Triangular pastries, filled with mildly-spiced crushed lamb.

Spicy cubed chicken flavoured with South indian spices and curry leaves (E,G)

Crispy king prawn with shell in our special fiery tapas sauce (C,E,D)

South Indian style crunchy chicken chunks tossed in a spicy chilli sauce (E,G)

Succulent mutton chops marinated in raw papaya and yoghurt and selected homemade spices cooked in a tandoor (D)

Sauteed with onions, peppers, mild spices and herbs served on a puri bread (C,G)

(Chicken/Lamb/Sheek Kebab)

Locally sourced minced lamb marinated with herbs and spices cooked in a tandoor (D,E)

Tandoori grilled salmon smoked in medley of spiced with black pepper & carom seeds (D,F)

A quarter of spring chicken with traditional herbs and cooked in the tandoor
 

Cubed marinated in yoghurt, herbs and spices, grilled in a tandoori oven

(Chef's own style) Chicken cooked in a chat masala sauce with fresh herbs

Prawn stir fried with fresh herbs & light spice, served on a crisp Indian bread
 

Large king prawns, split down the back and flattened into butterfly shapes; coated in mildly-spiced

Onion strands mixed with dry herbs, egg and chickpea flour, then deep fried until crisp (G)

Triangular pastries, filled with mildly-spiced crushed vegetables