A South Indian lentil preparation flavored with tamarind and aromatic spices.

(Coconut/Tomato/Coriander) A South Indian relish

(4oz/400ml)

(Tomato Ketchup/Mint Yoghurt/Chilli Sauce)

(As we are a Takeaway we are not obliged to serve Tap Water)

(Sweet/Mango/Salted)

Coke/Diet Coke/Fanta/7up)

(Vanilla/Mango/Chocolate/Strawberry/Pistachio/Almond/Banana/Saffro

(Latte, Cuppucino, Americano, HotChocolate, Mocha, Esspresso/ Chai)

(Chicken/Egg/Veg) Stir fried with chilli, ginger, garlic and finsihed with a dash of soya sauce and chilli sauce.

(Chicken/Fish) (Paneer/Cauliflower/Mix Veg) An Indo-Chinese fusion batter-fried, stir fried with chilli, ginger, garlic and finsihed with a dash of soya sauce

(Chicken/Egg/Veg) Stir fried with chilli, ginger, garlic and finsihed with a dash of soya sauce.

The staple diet for the majority of Indians, yellow lentils tempered with mustard seeds, cumin, red chilli, garlic and curry leaves.

Black lentils slow cooked in a creamy blendof garlic, tomatoes, butter, homestyle. Punjabi cooking at its best.

Red Kidney beans cooked to perfection.

A Punjabi favourite, chickpeas cooked to perfection in a rich tomato sauce.

A medium spiced sauce with dices of pepper, onions and tomatoes finished with dry ground spices, garnished with juliennes of ginger and cream.

A mild to medium spiced sauce with mint and coriander and a hint of coconut cream.

A mild to medium rich aromatic coconut based sauce

An all-time South Indian favourite in an exotic crushed pepper sauce

A medium spiced sauce stir fried with diced peppers and onions

A Kashmiri speciality enriched with ratajog.

A coconut-based sauce from South India tempered with shallots and curry leaves

A medium spiced sauce with pickling spices.

A mild to medium rich tomato based sauce enriched with cream.

A medium sauce with spinach,moderate spices .

(Aubergine/Mirchi) A speciality from the Mughal Dynassty rich innuts, copra, til seeds and whole spices. Accompanies biriyani.

(Malai/Veg) Dumplings of Indian cottage cheese or vegetables simmered in a rich tomato sauce

“Varutha” meaning a cooking style, the main ingredient is shallow fried and then added to the sauce and finished with tamarind.

Potatoes sautéed with fenugreek leaves and mild spices.

Spinach and potatoes sautéed with mild spices.

Potatoes and eggplant sautéed with mild spices

Potatoes and paneer in a savory with warm spices.

Potato–capsicum sauté with warm spices and herbs.

Classic potato–pea curry with aromatic Indian spices

Cumin-spiced potatoes sautéed with mild herbs and spices.

Potatoes and okra stir-fried with mild spices

Potatoes and cauliflower sautéed with aromatic spices

(Mackeral/Pomphret/King Fish/Pangasus) Fish curry from Kerala ’the God’s own country’ with cocum (seedless tamarind).

(On or Off the Bone) Tender pieces of chicken in a rich tomato sauce,enriched with fenugreek and cream.

A boiled egg curry with a hint of coconut and curry leaves.

Grated indian cottage cheese, sauteed with spices

Crispy crepes made with fermented rice and lentils cooked on a flat griddle

Crispy crepes made with fermented rice and lentils cooked on a flat griddle

(Paneer/Cheese/Ghee/Gunpowder/Chicken) Crispy crepes made with fermented rice and lentils cooked on a flat griddle. (With choice of filling)

Steam cooked fermented rice & lentil cakes

(Idli 2pcs/Medu Vadai 1pc) An All-time South Indian favourite

Savoury doughnut-shaped deep fried blackgram dumpling.

(Onion/Tomato/Chilli/Coriander/Mix) Crispy crepes made with fermented rice and lentils cooked on a flat griddle. (With choice of filling)

Puffed bread made with whole wheat flour served with potatoe bhaji

North Indian version of Poori, made with plain flour and yoghurt served with Chana Masala.

A South Indian version of Rissotto, rice and lentils cooked to perfection.

Chopped leavened bread diced and stir fried with onions, tomatoes, spices and curry leaves

A savoury preparation made with semolina and spices.

Tender whole chicken cooked in its own juices with distinct flavour of ginger garlic and exotic spices, black salt and mustard oil.

Choice of fish marinated with exotic spices, saffron and yoghurt. Finished with a hint of carom seeds

Tender cubes of chicken thigh marinated with tandoori spices and cooked to perfection in the tandoor.

Piece of king fish marinated with ginger & garlic paste, lemon juice, chilli powder, crushed peppercorns and shallow fried.

Boneless lamb marinated with a paste of ginger & garlic, green chillies before being minced with mint leaves and fresh coriander leaves and cooked on a skewer in the tandoor.

Indian cottage cheese marinated in a rich marinade of spices with peppers, onions and cooked in the tandoor

Mix of sheekh kebab and chicken tikka.

Crispy Okra flavoured with carom seeds.

Tender back chops of lamb marinated in a rich marinade, flovoured with cardammom seeds, cooked on skewer in the tandoor.

(Chicken/Fish/Paneer/Cauliflower)

(Plain/Butter) Leavened bread freshly baked in the tandoor

(Stuffed Naan) Leavened bread freshly baked in the tandoor. (Cheese/Chilli/Garlic/Coriander/Onions/Peshwari)

(Plain/Butter) Unleavened whole wheat flour bread freshly baked in the tandoor

(Plain/Stuffed) Butter rich layered unleavened bread .

Paper thin leavened bread cooked on a convex griddle.

Unleavened wheat flour bread, cooked on flat griddle.

Layered bread cooked on the thava

(Plain/Peas/Jeera/Kashmiri/Navarattan) Derived from the French term “pilaf”, basmati rice cooked by absorption method, using minimum amount of water

(Chicken/Lamb/Kheema/Vegetable/Egg) Combination of meat or vegetable with basmati rice delicately spiced and flavoured with mild spices, accompanied with raita.

(Tomato/Lemon/Coconut/Tamarind/Curd/Besibella Bath) Rice cooked with selected flavours.

Steamed basmati rice.