Spices

Tikka is a dish of South Asia. It is traditionally baked on skewers with small pieces of chicken or lamb, boneless, cooked in a clay based oven called tandoor; after marinating in spices and yoghurts

Quarter of spring chicken is marinated in yogurt and skewered with Tandoori Massala and finally cooked in clay oven.

The Sheek Kebab consist of minced lamb marinated in lemon juice, mint, coriander, onion, garlic and green chilli. The meat is shaped into small sausages and then cooked in the tandoori.

These are small round patties of spicy minced lamb cooked in iron pan dressed with omelette. The meat is tenderoid and then mixed with lemon juice, garlic, herbs and spices and allowed to marinate

Prepared with fresh diced chicken in a secret recipe

Chicken or Prawn

Cooked like a chat with flavoured mango slices. Very exotic

Stir fried with a coating of chat massala, coriander, garlic, turmeric, chilli and lemon juice served with Puri Bread

Fine slice of onion are coated with a spicy batter containing cumin, coriander and fresh green chilli. These are then deep fried in oil on a low heat. The resulting Bhaji is crisp and golden brown on the outside, but soft in the centre.

A pastry filled with mildly spiced mince meat or vegetables. The samosa is deep fried, leaving the outside crispy and golden brown while the contents soften and become piping hot

Bengal spice's pakora is Chicken Tikka coated in a mildly spiced, turmeric color butter and then deep fried.

As the same suggests, these large prawns are split down the back and flattended out into a vague butterfly shape! The prawn is coated in a mildly spiced batter and then deep fried.

Chicken Tikka, Lamb Tikka, Sheek Kebab and Onion Bhaji

Chicken Tikka, Lamb Tikka, Sheek Kebab and Tandoori Chicken

Vegetable Samosa, Onion Bhaji and Vegetable Spring Rolls.