Bhuna

A popular Punjabi dish, with a combination of herbs and spices pan fried with ginger and garlic. Semi dry consistency

Dansac

Prepared with lentils, garlic and garam masala. Finished with fresh coriander and a squeeze of fresh lime

Pasanda (n) (d)

Cooked with mild spices, fresh cream, yoghurt and grounded pistachio’s

Rogan Josh (d)

A popular Kashmiri dish simmered in a traditional Kashmiri masala blended with cardamom, yoghurt, garlic and tomatoes

Korma (d)

Tikka pieces cooked in a mild sauce with coconut milk, yoghurt and light spices

Jalfrazie

Pot roasted with hot spices, in a thick sauce with mixed peppers and baby cumin

Madras

A fi ery dish with hot spices, to get all the juices flowing

Balti (d)

An ever popular dish prepared with yoghurt, spices, green chilies and peppers

Tikka Masala (n) (d)

Tikka pieces cooked in a masala sauce, with grounded cashew nuts and tomatoes

Garlic Garlic Chili

Your choice of meat simmered in a fi ery sauce with green chilies and garlic

Biryani

Choice of meat marinated with Masala-Art’s spice mix. Steam cooked with basmati rice, served with dhal of the day

Saunf Gosht (d)

Prime lamb fi llet simmered for two hours in a sauce consisting of garlic, ginger, onions, fennel seeds and a light dash of coconut milk

Saag Gosht /Chicken (d)

Tender lamb or chicken fi llet cooked with spinach and mustard greens. (Saag)

Masala Chooza

A traditional dish from the Punjab. Succulent fi llet of chicken thigh simmered with ginger, turmeric, garam masala and stuffed chili pickle.

Zaika Gosht

Succulent shoulder of lamb braised for four hours with whole spices, tomatoes, ginger and garam masala. “Truly amazing”

Imly Ka Jingha

A Goan dish of juicy char grilled Bangal king prawns simmered in a tangy sauce with coconut milk and tamarind

Seafood Biryani

Succulent king prawns, monkfi sh and scallops steamed with basmati rice, curry leaves and sea food spices. Served with a molee sauce. “Heavenly”

Ajwaini Machli (d)

Monkfi sh gently simmered in a sauce with ginger, tumeric, fi sh masala and roasted caraway seeds.

Chicken Tikka (d)

Succulent chicken breast fi llet marinated in freshly pounded tikka spices. Grilled over charcoal in the tandoor

Lamb Tikka (d)

Tender lamb fi llet marinated in Masala- Art’s own tikka spices and garlic. Smoked over charcoal in the tandoor

Ajwaini Jinga (King Prawns) (d)

King prawns marinated with roasted caraway seeds and ginger. Char grilled in the tandoor. “To die for”

Tandoori Paneer (d)

Homemade indian cottage cheese marinated in freshly pounded tandoori spices. Char grilled in the tandoor

Tandoori Combination (d)

A sumptuous platter of the previous four

Kabli Chana

Chickpeas gently simmered in a thick sauce with ginger, cumin and chana masala

Mixed Sabzi Masala

Mixed vegetables pan-fried with ginger, garlic and freshly pounded spices

Til Gobi

Pan-fried cauliflower with turmeric, ginger and sesame seeds

Dhal of the Day (d)

Lentils gently simmered with cumin, chilies, tomatoes and turmeric

Bhindi Bhaji

Fresh okra pan-fried with onions, ginger, fresh mango and mustard seeds

Saag Aloo (d)

Baby potatoes with fresh spinach and mustard greens. Simmered for three hours with spices & topped with a small knob of butter

Saag Paneer (d)

Home made Indian cottage cheese with fresh spinach and mustard greens. “A must for Punjabi food lovers”

Aloo Dhum

(Bombay aloo) Baby potatoes steam cooked with tomatoes, cumin, turmeric and green chilies

Brinjal Masala

Baby aubergines gently cooked with onions, ginger and Masala-Art’s own spice mix

Kumbh ki bhaji

Mushrooms pan-fried with ginger, garlic and freshly pounded garam masala. Garnished with fresh coriander.