HOT HANDIS
handis are the traditional iron skillets used in the Pakistani home which allow each dish to be cooked individually. We use either fresh Kenyan green chilli or red 'birds eye' chillis, ranging from medium to extremely hot
| green chicken handi (fragrant, medium hot) breast of chicken marinated in freshly ground green chillies, coriander, garlic and ginger |
8.95 |
| gosht kata handi (hot) succulent pieces of lamb cooked with whole red chillies and onions, served in a rich sauce |
9.95 |
| mirchi lamb handi (medium hot) thinly cut pieces of barbequed lamb cooked with green chillies, green peppers, fresh garlic and ginger |
9.95 |
| palak gosht handi (medium hot) lamb cooked with spinach, green chilli and aromatic fenugreek |
9.95 |
| murgh bohti handi (hot) strips of chicken seared in the clay oven, cooked with tomato, cayenne pepper, ground chilli and stem ginger |
8.95 |
| red chicken handi (extrememly hot) wildly hot fusion of red and green chilli and cayenne. This is an eye watering showcase of how hot fresh chilli can be! |
8.95 |
| panner corn handi (medium hot) our home made curd cheese with a touch of red chilli, yoghurt and naturally sweetened with baby corn |
8.95 |