Showing all 17 results
Chicken cooked with green chillis , garlic ginger and coriander.
Tandoori chicken and minced meat cooked together in a special medium sauce.
Meat produced with spinach, garlic, onion and other selected herbs and spices — medium hot taste.
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,
Tender chicken in a spicy sauce of tomatoes, green peppers, fresh coriander, spring onions and fresh ginger medium strength.
A popular dish from the East of Bengal. Garnished with garlic, onions, ginger and tomato topped with crispy potato medium hot.
Chicken pieces cooked in a delicate sweet and sour sauce with a touch of fresh herbs and spices.
Chicken or lamb prepared with special sauce and cooked in an iron stove.
Marinated chicken cutlets, charcoal grilled in a aromatic medium sauce with fresh garden mint and spring onions.
A hyderbadi speciality. Pieces of marinated lamb tantalising pickle massala, laced with whole green chillies.
Chicken Tikka cooked with fried mushrooms, onions, capsicum and selected pieces.
A fairly hot chicken dish cooked in fresh home made ginger sauce with ample of coriander.
Meat cooked with herbs and fragrant spices. Exclusive and delectable medium hot taste.
King prawns marinated in garlic and special tandoori sauce, superbly decorated
Chicken cooked in ghee with special herbs.
Diced chicken kebab cooked with ground mustard and green herbs in a medium strength sauce.
