The Epicure will find far more than curries
on our cuisine. We call nothing a curry that
does not blend at least a dozen individual
flavours of herbs and freshly ground spices
into a piquant whole and meal that lacks half
a score of these is not one to be offered
to anyone. The dishes we present to you are
prepared with the addition of fragrant warm
and pungent spies from India delicately blended
in meticulous proportions. The distinctive
flavour and aroma of each individual dish
cannot come from rancid ambiguity called curry
powder, but from the spices separately prepared
each day.
