TRADITIONAL CURRIES

Can be made with the following:

VEGETABLE PRAWN KING PRAWN CHICKEN OR MEAT CHICKEN OR LAMS TIKKA PANEER

MEDIUM CURRIES

BHUNA

Medium hot, dry, cooked with fresh spices, tomato, onion and green pepper

PATHIA

Sweet and sour, hot curry cooked with fresh green pepper, coriander and onion

DUPIAZA

Strongly flavoured with onion, coriander and green pepper, cooked in a medium dry base

CEYLON

Fairly hot, cooked with coconut powder

DANSAK

Sweet, sour and hot with the addition of lentils

ROGAN JOSH

Medium Hot, dry base garnished with onion, green pepper & sliced tomatoes

MILD CURRIES

MALAYAN

Cooked with pineapple and cream

KURMA

Very mild, cooked with coconut powder, cream and fresh herbs

HOT CURRIES

MADRAS

Madras is fairly hot

VINDALOO

Vindaloo strongly flavoured, with potato and hot spices

CHILLI

very hot in a blend of freshly chopped green chilli, tomato ,onions &spices