Authentic Regional South Asian Food for you to enjoy at home

No pastes or ready made sauces, quality local produce

See our menu below, collect from “The Curry Hut

Monthly deliveries to Lairg, Bonar, Dornoch and Ullapool

Reheat in oven or microwave, we can vacpac curries for campers to boil in the bag on request

Regional Indian Cookery Courses – click to find out more

Tel: 01971 521301  Email:



Vegetable Samosas £3.00
With a potato and pea filling (2 samosas)

Onion Pakoras £3.00
Coated in gram flour

Hara Bhara Kebabs £3.00
Spinach, lentil and feta cheese patties

Chicken Tikka Kebab £4.00
Marinated boneless chickenMarble Tile

Rice and Breads

Steamed Rice £2.50
Fair Trade Basmati rice steamed without salt for you to season as you prefer.

Spiced Rice £3.00
Fair Trade Basmati rice
steamed with cinnamon, cloves, cardamom and cumin seeds.

Pea Pilau £3.50
Fair Trade Basmati rice fried with onions, cinnamon, cloves, cardamom and cumin seeds then steamed with peas.

Plain Naan £1.50

Garlic & Coriander Naan £2.00


North IndiaTaj Mahal Wall

Characterised by aromatic spices and rich, often earthy flavours, this menu is drawn from the plains of Delhi, Agra, Rajhastan, the Punjab and the foothills of the Himalaya.

Chicken Rizzala £8.00
This curry originates from Madhya Predesh and uses handfuls of fresh coriander, mint and rich browned onions in the sauce. Delicious, healthy and highly recommended.

Butter Chicken £8.00
A modern dish with a rich tomato based gravy which became the inspiration for the British restaurant classic of Chicken Tikka Masala.It originated in the 1950’s in the Moti Mahal restaurant in Delhi.

Lamb Rogan Josh £8.00
A spicy meat dish from Kashmir who’s name comes from the intense rich red gravy flavoured with black cardamom, cloves, fennel and kashmiri chillies.

Subz Saag £6.00
This recipe originates from Kashmir and combines seasonal local vegetables with spinach, dill and fenugreek in a rich warming gravy.

Aloo Dum £5.00
A ubiquitous, simple but delicious potato and pea curry with a spicy tomato masala.

Chole Curry £5.00
Classic Punjabi recipe of chickpeas, onions cooked 3 ways spiced with cumin, cardamom, cloves and cinnamon.

Dal Makhani £5.00
A rich, earthy Punjabi dish of whole black lentils and kidney beans eaten regularly at home either as a side dish or a healthy protein packed meal with some Indian breads

Dal Kalbeliya £5.00
In this recipe from Udaipur in Rajasthan 3 types of lentils are cooked in the regional style with cumin, garlic and onion.



South India and Mumbai

With coconut and curry leaves these curries feature simple, light and subtle flavours from Mumbai, Goa, Kerala and Tamil Nadu.

Kozhy Kuruma £8.00
This South Indian chicken korma is a simple, mild curry as typically eaten at home throughout South India.

Chettinad Chicken £8.00
A medium spicy chicken curry from Tamil Nadu on the South East Coast of India. It combines poppy seeds, cashew nuts and coconut in a light sauce.

Malabar Curry
An exotic curry from the Malabar region of Kerala which has at its heart an aromatic infusion of mustard seeds and curry leaves in coconut oil. We make this with either local langoustines or stir fried seasonal vegetables.

with Prawns £12.00
with Vegetables £6.00

Goan Beef £8.00
A classic curry from Goa, spicy, slightly sweet and sour with white wine vinegar and jaggery. Goa has a rich Portuguese Christian tradition hence the use of Beef.

With lentils and vegetables, this dish from Mumbai which is subtly sweet, sour and fragrant with mint. Traditionally eaten for Sunday lunch in Parsee homes.

with Chicken £8.00
with Vegetables £6.00

Sambar £5.00
Perhaps the most widely eaten vegetarian dish in South India which accompanies meals from breakfast to dinner.This is a home-style version from Varkala in Kerala with 3 types of lentils and local seasonal vegetables.

Thoran £5.00
A tasty stir fried cabbage side dish from Kerala flavoured with coconut, garlic and curry leaves.



Sri Lanka and BaliBalinese Wall Hanging

The delicate flavours of lemongrass, curry leaves and pandanus leaf or rampe combine to tantalise your taste buds in Sinhalese curries. The cuisine of Bali combines the flavours of India and the Orient with galangal, cinnamon, lemongrass and coconut.

Kukul Mas (Chicken Curry) £8.00
Based on a family recipe from the hill country of central Sri Lanka, this curry combines the classic trio of lemongrass, curry leaves and rampe with coconut milk and pan roasted spices.

Harak Mas (Beef Curry) £8.00
This dish originates from the south-east coast of Sri Lanka, the beef is marinated in dry roasted spices before being slow-cooked with onions and garlic.

Paripoo (Dal Curry) £5.00
The essential accompaniment to any Sri Lankan meal, the flavours of this dal are quite exquisite, the sweet notes from coconut and rampe balance the lemongrass, garlic and chillies.

Balinese Chicken £8.00
Adapted from one of our all time favourite recipes “Ayam Betutu” this is a chicken curry which fuses the flavours of India and Indonesia wonderfully. The spice paste or “bumbu” combines galangal, lemongrass and almonds with cardamom, cinnamon, cloves and turmeric.

Satay Chicken £5.00
Another street food favourite but also a ritual food at Balinese temple festivals, marinated and served with a peanut sauce.