Mixed vegetable curry of cauliflower, green beans, potatoes and green peas flavoured with spring onion and fresh coriander.

A curry of nine different beans cooked with ginger, garlic, cumin, chilli, diced fresh tomatoes, onions and mustard oil.

Deboned whole chicken legs marinated in a blend of cream, cheddar cheese, ground cashew nuts, garlic, ginger and green chillies then roasted in the charcoal clay oven (chulo) until tender and served with a garlic, white wine and cream sauce.
Take away served with dhaal instead of garlic cream sauce.

Juicy lamb ribs marinated in yoghurt, garam masala, ginger, garlic, salt, lemon juice, chilli powder and mustard oil and cooked in the charcoal clay oven (chulo) served with dhaal (lentils) and fresh salad.

Tender pieces of chicken fillet marinated in roasted cumin and coriander seeds enriched with yoghurt, lemon juice and a hint of Szechwan and chilli powder served with dhaal (lentils) and fresh salad.