INGREDIENTS USED:
Lamb Pieces, Onion, Coconut Paste, Coriander Leaves, Chillies, Ginger, Garlic Paste, Curd, Salt.

COOKING PROCEDURE:
Kala(Black) Lamb Curry is a dish that is prepared from lamb meat, charred coconuts and onions, and a blend of spices.

INGREDIENTS USED:
Chicken, Ghee, Onions, Almonds, Garlic & Ginger paste , Green Chillies, Turmeric, Red chilli powder, Cardamoms, Bayleaf, Cloves, Cream.

COOKING PROCEDURE:
Muglai Chicken Curry is a dish cooked at low heat. The gravy is made with a paste of brown onions and nuts that adds creaminess to this Mughlai dish.

INGREDIENTS USED:
Cauliflower, Green Beans, Carrot, Green Peas, Capsicum, Green Cardamom, Cinnamon, Cloves, Bay Leaf, Cumin Seeds, Onions, Tomato, Cashew nuts, Cream, Oil, Salt, Indian spices

COOKING PROCEDURE:
It is a medley of assorted vegetables cooked in rich creamy onion tomato gravy with aromatic Indian spices to give it a peculiar taste and flavour.

INGREDIENTS USED:
Kala(Black) Chana, Onion, Tomatoes, Green Chilli, Cumin Seeds, Kashmiri Red Chilli Powder, Coriander Powder, Turmeric, Ginger, Garlic paste, Oil

COOKING PROCEDURE:
Kala(Black) Chana Masala is a dish made with black chickpeas cooked with onions, tomatoes and a few simple spices for a great curry or roasted as snacks, boiled or steamed.

INGREDIENTS USED:
Boneless Chicken, Whisked Yogurt, Ginger Garlic Paste, Turmeric Powder, Garam Masala Powder, Cumin Seeds Powder, Kashmiri Red Chili Powder, Black Pepper Powder, Salt, Dried Fenugreek Leaves, Lemon Juice Butter, Cooking Oil, Green Cardamom, Cinnamon Sticks Cumin Seeds, Chopped Onions, Tomato Paste, Ginger Garlic Paste,Kashmiri Red Chili Powder, Turmeric Powder, Cumin Seeds Powder & Coriander Seeds Powder, Garam Masala Powder, Salt, Water, Fresh Cream, cashew nut paste, Dried Fenugreek Leaves, Chopped Coriander Leaves.

COOKING PROCEDURE:
A classic Indian dish made by simmering marinated & grilled chicken in the spicy aromatic buttery and creamy Tomato and Cashew Nut gravy.

INGREDIENTS USED:
Sunflower oil, Coconut oil, Onion, Stems of curry leaves, Garlic, Ginger, Green Chilly slits, mustard seeds, fenugreek seeds, dried whole chillies,(kokam) dried pot tamarind, Kashmiri chilli, Strong chilli, Dhanajera powder, Turmeric powder, Black pepper, Salt to taste.

COOKING PROCEDURE:
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INGREDIENTS USED:
Mint, Fresh Coriander, Boiled Spinach, Garlic, Ginger, Green Chilly, Cumin Seeds, Coconut, Lemon Juice.

COOKING PROCEDURE:
Contents Awaiting....

INGREDIENTS USED:
Paneer 500 gm (cubes), Mustard oil, Indian spices, Ginger garlic paste, Salt & black pepper, Curd, Fresh coriander, Mint leaves, Capsicum, Onions, Tomatoes, Ghee

COOKING PROCEDURE:
Paneer tikka masala made with marinated grilled paneer in spiced tomato onion gravy giving it bright delicious flavors.

INGREDIENTS USED:
smoked Aubergine, Oil, cumin seeds, chopped Onion, spring onion, spring garlic, fresh Tomato chopped, Salt, Ginger, Garlic paste, Green chillies, Turmeric powder, Kashmiri red chilli powder, Dhana jeera powder, Garam masala, fresh coriander.

COOKING PROCEDURE:
Barbequed Aubergine curry is made traditionally in Gujarat and Punjab with different names and made slightly different in both states. Aubergine is barbequed and crushed with different Indian Spices with Green Garlic and Green Onions.

INGREDIENTS USED:
Sunflower oil, Mustard seeds, Nigella Seeds, Fenugreek Seeds, Fennel Seeds, Onion, Tomato, Potatoes, Ginger, Garlic, Indian Spices and Green Herbs.

COOKING PROCEDURE:
Traditional Indian Side dish, actually got its name from British Raj. Parboiled potatoes fried and cooked with different Indian spices in onion and tomato gravy.