PunjabiCurries

Mixed lightly fried vegetables (capsicum, onion, tomato, cauliflower and potato) in onion and tomato gravy

Mixed vegetables (carrots, french beans, green peas and cauliflower) in spicy tomato and onion gravy, garnished with fried chillies

Potatoes stuffed with mashed vegetables and cottage cheese served in thick gravy

Chick peas in lighty spiced onion and tomato gravy

Delicately roasted cashewnuts in a rich paneer and cream based gravy

Green peas and fenugreek leaves in a rich cream based curry

Mixed vegetable and cottage cheese dumplings in mild cashewnut and yoghurt gravy.

Mixed vegetables in a delicately seasoned mild curry garnished with nuts. in the preparation of this speciality The word 'navratan' refers to the 9 different types of vegetables, fruits and nuts used

Sweet corn in thick gravy

Sweet corn in coconut curry

Minced vegetables in an extra spicy tomato gravy

A combination of yellow lentils cooked with fresh tomato and herbs in a spicy sauce topped with fried garlic, other spices and seasoning.

(Black Daal) Mixed black lentil curry cooked overnight with tomatoes, cream and clarified butter A particularly good choice to accompany the dry dishes.