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Daily Specials

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$18.50

Chicken tikka/ chunks of chicken marinated in spices and yogurt, baked in a tandoor oven, in a delicately spiced creamy orange colored curry sauce. There are multiple claims to its place of origin, including the Punjab region of India and Glasgow in Scotland. It is among the United Kingdom's most popular dishes, leading a government minister to claim in 2001 that it was "a true British national dish"

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$19.50

LAMB ROGAN JOSH

Rogan Josh (also Roghan Josh or Roghan Ghosht) is an aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Includes braised lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices cloves, bay leaves, cardamom and cinnamon. The dish was originally brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine.

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$19.50

FISH MASALA

Salmon cooked in a delicately prepared Spices

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$19.50

GOAT CURRY

Whilst formerly served mainly at weddings and other celebrations, goat curry or mutton curry is now most eaten curry in India as goat is a comparatively low fat red meat. In Britain, the carnivals in St Pauls, Bristol, London & other Caribbean cultural events will usually have curry goat available as well as other regional foods. This dish has spread through out the Caribbean & also the Caribbean diaspora in North America and Britain. Interestingly a variation of this

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$19.50

LAMB MADRAS

Medium hot Lamb or Goat cooked in South Indian Style

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$18.50

CHICKEN CURRY

Chicken stewed in onion and tomato-based sauce, flavored with ginger, garlic, chili peppers and a variety of spices, including turmeric, cumin, coriander, cinnamon and cardamom. Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean.

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$16.50

SAAG PANEER

Fried Cottage Cheese cooked with cream and Almond in Spiced Spinach (Saag) Sauce

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$19.50

LAMB VINDALOO

Highly spiced Lamb or Goat in tangy sauce with potato

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$19.50

SHRIMP VINDALOO

Fresh Shrimp Cooked in a hot spicy Madras Style

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$24.95

SEAFOOD SPECIAL

Fish Masala, Shrimp Saag, Crab Bhuna Rice, Naan, Raita & Kheer

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$18.50

CHICKEN BIRYANI

Classic Mughlai biryani cooked with flavored, delicately marinated chicken in Basmati Rice

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$19.50

GOAT BIRYANI

Delicately flavored goat in Indian Basmati Rice with ginger, garlic, turmeric, red chili, cumin, coriander powder, onion and tomato.

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$19.50

GOAT VINDALOO

Highly spiced Lamb or Goat in tangy sauce with potato

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$19.50

LAMB KADAI

Lamb stew prepared in a karahi including tomato and green-chilli base, ginger, Cumin seeds, cardamom and garam masala

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$16.50

MATTAR PANEER

Fried Cottage Cheese cooked with Green Peas and tastefully blended

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$16.50

MIX VEGETABLE CURRY

Daily Fresh Vegetables with Mild Spice Flavored Sauce

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$19.50

LAMB SUBZI

Medium/hot Lamb cooked with spinach, green peas, curli flower,mushroom & chick peas

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$18.50

CHICKEN VINDALOO

An Indian curry dish from Western India, the region of Goa and the surrounding Konkan. A "vindaloo", a standard element of Indian cuisine derived from the portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade"). The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of layers of meat and garlic, and soaked in wine.

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$19.50

LAMB BIRYANI

Delicately flavored lamb, yoghurt, garlic, ginger, chilli, garam masala, turmeric, chilli powder, Cardamom

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$21.50

SHRIMP BIRYANI

Basmati Rice cooked with shrimp prepared by layering spices and cooked until done.

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$18.50

CHICEKN DHANSAK

Dhansak is a popular Indian curry, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking Chicken with a mixture of lentils and vegetables. "Dhan" is Persian/Urdu for "seed"- referring to grains or legumes; "Sak" (or the derived Hindi/Urdu term "Saag" which means vegetable greens.

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