Spicy beef, chicken, fish, vegetable or a mixed filling stuffed in a special bread with egg and onion, served with one choice of lamb, chicken or dhall curry

A batter of urid and rice flour left naturally overnight to ferment and cooked over a hotplate like a pan cake and served with you choice of lamb, chicken or sambar and chutney

Meat curry in a thick, tomato based gravy with cashews

Authentic Malaysian dish dry curry, stir fried with herbs and spices, slowly cooked served with rice and curry sauce

Rich Italian tomatoes are added to soft, fried onions in a round-bottomed frypan. The meat or vegetables put flavour through the whole dish, and the chilli-spices highlight the base flavours.

This is a dry curry like a Rendang, but dryer with a pepper flavour. It is moist, from the cooking juices. The cashew nuts are added later, and whole curry leaves.

Chunks of meat are coated in a battter (cornflour, vinegar, chilli-powder, salt). This is deep-fried for 90 seconds. The meat is tender inside, and has a crisp, red, crunchy coating.

Chicken or vegetable, coated in spicy pea flour batter, deep fried, served with rice and dhall curry

Kothu Barrota: Tomato and chopped up roti stir fried with vegetables or mince

Special Basmati rice cooked with chicken / lamb, cashews sultanas, herbs, spices and served with yogurt sauce

Malaysian Stir fried noodles