Mild, sweet, creamy texture and rich flavour characterises this dish. Cooked with creamed coconut, ground cashew nuts and fresh cream. It is ideal for those who like mild spices and a warming subtle taste.

Mildly cooked sweet & creamy.

Medium-strength dish with fresh herbs, spices, onions, garlic, capsicums and tomatoes, in a dry sauce.

Tender bite-sized pieces, pleasantly flavoured, spicy gravy, neither too hot, nor too mild.

Hot, sweet and sour.

The most popular parsee recipe prepared in a sweet, sour and slightly hot sauce. Thickened with creamy cooked pink-lentils.

Originated in Kashmir at the time of the Moghul emperors. Cooked in colorful glazed tomatoes, garlic and herbs, delicately flavoured with aromatic whole spices, medium-strength.

The combination of taste, spinach (saag) - with savoury spices creates a typically authentic dish, Delicious and one of the most effective uses of spinach.

Cooked in an aromatic blend of spices seasoned with lime and dry red chillies. In a dry thick sauce with an essence of pickle.

Abundance of onions are added to the medium spices thick sauce to create a very savoury dish tempered by a hint of sweetness and herbal aromatics, garnished with fried onions and tomatoes

Cooked deep pan style with cubed onions, peppers, tomatoes and medium strength panjabi spices. Served in the karahi (a round-bottomed, wok-like, iron dish).

🌶️ Madras is the aficionado's hot dish - hot but not searing - containing intersting flavourings in the form of tomato, lemon, along with a certain amount of chilli.

🌶️🌶️ Roasted then treated with chef's own blend of spices, cooked 'Stir-fry' style to achieve lightness of touch through brief cooking and the freshness of the support ingredients. Fresh green chillies, fresh ginger, onion, peppers and coriander.

🌶️🌶️🌶️ Chunks of potato and copious a mounts of hot spices and chillies merge to create a hot but tasty dish.

🌶️🌶️🌶️🌶️ Extra hot Bangladeshi style super spicy, yet tasty dish. "Phaal" means jump...