Origins

Whilst India has eaten spicy food from time immemorial, it was not until the Moghul invasions that the Indian Curry flowered into it's finest form. The invaders brought with them a number of new culinary ideas which blended happily with the old Hindu and Muslim styles of cooking. Chief amongst these were: increased use of meat dishes, the infusion of different spices and the introduction of traditional dishes from Persia, Afghanistan and Central Asia.

The new styles of cooking attained their perfection in Punjab, Bengal, Bangladesh and North India, and these regions of Pakistan and India are renowned for their irresistible and exotic concoctions, blending the subtle flavours of several spices so that each play its part in producing the overall effect.

Our menu takes the best of this centuries old tradition of North Indian cooking, the experience flair of our chefs is such as to make it a veritable art form, major or minor - depending on whether you are a gourmet or not! We are often asked why people living in a hot climate should eat curry at all? "Doesn't it make then feel hotter?". A moment’s reflection will however, provide the answer - the eating of spicy food promotes preparation which is the first step towards regaining your sense of well-being in a hot climate. Funnily enough, curry is equally effective in a cold and damp climate. Like the wearing of silk; curry is 'cool in the summer, but warm in the winter'.

The ingredients we use are the finest available, fresh spices are prepared and ground in our kitchen just before they are used, thus retaining the maximum flavour. The best grades of Basmati and Patna Rice go into our Pilaus and Biryanis, the meat is always lean and tender – and we source the best fresh vegetables available.

Ahmed Ali