Madras Curry (GF)
Invented for the British during the 19th Century, and originating from the southern part of India, Chennai. This dish is cooked in a medium to hot gravy with homemade dark spices and curry leaves to bring an exciting taste. Your choice of Beef, Chicken or Lamb.
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Boneless chicken curry, cooked in a rich, thick, creamy base with fenugreek leaves (Methi), to enhance a mild and subtle flavour for those who enjoy a nice mild curry.
Most people do not know that dal (Lentils), is the most common dish in the Indian Household. Every household has its own version of making this simple yet appetising dish. Manjit's special yellow dal cooked on a slow fire, to bring out the simple flavours, which are then cooked with clarified butter and garnished with fresh coriander and ginger to bring this simple dish an exotic flavour.
Lamb Seekh Kebab - Lamb mince is marinated with a special blend of Manjit's herbs, pressed onto a skewer, and smoke-roasted in the Tandoor.
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