Chicken is marinated overnight in spice mix of coriander powder, cumin powder, dried fenugreek leaves mace and green cardamom powder and cooked in Tandoor, served in extra mild fresh tomato sauce with cashew nut paste, honey, and cream. It is garnished with coriander leaves and ginger julienne.

Chicken marinated overnight in a extra mild mix of cashew nut paste, cream, green cardamom powder and mace powder, cooked in Tandoor. It is served in a very extra mild and sweet sauce made of pureed cashew nuts, melon seeds, desiccated coconut and coconut milk. It is garnished with cashew nuts and cream

Chicken marinated in a mix of coriander, cumin, garam masala, mace and fenugreek leaves, cooked in a clay oven, served in a medium spicy sauce made of onion, tomato, cashew nuts, cream and crushed fenugreek leaves

It is a popular spicy dish from western India. It has a great combination of spicy sweet and tangy flavour. The sweetnesscomes from caramelised onions and sugar, sourness comes from vinegar; spicy taste comes from red chilli flakes

Boneless chicken breast pieces cooked in a onion and tomato sauce tampered with asafoetida, curry leaves and mustard seeds. Its savoury flavour is a result of the use of tomatoes. Its slightly sour taste comes from tamarind or vinegar. Spices used are: dry chillies, coriander seeds, aniseeds, cumin and cinnamon, all previously roasted. It is a hot and spicy sauce.

Bone less chicken breast pieces stir fried in a colourful sauces of bell pepper, onion and tomato, spiced with slit chilly having a slight hint of sweet and sour taste.

Boneless chicken breast pieces cooked with chopped spinach leaves, ginger, garlic, cumin and crumbled, roasted fenugreek leaves. It is finished with an Indian specialty: desi ghee (purified butter).

Boneless chicken breast pieces cooked with chopped spinach leaves, ginger, garlic, cumin and crumbled, roasted fenugreek leaves. It is finished with an Indian specialty: desi ghee (purified butter).

The name, chettinad, is derived from a region of the same name in south India. In this sauce, there are some very different ingredients such as poppy seeds, fennel seeds, coriander seeds, star anise, coconut, tamarind, curry leaves and cinnamon, giving the curry a very special aroma.

Boneless chicken breast pieces cooked in semi-dry sauce made from chopped onions, tomatoes and cubes of bell peppers. It is cooked with special kadai spices: coriander seeds, cumin seeds, red chilli flakes.

Chicken marinated overnight with ginger, garlic, Garam masala and roasted in Tandoor. Then, it is cooked in a fresh creamy onion - tomato gravy with cashew nut paste and a special Indian herb called fenugreek

It is a specialty from the Hyderabad royal families. Chicken breast pieces are marinated overnight in a cashew nut paste, yogurt, green cardamom, mace and nutmeg and then roasted in tandoor. It is cooked in gravy made from coriander leaves, mint leaves, onion, tomato, cashew nut, cream and fresh coconut paste

Chicken breast cooked with basmati rice and ghee (clarified butter). Biryani is a very aromatic dish flavoured with cloves, cinnamon, cardamom, bay leaves, mace, nutmeg, saffron, mint, brown onion, ginger and garlic

It is an exclusive lamb dish from the Kashmir region. It is very famous because of the use of very exclusive and exotic spices like mace, nutmeg, fennel and asafoetida

Boneless lamb pieces from the leg portion marinated with exotic spices (black cardamom, green cardamom, mace, nutmeg) cooked with grated spinach, dried fenugreek leaves, ghee (Indian clarified butter). It is garnished with ginger julienne and cream

Boneless lamb shank pieces cooked in a spicy onion and tomato sauce with vinegar and tamarind. Tempered with mustard seeds, curry leaves and chilli flakes.

Boneless lamb shank pieces cooked with exotic Indian spices: mace, nutmeg, bay leaves. It is served in a very extra mild and sweet sauce made of pureed cashew nuts, desiccated coconut and coconut milk. It is garnished with cashew nuts and cream.

It is popular spicy dish from Western India. Pieces of boneless lamb shank cooked with a great combination of spicy sweet and tangy flavour. The sweetnesscomes from caramelised onions and sugar, sourness comes from vinegar; spicy taste comes from red chilli flakes.

Boneless lamb pieces cooked with basmati rice and ghee (clarified butter). Biryani is a very aromatic dish flavoured with cloves, cinnamon, cardamom, bay leaves, mace, nutmeg, saffron, mint, brown onion, ginger and garlic.

Chicken leg with bones marinated with yogurt, ginger & garlic paste mixed with coriander powder, garam masala, cumin powder, mace powder cooked in a tandoor. Served with coriander and tamarind chutney and tikka masala sauce.

It is a very extra mild dish. Boneless chicken breast pieces marinated overnight in yogurt, ginger and garlic paste with cashew nuts paste, green cardamom powder and mace powder. It is cooked in Tandoor. It is served with cheddar cheese on top with tamarind, coriander chutney.

Boneless chicken breast pieces marinated in yogurt, ginger & garlic paste mixed with coriander powder, garam masala, cumin powder, mace powder cooked in a tandoor. It is served with coriander and tamarind chutney

Minced lamb mixed with fried onion, mint, coriander, ginger and spices roasted in tandoor on skewers. It is served with coriander and mint chutney.

Minced lamb mixed with split yellow lentils, fried onion, mint, coriander, ginger and spices .Made into flat round balls and shallow fired on the grill. It is served with coriander and mint chutney.

Black tiger prawns marinated in a mix of yogurt, mustard oil, carom seeds and other Indian spices, cooked in Tandoor

Paneer cooked with chopped spinach, fenugreek seeds, ghee (Indian clarified butter).

Paneer cooked in an onion tomato sauce with pureed cashewnuts, fenugreek leaves, and spices.

Paneer cooked in a fresh tomato sauce with cream, Cashew nut paste and fenugreek leaves.

This dish composed of balls made of Indian cottage cheese and potatoes stuffed with dry fruit. It is cooked in rich, creamy cashew nut gravy with desiccated coconut and coconut milk.

Paneer cooked with sliced capsicum, onion and tomato. It is a semi dry dish. Most of the spices used are not completely grounded to maintain the unique flavour

Paneer cooked in a spicy mix of grounded coriander seeds, fennel seeds and chilli flakes with sliced capsicum, onion and tomato with touch of vinegar

Paneer cooked with green peas in a onion and tomato sauce with cashew nut paste and cream

Chicken broth cooked with shredded chicken and coriander and cream.

Yellow split lentils delicately flavoured with Indian herbs and spices finished with cream and fresh coriander leaves.

This platter contains a mix of Tandoori chicken leg with bones, chicken Tikka, Chicken Malai Tikka

Mix grill contains Chicken tikka, Malai tikka, Lamb kebab, Tandoori chicken leg

lack lentils cooked in a fresh tomato sauce with fenugreek leaves, cashew nut paste, and cream.

The main ingredient in it is chickpeas. Other ingredients include onion, tomato, coriander seeds, garlic, ginger, dried mango powder crushed pomegranate seeds and garam masala

Smoked aubergine peeled after char cooking in tandoor. It is cooked with chopped onion tomato, ginger, garlic and fennel seeds

It is a delicacy from the Punjab region of India. It is a very extra mild dish. Fenugreek leaves and sweet green peas are cooked in a creamy, cashew nut and coconut gravy with whole spices

It is a traditional Kerala dish. It is a delicately flavoured dish, which is not overpowered by spices. The crucial ingredient in it is fresh coconut milk and cashew nut paste which leads to a sweet flavour

It is a very popular north Indian dish. Green peas and mushrooms in a onion & tomato based gravy are made creamy by adding cashew nut paste. Spices used in it are cumin, coriander, turmeric, Garam masala and dried fenugreek leaves

A combination of Chana and Masoor dal (yellow & pink lentils) cooked then sizzled with chopped garlic and cumin and coriander seeds. This process of sizzling is known as ‘tadka’

Mix of cauliflower, Carrot, peas, Baby corn cooked with basmati rice and ghee (clarified butter). Biryani is a very aromatic dish flavoured with cloves, cinnamon, cardamom, bay leaves, mace, nutmeg, saffron, mint, brown onion, ginger and garlic.

It is the most popular Indian starter around the globe. You can find small shops around India selling Samos’s on the streets. It is a triangular pastry made of wheat flour with carom seeds. The filling is made of potatoes, peas, resins, cashew nuts . It is deep fried in sunflower oil. It is served with tamarind chutney and mint chutney.

The second most popular street snack made of a mix of vegetables including potatoes, onions, eggplant, cauliflower, etc. It is made of gram flour batter mixed with carom seeds and deep fried in oil. It is served with tamarind and mint chutney.

Onion slices dipped in a gram flour batter mixed with carom seeds, cumin seeds and masala mix. Deep fried in sunflower oil. It is served with tamarind and coriander chutney

Paper thin yellow lentil crepes roasted in Tandoor (clay oven)

Paneer (Indian cottage cheese) dipped in a gram flour batter, carom seeds, coriander powder and garam masala. It is Fried in sunflower oil. It is served with coriander and mint chutney

Paneer (Indian cottage cheese) cut into cubes marinated along with capsicum cubes and onion cubes.Marinated in a mix of mustard oil, yogurt, Kashmir chilli powder, turmeric, carom seeds and chat Masala and grilled in Tandoor

Paneer (Indian cottage cheese) cut into cubes marinated along with capsicum cubes. Marinated with cream and cheddar cheese, Flavoured with green cardamom