Mains - Non-Vegetarian
Meat cooked with curry leaves, coconut powder, coconut milk, tomatoes and fresh coriander.
Chunks of meat marinated in exotic herbs and cooked in the traditional way with a subtle coriander flavour.
A spicy, deep-fried dish from Sankhu, Nepal. The flavor of the dish can be attributed to red chillies.
Boneless pieces of meat cooked to perfection in tomatoes.
A very very hot curry prepared w vinegar and spices. This dish originates from Goa (only for the adventurous hot curry lovers).
A perfect harmony of pureed spinach blended w chicken, lamb or beef.
Delicacy of barbequed chicken cooked in a smooth buttered tomato sauce. A perfect harmony to suit your palette. If you prefer, you can have this dish with lamb or beef.
Meat cooked in a delicious cashew and almond gravy garnished w coriander and sliced almonds.
A very hot curry originating from the Maharastra state, the west coast of India.
Tender chunks of meat cooked with shredded tomatoes, capsicum, onions, dried herbs and spices.
Kadai is a Pakistani and North Indian dish noted for its spicy taste and usage of capsicum. It is said that only one utensil is enough to cook this dish and that is a kadai.
Tender chunks of meat cooked with mango, dried herbs and spices. If you prefer, you can have this dish with lamb or beef.
An Indo-Chinese delicacy that combines the stir-fry taste of China with Indian spices. You can have it as a starter or as a main dish. If you prefer, you can have this dish with lamb or beef.