Cooked in medium spices with lentils, served with fried pastry.

This recipe is used in millions of Indian homes across the world. Using sliced onions
gram-flour and various spices including Carom seeds. It is deep-fried
simple and delicious.

Chunks of assorted potato blended with chick peas, spices including amchoor
(dried mango powder), black salt and asafoetida producing a sweet,
sour and fragrant delicacy. Served with poori.

These crispy lamb or vegetable filled triangles are the ultimate Indian appetiser-
they have been popped in lunch boxes for many centuries.

¼ spring chicken marinated in special spices and grilled in tandoor.

Thinking of eating healthy? Go for these tender skewered cubes of boneless chicken/lamb cooked in the clay oven using an authentic combination of bold Indian spices,coriander and fresh home grown mint.

We carry on the ancient culinary tradition of the Moghul Empire in Stoky with marinated
minced lamb and traditional spices, wrapped around skewers and roasted on hot
charcoal embers inside the tandoori clay oven.

A new found favourite amongst our patrons succulent lamb chops marinated with
traditional herbs, including coriander and mint leaves, barbecued on
skewers in the traditional clay oven.

Medium spiced prawn served with a puffed fried bread.

Sumptuous king prawns diced and cooked in a traditional homemade tomato
and cucumber paste. Served with handmade puri bread.

Large king prawns marinated in spice, added with fresh mint coriander, ginger and garlic
and coated in breadcrumbs and fried till golden.

Large fresh water king prawns prepared to an old Indian recipe. Firstly marinated in traditional herbs and then grilled in the tandoor. It is lightly cooked in garlic, ginger & various spices to serve a juicy and flavoursome delicacy.

A must for paneer lovers! This is a unique dish with homemade soft Indian curd
cheese marinated in gram flour and spices, then grilled in the tandoor
producing a soft cheese with a unique velvety texture.

Mixed vegetable starter platter. A mouth-watering vegetarian selection
of Shobji pakora, aloo chaat, onion bhaji and vegetable somosa.

Mixed starter platter. An appetising selection of tandoori chicken, chicken tikka,
shami kebab and meat somasa.

Though each curry has a specific name, generically any sauce based dish made out of vegetables and/or meat is historically referred to as a ‘curry’. These are the original classics with different strengths of spiciness.

Bhuna refers to the process of cooking a spice paste in hot oil. A Bhuna curry is spicy but medium hot and well cooked in a thick sauce.

It is a legend that the dish was created when a courtier of Mughal emperor Akbar accidently added a large quantity of onions to a dish. A superb recipe cooked with fresh green peppers and onions, fairly spicy & medium hot.

Korma has its roots in the Mughalese cuisine of North India. It is characteristically creamy and silky Persian-Indian dish flavoured with cinnamon and cardamom which can be traced back to the 16th century.

The unrelenting heat of the Indian plains took the Moghals frequently to Kashmir where their chefs first developed Rogan Josh. It is cooked in a thick gravy stirred with tomato and spices.

A dish which has been hailed as ‘Britain’s true national dish’. It is easy to see why! A dish cooked with an exotic sauce of tomato and butter, with a dash of cream making it truly irresistible.

A new world classic, cooked with fresh garlic, ginger, onions, coriander, fenugreek leaves & homemade yoghurt.

Popular dish cooked with fresh green chillies, peppers, onions and a combination of bold spices and herbs.

A traditional Lahore cuisine of Pakistan. Medium hot spicy sauce based of gravy, cubed onions and fresh garlic and ginger, with added garam masala and coriander.

Served with Nan. Our chef’s own recipe. Homemade.

This is a spinach based curry dish eaten in India and Pakistan. It is medium spiced

0and cooked with fresh spices.

Pasanda is a popular North Indian and Pakistani dish. The word is a variation on the Hindi word ‘pasande’, or ‘the favourite one’. It is cooked by simmering a sauce of cultured yoghurt, almond and cashew nuts.

Served with Pilau Rice. A popular Indian dish amongst the Parsi community combining

elements of Persian and Gujarati cuisine. It is cooked in a medium, well spiced

thick sauce with lentils. Slightly hot, sweet and sour.

Biriani, biriani or beriani is a family of Primarily South Asian dish made from a mixture of spices, basmati rice and meat, seafood or vegetables. It is served with a separate vegetable curry or korma sauce.

A South Asian favourite is made by grilling succulent boneless pieces of chicken/lamb which have been marinated in various spices and herbs. As usual, it is cooked on the traditional method – in the tandoor.

A South Asian favourite is made by grilling succulent boneless pieces of chicken/lamb which have been marinated in various spices and herbs. As usual, it is cooked on the traditional method – in the tandoor.

Kebabs, referring to grilled meats on a skewer popular all over the Middle East, Central Asia and South Asia. This particular speciality is made of minced lamb with onions, fresh ginger, garlic, coriander and other various spices and then grilled on skewers in the tandoori clay oven.

Succulent lamb chops marinated with traditional spices and herbs, hen grilled in the tandoor.

A must for paneer lovers! This is a unique dish with homemade soft Indian curd cheese marinated in gram flour and spices, then grilled in the tandoor producing a soft cheese with a unique velvety texture.

Delicate fresh water king prawns marinated in lemon juice with mild herbs and spices and grilled in the traditional tandoori clay oven.

A sumptuous combination of all your favourite tandoori specialities including tandoori chicken, chicken tikka, lamb chops and sheekh kebab. Served with tandoori roti.

Tandoori Chicken, Lamb Jalfreszi, Chicken Tikka Masala, Bombay Aloo, Pilau Rice, Nan Bread & Raitha.

Onion Bhaji, Phull Cobi Jalbaza, Saag Aloo, Shobji Halim, Pilau Rice, Chapati, Raitha.

Traditional Indian fish, pan fried with fresh lime juice, onion, peppers, shallots and fresh green chillies to produce a fairly hot taste.

This Bhag Mass (tiger fish) is caught in the Bay if Bengal. Here it is pan-fried

with a mixture of herbs and spices and then cooked in a medium spiced sauce.

Fillets of tilapia marinated in medium spices using fresh herbs and olive oil.

Pan fried with onions and served with lemon rice and salad.

Our chefs special fish curry of the day. Served with lemon rice. Please ask for details.

Boneless Tandoori Chicken prepared in special butter sauce and exotic spice.

There are at least eight different names for ginger in India which is a clue to just how

important a ingredient it is. This particular speciality is a very hot ginger influenced

dish of chicken cooked with lemon, onions, coriander and a

combination of fresh spices.

This is an Indian dish from the Punjab region. It is made by marinating chicken

overnight in yoghurt and a special mixture of spices. The Makhani is a smooth

and rich sauce made from butter, tomatoes, almonds, cashew nuts and

various spices including cinnamon and most importantly cream.

The Bhut Jolokia is a chilli pepper that grows in north eastern India. In 2006, it was confirmed by Guinness World Record as the hottest chilli in the world. We have devised a chicken dish cooked with our unique naga pepper pickle, tomatoes and green chillies to give you a very hot and tantalising speciality.

This is abit of an Indian/ Asian fusion as stirfrying is not common in traditional

Indian cooking. However, we think it works excellently with this dish of

thinly slices lamb pieces stirfried wit onions, green peppers,

green chillies and a mixture of fresh spices.

This very special dish is prepared by grilling the chicken on the bone and then cooking it in a thick sauce together with mince lamb and egg. It’s our chefs speciality.

Also known as ‘Calamansi’ or ‘Bengali lemon’, Shatkora is a fruit belonging to the citrus family. With a flavour very similar to bitter lemon. Grown in popularity over the last few years, it was only known in the Bengal regions of India and Bangladesh. Here we cook tender pieces of lamb with this unique fruit with fresh herbs and spices to give a special distinct flavour.

A Punjabi home style delicacy of minced lamb cooked in a spicy thick sauce with peppers, green peas, fresh green chilli, onions and our chefs special made garam masala. Very authentic perfectly goes with chapattis or steamed rice.

Succulent pieces of barbequed duck cooked with fresh beans in a spicy sauce, Hyderbadi style.

Based on the traditional Goan speciality, we have cooked delicious fresh water king prawns with tomatoes, peppers, curry leaves, dried red chillies and a fiery fusion of complex spices. A hot dish slow cooked in a traditional korai to enhance the spicing. Served with Lemon Rice.

Fresh water king prawns in a mixture of special spices in a yoghurt based sauce.

Smooth and rich with butter, tomatoes, almonds and cashew nuts.

A superb delicacy. Served with Lemon Rice.

Paneer is the most common Persian and South Asian soft cheese. This is the classic with peas. Paneer lends itself well to this classic dish of paneer and peas.

This is a spinach curry almost always made with spinach whereas Saag is sometimes made with mustard leaves. in India, it is served as a breakfast, lunch or dinner dish. We have used the similar method of cooking home made soft cheese with fresh spinach and light spices.

Fresh home-made cheese tossed with lots of garlic, green chillies, mix capsicum,

fresh mint and onions with spicy tangy finish.

This is a type of ‘dal’ typically eaten in the Punjab, Haryana and Bhojpuri regions of India. This dal is cooked slowly on a low heat with whole black lentils or Urad Dal, butter, fresh cream, ginger, garlic and our in house garam masala.

A unique dish of fresh spinach cooked with chana dall or yellow lentils. A mouth watering alternative to the usual selections.

Butternut squash is a type of winter squash. It has a sweet, nutty taste

that is similar to pumpkin or sweet potato. We have used it to

prepare a lightly spiced, sweet speciality.

Stir fried cauliflower cooked with onions, peppers and shallots.

Then tossed in a mixture of spices, fresh herbs and

green chillies to produce a hot dish.

Fresh mixed vegetable cooked with lentils cooked

in a medium spicy sauce.

Cubes of cottage cheese prepared in a special

butter sauce and exotic spices.

Basmati rice with saffron.

Steamed basmati rice.

Rice with either coconut, mushroom, onion fried,

special fried keema or veg.

Rice with lemon and exotic fragrant herbs.

Unleavened bread with plain flour.

Unleavened bread with garlic, peshwari (coconut), keema (minced meat), cheese or vegetable.

Unleavened bread with wholemeal flour.

A rich flaky bread enriched in butter.

Do not compare this with any other you tasted. This paratha is stuffed with

potatoes which have been mixed with spices, fresh herbs and

chillies to give that special zing.

Wholemeal flour pancake.

Chopped tomatoes, cucumber, corriander, green chilli & onion.

An Indian condiment based on yoghurt and used as a sauce or dip. Variety of Cucumber, Onion or Tomato.

Mango, Lime pickle, Onion salad, Mint sauce.