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  • = Mild
  • = Medium
  • = Spicy
  • = Very Spicy

STARTERS

  • 250.Samosas Lamb 55:- / Veg 49:-

    Minced lamb or vegetarian pasties. Served with chutney,

  • 251.Papadom 25:-

    Crispy lentil bread with cumin. Served with mint sauce.

VEGETARIAN

  • 252.Paneer Jodhpuri 105:-

    Cottage cheese in a mild sauce of cashew cream, garnished with papadom.

  • 253.Palak Paneer 105:-

    Cottage cheese tempered with spinach, ginger, garlic and chilli.

  • 254.Aloo Ghobi Masala 99:-

    Potato and cauliflower tossed in onion, tomato masala, flavoured with fresh ginger.

  • 255.Paneer Kadhai 105:-

    Home-made Indian cheese with tomatoes , capsicum and onion in a tandoori masala sauce.

  • 256.Dahl 95:-

    Chef´s choice of lentils or beans of the day.

  • 257.Pudina Chana Masala 99:-

    Chickpeas with mint curry sauce, garnished with deep fried onions.

CHICKEN

  • 258.Chicken Tikka Masala 120:-

    Marinated, grilled chicken fillet cooked in a creamy, roasted capsicum sauce.

  • 259.Chicken Shahi Korma 120:-

    Creamy chicken curry with cardamom and cashews nuts.

  • 260.Butter Chicken 120:-

    Marinated, grilled fillet of chicken with Indian butter, nuts and a creamy sauce.

  • 261.Murgh Madras 125:-

    Hot and spicy chicken curry with coriander and coconut sauce.

  • 262.Murgh Methi Malai 119:-

    Chicken fillet with fenugreek leaves, onion, cashew cream, ginger and a creamy tomato sauce.

  • 263.Chicken Vindaloo 119:-

    Chicken dish from Goa in a fiery sauce made of brown sugar, palm vinegar, cloves and piri-piri-masala.

  • 264.Hyderabadi Murgh 125:-

    Chicken roasted in a mixture of fresh coriander, mint leaves, green chili and coconut milk.

LAMB

  • 265.Lamb Vindaloo 129:-

    Lamb dish from Goa in a fiery sauce made of brown sugar, palm vinegar, cloves and piri-piri-masala.

  • 266.Rogan Josh 125:-

    Traditional North Indian lamb dish with saffron, cardamom and yoghurt, garnished with almonds.

  • 267.Lamb Saag 129:-

    Lamb with spinach, fenugreek leaves, ginger, garlic and green chilli.

  • 268.Lamb Shahi Korma 125:-

    Creamy lamb curry with cardamom and cashew nuts.

  • 269.Lamb Punjabi Curry 129:-

    Lamb in a sauce of onion, tomato, ginger, coriander and green chilli.

PRAWNS

  • 270.Jhinga Laziz 139:-

    Prawns braised with onion, garlic, tomato, ginger and chilli.

  • 271.Coconut Prawn Curry 139:-

    Prawn curry tempered with garlic, mustard seeds and curry leaves in a creamy coconut sauce.

TANDOOR & GRILL

  • 272.Chicken Tandoori 110:-

    Grilled, marinated chicken with lime and yoghurt. Served with a creamy tomato sauce.

  • 273.Tandoori Tikka 125:-

    Grilled fillet of chicken marinated in lime, yoghurt and tandoori masala. Served with a creamy tomato sauce.

  • 274.Murgh Mumbai Tikka 125:-

    Grilled chicken fillet, marinated in ginger, garlic, green chilli, mint and coconut milk. Served with cumin potatoes.

  • 275.Paneer Tikka Lazawab 125:-

    Marinated, grilled, home-made Indian cheese, stuffed with green herbs. Served with grilled cherry tomatoes and chutney.

ACCOMPLIMENTS

  • 276.Raita 20:-

    Yoghurt with cucumber, tomatoes and roasted cumin.

  • 277.Pickles & Chutney 20:-

  • 278.Kachumber 25:-

    Onion, tomato and cucumber salad.

  • 279.Mango-lassi 30:-

    Yoghurt drink with mango flavour.

NAN

  • 280.Plain Nan 20:-

  • 281.Lassoni & Dhaniya Nan 25:-

    Garlic & Coriander Nan

  • 282.Cheese & Coriander 30:-

  • 283.Chili Nan 30:-

    Nan bread with chili

  • 284.Peshawari 35:-

    Sewwt nan stuffed with coconut and nuts.

  • 285.Aloo Kulcha 35:-

    Nan stuffed with potato, onion, coriander and chilli.