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MAA'S INDIAN KITCHEN MENU
All dishes are served by the pint with Phulka Roti, Kachumber, Steamed BAsmtir, Poppadums, & Mango Pickle.
Chicken Tikka Masala
From Punjab via London - the origins are debatable for this much-loved classic. Tender marinated chicken thighs slow-cooked in our version of classic tikka masala sauce.
Laal Maas (Spicy Lamb Curry)
From the vast & Thar desert, Marwar, Rajasthan. Tender ginger & garlic marinated lamb shoulder cooked with slow-roasted onions & yogurt, in cinnamon, black cardamom, cloves, & Mathaniya chili-spiced broth.
A New Delhi classic. Juicy chicken thighs, marinated in cream & spices, cooked in a tomato, cream, & butter sauce spiced with Fenugreek leaves & coriander.
King Salmon Cafreal
From the beaches of Goa. Chili rubbed king salmon in cilantro, black pepper, coriander, Laavingya chilies, & coconut milk broth.
Rampuri Taar (Goat) Korma
From the Heartland - Rampur, NW Uttar Pradesh. Our version of this classic is a coming together of Awadhi & Mughlai cuisine! Ghee roasted goat in black cardamom, Mace, Star Anise spiced broth with cashew & melon seeds. A stunning dish!
Mysore Prawn Curry
A classic from the city of palaces - Mysore. Prawns cooked in a Guntur chili-spiced coconut milk & tamarind broth.
From the city which is home to the golden temple - Amritsar. Spiced baby spinach stew tossed with Ghee fried homemade paneer.