Jaipuri

Being of persian origin, this dish has piquant richness from its blend of unique mixture of garlic, lemon and lentils 

A kashmiri aromatic dish cooked with tomatoes, ginger, garlic, coriander, and a touch of cream
 

Classic sauce of medium consistency, elaborated from a wide but balanced range of spices, tomatoes and red onions

Elaborated with brown onions, chives and spring onions in curry sauce
 

A bittersweet parsi dish prepared with mango and coconut

A preparation of mild spices consisting of fresh cream, butter, almonds and grated coconut
 

A traditional punjabi sauce cooked with fresh spinach, ginger and garlic

Garlic and onions, with tumeric and garam masala among other spices, cooked in wok

Involves bell peppers, ginger, garlic, cumin, coriander & spices to produce a highly flavoured thick sauce

Thick curry sauce of albumen of egg and coconut

This curry is turned brown with chopped tomato, onion, coriander, ginger and garlic

A combination of spices, onions & dense capsicum sauce

Mild or medium dish cooked with combination of mild spices, cream, coconut, poppy seeds and almonds

Fairly hot sauce, red in colour and with heavy use of chilli powder
 

Customer favourite curry which combines tomato, cream, coconut and a series of different spices