Curry classic. Marinated chicken cutlets, grilled in our tandoor. Medium

Calcutta filo pastry, Paro’s 48 spice mix, filling. Crispy and Flavoursome. Medium

Bulb onions, red lentils, seasoned and fried. Crispy & Golden. Mild

Blanched black chickpeas, mango reduction, tamarind sauce. Honeyed and Velvety. Mild

Fenugreek, mooli, stewed tomatoes, fried onions and peppers, chillies. Fiery and Spicy

Paro’s 48 spice-mix, cottage cheese, sweet yoghurt. Flavoursome and Spicy.

Broccoli and assorted vegetables. Paro’s 48 spice-mix, light soy sauce. Hearty & refreshing. Medium-spiced

48 hour slow cooked black lentils. Grandmother’s spiced recipe from Bally, India. Rich and Intense. Medium-spiced

Paro’s 48 spice mix, naga chilli blend, stewed peppers and onions, Persian three-lentil mix, cloves & coriander. Passed on generation to generation. Very Spicy

For grandma. Tengu curry leaves, Paro’s 48 spice-mix, coriander, lemon, sugar, mint and tamarind reduction. Sweet & Sour. Medium

Paro’s favourite. Welsh grass-fed lamb mince, tamarind glazed potatoes, coriander, fenugreek seeds, curry seasoning. Moreish & Recommended. Medium-spice

Curry classic. Plum tomatoes, ginger-garlic, cinnamon, desi-ghee, yoghurt. Hearty & Tangy. Medium-spice

Pan-fried chicken cutlets, blanched chickpeas, ginger garlic, fenugreek, cream sauce, Paro’s mild spice blend. Incredible & Light. Mild

Great-grandmother’s recipe, Bengali style. Cream, plum tomatoes, emulsified butter. Golden & Rich. Mild

Paro mild spice blend, coconut, cream. Our award-winning classic. Mild

Curry classic. Marinated chicken cutlets, grilled in our tandoor. Medium

Calcutta filo pastry, Paro’s 48 spice mix, filling. Crispy and Flavoursome. Medium

Bulb onions, red lentils, seasoned and fried. Crispy & Golden. Mild

Blanched black chickpeas, mango reduction, tamarind sauce. Honeyed and Velvety. Mild