Masala

chicken broth with coriander and served with shreds of chicken

traditional Indian lentil soup

triangular pastry stuffed with spicy potatoes, peas and dry fruits

sliced Onions dipped in chick pea batter and deep fried

paper-thin lentil crepes roasted in a tandoor oven

paper-thin lentil crepes roasted in a tandoor oven

Paneer, Indian cottage cheese, soaked in batter of chick peas with yoghurt, ground coriander and a spicy mixture of garam masala

Paneer, Indian cottage cheese, chopped and marinated along with pieces of peppers and onions. Marinated in a mixture of mustard oil, yoghurt, cashmere chilli powder, turmeric and jelly with mashed grapefruit. Grilled in tandoor - a traditional clay oven

Panner, Indian cottage cheese, sliced on cubes and marinated along with pieces of pepper. Marinated in with cardamon-flavored cream with cheddar

chicken legs loaded with yogurt marinade, fresh ginger and garlic paste. Spiced with ground coriander, garam masala, Roman cumin and nutmeg. Served with coriander and tamarind chutney sauce tikka masala

marinated chicken breast marinated in yogurt, ginger and garlic paste and the paste of cashew nuts. Spiced with ground cardamom and nutmeg. Served with sprinkled cheddar, tamarind top and coriander-mint chutney

pieces of chicken breast marinated in yoghurt with fresh ginger and garlic paste, spiced with ground coriander, garam masala, Roman cumin and muscat flower. Served with coriander and tamarind chutney

chicken marinated overnight in a extra mild mix of cashew nut paste, cream, green cardamon powder and mace powder, cooken in Tandoor. It is served in a very extra mild and sweet sauce made of pureed cashew nuts, melon seeds, desiccated coconut and coconut milk. It is garnished with cashew nuts and cream

boneless lamb shank pieces cooked with exotic Indian spices - mace, nutmeg, bay leaves. It is served in a very extra mild and sweet sauce made of pureed cashew nuts, desiccated coconut and coconut milk. It is garnished with cashew nuts and cream

shelled prawns cooked in a very extra mild creamy cashew nut sauce with coconut milk and desiccated coconut

chicken is marinated overnight in spice mix of coriander powder, cumin powder, dried fenugreek leaves mace and green cardamon powder and cooked in Tandoor, served in extra mild fresh tomato sauce with cashew nut paste, honey and cream. It is garnished with coriander leaves and ginger julienne

chicken marinated in a mic of corianer, cumim, garam masala, mace and fenugreek leaves, cooked in a clay oven, served in a medium spicy sauce made of onion, tomato, cashew nuts, cream and crushed fenugreek leaves

Paneer cooked in an onion tomato sauce with pureed cashew nuts, fenugreek leaves and spices

bone less chicken breast pieces stir fried in a colorful sauces of bell pepper, onion and tomato, spiced with slit chilly having a slight hint of sweet and sour taste

paneer cooked in a spicy mix of grounded coriander seeds, fennel seeds and chilli flakes with sliced capsicum, onion and tomato with touch of vinegar

boneless chicken breast pieces cooked in semi - dry sauce made from chopped onions, tomatoes and cubes of bell peppers. It is cooked with special kadai spices - coriander seeds, cumim seeds, red chilli flakes

boneless chicken breast pieces cooked with chopped spinach leaves, ginger, garlic, cumim and crumbled. roasted fenugreek leaves. It is finished with an Indian specialty : desi ghe (purified butter)

Paneer cooked with chopped spinach, fenugreek seeds, ghee (Indian clarified butter)

popular spicy dish from western India. It has a great combination of spicy sweet and tangy flavour. The sweetnesscomes from caramelised onions and sugar, sourness comes from vinegar and spicy taste comes from red chilli flakes

popular spicy dish from western India. Pieces of boneless lamb shank cooked with a great combination of spicy sweet and tangy flavour. The sweetnesscomes from caramelised onions and sugar , sourness comes from vinegar and spicy taste comes from red chilli flakes

tiger prawns vindaloowith tails cooked in a very spicy onion and tomato sauce. It has a great combination of spicy sweet and tangy flavour. The sweetness comes from caramelised onions and sugar, sourness comes from vinegar and spicy taste comes from red chilli flakes

boneless chicken breast pieces cooked in a onion and tomato sauce tampered with asafoetida, curry leaves and mustard seeds. Its savoury flavour is a result of the use of tomatoes. Its slightly sour taste comes from tamarind or vinegar. Spices used are dry chillies, coriander seeds, cumim and cinnamon, all previosly roasted. It is a hot and spicy sauce

boneless lamb shank pieces cooked in a spicy onion and tomato sauce with vinegar and tamarind. Tempered with mustard seeds, curry leaves and chilli flakes

chicken breast cooked with basmati rice and ghee (clarified butter) . Biryani is a very aromatic dish flavoured with cloves, cinnamon, cardamon, bay leaves, mace, nutmeg, saffron, mint, brown onion, ginger and garlic

boneless lamb pieces cooked with basmati rice and ghee (clarified butter). Biryani is a very aromatic dish flavoured with cloves , cinnamon , cardamon, bay leaves, mace, mint, nutmegg, saffron, brown onion, ginger and garlic

prawns cooked with basmati rice and ghee (clarified butter). Biryani is a very aromatic dish flavoured with cloves, cinnamon, cardamom, bay leaves, mace, nutmeg, saffron, mint, brown onion, ginger and garlic

the name, chettinad, is derived from a region of the same name in south India . In this sauce is very different ingreditions such as poppy seeds, fennel seeds, coriander seeds, star anise, coconut, tamarind, curry leaves and cinnamon, giving the curry a very special aroma

it is a specialty from the Hyderabad royal families. Chicken breast pieces are marinated overnight in a cashew nut paste, yogurt, green cardamom, mace and nutmeg and then roasted in tandoor. It is cooked in a gravy made from coriander leaves, mint leaves, onion, tomato, cashew nut, cream and fresh coconut paste

it is an exclusive lamb dish from the Kashmir region. It is very famous because of the use of very exclusive and exotic spices like mace, nutmeg, fennel and asafetida

dish composed of balls made of Indian cottage cheese and potatoes stuffed with dry fruit. It is cooked in rich , creamy cashew nut gravy with desiccated coconut and coconut milk

combination of chana and masor dal (yellow and pink lentils )cooked then sizzled with chopped garlic and cumim and coriander seeds. This process of sizzling is known as "tadka"

smoked aubergine peeled after char cooking in tandoor. It is cooked with chopped onion, tomatoes, ginger, garlic and fennel seeds

delicacy from the Punjab region of India. It is a very extra mild dish. Fenugreek leaves and sweet green peas are cooked in a creamy, cashew nut and coconut gravy with whole spices

traditional Kerala dish. It is a delicately flavoured dish, which is not overpowered by spices. The crucial ingredient in it is fresh coconut milk and cashew nut paste which leads to a sweet flavour

it is a very popular north Indian dish. Green peas and mushrooms in a onion & tomato based gravy are made creamy by adding cashew nut paste. Spices used in it are cumin, coriander, turmeric, garam masala and dried fenugreek leaves

it is a popular Punjabi dish. The main ingredient in it is chickpeas. Other ingredients include onion, tomato, coriander seeds, garlic, ginger, dried mango powder, crushed pomegranate seeds and garam masala

grilled chicken, sun dried tomatoes salad with honey mustard dressing

plain boiled basmati rice

basmati rice fried with ghee (clarified butter), tumeric, cumin, green peas and cream

fried rice with cumin seeds and cream

Indian wheat bread baked in a tandoor oven

wheat bread with many layers

wWheat flour bread cooked in Tandoori

Indian cottage cheese stuffed in the bread and cooked in a pan with oil

wheat flour bread cooked with chopped garlic and cheese on top

traditional Indian bread backed in tandoor

traditional Indian bread backed in tandoor

yoghurt mixed with cucumber and roasted cumin seeds, this goes very well with Indian roasted meat and curries

tamarind pulp cooked with fennel seeds, salt and dry ginger. Its sweet in taste

a thick sauce made from unripe mango with fennel seeds, sugar and ginger

mix of raw mango, pickle and green chillies, carrot cooked in mustard oil with fennel seeds, fenugreek seeds, cumim seeds and coriander seeds

Paneer balls, deep fried and dipped in sugar syrup with green cardamom and saffron. Served hot

rice cooked with milk, sugar, green cardamom, raisins and cashew nut flakes. Served cold

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