Chicken Meal of the Month

This month’s chicken dish is our fantastic Shahi Chasni. We know that sweet and sour is something that is more typically thought of in relation to Chinese food – but here is an opportunity to find out just how well our restaurant can do a true Indian version. In our version – a lovely sweet and sour sauce made with fresh herbs and spice envelope succulent chicken kebabs fresh from the tandoor (a clay oven).

To enjoy as part of a meal – kick off with a lovely King Butterfly Prawn. Lightly battered prawn served with salad and a lovely minty sauce. From there – we recommend enjoying with lovely buttery and oniony Ghee Bhat Rice, the classic potato and spinach dish of Sag Aloo and a lovely Garlic Nan bread.

Lamb Meal of the Month

We love cooking with lamb – cooked perfectly it is fantastically tender and really takes on the flavours our chefs add to the food.  This month – we’re going to tell you about a slightly more unusual dish – Lamb Ramaya.

So what is unusual about Lamb Ramaya?  Well – how often do you enjoy a curry with green beans in it?  Our Ramaya is a lovely fresh dish – medium spiced but combining the texture of tender lamb with that crunch of bean!

Here’s a suggested meal that we think will complement the lovely lamb perfectly.

Starter

The ever fantastic Chana Puri – spiced chick peas and puffed bread complete with the distinct taste of coriander.

Side Dishes & Accompaniments

Accompany your dish with lovely Sabzi Pilau rice – basmati rice flavoured with saffron and lovely mixed vegetables, Tarka Dal (lovely stewed lentils and peas) and a Plain Nan bread.

Enjoy!

Our Featured Dish for July is the fantastic Chicken Tikka Biryani.

The biryani is a meal in itself – combining basmati rice with meat which are then cooked with flavoursome herbs to create a fantastic dish.  This is then served with a curry sauce of mixed vegetables to give a filling meal in every sense.

Historically, a biryani is a classic Muslim dish – and originates from the Persian word ‘Birian’.  Birian means ‘Fried before Cooking’ – and this comes from the original technique of frying the rice used in the dish in ghee.   Ghee remains a very important ingredient dish – and the lovely buttery flavour permeates through the whole dish.

This month we are encouraging you to give our Chicken Tikka Biryani a try.  We follow the recipe above – but use lovely chicken tikka – freshly barbecued in the tandoor (clay oven) to give that classic Indian taste.  Because of the combination of rice, meat and vegetable curry this is one you can enjoy without any additional dishes (that is why it is a bit more expensive than our standard dishes).

Being big eaters – this is one dish we can’t resist eating with some lovely fresh chapattis – perfect for ripping pieces off and wrapping up some little parcels of flavour – you won’t even need to use cutlery!

While we wait – here a few fantastic Indian dishes that you can enjoy – whatever the weather.  Curry can be enjoyed in any weather – and these three treats are no exception to that rule.  Any non-meat eaters out there should look away now – as these are all real halal meat treats.

• Ginger Murgh
• Achari Gosht
• Kathmandu Murgh

All the way from Kathmandu – the perfect way to combine chicken and lentils.  An extremely popular curry made with marinaded chicken tikka, cooked to perfection in the tandoor before adding a delightful lentil sauce subtly flavoured with fresh spring onion, garlic, cinnamon and ginger.

A fantastic lamb curry crying out to be eaten with whatever fresh bread takes your fancy.

The lamb is marinated to add flavour and to enhance the tenderness before being cooked in a spicy pickle gravy.  The heat is turned up a notch with the addition of whole green chillies and fresh coriander.

A delightful lamb dish – and those people with a more delicate palette can simply hide the chillies at the side of the plate and enjoy the rest.

A fiery tangy ginger sauce covers lovely freshly grilled chicken kebabs to create a flavoursome dish.  This is then further complemented by the distinct flavour of fresh coriander.

We recommend you order with lots of fresh pilau rice – and a potato based side dish (perhaps the classic Bombay Aloo) for a great meal.

Our dish of the month is something really special.  For a quick translation – Dupiaza is a curry with twice the usual amount of onions – and khumbi are mushrooms.  To this mushroom and onion base we add fantastic tandoor grilled Chicken Tikka pieces and lovely crunchy peppers to create a superb mixture of textures and flavours.  This is one of our specialities – and you will know why when you taste it.

Hopefully we’ve managed to whet your appetite.  If we have this is one to enjoy with lots of fresh flavoursome rice to soak up the flavour – and some nice fluffy naan to wrap around the mushrooms and chicken to create a perfect little mouthful.

Our dish of the month is the fantastic Chicken Badshahi. Named after the Persian word for Imperial – this medium spiced curry certainly meets the grand expectations this name sets.

An incredibly fresh tasting dish with a great range of flavour and textures. The dish ranges from the rich taste of chicken tikka slices straight from the tandoor to lovely crunch of fresh peppers to large chunks of ripe and tasty tomatoes. This fantastic dish is further complemented with a delicate tasting sauce to create a dish with a hint of spice.

This is a dish to enjoy with more delicately flavoured side dishes such as a plain rice or naan to allow the flavours of the dish to express themselves.

Famed for it’s excellent beaches – and a popular holiday resort with people from all over the world, the former Portuguese territory of Goa is the home and inspiration for our Featured Dish of the Month.

Fish Curry

Described in our menu as a rich combination of fish and a delicate tasting sauce – this dish is almost a way of life in Goa.  To give you a bit more background – this light fish curry is made with the finest white fish – and has a flavour that can be described as slightly tangy and very slightly spicy.  To eat this in the most authentic manner – enjoy it with some boiled white rice.