The term curry covers a multitude of experiences. From delicious sauce-based feasts, to beautiful biryani's. From smooth, mild dishes to an intense festival of taste.

South Indian style preparation of Seabass cooked in coconut milk tempered with mustard seeds, curry leaves
and whole red chillies.

Authentic Chennai fish curry, poached salmon in tamarind sauce flavoured with mustard, methi & fennel seeds.

King prawns cooked in hot spicy bell pepper sauce.

Succulent prawns tempered with ginger, garlic and coriander seeds, finished with coconut milk and tamarind.

Mildly spiced authentic Malabar lamb stew, flavoured with ginger and coconut milk.

A delicacy of Rajput, smoked tender lamb flavoured with cardamom and clove, cooked in spicy curry.

Tender lamb cooked with lightly spiced spinach

Slow cooked minced lamb and peas, spiced with cardamom, cumin and chilli.

Popular Kashmiri lamb dish cooked in rich onion, tomato and whole masala sauce.

Mughal style classic, truly authentic Korma. Malai chicken breast cooked in tandoor,simmered in cashew nut,
poppy and melon seed curry.

Hot south Indian chicken delicacy; coconut, star anise, red chilli and black peppercorn flavoured curry.

Chicken with hot spicy onion, tomato, and pepper sauce.

Chicken tikka marinated in hung yoghurt, simmered in light tangy tomato and cashew nut makhani sauce.
A Specialty of Punjab, better known as Tikka Masala.

Tender lamb cooked in rich spicy sauce.

221. DO- PIAZA MURGH