The Fusion Valley Kitchen Menu

Chicken Tikka Masala – Tender pieces of marinated chicken tikka finished in a creamy onion‑tomato sauce enriched with butter and cream, offering a mildly spiced blend of North‑Indian and British flavours

Chicken Madras – A fiery curry of succulent chicken cooked with dried red chillies, mustard seeds, fenugreek and curry leaves, balanced by tamarind and coconut for a hot yet tangy finish.

Satay Chicken – Slow‑cooked chicken thigh pieces marinated in a luxurious Thai‑inspired sauce of red curry, peanut butter, soy, lime and coconut milk; indulgent, warming and richly satisfying.

Sri Lankan Chicken and Cashew Curry – Tender chicken with whole cashew nuts, slow-cooked in a fragrant, spiced sauce with Coriander, cumin, cinnamon, cardamom, garlic, ginger, black pepper, mustard, curry leaves and coconut milk.

Butter Chicken (Murgh Makhani) – Tandoori‑style chicken simmered in a velvety butter and tomato gravy finished with cream and delicate spices, delivering classic North‑Indian comfort in every bite.

Cape Malay Beef Curry – Grass‑fed beef gently cooked with onions, garlic, ginger and Cape Malay spices such as ginger, cinnamon and turmeric; sweetened with dried apricots, mango chutney and a splash of vinegar for a subtle sweet‑sour note.

Beef Rendang – Slow‑braised Welsh beef cooked in coconut milk with a fragrant paste of chilli, onion, ginger, galangal, lemongrass, star anise and cardamom; reduced to a rich, dry sauce that coats each tender piece.

Goan Beef Curry – Grass‑fed beef topside and potatoes cooked in a Goan spice blend of cinnamon, cardamom, cloves and cumin, enriched with coconut milk, tamarind and malt vinegar for a thick, spicy curry.

Lamb Rogan Josh – Welsh lamb braised in a caramelised onion and yoghurt base, then slow‑cooked with garlic, ginger, cloves, cardamom, cinnamon and Kashmiri chillies to produce a deep red, aromatic curry.

Durban curry – This is a bold, fiery, deep red and full of flavour. It typically includes: Coriander, Cumin Cardamom, Cinnamon, Ginger, Garlic and Fresh curry leaves and potatoes.

Laal Maas – A Rajasthani‑inspired lamb curry featuring tender grass‑fed meat cooked with yoghurt, garlic and Kashmiri chillies; richly spiced with a medium heat to let the quality of the lamb shine.

Dhaba‑Style Paneer with Mushrooms – Marinated paneer cubes and mushrooms simmered in a creamy gravy of onions, garlic, ginger and green chillies, perfumed with cinnamon, cardamom and cloves; a hearty vegetarian feast.

Sweet Potato, Chickpea & Spinach Curry – Hearty vegan curry made with white sweet potatoes, chickpeas and spinach in a gently spiced sauce; the firm sweet potatoes absorb the flavours while retaining their shape.

White Sweet Potato, Red Pepper & Lentil Curry – A wholesome combination of white sweet potato, red pepper and red lentils simmered with cumin, coriander, turmeric and garam masala; the starchy potatoes soak up the aromatic broth without breaking down.