| FAVOURITE CURRIES | |||||||||||||||
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| KORAI DISHES | |||||||||||||||
| Tikka Marinated in yoghurt with garlic, ginger, medium hot, highly flavoured, fairly dry curry, served in hot korai | |||||||||||||||
| PALOK (MEDIUM) | |||||||||||||||
| Cooked in lightly spiced spinach, garlic, onion, fenugreek & freshly chopped coriander | |||||||||||||||
| BALTI (MEDIUM) | |||||||||||||||
| Cooked in a medium dry base, exotic sauce, a speciality in Baltistan | |||||||||||||||
| KODU (MEDIUM) | |||||||||||||||
| Medium Hot, dry base garnished with onion,green pepper, &Pumpkin | |||||||||||||||
| SAAGWALLA (MEDIUM) | |||||||||||||||
| Medium Hot, dry base garnished with onion, Spinach, Fenugreek & tomatoes | |||||||||||||||
| JALFRAZI DISHES (VERY HOT) | |||||||||||||||
| Tikka Marinated in yoghurt with delicate spices, chillies, coriander and tomato barbecued over flaming charcoal on skewers | |||||||||||||||
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