Served with mango sauce, king prawn marinated with fresh aromatic
spices, dipped in a batter made from eggs,
green challis, ginger garlic and cardamons then cooked with breadcrumbs
and sesame seeds.
SALMON KA TIKKA*****
Chunks of pink Scottish salmon matured in rich spicy marinade
of dill, fennell, ginger, honey and a trace
of mustard oil, pan fried
PRAWN AND MANGO PUREE*****
Small prawns laced with lightly spiced mango and served on light
BENGAL FISH ZALFRANI
(WINNER OF SPELTHORNE BOROUGH CURRY CHEF OF THE YEAR AWARD)*****
Marinated fresh water fish served on a bed of fresh baby spinach
with special lime and butter sauce garnished
with fried shallots and spring onionstopped with karari bhindi.
A Unique dish of smooth spicy tikka of chicken where the smoothness
of the buttery tomatoe sauce is followed by
the spicy flavours of caramalised onion. A smooth silky dish bursthing
TIKKEY JINGHEY *****
Succulent king prawns marinated and immersed in heavy sauce of
pickling spices cooked in mustard oil.
A mughlai cuisine, speciality of cubed lamb in a velvety ginger,
garlic laced brown onion gravy
fraganced with mace, green cardammon and kewra water, rich in
taste and rich in tradition.
whole lobster cooked in chef's special sauce & served with
salad & pilau
CHICKEN TIKKA MOSSALA*****
Invented by world famous but unknown British Curry House chef
in the early 70's as a way
of exploiting his already popular chicken tikka. We present our
own exclusive recipe of succulent
chicken tikka in smooth masala sauce.
It is a home style preparation to suit your palette we present
the best of the craze of the Midlands.