Chicken Tikka Massala
The famous chicken tikka massala, found in most Indian restaurants, prepared with the Jaipur special fenugreek, minced meat and massala sauce. Mild in flavour
Chicken Hyderabadi
Chicken marinated and laced with cashew nut paste, cooked with milk and cream. A superb chicken dish. Mild in flavour.
Tandoori Butter Chicken
Boneless tandoori chicken cooked in a creamy, buttery sauce, made with almond flakes, a touch of coconut, onions, cream and a touch of tomato to give a slightly sweet buttery cream feel.
Special Malaya
Specially prepared chicken tikka cooked with almond and coconut flakes with a touch of butter and mild spices
Chicken or Lamb Passanda
Juicy pieces of marinated chicken or lamb, cooked in purified Indian butter, ground almond and mild spices with a dash of cream to give a mild sweet flavour
Chittagonian Chingri Massala
Giant King Prawns from the Bay of Bengal are baked in the clay oven then gently simmered in a spicy red massala sauce. Mild to taste
Special Murghi Massala
A traditional dish cooked with fried mince lamb and grilled off the bone tandoori chicken with a boiled egg, in a spicy thick curry sauce. Medium Hot
Chicken or Lamb Tikka Saag
Chicken or lamb cooked with steamed spinach and coriander. Medium hot
Rajasthani Gosht
A fairly hot stew dish prepared with shanks of grilled lamb gently simmered in a yoghurt and tamarind sauce. A superb lamb dish with plenty of strong flavours
Chicken or Lamb Tikka Jalfrezi
Chicken tikka or Lamb tikka cooked with plenty of sliced green chillies, onions & green peppers. Fairly hot spices and herbs together with a thick curry sauce, garnished with fresh coriander
Chicken makani
Morsels of succulent pieces of chicken marinated with ginger, garlic and home made yoghurt and charcoal grilled. Gently cooked with cream and a blend of two Indian cheeses. Mild in flavour
Chicken or Lamb Karahi
Chicken or Lamb tikka cooked deep pan style with cubed onions, peppers, & Punjabi spices. Medium.
Chicken or Lamb Honey Massala
Diced chicken or lamb marinated in mild exotic spice, roasted on skewers in the tandoori an then cooked in a special creamy sauce with honey sprinkled on top with flake coconut
Amli Chicken
A medium to mild dish cooked in aromatic mango sauce
Chingri Jalfrezi
Marinated king prawns cooked with sliced onions, peppers and chilli in a sauce. Fairly hot in flavour
Shahi Shashlick Bhuna Chicken or Lamb
Tender pieces of chicken or lamb immersed overnight together with mustard seeds, onions, peppers and tomatoes grilled and gently cooked Goan style – medium hot
Chicken Darjeeling
Tender pieces of chicken tikka delicately marinated in spiced and cooked in a creamy mild curry sauce
Chicken or Lamb Tikka Rogan
Chicken or lamb cooked with shredded onions, kashmiri spices and garnished with fried spicy tomatoes and fresh coriander- medium
Arkan Gosht
Arakan people live in the hilly south east part of Bangladesh. These people eat lamb using the hottest green chilli & calamansi. Hot to taste
Chicken Parsi
A gujrati dish cooked with channa dal and fresh lemon juice – medium
Chicken Chilli Massala
Prepared with boneless chicken from the charcoal fire and cooked with fresh green chillies, coriander, a touch of massala sauce, onions and spices to give slightly hot taste
Gate of India Special
This dish is cooked with a mixture of chicken tikka, lamb tikka, tandoori chicken, prawns and mushrooms. Prepared with thick curry sauce, fresh fried garlic, onions, green peppers and medium spices.
Raja Rani
This dish is cooked with tandoori chicken off the bone, minced meat, small chick peas, mushrooms, bullet chillies. Tasting slightly hot. Served with Sambuca to give a punch
Gate of India Special Biryani
Selection of tandoori specialities, stir fried with saffron rice and served with vegetable curry sauce
Mumbai Massala
A traditional dish cooked with sambuca, fried minced lamb and grilled off the bone tandoori chicken in a spicy thick curry sauce. Medium hot.
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