Prawns pan-fried in chilli and finished with authentic sauces and herbs.
Tender fish marinated in rich creamy cashew paste, cooked to perfection to give velvety soft texture that just melts in mouth with every bite.
Minced lamb infused with special selection of herbs and spices, skewered and cooked in tandoor.
Succulent lamb cutlets/pieces marinated overnight with ginger and Indian spices, cooked in tandoor.
Succulent goat with bone or lamb cooked with bell peppers, onion, most exotic spices, crushed garlic and served on a hot sizzler plate.
Chef’s secret recipe of chickpea battered ling fish fillet and then deep fried.