Vindaloo Hot Curry (GF)
Typically a Goanese-style dish cooked in Vinegar and Manjit’s special spicy dark spices, which is then cooked through with a spicy gravy which will take your taste buds to the extremely next level. Try it with Beef, Chicken, or Lamb.
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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.
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.
Roganjosh is a staple of Kashmiri cuisine and is one of the main dishes of Kashmir. Roganjosh consists of pieces of lamb braised with a gravy flavoured with garlic, ginger and aromatic spices; a rich gravy is used to finish the pot roast and garnished with simple green coriander.
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