Duck Passanda

Tender slices of duck simmered in a sauce of cultured yoghurt, almond and cashew nuts, finished with a dash of cream.


Bombay Duck Makhani

Duck fillets cooked on a skewer, in the clay oven, with garam massala sauce – a light Eastern delicacy (creamy).


Duck Jalsha

Duck from the tandoor, cooked with yoghurt, garlic and ginger to produce a sweet & sour flavour which is fairly hot.


Duck Jalfrezi

Julienne of freshly cut duck, cooked with fresh ginger, green chillies and onions, hot to taste.


Tetul Duck

Chef’s own recipe – a special chargrilled duck breast cooked in tamarind sauce.