A creamy sauce cooked with ground coconut and almonds and reduced with coconut milk and garnished with a sprinkling of whole cashew nuts.
A selection of quarter tandoori chicken on the bone, sheek kebab, chicken tikka and lamb tikka. Served with plain Naan.
Succulent cuts of slow roasted beef flavoured with garam masala and roasted cumin and cooked with spiced potato. Homestyle dish with roots in Dhaka, Bangladesh.
New recipe. A dish fit for Mughal Emperors. Medium, Rich, intense, creamy & scented with Bayleaf & Cinnamon. Perfect balance of flavour profiles with mild/spice ratio, cooked with diced caremalised onions, boiled egg, cheese, fresh cream & coriander.
Six jumbo King prawns marinated in our home made tandoori paste and grilled in the tandoor.
Tender cuts of filleted Barbary duck breast, slowly oven roasted and simmered in its own juices, then infused in Jalali’s own special aromatic medium curry.
New & Improved Recipe. Strips of shredded tandoori chicken cooked with tomatoe puree in a fruity sweet coconut sauce, served with an omelette.