MILD CURRY DISHES

KURMA
The most renowned of mild curries delicately prepared using coconut and cream with a hint of turmeric.
MOGLAY
The exquisite texture of this dish can only made by poaching an egg in the curry, which in turn only allows very subtle flavour to suffuse.
LUK NOWI
The natural sweetness from lychees and fragrant spices produces a wonderfully original taste.
KASHMIR
The combination of caramelised banana and dried fruit cooked in a mildly spiced and creamy sauce.
MALAYA
Delicious fresh chunks of pineapple cooked with special dried fruit in a mildly spiced creamy sauce.
LA BANDA
Barbucci’s majestic use of dried herbs and crushed almond in a creamy sauce produces a wonderful distinct flavour.
KHAN DANI
All the massalla herbs and spices together with mixed tropical fruits to give a different flavour in each mouthful.
MAA KHONI
A fabulously tasty sauce made using special Barbucci’s herbs and spices tossed in butter with scrumptious mince lamb.
PASSANDA
The rich sauce of this dish comes from blending yogurt and cream thickened with ground almonds and a dash of fruit wine.
MU LIA
Thick sauce of red onions, tomatoes capsicums, herbs and spices pan-fried in butter topped generously with cream.
PODINA
Fresh garden mint whipped with cream conjures a unique mild, sweet and slightly sour flavour.
HAR ADA
The use ginger shreds browned in butter with fresh cream, herbs and spice for an innovatively tasty dish.
MALA PUR
Exotic herbs and ground spices simmered in a creamy sauce topped with a blanket of poneer (cheese).
BUTTER GHEE
A mild but very rich sauce made of pure clarified butter ghee, fresh cream, nuts and aromatic spices.
NAWABI
Traditional old favourite the blend of groundnuts and almonds whipped yogurt and cream for a lavish sauce.
SALI BAHAR
Extensively prepared with dried apricots cooked in massalla spices lusciously crowned with straw potatoes.
MODHU
The mild sauce made luxurious by whisking pure honey and spices to give a very distinctive flavour.
RAJA BADDAM
A thick sauce prepared with smoothed cashews, peanuts and almonds for the total nutty experience.
NIMBU WALA
A new concoction made with fresh lemon rind and sultanas for a very original bittersweet taste.
SAMBA
The oriental style sweet and sour with an Indian twist extensively prepared with fresh mangoes and Hyderabad spices.
CHATACK
Bengali culinary methods used to prepare this citrus fresh sauce with segments of mandarin and rind of orange.
NEESHA
A very empirical dish made with a bizarre combination of chocolate and cinnamon in a mild aromatic sauce.
CHASINNI
Strips of onions and peppers cooked amongst mushrooms in a creamy sauce concealed with a hidden dash of Barbucci’s splendour.
NAVARATNA
A southern Indian dish with a dreamy tone of cumin browned in butter, coconut cream and an assortment of vegetables.
AMRIT ZAR
Complex dish incorporating dry pomegranate seeds ground with asafetida for sweet and sour seasoning mix.
JANNAKI
Aromatic spices gently cooked in a devilish butter and cream sauce garnished with a specialty prepared egg.
BASH SHAHI
Ambrosial dish simmered in cream tempered with cardamom, ground pistachio and garnished with roasted pistachio nuts.
TIKKA MASSALLA
The most famous of curry dishes extensively prepared with dozens of spices in a mild and rich voluptuous red sauce.

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 5.50FISH KUFTA 8.00
BUYIDA 5.50
TANDOORI MIX 7.50
KUFTA 6.00
CHEF’S MIX 7.50
ALOO 5.50