HOT CURRY DISHES

MADRAS
An age-old classic prepared with Barbucci’s blend of finest spices amongst fresh coriander and ground chillies in rich hot sauce.
PATHIA
A hot, sweet and sour flavour made with ground red chillies gently browned onions and tomatoes with a dash of fresh lemon juice.
CEYLON
A combination of desiccated coconut with a blend of rich hot spices this dish has a wonderful texture.
BENGAL
A Bengali household favourite, cooked with fresh tomatoes and coriander, potatoes and a spicy boiled egg.
SHAKUTI
Tandoori massalla herbs and exotic hot spices simmered in a lavish rich coconut cream sauce.
KALAMIRI
A wonderfully spicy dish prepared with the abundant use of fresh ginger and ground black peppers.
DHANSAK
An astounding selection of dried herbs and spices in an extensively prepared lentil sauce gives a delicious hot sweet and sour flavour.
JALFREZI
Fresh green chillies halved and tossed with coriander, strips of onions and peppers in a spicy hot sauce.
SHORISA
A traditional dish prepared using a blend of warm spices and flavoured with freshly ground mustard.
GAAJOUR
Barbucci’s unique blend of hot herbs and hearty spices simmered to a rich sauce with extensively prepared fresh carrots.
PILI PILI
Specially crushed sun dried chillies with onions, peppers and a touch of garlic amongst selected herbs and spices.
NAGA MIRCH
One of the hottest and most fragrant of all chillies with only a modest amount used to prepare this fascinating dish.
RAZELLA
Roasted herbs and spices cooked in a chilli and sweet tamarind sauce for an original tangy fresh flavour.
GOA
An abundant use of Barbucci’s herbs and spices, in a hot sauce garnished with fresh coriander and pineapple.
SHUKA
Specially roasted sun dried chillies in a rich thick sauce produces a wonderful aromatic smoky flavour.
CHILLI MOSALLA
Barbucci’s blend of madras herbs and spices extensively garnish with fried onions and fresh green chillies.
KAPSILA
A selective combination of fresh and dried herbs amongst chillies with ground spices garnished with mushrooms, onions and egg.
MORISHA
A blend of Tikka massalla herbs and spices cooked with strips of onions, peppers and fresh green chillies.
CHILLI PALAK
Special seasoned spinach and coriander simmered in a hot chillies sauce with a dash of fresh lemon juice.
JAL PAPRIKA
A unique blend of Barbucci’s exotic herbs and spices cooked with char-grilled fresh tomatoes and peppers.
BORBOTI
A very popular Bangladeshi cuisine prepared with fresh green beans and sliced green chillies topped with coriander.
MIRCHI LASSAN
Several different herbs and spices browned with onions, peppers and tomatoes bound in a rich garlic chilli sauce.
RAJMON
Barbucci’s special recipe of herbs and spices cooked with fresh green chillies, onions and peppers in a very flavoursome dish.
CHOTPOT
A highly spiced dish cooked with chunks of potatoes, chickpeas and hard-boiled egg in sourly sauce.
KERALAN
A full-bodied and piquant dish diverse with kalongji (cloves) cooked in rich sauce of a special blend Kashmiri masalla.
SHACSUKAR
An infusion of different Asian and oriental popular herbs and spices produces fabulous flavours in this dishes.
VINDALOO
A traditional dish combining Barbucci’s fiery hot herbs and ground spices prepared in a rich hot sauce.
PHALL
An extremely hot dish prepared with a generous amount of ground chillies not for the faint hearted.

ALL THE ABOVE DISHES ARE AVAILABLE IN THE FOLLOWING:-

CHICKEN 6.00
CHICKEN TIKKA 7.00
LAMB 6.00
LAMB TIKKA 7.00
PRAWNS 6.00
FISH TIKKA 8.00
TAJAR BEEF 7.00
ASH TIKKA 7.00
KING PRAWNS 6.00
TAN CHICKEN 7.50
VEGETABLE 5.50
TAN KING PRAWN 9.50
KEEMA 6.00
DHAKA TIKKA 7.50
SOBZEE 5.50
FISH KUFTA 8.00
BUYIDA 5.50
TANDOORI MIX 7.50
KUFTA 6.00
CHEF’S MIX 7.50
ALOO 5.50