Better known as VINDALLOO, Portuguese for “Wine/Vinegar and Garlic.” Introduced by Portuguese explorers in the 16th century, it gradually go the Indian treatment with the addition of chilies, coconut, tamarind and aromatic spices. Today, this is one of the most popular Indian dishes all over the world. Goes well with all kinds of meats, seafood and vegetables.

Tikka Masala is probably the most popular Indian curry sauce. It is the crown jewel of the expansive and rich Punjabi cuisine. This rich, savory sauce is usually made with copious amounts of cream, tomatoes, onions and fragrant spices. We have replaced the cream with almonds for our vegan and kosher customers, carefully preserving the original flavor and texture. Usually cooked with chicken, this sauce goes equally will with tofu and vegetables.

Known as SAAG in Northern India where it has originated, this nutritious sauce is made with spinach or mustard leaves, cream, onions, tomatoes with a hint of lime and mild spices. The popular Palak-Paneer is made using this sauce with cottage cheese cubes. It goes equally well with all meats, tofu and vegetables. Or heat and eat it as it is with rice, tortillas or bread.

Lentils are a big part of the Indian cuisine. They appear as the main ingredient in numerous popular recipes and are the main source of protein for the numerous vegetarians in the country. Masalas Daal is one of the many suck lentil dishes. Made with lentils, split peas and aromatic spices, this sauce has a delectable flavor and rich texture that belies the very few calories it contains. Perfect with any meat or  vegetable.

Known as MADRAS CURRY after the ancient port city of Madras, this is truly a classic Southern Indian culinary masterpiece. The original version is hot enough to make grown men cry and yet delectable enough to lure them back. We have tamed it down to suit your palate, while retaining all the spicy goodness. Try it with your favorite meat or vegetables.

Better known as KORMA, this rich and creamy sauce is of Persion-Indian origins. The Mughal Emperors of India, who built the Taj Mahal, patronized this delectable sauce. Made with coconut, cream and exotic spices, with a hint of lime, Korma is a must-have at all wedding dinners. We have taken out the cream to cut the fat, while preserving the rich, creamy flavor.

Jalfrezi is not your typical Indian dish. This is of Chinese, Indian and Afghan heritage. It was originally used to cook leftover meats – hiding a disagreeable taste with spicy and aromatic ingredients. One of the most popular dished in the Indian restaurants  in the UK, this has been westernized over the decades with the addition of bell peppers as one of the main ingredients.

Lentils are a big part of the Indian cuisine. They appear as the main ingredient in numerous popular recipes and are the main source of protein for the numerous vegetarians in the country. Masalas Daal is one of the may such lentil dishes. Made with lentils, split peas and aromatic spices, this sauce has a delectable flavor and rich texture that belies the very few calories it contains. Perfect with any meat or vegetable.