Leavened white bread baked in the tandoor.
Boneless chicken pieces marinated and cooked in yogurt and spices. Broiled in the tandoor and curried.
Two crisp turnovers stuffed with seasoned potatoes, cumin seeds and peas.
Leavened white bread topped with garlic.
Boneless chicken cooked with cashew nuts in an almond-based sauce.
Cubes of cottage cheese simmered in pureed spinach with ginger garlic and spices.
Two crisp turnovers stuffed with mildly spiced ground lamb and garden peas.
Mixed vegetable fritters.
Minced chicken with onion, garlic and Himalayan spices wrapped in dough and steamed.
Garbanzo beans cooked with fresh tomatoes, onions and spices in a flavorful sauce.
Leavened bread topped with onions and spices.
Two crisp turnovers, stuffed with mildly spiced ground chicken and garden peas.
Assorted fresh vegetables and cheese cooked in a cream sauce.
Chicken cooked with potatoes, red chilies, ginger, garlic, cumin and vinegar-based spices.
Cubes of lamb marinated in a creamy base, sauteed with onions and coriander.
Chicken marinated in tandoori masala and yogurt for 24 hours, then barbecued to perfection in the tandoori oven.
Cauliflower and potatoes sauteed with onions and mild spices.
Unleavened whole wheat baked in the tandoor.
Tender boneless chicken gently flavored with spices and barbecued on a skewer. Served hot.
Boneless chicken pieces cooked with curry spices.
Baked eggplant with onion, tomato and fresh herbs.
Tender pieces of chicken cooked with saffron-flavored basmati rice and a touch of curry sauce. Garnished with nuts and raisins.
Garbanzo beans cooked with pureed spinach with ginger, garlic and spices.