KEEMA NAAN

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BEEF VINDALOO
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A Goanese specialty. Boneless beef cooked in a hot, tangy garam masala and ground cassia bark base. The name Vindaloo is derived from a Portuguese dish, Carne de Vinha d’ Alhos, which is a dish of meat with wine and garlic. The Portuguese dish was modified by the substitution of vinegar
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Lamb cutlets marinated in spices and yoghurt, skewered and cooked in the tandoor
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CHICKEN MADRAS
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A medium to hot curry with coconut and a hint of red chilli
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