Jhinga Malabari (GF)
Jumbo prawns cooked through a creamy, flavourful coconut sauce along with capsicum, ginger, and carom seeds, an aromatic curry for sure!!!
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Manjit's favourite succulent crispy prawns are marinated overnight with olive oil, garlic, and a hint of black pepper and served soaked in the chef's special butter sauce.
Chooza Tikka - Boneless chicken fillets marinated overnight with spices and yogurt, then put on skewers and roasted in the tandoor.
This curry was created in imperial kitchens and served to kings, queens and other royals during the Mughal era in India. This is a famous Indian dish, which translates to "nine-gem curry". The "gems" are the vegetables and the nuts that make up the curry. A festive dish cooked with assorted nine jewels in an almond-based curry sauce which makes it royal and delicious.
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