A sauce prepared from a variety of spices and herbs.

The mildly spiced Madras curry originates from the largest city in southern India.

Typical of traditional Kashmiri cuisine, a delicious blend of almonds, dried fruits, fresh cream and mint.

Fresh ginger, garlic, spices and coriander leaves give these dishes a unique and mildly spiced flavour.

Biryani is a basmati rice and cashew nut dish, served with raita.

Vindaloo originates from the Goa region, one of the spiciest preparations in India.

Prepared in a fresh cream sauce with almond powder, cashew nuts, Karimunda black pepper and spices.

Mixed pickle spices pan-fried on a griddle, then browned in ghee with fresh tomatoes.

Cooked in a creamy red wine sauce with fresh cream, raisins and almond powder.

Prepared in a tomato sauce with a light touch of fresh cream, onions, peppers and Punjabi spices.

Chicken cooked with green chillies, onions and spices.

Chicken flavoured by its time in the tandoor, then sautéed in butter and pleasantly spiced.

An Indo-British curry. One of the most spiced forms of curry regularly available.

Chicken cooked with peppers, onions and tomatoes in a thick sauce.

A delicate and mildly spiced preparation with fresh cream, grated coconut and dried fruits.

Saag wala combines fresh spinach with ginger and garlic.

A combination of tikka, a mild yogurt and mint marinade, tandoor cooking and fresh cream.

A selection of four delicious dishes served on a traditional platter with saffron rice and naan.

A dish delicately cooked in a fresh cream sauce with almonds, preserved fruits and cashew nuts.