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A rich tomato and fresh herbs sauce cooked with yoghurt and cream transforms this dish into one of today's most popular curries


Using fresh herbs and spices, then cooked with chopped onions, peppers, tomatoes and green chillies


Popular north Indian province dish, cooked with spices, tomatoes, peppers, onions and served in traditional iron korai pot


Based on cuisine from the north-west Indian frontier. Cooked with fresh coriander, garlic, tomatoes and tamarind sauce


This is a popular North Indian dish derived from a meal served in the court of the Moghul Emperors. The word is a variation on the Urdu word "Pasande" or "favourite one" which refers to the prime cut of meat traditionally used. This dish is rich and creamy