Menu: Zeera's Specialities

Ostrich Flare

Ostrich meat cooked with onion, chillies, coriander and capsicum in a thick sauce.

Slay the Dragon

(A Mysore delicacy)

Pineapple-flavoured honey-glazed chicken cooked in the tandoor, with shallots, capsicum and cherry tomatoes.

Sea Bass

Sea Bass cooked with a special combination of light spices served on a bed of spiced chickpeas and potatoes. The epitome of culinary excellence.

Purple Tiger

King prawns with barbecued aubergines, in a wide variety of spices and fresh coriander.

Mirch-Palack

Shredded spring chicken marinated in finely ground herbs and cooked with fresh spinach, capsicum, garlic and coriander.

Sunset Salmon

Succulent salmon fillet, pan fried with a variety of light spices, cooked in a creamy coconut sauce.

Chicken Lonka

Shredded chicken cooked with very hot spices, with mustard and toasted dry whole chillies.

Khatta Khargosh

(Rabbit Meat)

Boneless pieces of rabbit cooked with a variety of spices tempered with whole red chillies, coriander seeds and garlic.

Meeta Khargosh

(Rabbit Meat)

Succulent pieces of rabbit prepared with light spice, combined with the finest sweet mangoes. Served in a rich creamy sauce.

Lamb Sikander

(Lamb Shank)

This is a very specially prepared dish with lamb shank marinated for 48 hours in spices, toasted in the oven and served with chickpeas.

Lobster

Whole lobster cooked with a variety of spices.

Tiger by the River

Succulent whole king prawns cooked in a pan with a variety of spices in a medium thick sauce, aromatic flavours, cooked in red wine.

Garlic 'e' Gujrat

Marinated chicken on the bone, flavoured with roasted and ground red chillies, coriander seeds, cumin and fenugreek leaves finished with garlic sauce.

Chittagong Chilli

King prawns from the Bay of Bengal treated with lime and turmeric, tossed in a pepper, onion and fennel masala tempered with curry leaves and fenugreek leaves.