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The following dishes are served with mint yoghurt chutney and a leafy salad.
These dishes are prepared in a traditional iron wok with tomatoes, peppers and shredded ginger with special blend of mild herbs.
Tossed with batons tomatoes, capsicum, green chillies and onions with ground spices, rich and hot.
These dishes are cooked in a hot, sweet and sour sauce with lentils.
Cooked very gently in a rich nutty korma sauce made with finely chopped shallots, almonds and cashew nuts. Flavoured with cardamom and saffron.
These dishes are cooked in a rich tomatoes, onion and yoghurt gravy with special herbs and tandoori massala.
Balti cuisine uses its own distinctive range of spices with a focus on fresh coriander & methi (fenugreek), in a rich aromatic sauce made of onions and tomatoes. Accompanied by nan bread.
These dishes are cooked with rice and spices, garnished with crispy brown onions, accompanied by vegetable curry sauce.
Served with papadums and chutneys.