Cinnamon Specialities
| Tandoori Butter Chicken | £7.25 |
| Tandoori chicken brest stripped off the bone and cooked in a rich and creamy buttery sauce | |
| Lamb Passanda | £7.25 |
| Thin lamb filled cured in yoghurt and spices, a rare recipe of korma, prepared with saffron and spice, mild and highly flavoured | |
| Chicken Muglai | £7.25 |
| Gently spiced cooked with an egg, lemon juice, mixed with yoghurt, coconut and cream | |
| Badami Sag | £6.95 |
| Medium curry cooked with spinach, and cashew nuts (chicken or lamb) | |
| Chicken Sirajee | £6.95 |
| Gently spiced, simmered with chick peas, cooked with mushrooms and tomatoes | |
| Lamb Podhina | £6.95 |
| Specially prepared sauce, mint yoghurt, tamarind and spices | |
| Lamb Kabli | £6.95 |
| Originates from Afghan region, lamb cooked with chick peas and a special blend of spices cooked until dry | |
| Lamb Kaliya | £6.95 |
| Preparation of medium strength, highly flavoured, cooked with mixture of fried spices | |
| Roshini Madras | £6.95 |
| Hot curry with added flavoured of lot of garlic (chicken or lamb) | |
| Imlidar Misti Gosht | £6.95 |
| Lean slices of lamb prepared in a special yoghurt sauce then cooked with tamarind and honey, in a mild sauce | |
| Achar Gosht | £6.95 |
| Lamb cooked in a sauce prepared with mustard seed, onion, fresh herbs, mixed spices, plus a selection of mixed pickle is added to bring out the distinctive flavour. | |
| Methi Gosht | £6.95 |
| Lamb cooked in a method of preparation similar to a bhuna, when fenugreek (methi) leaves are mixed with spices and fried briskly | |
