The following dishes are served with steamed or pillau rice.
28. KONJU MASALA
[SPICED COCONUT PRAWNS]
Tiger prawn with tail, garlic, ginger, coconut oil, tomato, lime juice, onion, red hot chilli, tarka with coconut oil, curry leaves and sliced red chillis.
29. CHETTINAD CHICKEN
[CHICKEN WITH CHETTINAD SPICE-FRY]
Dry red hot chilli, roasted coriander seeds, tamarind paste, chopped onion, garlic, ginger, tomato, chopped fresh coriander.
30. BADAMI LACHI GOSHT
Spicey lamb in almond milk.
31. VEGETABLE STIR-FRY
With peppercorn, red peppper, carrot match stick, babycorn, fresh brocolli heads, sugar snap peas, scallions, soy sauce, lime juice, chopped garlic and szechuan peppercorns.
33. MURGHI JAF RANI
Corn fed chicken cooked with mild spices, herbs and cream, served with apricot and saffron sauce.
34. MURGHI TIKKA MASALA
Chicken tikka gently spiced, cooked in butter with ground almonds, tomatoes and cream.
35. KARAHI [MURGHI/GOSHT]
Lamb or chicken cooked with fresh coriander, onion, tomatoes, capsicum and root ginger.
36. MIXED SHASHLICK
Tandoori murgh, tandoori prawn, murghi tikka cooked together with onion, capsicum and tomatoes [Jharna style].
37. JAL-FREZI [JHARNA STYLE]
Chicken mildly spiced with onions, mushrooms, tomatoes, fresh coriander and capsicum. Very tasty
38. JAL-FREZI [TRADITIONAL STYLE]
Traditionally prepared, cooked with fresh green chillies onions, tomatoes, fresh coriander and capsicum. Hot and tasty.
Chicken or lamb mildly spiced with fresh fruits [Jharna style].
40. NAWABI MURGHI
Boneless chicken marinated in assamesse herbs, babecued over charcoal flame [Jharna style].
41. MURGH MIRCHI KA-SALON
A spicey dish of cornfed chicken with coriander, whole red chillies and fresh vegetables.
42. SEA BASS
Sea bass with chilli sauce.