FLAVOURS OF INDIA - Leytonstone

Our starters are prepared with the finest care. Served with mint yogurt or smoked tomato-tamarind sauce.

Our starters are prepared with the finest care. Served with mint yogurt or smoked tomato-tamarind sauce.

Delicate fish dishes, perfectly spiced, all served with salad, mint yogurt or smoked tomato tamarind sauce.

Delicate fish dishes, perfectly spiced, all served with salad, mint yogurt or smoked tomato-tamarind sauce.

North Indian chargrilled specialty, marinated overnight for intense flavour, grilled in a charcoal fueled oven to order. Accompanied by salad, mint yogurt or smoked tomato tamarind sauce. Tikka dishes have been marinated overnight in yoghurt and garam.

Here we have dishes from different regions. All our dishes vary in taste and flavour according to the herbs and spices specific to region and style. Ingredients for the dishes are outled below. The different chilies are for flavour.

A sauce of lentil and onion gravy, Hot, sweet and lemony dish.

Tikka dishes have been marinated overnight in yoghurt and garam masala then cooked in the charcoal fueled tandoori oven.

A slow cooked dish with caramelised onions and fenu greek leaves. Hot, sweet and lemony dish.

The Korai is the name of a type of Indian iron round bottomed wok. The Korai is related to the balti, however the korai is known as a curry dish in its own right. Slow cooked in a medium spiced reduced sauce with onions, garlic, ginger, capsicum and chil

A traditional luxurious rice dish cokked with finest basmati rice and a blend of special aromatic spice, fragranced with pure ghee. The dish is garnished with egg. Served with a vegetable curry in a moist sauce and salad.

A north Indian curry, strong spiced dish with layers of flavours. Served with either plain nan or plain rice.

These simple curries have extra heat to them! Cooked with whole garam masala, onions, chilli, ginger and garlic, A hot and spicy, reduced simple sauce.

Is a very hot dish popular in the region of Goa, the surrounding Konkan and many other parts of India.

Medium dry, slow cooked with a complex combination of spices and herbs including turmeric, cumin, ginger and fresh coriander.

A lightly spiced curry with a combinations of herbs, tumeric, cumin, ginger, lemon juice, plenty of caramelised tomatoes and fresh coriander.

Has its roots in the Mughal cuisine, its a cooking technique, meaning braise. As it's a mughal dish, it is braided in ghee and onions ( we use a small amout for aromatic purposes), curry, turmeric.

Nan : A traditional Indian bread, made with self rising flour and seasoned with kalongi (onion seeds). Cooked in a charcoal fueled traditional clay oven (tandoori). Brushed with butter and garnished with sesame.

A traditional Indian flat bread, ,ade with a plain flour mix. The dough is layered in ghee and then cooked on a hot tawa (flat pan)

They can be prepared as main course for a cost. Seasonal vegetables with light herbs and spices, in a dry sauce.