| BRITISH CURRY
HOUSE: |
|
Modeled after dishes that are popular on the other side
of the pond, where “Curry” has become more of a staple
than a fancy. These curries have a unique Anglo-Indian
flavor. |
|
Meats, vegetables and shrimp can be
customized with a selection of curries from below |
CHICKEN 14.00 LAMB 15.00
VEGETABLE 12.00 SHRIMP 16.00
GOAT (On the bone) 18.00 CHICKEN (On the bone) 13.00
TILAPIA 16.00 CHILEAN SEABASS 20.00 |
TIKKA MASALA
Creamy tomato sauce, fenugreek |
SAAG
Pureed spinach, light cream, roasted spices |
CHUTNEYWALA
Curried mango, mint, ginger |
BALTI (Stir Fry)
A simple stir fried curry prepared in a karahi (wok)
with bell peppers, mushrooms, onions, tomatoes |
KADAI (Stir Fry)
Tossed with onions, bell peppers, fenugreek and fresh
coriander |
KORMA
A mild creamy curry with cashew nuts, raisins, fenugreek |
JALFREZI (Stir
Fry)
A stir fried curry prepared with green chilies, onions,
tangy avor |
VINDALOO
ot curry cooked with dry red chilies, vinegar, potatoes |
MADRAS
A hot simple curry with coconut, dry red chilies, curry
leaves |
BALCHAO
Goan tangy curry with mustard seeds, curry leaves, black
pepper |
BHUNA
A well seasoned curry, thick sauce |
PHAAL
An extremely spicy curry with green chilies, tomatoes,
ginger |
BIRYANI
Tossed spiced rice, raisins, nuts, mint leaves |
| (We
also have on the menu the famous chicken tikka masala,
biryanis, kadhai dishes and onion bhaja) |
|
|
