TRADITIONAL FAVOURITES

Madras: Fairly Hot

Ceylon: With coconut. Fairly Hot

Vindaloo: Very hot

Korma: Cooked with coconut, sugar and fresh cream. Mild

Malayan: Cooked with coconut, pineapple and fresh cream. Mild

Kashmiri: Cooked with coconut, lychee, banana and fresh cream. Mild

Karahi: Cooked in a pan called a Korai (Wok). Cooked with green pepper, chopped onions and fresh herbs. Served Sizzling. Medium Heat

Rogon: Cooked with lots of fresh tomatoes and herbs.

Bhuna: Fairly dry. Medium Heat

Dupiaza: Cooked with lots of chopped onions and exotic spices. Garnished with coriander and fairly dry. Medium Heat

Saag: Cooked with spinach