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. Curry is
traditionally a term that is
non-existent in the Indian Culinary
landscape. Generalized by the British in
Colonial India to mean anything with
“spicy gravy”
Meats, vegetables and
shrimp can be customized with a
selection of curries from below
CHICKEN
(White meat) 14.95
LAMB
14.95
VEGETABLE 12.95
SHRIMP
16.95
BALTI
A simple stir fried curry prepared in a
karahi (wok) with bell peppers,
mushrooms, onions and tomatoes
KORMA
A mild creamy curry with cashew nuts,
raisins and fenugreek
DO PIAZA
Do Piaza means double the onions. First
the onions are pureed in a
sauce and then large slices are stir
fried in the gravy
JALFREZI
A stir fried curry prepared with green
chilies, onions and tangy flavor
VINDALOO
A very very hot curry cooked with dry
red chilies, vinegar and potatoes
MADRAS A hot simple
curry with coconut, dry red chilies and
curry leaves
BALCHAO
A tangy curry from Goa with Mustard
seeds, curry leaves and black pepper
BHUNA
A well spiced curry with a thick sauce
PHAAL
A very spicy curry with green chilies,
tomatoes and ginger
(We also have on the
menu the famous chicken tikka masala,
biryanis,
kadhai dishes and onion bhaja)