£7.95
Chicken cooked in ghee with special herbs.
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,
A hyderbadi speciality. Pieces of marinated lamb tantalising pickle massala, laced with whole green chillies.
Chicken cooked with green chillis , garlic ginger and coriander.
Chicken pieces cooked in a delicate sweet and sour sauce with a touch of fresh herbs and spices.
