Classic Curries
CLASSIC CURRIES
ROGAN JOSH
Originated
from the Kashmir region of India, it’s
gravy is rich, hearty and flavoursome
characterised by tomato, ginger, onion
and heady spices.
VINDALOO
Originally bought
to the Goa region of India by the
Portuguese, its spicy hot and tangy
gravy cooked with a blend of coconut,
vinegar, red chillies and authentic
ground spices, a heady mix that is truly
delicious, but only for those who like it
hot.
KORMA
With its roots in Mughlai
cuisine, today’s Korma is mild, rich,
aromatic and delicate blend of
authentic spices, cashew nuts,
simmered creamy sauce; flavoured
with cardamom.
CLASSIC CURRIES
MADRAS
Our balanced blend of 11
spices mainly mustard seeds, onions,
dry peppers, fenugreek, dry chilli and
coconut milk, captured in oil for a deep,
rich, authentic flavour.
SAAG
The succulent texture of the
meat in this pan cooked spinach curry
absorbs the flavours of spinach,
ginger, garlic and whole spices with
roasted fenugreek.
