Bringing something of the Hyderabadi ethos and personality to this famously splendid taste, Indian Ocean Biryani dishes are meals in themselves, served with a special touch that makes them truly irresistible.Served with a fresh omelette and a curry sauce of your choice.The restaurant version has small fried pieces of onion in the sauce and then larger chunks of lightly cooked onion added towards the end of cooking.
With this in mind our team of chefs have picked some stunning dishes to make the most of these properties, without sacrificing any of the fantastic taste and texture for which they are known.
Originally a Portuguese dish, transformed in colonial outposts from Goa to Madras to become the restaurant favourite that is enjoyed across Britain today.
We pride ourselves on using wonderfully fresh ingredients to their best advantage to create a range of delectable starters, inspired by authenitc recipes from across the Indian continent, full of flavour and visual appearance.
Hyderabad's 400 year old culinary history, like its culture, is well known throughout India and Biryani is its most talked about dish.
A hot dish with a distinctive aroma, garnished with fresh coriander.
Mild and creamy but never bland, a traditional Korma requires long slow cooking of marinated meat abraised on a very low heat until all of the juices condense down into a thick sauce with ground almonds, coconut and thick cream.A fresh but fiery curry with tomato puree and herbs. Like its more famous cousin, dhansak, patia is a Parsee dish.Lightly fried onions cooked with tomatos to a natural red sweet and sour sauce.King prawns seasoned with salt and pepper, marinated with grated ginger, crushed garlic and yogurt, lime juice and ground chilli pepper.The King Prawn Tikka is cooked in a masala curry sauce, one of the most well known dishes in Indian cuisine. Over the time it has been ranked as high as 51 249 in the world, while most of its traffic comes from Egypt, where it reached as high as 25 461 position. was its first registrar, now it is moved to e Nom Inc..