Divan Khanah

Balti is a type of Kashmiri curry, originating centuries ago, in the area known as Baltistan, which we now know as North Pakistan. Balti cooking owes as much to China, where it resembles the spicy cooking of Szechuan & Tibet. Famous with Moghul Emperors for its aromatic spices of Kashmir, the taste is both simple in its cooking & yet complex in its flavour, balti cooking swiped Britain in the 90's as tandoori did some 20 years ago. Balti dishes became very popular amongst the curry connoisseurs of the Midlands from where the special mix of spices creates this special flavour. All dishes can be cooked with your choice of meat, vegetable OR prawn

All dishes can be cooked with your choice of meat, vegetable or prawns

The madras curry is a version of the very popular, fairly hot, curries of central & eastern Indian and originated from southern India it owes its right flavour to the high proportion of garam spices used which it a fiery, rich taste Fairly Hot

Vindaloo dishes whilst closely related to the madras, are influenced by early Portuguese settlers, cooked with a more generous amount of hot spices, tomatoes, ginger, garlic & black pepper Very Hot

Hot Dish

A preparation of mild curry spiced in which milk, cream & coconut powder is used to create the delicacy of its flavour & a creamy texture

Malayan dishes are prepared with extremely mild spices & are cooked with pineapple, banana & fresh cream to create this unique flavour

These mildly flavoured dishes are cooked in prepared with extremely mild spices with banana & fresh cream to create this unique flavour

Decorated with cream, yoghurt, mix nuts powder & cooked with couscous. A very mild curry

Mild curry dishes cream, yoghurt and mixed nuts,powder

Mild curry dish cooked with mild & tandoori spices

A combination of a special blend of spices fried together to provide dishes medium strength & a drier consistency to that of a curry Medium Dish

Rogan dishes are very gently spiced curries, cooked with fresh tomatoes & fried with garlic & coriander Medium

Medium Dish

The character of these dishes are derived from the use of a sweet & sour sauce, lemon juice, tomato & hot spices Sweet, Sour & Hot

A parsley dish of similar temperature to a madras which is sweet & sour is cooked with lentils & pineapple

Sri Lankan dishes are related to madras dishes but hot & sour, cooked with coconut powder Madras Hot

Strongly spiced, medium hot, cooked with lots of herbs Medium Dish

Medium Dish

These dishes are cooked in a traditional Indian karahi (souk) thus obtained a rich smooth flavour using fresh ginger, garlic capsicums, onions & tomatoes Medium & Hot

In a blend of exotic spices with ginger, garlic, green chilli, tomatoes, onions & green peppers Spicy Dish

This fairly hot, dry dish is cooked in butter, garlic, green chillies, herbs & spices, topped with green masala Madras Hot

Mild sweet dishes

Medium Dish

Medium Dish

Madras Hot

Cooked with onions, garlic, ginger, tomatoes, medium hot spices with special toppings of bean sprouts, green chilli, tomato, peppers & coriander

Cooked with onions, garlic, ginger, tomatoes, coriander, tandoori spices & fresh garden mint Medium Dish

Cooked very similar to Dupiaza dishes but with yoghurt & tandoori spices

Served with vegetable curry sauce

All our fresh vegetables are prepared with various Eastern herbs, spices & condiments

These light & freshly leavened fresh baked Indian breads, specially prepared in our clay oven

Served with fresh salad, peas & chips