Panna Kitchen - Yorktown Road

From the Northern frontier of Pakistan, an extra flavoured eartuly and slightly hot dish prepared with fresh herbs and spices.

Very hot blend of spices, onions, green chilli, and masala.

Originated in the kitchens of the UK, marinated and cooked in flaming tandoori, then in curry spices with almonds, coconut, and fresh cream.

From Northern India, cooked creamed ground cashew nuts and fresh ground ginger.

Mild dish cooked in fresh cream, almond, and mild sauce.

From the Midlands, UK. A highly spiced medium hot dish cooked with fresh onions, tomatoes, peppers, garlic, and herbs. Served in the balti.

North India. Medium to hot cooked spices to produce a dry and thick sauce with fresh green chillies, tomatoes, and onions.

Tender pieces of chicken or lamb cooked in mouth-watering fresh cream sauce with a touch of spice and ground almonds.

Very popular Bengali cuisine. They cannot imagine a meal without fish. Fish cooked in mustard oil with ginger, garlic, and mustard pastes. If you love fish then let us create a curry with preferred taste for you.

Medium bhuna dish cooked with pineapple and touch of fresh cream.

Medium spiced, cooked spinach with fresh ginger, garlic, and green peppers.

Medium spiced, cooked in spices, coriander, and generous portions of onions.

Dhansak: sweet, sour, and slightly hot dish cooked with lentils and lemon juice. Pathia: unique spices blend creating a subtle but deserved, hot, sweet, and sour taste.

Medium spiced, cooked with a touch of fresh garlic, ginger, tomatoes, and green peppers.

Medium spiced, cooked with lots of tomatoes, onions, and touch of garlic.

Very hot and spicy curry with pieces of potatoes.

Fairly hot and sour with pieces of tomato and spiced with fresh gravy.

A speciality of Mughals, cooked in sealed vessels trapping all the delicious aromas and flavours.