Indian Curries

An aromatic Indian curry originating from the Kashmiri region.

A medium hot curry with chicken, tomato, garlic and Indian spices.

Spicy Garlic Chicken

Large portion of Pilau rice, perfect to go with any of our Indian Curries. 1-2 servings, depending on your hunger levels.

380g serving of Paneer Masala

8 pieces of boneless Chicken Tikka with sauce. - Not spicy Genuine Indian Food, frozen ready to reheat. No MSG, artificial flavourings, colourings or preservatives

9 Onion bhajis (not fried) Genuine Indian Food, frozen ready to Deep fry No MSG, artificial flavourings, colourings or preservatives

10 Poppadoms (not fried) Genuine Indian Food, ready to fry No MSG, artificial flavourings, colourings or preservatives

380g Chicken Rogan Josh - Medium spicy Genuine Indian Food, frozen ready to reheat No MSG, artificial flavourings, colourings or preservatives

380g Chicken Madras - Medium spicy Genuine Indian Food, frozen ready to reheat No MSG, artificial flavourings, colourings or preservatives

380g Chicken Masala - Medium spicy Genuine Indian Food, frozen ready to reheat No MSG, artificial flavourings, colourings or preservatives

380g Beef Vindaloo - Spicy Genuine Indian Food, frozen ready to reheat No MSG, artificial flavourings, colourings or preservatives

Mango pickle is a popular side with an Indian meal, typically served along with popadoms or chapati.

Chapati, also known as roti, safati, shabaati, phulka and roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean.

Naan is a leavened, oven-baked flatbread found in the cuisines mainly of West Asia, Central Asia, Southeast Asia, the Indian subcontinent and the Caribbean

Garlic Naan is a very popular leavened, oven-baked flatbread found in the cuisines mainly of West Asia, Central Asia, Southeast Asia, the Indian subcontinent and the Caribbean. Can be used in place of rice or as an accompaniment.

Pilau rice dish, whose recipe involves cooking, adding spices, and employing some technique for achieving cooked grains that do not adhere to each other

A bhaji is a spicy snack or entree dish similar to a fritter, originating from the Indian subcontinent, with several variants - in this case the most popular, onion. The onions are mixed with flour and spices and then bound together with a dash of water to form a batter. This is then deep fried and the sweetness of the onions combines with the flavour of the spices to form an extremely moreish taste. Try stopping after just one!! Great to serve with a cucumber, yogurt/mint sauce called raita.

Butter chicken or murgh makhani is a dish, originating in India, of chicken in a mildly spiced tomato sauce.

A balti or bāltī gosht is a type of meat curry served in a thin, pressed-steel wok called a "balti bowl". It is served in restaurants throughout the United Kingdom. The name may have come from the metal dish in which the curry is cooked,rather than from any specific ingredient or cooking technique. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day. Balti sauce is based on garlic and onions, with turmeric and garam masala, among other spices. Balti gosht is eaten in Pakistan and northwestern India, as well as other parts of the world, such as Great Britain.The food seems to have arrived in England in Birmingham in 1971; sources suggest it originates from Baltistan in northern Pakistan.

Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available. A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade"), a vindaloo is a dish of meat (usually pork) marinated in wine and garlic. The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine. This was "Indianized" by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with additional spices. It evolved into the localized and easy-to-pronounce dish "vindaloo". Nowadays, the British Indian version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices overnight, then cooked with the addition of more spices.

Chicken tikka masala is a dish of chunks of roasted marinated chicken (chicken tikka) in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin such as the Indian subcontinent and the United Kingdom. It is among the United Kingdom's most popular dishes. Chicken tikka masala is chicken tikka (chunks of chicken marinated in spices and yogurt) that is then baked in a tandoor oven, and served in a masala (spice mixture) sauce. A tomato and coriander sauce is common, but no recipe for chicken tikka masala is standard; a survey found that of 48 different recipes, the only common ingredient was chicken. The sauce usually includes tomatoes (frequently as purée), cream, coconut cream and spices. The sauce and chicken pieces may be coloured orange using foodstuffs such as turmeric, paprika, tomato purée or with food dye. The dish shares some similarity with butter chicken, both in the method of creation and appearance.

A famous Parsee dish. Interestingly the dhan part of the name means rice and a dhansak is traditionally served with a pulao of fried and spiced rice. An authentic dhansak is made with lamb and contain vegetables and many different types of dhal (the sak in the name). The curry house dhansak is often referred to as "hot, sweet and sour with lentils". The "hot" is chilli powder, the "sweet" is sugar and the "sour" is lemon juice. Curry houses commonly use masoor dhal (split red lentils) but some restaurants now use chana dhal to good effect. If it is done well the dhansak is an excellent curry with contrasting flavours and textures.