Fresh marinated vegetables deep fried in a chickpea batter. A vegetarian delight from the region of Punjab.

Batter fried chunks of homemade cheese.

Delicately spiced potato patties. A speciality of roadside vendors in Delhi Bombay chaat.

Deep fried delicately spiced chicken supremes.

Lentil crisp cubed potatoes covered with fresh whipped yogurt tamarind sauce.

Lean ground lamb patties. A recipe from the era of mughal emperors.

Cool whipped homemade yogurt with cucumbers, tomatoes and fresh mint.

Finely chopped cucumbers, onions, tomatoes and fresh coriander mixed with herbs and spices.

Onions and chilies sprinkled with homemade masala.

Gently cooked chickpeas, onions, herbs and tomatoes from Pakistan.

Sun dried lentil crisps fired or roasted in the tandoor.

Lentil soup made with herbs, a delicate touch of garlic and mild Indian spices; with or without shredded chicken originally from the region madras.

Our family recipe from fresh organic tomatoes.

An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

An aromatic blend of fragrant Indian basmati rice with flavorful Indian spices and fresh herbs.

Basmati rice cooked with fruits, nuts and vegetables.

For two. Basmati rice cooked with shrimp, chicken, lamb and aromatic spices. Served with daal, raita and papadum a family recipe.

Vegetable soup, vegetable samosa, choice of two vegetables, raita, naan, & tea or coffee.

Soup, aloo tikke, mix grill (seekh kabab, chicken tandoori tikka, boti kabab) shrimp di paija, chicken korma, vegetable pulao, naan, dessert & tea or coffee.

A light chicken curry flavoured with cumin and fresh coriander.

Chicken tandoori cooked in a delightfully delicate cream, tomato & fresh herb sauce.

Tender pieces of chicken breast delicately spiced and cooked with spinach.

Boneless pieces of chicken cooked in a rich almond and cream sauce.

Boneless pieces of chicken sauteed with green chilies and coriander, finished with exotic Indian spices served in a copper karahi (wok).

A mouth watering chicken dish dating from a 16th century Muslim recipe. Made with aromatic Hyderabadi masalas and saffron served in a copper handi.

Slices of reshmi kebab sauteed with grilled onions and green peppers served in a copper karahi (wok).

Chicken breasts marinated for 24 hours, barbecued and cooked twice with diced onions.

Tender pieces of chicken cooked with fresh fenugreek, cumin and coriander specialty from Hyderabad.

Juicy boneless chicken roasted with onions, tomatoes and ginger.

Sliced chicken breast simmered with bell peppers, diced onions and spices.

From the state of Kerala a popular dish of sauteed chicken curry flavoured with coconut, onions and spices.

Boneless cubes of chicken sauteed and then stewed in an aromatic curry flavored with fresh mint from the Punjab region.

Gently spiced jumbo shrimp cooked with onions a speciality of Bombay harbor.

Jumbo shrimp smothered in a blend of Indian spices, onions and green peppers.

A combination of lobster, shrimp, and scallops prepared in a special masala sauce from Bombay.

Spicy jumbo shrimp cooked with pureed spinach.

A zesty shrimp dish from the state of Goa. Marinated, barbecued jumbo shrimp tossed with fresh tomatoes, mustard seeds and onions.

Fresh haddock cooked in special spices.

Fresh fish cooked in a rich aromatic sauce.

From the state of Kerala sauteed haddock flavored with coconut, onions and spices.

Spring chicken marinated in masala and yogurt for 24 hours. The king of kebabs baked on skewers until tender and juicy from the Punjab region.

A delicious combination of chicken, lamb and seafood kebabs.

Squares of haddock fish marinated in very mild spices. Bengals favourite.

Marinated chicken breast baked on skewers over a slow charcoal fire from the Hyderabad region.

Lean squares of lamb marinated for 24 hours in a yogurt and delicately spiced. A favourite from the Punjab region, now in Pakistan.

Delicately seasoned tender minced lamb, mixed with fresh ground spices.

From the coast of Kerala marinated jumbo shrimp grilled on skewers with onions, tomatoes and bell peppers.

Juicy pieces of chicken supremes in a pickled marinade a delicacy from the Punjab region.

Marinated chicken breast baked on skewers in the tandoor.

Steamed and roasted baby potatoes simmered in yogurt and fennel a delicacy from the state of Gujarat.

Cheese and vegetable croquettes cooked in a light vegetable sauce from the Punjab region.

Homemade cheese cooked with bell peppers, onions, tomatoes, and freshly ground spices in an authentic karahi (wok) a favourite from the Punjab region.

Nine selected vegetables with nuts and fruit cooked in a cream sauce from the Gujarat region.

Whole egg plant smoked over charcoal, and seasoned with herbs and spices a speciality from the Punjab region.

Gently cooked chickpeas, onions, herbs and tomatoes from Pakistan.

Cauliflower florets delicately spiced and cooked with fresh spinach or potatoes a family favourite.

Slow cooked black lentils a speciality from Afghanistan.

Fresh spinach and homemade cheese cooked with a touch of diced onions, fresh tomatoes and variety of herbs and spices.

Baby potatoes cooked with sun dried fenugreek a selection from the Punjab and Rajasthan regions.

Seasonal fresh okra delicately spiced and cooked with diced onions and tomatoes from the Gujarat region.

Whole wheat bread sprinkled with fenugreek and deep fried.

Whole wheat bread cooked on a tawa (griddle) with no oil.

Whole wheat baked bread with no oil.

Crispy baked leavened buttered bread.

Leavened bread stuffed with seasoned mashed potatoes.

Leavened bread stuffed with diced chicken, herbs and spices.

Leavened bread with a touch of garlic topped with fresh cilantro.

Leavened bread topped with sliced almonds, poppy seeds and hand peeled cantaloupe seeds.

A family size badami naan done in the tandoor rich mans bread in India.

Soft leavened bread stuffed with your choice of seasoned onions or homemade cheese.

Leavened bread stuffed with dried fruit and topped with coconut.

Whole wheat bread topped with dried mint.

An assortment of our special breads rogini naan, garlic naan, and mint paratha.

Corn tossed in a tangy fresh tomato and cumin dressing with minced onions.

Fresh leaf spinach delicately cooked with fresh mushrooms a springtime favourite from the Punjab region.

Steamed potatoes topped with spicy homemade masala.

A light lamb curry flavored with cumin and fresh coriander.

Lean pieces of lamb marinated for 24 hours in yogurt and spices, baked on skewers in the tandoor and then finished in a tangy, spicy red sauce a speciality from Lahore, Pakistan.

Succulent pieces of lamb lightly spiced and cooked with spinach.

Lean pieces of delicately spiced lamb cooked with minced lamb and masala a delicacy from the Hyderabad region.

A delicious persee favorite from Bombay. Tender cuts of lamb cooked with fresh ginger, ground spices, herbs and apricots topped with crisp straw potatoes.

A mouth watering lamb dish dating from a 16th century mughal recipe made with aromatic kashmiri masala, yogurt and saffron. Served in a copper handi.

Diced barbecued lamb cooked twice with diced onions.

Lamb cooked very gently with yogurt, herbs, spices and cashews.

A kashmiri delight tender pieces of lamb spiced with onions, fresh ginger, and a touch of garlic and yogurt.

Chilled homemade rice pudding flavored with cardamom, almonds and raisins.

Hot cream dumplings dipped in rose water syrup.

Chilled cheese dumplings served in a very mild milk syrup topped with a shower of pistachio nuts.

Mango, ginger, pistachio, vanilla or coconut.

A spiced ice cream made with pistachio nuts and crushed almonds.