£7.95
A hyderbadi speciality. Pieces of marinated lamb tantalising pickle massala, laced with whole green chillies.
Kadai cooking is native to the Sind, which was formerly part of the Bombay province. Boneless pieces of chicken are stir fried in the kadai (similar t0 Chinese wok’) with chopped onion, tomato, garlic and coriander,
A popular dish from the East of Bengal. Garnished with garlic, onions, ginger and tomato topped with crispy potato medium hot.
Marinated chicken cutlets, charcoal grilled in a aromatic medium sauce with fresh garden mint and spring onions.
Diced chicken kebab cooked with ground mustard and green herbs in a medium strength sauce.
