A dish well known in the valley of Indus. Made with cubes of onion, green pepper, tomatoes & coriander. Medium spiced, thick sauce
Highly recommended by the chef. These are spice dishes individually prepared with fresh ingredients & thoroughly blended mixtures of authentic spices. Balti are cooked in a balti pan, a fascinating utensil which locks in the aromatic flavour. Served with nan bread
Consists of basmati rice, fried, mixed with spices and herbs, garnished with sultans & almonds and served with a vegetable curry
7th century dish founded by the people of Bengal. Cooked with sliced onion, tomatoes, pepper, green chillies & fresh coriander. Fairly hot in thick sauce.
Vegetable Side Dishes
All these dishes are cooked in a low cholesterol vegetable oil and with finely chopped green pepper, with medium spice, without gravy