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

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 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

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

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

Madras Hot

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

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

Served with vegetable curry sauce

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