£7.95
A fairly hot chicken dish cooked in fresh home made ginger sauce with ample of coriander.
Chicken cooked in ghee with special herbs.
A hyderbadi speciality. Pieces of marinated lamb tantalising pickle massala, laced with whole green chillies.
Kadai cooking is native to the Sind, which was formerly part of the Bombay province. Boneless pieces of chicken are stir fried in the kadai (similar t0 Chinese wok’) with chopped onion, tomato, garlic and coriander,
King prawns marinated in garlic and special tandoori sauce, superbly decorated
