Zest’s Chicken Makhani
Originated in the gourmet city of Delhi. Bite size pieces of chicken tikkas smothered in tomato and alluringly spiced butter sauce.
Chicken breast pieces in a sauce made with sharp shallots, tomato and white poppy seeds. A fairly hot chicken dish originating from ‘Kolhapur’ a small town in west India.
Saffron Chicken Korma
Cubed Chicken breast simmered in a harmonious blend of saffron, onion and cashew nuts.
Gently cooked lamb in a traditional Luckhnawi style punctuated with a strong flavour of knuckle juice and marrow. The most popular lamb curry in North India.
Gotia Lamb – Dagad Phool
A fiery hot lamb curry from the hills of Western Ghats. Slow cooked lamb morsels steeped in a spicy gravy enhanced with ‘dagad phool’ a black stone flower spice.
Palak Kofta Curry (V)
Mixed vegetable dumplings cooked in a spiced spinach gravy.
Matar Paneer (V)
Indian cottage cheese, garden green peas in tomato and fenugreek sauce.