TRADITIONAL BASKET
Balti Specialities  | |||||||||||||||||||||||
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| Tossed over a glowing iron skillet, covered in a light sauce of fresh tomatoes, green peppers, spring onions, coriander, crushed garlic root, ginger and selected North Frontier herbs and spices | |||||||||||||||||||||||
| Burhani | |||||||||||||||||||||||
| A hot and spicy dish cooked in yoghurt, green chillies, green massala sauce and garlic | |||||||||||||||||||||||
| Pathia | |||||||||||||||||||||||
| Lightly fried chopped onions in a thick sweet and sour sauce. A hot dish with a distinctive aroma and garnished with danhia | |||||||||||||||||||||||
| Samba | |||||||||||||||||||||||
| A hot & sour dish prepared with oriental spices, onions, lentils, garnished with garlic and coriander | Green Massala |
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| Cooked in a variety of fresh green herbs, spices, crushed garlic, Ginger, green chillies and lemon sauce. Sharp and hot | |||||||||||||||||||||||
| Naaga | |||||||||||||||||||||||
| A Bhuna style dish cooked to madras strengthdue ti the addition of naga chilli ordinated from state Bangladesh | |||||||||||||||||||||||
| Saagwala |
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| Cooked with fresh spinach, fenugreek and ground garam massala | |||||||||||||||||||||||
| Garlic | |||||||||||||||||||||||
| Cooked with medium spices an abundance of garlic, with tomatoes, coriander and herbs. A real treat for garlic lovers | |||||||||||||||||||||||
| Korai | |||||||||||||||||||||||
| Dishes tossed over a glowing skillet in a fresh tomato, green pepper, onion, crushed garlic and green chillies. It's a hot dish | |||||||||||||||||||||||
| Bhuna | |||||||||||||||||||||||
| A combination of a special blend of spices fried together to provide a medium strength and rather dry consistency as compared with a curry | |||||||||||||||||||||||
| Rogan Josh | |||||||||||||||||||||||
| A preparation with fried tomatoes, green pepper, medium to mild our own recipe | |||||||||||||||||||||||
| Dupiaza | |||||||||||||||||||||||
| A method of preparation similar to Bhuna, where onions are mixed with spices and fried briskly | |||||||||||||||||||||||
| Madras |
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| A south indian version of the dishes found in central and eastern india, having a greater proportion of garam spices, which lend a fiery taste to its richness | |||||||||||||||||||||||
| Vindaloo | |||||||||||||||||||||||
| As the Madras, but extra heat | |||||||||||||||||||||||
| Dhansak (sweet & sour) | |||||||||||||||||||||||
| Dhansak is prepared with oriental spices, pineapple, lentils and lemon juice to add a sharp flavour | |||||||||||||||||||||||
| Korma | |||||||||||||||||||||||
| Mildly spiced and cooked with coconut and fresh cream | |||||||||||||||||||||||
| Extra - £1 each | |||||||||||||||||||||||
| Bhindi, Sag, Mushroom, Chana, Chillies, Garlic | |||||||||||||||||||||||
