A specialty of Tamil Nadu. Chicken on the bone is cooked w red chili, garlic, aniseed, cumin seeds, black pepper, cloves cinnamon, turmeric, tomato, onion, and coconut.
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.
Egg noodles sauteed w chicken, capsicum, vinegar, soya sauce, and pepper.
Tender strips of tandoori chicken or lamb tossed w lettuce, tomatoes, cucumber, and red onions. Dressed w lemon juice, chaat masala, and chopped coriander. Served w mint chutney.
Cooked w mustard oil, ginger, garlic, onion seeds, fenugreek seeds, and spices. Intense in Indian pickle flavours, normally served hot.
A Bombay specialty. Cooked w coconut, capsicum, tomatoes, cream, and an assortment of spices.
A popular East Indian fish dish. Cooked w ginger, garlic, onions, tomatoes, and freshly ground spices.
Jhalfrezee was one of the supreme dishes created during the days of the Raj. “Jhal” is hot and “frezee” is stir fried. Cooked w red capsicum, coconut milk, tomatoes, spring onions, and spices.
An internationally renowned dish. Boneless meat cooked in a secret recipe of yoghurt, cream, and spices.
Roasted chicken cooked on the bone w a cashew sauce and onion, tomato, and ground spices. This dish is enjoyed w basmati rice and tandoori naan.
Traditionally a mild dish cooked in a creamy sauce made of almond paste, cream, and spices. Kashmiri Pulao is a real compliment to this dish.
A favourite with those who enjoy their curry hot. A South Indian dish w onions, ginger, garlic, and spices. Vegetable Pulao is a real compliment to this dish.
Diced lamb cooked w ginger, garlic, onions, and spices.
A hot dish, made world-famous by the Chefs of Goa. It has a Portuguese influence. It is cooked w vinegar, capsicum, and whole spices. Peas Pulao is a real compliment to 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.
This mouth-watering dish is cooked w 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 w roasted and crushed spices.
Boneless spring chicken cooked w ginger, garlic, fresh coriander, capsicum, onions, and spices.
An abundance of spinach, cooked w tomatoes, ginger, garlic, and spices.
Basmati rice cooked w chicken, lamb or prawns. Infused w fresh spices and garnished w fresh coriander. A delicious wholesome meal served w raita, mixed pickle, and poppadoms.
This dish is one of our favourite red meat delicacies cooked on the bone w crushed whole coriander seeds, bay leaves, cinnamon, chopped onion, garlic, ginger, tomatoes. Finished w a little yoghurt, garam masala, and red chilli.