Savour the new wave of contemporary Indian dining over a glass of wine. Blending aromatic Indian spice with modern cooking techniques. Pink Paprika produces flavours that add a new dimension to the experience of dining and with just the right blend of spices the restaurant shows that light and flavourful are not culinary opposites.
Lamb and baby potatoes cooked with coconut, curry leaves and fresh herbs. Served with spinach. An Anglo-Indian speciality, developed when the British were laying railway tracks in India.
King Prawns marinated and cooked in a clay oven with Mustard & herb sauce.
Bengali fish delicately spiced & lightly flavored, dipped in home made butter & fried until golden brown
A unique Dish of smooth spicy tikka of chicken where the smoothness of the buttery tomato sauce is followed by the spicy flavour of brown onion. A smooth, silky dish bursting with aroma.
King Prawns cooked in a clay oven and pan fried with onions & peppers with a hint of lemon juice
Tikka Meat cooked in a Bhuna style dish with added herbs and spices topped with cheddar cheese (Med)
Moghul cuisine. Speciality of cubed lamb in a velvety ginger garlic, laced brown onion gravy fragranced with mace, green cardamom and kewda water. Rich in taste and rich in tradition.
Tikka Chicken cooked in a Creamy sauce topped with broken cashew nuts and honey (Mild)
Hot Spicy Lamb chops marinated and cooked in a oven with onions with saucy mince meat