Curry takeaway leeds, Le Raj Bramhope

Fusion Food

Fusion has emanated from the desire to make food more diverse and interesting, and to ignite excitement in new flavours and fresh combinations of ingredients.

The main principle of fusion cooking is to rely on the freshest ingredients. In addition, rather than having to rely solely on local and European flavours, the fusion chef has a more extensive larder to draw on.

Variety literally is the spice of life for fusion cuisine.

MILLE JULLE RATTAN
Scottish king scallops pan fried with red onions, mustard seeds & crusted with aromatic spices. Served with a sweet sour chilli sauce on a bed lettuce	£9.95
THARAVU ISTU DUCK
Breast of duck marinated in selected spices, lightly cooked in a tandoori clay oven, re cooked in medium sauce consisting of red onions, olive oil, tomatoes, ginger, coriander & pathia lime leaves. Served on a bed of sauteed potatoes	£9.95
LOBSTER NAPALIAN
Whole lobster cooked with tomatoes, peppers, coriander, red onions & green chillies & served with a saffron & coconut sauce	£13.50
TIKHI SEABASS JALPARI
Lightly spiced wild Seabass, pan fried with tempured spiced potatoe & leaf spinach. Served with a sambhar sauce	£10.95
VENISON PALIANE
Venison cooked with tomatoes, peppers, coriander, red onions & green chillies & served with a medium spiced saffron sauce	£10.95

• Appetisers
• Special Balties
• Signature Dishes
• Tandoori Specials
• Traditional Curries
• Fusion Food
• Set Meals
• Accompaniments
• English Dishes