PRAWN PIRI-PIRI.	10.40
Madras-hot small prawns with browned garlic and onion, given a traditional tang with cider vinegar and black peppercorns.
JHINGA SAAG.	10.40
A favourite combination of Malaysian prawns, spinach and garlic. Very typical of India’s West coast.
TANDOOR-KA-MAAS.	12.60
A thick steak of swordfish, marinated with yogurt and spices. Baked in the tandoor.
KING PRAWN DHANSAK.	12.00
Large prawns in a thick, hot, sweet/sour lentil sauce. Classic Parsi cuisine.
JHINGA MASSALLA.	14.20
King prawns, marinated with herbs and spices, and baked in the tandoor. Served in an exotic creamy almond, coconut and sutana sauce.
Fish Makhain.	14.70
Pieces of chunky swordfish cooked in a mildly spiced tomato sauce.
Jhil nil jhinga.	14.70
King prawns with onion, red pepper and spices. These delicious prawns are moist and quite hot.
GRILLED SALMON.	13.20
Grilled salmon fillet, delicately spiced, served with vegetables in a sweet and sour sauce.

VEGETABLE AND PANEER STIR-FRY.	7.35
An Indian stir-fry. Lightly spiced thinly cut vegetables with Paneer, an Indian curd cheese. Served sizzling on a kori dish.
MUSHROOM MASSALLA.	6.50
Mushrooms, in a mild almond, coconut and yogurt sauce. Finished with almonds and sultanas.
VEGETABLE BIRYANI.	7.60
Spiced vegetables mixed with basmati rice, with a special curry sauce.
ALOO-SAAG-CHANA.	6.50
Potato, spinach and chick peas cooked with a touch of garlic and spicing.
PALAK PANEER	7.90
Curd cheese with spinach, medium spicing.