A selection of items will be served on a large dish (Chef's choice).

Two vegetarian curries, daal, dahi, rice, roti and dessert

Chicken and lamb curry, daal, dahi, rice, roti and dessert.

Pieces of lamb and dices of peppers rolled in roomali roti and fried.

Fresh mushrooms filled with Indian homemade cheese and chopped nuts, spices and fried.

Soft supreme of chicken pieces fried in a delicately spiced gram flour batter.

Crispy golden popadoms filled with spiced potatoes and green peas.

BHUNA GOSHT

Boneless lamb pieces prepared in a ‘bhuna’ process which involved stir frying with spices in oil without adding much water in a thick gravy.

Tandoori chicken pieces cooked in butter, tomato based gravy laced with cream.

KADAI PANEER (v)

A classic North Indian dish with juliennes of paneer, capsicums and onions tossed with a touch of mint.

A speciality of ‘Dhabba’. Tender lamb cooked in yellow lentil simmered along with shredded spinach. A taste you will relish.

Tender chicken prepared with Indian spices in an Indian wok.

Sauteed potato, aubergine and capsicums.

Steamed rice.

Unleavened wholemeal Indian bread. A traditional bread.

Rice cooked along with cumin seeds and red chilli powder in ‘Dum’. Distinct flavour of cumin.

Unleavened refined flour bread from the North West Frontier.

Cardamom flavoured rich frozen cream milk.

A North Indian speciality. Reduced milk dumpling fried and soaked in sugar syrup, served warm. (with Ice Cream - £1 supplement)