Masala Indian Cuisine - Hull

Healthy option dish with low calories. Cooked with virgin olive oil and roasted garlic which is proven to help with heart disease and fresh turmeric which aids brain function along with olives that have given Italians a long life. Slightly Hot.

These are dry dishes that have been marinated for at least 24 hours in our finest selection of herbs, spices and natural yoghurt and then cooked in the charcoal tandoor and come with either a curry or garlic mint sauce, salad and naan bread. Mild.

With its origins in Southern India this dish is now most associated with the Bengal region and is a hot dish with a thicker sauce, green peppers, onions and green chillies. Medium.

Created within the UK this dish has become its most popular dish due to its milder flavour and greater use of ground almonds, tomatoes and coriander to make a thick and creamy sauce. Mild.

Coming from the Indian and Chinese spice routes these dishes are based on those that were enjoyed there but with a greater inclusion of whole chillies and finely sliced garlic. Slightly Hot.

A dryer dish which is cooked with a greater use of onions, green pepper, garlic and gharam masala and which is called a balti because of the double handled dish from which it originated. Medium.

A fairly hot and sour dish with a good use of tamarind, potato, dhall, fresh green chillies and leaf corriander. No eggs on vegetable dish. Slightly Hot.

A mild dish that everyone from newcomers to children will enjoy with more use of ground almonds and yoghurt which gives it a very smooth creamy taste. Very Mild.

The Madras region of India is where this fairly hot curry received its name during the English Raj period. With garlic, red chillies, tomato puree and a mixture of curry powders this dish has a very strong authentic taste from the era. Fairly Hot.

For those looking for a milder taste dish. A creamy texture of mild and sweeter spices with ground coconut and coconut cream. Very Mild.

A medium heat dish which uses a variety of spices and a greater use of fresh tomatoes as garnish within a thick sauce. Medium.

The classic rice dish, cooked with saffron rice, mild spices, yellow split peas, mushrooms and fresh coriander. Decorated with sliced boiled egg, cucumber and tomato. Served with a mild vegetable curry. No eggs on vegetable dish. Mild.

A combination of extra strong mixed spiced dishes, finely chopped onion, capsicum, coriander, tomato, fenugreek and mixed herbs with or without chopped green chilli for a fairly spicy hot flavour. Originates from Bangladesh. Medium.

A dish which has twice the flavour of onions because of the sweetness that comes from pre cooking and also adding fresh onions during the cooking process along with fresh spices to achieve a very flavoursome meal within a thick sauce. Medium.

The slightly sweet and sour dish cooked in a lentil sauce with a blend of mild spices, garlic and pineapple. Mild to Medium.

A very fiery dish which was created within the Goa region during the years of the spice traders (some think as a joke on them) as a tongue swelling meal, chilli powder and fresh spices are in abundance in this dish. Very Hot.

Served with chips.

Chef signature dishes. Whole garlic cloves roasted with sugar, lemon juice, fresh coriander, herbs and seeds to give a taste sensation with a sweet and sour flavour. Medium.

Chef signature dishes. A very hot dish for those of you who dare! It contains dried chilli seed with finely chopped onions, coriander and mixed herbs. Very Hot.

Chef signature dishes. Even though it says masala please be aware that we have created this dish to be hot and spicy with green chillies, spinach and herbs. Slightly Hot.

Chef signature dishes. A real treat for heat lovers. Our use of the tasty Naga chilli cooked with slices of green pepper and onions to give a beautiful fragrance and heat. Very Hot.

Chef signature dishes. A creamy, buttery (as the name suggests), tomato based dish mildly spiced but we can tailor this dish to your requirements. Medium.