Joy Fine Indian Dining - Menu completo

King prawn, cooked with onions, tomatoes, herbs and rich garlic sauce

Mixture of seafood such as king prawns, scallop, and crab made of onion, tomatoes, garlic, chillies and spices. Cooked on a tava with two spatulas

Marinated king prawn, fried in its shell and cooked with herbs and spicy Goan Peri Peri masala sauce

King size prawns, tempered with garlic and panch-phoran; cooked with chef's special thick sauce

Fish simmered in a tangy curried sauce made with coconut red chilli and ground spice. (From Mangalore-south coast port city)

Fish tikka with tossed almond flakes and fresh broccoli, cooked with black pepper, onion and dill sauce

An exotic and colourful aubergine delicacy topped with coriander and yogurt

Fried Cauliflower florets tossed with ginger, onions and dry mango powder

Seasonal fresh vegetable combination, cooked with punch phoran

Fine green beans and potatoes sauteed with mustard seeds and chilli flakes

Peas and Cheese

Made with fresh crab, chopped onion, tomato and freshly ground spices. (From Andhra State the home of world's hottest chillies)

Succulent chunks of salmon flavoured with thyme and chargrilled in the tandoor

Octopus tempered with Royal Bengal garlic cooked with red onion, green pepper, tomato and herbs, Served with a baby naan

New England's Mussels tossed in spices with a lemon, Garlic and ginger sauce

Boneless chicken marinated with a blend of yoghurt and spices, coriander leaves, mint and green chillies and cooked to perfection in the tandoor

Boneless chicken tikka deep fried and flavoured with curry leaves, green chillies onion rings. (From Hyderabad-Gateway to the South)

Minced lamb kebab, lightly spiced, skewered and chargrilled in the tandoor

Garlic flavoured scallops cooked with lababdar sauce and garnished with fresh coriander leaves and served with a baby Nan

Thin slices of marinated lamb with ginger and spices; Tempered in garlic and cooked in a tamarind and jalapeno sauce with fresh green and red peppers, garnished with red onion rings

Assortment of fish kebab, king prawn, scallop and tilapia lightly spiced and roasted in the Tandoor. Served with fresh mint sauce

Spicy and tangy dish; King Prawn marinated in garlic, tamarind, turmeric and lemon juice, cooked with Goan Chilli

Crunchy spinach fritters tossed with palate awakening combination of onion, tomato, chilli, Dates and tamarind chutney

Diced pieces of homemade cheese marinated with spices and herbs, then cooked in the charcoal Tandoor

Boneless chunks of salmon chargrilled and flavoured with dried fenugreek

King prawn marinated in carom seed, ginger, garlic, chop chilli chef's special spices. Roasted in tandoor

Succulent boneless chicken marinated with saffron, yoghurt, and spices; slow cooked in the charcoal tandoor, served with salad and mint sauce

Boneless chicken with rich flavour of crushed Mustard seeds, Tomato, green Chillies and ginger. Garnish with fresh coriander

Boneless chicken marinate with ginger, garlic and yoghurt, served in creamy butter sauce

Stir fried lamb, roasted with onions, pepper and fresh orange juice then cooked in carrot puree, fresh spinach and Joy's Special Sauce

Tender chicken cooked with pan fried onion, ginger, green chilli and tomato, garnished with fresh coriander and ginger

Marinated chicken tikka cooked with Tetool (tamarind) sauce (clinically proven the best weight lose ingredient), turmeric, garlic, spice and herbs

Leg of lamb marinated overnight in spices and slow cooked. Served as slices topped with gravy. (From the wild North West Frontier)

A Goan chicken curry with fresh coriander, mint and coconut milk (From Goa, idyllic international holiday resort)

Lamb shank, marinated with special spices, with onion and tomato gravy, slow cooked to perfection, garnished with ginger and coriander

Rich and mild, cooked with almonds, nuts, cream, yoghurt and wine

A delicate almond, cashew nuts and dry apricot flavoured lamb korma, cooked in traditional Moghlai style

Diced cottage cheese with low fat cream and butter, cooked with coriander and tomato sauce

Green peas and fresh spinach cooked in a low fat butter sauce, with onions, chopped tomato and spices, tempered with cumin seeds

Fresh sliced beans cooked with Onions, Garlic and crushed mustard seeds

Mix vegetable cooked with lentil, spices and herbs, slightly hot sweet and sour taste

Paneer cooked in Tawa (Iron wok) with hot and spicy sauce

A delicate dish cooked with almonds, cashew nuts and dried apricots, Cooked in the traditional Moghlai style

Mixture of King prawn, fish, scallop

Cooked in spices, flavoured with green herbs and served in a thick sauce

Cooked with traditional style in spices and herbs in a medium hot sauce, Garnished with coriander leaves

Mix vegetable cooked with traditional spices, herbs

Sliced potatoes cooked with onions and spices, tempered with onion seed, served dry

Fresh spinach cooked home style with garlic, onions and a bit touch of turmeric

Fish cooked with spring onion, tomato, green chilli and green pepper

Chicken cooked in oriental spices with almonds, cream, and butter

An immensely popular Kashmiri dish of lamb cooked with spices flavoured with dry ginger and saffron and garnishes with tomatoes

pieces of Lamb marinated with herbs and cooked in the tandoor

Half a tender chicken on the bone marinated with yogurt and spices cooked in the tandoor

Cauliflower in spices and special herbs

Mushroom cooked with tomato, tempered with black cumin seeds

Cooked with spinach, green herbs and spices

Deep fried King prawn cooked with garlic, onions and herbs served on puffed breed

Fresh cauliflower marinated with yogurt and spices then baked in the tandoor

Assortment of kebabs, fish, lamb and chicken roasted in tandoor and served with mint sauce

Sea Bass marinated with yoghurt and freshly ground spices, then chargrilled

thin slices of chicken breast, Fried in Olive oil, tempered with garlic and green chillies. Cooked in a garlic, tomato and ginger sauce

Stir fried lamb, tomato, chilli and spices. A speciality of normadic Gypsy tribes of Uttaraunchal in North India

Roasted lamb slices cooked with spice and chef's special homemade sauce with chopped chilli, ginger, onions, tomatoes and touch of fresh coconut

Boneless chicken cooked with NAGA pickle (made with the hottest chilli in the world), onions, tomato and green pepper

Slightly hot, sweet and sour curry with lentil and herbs

Cooked in spices, flavoured with green herbs and serves in a thick sauce

King prawns made with onions, tomatoes and green chillies served semi-dry

(Bengali traditional fish curry) Fish fillet cooked with onions, tomato and coriander sauce

Fresh Okra cooked home style with onions, herbs and spices and served dry

Cooked with spices in a medium hot sauce

Boneless lamb cooked in Indian spices, flavoured with green herbs and served in a thick sauce (fairly hot!

Boneless chicken and potato cooked in Indian spices flavoured with green herbs and served in a thick sauce. (Very hot)

Boneless chicken cooked in Indian spices flavoured with green herbs and served in a thick sauce (fairly hot)

House made spiced vegetables stuffed in a pasty and deep fried

Juliennes of potatoes and onions blended with crushes whole red chillies, tempered with curry leaves and mustard seeds. (A variation of Sindhi fayre from Sind dessert)

homemade spiced mincemeat stuffed in a pastry and deep fried

Spinach and Cheese

Supreme breast of bar-bury duck with the full flavours of Indian traditional spices, slow cooked with roasted Jabatri, Aniseed, Fenugreek, Goan Chilli, Cinnamon and Coconut to contribute its stunning flavour. Garnish with curry leaves and coconut milk

Cooked with green chillies, capsicums, methi leaves and tomatoes. (Fairly hot)

Cooked with green chillies, onions, capsicums, methi leaves and tomatoes (fairly hot)

King prawns in a marinade of yoghurt, ginger, garlic, broiled in a clay oven and mixed with our special thick sauce

Chicken or Lamb with aromatic vegetables in a marinade of ground aromatic spices, capsicums, red onions tomatoes and chargrilled

King prawn skewered with aromatic vegetables in marinade of ground aromatic spices, capsicums, red onions and tomatoes and chargrilled

Potato cooked with spinach and special herbs

A delicately almond, cashew nuts and dry apricot flavoured chicken Korma, cooked in traditional Moghul style. (From North Indian design to pamper the palates of Moghul Emperors)

Sweet and sour, slightly hot, cooked with lentils and herbs