Khatta Khargosh

Boneless pieces of rabbit in onion yoghurt gravy tempered with whole red chillies, coriander seeds and garlic, finished with raw mango powder

Meeta Khargosh

Succulent pieces of rabbit prepared with ground nuts, combined with the finest sweet mangoes. Served in a rich creamy rich sauce.

Sikandar Badi Lamb

This is a very exotic Indian dish prepared with lamb marinated for 48 hours in spices, roasted in the oven and served with chick peas

Batak “e” Tamarind

Duck magret glazed with a tamarind sauce

Batak Kempu Bezule

Crispy duck fried in a typical gujrati spice batter, tossed with yoghurt, curry leaves and green chillies

Slay the Dragon

Pineapple flavoured honey glazed chicken cooked over charcoal in the tandoor. A Mysore delicacy.

Tiger by the River

Succulent whole king prawns cooked in a pan with a variety of spices in a medium thick sauce, aromatic flavours, cooked in red wine

Sunset Simla (Lamb or Chicken)

A mild dish cooked with mangoes, fresh garlic, dices onions and capsicum.

Devils Tamarind

Tender lamb or chicken marinated in a tamarind sauce cooked in the tandoor, pan fried with aromatic spices

Bombay Flame (Lamb or Chicken)

A hot curry cooked with potato in special chilli sauce known as ‘naga chilli,’ madras or vindaloo

Garlic “e” Gujrat

Chicken on the bone in a thick spicy curry flavoured with roasted and ground red chillies, coriander seeds, pepper corns, cumin and fenugreek leaves with garlic sauce

Chittagong Chill

King prawns from the Bay of Bengal treated with lime and tumeric, tossed in pepper. Onion and fennel masala tempered with curry and fenugreek leaves

Our chef will be delighted to prepare any dish of your choice not listed on the menu

If you have any allergy to certain foods, especially to nuts, please inform us when placing your order.

No colour or artificial preservative are added to our food.