The term "Bhoona" actually means in Bengali the cooking process but ultimately the dish is a slow cooked and thick gravy-based curry.
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Rogan
Made with fresh tomatoes providing a medium aromatic and tasty dish.
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Methi
This dish is entirely based on the fenugreek plant leaves, which is deep fried in ghee with whole Indian spices.
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Dupiaza
A stylish dish with Indian whole spices and glazed with fried onion.
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Curry
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Malai
Cooked with honey sauce and chopped peeled tomatoes. A very mild dish.
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Ceylon
Cooked with coconut and lemon juice. Madras hot.
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Garlic Chilli Masala
Made with special herbs, garlic and ginger. Madras hot.
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Jalfrezi
The term jalfrezi means stir fry and based on a tomato-based sauce alongside a hot gravy. Served with fried onions and green chillies.
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Kashmiri
Fairly mild dish.
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Malaya
Fairly mild dish.
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Moglai
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Korma
Mild dish seasoned with aromatic spices, blended almonds, cashews, coconut and coconut milk.
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Madras
A fairly hot dish and the word Madras refers to the use of a specific kind of curry powder, a precise mixture of herbs and spices from southern India.
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Vindaloo
Extremely hot. With chillies, ginger, caramelised onions, garlic, garam masala, turmeric and salt. Served with aloo.
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Korai
Classic Indian dish cooked with garlic, ginger, peppers and fresh tomatoes. Medium dish.
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Bombay
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Dansak
Popular Indian dish, combining elements of Persian and Gujarati cuisine. The dish is cooked in a lentil base sauce providing a hot, sweet and sour taste.
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Shally
Made with a sweet, and sour based sauce but given the British twist by serving this dish with finely chopped crispy potatoes.
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Pathia
Another Persian and Gujarati cuisine dish but the base sauce for this dish is caramelised onions, bursting with a hot, sweet and sour flavour.
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Balti
Prepared with green peppers, onions, tomatoes, ground spices and herbs, producing a rich and silky smooth sauce.
