£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,
Tender chicken in a spicy sauce of tomatoes, green peppers, fresh coriander, spring onions and fresh ginger medium strength.
A hyderbadi speciality. Pieces of marinated lamb tantalising pickle massala, laced with whole green chillies.
A fairly hot chicken dish cooked in fresh home made ginger sauce with ample of coriander.
