The Menu

It was not so long ago that most people´s awareness of the food from the vast Indian subcontinent consisted solely of curry, invariably chicken, lamb or prawn and depending on the individual palate, the hotter the curry the better. this limited version largely disappeared with the advent of Tandoori Karahi cooking and more recently Balti cuisine.

The wealth of the regional variations is also becoming much more apparent. Each region giving its experience by the sheer variety of its own blend of historical and geographical circumstances that have developed at their own speeds, and of course influencing their own intensity of the interesting combined flavours of Iindian culinary bringing a distinction in the tastes of its food.

Starters

Chef's Recommendations

Spices Specialities

Biriyani

Balti & Karai Specialities

Tandoori Specialities

Duck Dishes

Vegetable Dishes

Vegetarian Main Courses

Chicken & Lamb Dishes

Sea Food Dishes

Home Made Breads

Rice