Makhan is the Hindi word for butter. Makhani is a rich-yet-mild butter, cream, and tomato-based sauce. Delicious and luxurious, Makhani is loved by both beginner adventurers into Indian cuisine and seasoned connoisseurs. One of the most universally loved Makhani dishes is commonly known as “Butter Chicken”, but Mahkani sauce is also delicious with the Indian cheese, paneer.
Korma is a velvety sauce made from cashew nuts. Subtly sweet and creamy, Korma is gentle to timid eaters. With the richness of cashews and cream, this dish is an indulgence that must be experienced. Prawn Korma is a favourite in the Korma range, as the sweetness of the prawn is complemented by the creamy sauce. Lamb and Beef korma are melt-in-the-mouth tender meat dishes and come highly recommended.
Saag is a delicious variety of spinach that grows in the mountainous regions of Punjab. It is considered more luxurious than regular spinach because of its mild flavor. Saag is a favourite base for a variety of dishes. Our Saag sauce is based on blended spinach, with a mix of spices, ginger and fresh coriander, finished with cream. Saag makes a wonderful sauce for both vegetarian and meat dishes. Saag & Paneer (Spinach and Cheese) is one of the most famous Saag dishes.
The word “masala” means “mixture of spices”. Our masala is a tomato and coriander based sauce with a medium heat. The most famous masala is Chicken Tikka Masala, made with chicken tikkas, strips of chicken breast which have been dry-roasted in the clay Tandoori oven before being added to the sauce. Masala is one of the most popular of all Indian curries.
The name Jal Frezi refers to the style of chopping used in this dish. Onions and capsicum are sliced in long, thin, strips, complementing a lighter-textured curry that has its origins in the sweet-and-sour stir-fry style of other Asian countries. With a medium spice level, Jal Frezi’s unique sautéed method of cooking leaves the vegetables crisp and fresh.
The hottest dish on our menu, Vindaloo is well-known by adventurous lovers of Indian cuisine.
This dish comes originally from Goa, and is thought to have been influenced by the cuisine of the Portuguese. Based on tomato, vinegar and chili, Vindaloo is not for the faint hearted!