Masala Twist

Nibbly bits of two poppadoms complemented by aromatic spiced onions, mouth watering mango chutney & mint sauce to tantalise your taste buds.

Duck marinated with homemade pickle and cooked to perfection.

Marinated chicken barbecued to a juicy perfection in the clay oven.

Lamb chops marinated over night in yoghurt and spices: ginger, garlic, cardamom then cooked slowly in the clay oven (melt in your mouth).

Diced chicken fillets marinated in a piquant sweet n' sour sauce, lightly fried until golden.

Mouth watering mushrooms cooked with a hint of garlic and aromatic herbs.

Chicken drumsticks coated in a sweet and tangy sauce.

Marinated king prawns cooked in the clay oven.

Indian pastry stuffed with an exotic fusion of spiced vegetables served with tangy homemade sauce.

Combination of Haggis Pakora, Vegetable Pakora, Chicken Pakora, Chicken Chaat, Onion Bhaji, Samosa & Garlic Mushrooms.

Pieces of chicken marinated in homemade yoghurt, spices and barbecued in the clay oven.

Tender pieces of lamb marinated in yoghurt flavoured with Indian spices and cooked in the clay oven.

Chicken on the bone marinated with traditional spices cooked in a clay oven.

King Prawns marinated in homemade yoghurt, fresh lemon juice and spices and barbecued in the clay oven.

Skewered chicken, onions, capsicums and tomatoes barbecued until bursting with flavour.

Tandoori chicken, seekh kebab, lamb tikka, chicken tikka and king prawn.

Indian cottage cheese simmered in a rich Bhoona style sauce with onions and peppers.

Red lentils tempered with garlic, ginger and onion.

Baby potatoes sautéed in our chef's piquant tomato gravy.

Chickpeas simmered in a fusion of aromatic Punjabi spices.

Chunks of potato cooked with spinach.

A delicious hot mixed vegetable curry with selected spices and spinach.

Mushrooms and fresh garden peas cooked in a creamy sauce.

Indian cottage cheese cooked in a creamy Makhani sauce.

Spinach cooked with Indian cottage cheese.

Marinated chicken sautéed in a flavoursome fusion of ginger, garlic, peppers and onions.

Barbecued chicken sautéed in an exquisitely creamy sauce with a twist of sweet n sour.

Chicken simmered in a rich garlic tarka with lashings of wicked green chillies.

Lamb simmered until tender in a fusion of tomatoes, paprika and a host of spices.

Chicken or lamb cooked in a traditionally very hot and spicy curry with extra chillies.

Lamb, spinach puree and wicked green chillies simmered in a rich ginger and garlic tarka with a flourish of fresh cream.

Tender lamb simmered in a slightly spicy sauce infused with ginger, garlic, green chillies, peppers and finished with a flourish of coconut cream.

Pan fried chicken swathed in a sumptuous creamy sauce.

Chicken or lamb simmered karahi style in a rich garam masala with an abundance of onions and chopped capsicums.

Chicken cooked with chunks of onions, tomatoes and peppers tempered with mustard seeds.

The original classic available in chicken or lamb.

Chicken or lamb cooked in a rich and flavoursome condensed sauce with plenty of ginger, garlic and tomatoes.

Tender venison cooked with aromatic spices in chef's special sauce.

Chicken pieces cooked with garlic, ginger, tomato and a variety of different masalas to give that authentic taste.

Tender rabbit cooked with a host of chef's exotic special spices.

Melt in the mouth monkfish cooked traditional Goan style and tempered with mustard seeds, curry leaves and fresh coconut.

Tandoori chicken breast, gently poached in a buttery tomato sauce flavoured with fenugreek.

King prawns cooked in a traditional Goan style, tempered with mustard seeds, curry leaves and fresh coconuts.

Lamb simmered until tender in an aromatic blend of spinach and mustard leaves.

Scottish delight with an Indian twist.

Soft and tender lamb cooked in a traditional home style sauce.

Breast of chicken, simmered in a mild, creamy pasanda sauce.

A potent fusion of delicately spiced juliennes of chicken, onions and peppers.

Chicken curry cooked the Punjabi way.

A traditional dish from Hyderabad of chicken or lamb simmered in basmati rice with a host of aromatic spices, cardamom, saffron, fenugreek and garnished with coriander.