(2 x Chicken and Lamb Tikka, Onion Bhaji and Veg Samosa)

(Spicy Lamb Chunks Wrapped In Puree Bread)

Said to have originated from the picturesque region of Kashmir. This dish is named after the large, wok styled pan used to prepare it. A medium strength curry that mixes ripe tomatoes, succulent green peppers with onions and garlic, which is then fried in ghee to deliver a beautiful balance of flavour.

Taking inspiration from the far east, this exotic dish blends together juicy pineapple with bananas and a creamy sauce to create one of the ultimate mild curries.

The masala dish ranks among the most popular dish of all. The Chicken Tikka Masala dish has been hailed as “Britain’s true national dish” and with good reason! We take your choice of chicken, lamb or king prawn and cook it in yoghurt with a delicate blend of herbs & spices with a hint of almonds in a creamy sauce. The finished product? A smooth mild course that is guaranteed to satisfy.

A hot Persian curry, it is a characteristic balance of sweet and sour flavours with use of chillies and lemon juice.

"Rogan" translates to oil and "Josh" meaning passionate or heat. This makes for a fitting name for a dish known for its intense cooking manner which blends tomatoes, onions and garlic prepared in flaming ghee to produce a delicious taste.

If you like hot food, you'll simply love our range of Madras curries! Named after the South Indian region now known as "Chenni", this dish makes a good use of chilli, paprika and cumin to offer a fiery treat.

Providing a thicker sauce much in the style of a Bhuna Dish, the Jalfrezi delivers an explosion of flavour. Cooked with fresh green chillies, juicy peppers, onions and tomatoes along with an array of exotic spices. This dish can range from being mild to very spicy so please specify your desired strength.

Specially selected spices are fused with melted ghee. Only once the essence of the spices are released do we then start creating this curry. Adding onions, puree of tomatoes, along your choice of meat with chopped coriander, creates a thick sauce of deep flavour for your enjoyment.

A similar dish to Madras, however involving greater use of hot spices alongside pureed tomatoes and ginger. This dish was first brough to the Indian subcontinent by the Portuguese, where it developed into one of the most intensely flavoured and notorious dishes in the world.

Dupiaza is derived from Korma with a name that means "two onions". Legend has it that this dish was made by chance, when a royal chef accidently added a large amount of onions for the Mughal emperor Akbar. Ever since, this recipe has been loved by many and has been developed to include green pepper and taking on a more bhuna-like form.

Known for being a milder dish, the history of the Korma dates back nearly 500 years to the early Mughal Empire. This was not your everyday curry, but one to be eaten on special occasions due to the effort required to create the perfect blend of spices, sultanas, flakes of almond and coconut in a creamy sauce, all cooked over a low heat. But let us worry about that while you treat yourself to this refined course

A preparation of lentils, juicy pineapples, a twist of lemon juice with a blend of fairly hot spices, all fried in pureed butter ghee with garlic. This dish originates from the Parsi community of India who are known for combining both Persian and Gujarati cuisine to produce a true delicacy.

This is a spinach based course where delectable green leaves are taken to create a medium strengthened dish garnished with onions and tomatoes. Spinach is known for its natural benefits that contributes to the experience.

An elegant, creamy dish originally reserved for Mughal royalty. Tender strips of meat are marinated in yoghurt and ground spices, then cooked in a rich, nutty sauce with almonds and a hint of sweetness ? mild, smooth, and truly indulgent.

Cooked with fresh mushroom, tomatoes, garlic, fresh herbs and spices in a medium to mild garlic sauce

Ground green herbs and spices with a thick sauce, onions, tomatoes and lime pickle.

A spicy dish cooked in a very hot sauce with green peppers, onions, tomatoes and the fiery heat of naga chillies.

Combination of fresh coriander, garlic, green chilli, ginger, spinach, selected spices and herbs, onions and peppers in a spicy hot dish.

Cooked with onions, herbs and spices, fresh coriander and tomatoes. Served with potatoes and boiled egg.

Cooked with spices and masala sauce in a special Indian rich butter ghee.

Cooked with garlic, fried onions, peppers, tomatoes, whole spices, fresh spinach and dried chilli served in a thick hot sauce.

Lamb mince and potatoes, with herbs and spices giving the best combination for a perfect dish that you will enjoy.

The real McCoy paneer Indian cheese giving you the authentic taste.

A combination of onions and peppers in a rich, creamy light masala sauce to give you the perfect dish.

Cooked with extra hot herbs and spices to give you a hot chilli masala.

A vibrant dish bursting with flavour tender chicken cooked with fresh coriander, green chillies, garlic, onions, and aromatic spices to deliver a medium-hot, fragrant curry with a refreshing herbal twist.

A popular North Indian speciality. Cooked with a blend of roasted spices, capsicum, onions, tomatoes, and crushed coriander seeds in a thick, richly spiced sauce. Full-bodied, aromatic, and bursting with flavour.

Cooked with lamb mince, boiled egg, onions, special herbs and spices.

Lamb tikka and chicken tikka combined with mushrooms, crunchy onions and capsicum, pan fried in a tangy tamarind.

Cooked with onions, green peppers and tomatoes in a special thick red sauce.

A mix of chicken tikka, lamb tikka and tandoori king prawn cooked in a special bhuna masala sauce with ground almond.

Big juicy king prawns and spices making this a lovely dish to remember.

Juicy king prawns cooked with a special medium, spicy sauce and fresh green beans.

(Egg and Peas)

(Onion and Cucumber)