Potato, cauliflower and green peas tossed with tomato, fresh coriander and Indian spice.
Grated tender meat or cottage cheese cooked in dry
Potato prepared with coriander and mint leaves.
Cooked in a traditional style with ginger, cumin, and spices.
Creamy spinach curry flavoured with garlic.
Cottage cheese cooked with peas in masala. A delicate dish of the Mughals.
Fenugreek sauce cooked in rare spices.
Vegetable minced balls cooked in creamy thick sauce.
Classic curry made with yogurt and tomato cream sauce.
Semi dry gravy cooked in rich spices.
Speciality of Kashmir, mutton pieces cooked in the traditional Kashmir masala with saffron and yogurt
Leg of lamb marinated in spices and cooked slowly in a true North- West, frontier style.
Grilled boneless chicken smeared in butter, tomato, and cream.
Yellow lentils cooked in pickle sauce.
Yellow lentils simmered in a low fire and tempered with butter and dry masala.
Chick peas cooked in onion and spices.
Yellow lentils tempered with garlic and butter.
A preperation of split black gram tempered with butter and cream.
Yellow lentils cooked in fenugreek leaves.
Yellow lentils cooked in fenugreek leaves.
Kidney beans cooked with homemade spices.
Traditional yellow curry cooked with herbs and spices.
A rich flavor of onions cooked in spices.
A rich gravy cooked in claypot at slow fire.
Saffron sauce traditionally cooked with tomato and onion.
Black pepper sauce cooked in special herbs and spices
Yogurt with saffron, cumin, ginger, and dash of saffron.
Mild, fennel flavoured and spice cumin.
Special sauce of smoked creamy tomatoes and a buttery curry.
Marination with dry spices and topped with yellow spicy curry.
Spicy curry cooked in a tangy piquant sauce a goan speciality.