Jhal’ meaning pungently spicy and ‘pharezi’ meaning stir-fry. The first Jhalpharezi curries were believed to be made in Calcutta. Your choice of chicken, lamb, beef or vegetable fried with peppers, lots of onions and some chillies. *Spicy
This is a classic originating from Bengal which you cannot beat. It is medium spiced dish that is full of flavours with a thick dry tomato based sauce.
Is a combo of Persian and Gujarati cuisine. It is simply hot, sweet and sour with lentils. A perfect weekday supper to warm you up! *Contains Dairy
One of the most popular dishes guaranteed on every Indian restaurant menu. A creamy tomato and coconut based sauce – why not try it with one of the naan breads to give you that complete classic experience. *Contains Dairy
A stew prepared in a wok from the choices above, in a reduced tomato and pepper based sauce. Usually a late night meal in Pakistani cuisines.
Balti meaning “bucket” in Bengali and Hindi. It first arrived in Birmingham in the 1970’s but originates from Baltistan in northern Pakistan. Balti sauce is based on garlic, tomatoes, onions, garam masala and turmeric. Can’t go wrong with this traditional classic!
A fiery sweet and sour dish in a thick and flavoursome gravy – similar to our Dhansak. Pathia is an ancient curry which was brought over from Persia. This classic curry will leave you yearning for more.
One of the most popular dishes in South Asia. A rich and creamy curry delicately made with a blend of authentic spices and coconut. It just begs to be soaked up by a piece of fresh naan! This is truly one that makes British taste buds go global! *Contains Dairy
Cooked in a delicious earthy sauce flavoured with fresh Fenugreek leaves that’s lifted with the tang from the yogurt.