
Contact us	SPICY MENU Menu A. Dal curry ► Green Beans Toran ► Cauliflower with Potatoes and Tomatoes Meat curry with yoghurt Shrimp Vindaloo Roti Mango Chutney Soji halva ► Shrimp Vindaloo is a hot and spicy curry, and this menu would be ideal for those particularly partial to hot dishes. Dal curry is very nourishing and full of protein, and served in conjunction with dry Green Beans Toran beautifully balances the different and exciting tastes of this meal. Potato and bread provide starch, and can be used to mop up the rich and varied sauces of the other dishes. For those who might find the Vindaloo a little too hot on its own, Mango Chutney can be deliciously sweet and soothing. Finally, the Soji halva is an excellent last course, providing coolness and sweetness. CELEBRATION MENU to serve 4-6 people Menu A Chickpeas with Mang and Coconut Lemon rice Roti Whole roast chicken Stuffed Okra Tamarind chutney Pineapple pudding This celebration meal centered around the whole roast chicken with delicately fragrant Lemon Rice and spicy Stuffed Okra as the main accompaniments. Although this menu would suit those who prefer milder Indian cooking, it nevertheless provides a variety of contrasting and complementary tastes and textures. The chickpeas with Mango and coconut is crunchy and blends well with Buttermilk Curry (a popular Gujarati dish). SAVORY MENU Menu A Yoghurt Bread Coconut Chutney Peanut Soya Sauce Fried spiced Meat Keema Carrot Toran Yellow rice with Hard boiled eggs Melon with orange juice Gulab jamun ► The Punjabis use carrots in sweet as well as savory dishes. In this menu Carrot Toran is a dry spicy dish that not only complements the main dish of Fried Spices Meat Keema but also adds color to this tasty spread of Indian cooking. More menus>>

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SPICY MENU

Menu A.

Dal curry ►

Green Beans Toran ►

Cauliflower with Potatoes and Tomatoes

Meat curry with yoghurt

Shrimp Vindaloo

Roti

Mango Chutney

Soji halva ►

Shrimp Vindaloo is a hot and spicy curry, and this menu would be ideal for those particularly partial to hot dishes. Dal curry is very nourishing and full of protein, and served in conjunction with dry Green Beans Toran beautifully balances the different and exciting tastes of this meal. Potato and bread provide starch, and can be used to mop up the rich and varied sauces of the other dishes. For those who might find the Vindaloo a little too hot on its own, Mango Chutney can be deliciously sweet and soothing. Finally, the Soji halva is an excellent last course, providing coolness and sweetness.

CELEBRATION MENU to serve 4-6 people

Menu A

Chickpeas with Mang and Coconut

Lemon rice

Roti

Whole roast chicken

Stuffed Okra

Tamarind chutney

Pineapple pudding

This celebration meal centered around the whole roast chicken with delicately fragrant Lemon Rice and spicy Stuffed Okra as the main accompaniments.

Although this menu would suit those who prefer milder Indian cooking, it nevertheless provides a variety of contrasting and complementary tastes and textures. The chickpeas with Mango and coconut is crunchy and blends well with Buttermilk Curry (a popular Gujarati dish).

SAVORY MENU

Menu A

Yoghurt Bread

Coconut Chutney

Peanut Soya Sauce

Fried spiced Meat Keema

Carrot Toran

Yellow rice with Hard boiled eggs

Melon with orange juice

Gulab jamun ►

The Punjabis use carrots in sweet as well as savory dishes. In this menu Carrot Toran is a dry spicy dish that not only complements the main dish of Fried Spices Meat Keema but also adds color to this tasty spread of Indian cooking.

More menus>>