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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

Sliced vegetables (potatoes, onions, eggplant and cauliflower), dipped in chickpea flour batter, seasoned with ajvan and fried in sunflower oil.

Two samosas, two slices of bhaji and four pieces of pakora.

Mix of tandoori chicken legs, tikka chicken pieces and malai tikka.

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

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

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

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

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

Minced lamb mixed with fried onions, mint, coriander, ginger and spices.

Pieces of lamb marinated in an exotic mixture of spices - black and green cardamom, nutmeg flower and nutmeg, roasted on ghee with spinach and dried fenugreek.

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

Unpeeled prawns cooked in fresh tomato sauce, cashew nut paste and fenugreek leaves.

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

Unpeeled prawns cooked in a spicy onion-tomato vindaloo sauce, in which a pleasantly hot, sweet taste is combined with a slightly pungent taste.

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

Black tiger prawns marinated in a marinade of yogurt, mustard oil with ajvan and other Indian spices.

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

Overnight marinated chicken with ginger, garlic and garam masala, roasted in a tandoor. It is also cooked on an onion-tomato base with a cashew nut paste and a specific Indian herb fenugreek herb.

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

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

Overnight pieces of chicken breast in a marinade of cashew nut paste, yogurt, cardamom, nutmeg and nutmeg, roasted in a tandoor.

Grilled chicken pieces tikka and malai tikka, chicken thighs tandoori and lamb kebab.

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

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

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

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)

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

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

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

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

Paneer prepared on ghee with chopped spinach and fenugreek seeds.

Black lentils cooked in a sauce of fresh tomatoes, fenugreek leaves, cashew nut paste and cream.

The main ingredient of chana masala is chickpeas prepared with onion, tomatoes, coriander seeds, garlic, mango powder, crushed pomegranate seeds and garam masala.

Eggplant baked in a peel in a tandoor, then finely chopped and cooked with onion, tomatoes and ginger, garlic and fennel seeds.

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

Fenugreek leaves and sweet green peas, cooked in a creamy cashew sauce and coconut base with uncrushed spices.

It is a very mildly spicy dish, based on fresh coconut milk and cashew nut paste, which makes it pleasantly sweet.

Mushrooms with peas fried on an onion-tomato base, softened with cashew nut paste, spiced with cumin, coriander, turmeric, garam masala and dried fenugreek leaves.

Paneer cooked in onion-tomato sauce with mixed cashew nuts, fenugreek leaves and spices.

Yellow and pink lentils roasted on garlic with cumin and coriander seeds.

Cauliflower, carrots, peas and baby corn cooked on ghee with basmati rice.

Paneer cooked in fresh tomato sauce with cream, cashew nut paste and fenugreek leaves.

Paneer cooked with sliced peppers, onions and tomatoes.

Cooked paneer more spicy with ground coriander, fennel seeds and chilli with slices of pepper, onion and tomato, dripped with wine vinegar.

Paneer cooked with peas in onion-tomato sauce with cashew nut paste and cream.

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

Wheat flour bread stuffed with tomatoes, coriander and peas and cooked with oil in pan called tava

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

traditional Indian bread backed in tandoor

traditional Indian bread backed in tandoor

A combination of three popular chutneys - mango, mint and tamarind.

Yogurt base sauce with fresh mint leaves.

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

Indian traditional homemade ice cream prepared in three flavors - mango, coconut, fig.

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