£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,
King prawns marinated in garlic and special tandoori sauce, superbly decorated
Meat produced with spinach, garlic, onion and other selected herbs and spices — medium hot taste.
Chicken cooked in ghee with special herbs.
