Originating from Old Delhi, India. Using boneless chicken thighs in a rich tomato and cashew nuts base gravy with butter spiced with coriander, cumin and garam masala and flecked with dried green fenugreek leaves. The aroma of the smoked chicken will take you straight to India. Mild in Spice served with a buttered naan.
A dish from the south east region of Bangladesh district of Chittagong, very well known for its kala bhuna. Boneless cuts of tender beef marinated in a family recipe spice mix. Cooked for 3 hours resulting in soft tender pieces of beef. A further blend of spices get added to finish off this traditional dish, garnished with fried garlic and onions, served with paratha. Medium in spice with a depth of flavours which are not from your common Indian establishment.
This dish is straight from our team. We must always have a beef curry at our staff diners with an amazing blend of rich spices such as cinnamon, mace, cumin and a touch of nutmeg and much more. Slightly hotter then medium spice with boneless cuts of chuck beef. Served with pilau rice.
From the days of the Nawabs, this korma isn’t the korma you normally order. Diced chicken breast marinated in garlic and ginger cooked in the tandoor. A velvety gravy is made out of cashew nuts and spices with two types of cumin, coriander, cinnamon and green chillies. The Shahi Korma is spicy and something you would not have tasted before. Served with pilau rice
