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54-Chicken Tikka Biryani
delicately seasoned, served with Basmati rice and Chef’s sauce.
55-Chicken biryani
delicately seasoned, served with Basmati rice and Chef’s sauce.
56-Mutton Biryani
delicately seasoned, served with Basmati rice and Chef’s sauce.
57-Prawn Biryani
delicately seasoned, served with Basmati rice and Chef’s sauce.
58-Shrimp Biryani
delicately seasoned, served with Basmati rice and Chef’s sauce.
59-Mixed Vegetable Biryani
delicately seasoned, served with Basmati rice and Chef’s sauce.
60-Bombay Blue Biryani
delicately seasoned, served with Basmati rice and Chef’s sauce. lamb, chicken and tortilla.
61-Nobab Biryani
delicately seasoned, served with Basmati rice and Chef’s sauce.
69-Chasni Chicken
skillet chicken with combination of spices.
70-Methi Chicken
Tender chicken cooked with tomatoes, fenugreek leaves and hot spices.
71-Special Chicken
Grilled boneless chicken pieces in our tandorii, served with the chef’s special sauce.
72-Boty Kebab Masala
Pieces of lamb with our selection of mixed herbs and spices, pan-fried with Chef’s special sauce.
73-haydarabad chicken
Characteristic dish prepared with tomatoes, red pepper, onion, yogurt and fried almonds. Medium hot or hot and sliced eggs.
74-Chicken Tikka Patiyala
Pieces of marinated chicken, roasted in tandoori and bathed in a rich special sauce from the Chef.
75-Prawns and Bombay Chicken
Prawns and chicken cooked in our special sauce.
76-Chicken Tikka Masala
Pieces of marinated chicken, roasted in tandoori and bathed in a rich and creamy sauce with yogurt.
77-Butter chicken
pieces of marinated chicken, grilled in tandoori, cooked in a creamy butter sauce.
78-Lamb Tikka Masala
Pieces of marinated lamb, roasted in tandoori and bathed in a rich and creamy yogurt sauce.
79-Methi ghost
Tender lamb cooked with tomatoes and fenugreek leaves. Spicy.
80-Goan Masala Prawns
Prawns cooked South Indian style, with cream, coconut and little spices.
81-Masala or breaded lamb chops
82-Special Lamb
Pieces of lamb with our selection of mixed herbs and spices, cooked in the pan.
83-Prawns “Deligeat”
cooked with brund curry, herbs and tandoori coconut masala.
34-Extra curry sauce of choice
35- ½ Tandoori chicken
Chicken with bone marinated with spices.
36-Chicken tikka
pieces of boneless chicken marinated with spices.
37-Chicken and Cheese Tikka
Boneless chicken pieces marinated with spices and cheese.
38-Lamb tikka
pieces of boneless lamb marinated with spices.
39-Sheek Kebab
minced lamb, mixed with herbs and spices, cooked on skewers.
40-Sashlik Chicken
pieces of chicken marinated with onion, tomato and pepper, served on a brazier.
41-Lamb Sashlik
Pieces of lamb marinated with onion, tomato and pepper, served on a brazier.
42-Tandoori prawns
Marinated prawns with sauces and spices.
43-Tandoori mixed grill
It consists of a selection of Chicken Tikka, Tandoori Chicken, Lamb Tikka, Sheek Kebab, King Prawns and Naan Bread, served on a brazier.
91-Bombay Potatoes
92-Bhaji Mushrooms
93-Saag Aloo (spinach with potatoes)
94-Aloo Gobi (cauliflower with potatoes)
95-Chana Masala
96-Special Bombay Geg
47-Chicken with sauce to choose:
-Curry: Sauce of medium consistency and produced abundantly but with a balanced assortment of spices which guarantee its authentic flavor.
-Madras: Strong sauce with the best flavor of Indian spices.
-Vindaloo: Strong spicy sauce.
Phal: Very spicy extra strong sauce.
Korma: For its preparation, mild spices are used with fresh cream, butter, almonds and sultanas, the result being creamy and very soft on the palate, more suitable for vegetables, meat or chicken.
Pasanda: Mild or medium cooked with a combination of mild spices, cream, coconut, yogurt, and almonds.
Dopiaza: Fried dishes cooked with onions, tomatoes, black pepper, dhania, and cinnamon. Bread Paratha is recommended with these dishes or rice.
Rogan Josh: The characteristic of these dishes derives from the use of tomatoes, red peppers, onion, yogurt and fried almonds. Medium or spicy flavor.
Dansak: Of Persian origin, sweet and sour, medium and cooked with lentils. The unique flavor of a mixture of garlic, lemon, chilies and lentils. Mild Vegetarian.
Bhuna: Combination of spices, onion and a thick pepper sauce.
Karahi: Cooked with onion, peppers and tomatoes. served in special pans that retain all their flavor and heat.
Patia: The combination of special spices used, guarantee an authentic medium-sour flavor.
Balti: cooked in the pan, using the special “Balti Masala”
Jhalfrezi: Cooked with yogurt, pepper and green chillies.
48-Chicken Tikka
-Curry: Sauce of medium consistency and produced abundantly but with a balanced assortment of spices which guarantee its authentic flavor.
-Madras: Strong sauce with the best flavor of Indian spices.
-Vindaloo: Strong spicy sauce.
Phal: Very spicy extra strong sauce.
Korma: For its preparation, mild spices are used with fresh cream, butter, almonds and sultanas, the result being creamy and very soft on the palate, more suitable for vegetables, meat or chicken.
Pasanda: Mild or medium cooked with a combination of mild spices, cream, coconut, yogurt, and almonds.
Dopiaza: Fried dishes cooked with onions, tomatoes, black pepper, dhania, and cinnamon. Bread Paratha is recommended with these dishes or rice.
Rogan Josh: The characteristic of these dishes derives from the use of tomatoes, red peppers, onion, yogurt and fried almonds. Medium or spicy flavor.
Dansak: Of Persian origin, sweet and sour, medium and cooked with lentils. The unique flavor of a mixture of garlic, lemon, chilies and lentils. Mild Vegetarian.
Bhuna: Combination of spices, onion and a thick pepper sauce.
Karahi: Cooked with onion, peppers and tomatoes. served in special pans that retain all their flavor and heat.
Patia: The combination of special spices used, guarantee an authentic medium-sour flavor.
Balti: cooked in the pan, using the special “Balti Masala”
Jhalfrezi: Cooked with yogurt, pepper and green chillies.
49-Lamb
-Curry: Sauce of medium consistency and produced abundantly but with a balanced assortment of spices which guarantee its authentic flavor.
-Madras: Strong sauce with the best flavor of Indian spices.
-Vindaloo: Strong spicy sauce.
Phal: Very spicy extra strong sauce.
Korma: For its preparation, mild spices are used with fresh cream, butter, almonds and sultanas, the result being creamy and very soft on the palate, more suitable for vegetables, meat or chicken.
Pasanda: Mild or medium cooked with a combination of mild spices, cream, coconut, yogurt, and almonds.
Dopiaza: Fried dishes cooked with onions, tomatoes, black pepper, dhania, and cinnamon. Bread Paratha is recommended with these dishes or rice.
Rogan Josh: The characteristic of these dishes derives from the use of tomatoes, red peppers, onion, yogurt and fried almonds. Medium or spicy flavor.
Dansak: Of Persian origin, sweet and sour, medium and cooked with lentils. The unique flavor of a mixture of garlic, lemon, chilies and lentils. Mild Vegetarian.
Bhuna: Combination of spices, onion and a thick pepper sauce.
Karahi: Cooked with onion, peppers and tomatoes. served in special pans that retain all their flavor and heat.
Patia: The combination of special spices used, guarantee an authentic medium-sour flavor.
Balti: cooked in the pan, using the special “Balti Masala”
Jhalfrezi: Cooked with yogurt, pepper and green chillies.
50-Lamb Tikka
-Curry: Sauce of medium consistency and produced abundantly but with a balanced assortment of spices which guarantee its authentic flavor.
-Madras: Strong sauce with the best flavor of Indian spices.
-Vindaloo: Strong spicy sauce.
Phal: Very spicy extra strong sauce.
Korma: For its preparation, mild spices are used with fresh cream, butter, almonds and sultanas, the result being creamy and very soft on the palate, more suitable for vegetables, meat or chicken.
Pasanda: Mild or medium cooked with a combination of mild spices, cream, coconut, yogurt, and almonds.
Dopiaza: Fried dishes cooked with onions, tomatoes, black pepper, dhania, and cinnamon. Bread Paratha is recommended with these dishes or rice.
Rogan Josh: The characteristic of these dishes derives from the use of tomatoes, red peppers, onion, yogurt and fried almonds. Medium or spicy flavor.
Dansak: Of Persian origin, sweet and sour, medium and cooked with lentils. The unique flavor of a mixture of garlic, lemon, chilies and lentils. Mild Vegetarian.
Bhuna: Combination of spices, onion and a thick pepper sauce.
Karahi: Cooked with onion, peppers and tomatoes. served in special pans that retain all their flavor and heat.
Patia: The combination of special spices used, guarantee an authentic medium-sour flavor.
Balti: cooked in the pan, using the special “Balti Masala”
Jhalfrezi: Cooked with yogurt, pepper and green chillies.
51-Prawns
-Curry: Sauce of medium consistency and produced abundantly but with a balanced assortment of spices which guarantee its authentic flavor.
-Madras: Strong sauce with the best flavor of Indian spices.
-Vindaloo: Strong spicy sauce.
Phal: Very spicy extra strong sauce.
Korma: For its preparation, mild spices are used with fresh cream, butter, almonds and sultanas, the result being creamy and very soft on the palate, more suitable for vegetables, meat or chicken.
Pasanda: Mild or medium cooked with a combination of mild spices, cream, coconut, yogurt, and almonds.
Dopiaza: Fried dishes cooked with onions, tomatoes, black pepper, dhania, and cinnamon. Bread Paratha is recommended with these dishes or rice.
Rogan Josh: The characteristic of these dishes derives from the use of tomatoes, red peppers, onion, yogurt and fried almonds. Medium or spicy flavor.
Dansak: Of Persian origin, sweet and sour, medium and cooked with lentils. The unique flavor of a mixture of garlic, lemon, chilies and lentils. Mild Vegetarian.
Bhuna: Combination of spices, onion and a thick pepper sauce.
Karahi: Cooked with onion, peppers and tomatoes. served in special pans that retain all their flavor and heat.
Patia: The combination of special spices used, guarantee an authentic medium-sour flavor.
Balti: cooked in the pan, using the special “Balti Masala”
Jhalfrezi: Cooked with yogurt, pepper and green chillies.
52-Mixed vegetables
-Curry: Sauce of medium consistency and produced abundantly but with a balanced assortment of spices which guarantee its authentic flavor.
-Madras: Strong sauce with the best flavor of Indian spices.
-Vindaloo: Strong spicy sauce.
Phal: Very spicy extra strong sauce.
Korma: For its preparation, mild spices are used with fresh cream, butter, almonds and sultanas, the result being creamy and very soft on the palate, more suitable for vegetables, meat or chicken.
Pasanda: Mild or medium cooked with a combination of mild spices, cream, coconut, yogurt, and almonds.
Dopiaza: Fried dishes cooked with onions, tomatoes, black pepper, dhania, and cinnamon. Bread Paratha is recommended with these dishes or rice.
Rogan Josh: The characteristic of these dishes derives from the use of tomatoes, red peppers, onion, yogurt and fried almonds. Medium or spicy flavor.
Dansak: Of Persian origin, sweet and sour, medium and cooked with lentils. The unique flavor of a mixture of garlic, lemon, chilies and lentils. Mild Vegetarian.
Bhuna: Combination of spices, onion and a thick pepper sauce.
Karahi: Cooked with onion, peppers and tomatoes. served in special pans that retain all their flavor and heat.
Patia: The combination of special spices used, guarantee an authentic medium-sour flavor.
Balti: cooked in the pan, using the special “Balti Masala”
Jhalfrezi: Cooked with yogurt, pepper and green chillies.
53-Fish
-Curry: Sauce of medium consistency and produced abundantly but with a balanced assortment of spices which guarantee its authentic flavor.
-Madras: Strong sauce with the best flavor of Indian spices.
-Vindaloo: Strong spicy sauce.
Phal: Very spicy extra strong sauce.
Korma: For its preparation, mild spices are used with fresh cream, butter, almonds and sultanas, the result being creamy and very soft on the palate, more suitable for vegetables, meat or chicken.
Pasanda: Mild or medium cooked with a combination of mild spices, cream, coconut, yogurt, and almonds.
Dopiaza: Fried dishes cooked with onions, tomatoes, black pepper, dhania, and cinnamon. Bread Paratha is recommended with these dishes or rice.
Rogan Josh: The characteristic of these dishes derives from the use of tomatoes, red peppers, onion, yogurt and fried almonds. Medium or spicy flavor.
Dansak: Of Persian origin, sweet and sour, medium and cooked with lentils. The unique flavor of a mixture of garlic, lemon, chilies and lentils. Mild Vegetarian.
Bhuna: Combination of spices, onion and a thick pepper sauce.
Karahi: Cooked with onion, peppers and tomatoes. served in special pans that retain all their flavor and heat.
Patia: The combination of special spices used, guarantee an authentic medium-sour flavor.
Balti: cooked in the pan, using the special “Balti Masala”
Jhalfrezi: Cooked with yogurt, pepper and green chillies.
02-Mixed raita
homemade yogurt, mixed with cucumber, onion and toasted cumin. (cold, refreshing and digestive).