Chicken on the bone Marinade in mustard oil and yoghurt with selected various Kashmir herbs Barbecued on a slow Heat in a clay oven, processed to succulent perfections. Served with fresh salad & mint sauce.
Dansak is a popular Indian dish, especially popular among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine, consists of lentils spices cumin seeds ginger and garlic hint of lime giving a sweet and sour medium in strength.
Karahi is a cooking method and refers to the pot used to make this dish. , ensuring even cooking and greater depth of flavour. This recipe carefully blends with onions, peppers and spices for a subtle yet tasty dish.
Wow a truly unique blend of assam hottest chillie called nagaa, with just a hint of spice to produce the mast hot curry in authentic ideas of flavours. Very hot but if you like vindaloo you will love this.
The key to this recipe is in the caramalised onions that are pureed along with curd forming the base of this dish using the dry fenugreek leafs which are a distinctive fragrance and to medium spiced curried flavour.
Is the quintessential Goan curry. It is a rich delicious blend of spices and roast coconut, aniseed, javentri, fenu-greek seed and chillies. Although the origins of this recipe are Portuguese in nature, the dish is completely Goan in taste and flavours.
A complex dish, prime chicken breast marinade in garlic and ginger stuffed with chicken mince which herbed with seeds and dry herbs and grilled, covered with a rich creamy garlic sauce. If you like masala you love this.