Korma Sauce
A preparation of mild spices in which cream & coconut powder is used to create, by the delicacy of its flavour & creamy texture, a most suitable medium for chicken & lamb
Bhindi bhaji is recommended with korma
MILD
Bangalore Sauce
A variety of spices in the preparing this sauce when creamy coconut & banana are added result is milder but very tasty
MILD
Tikka Massala Sauce
MILD
Allergens Info: Nuts
Makhani Sauce
Mildly spiced, cooked in special sauce made with fragrant spices, ground almonds, butter & cream
MILD
Allergens Info: Nuts
Passanda Sauce
Tender pieces mildly spiced & cooked in a rich creamy sauce with almonds to give a delicate taste
MILD
Allergens Info: Nuts
Butter Sauce
Creamy dish with butter & almonds
MILD
Allergens Info: Nuts
Curry Sauce
Curry dish very lightly spiced curry (just right)
MEDIUM
Bhuna Sauce
A combination of spices fried together to provide a dish of medium strength & rather dry consistency compared with curry
MEDIUM
Garlic Sauce
Prepared with tomatoes, onions & green peppers with extensive use of fresh garlic
MEDIUM
Dupiaza Sauce
Method of preparation especially suitable for a meal of fowl, which is briskly fried with onions, green pepper, dhania, cinnamon, bay leaves & cardamon
Paratha or Buttered Chapati is recommended
MEDIUM
Dansak Sauce
Like the Korma of Persian origin, this lends to its mildness yet derives a piquant richness from its blend of spiced oil with garlic, pineapple & lentils. Dansak is fast gaining popularity
Aloo methi is recommended with dhansak
MEDIUM
Karahi Sauce
Cooked in oriental spices, herbs, tomatoes & capsicum
Served sizzling from the iron karahi
MEDIUM
Ceylon Sauce
Distinctive dish cooked with coconut and lemon juice
Slightly hot
SPICY
Pathia Sauce
A hot, sweet & sour dish cooked in spices which produce a curry that is slightly hotter than medium & very rich in flavour
SPICY
Rogan Josh Sauce
Characteristics of the dish are derived from the use of tomatoes, pimentos & onions fried in spiced oil which produces a similar strength to the madras yet milder than a vindaloo
Paratha or puri & tarka dal are recommended
HOT
Jalfrezi Sauce
Cooked with fresh garlic, green chilli, onions, tomatoes & herbs
HOT
Samber Sauce
A hot, spicy dish based upon the use of lentil with fresh lemon added to obtain a sharp & distinctive flavour
HOT
Madras Sauce
A southern version of this dish found in central & Eastern India, with greater use of tomato puri & spices which lend a fiery taste to its richness
Recommended with bhindi bhaji
HOT
Vindaloo Sauce
Related to the madras but involving greater use of garlic, lemon juice, ginger, chilli powder & tomato puri
Recommended with Bombay potatoes
Suitable for the curry addict
VERY HOT