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D18 E202, Dublin, Sandyford
Homemade triangular shaped savory delight stuffed with well spiced potato & peas
Spice level: medium...
Mixed vegetable battered in gram flour, deep fried
Spice level: medium
A delicious preparation of sliced onion & lentils, deep fried
Minced lamb grilled in the tandoor with fresh herbs & Indian spices
Spice level: mild
Juicy pieces of chicken marinated in yoghurt, garlic & Indian spices, grilled in a clay oven
Spice level: mild...
Chicken tenderloins marinated in Indian herbs & deep fried
Juicy chicken wings marinated in Indian herbs & deep fried
Homemade triangular shaped savory delight stuffed with well spiced potato & lamb
A combination of chicken and lamb kebabs
Spring chicken marinated in traditional tandoori spice & roasted in a clay oven
Juicy pieces of chicken marinated in yoghurt & spices, cooked in tandoor.
Popular Indian curry cooked in a fairly hot sauce with onions, green chillies and peppers
Almonds and Cashew
Smokey chicken cubes sautéed and simmered in its own juice with fresh red peppers, green chilies, and coriander. Spiced to perfection!
Hails from Peshawar region in Pakistan, this curry is cooked in cast iron pot with freshly roasted ground spices
South Indian origin, a hot traditional dish cooked in gravy and a sqeeze of lemon juice.
Go green! curry cooked in yoghurt & coriander base
Curry made of cream & almond in a spice-infused tomato sauce.
Cooked with mild curry & cream sauce
Made in fresh fruits & mango flavored with almond & cream sauce
Cooked in buttery, creamy tomato gravy. Lip smacking!
Spice it up! Curry in chopped onion, tomatoes, and achari spice.
Test your tolerance level! Curry made of extra spicy Goan vindaloo sauce
Spice level: hot...
Traditional Bengali curry with a thick sauce with a touch of fenugreek.
Made in a thick pot with mixed vegetables and thick tomato gravy
A lovely flavorsome curry dish from Tamil Nadu in South India. It is made by toasting a number of spices with coconut and poppy seeds
An aromatic curried meat dish of Kashmir origin.
Originating from the Parsi Zoroastrian community, it combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking meat with a mixture of lentils and vegetables.
Saag in Hindi means Spinach. It is a curry made of same.
Cooked with onion and peppers with a medium level of spice
Tempting and flavorful pot of chicken, ginger, garlic, mint, coriander and rice cooked together
If you like Kerala wedding biriyanis then this is a MUST TRY recipe. You'll absolutely love this one!
Fresh vegetables are marinated in a mixture of freshly ground spices & layered with long grain basmati rice in the pot and slow cooked.
Fresh & Succulent Prawns Marinated in a mixture of freshly ground spices & layered with long grain basmati rice
Butter chicken curry topped with melted butter and coriander leaves on a bed of freshly fried chips
Chicken Tikka masala curry on a bed of freshly fried chips
Chicken Tikka curry on a bed of freshly fried chips
Cubes of homemade cottage cheese cooked with fresh green peas, onion and tomato souse
Chickpeas cooked with tomato, onions, green peppers and chana masala.
Sliced potatoes fried with butter and chat masala.
Cauliflower cooked with sliced potatoes with traditional spices.
Cubes of homemade cottage cheese cooked with baby spinach leaves.
Mixed lentils cooked with ginger, cumin seeds and garlic.
Juicy mixed vegetables with dry nuts in a mild creamy sauce.
Mixed vegetables cooked in mild tikka masala
Onion bhaji (3 pcs)
Choose any one vegetarian curry...
Steamed rice or Plain Naan, dip & poppadum
Any two Vegetable starter
2 Main vegetarian curries...
2 steamed rice, 1 plain naan, salad, dip and poppadum
Chicken tikka (2 pcs each)
Any one meat curry (lamb or chicken)...
Steamed rice or plain naan, dip & poppadum
Any two starters
Any two mains Curries (chicken and lamb)...
Two boiled rice, one naan, dip and poppadum
Amazing Value Deal
Any Three starters...
Any Three main course chicken/veg/Lamb
3 Naan bread or 3 boiled rice
3 cans of drink
Dips and papadum
Cereals Containing Gluten...
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