A hot dish, made world famous by the Chefs of Goa. It has a Portugese influence. It is cooked with vinegar, capsicum and whole spices. Peas Pulao is a real compliment to this dish.
A favourite with those who enjoy their curry hot. A South Indian dish with onions, ginger, garlic and spices. Vegetable Pulao is a real compliment with this dish.
A world famous Indian delicacy. Also known as butter chicken. Half cooked the tandoori way and finished the curry way, with crushed cashews, cream and spices.
Due to popular demand Little India has created its own unique recipe for Mango Chicken. Succulent chicken cooked in the tandoor and finished in our mouthwatering fragrant mango sauce.
Traditionally a mild dish cooked in a creamy sauce made of almond paste, cream and spices. Kashmiri Pulao is a real compliment with this dish.
This mouth watering dish is cooked with crushed tomatoes, onions, cream and fresh coriander. It has a thick gravy and goes really well with one of our tandoori breads.
The master chefs of the Royal Mughal kitchens boasted about perfecting this dish. Lean lamb cooked with roasted and crushed spices.
An internationally renowned dish. Boneless chicken cooked in a secret recipe of yoghurt, cream and spices.
Jhalfrezee was one of the supreme dishes created during the days of the Raj. “Jhal” is hot and “frezee” is stir fried. Cooked with red capsicum, coconut milk, tomatoes, spring onions and spices.
Diced lamb lightly sauteed with onions, garlic, ginger, coriander and tomatoes. Then cooked with spices, yoghurt and cream.
A popular East Indian fish dish. Cooked with ginger, garlic, onions, tomatoes and freshly ground spices.
Basmati rice cooked with chicken, lamb or prawns. Infused with fresh spices and garnished with fresh coriander. A delicious wholesome meal served with raita, mixed pickle and papadoms.
Cooked with mustard oil, ginger, garlic, onion seeds, fenugreek seeds and spices. Intense in Indian pickle flavours, normally served hot.
This Indo-Chinese influenced dish has become increasingly popular in the Punjab. Fresh chicken coated in cornflour and spices then fried. Cooked with capsicum, onion, spring onion and finished with soy sauce and our home made chilli chutney. As name described this dish is only served spicy.
Boneless spring chicken cooked with ginger, garlic, fresh coriander, capsicum, onions and spices.
A Bombay speciality. Cooked with coconut, capsicum, tomatoes, cream and an assortment of spices.
An abundance of spinach, cooked with tomatoes, ginger, garlic and spices
Diced lamb cooked with ginger, garlic, onions and spices