"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 and was used 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.
Choose your meat
Vegetables 14.49
Paneer 15.49
Boneless Thigh Chicken 16.95
Bone In Chicken 16.49
White Meat Chicken 16.95
Boneless Lamb 18.95
Bone In Goat 18.95
Shrimp 19.95
Spinach puree, light cream, and roasted spices
A very very hot curry cooked with red chilies, vinegar and potatoes
A mild creamy curry with cashew nuts, raisins,and fenugreek
Tossed with onions, bell peppers, fenugreek and fresh coriander
A simple stir-fried curry prepared in a karahi (wok) with bell peppers mushrooms, onions,and tomatoes
Balti
A tangy curry from Goa with mustard seeds, curry leaves and black pepper
A very spicy curry with green chilies, tomatoes and ginger
Marinated, mustard seed red chili and coconut curry
A stir fried curry prepared with green chilies, onions tangy flavor
Creamy black pepper sauce preparation