Madhuban Tandoori

The celebrated thin deep-fried lentil crisp

A selection of mango chutney, onion salad, chilli and lime pickles

A cooling chutney based on lightly spiced yoghurt, with the choice of the above

Ice cool succulent melon, garnished with cherry

Served with prawns in vinaigrette

Chicken and potatoes are blended with spices, herbs, coconut and lemon in this traditional Indian soup from the court of the Nizam of Hyderabad

The creation of the Raj, here faithfully recreated with fresh vegetables, lentils, tomatoes and a dash of specially blended spices and herbs

Delicate mellow tastes in this subtly-spiced ground chicken, sausage-shaped rissole

Lamb ground with garlic, ginger, lentils, mint and spices, pan-fried rissole-style

King prawn, shaped like a butterfly, dipped in a spicy batter, then deep-fried

Spicy curried succulent king prawns, presented on deep-fried Indian bread

Spiced lentil-flour combined with onion slices, shaped into two huge balls deep-fried, fritter-style. Served with salad

Two triangular deep-fried pastry parcels, with either a curried meat or vegetable spicy stuffing

A vegetarian salad of garlicky chickpeas, potato, tomato and onion, tossed in a fragrant, spicy mint dressing

A salad of garlicky chicken tikka, tomato and onion, tossed in a fragrant, spicy mint dressing

From Mumbai a curried king prawn, garnished with chaat masala

Four field mushrooms stuffed with spicy minced lamb keema, bread-crumbed and deep-fried

King prawns stir-fried in a Bhoona sauce, flavoured with citrus fruits, served inside a fresh orange shell

King prawns briskly stir-fried in a light curry sauce, flavoured with pineapple chunks, served in half a pineapple shell

A whole trout marinated and baked in the charcoal oven. This is a really healthy option because the fish contains Omega 3 oil

Baby aubergine in a mild sauce, with melted cheese

With onion, tomato, green chilli, fresh herbs spices for those who like it Very hot

Chicken chunks fried with butter and cumin. Served with salad

Bengali version of the Spanish favourite. Spiced gam flour-battered squid rings, deep fried. Served with salad

Succulent half or quarter spring chicken, marinated, skewered and cooked in the tandoor

Chicken and lamb tikkas, a quarter chicken, and a shish kebab, served with Tandoori Kulcha (mashed vegetable-stuffed naan bread)

Cubes of chicken are marinated, then skewered with peppers, tomato and onion, and tandoori grilled

Marinated lamb tikka cubes, skewered with green pepper, tomato and onion, grilled in the tandoor

Chicken wings, chicken darjeeling, hussaini kebab, lamb chop, lamb tikka, served with salad and tamarind sauce

Dunk your Tikkas in a dipping-bowl of the nation's favourite sauce

Flat leavened bread, made from plain white flour dough. After the dough rises, it is rolled out and baked in the tandoor, whence it gains its tear-drop shape, and is served fresh and hot, soft and deliciously chewy

Not for the faint-hearted! It's stuffed with slivers of toasted garlic

Stuffed with spiced ground lamb kebab

Stuffed with Indian cheese

Stuffed with nuts and sultanas

Stuffed with mashed vegetables

Cubed lamb, simmered in a delicately creamy mild sauce with almonds and raisins

Your choice of ingredient stir-fried in an aromatic spicy, medium-heat, herby sauce, and served in a balti pan

Your choice of ingredient stir-fried in an aromatic spicy, medium-heat, herby sauce, and served in a balti pan

Chicken, lamb, prawns, vegetables and pineapple chunks all together in Balti Brum's favourite dish. Served with a plain naan

The bhoona is a cooking process which produces a dry, medium curry in a thick sauce

The nation's number one favourite curry!!! Chicken Tikka cubes, simmered in a 'tangy' red, creamy sauce

The nation's number one favourite curry!!! Lamb Tikka cubes, simmered in a 'tangy' red, creamy sauce

The nation's number one favourite curry!!! Duck Tikka cubes, simmered in a 'tangy' red, creamy sauce

From Lahore. Duck tikkas chopped in a slightly sweet and sour curry sauce enhanced with tamarind

From the highways of India - a 'roadside' lamb curry

'Do' means two, 'piaza' means onions. A chicken dish made sweet with double onions

A unique medium lamb curry, its subtlety coming from fresh green cardamom and coriander

Cubes of tandoori lamb or chicken, stir-fried, with squares of onion, red and green capsicum and fresh green chillies!

Also called Lal Maas, (Red Meat), this simple, delicious, quite dry, Madras-heat, Rajasthani dish is eaten by hunting parties around their camp-fires. Lamb or chicken is fried in ghee with simply red chilli and salt

Lean lamb and chickpeas, finely ground and shaped into balls, pan-fried in a spicy sauce

A fruity chicken curry enhanced with slices of banana, lychee quarters and pineapple chunks

Your choice of main ingredients, combined in a mild, nutty, golden, creamy sauce

Your choice of main ingredients, combined in a mild, nutty, golden, creamy sauce

Not all kormas are mild. This medium-hot dish in a deep red sauce is from the Kashmiri Maharajas. Lamb is cooked with tomato purée, paprika, red wine, beetroot, red peppers, aromatic spices and garam masala. If you want red-chilli-hot, just ask

A savoury Punjabi lamb curry with fenugreek leaves

A favourite Bombay dish, curried chicken topped with slices of hard-boiled egg

Naga, the world's hottest chilli is stir-fried with your choice of ingredient. Seriously hot!

Naga, the world's hottest chilli is stir-fried with your choice of ingredient. Seriously hot!

A savoury Punjabi meat or chicken dish with young spinach leaves also called Sag

Tandooried spring chicken smothered in a mild sauce, with freshly torn Moroccan mint leaf

Your choice of main ingredient pickled (achar) with lime, tomato and fresh herbs

Your choice of main ingredient pickled (achar) with lime, tomato and fresh herbs

Chicken Tikka slices in a secret sauce. Try it to believe it

A natural green marinade of herbs, garlic, ginger and yoghurt, produces an astonishingly fresh-tasting, green-coloured chicken tikka

Lodue's signature dish: the green tikkas (above) are presented in a thick sauce with spring onion, green pepper, coriander leaf and spices which evokes Lodue's' beautiful tea garden home

A Parsee lamb dish slow-cooked in an aromatic spicy stock, enhanced with pickled apricot, and garnished with sali (crisp potato matchsticks)

A Moghul speciality from Dhaka. Chicken on the bone for maximum flavour, cooked with capsicum, tomatoes, chilli, and garnished pawpaw

Lamb chops are marinated in garam masala, and cooked with potatoes, then garnished with aubergine and spring onion leaf

Chicken on the bone, curried south Indian style with coconut, red chillies, pepper, tamarind and onion

A unique combination ~ just taste it to believe it ~ the bounty of bhoona, the coconut of korma and the tang of tikka masala

A unique combination ~ just taste it to believe it ~ the bounty of bhoona, the coconut of korma and the tang of tikka masala

From the Nilgiris, the blue mountains of India. Boned chicken is stuffed with keema minced meat and simmered in a tasty red sauce

From the royal Nawaabs of Lucknow. The lamb shank (knuckle) is marinated, then oven-baked until it tender. Its own marinade forms its sauce. You just have to eat it with your fingers

As cooked for the Maharajas of Jaipur, the pink city. Chunks of lamb are marinated in grape juice and spiced yoghurt, baked to tender and garnished with hard-boiled egg and lime wedges

Chicken, egg and vegetables as enjoyed on Indian trains

Shaktora, a slightly sour, soft grapefruit-like vegetable gives a true taste of Bangladesh

Shaktora, a slightly sour, soft grapefruit-like vegetable gives a true taste of Bangladesh

From Sylhet, gram flour battered fillet is deep-fried and served in a sauce

A popular Bangladeshi fish, Hilsha is minced and moulded into balls, then cooked with carefully chosen spices, garnished with fresh coriander leaf

From south India. Your choice of ingredient in a delicate, coconut sauce made golden with turmeric and lightly spiced with mustard seeds and fresh curry leaves

From south India. Your choice of ingredient in a delicate, coconut sauce made golden with turmeric and lightly spiced with mustard seeds and fresh curry leaves

From south India. Your choice of ingredient in a delicate, coconut sauce made golden with turmeric and lightly spiced with mustard seeds and fresh curry leaves

A truly authentic Bangladeshi dish. Rup fish is marinated, then cooked in turmeric and masala sauce, to create a dry dish, garnished with chilli, lemon freshly made potato chips (jali)

Best Salmon pieces in the nation's favourite curry sauce

A Goan favourite, cooked in a spicy Madras-heat Balichao (prawn pickle) sauce with fresh chillies

A Goan favourite, cooked in a spicy Madras-heat Balichao (prawn pickle) sauce with fresh chillies

King prawns, in a light curry sauce in a scooped-out pineapple half, with or without cream

Bhoona is made with selected spices and coriander to create a dry, medium curry in a thick sauce

Bhoona is made with selected spices and coriander to create a dry, medium curry in a thick sauce

King prawns grilled on charcoal, then gently simmered in yoghurt-based curry sauce, decorated with a swirl of fresh cream

The dish of Kings and Queens. King prawns, are marinated in yoghurt and spices, then cooked in the clay oven finished in curry sauce, garnished with spring onions and fresh herbs

Creamed spinach, blended with prawn curry. A delicious marriage of colour, taste and texture

King prawns, pan-fried in a cumin-flavoured curry sauce

Potato and cauliflower curry

Vegetables and mango in a coconut and yoghurt sauce

Okra, also called 'ladies fingers'

Hot and spicy curried potato with onions and tomato

Aubergine (eggplant) curried with onions

Chickpea with onions and lemon

Peas with chunks of home-made Indian cheese

South Indian hot and spicy vegetable and lentil curry with exotic curry leaf

Savoury spinach and fenugreek

Mushroom curry

Bangladeshi mixed vegetable curry, cooked with fresh herbs

Vegetable rissole-balls in a creamy sauce

Five exotic vegetables in a tasty sauce. Bedar's favourite!

Spinach with chunks of home-made Indian cheese

A tasty, spicy dish, with an assortment of lentils, with the Tarka (crispy, fried onion and garlic) added as a garnish

Simple, plain boiled rice

Boiled rice, saffron-coloured, with the texture and flavour unique to Basmati

Traditional colourful rice, aromatically spiced, also called pilao

Basmati rice with fruit

Basmati rice with mushrooms

Basmati rice with vegetables

A flat disc of unleavened bread dry-cooked in the pan, served hot and fresh

A yummy flaky disk of unleavened wholemeal bread, pan-fried in butter ghee

Stuffed with mashed potato or vegetables

A dinky, deep-fried puffed disk of unleavened wholemeal bread

potato and cauliflower curry

chickpea curry

Cooked with dall, fenugreek leaves and lemon to make a savoury, sweet sour, hottish dish. Served with rice

Cooked with dall, fenugreek leaves and lemon to make a savoury, sweet sour, hottish dish. Served with rice

Prawns simmered in a hot, red sweet and sour curry sauce. Served with rice

is the savoury version

is the sweet version

The celebrated thin deep-fried lentil crisp

A selection of mango chutney, onion salad, chilli and lime pickles

A cooling chutney based on lightly spiced yoghurt, with the choice of the above

Ice cool succulent melon, garnished with cherry

Served with prawns in vinaigrette

Chicken and potatoes are blended with spices, herbs, coconut and lemon in this traditional Indian soup from the court of the Nizam of Hyderabad

The creation of the Raj, here faithfully recreated with fresh vegetables, lentils, tomatoes and a dash of specially blended spices and herbs

Delicate mellow tastes in this subtly-spiced ground chicken, sausage-shaped rissole

Lamb ground with garlic, ginger, lentils, mint and spices, pan-fried rissole-style

King prawn, shaped like a butterfly, dipped in a spicy batter, then deep-fried

Spicy curried succulent king prawns, presented on deep-fried Indian bread

Spiced lentil-flour combined with onion slices, shaped into two huge balls & deep-fried, fritter-style. Served with salad

Two triangular deep-fried pastry parcels, with either a curried meat or vegetable spicy stuffing

A vegetarian salad of garlicky chickpeas, potato, tomato and onion, tossed in a fragrant, spicy mint dressing

A salad of garlicky chicken tikka, tomato and onion, tossed in a fragrant, spicy mint dressing

From Mumbai a curried king prawn, garnished with chaat masala

Four field mushrooms stuffed with spicy minced lamb keema, bread-crumbed and deep-fried

King prawns stir-fried in a Bhoona sauce, flavoured with citrus fruits, served inside a fresh orange shell

King prawns briskly stir-fried in a light curry sauce, flavoured with pineapple chunks, served in half a pineapple shell

A whole trout marinated and baked in the charcoal oven. This is a really healthy option because the fish contains Omega 3 oil

Baby aubergine in a mild sauce, with melted cheese

With onion, tomato, green chilli, fresh herbs & spices for those who like it Very hot

Chicken chunks fried with butter and cumin. Served with salad

Bengali version of the Spanish favourite. Spiced gam flour-battered squid rings, deep fried. Served with salad

Succulent half or quarter spring chicken, marinated, skewered and cooked in the tandoor

Chicken and lamb tikkas, a quarter chicken, and a shish kebab, served with Tandoori Kulcha (mashed vegetable-stuffed naan bread)

Cubes of chicken are marinated, then skewered with peppers, tomato and onion, and tandoori grilled

Marinated lamb tikka cubes, skewered with green pepper, tomato and onion, grilled in the tandoor

Chicken wings, chicken darjeeling, hussaini kebab, lamb chop, lamb tikka, served with salad and tamarind sauce

Dunk your Tikkas in a dipping-bowl of the nation's favourite sauce

Flat leavened bread, made from plain white flour dough. After the dough rises, it is rolled out and baked in the tandoor, whence it gains its tear-drop shape, and is served fresh and hot, soft and deliciously chewy

Not for the faint-hearted! It's stuffed with slivers of toasted garlic

Stuffed with spiced ground lamb kebab

Stuffed with Indian cheese

Stuffed with nuts and sultanas

Stuffed with mashed vegetables

Cubed lamb, simmered in a delicately creamy mild sauce with almonds and raisins

Your choice of ingredient stir-fried in an aromatic spicy, medium-heat, herby sauce, and served in a balti pan

Your choice of ingredient stir-fried in an aromatic spicy, medium-heat, herby sauce, and served in a balti pan

Chicken, lamb, prawns, vegetables and pineapple chunks all together in Balti Brum's favourite dish. Served with a plain naan

The bhoona is a cooking process which produces a dry, medium curry in a thick sauce

The nation's number one favourite curry!!! Chicken Tikka cubes, simmered in a 'tangy' red, creamy sauce

The nation's number one favourite curry!!! Lamb Tikka cubes, simmered in a 'tangy' red, creamy sauce

The nation's number one favourite curry!!! Duck Tikka cubes, simmered in a 'tangy' red, creamy sauce

From Lahore. Duck tikkas chopped in a slightly sweet and sour curry sauce enhanced with tamarind

From the highways of India - a 'roadside' lamb curry

'Do' means two, 'piaza' means onions. A chicken dish made sweet with double onions

A unique medium lamb curry, its subtlety coming from fresh green cardamom and coriander

Cubes of tandoori lamb or chicken, stir-fried, with squares of onion, red and green capsicum and fresh green chillies!

Also called Lal Maas, (Red Meat), this simple, delicious, quite dry, Madras-heat, Rajasthani dish is eaten by hunting parties around their camp-fires. Lamb or chicken is fried in ghee with simply red chilli and salt

Lean lamb and chickpeas, finely ground and shaped into balls, pan-fried in a spicy sauce

A fruity chicken curry enhanced with slices of banana, lychee quarters and pineapple chunks

Your choice of main ingredients, combined in a mild, nutty, golden, creamy sauce

Your choice of main ingredients, combined in a mild, nutty, golden, creamy sauce

Not all kormas are mild. This medium-hot dish in a deep red sauce is from the Kashmiri Maharajas. Lamb is cooked with tomato purée, paprika, red wine, beetroot, red peppers, aromatic spices and garam masala. If you want red-chilli-hot, just ask

A savoury Punjabi lamb curry with fenugreek leaves

A favourite Bombay dish, curried chicken topped with slices of hard-boiled egg

Naga, the world's hottest chilli is stir-fried with your choice of ingredient. Seriously hot!

Naga, the world's hottest chilli is stir-fried with your choice of ingredient. Seriously hot!

A savoury Punjabi meat or chicken dish with young spinach leaves also called Sag

Tandooried spring chicken smothered in a mild sauce, with freshly torn Moroccan mint leaf

Your choice of main ingredient pickled (achar) with lime, tomato and fresh herbs

Your choice of main ingredient pickled (achar) with lime, tomato and fresh herbs

Chicken Tikka slices in a secret sauce. Try it to believe it

A natural green marinade of herbs, garlic, ginger and yoghurt, produces an astonishingly fresh-tasting, green-coloured chicken tikka

Lodue's signature dish: the green tikkas (above) are presented in a thick sauce with spring onion, green pepper, coriander leaf and spices which evokes Lodue's' beautiful tea garden home

A Parsee lamb dish slow-cooked in an aromatic spicy stock, enhanced with pickled apricot, and garnished with sali (crisp potato matchsticks)

A Moghul speciality from Dhaka. Chicken on the bone for maximum flavour, cooked with capsicum, tomatoes, chilli, and garnished pawpaw

Lamb chops are marinated in garam masala, and cooked with potatoes, then garnished with aubergine and spring onion leaf

Chicken on the bone, curried south Indian style with coconut, red chillies, pepper, tamarind and onion

A unique combination ~ just taste it to believe it ~ the bounty of bhoona, the coconut of korma and the tang of tikka masala

A unique combination ~ just taste it to believe it ~ the bounty of bhoona, the coconut of korma and the tang of tikka masala

From the Nilgiris, the blue mountains of India. Boned chicken is stuffed with keema minced meat and simmered in a tasty red sauce

From the royal Nawaabs of Lucknow. The lamb shank (knuckle) is marinated, then oven-baked until it tender. Its own marinade forms its sauce. You just have to eat it with your fingers

As cooked for the Maharajas of Jaipur, the pink city. Chunks of lamb are marinated in grape juice and spiced yoghurt, baked to tender and garnished with hard-boiled egg and lime wedges

Chicken, egg and vegetables as enjoyed on Indian trains

Shaktora, a slightly sour, soft grapefruit-like vegetable gives a true taste of Bangladesh

Shaktora, a slightly sour, soft grapefruit-like vegetable gives a true taste of Bangladesh

From Sylhet, gram flour battered fillet is deep-fried and served in a sauce

A popular Bangladeshi fish, Hilsha is minced and moulded into balls, then cooked with carefully chosen spices, garnished with fresh coriander leaf

From south India. Your choice of ingredient in a delicate, coconut sauce made golden with turmeric and lightly spiced with mustard seeds and fresh curry leaves

From south India. Your choice of ingredient in a delicate, coconut sauce made golden with turmeric and lightly spiced with mustard seeds and fresh curry leaves

From south India. Your choice of ingredient in a delicate, coconut sauce made golden with turmeric and lightly spiced with mustard seeds and fresh curry leaves

A truly authentic Bangladeshi dish. Rup fish is marinated, then cooked in turmeric and masala sauce, to create a dry dish, garnished with chilli, lemon & freshly made potato chips (jali)

Best Salmon pieces in the nation's favourite curry sauce

A Goan favourite, cooked in a spicy Madras-heat Balichao (prawn pickle) sauce with fresh chillies

A Goan favourite, cooked in a spicy Madras-heat Balichao (prawn pickle) sauce with fresh chillies

King prawns, in a light curry sauce in a scooped-out pineapple half, with or without cream

Bhoona is made with selected spices and coriander to create a dry, medium curry in a thick sauce

Bhoona is made with selected spices and coriander to create a dry, medium curry in a thick sauce

King prawns grilled on charcoal, then gently simmered in yoghurt-based curry sauce, decorated with a swirl of fresh cream

The dish of Kings and Queens. King prawns, are marinated in yoghurt and spices, then cooked in the clay oven finished in curry sauce, garnished with spring onions and fresh herbs

Creamed spinach, blended with prawn curry. A delicious marriage of colour, taste and texture

King prawns, pan-fried in a cumin-flavoured curry sauce

Potato and cauliflower curry

Vegetables and mango in a coconut and yoghurt sauce

Okra, also called 'ladies fingers'

Hot and spicy curried potato with onions and tomato

Aubergine (eggplant) curried with onions

Chickpea with onions and lemon

Peas with chunks of home-made Indian cheese

South Indian hot and spicy vegetable and lentil curry with exotic curry leaf

Savoury spinach and fenugreek

Mushroom curry

Bangladeshi mixed vegetable curry, cooked with fresh herbs

Vegetable rissole-balls in a creamy sauce

Five exotic vegetables in a tasty sauce. Bedar's favourite!

Spinach with chunks of home-made Indian cheese

A tasty, spicy dish, with an assortment of lentils, with the Tarka (crispy, fried onion and garlic) added as a garnish

Simple, plain boiled rice

Boiled rice, saffron-coloured, with the texture and flavour unique to Basmati

Traditional colourful rice, aromatically spiced, also called pilao

Basmati rice with fruit

Basmati rice with mushrooms

Basmati rice with vegetables

A flat disc of unleavened bread dry-cooked in the pan, served hot and fresh

A yummy flaky disk of unleavened wholemeal bread, pan-fried in butter ghee

Stuffed with mashed potato or vegetables

A dinky, deep-fried puffed disk of unleavened wholemeal bread

potato and cauliflower curry

chickpea curry

Cooked with dall, fenugreek leaves and lemon to make a savoury, sweet & sour, hottish dish. Served with rice

Cooked with dall, fenugreek leaves and lemon to make a savoury, sweet & sour, hottish dish. Served with rice

Prawns simmered in a hot, red sweet and sour curry sauce. Served with rice

is the savoury version

is the sweet version