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 fairly hot chicken dish cooked in fresh home made ginger sauce with ample of coriander.
King prawns marinated in garlic and special tandoori sauce, superbly decorated
Tender chicken in a spicy sauce of tomatoes, green peppers, fresh coriander, spring onions and fresh ginger medium strength.