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Indian and Tandoori Hors D’ Oeuvers

These dishes are cooked on a charcoal fire in a specially designed clay oven, the meat having been previously marinated in our own special recipe, roasted on skewers and garnished with salad. Tandoori dishes are among the outstanding delicacies of the Indian subcontinent.

An oriental medium spiced curry cooked in Spices and Herbs of all seasons, with a rich flavour

A South Indian dish, fairly hot, with special blend of Madras, Curry Spices and Herbs, rich in taste.

Related to the ‘Madras’ but involving a generous use of Garlic, Ginger and Black Pepper. It owes its name and in parts its contents to the early Portuguese settlers.

A Very Very Hot Curry

A combinations of a special blend of Spices fried together to provide a dish of medium strength and a rather dry consistency as compared with curry.

A North Indian exotic medium spiced curry dish cooked with fried Onion, Capsicum, Green Herbs and lots of Tomatoes in a thick sauce.

A method of preparation similar to Bhuna where Onions are mixed with Spices and fried briskly.

Well spiced, sweet, hot and sour flavoured, cooked with Lentils and Pineapple.

A medium dry highly recommended exotic spicy curry dish garnered with fresh fried Onions, fresh Green Peppers and Cummin Seeds.

A Madras hot dish with Coconut and a slice of Lemon

A method of preparing Red Tandoori Sauce, Cashew Nuts, Mix Nuts Powder and Double Cream. A mild curry.

Most exotic and popular very mild flavoured dish originated from the Mogul Empire, and its royal title includes some Indian cooking. Mix Nuts Powder, fresh Cream, Coconut flower and Sultanas creating a very mild taste.

Fairly mild cooked with Banana, Pineapple, Nuts, Sultanas and Double Cream.

Cooked with Mix Nuts Powder, Cream and mild Spices.

Cooked in mild Spices with Fruit, Banana and Double Cream.

A medium curry with Garlic and Chilli.

A medium hot, fairly dry dish with fresh Lemon Juice, Coconut, Onions, Green Peppers and a touch of Garlic.

A medium curry with Methi Leaves.

Mildly spiced, cooked with boiled Egg and Potato.

Stir fried with onion and peppers, garlic, coriander and spices.

These dishes derive their name from the balti, a metal pot something like a shallow bottomed wok, in which they are cooked. The main features of Balti cooking are simplicity and speed. In the original Balti style all the ingredients and Spices are cooked together.

These dishes derive their name from the balti, a metal pot something like a shallow bottomed wok, in which they are cooked. The main features of Balti cooking are simplicity and speed. In the original Balti style all the ingredients and Spices are cooked together.

These dishes derive their name from the balti, a metal pot something like a shallow bottomed wok, in which they are cooked. The main features of Balti cooking are simplicity and speed. In the original Balti style all the ingredients and Spices are cooked together.

Keema Mince, stir fried with Onions, Peppers, Tomatoes and mixed Spices, then a little curry Sauce is added to create a medium dry dish.

Served with Chips and Salad.

A Biryani dish is made by gently cooking with Special flavoured Basmati Rice, together with a mixture of mixed Spices. Served with a special Vegetable Curry.