A traditional hyderabadi dish made from aubergines in a rich tangy onion and coconut gravy.
A vegetarian delight consisting of Indian cheese simmered in a buttery smooth tomato sauce with a hint of kasoori methi (dry fenugreek leaves).
This exotic food is named after the hills from we bring the spices. We prepare it with 21 different spices to make it one of the tastiest chicken curries available in Edinburgh.
The perennial favourite, marinated and tandoor grilled tikka of boneless chicken, simmered in a satin smooth cream, tomato and kasoori methi gravy.
Starter version of our steam cooked puffy rice cake consisting of 2 plain idlis.
