Clay Oven

Chicken and vegetable.

4 per portion.

4 per portion.

On the bone.

Fried bread which puffs up when cooked served with tangy thick peas.

Britain's most popular dish has many variations, our is marinated meats skewed in the clay oven then cooked in a masala sauce with fresh cream.

Cooked traditional Kenyan style giving the dish a hot and tangy flavour.

Stir fried onions with red, green pepper, this one is fast becoming as popular as the tikka masala.

Spinach simmered in curry, gravy making each mouthful of spinach bursting with spices.

Silky smooth mild dish with a tangy flavour.

A generous mix of peppers, onions and mushrooms with a hint of masala sauce.

A perfect blend of garlic and chillies gives this curry a tidal wave of flavours.

This dish is slow cooked retaining all the juices with added factor of Punjabi spices.

Pickly sauce topped with fresh chillies for a extra kick.

As creamy as the popular kormas with added blast of Punjabi spices.

A spicy yet medium strength curry packed full of flavours without the heat.

Same process as the traditional bhuna with the chillies and coriander making a dynamic combination.

Stir fried spices in a wok style pan with added green peppers and tomato.

A spin off from the vindaloo but equal in strength and flavour cooked with green chillies instead of the fiery red chilli.

Prepared with tomatoes and onion slices, with a spicy base.

Cooked in a creamy buttery sauce. Medium.

Cooked with tandoori spices including mint, coriander, garlic and green chillies, finished off with green peppers and onions. Medium to hot.

Cooked with prawns, fresh herbs and spices. Recommended with chicken. Medium strength.

Most likely one of the first curries to be served in a British establishment, in our opinion it is the legend how it all started.

Hot curry simply because some like it hot.

One step up from the madras because some like it hotter.

A double serving of sliced onions cooked in a medium strength sauce.

Cooked in a lentil sauce.

Sweet and tangy with plenty of sauce.

Cooked in rich Punjabi home style spices. Medium to hot.

This dish is named after its cooking process, spices are gently fried to bring out the rich deep flavour, then meat is added and cooked in its own juice, resulting in a curry with lesser sauce but plenty of flavour.

The creamiest and mildest dish on the menu.

A fruitier version of the original korma.

With naan bread.

Lentil dish seasoned with stir fried onion and garlic.

Potato and cauliflower.

With potato. Medium.

Potato and peas.

Okra sauteed with onions. Medium.

Potato and chickpeas. Medium.

Spinach and cheese.

Cooked in rich tomato and creamy lightly.

Pickly sauce cooked with cottage cheese.

Potato with fenugreek leaves.

Spiced onions, mixed pickle, mango chutney and 4 poppadoms (great for sharing).

Pilau rice with garden peas.

Contain Nuts.

Hot.

Encrusted with nigella seeds.

Encrusted with sesame seeds.

Whole wheat, buttery flaky multi layered bread.

Cubes of chicken tikka with coriander, lettuce, red onion and sauce.

Cubes of chicken tikka with cheese, coriander, lettuce, red onion and sauce.

Lamb mince, skewers with tikka mayo and onion salad.

Served on a large naan with salad and sauce.

Chicken and lamb.

Marinated then grilled chicken fillet with lettuce and mayo.

A large chapati wrap filled with chips, layers of cheese and salad.

A large chapati wrap filled with chips, layers of cheese and salad.

Crumbled samosas mixed with salad and topped with chilli sauce.

Served on fresh naan bread with salad and sauce.

Lamb mince served on fresh naan with salad and sauce.