Biryani House

The king of kabaab, Murg Tandoori, is the best known Indian delicacy and the tastiest way to barbeque an 8oz juicy chicken breast. Garnished with lachhah onion and salad

A delectable tandoori dish of 12oz veal ribs marinated in Chef's distinct marination of mango chutney and pepper sauce, then roasted in the Tandoori oven. Garnished with Shimla Mirch

Jumbo, juicy prawns marinated with Indian herbs and spices

Succulent boneless 6-8oz tender loin boti of lamb, marinated overnight in yogurt blended with ginger and pomegranate seed, spit roasted over a charcoal grill. Garnished wiht lachhah salad with mint-yogurt dressing on it

1lb of whole fish with a distinct flavour of ginger, garlic and certain mild spices, cooked in the Tandoori oven. Garnished with coriander and served with honey lemon sauce

An outstanding technique of culinary art which is the Chef's original. Three pieces of rack of lamb marinated in pineapple chutney and then finished in a clay oven. Garnished with fresh dhania and tandoori smoked red pepper sauce

Ground lamb with chopped red onions, cilantro, ginger and peppers, skewered and barbequed in clay oven

Boneless pieces of chicken breast marinated overnight with yogurt and spices

A salad of baby greens with diced tomatoes and orange, sprinkled with honey ginger dressing. Garnished with cheese and roasted cashew nuts

A snack of green vegetable and daal fritters, served in a papaddam basket with a tropical sauce. Garnished with cucumber and tomato

Samosa served with sev, yogurt and a unique sauce. Garnished with coriander

Fresh, homemade soft cottage cheese/chicken fritters, served with mint and tamarind sauce

A mixture of garbanzo peas and potato crisps, topped with yogurt and tangy sauce

Soup of pureed lentil, flavoured with spices and fresh herbs from South India. Garnished with rice

Mildly spices yogurt with a combination of finely chopped onion, tomato, cucumber and coriander. Garnished with tarka of curry leaves and mustard

Boneless 8oz chicken breast stuffed with a combination of cottage cheese, chopped onion and black cumin, stewed in yogurt and cream. Served garnished with chopped almonds and saffron (Chef recommends with Kashmiri Naan)

Favourite of all, boneless tandoori chicken cooked in tomato cream sauce. Tandoori Tikka cooked with fresh vegetables, homemade yogurt, saffron and exotic masla sauce. Garnished with whole green chili (Chef recommends with Saada Naan)

Curried chicken, sauteed with poppy seeds, curry leaves and coconut with a touch of funugreek seeds (Chef recommends with Saada Chawal and Naan)

Boneless chicken in rich tomatoes, onion-based sauce with a touch of butter and coriander

A chicken meal with a difference. Spicy dry fried boneless white breast cubes, stewed into smooth tomato and hot chili sauce with crushed peppercorns. Garnished with sweet red and green peppers (Chef recommends with Saada Chawal)

Cardamom flavoured 5-6" lamb shank, which 'glows' like channdi or silver. It has a thick 'white' gravy that is cooked with tumeric and garnished with fresh spring mint and cherry (Chef recommends with Kashmiri Naan/ Pullao)

A 5-6" lamb shank browned and stewed in a gravy of yogurt, tomato and a secret blend of spices handed down from the time of the Great Mughals. Garnished with cilantro (Chef recommends with Pullao Rice)

Three pieces of rack of lamb marinated in freshly ground ginger, mint-lemon juice and barbequed. Finished with light gravy, flambed with rum and garnished with Sultana raisins and red pepper. (Chef recommends with Tandoori Roti)

Chunks of lean lamb meat or beef in hot and sour combination with selected Goan spices. Garnished with scoop potatoes and butter chili (Chef recommends with Saada Chawal)

Traditional way of cooking with fresh ginger, garlic, onions, tomato with Indian herbs and spices

Chunks of lamb or beef cooked in a mildly spice, fresh spinach with fenugreek leaves (Chef recommends Saada Chawal)

Balchow (a pungent seafood delicacy of pickled shrimp) cooked delicately in a tomato based gravy. The signature dish is then garnished with coconut (Chef recommends with Saada Chawal)

Succulent shrimp cooked in a mild sauce with green bell peppers, diced tomato and onions (Chef recommends with Pulao Rice)

Five succulent tiger shrimp tossed in the Chef's own specially created masala with a unique flavour, then served on a base of tangy mango chutney. Garnished with cilantro. (Chef recommends with Saada Chawal)

The 'Perry Perry', like most Goan cooking, is chili 'hot' but delicious. Garnished with coriander and chili (Chef recommends with Saada Chawal)

Diced fresh cottage cheese, spinach, fenugreek leaves cooked with oriental spices and served light garnished with sauteed mushrooms. (Chef recommends with Basmati Roti)

Cauliflower cooked with aromatic spices in tomato based gravy. A true delicacy, it is garnished with masala potato patties, juliennes of ginger and coriander (Chef recommends with Jalebi Paratha)

Chickpeas slowly simmered to perfection with coconut and oriental spices in a delicately spiced gravy. Garnished with fresh ring oinon, ginger and coriander (Chef recommends with Onion Kulcha)

A charcoal-smoked aubergine delicacy, cooked with onions and tomatoes. Garnished with ginger, coriander and roasted pumpkin seeds (Chef recommends with Garlic Naan)

Vegetarian delight of paneer balls- or 'raspberries' and peas, cooked in a mild and rich gravy which penetrates the 'raspberries' to make them juicy like a fruit. This dish is garnished with raisins and fried onions. (Chef recommends with Jalebi Paratha)

A colourful combination of mushroom, peas, corn, paneer and sweet bell peppers, cooked with fresh herbs, Garnished with roasted cashew nuts. (Chef recommends with Garlic Naan)

Jackfruit, potato and paneer stuffed with the chef's own created chutney, cooked in tomato and yogurt gravy flavoured with ginger and coriander. Garnished with roasted sunflower seeds this is a unique vegetarian delight. (Chef recommends with Saada Naan/Saada Chawal)

Slow cooked lentil delicacy, made with a combination of five lentils. Garnished with coriander. (Chef recommends with Tandoori Roti)

Fresh homemade cheese cooked in tomato creamy sauce//Tender chunks of homemade cottage cheese cooked with fresh cut tomato. (Chef Recommends with Saada Naan)

Leaved bread made from refined flour, baked in the oven flavoured with garlic and coriander.

A plain leavened bread of Northern India.

Leaved bread baked in the clay oven, garnished with dry fruits.

Exotic fennel flavoured multi layered whole wheat bread baked in a clay oven.

Leaved bread made fro Besan (gram flour) and whole wheat flour, topped with finely chopped onion, coriander and green chillies. Baked ina clay oven.

Delectable tandoori bread, stuffed with chopped onions and dry mango powder.

Dum Pukht means literally choking off the stream, maturing the prepared dish. This dish comes in your choice of succelent bonless chicken breast or lamb, steamed with fluffy white basmati rice, flavoured with aromatic spices, Garnished with fried onions, nuts and hard boiled eggs.

Stuffed with barbequed minced chicken or lamb

This is a mild and light dish of saffron flavoured fluffy white basmati rice cooked with fresh vegetables and authentic spices, garnished with roasted nuts, mint sauce and fried onions.

A 5 to 6 inch lamb shank browned and stewed in a gravy of yogurt, tomato and a secret blend of spices cooked in Indian long grain basmati rice.

Shrimp cooked in a mild sauce with green bell peppers, diced tomato and onions, cooked in Indian long grain basmati rice with a hint of fresh green mint and saffron.

White fluffy basmati rice cooked with aromatic spices, garnished with peas and nuts.

Plain fluffy white basmati rice.

A great favourite with expatriate Indians. It's a delicacy of khoyva and cottage cheese balls stuffed with pistachio and cardamom seeds in flavoured syrup. Garnished with mint and cherry.

This creamy and rich ice cream is made predominantly with real saffron and pistachio flavour. Served with phaluda, garnished with cherry and fresh mint.

Rice pudding.

Fresh homemade cottage cheese cake soaked in pistachio cardoman flavoured reduced milk topped with saffron.