Choose a main dish:

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; with extra onions.

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

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

MURG-E-NASHILEE.
Subtle nutty flavours, the chicken is finished with a bhaghar
(onion and ground, roast poppy seed). Medium spicing.

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.

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

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

VEGETABLE BIRYANI.
Spiced vegetables mixed with basmati rice,
with a special curry sauce.

ALOO SAAG CHANNA.
Potato, spinach and chick peas cooked with a touch
of garlic and spicing.

VEGETABLE DHANSAK.
Spicy vegetables in a hot, sweet and sour
lentil sauce. Classic Parsi cuisine.