A spicy medium to hot dish which is served sizzling in a wok to combine the authentic ingredients that are used in this very popular dish. Dried bayleaves, cumin and black caraway seeds add a rustic flavour to this dish. Chunky onion, bell peppers and fresh coriander are also used.

Mild, creamy and buttery but savoury. Strips of tandoori chicken or lamb tikka are used in this dish together with finely chopped onions, tomatoes, ground spices and ground almonds.

Chicken or lamb meatballs with a mild cheese centre are cooked in a mild and creamy savoury sauce with ground nuts, sliced almonds, tomatoes, dried herbs, fresh coriander and balti spices.

Lamb meatballs are cooked in a true home-style fashion emphasising the use of tomatoes, garlic, dried herbs, fresh coriander, cumin and garam masala.

For those of you who love the taste of cumin. Our chef has perfected the use of cumin in this dish by using potatoes and tandoori meats together with finely chopped onions, tomatoes, garam masala and fresh coriander. Please choose chicken tikka or lamb tikka.

The use of fresh yoghurt, tandoori spices, pureed fruit, ground almonds, fresh green chillies, coriander, green peppers, finely chopped onions and chilli powder create a fruity, tangy and a fiery hot flavour. Please choose chicken tikka, lamb tikka or prawns.

Creamy, nutty and fruity is the best way to describe this dish. This is obtained by the use of ground nuts, fresh cream, pureed mango and pineapple. Please choose chicken lamb or prawns.

Chargrilled chicken cooked in a sweet, spicy and tangy sauce with a slightly smoked flavour. Cooked using tamarind, mango chutney, garlic, green chillies, tomatoes and fresh coriander. Garnishes with crunchy fried potato sticks.

Combination of two favourite flavours with the addition of whole garlic cloves. Balti spices are used in a jalfrezi style of cooking using onions, peppers, green chillies, tomatoes, mushrooms, carrots, peas and a little ginger. Please choose chicken tikka, lamb tikka or prawns.

Chicken tikka, lamb tikka, seekh kebab and tandoori chicken on the bone are cooked in our special balti sauce, consisting of onions, peppers, garlic, tomatoes, cumin, garam masala and coriander.

The 'Naga Morich' chilli, also known as scotch bonnet can reach scoville units of up to 1.5 million and are known as one of the hottest chillies in the world. Of course if used in moderation can produce fabulous flavours in curries. In this dish we have also used balti spices to give a slight tangy flavour to the curry. Cooked with chunky onions, bell peppers, garlic, ginger, fresh coriander and tomatoes. Please choose chicken tikka, lamb tikka or prawns.

Marinated tandoori meats are cooked with a special fruity masala yoghurt sauce, ground almonds and fresh cream to produce a mild, slightly sweet and sharp flavour. Topped with pistachio and almond flakes.

The nations favourite main course. Mild and creamy with a touch of coconut for a winning flavour.