gourmet choice, the gourmet choice represents the style of cooking known as "dumpukht" originated in the food courts of the moghul emperors and represents the pinnacle of indian dining. the preparation of dumpukht is so special that is only the finest of indian chefs are able to master this art form. the emphasis is on quality, freshness and clarity of taste and aromas
from the golden age of british indian food, our selection of old favourites, these dishes are recognized by everyone and have been enjoyed by frontier of india, the natural, generations of indian food lovers
these dishes are very palatable and appropriate as an addition to main dishes. vegetable dishes are either cooked dry or with natural juices in the vegetable supplying the moisture or with a little sauce
the common but much talked about dish. splendid in taste and in a way an articulation of the hyderabad ethos and personality. since rice and meat constituted the staple diet of hyderabad, peppers has breathed the aroma and refinement of the biriyanis into some of meat and non meat dishes. biriyani dishes are meals in themselves. served with a mixed vegetable curry
the all time favourite dishes invented by a world famous but unkown british curry chef in the early 70s as a way of exploiting his already popular chicken tikka. we present our own exclusive recipe
an ancient style of cooking which originated in the rugged north west healthy and earthy tones of our tandoori dishes is achieved by the use of only fresh herbs and spices in marinade, resulting in maybe not the most colourful but definitely the most delicious and succulent kebabs
these dishes have been specially introduced by our chef
If you suffer from an allergy that could endanger your health we strongly advise you to contact the takeaway/restaurant directly prior to placing your order. If you need their contact number, please email us at firstname.lastname@example.org. You can refer to our Allergy Information Page for more information on our Allergy Policies and Frequently Asked Questions.