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Served with a side salad.
All tandoori food is grilled on a charcoal fire at very high temperatures in the clay tandoor. Practically no fat is used in tandoori preparations. Tandoori naan or roti can go well with any tandoori dish.
The following dishes are highly recommended by our chef because these dishes are noted for their aromatic blend of spices and herbs lending the food natural taste and richness.
A preparation of rice mixed with vegetables or meat, served with a separate curry sauce, providing a complete meal.
A sauce of medium consistency produced from a wide but basic range of Oriental Spices giving a rich flavour.
A preparation of mild spices blended with fresh cream to create a delicate flavour, most suitable for chicken or meat. Recommended for beginners.
A combination of spices fried together to provide a medium strength dish with a drier consistency.
A popular South Indian dish involving the use of stronger spices to give richness and a fiery taste.
A combination of pimentos, tomatoes and onions gives this dish a full texture and rich flavour.
A medium spiced dish cooked with jeera (cumin seeds) a touch of garlic and lemon juice which gives this curry a full texture and exciting authentic taste.
The Balti dishes are cooked in Punjabi style with fresh green Dhaniya-Methi and decorated with green whole chillies. Tandoori naan or chapati recommended with balti dishes.
Pathia dishes are slightly hot sweet and sour curry, well spiced and cooked in butter and thick gravy.
Related to the “Madras” but involving a greater use of garlic, tomato, potato, ginger and black pepper. It owes its name and in part its contents to the earliest Portuguese settlers.
A method of preparation especially suited to lamb or chicken which is briskly fried with onions, black pepper, dhania, cinnamon, bay leaves and cardamons. Paratha is recommended as an alternative to rice with this dish.
A dish of Persian origin using lentils to give a rich sweet and sour flavour to this balanced dish.
A medium spiced dish cooked with spinach, a touch of garlic, capsicums and onions for an exciting different flavour.
A great combination of medium spices together with methi leaves (fenugreek leaves) gives the curry an authentic taste.
May be used as accompaniments to the drier tandoori dishes.