Rajasthani Goat Curry (GF)
A special dish from the boss’s birth town back in India, Sri Ganganagar, Rajasthan.
Tender goat pieces (on the bones) cooked with Manjit’s specialty of the finest blends of red and dark spices to give a mouth-watering curry to enhance your palate.
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Chicken Seekh Pao - Exotic chicken mince pressed on a skewer with onion, green spices, and smoke-roasted over charcoal. Served in a creamy cheese sauce to fascinate your taste buds.
Do you know how Tandoori Chicken was born? It was born 100 years ago in Gora Bazar in Peshawar, where a man named Mokha Singh Lamba started a small restaurant. The restaurant's chef Kundan Lal Gujral decided to experiment by skewering yogurt marinated pieces of chicken and sticking them into the tandoor (which was previously used only for bread). Then the incredibly popular, Tandoori chicken was born. Did you also know that Tandoori chicken is the parent dish of Butter Chicken? Our special version of a full chicken, marinated in Manjit's special spices, ginger and garlic extracts, lemon juice and yogurt. It is then roasted to take your palate to the next level. (or even half tandoori chicken)
A traditional Indian - British favourite; a combination of fresh onions, tomatoes, and capsicum combined with smoky tandoori chicken tikka pieces and Manjit's special spices, cooked to your perfection.
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