Cinnamon Club - Norwood - Indian

Fried vegetable dumpling in chickpea flour batter.

Street food made with scrambled samosa topped with chaat chutneys.

Fried curry leaf South Indian chicken and one of the favourite dishes of South India.

Pastry triangle with vegetable fillings.

Fried fish prepared with spices is the street food of Amritsar.

Indo Chinese stir fry preparation

Half bird. The quintessential chicken pieces with bone marinated in ginger, garlic, lemon juice and spices. Served with a garden green salad and mint coriander chutney.

Cottage cheese cubes marinated overnight in pickling and yoghurt sauce. Served with a garden green salad and mint coriander chutney.

Tandoori cream and cheese mild chicken tikka.

Boneless roasted chicken prepared with yoghurt and spices. Served with a garden green salad and mint coriander chutney.

Staple from goa cooked with coconut, tamarind and chillies.

Yellow and black mustard curry leaves tempered sauce touched with mild spices and finished with cream.

Spicy dish made with capsicum, onions and tomatoes.

Tandoori chicken tikka cooked with onion, tomato and capsicum.

Mughlai delicacy, a rich creamy almond curry finished with aromatic spices.

Marinated boneless chicken pieces cooked in a Rajasthani style with onion, tomato and spices.

A hot Goan dish and vinegar cooked in vindaloo gravy.

Light, chicken simmered in a sauce with mustard leaves and spinach.

Chettinad chicken cooked in a black pepper gravy.

Curry chicken in madras sauce.

Tender boneless chicken pieces marinated in yoghurt and spices cooked in tandoor with fenugreek leaves in thick tomato sauce with a touch of cream.

Tender boneless pieces of beef with a blend of Maharashtrian spices.

Sizzled beef with curry leaf, cracked pepper and spices.

Beef in Roganjosh gravy.

Beef cooked in South Indian coconut gravy.

Spicy dish made with capsicum, onions and tomatoes.

Spicy marinated beef cooked with vinegar, ginger and spices.

A dish of royalty cream gravy, made from onions, ginger, garlic, almond paste and scented with kewra water.

Spring lamb braised in spinach gravy.

Lamb curry cooked with tomatoes, onion, cinnamon, cloves and Kashmiri red chillies.

Indo British curry from the Colonial era.

Rajasthani goat curry prepared in a sauce of yoghurt, hot spices such as red chillies and cloves. This dish is typically hot with bones.

Nawabi curry prepared in a sauce of yoghurt, hot spices such as red chillies and cloves. This dish is typically medium hot in garlic with bones.

Pink city preparation, yoghurt, capsicum.

Mildly spiced nine gem vegetables and nuts dish from Hindukush region.

Tribute of chickpeas cooked with spices of Punjab.

Slow cooked chickpeas with pureed tempered spinach.

Yellow dal tempered and cooked with spinach.

Black lentils from the bukhara kitchen.

Yellow lentils tempered.

Vegetables cooked with spices.

Cottage cheese cooked in tomato, butter and creamy gravy.

Potato cubes tossed with capsicum flakes with mild spices.

Roasted cauliflower and potatoes in Rajasthani marinade topped with Bikaneri Sev.

Fresh low fat cottage cheese served in Spinach base curry.

Cottage cheese and shredded spinach dumplings simmered in tomato gravy.

A unique melange of vegetables cooked on a slow fire with basmati rice, condiments and spices. Comes with raita.

Indo British layered biryani cooked with thirty two different ingredients. Comes with raita.

A hyderabadi biryani with chicken, yoghurt and spices garnished with nuts. Comes with raita.

A array of long grain rice, tender kid Lamb meat, pungent spices, nuts and orange strands of saffron with bones. Comes with raita.

Leavened bread with a stuffing of nuts and raisins.

Leavened tandoori bread filled with herbs and paneer cheese.

The leavened bread from the clay oven.

Whole wheat flour bread.

Yoghurt salad.

Sweet dumplings in a rose syrup.

Indian ice cream.