A preparation of mild spices in which milk or yoghurt is used to create a delicious flavour and creamy texture.

Like Khorma these dishes tend towards mildness, yet derives a piquant richness from its blend of spiced oil, garlic, daal and pineapple which gives it the apparent confusion of its ingredients.

Tender meat marinated in yoghurt and spices then cooked in a very special mild creamy sauce with herbs

Here the character of three dish is derived from the use of tomatoes, onions and other Himalayan herbs which are fried in ghee and spread over the dish giving it a highly rich taste and flavour.

A method of preparation espacially suitable for meat or fowl Garnished with fried fresh onions, garlic and black pepper on top.

Sauce of these curries is of medium consistency, produced from a wide but basic range of oriental spices giving a rich flavour.