Choose a main dish:

CHICKEN KORMA.
A very mild curry with a creamy coconut sauce.

CHICKEN TIKKA MASSALLA.
Diced tandoori chicken, in a mild yogurt sauce.

CHICKEN MADRAS OR VINDALOO.
Traditional hot spiced curries (vindaloo is very hot).

CHICKEN DHANSAK.
Spicy chicken pieces; hot, sweet and sour lentil sauce.

CHICKEN DOPIAZA.
Spicy chicken pieces; double onions.

SAFED-NEEM KORMA.
A korma with a hot taste, based on classical Mughal cuisine.Chicken pieces are marinated in spices,
cooked in a delicately flavoured cream sauce with chillies and cashew nuts.

CHICKEN ROGAN.
Spiced chicken with tomatoes.

LAMB AND MUSHROOM MADRAS
A traditional hot spiced curry.

LAMB DHANSAK.
Spicy lamb pieces in a hot sweet and sour lentil sauce. Classic Parsi cuisine.

LAMB BIRYANI.
Spiced lamb mixed with basmati rice, served with a vegetable curry side dish.

LAMB AND BHINDI BHUNA.
A medium spiced curry with okra in a thick sauce, flavoured with coriander leaves.

PRAWN DHANSAK.
Small prawns in a hot sweet and sour lentil sauce. Classic Parsi cuisine.

JHINGA SAAG.
A favourite combination of Malaysian prawns, spinach and garlic.
Very typical of India’s West coast.

Choose an accompaniment:

MIXED VEGETABLES OR DHAL.
Choose either:
PILAU RICE OR NAN BREAD.