Great Indian Kitchen

Chargrilled Indian cottage cheese marinated with tandoori spices with onions, tomatoes, and green peppers.

Coated in tandoori with Indian spices.

North Indian chicken korma.

Spicy chicken tossed with fresh green pepper and onions.

Chicken tikka cooked in creamy tomato, onion gravy, flavoured with ginger and fresh coriander, finished with a hint of honey.

Traditional lamb curry from heart of punjab.

Chicken, rice, and an artful selection of spices, cooked in chicken stock, served with raita.

Black lentil delicacy with fresh tomato and garlic, simmered overnight on charcoal.

Shallow-fried mashed potato patties, stuffed with spiced green peas, flavoured with ginger and topped with yoghurt tamarind and mint dips.

Chargrilled Indian cottage cheese marinated with tandoori spices with onions, tomatoes, and green peppers.

Seasoned crispy fried onions in gram flour batter.

Dry peas cooked with spices served with Indian crispy shortcrust pastry stuffed with potatoes and peas.

Spiced crunchy savouries mixed with potatoes, onions, chickpeas, chutneys, and yogurt.

Crunchy fried savoury bread filled with a mixture of potato, chickpeas, and onions topped with spicy coriander and tamarind-infused water.

South Indian fish starter. Fried fish with aromatic spices and coated with rice flour. Prawns.

Spicy stir-fried prawns with coconut, mustard seeds, and curry leaves with lemon juice.

Coated in tandoori with Indian spices.

Chicken niblets marinated in aromatic Indian spices and deep-fried.

Skewered lamb minces rolled with chopped onions, coriander, bell peppers, and grilled in a charcoal tandoori oven.

Kerala fish curry cooked in red chilli, spices, and well-flavoured with coconut.

Fish curry with Indian five spices and vegetables, finished off with fresh chopped coriander.

Curry made from prawns and coconut milk, flavoured with spices.

North Indian chicken korma.

Chicken with spinach and dry fenugreek leaves.

Spicy chicken tossed with fresh green pepper and onions.

Chicken tikka cooked in creamy tomato, onion gravy, flavoured with ginger and fresh coriander, finished with a hint of honey.

Lamb mince cooked with fresh fenugreek in a unique, tasty combination.

Traditional lamb curry from heart of punjab.

Lamb curry with spinach and dry fenugreek.

Chicken, rice, and an artful selection of spices, cooked in chicken stock, served with raita.

Fresh mixed vegetables with basmati rice - dum-cooked, served with raita.

Lamb, rice, and an artful selection of spices, cooked in lamb stock, served with raita.

Paneer tossed with fresh green pepper and onions.

Indian cottage cheese cooked in rich base tomato sauce.

Indian cottage cheese cooked with fresh spinach.

Mustard leaves, spinach and turnips tempered with ginger and garlic.

Potatoes cooked with turmeric, chillies, coriander and ginger, lending a delicious flavour to the vegetables.

Ladies finger stir fried with peppercorns cooked in onion tomato sauce.

Onion dumplings in a gram flour and buttermilk sauce, tempered with fenugreek seeds, asafoetida.

Fresh garden vegetables cooked with korma sauce.

Black lentil delicacy with fresh tomato and garlic, simmered overnight on charcoal.

Red and yellow lentils tempered with garlic and cumin.

A classic punjabi dish, chickpeas flavoured with homemade spice powders.

Potatoes stir fried with asafoetida and cumin seeds, tossed with fresh coriander.