Tandoori Mela

Tandoori and Tikka dishes are not curries. They are marinated, skewered and cooked in a clay oven which is fired with charcoal. Naan, the leavened bread, is also cooked in the clay oven. Tandoori dishes are served with a green salad and a mint sauce. Their taste is deliciously sensational and defies description. To go with the meal, and for perfect satisfaction, try a vegetable or curry dish.

Basic curry

The basic curry is a sauce of medium consistency produced from a wide but balanced range of spices, giving a Standard flavour. (it is advisable to add a side dish with all curries).

Kurma

Most suitable for beginners. A delicious preparation of yoghurt, cream and spices produce a very mild but rich, creamy texture. A flavour palatable for every kind of constitution.

Malaya or Kashmir

A typical combination of Central Asian and Indian spices, Lychee and pineapple all prepared with rich spices. The compound mixture makes the dish suitable for one who prefers a medium to sweet taste.

Muglai

a delicate preparation of the cake, almond, cream and spices producing a mild but rich, creamy texture.

Du-Piaza

A maximum quantity of onion, seasoned and fresh, applied with dozens of spices to produce a taste that is medium. A very suitable dish for one who prefers a medium to sweet taste.

Bhuna

A thoroughly garnished dish with onion, garlic and tomato, chilli and a few select spices. Extensively treated to provide a dish of medium strength. A little condensed, but one of the most tasteful dishes.

Rogon

A special preparation with pimento, garlic and garnished with tomato. fairly hot, a little dry.

Madras

Another most popular dish of South India origin. A rich, fairly hot taste extensively prepared with garlic, chilli and tomato puree.

Vindaloo

A South Indian dish widely known for its fiery, fabulously rich hot taste. Black pepper, lemon, ginger and red chilli a few of the spice is added to qualifier this dish as most extravagantly hot. Only suitable for people with a strong constitution.

Ceylon

Coconut, black pepper and lemon, with spices (very hot).

Dansak

A beautiful combination spices with lentils, garlic, lemon and sugar, producing a hot, sweet and sour taste. Serve with a pillaw rice.

Pathia

In which is extensively used garlic, onion, tomato puree, red chilli, black pepper, sugar and lemon, a hot, sweet and sour taste. Serve with pillaw rice.

Spinach (Sagh)

Cooked with fresh spinach, garnished with garlic and fresh spices.

Mathe

A special leaf used to create a subtle flavour.

Birianies

Of central Asia region, these are rich, very aromatic, but mild dishes. They consist of special saffron rice treated together with meat, chicken, fish or vegetable in spiced ghee with almonds and sultanas. Serve with vegetable curry, suited to your taste. A comprehensive preparation of delicate character. Suits almost every kind of palate - specially recommended for beginners.