Sultan Palace

Tender pieces of boneless chicken marinated overnight and cooked in the tandoor oven, then smothered in a creamy flavoured gravy.

Boneless spring chicken marinated overnight and gently roasted in tandoor.

Tender pieces of goat cooked with pepper, yoghurt and ginger.

Rustic and flavorsome chicken curry, a specialty of the Lahore roadside dhaba style.

Cottage cheese cooked with spinach gravy and spices.

Cocktail size - flaky and crispy pyramid-shaped pastries with potatoes and peas stuffing.

Cauliflower dipped in mild spicy batter, deep-fried and seasoned with chillies and garlic.

Chicken fillets, half cooked in tandoor then prepared in chef's special spiced gravy topped with onion, capsicum and coriander.

Spicy chicken gravy cooked with coconut, black pepper and curry leaves.

Yellow lentils cooked overnight on a slow fire with garlic, onion and coriander.