Guide to Indian Cuisine

1. Balti
2. Tikka Butter Masala
3. Masala
4. Korma
5. Madras
6. Pasanda
7. Jalfrazi
8. Methi

BALTI
Much has been written about Balti dishes. The fact is that Balti actually means ‘bucket’ and is served in a copper bucket. The origin is in the north region of the Indian sub-continent and Afghanistan, where they use karahi’ or woks with little handles for preparing food for centuries. The dish has a robust sauce, medium-spicy with tomatoes, peppers and onions for that truly authentic flavor. Available in Chicken Tikka, Mutton Tikka, Chicken Hinduhush, Mutton Hinduhush, Prawn, Paneer and Mix Vegetable.

TIKKA BUTTER MASALA
Tikka’ which originated in the northern region of India is a word used to describe what has been marinated in a special mixture of tandrooi red spices and yogurt and roasted slowly in the Indian clay oven called “‘Tandoor”. This tikka is then cooked in a delicate medium spicy masala sauce, which is rich in cream and butter. Available in Chicken, Mutton and Paneer. .

MASALA
“Masala” is actually the mixture of many dried spices and herbs in different combinations. Our masala dishes use these mixtures in the right proportion in a creamy tomatoes based sauce. The addition of a hard-boiled egg enhances the flavor of this spicy Indian curry. Available in Chicken and Mutton.

KORMA
The Korma was perfected in India by the Moguls. There are many types of Korma. Some spicy while other close to blandness. Our interpretation is the traditional milder variety called Shahi Korma. The addition of bits of cottage cheese in the sauce of almond, cashew nut, cream and butter makes this curry a very rich and sophisticated eating experience. Available in Chicken and Mutton.

MADRAS
In India, there is no such dish as Madras. Restaurants in the United Kingdom started putting very hot ‘Garam Masala’ from Madras (a big spicy growing area in India) in curries to make it really hot. Our Madras dishes are extremely spicy. We use fresh red-hot chili peppers to give this dish a hot tasty flavor. Available in Chicken, Mutton and Mix Vegetable.

PASANDA
Pasanda is another centuries old dish that was fit to serve to the Mogul emperors. Our Pasanda, the ‘Shahi Pasanda’ is a sandwich of diced meat between slices of cottage cheese, deep-fried and placed in a rich sauce of cashew nut, cream and butter. This dish is toped with colored coconut and almonds bits making it the most colorful of all curries. A very mild dish. Available in Chicken and Mutton.

JALFRAZI
The Jalfrazi dish originated from the Calcutta region of India. This is a medium-spiced stir-fried dish cooked with tomatoes, peppers and onions in a tomato based sauce. The Jalfrazi is a well-rounded dish and the most popular of Indian curies. Available in Chicken, Mutton and Seafood.

METHI
Methi or "Fengreek" leaves are widely used in the PUJAB region of the Indian sub-continent. These sun dried methi leaves give this dish an aromatic taste. Methi dishes are medium spicy dry tomato based curry.