Chicken Tikka Massallam

We cook two supreme Chicken Tikka Massallam dishes – the Shahi Murgh Tikka Massallam and the Kathmandu Murgh Tikka Massallam.

The name ‘roughly’ translates as follows:

  • Murgh - Chicken
  • Tikka - pieces
  • Massallam – a mixture of spices
  • Shahi and Kathmandu – relate to the cities and countries of origin of the each dish – and therefore the subtle mix of spices and flavours included. Shahi gives the dish more Indian and Pakistani influences, whilst Kathmandu has inspiration from Nepal.

Both Chicken Tikka Massallam dishes are fantastic – and well worth a try.

North Indian Chilli Garlic Chicken

There is no secret in the main ingredients in this dish – and it is no surprise that this can be one of the spicier specialities that we offer.

This is often a dish that is made as spicy as possible – but our version is toned down to allow the natural flavours to come through and make it a dish to relish. If you want us to spice it up though – just ask!

North Indian Chilli Ghosht

First things first – Ghosht literally means meat – and for our version of this dish – we use fresh and fine lamb.

This is a spicy dish – with fresh chilli, coriander and methi (fenugreek) leaves used to make a luxurious sauce – and creating an intense flavour.

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