Pakistani & Indian Curries

Curry is the reason most people find us, so it is worth saying how ours are built. Every curry starts from the same base — onion and tomato cooked down with ginger, garlic and everyday spices — and then goes in one of four directions. Regular portions suit one person; large portions feed two if you add rice.

Mild

Butter chicken is the gentlest thing we make: tomato, butter and a little cream, with no real heat. Chicken and lamb qorma sit alongside it, mild and aromatic in a yoghurt and fried-onion sauce with cardamom. These are the ones to order for children, or for anyone who says they do not like spice.

Medium

The house chicken curry, bone-in or boneless, is the middle of the menu and the one we cook most of. Chicken tikka masala takes grilled tikka and folds it through a creamy spiced tomato sauce. Palak gosht and palak chicken bring spinach, garlic and green chilli — earthy rather than hot.

Bold

Karahi is the one to order if you want the kitchen at full tilt. Chicken or lamb, cooked hard in the karahi with tomato, ginger and green chilli until the sauce tightens and clings. Drier and sharper than a curry off the same base, and the closest thing on the menu to what a Pakistani household actually eats.

Vegetarian

Chana masala — chickpeas simmered with tomato, onion and cumin — is £4.99 and does not feel like an afterthought. Vegetable biryani is the other option, and there are vegetable samosas on the sides menu.