| No. |
Description |
Price |
Qty |
- |
|
|
| 1 |
Jalfrezi |
4.50 |
|
|
|
( Jalfrezi dishes are cooked with large sliced onions & green peppers, tomatoes, garlic, ginger & an array of spices cooked in a succulent sauce. Garnished with green chillies to give a slightly hot taste ) |
|
| 2 |
Bhuna |
4.50 |
|
|
|
( Finely chopped onions, tomatoes cooked with various herbs & spices to create a medium strength flavour, a condensed curry but most tastefull ) |
|
| 3 |
Pathia |
4.50 |
|
|
|
( Pathia dishes are sweet, sour & slightly hot cooked with onion, garlic, a selection of herbs & spices. A generous portion of tomato puree and fresh tomatoes are used ) |
|
| 4 |
Korma |
4.30 |
|
|
|
( A very mild curry created by using milk, cream, sultanas, desiccated coconut, almond, mild herbs & spices giving a very rich creamy taste ) |
|
| 5 |
Rogan Josh |
4.50 |
|
|
|
( A medium strength dish cooked with onions, herbs & spices, garnished with plenty of tomatoes & onions on top ) |
|
| 6 |
Sagwala |
4.50 |
|
|
|
( This is a medium hot curry dish cooked with garlic, onion, ginger, a selection of herbs & spices & spinach. This sauce is very thick & tasty ) |
|
| 7 |
Dansak |
4.30 |
|
|
|
( Dansak is a sweet & slightly hot, rich curry cooked with garlic, ginger & a selection of herbs & spices, lentils & pineapple. This is a very tasty & rich curry with thick sauce ) |
|
| 8 |
Dupiaza |
4.30 |
|
|
|
( Dupiaza dishes are cooked with garlic, ginger, fresh herbs & spices & plenty of diced onions & peppers. This dish is medium hot with moist thick onion sauce ) |
|
| 9 |
Madras |
4.25 |
|
|
|
( A hot & spicy dish prepared with dozens of herbs & spices, red chilli & fresh coriander ) |
|
| 10 |
Vindaloo |
4.25 |
|
|
|
( A fabulously rich & fiery dish which is very hot. Cooked with garlic, touch of onions & a selection of herbs & spices, garnished with coriander ) |
|
| 11 |
Curry |
4.00 |
|
|
|
( A medium strength curry suitable for all curry eaters ) |
|
| 12 |
Mushroom Curry |
4.75 |
|
|
|
( A medium strength curry cooked with mushrooms ) |
|
|