all tandoori dishes are marinated in a special sauce and the barbecued in a charcoal fired clay oven. served with fresh salad and mint sauce.
marinated pieces of either chicken, lamb or king prawns grilled over charcoal fried oven, cooked in a mild spice with cream and butter to chef's own recipe.
cooked in a thick sauce made with a variety of fresh herbs, spices, onion and green chillies, served hot and spicy.
spices and herbs, garnished with tomatoes to give a fairly hot strength flavour.
spices & herbs, garnished with tomatoes to give a medium strength flavour.
medium hot and spicy cooked with chopped onions, capsicum, tomatoes, seasoned with fresh herbs & spices.
cooked with lots of diced onions, capsicum, tomatoes, seasoned with fresh herbs and spices giving medium strength taste.
the following dishes are for those with a taste for green chillies & experience of mouth burning indian food. they are all prepared with fresh chillies & onions. sauce made from naga mirchi (extra hot bangladeshi chilli) is used with naga mirchi, on request the following can be cooked with extra garlic at no extra charge.
mild with cream, coconut and almond powder.
medium hot and spicy cooked with chopped onions, spinach seasoned with fresh herbs & spices.
cooked in iron wok with onions, capsicum, tomatoes & selected oriental spices.
dansak: cooked with lentils and fresh garlic with soya sauce to produce a sweet sour hot taste. pathia: hot & spicy cooked with onion, tomatoes, garlic and soya sauce.
mixed spices roasted and garnished to create an aromatic spice mixture. all dishes are medium hot & spicy, served with pilau rice or naan.
cooked with pilau rice and served with vegetable curry.
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 email@example.com. You can refer to our Allergy Information Page for more information on our Allergy Policies and Frequently Asked Questions.