Marinated in spices, cooked in the tandoori and then cooked with coconut in masala sauce. Mild.
The most famous goan specialty with generous chunks of fish, simmered in a tangy sauce.
A spicy and fairly hot dish, cooked with sliced fresh green chillies, onions and capsicum, sprinkled with fresh coriander.
Cooked with fresh garlic and spices in exotic gravy. Medium hot.
Cooked in exotic thick gravy with tomatoes and capsicum, garnished with fresh coriander. Medium hot.
Balti cuisine uses it's own distinctive range of spices with focus on fresh coriander and methi in a rich aromatic sauce made with onions and tomatoes, served in a cast iron kashmiri pan known as balti. Medium, madras, vindaloo and mild.
Garnished with fresh green chillies and tomatoes. Fairly hot.
Diced chicken flavoured with coconut. Cooked in very mild rich creamy sauce.
Pieces of chicken cooked in medium curry sauce.
Diced chicken cooked in hot spiced sauce with fresh lemon juice and garlic.
Cooked with potatoes in a very hot sauce.
Chicken pieces cooked with tomatoes, onion in a medium hot very rich spicy sauce.
Pathia: sweet and sour, fairly hot. Dansak: cooked in hot sweet and sour sauce with lentils.
Cooked with freshly diced onions in a rich medium hot.
Cooked with potatoes in extra medium hot sauce. Served with boiled egg.
Cooked in medium hot sauce with fresh tomatoes, green pepper and onions.
Cooked in extra strong and highly flavoured sauce and spices. Very very hot.
Very hot dish. Bangladesh hot pickle.
Cooked with spinach. Medium hot.
Very mild with fruit. Lychee.
Served with vegetable curry.
Serve as main dish for extra cost.
Cooked with mild or medium. Serve as main dish for extra cost.