An exotic Kashmiri specialty, cooked in cardamom, cloves, cinnamon and mixed in yoghurt in a tomato based sauce
Aloo Kulcha $4.50
Potato and pea filling
Fish Curry - Ling Fish $20.00
Fish cooked in coconut milk, almond paste, mustard seeds and spices, garnished with coriander
Lemon Chicken $18.00
Chicken cooked with fresh lemon, Indian spices and fenugreek
Korma (Chicken or Lamb) $14.50
The Moguls, connoisseurs of foods describe this mixture of cream and masala, tossed with cashew nuts. Leaves an unforgettable taste in your mouth
Dopayaza $14.50
Meat cooked with chunks of onion and mushroom , topped with ginger, garlic and spices
Appetisers: Vegetable Samosa / Onion Bhaji / Chicken Tikka / Anari Kebab (lamb) / Mains: The Famous Butter Chicken - Chicken cooked in a creamy sauce, mixed with cashew nuts and spices / Anari Gosht - Lamb marinated in ginger and garlic, then cooked with pomegranate and spices / Aloo Gobi - Chunks of potato and cauliflower cooked in spices,garnished with coriander $30.00 per head
Mixed Vegetables $13.50
Fresh vegetables cooked with a rich blend of spices, green herbs and garnished with fresh coriander
Mini Croc-en-bouche Choux pastries each filled with alternatively café, dark chocolate and baileys patissière, served with strawberries and a dash of crunchy caramel -
Lamb Shanks Marinated, braised then chargrilled lamb fore shanks -
Mixed berries sorbet with a dash of crème de cassis -
Grand Croc-en-bouche (French Wedding Cake) A tower of choux pastries each filled with alternatively café, dark chocolate and Baileys patissière, drizzled with a crunchy caramel and served with strawbe -
Spoon of scallops and bok-chow topped with crystallized ginger -
Crayfish Bisque Creamy crayfish broth served with garlic croutons and rouille Provençale -
Les Amuses-Bouche To start the soirée, Nico will whet your appetite with an assortment of hors d’œuvre to choose from the canapés menu. -
A Goaty Rendez-Vous Duo of roasted goat cheese and butter-pear relish served between fine pastry layers and drizzled with a port wine glaze -