Highlights: Meat Curries
Curry dishes are the speciality of Ganges Restaurant, and we've got many more than could fit on a single webpage. Listed below are our recommended non-vegetarian curries.
At Ganges, all meat served is halal.
Boneless chicken from the Tandoor oven, cooked in butter and cream sauce with tomatoes and onions.
This famous chicken curry dish is a favourite of North Indians: BBQ chicken, cooked in a spicy gravy with tomato and cashews. This recipe has been handed down unchanged from ancient times.
Tender chicken pieces cooked with spinach in an onion- and tomato-based gravy.
Click here to see a photo of the Chicken Saag.
Boneless chicken pieces cooked in a cashewnut gravy, served garnished with pineapple. A good choice if you don't like your curry too spicy. Click here to see a photo of the Chicken Shahi Korma.
Chicken Tikka Masala
Tender pieces of chicken tikka cooked in a rich gravy with onion and capsicum, a big hit in the Indian restaurants in England.
The real taste of India, and a signature dish of the northern Indian style of cooking. Tender lamb pieces cooked in a rich gravy with various herbs and spices - click here to see a photo.
Tender pieces of lamb stir-fried with potato and cooked in a fiery vindaloo gravy.
Click here to see a photo of our Lamb Vindaloo.
A delicious combination of minced lamb and green peas in a semi-dry gravy.
Mutton cooked in coconut milk with Indian spices and tomato paste. This Mumbai style-dish was originally made for kings.
Tender pieces of lamb cooked with halved boiled eggs in a mildly-spiced gravy.
Highlights from our menu
Sample a variety of tastes, ranging from moderately spiced chickpea-based starters to cottage cheese-based treats, as well as a host of other specialities.
Curry dishes are the speciality of Ganges Restaurant, and we've got more than 80 different preparations for you to try. Vegetarians are in for a treat, with over 40 different vegetable curries to choose from.
The slow heat of the clay oven allows the spices and marinade to sink deeply into the marinated food as it is cooked, giving these barbequed snacks a distinctive aroma and a truly wonderful taste.
Northern Indian cuisine is well-known all over the world, but the cooking of South India is also not to be missed. Influenced by the climate, the availability of different ingredients, and the fact that many people from southern India are strictly vegetarian for religious reasons, southern Indian cuisine has a very different taste to food from other parts of the India.
Different types of rice are used to different effect in Indian cooking. The most famous is the aromatic long-grained Basmati rice, used to add an extra subtle flavour to Biryanis and other preparations.
Indian naan bread is the natural choice to accompany a curry, and you’ll be able to use it to mop up all that tasty gravy!
In Indian tradition, the host will always make sure that the guests have something sweet to eat after a meal. We invite you to continue the tradition!