Chef’s secret recipe of chickpea battered ling fish fillet and then deep fried.
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Succulent goat with bone or lamb cooked with bell peppers, onion, most exotic spices, crushed garlic and served on a hot sizzler plate.
Minced lamb infused with special selection of herbs and spices, skewered and cooked in tandoor.
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.
MON to WED – 10:30am to 10pmThursday – 10:30am to 10:30pmFri & Sat – 10:30am to 11pmSunday – 10:30am to 10:30
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