A light authentic Korma prepared with whipped yoghurt, saffron and aromatic spices. Our Korma is traditionally thickened with poppy seeds, coconut cream and ground almonds. Mild with a hint of warming Kashmiri chilli. No added sugar, cream or food colouring, our traditional Korma is light, fresh and aromatic. 350gm single portion. Approx 50% meat content.

A complex spicy chicken curry from the state of Kerala. Authentically prepared with a dry 12 spice roast, a marinade and a coconut gravy. Plenty of chilli and finished with fresh curry leaves and our home-made garam masala. 350gm single portion. Approx 50% meat content.

A very special dish for those who love their chilli. This recipe oozes authenticity and has been handed down through three generations. Packed with whole spices, the coconut gravy is reduced for at least three hours and offers a depth of flavour that excites the palate. 350gm single portion.

Tender chuck steak cooked in a yoghurt and black pepper gravy. Although rich in flavour this dish is very mild and appeals to those seeking a big meaty hit without the heat. 350gm single portion. This is a semi-dry dish with a meat content exceeding 60%.

Locally sourced Norfolk lamb in a fiery and spicy South Indian gravy. 350gm single portion. Includes mustard seeds, fresh curry leaves, yoghurt and tamarind.

Marinated and charred chicken thigh fillets in a rich creamy masala gravy. Spicier and more complex than a British Indian restaurant Tikka Masala. Medium+ spice. 350gm single portion.

A very rich and creamy dish made with mild spices, plenty of butter, yoghurt and cream. A very mild comforting dish, also a lovely alternative to the Korma or Tikka Masala.

Tender slow-cooked lamb shank in a spicy yoghurt gravy. An authentic north Indian dish that's not too spicy and allows the lamb to shine. Fragrant, authentic and rich, finished with freshly grated nutmeg. Please note, this dish has less gravy than a curry but enough to compliment the meat. Allow one shank per person. Each portion contains one lamb shank and weighs approx 450gm. This dish can fluctuate in price depending on the lamb available.

Mangalorean Chicken Curry with coconut, tamarind, ghee, spices and fresh curry leaves. Medium spice.

Rich and flavourful curry with a complex masala, plenty of tomatoes, mild Kashmiri chillies, a dried fruit paste and enriched with cashew cream. Mild to medium spice. 350gm single portion. Approx 50% meat content.

Slightly sweet, sour and spicy. Nothing like a British Indian "blow your brains out" Vindaloo. This is the real deal, a true Portuguese Indian fusion dish with our own twist, a little apple to compliment the pork and the aromatic spices.

Rajasthani Red Mutton Gravy made with a unique wet chilli masala. Tender mutton is slow-cooked in yoghurt, masala, ginger, garlic and turmeric.

A rich curry made with cashew paste, a caramelised onion paste, spices, kewra extract and saffron. A nice medium spiced curry, very well rounded and pleasant.

Tender goat meat jungle curry, slow-cooked in a super spicy wet chilli masala and aromatic spices.

A very popular and delicious south Indian lambs livery curry. Medium spice and enriched with cashew paste.

Local beetroot simmered in a mild coconut and tomato gravy. Cumin, garlic and fresh curry leaves add depth while a splash of fresh lime juice complements the sweetness of the beets. Topped with charred green beans tossed in a little green chilli, lime, fresh coconut and garlic. Mild. 350gm single portion.

A Goan dish made with button mushrooms, tamarind, fresh coconut, dried red chilli and clove. Slightly sour, medium+ heat, a truly delicious pure vegetarian curry. 350gm single portion.

A rich creamy Goan vegetable curry made with carrots, sweet potato, green beans, peas and cauliflower. The gravy is a tomato base blended with, desi ghee, yoghurt, cashew cream and dairy cream. With a myriad of spices, freshly ground cinnamon and a pinch of sugar, this curry is the ultimate in vegetarian comfort food. Contains NUTS and DAIRY. Mild to medium spice. 350gm single portion.

Our Coconut Chana Masala contains a complex ten spice masala. And freshly grated roasted coconut. Think big flavour and then some, this takes chickpeas to the next level! 100% plant-based, suitable for vegans. 350gm single portion.

Hot, spicy and pungent, an authentic curry from the Indian state of Maharashtra. Contains mixed vegetables, poppy seeds, sesame seeds and a ground & roasted 14 spice masala. The heat comes from dried red chilli, Kashmiri chilli and fresh chilli. If you like em hot, this one hits the spot! 100% plant-based, suitable for vegans. 350gm single portion.

Indian cottage cheese cooked in a mild spinach gravy. Smooth and creamy with only a touch of fresh green chilli. 350gm single portion.

Restaurant style Paneer Butter Masala is a rich medium spiced creamy curry made with Indian cottage cheese, fenugreek, fresh cashew paste and a little cream. Contains NUTS and DAIRY. 350gm single portion.

Three different dal, bottle gourd, pumpkin, aubergine and tomato in a spicy and slightly sour gravy. Satisfying, healthy and full of flavour, this is my favourite vegetarian curry, will it be yours? 100% plant-based, suitable for vegans. 350gm single portion.

Marinated and roasted mushrooms in a medium spice tomato gravy. This vegetarian dish has additional flavours not found in its chicken counterparts such as carom seeds and chaat masala. Unique, flavoursome and creamy.

This hotel-style korma is more spicy than mild, is dairy-free, and is enriched with a delicious fresh coconut and cashew paste. Unique, flavoursome and creamy.

Creamy restaurant style dal tempered with cumin, fried garlic and red chilli. Smoky and comforting.

A rich creamy and comforting dish made with whole urad dal, kidney beans, black cardamom, nutmeg, butter and cream.

An aromatic dal cooked down with fenugreek, mustard, onion, cumin and fennel seeds. Contains asafoetida, asafoetida may contain traces of gluten.

Fresh fenugreek leaves cooked down with lentils, spices, raw mango and fresh curry leaves. Contains asafoetida, asafoetida may contain traces of gluten.

A delicious mild dal curry made with pumpkin, mong dal, fresh coconut and mild spices.

A tangy spicy South Indian curry made with fresh coconut, tamarind and chilli.