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chicken breast cooked with minced meat and herbs in a tandoori sauce with balti paste
chicken tikka prepared in the tandoori clay oven, marinated with herbs and spices and then cooked in balti paste
lamb tikka cooked in a tandoori clay oven, then cooked with spinach, herbs, spices and balti paste
chicken breast with fresh garlic, herbs, spices and fresh green chillies cooked in balti paste
chicken off the bone marinated with herbs and spices, then cooked with balti paste and a touch of butter
tandoori king prawns cooked in a clay oven and cooked with balti paste
spinach and lentils cooked with chicken in a medium strength curry with fried onions, herbs and spices
mixed vegetables cooked to the chefs own recipe
all biryani dishes are cooked with pilau rice and served with vegetable curry sauce and fried egg
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