Rice with Chicken/ Tandoori Chicken/Scampi/ Lamb flavoured with spices and served with sauce made by chef.

Chicken marinated in yogurt with ginger and spices, grilled in the tandoor before cooked with fresh cream and almond powder

Flavoured in the tandoor. fried in the butter with mild spices.

Very hot or hot preparation from portuguese India.

A traditional dish of the mughal kings with sweetness of grated cocnut.cashew nut and raisin.

Palak Chicken made with boneless chicken and fresh spinach, flavoured with ginger. garlic, braised in tomato puree and coated with different indian spices.

Chicken Breast stewed in its own gravy, with tomato puree, coconut powder and fresh coriander. Medium Spicy, traditional dish in India.

Indian style chicken curry made with green pepper. onion. green chilli and with Other authentic indian spices.

Tender chicken in a tangy, sweet and slightly spicy sauce, made lusciously thick and rich with the addition of red lentils.

Prepared with base of flour and milk. Served in a hot syrup of sugar.

Prepared with the cheese and milk. Served fresh with almonds. pistaches in a milk syrup and parfumed with rose water.

Warm indian bread baked in the clay oven.

The traditional Indian whole wheat bread.

Nan stuffed with soft white cheese.

Warm indian bread stuffed with a spicy lamp filling baked in the clay oven.

Warm indian bread with garlic and coriander baked in the clay oven.

Warm indian bread stuffed with butter baked in the clay oven.

Indian bread stuffed with mixture of nuts and raisins

Lamb stewed in its own gravy, with tomato puree and fresh coriander, traditional dish in India.

Lamb with spinach leaves flavoured with ginger and garlic.

A traditional dish of the mughal kings with sweetness of grated cocnut.cashew nut and raisin.

Lamb curry accomplied with pink lentils the south of India. flavoured with a head of garlic, fresh ginger 8 coriander leaves. This dish is highly appreciated in the region of Madras.

Lamb marinated in yoghurt with ginger and spices, grilled in the tandoor before being cooked with fresh cream and almond powder.

Very hot or hot preparation from portuguese India.

Lamb marinated in spices, presentes as brochettes and grilled in the tandoon

Chicken sausages prepared with minced meat of chicken, with spices and grilled in tandoor.

Minced lamb brochette flavoured with lots of spices and grilled in the tandoor. (Boti Kabab / Seekh Kabab / Chicken Tikka / Tandoori Chicken)

A varied bunch of our starters, delightful short refined and gastronomic journey.

A deep fried fritter made of prawns dipped in a chickpea batter and various spices.

Pieces of boneless chicken baked using skewers in a clay oven (tandoor) after marinating in spices and yogurt.

Scampis marinated, delicately roasted in the tandoor.

Chicken legs marinated in yoghurt. spices and seasoning, grilled in the tandoor charcoal.

TANDOORI FISH (Wait for 15-20 Minutes)

Cucumbers and tomatoes marinated in yoghurt with Indian spices.

Tomatoes. lettuce, cucumber, dressing with Chat Masala prepared in indian style by the chef.

Fish in Indian curry

Fish filet cooked with paprika and fresh coriander

Fish Makhani is just what its name suggests—fish in a delicious, thick, slightly tangyand very creamy sauce. You can make Fish Makani with just about any fish but it tastes best with a fish that has firm. white flesh and a mild taste.

Fish in spicy sauce with potatoes

A traditional Scampi dish of the Mughal kings with the sweetness of grated coconut. kaju, raisins. yoghurt and cream.

Scampis stewed with indian spices, spring onions and a touch of fresh tomato sauce. A love match.

Slowly steamed and coated with smooth sauce based on fresh cream.

Scampis preparation based on coriander. paprika, fresh cream and almond powder

Scampis braised in hot spices from Bombay.

Chicken marinated with yoghurt and spices and kept overnight, then grilled in the tandoor.

Small mutton dices marinated in yoghurt, following the indian tradition.

Scampis delicately roasted in the tandoor and served with a three flavoured sauce.

Chicken marinated with yoghurt and spices and kept overnight. then grilled in the tandoor

A variety of tandoor marinated and braised dishes on charcoal, with sauce. (Chicken. lamb chop. boti kabab and scampis)

Pastry of onions and lentils mildly spiced.

A deep fried fritter made Of vegetables dipped in a chickpea batter and various spices.

A dæp fritter made Of indian cheese dipped in a chickpea batter and various spices.

Soup with lentils. flavoured with fresh coriander and spices.

-A varied bunch of our starters. delightful short refined and gastronomic journey.

Various kinds of vegetables prepared with spices.

A traditional vegetarian dish of the Mughal kings with the sweetness of grated coconut. raisins, yoghurt and spicy cream.

Cauliflower curry 8 small potatoes with cumin. Prepared in fresh tomato B some onion sauce.

Seasoned cheese currry with green peas in tomatoes and spices.

Fresh spinach braised in tomato puree and coated with spicy sauce.

Chickpeas with onions.

Sweet ocras in bed of onions. The delicious okras keep their natural flavour. Very few spices.

Paneer (Indian Fromage) marinated in yoghurt with ginger and spices. grilled in the tandoor before cooked with fresh cream and almond powder.

Indian style Paneer curry made with green pepper. onion. green chili and with other authentic indian spices.

North Indian curry made with Paneer (cottage cheese) and tomato based spicy gravy laced with Indian curry spices.

Fresh spinach 8 paneer braised in tomato puree and coated with spicy sauce.

Mushrooms and peas braised in indian spices. small onions and a touch of fresh tomato sauce. A love match!

Indian yellow lentils cooked, then coated with friend onions, a touch of garlic, ginger and grain spices.

Indian lentils braised. then coated with fried onions. a touch of garlic, ginger B grain spices.