SAFED-NEEM KORMA.	10.50
A korma with a hot taste, based on classical Mughal cuisine. Chicken pieces are marinated in an assortment of spices, and cooked in a delicately flavoured cream sauce. With chillies and cashew nuts.
SHEHNAZ CHICKEN.	10.40
Pieces of chicken breast cooked in a yogurt and ground spice sauce, flavoured with fenugreek leaves.
CHICKEN JALFRAZI.	10.40
Diced chicken, braised with pimiento, tomato, lemon and green chillies. Quite hot and sweet.
MURG-E-CHAMPA CHAMELI.	10.40
Chicken is cooked with a mix of onion, crushed red chillies, and cranberries. This Chettinad-style curry is hot and spicy in the Parsi style, with fruits.
TANDOORI CHICKEN.	10.40
Half chicken, jointed and marinated with yogurt, herbs and spices. Baked in the tandoor.
CHICKEN TIKKA.	10.40
Boneless chicken, marinated in yogurt, tamarind and garam massalla. Baked in the tandoor.
CHICKEN TIKKA MASSALLA.	10.50
Diced tandoori chicken, in a mild almond, coconut and yogurt sauce. Finished with almonds and sultanas.
CHICKEN DHANSAK.	9.50
Spicy chicken pieces; hot, sweet and sour lentil sauce.
CHICKEN MADRAS OR VINDALOO.	9.50
Traditional hot spiced curries (vindaloo is very hot).
CHICKEN KORMA.	9.50
A very mild curry with a creamy coconut sauce.
CHICKEN SHASHLIK.	10.50
Tikka-marinated chicken, baked in the tandoor, with onions, tomatoes and green peppers.
JAIPURI CHICKEN.	10.40
Our special massalla. Pieces of tandoori chicken simmered in a mild sauce, flavoured with ground almonds, ginger and coriander leaves.
MURG-E-NASHILEE.	10.40
This shows our love of poppy seeds to give subtle, nutty flavours. Chicken is finished with a bhaghar (onion and ground, roast poppy seed sizzled together). Medium spicing.