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A small selection of our contemporary & traditional dishes are
shown here just to set the tastebuds tinglings !

JINGH TIKKA*****
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 crisp puree
.
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.

MURGH BEMISAL*****
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 with aroma.

TIKKEY JINGHEY *****
Succulent king prawns marinated and immersed in heavy sauce of pickling spices cooked in mustard oil.

KOH-E-AVADH*****
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.

LOBSTER SPECIAL*****
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.

BALTI*****
It is a home style preparation to suit your palette we present the best of the craze of the Midlands.