Tender slices of duck simmered in a sauce of cultured yoghurt, almond and cashew nuts, finished with a dash of cream.
Duck fillets cooked on a skewer, in the clay oven, with garam massala sauce – a light Eastern delicacy (creamy).
Duck from the tandoor, cooked with yoghurt, garlic and ginger to produce a sweet & sour
flavour which is fairly hot.
Julienne of freshly cut duck, cooked with fresh ginger, green chillies and onions, hot to taste.
Chef’s own recipe – a special chargrilled duck breast cooked in tamarind sauce.