Spices and other ingredients

Spices are of course very important to the cooking of Indian food. Coriander is probably the most widely used. Freshly cut coriander leaves are probably one of the the most delicious aromas you can inhale.

We use a wide variety of spices, to name but a few: fenugreek, chilli, (whole and ground) cumin, tumeric, cassia bark, ajwain, jeera, garam massala (a mixture of ground spices) and of course many others...

We have a wide variety of dishes, some of our main courses will not be found at other Indian restaurants.

We use fresh NOT frozen vegetables, our supplier is Robin Cousins, who is based in Camberley who buys market fresh produce every day and supplies many of the fine dining restuarants locally.

Our meat supplier is Ellwoods Poultry. We buy only New Zealand lamb, because New Zealand lamb is the best. We have a great many comments from our customers about the lamb dishes, saying how tender the lamb is.

Chicken is fresh where possible, although we do use frozen chicken breasts some times.

We do not and never have used a paste from a bottle or tin. All our sauces are made in house by our chefs. We make our own yoghurt and cheese.

The dough for the naan breads is made in house by our tandoori chef using good ole’ flour, milk and eggs, (plus one or two other things).

We do not use any food additives or flavourings.

Colouring. We do use colouring for some tandoori foods. But this is a very small amount, almost negligible.