Main Course Curries
Main Course Curries Murg Makhani (Butter Chicken) QR 58 Classic chicken tikka in a tomato and cream gravy, flavoured with dry fenugreek leaves. Dhaniya Murg QR 55 Chef ’s delicacy: Chicken cooked in a yoghurt and cashew nut gravy with fresh coriander. Chicken Jhalfrezi QR 65 Chicken tikka sautéed with onions, tomatoes and green peppers, spiced with garam masala. Chicken Kheema QR 60 Skilfully hand-chopped chicken cooked with potatoes, onions and tomatoes, finished with Ashaji’s garam masala. This is a recipe by the six foot plus actor, Shaikh Mukhtar. I was intrigued when I had this at his house because usually kheema is made with mutton mince. This was chicken and I immediately copied it down, with his permission of course. Chicken Curry Awadh QR 65 Classic Awadhi boneless chicken curry cooked with yoghurt, coconut milk and spices. Goan Cashew Chicken Curry QR 55 Boneless chicken cooked with whole red chillies, roasted coconut and cashew nuts, with a hint of fennel. Goa, in Western India, has abundant cashew and coconut trees, and therefore, we find liberal use of these two ingredients in Goan cooking. This particular curry has plenty of whole cashews and coconut milk. Best to be had with white rice. Recipe compliments of Asha Bhosle During my travels throughout India and the world I have found culinary inspiration to be everywhere. All dishes may contain traces of nuts Same Old Chicken Curry QR 60 Boneless chicken cooked in yoghurt, brown onion paste and spices, flavoured with rose water and saffron. What can I say. A bit like Me! Rogan Josh QR 65 Boneless lamb curry from Lucknow in a yoghurt and brown onion gravy, flavoured with rose water and saffron. Muscat Gosht QR 75 Boneless tender lamb cooked with clarified butter in a spicy, rich onion and tomato gravy. Sightseeing in the Sultanate of Oman, I stopped for lunch at a small dhaba and had the most wonderful Karahi gosht. This is my presentation of that hot afternoon. Lamb Bharta QR 75 Minced lamb, roasted eggplant and green chillies, spiced with Ashaji’s garam masala and cooked in clarified butter. Bharta is a classic vegetarian aubergine dish commonly found in most Indian homes. I added mincemeat so that meat lovers can have their daily dose of veggies without the guilt. Gosht Vindaloo QR 68 Our take on the classic Goan lamb preparation, cooked with baby potatoes in a spicy onion and tomato gravy, spiked with vinegar. Chandni Chowk ka Kheema QR 65 Spicy minced lamb cooked with onions, almonds and Ashaji’s garam masala. The Chandni Chowk area in old Delhi has an array of old and traditional restaurants serving some of the best North Indian cuisine. The food reflects the attitude of the Punjabi people, who are extremely hospitable, affectionate and generous. Chingri Malai Curry QR 85 Sautéed prawns cooked in a tomato and onion purée, finished with coconut milk. My favourite singer Kishore Kumar challenged me to cook an authentic Bengali prawn curry. He sang praises for years to come. To be eaten with white rice and green chillies, Kishore Kumar style. Prawn Masala QR 75 Prawns cooked with red chillies in a spicy onion and tomato gravy. Machli ka Salan QR 80 Fried hammour fillet cooked with yoghurt and tomatoes, flavoured with mustard oil and fengreek