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Prepared in the clay oven marinated in the delightful delicately spiced yoghurt (0% fat), marinated for 24 hours to tenderise the meat & give it a seductive flavour and tatntalising aroma. All dishes served sizzling with side salad.
Highly recommended dishes.
Cooked in specialty prepared balti paste, pepper, onions, tomatoes & herbs. Served with nan.
Jalfrezi: Fairly hot dish cooked with green chillies, onion, capsicum, spices & herbs. Korai: Cooked in with rich spices, onions. peppers, tomatoes and coriander.
Curry: Medium sauce dish. Madras: Fairly hot and pungent dish. Vindaloo: Very hot dish prepared with rich chilli sauce.
Dansak: Sweet, sour and hot cooked in lentils. Pathia: Sweet, sour and hot. Bhuna: Medium with sliced onions, garnished with fresh tomatoes. Rogon: A rich dish, little hot, with plenty of tomatoes.
Korma: Mild cooked with creamy sauce. Sag: Cooked with fresh spinach. Dupiaza: Cooked with sliced onion & capsicum.
Cooked with basmati rice, mint & marinated with special spices served with vegetable curry.