Diced leg of lamb cooked in a hot and tangy sauce made of puree of fresh green herbs, green chillies, tropical lime juice and raw green mangoes.
Diced leg of lamb braised with tomatoes, onions, ginger and cardamom pods, then cooked with spinach, dill and fenugreek, garnished with coriander. sightly hot.
Cooked with fried onions, fresh mint, coriander, yoghurt, spices, potatoes, ginger and garlic.
Minced lamb and pieces of lamb cooked with exotic spices, tomatoes and herbs.
Dice of lamb cooked with fresh ginger, red and green capsicum and green chilly. Medium hot.
Tenderised pieces of spring lamb cooked with spices in the traditional iron work.
Tenderised pieces of lamb cooked with almond, coconut milk, yogurt, butter and special aromatic spices, garnished with sliced almond and resins.
Roasted lamb cooked in brown onion and cashew nuts, fresh tomato paste, ginger, garlic and lightly spices. Finishing with fresh coriander.
Slow cooked pot-roast shank of lamb. The shank is sauteed then sealed in a pot with specially prepared sauce he slow cooking enables the bone marrow to gently infuse the dish with mouth watering flavour.
Makhani sauce with ginger, garlic, onions, green and red chillies.
Boneless tandoori chicken cooked in a smooth buttery cream of tomato sauce.
A tangy supreme of chicken delicacy, saffron flavoured and spiced with black cumin, popularly called “Shahi Jeera” or Royal cumin in India. Backed in its marinade of pureed yoghurt, ginger, garlic, onions, capsicum, green chillies, black cumin seed.
Marinated chicken breast goujons firstly barbecued in the clay oven, then cooked with diced onion, capsicums and tomatoes.
Chicken cooked with fried onions, fresh mint, corainder, yoghurt, spices, ginger and potatoes.
Boneless chicken cooked with spinach, slightly hot.
Breast of chicken stuffed with dilicately spiced garlic mushrooms, simmered in the twelve kadi sauce.