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Traditional Curries
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| No. |
Description |
Price |
Qty |
- |
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| 1 |
Bhuna |
5.50 |
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( Combination of a special blend of spices, fried together to provide a dish of medium strength & rather dry consistency as compared with curry.Medium ) |
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| 2 |
Dupiaza |
5.50 |
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( A method of preparation similar to bhuna where onions are mixed with spices & fried briskly ) |
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| 3 |
Korma |
5.50 |
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( A preparation of mild spices in which coconut, sugar & cream is used create the delicacy of its flavour & creamy texture.Mild ) |
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| 4 |
Madras |
5.50 |
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( A South Indian version of the dishes, popular in Central & Eastern India, having a greater proportion of garam spices, which lend a taste to its richness ) |
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| 5 |
Basic Curries |
5.50 |
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( A sauce of medium consistency, a basic but wide range of orient all spices giving a rich flavour.Medium ) |
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| 6 |
Pathia |
5.50 |
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( In which is extensively used garlic, onion, tomato puree, red chilli, black pepper, sugar & lemon. A hot, sweet & sour taste.Hot, sweet & sour ) |
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| 7 |
Rogan Josh |
5.50 |
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( Originated from Rangoon, preparation of tomato, green pepper & including other spices ) |
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| 8 |
Dansak |
5.50 |
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( A Parsee dish. Hot, sweet & sour, cooked with lentils & pineapple.Hot, sweet & sour ) |
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| 9 |
Vindaloo |
5.50 |
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( Related to the Madras, but involving a generous use of hot spices.Hot ) |
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| 10 |
Samber |
5.50 |
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( Samber is a hot spices & cooked with lentils, garlic & lemon juice for distinctive flavour.Hot ) |
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