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Medium spicy. All tandoori dishes are marinated in a special sauce and barbecued in a charcoal fired clay oven. Served with fresh salad and mint sauce.
Marinated pieces of either chicken, lamb or king prawns grilled over charcoal fired oven, cooked in a mild spice with cream and butter to chef's own recipe.
Hot Spicy. Cooked in a thick sauce made with a variety of fresh herbs, spices, onion and green chillies, served hot and spicy.
Spices and herbs, garnished with tomatoes to give a fairly hot strength flavour.
Medium spicy.
Medium spicy. Spices and herbs, garnished with tomatoes to give a medium strength flavour.
Medium spicy. Medium hot and spicy cooked with chopped onions, capsicum, tomatoes, seasoned with fresh herbs and spices.
Medium spicy. Cooked with lots of diced onions, capsicum, tomatoes, seasoned with fresh herbs and spices giving medium strength taste.
The following dishes are for those with a taste for green chillies and experience of mouth burning Indian food. They are all prepared with fresh chillies and onions.
Mild spicy. Mild with cream, coconut and almond powder.
Medium spicy. Medium hot and spicy cooked with chopped onions, spinach seasoned with fresh herbs and spices.
Medium spicy. Cooked in iron wok with onions, capsicum, tomatoes and selected oriental spices.
Medium spicy. Dansak: cooked with lentils and fresh garlic with soya sauce to produce a sweet sour hot taste. Pathia: Hot and spicy cooked with onion, tomatoes, garlic and soya sauce.
Mixed spices roasted and garnished to create an aromatic spice mixture. All dishes are medium hot and spicy, served with pilau rice or naan.
Cooked with pilau rice and served with vegetable curry.
Restaurant notes
