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

Kohinoor Indian and Bangladeshi Cuisine

6A Minster Road, Minster-on-Sea, Sheerness, Kent, ME12 3JD | (01795) 581600/664223

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