| No. |
Description |
Price |
Qty |
- |
|
|
| 1 |
Madras |
5.20 |
|
|
|
( A South Indian version of the dishes found in Central & Eastern India, having a greater proportion of garam spices which lend a fiery taste to its richness ) |
|
| 2 |
Vindaloo |
5.20 |
|
|
|
( Related to the madras but involving a greater use of garlic, tomato, lemon, ginger & black pepper. It owes its name & in parts its contents to the early Portuguese settlers ) |
|
| 3 |
Dansak |
5.20 |
|
|
|
( Dansak is prepared with oriental spices, lentils & lemon juice to add sweetness & sharp, sour flavour ) |
|
| 4 |
Bengal |
5.20 |
|
|
|
( A blend of spices fried together with shatkora, green peppers, onions & tomatoes cooked to a medium strengthMedium ) |
|
| 5 |
Kashari |
5.20 |
|
|
|
( With lentils, garlic & fresh coriander ) |
|
| 6 |
Sri Lanka |
5.20 |
|
|
|
( Cooked with spices, herbs & coconut with fresh lemonFairly hot ) |
|
| 7 |
Jalfrezi |
5.20 |
|
|
|
( Cooked with fresh peppers, diced onion & fresh coriander to give a slightly hot & mouth watering tasteSlightly hot ) |
|
| 8 |
Pathia |
5.20 |
|
|
|
( Here the characteristic of the dish is derived from the use of tomatoes, with a mixture of spices ) |
|
| 9 |
Balti |
5.20 |
|
|
|
( An Indian homemade style curry with fresh chillies, peppers & tomatoesFairly hot & spicy ) |
|
|