Mains from the Hob
Infamous masala sauce made from coconut, almond, garlic, ginger, turmeric, garam masala, coriander and cumin mixed with yogurt and cream to give smooth velvety texture.
Cooked in a creamy mild sauce combining almond and coconut.
Cooked with garlic, pureed tomato, yogurt, cream blended with peanut and almond.
Cooked with green chillies, peppers, roasted onion and lime juice finished with fresh coriander.
A distinctive combination of ground spices, tomatoes and onions
Tomato based sauce, with roasted ground spices, garlic and ginger
Makhani Masala is the very aromatic butter-based tomato and cream sauce, seasoned with spices and herbs. Finished with yoghurt and lime juice
Flavoured with garlic, ginger and cloves, bay leaves, cardamom, and cinnamon. Garnished with pan fried tomato and caramelised onions
Prepared in a reduced tomato and green-chilli base, a karahi is a popular late-night meal in Pakistani cuisine, usually consumed with naan.
This is one of most delicious north Indian traditional dish. It is an amazing combination of meat or seafood and spinach. When the meat/seafood is combined with spinach and cooked together with onion, garlic and tomatoes it makes a great tasting main meal
Balti is a thin, pressed-steel wok called a ‘Balti Bowl’. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day. Balti sauce is based on garlic and onions, with turmeric and garam masala, among other spices