Welcome to Achari Indian Restaurant

Typical Indian shack speciality, cumin and turmeric flavoured crisp potato cakes topped with a medley of spicy chickpeas, yoghurt, tamarind and molasses chutney and gram flour angel hair.

Seasonal mixed vegetables, finely sliced, dabbed in a spicy gram flour batter, fried until crisp served with minty yoghurt dip.

Mix Vegetables with Indian spices traditional style wrap in a pastry deep fried.

Meat mince with potatoes, Indian spices traditional Style wrapped in a pastry deep fried

Irish lamb leg, minced with ginger, garlic, spices & fresh coriander skewered and barbecued in clay ovan.

Cubes of chicken tenderised overnight in a marinade of ginger, garlic, Chillies, limejuice, mustard and garam masla, grilled to perfection. An all time favourite.

Warm water tiger prawns, ginger, garlic scallions, fresh coriander and gingelly seeds minced and encased in crisp pastry served with tripua pineapple and crushed chilli preserve.

Popular Indian tea time starter cubes of chicken dipped in rich battered of Gram flour with Mango powder, Anar dana, Cumin powder, red chilli and spices, deep fried.

Unique creamy margination with touch of saffron cardamom, Fennel seed, Almond Ground, Coconut, Fresh cream BBQ in clay oven..

Cod or haddock, doused in a plethora of spices, lime and chilli gram flour deep fried, best served outside every off-license in the Punjab region.

Lamd diced marinated with red chilli, cumin, mix spice yoghurt and touch of vinegar BBQ in a clay oven.

Exhibitionism to flaunt Achari’s prowess in one package. chicken tikka, seekh kebab sunder kebab, meat samosa. Served with a mint yogurt dip.

Vegetable mix plater include ragda patties, vegetable bhajiyas, vegetable samosa

Crisp and crunchy flat cakes of crabmeat, ginger, lime rind, coconut and chillies, served with a citrus tropical mango mustard dip.

Most cultural style when friend and family together with full spice of dish with mouth-watering taste BBQ chicken cooked with beautiful five spice of pickle, chilli, cumin seed, garam masala and lovely tangy.

Barbequed chicken tikka’s in a tomato butter cream sauce enhanced with garam malasa and herbal fenugreek.

Cooked with spinach, flavoured with ginger, garlic and cumin. Furnish with a liaison of butte

Chicken Tikkas cooked with cloves, coriander, ginger, garlic, fresh green chillies in Tomato and onion sauce with beautiful mint flavour.

Cooked in an onion, tomato sauce with capsicum spice up with cumin seed aniseed

Fresh chicken tikka cooked with almond, salt, chilli, fennel seed, cumin, garam masala, touch of vinegar and touch of coconut milk.

Barbecued tossed in an onion and tomato sauce with scallions and bell peppers, tomatoes Flavoured with cumin, coriander and gram masala finished with a touch of yogurt and cream.

Chicken tikka cooked with onion, ginger, garlic, mixed bell peppers broiled coriander, peppercorn and chilli.

Chicken cubes cooked in fiery brown curry flavoured with peppercorns, chilli flakes, coriander, ginger, garlic, brown sauce, madras touch.

BBQ Chicken cooked with scallions, peppers, tomatoes, mushrooms, ginger garlic and spice.

A rich creamy dish cooked with almond, coconut, cardamom, kewara and ground onion and fresh cream.

Chicken or lamb cooked with mangetout and red chilli, pepper corn,cumin seeds & garam masala.

Dish from punjab village cooked with Tomato & onion sauce, ginger, garlic, garam masala with touch of pepper corn & fresh coriander.

Paupiettes of chicken Supremes rolled with a nutty onion stuffing, braised in a creamy sauce resplendent with aromatic sweet spices. A speciality of the erstwhile Avadh Empire of central India.

A rich, creamy lamb dish with ground almonds, pistachios, saffron, cardamom and apricots originating in the royal kitchen of the emperor Shah Jehan.

Lamb noisettes braised in a tomato, onion and ginger-garlic sauce flavoured with garam masala, cinnamon and mace, garnished with juliennes of ginger and fresh coriander.

A speciality from Kashmir. Pot roasted lamb and mushrooms in a tomato and onion sauce flavoured with vetivier, kashmiri yakhni masala and fresh coriander.

Lamb noisettes braised cooked with cauliflower in a tomato, onion sauce flavoured with garam masala cinnamon & mace, garnished with juliennes of ginger and fresh coriander.

A unique Punjabi lamb dish – pot toasted lamb cubes curried with leafy mustard and spinach with a flavour of the Pungent mustard, imported from India.

A dish of the Chettiyar clan in Tamil Nadu, noisetted of lamb braised in a fiery brown curry flavoured with fennel seeds, peppercorns, chillis, coriander seeds, ginger, garlic & browned coconut.

Pot roast Lamb cooked with a combination of threelentil moong, masoor split Bengal tempered withgarlic, cumin and red chillies.

Lamb dice cooked with green peas, cumin seeds, coriander, ginger garlic and chilli with or without potatoes.

Traditional home style curry green beans/(okra)lady finger cooked with roasted lamb in onion and tomato sauce with red chilli and touch of javitri.

Traditional home style curry green beans/(okra)lady finger cooked with roasted lamb in onion and tomato sauce with red chilli and touch of javitri.

Lamb diced cooked with mild chilli, cumin powder, ground almond, onion and tomato sauce with touch of coconut Milk.

Lamb cooked with steam mix veg in mild spices of dry light onion and tomato sauce.

Chicken braised in cumin powder cooked in a Thai green flavoured sauce and green chillies, galangal, lemon grass, kaffir lime leaves and tropical coconut milk.

Corn Feed fresh chicken cooked, topped with a sweet and sour peanut sauce with capsicum and frizzled chives.

Chicken braised in cumin powder cooked in a Thai red chilli flavoured sauce and green chillies, galangal, lemon grass, kaffir lime leaves and tropical coconut milk.

Warm water tiger prawns cooked in cumin powder cooked in a Thai green flavoured sauce and green chillies, galangal, lemon grass, kaffir lime leaves and tropical coconut milk.

Warm Water Tiger prawns renowned for theirintense flavour, tossed in a tomato onion sauce withcapsicum, cubed onions and green coriander

Hot, sweet ‘n’ sour prawn curry flavoured with a potent chilli and palm vinegar paste, this dish hails from Goa, known for its golden palm beaches and seafood cuisine.

From the sunderban delta comes this dish, a Bengali fish curry in which Red Snapper is shallow fried in a trio of turmeric, ginger and milled mustard, then simmered in a tomato cumin sauce flavoured with Indian pickling five spices.

A rich creamy dish cooked with almond, coconut, cardamom, kewara and ground onion and fresh cream.

Prawn cooked with mild chilli,cumin powder, ground almond, onion and Tomato sauce with touch of coconut milk.

Jumbo king prawns marinated in cream and toasted gram flour, barbequed in tandoor to infuse the unmistakable ‘char grilled’ flavour typical to all Tandoori kebabs, simmered in a mild creamy tomato sauce.

Basmati Rice, Plain steamed.

Basmati rice cooked with bay leaves, cloves, cinnamon and cardamom.

Boiled rice tossed in lime juice, curry leaves, peanuts and five seed tempering of fennel, onion seed, brown mustard, cumin and coriander seeds.

Basmati rice cooked with egg, bay leaves, cloves, cinnamon and cardamom.

Basmati rice cooked with egg, bay leaves, cloves, cinnamon and cardamom.

Basmati rice cooked with mushroom, bay leaves, cloves, cinnamon and cardamom.

Rice with Medium spices

Rice with Medium spices

Rice with Medium spices

Rice with Medium spices

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

A bread made of a milk enriched refined flour dough, topped with onion seeds and baked in the tandoor.

Naan with a medley of garlic.

Naan with a medley of garlic and fresh coriander

Naan with a medley of garlic, red onions and fresh coriander.

A rich naan bread, baked with a semi-sweet stuffing of coconut, almonds and raisins.

This rustic bread is made of whole-wheat and isstaple of Raikas camel breeding tribe of the TharDesert.

Naan bread stuffed with grated goat’s cheese, chopped red onion and scallions.

Naan bread stuffed with fresh lamb mince, chilli spices and fresh coriander.

Different chefs have their own recipe for this fabulous potato curry. Ours certainly carries the flavours of every conceivable Bombaiyya spice.

Assorted seasonal vegetables, tropical preserved fruit, dry fruit and nuts, gently cooked in a tomato butter cream sauce drizzled with beurre fenugreek.

An utterly delicious vegetable and potato currypresented as cooked by Indian mothers in a majorityof households! ‘Classic example of authentic ‘HomeStyle’ Indian cooking.

Homemade cottage cheese and spinach in a ginger, garlic and tomato sauce finished with a touch of cream.

A combination of three lentils: moong, masoor and split Bengal gram dals Tempered with garlic, cumin and red chillies.

Chana Dal cooked with spinach, flavoured with ginger, garlic and onion, finished with butter and touch of cream.

Literally means korma with nine jewels. A combination of vegetables and fruits in a creamy almond and cardamom flavoured sauce.

Potatoes, green peas and cauliflower floretstossed with onions, mixed peppers,tomatoes and coriander- a dry preparation.

Potatoes, green peas and cauliflower florets tossed with onions, mixed peppers, tomatoes and coriander- a dry preparation.

Fried okras in a tangy masala with mango powder and pickling spices Comprising of mustard, cumin, fenugreek and onion seeds.

Fried okras in a tangy masala with mango powder and pickling spices Comprising of mustard, cumin, fenugreek and onion seeds.

Green peas and home-made cheese cooked with chilli, cumin, fenugreek leaves and tomato onion sauce.

Green peas and home-made cheese cooked with chilli, cumin, fenugreek leaves and tomato onion sauce.

Chick peas cooked with zeera, jaffile, fennel seeds, red chillies, garam masala, fresh coriander and onion-tomato sauce with touch of garlic and ginger.

A Popular dish from the royal buffet of the Nizaam of the Deccan Kingdom of Hyderabad. Corn fed chicken with a brown onion and coconut sauce with tempering of spluttered mustard seeds, broiled fennel and crushed chilli flakes.

A rich spicy dish for spice lover, cooked in an onion, tomato sauce with hottest chilli and spice.

Chicken Tikka cooked with cube Onion,Fresh Coriander cumin seeds red chilli and Mix spices

Chicken breasts stuffed rolled and braised in tangy marination, masked and touch of cream in tomato sauce.

Whipped yogurt with chopped cucumber, tomatoes, coriander and onions with mild spice.

Two Poppadoms and Chutney

Coke can

Diet Coke can

Seven Up can

Club Orange

Mango Lassi

Sweet Lassi

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Choose any Chicken or Lamb Curry with Rice or Chips(Roghan Josh, Madras, Achari Chicken Makhani, Balti, Haryali.)

Typical Indian shack speciality, cumin and turmeric flavoured crisp potato cakes topped with a medley of spicy chickpeas, yoghurt, tamarind and molasses chutney and gram flour angel hair.

Seasonal mixed vegetables, finely sliced, dabbed in a spicy gram flour batter, fried until crisp served with minty yoghurt dip.

Mix Vegetables with Indian spices traditional style wrap in a pastry deep fried.

Meat mince with potatoes, Indian spices traditional Style wrapped in a pastry deep fried

Irish lamb leg, minced with ginger, garlic, spices & fresh coriander skewered and barbecued in clay ovan.

Cubes of chicken tenderised overnight in a marinade of ginger, garlic, Chillies, limejuice, mustard and garam masla, grilled to perfection. An all time favourite.

Warm water tiger prawns, ginger, garlic scallions, fresh coriander and gingelly seeds minced and encased in crisp pastry served with tripua pineapple and crushed chilli preserve.

Popular Indian tea time starter cubes of chicken dipped in rich battered of Gram flour with Mango powder, Anar dana, Cumin powder, red chilli and spices, deep fried.

Unique creamy margination with touch of saffron cardamom, Fennel seed, Almond Ground, Coconut, Fresh cream BBQ in clay oven..

Cod or haddock, doused in a plethora of spices, lime and chilli gram flour deep fried, best served outside every off-license in the Punjab region.

Lamd diced marinated with red chilli, cumin, mix spice yoghurt and touch of vinegar BBQ in a clay oven.

Exhibitionism to flaunt Achari’s prowess in one package. chicken tikka, seekh kebab sunder kebab, meat samosa. Served with a mint yogurt dip.

Vegetable mix plater include ragda patties, vegetable bhajiyas, vegetable samosa

Crisp and crunchy flat cakes of crabmeat, ginger, lime rind, coconut and chillies, served with a citrus tropical mango mustard dip.

Most cultural style when friend and family together with full spice of dish with mouth-watering taste BBQ chicken cooked with beautiful five spice of pickle, chilli, cumin seed, garam masala and lovely tangy.

Barbequed chicken tikka’s in a tomato butter cream sauce enhanced with garam malasa and herbal fenugreek.

Cooked with spinach, flavoured with ginger, garlic and cumin. Furnish with a liaison of butte

Chicken Tikkas cooked with cloves, coriander, ginger, garlic, fresh green chillies in Tomato and onion sauce with beautiful mint flavour.

Cooked in an onion, tomato sauce with capsicum spice up with cumin seed aniseed

Fresh chicken tikka cooked with almond, salt, chilli, fennel seed, cumin, garam masala, touch of vinegar and touch of coconut milk.

Barbecued tossed in an onion and tomato sauce with scallions and bell peppers, tomatoes Flavoured with cumin, coriander and gram masala finished with a touch of yogurt and cream.

Chicken tikka cooked with onion, ginger, garlic, mixed bell peppers broiled coriander, peppercorn and chilli.

Chicken cubes cooked in fiery brown curry flavoured with peppercorns, chilli flakes, coriander, ginger, garlic, brown sauce, madras touch.

BBQ Chicken cooked with scallions, peppers, tomatoes, mushrooms, ginger garlic and spice.

A rich creamy dish cooked with almond, coconut, cardamom, kewara and ground onion and fresh cream.

Chicken or lamb cooked with mangetout and red chilli, pepper corn,cumin seeds & garam masala.

Dish from punjab village cooked with Tomato & onion sauce, ginger, garlic, garam masala with touch of pepper corn & fresh coriander.

Paupiettes of chicken Supremes rolled with a nutty onion stuffing, braised in a creamy sauce resplendent with aromatic sweet spices. A speciality of the erstwhile Avadh Empire of central India.

A rich, creamy lamb dish with ground almonds, pistachios, saffron, cardamom and apricots originating in the royal kitchen of the emperor Shah Jehan.

Lamb noisettes braised in a tomato, onion and ginger-garlic sauce flavoured with garam masala, cinnamon and mace, garnished with juliennes of ginger and fresh coriander.

A speciality from Kashmir. Pot roasted lamb and mushrooms in a tomato and onion sauce flavoured with vetivier, kashmiri yakhni masala and fresh coriander.

Lamb noisettes braised cooked with cauliflower in a tomato, onion sauce flavoured with garam masala cinnamon & mace, garnished with juliennes of ginger and fresh coriander.

A unique Punjabi lamb dish – pot toasted lamb cubes curried with leafy mustard and spinach with a flavour of the Pungent mustard, imported from India.

A dish of the Chettiyar clan in Tamil Nadu, noisetted of lamb braised in a fiery brown curry flavoured with fennel seeds, peppercorns, chillis, coriander seeds, ginger, garlic & browned coconut.

Pot roast Lamb cooked with a combination of threelentil moong, masoor split Bengal tempered withgarlic, cumin and red chillies.

Lamb dice cooked with green peas, cumin seeds, coriander, ginger garlic and chilli with or without potatoes.

Traditional home style curry green beans/(okra)lady finger cooked with roasted lamb in onion and tomato sauce with red chilli and touch of javitri.

Traditional home style curry green beans/(okra)lady finger cooked with roasted lamb in onion and tomato sauce with red chilli and touch of javitri.

Lamb diced cooked with mild chilli, cumin powder, ground almond, onion and tomato sauce with touch of coconut Milk.

Lamb cooked with steam mix veg in mild spices of dry light onion and tomato sauce.

Chicken braised in cumin powder cooked in a Thai green flavoured sauce and green chillies, galangal, lemon grass, kaffir lime leaves and tropical coconut milk.

Corn Feed fresh chicken cooked, topped with a sweet and sour peanut sauce with capsicum and frizzled chives.

Chicken braised in cumin powder cooked in a Thai red chilli flavoured sauce and green chillies, galangal, lemon grass, kaffir lime leaves and tropical coconut milk.

Warm water tiger prawns cooked in cumin powder cooked in a Thai green flavoured sauce and green chillies, galangal, lemon grass, kaffir lime leaves and tropical coconut milk.

Warm Water Tiger prawns renowned for theirintense flavour, tossed in a tomato onion sauce withcapsicum, cubed onions and green coriander

Hot, sweet ‘n’ sour prawn curry flavoured with a potent chilli and palm vinegar paste, this dish hails from Goa, known for its golden palm beaches and seafood cuisine.

From the sunderban delta comes this dish, a Bengali fish curry in which Red Snapper is shallow fried in a trio of turmeric, ginger and milled mustard, then simmered in a tomato cumin sauce flavoured with Indian pickling five spices.

A rich creamy dish cooked with almond, coconut, cardamom, kewara and ground onion and fresh cream.

Prawn cooked with mild chilli,cumin powder, ground almond, onion and Tomato sauce with touch of coconut milk.

Jumbo king prawns marinated in cream and toasted gram flour, barbequed in tandoor to infuse the unmistakable ‘char grilled’ flavour typical to all Tandoori kebabs, simmered in a mild creamy tomato sauce.

Basmati Rice, Plain steamed.

Basmati rice cooked with bay leaves, cloves, cinnamon and cardamom.

Boiled rice tossed in lime juice, curry leaves, peanuts and five seed tempering of fennel, onion seed, brown mustard, cumin and coriander seeds.

Basmati rice cooked with egg, bay leaves, cloves, cinnamon and cardamom.

Basmati rice cooked with egg, bay leaves, cloves, cinnamon and cardamom.

Basmati rice cooked with mushroom, bay leaves, cloves, cinnamon and cardamom.

Rice with Medium spices

Rice with Medium spices

Rice with Medium spices

Rice with Medium spices

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

A bread made of a milk enriched refined flour dough, topped with onion seeds and baked in the tandoor.

Naan with a medley of garlic.

Naan with a medley of garlic and fresh coriander

Naan with a medley of garlic, red onions and fresh coriander.

A rich naan bread, baked with a semi-sweet stuffing of coconut, almonds and raisins.

This rustic bread is made of whole-wheat and isstaple of Raikas camel breeding tribe of the TharDesert.

Naan bread stuffed with grated goat’s cheese, chopped red onion and scallions.

Naan bread stuffed with fresh lamb mince, chilli spices and fresh coriander.

Different chefs have their own recipe for this fabulous potato curry. Ours certainly carries the flavours of every conceivable Bombaiyya spice.

Assorted seasonal vegetables, tropical preserved fruit, dry fruit and nuts, gently cooked in a tomato butter cream sauce drizzled with beurre fenugreek.

An utterly delicious vegetable and potato currypresented as cooked by Indian mothers in a majorityof households! ‘Classic example of authentic ‘HomeStyle’ Indian cooking.

Homemade cottage cheese and spinach in a ginger, garlic and tomato sauce finished with a touch of cream.

A combination of three lentils: moong, masoor and split Bengal gram dals Tempered with garlic, cumin and red chillies.

Chana Dal cooked with spinach, flavoured with ginger, garlic and onion, finished with butter and touch of cream.

Literally means korma with nine jewels. A combination of vegetables and fruits in a creamy almond and cardamom flavoured sauce.

Potatoes, green peas and cauliflower floretstossed with onions, mixed peppers,tomatoes and coriander- a dry preparation.

Potatoes, green peas and cauliflower florets tossed with onions, mixed peppers, tomatoes and coriander- a dry preparation.

Fried okras in a tangy masala with mango powder and pickling spices Comprising of mustard, cumin, fenugreek and onion seeds.

Fried okras in a tangy masala with mango powder and pickling spices Comprising of mustard, cumin, fenugreek and onion seeds.

Green peas and home-made cheese cooked with chilli, cumin, fenugreek leaves and tomato onion sauce.

Green peas and home-made cheese cooked with chilli, cumin, fenugreek leaves and tomato onion sauce.

Chick peas cooked with zeera, jaffile, fennel seeds, red chillies, garam masala, fresh coriander and onion-tomato sauce with touch of garlic and ginger.

A Popular dish from the royal buffet of the Nizaam of the Deccan Kingdom of Hyderabad. Corn fed chicken with a brown onion and coconut sauce with tempering of spluttered mustard seeds, broiled fennel and crushed chilli flakes.

A rich spicy dish for spice lover, cooked in an onion, tomato sauce with hottest chilli and spice.

Chicken Tikka cooked with cube Onion,Fresh Coriander cumin seeds red chilli and Mix spices

Chicken breasts stuffed rolled and braised in tangy marination, masked and touch of cream in tomato sauce.

Whipped yogurt with chopped cucumber, tomatoes, coriander and onions with mild spice.

Two Poppadoms and Chutney

Coke can

Diet Coke can

Seven Up can

Club Orange

Mango Lassi

Sweet Lassi

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Biryani is a meal itself, invented during the greatfamine of the 18th Century in central India, Rice,spices, herbs and meats or vegetables were layeredand steamed cooked in massive community pots toprovide a nourishing meal for everyone.

Choose any Chicken or Lamb Curry with Rice or Chips(Roghan Josh, Madras, Achari Chicken Makhani, Balti, Haryali.)