Indian
Indian Cuisine is said to be more than five thousand years old. Over the years this food has found a comfortable place in people’s hearts all over the world. Any of these following dishes can be made Mild, Medium Hot or Jumping Hot. Every State, Country and village in India cook different food. Spices also varies from chef to chef. We could list only a few of our Indian dishes. We do make a lot more.
About fifteen to twenty different Salads with Greens, Fruits and Vegetables. We have many Lentil and Vegetarian dishes that come with the meal.
From our Tandoor or Indian Clay Oven: This style of cooking originated in the North West Frontier Province in India and was spread all over by the division of Punjab and by the Caravans travelling through the Khyber Pass from Samarkhand. The food is cooked extremely hot and fast so that all the flavors are sealed and hardly any oil is used. Originally burning charcoal was placed inside an earthenware pot buried in the ground. In this way a little fuel could go a long way and cook a full meal. This creation of necessity was refined into one of the most famous cuisine of the world, Tandoori. The Tandoor is like an old turtle with a history on it’s back. All tandoori dishes come with Roma’s special Tandoori Sauce.
- Tandoori Chicken
- Tandoori Lamb
- Tandoori Fish
- Tandoori Vegetables
- Tandoori Fruit
- Chicken Tikka Masala
- Murgh Makhani
- Butter Chicken cooked in a creamy yellow gravy
- this curry is made with Yogurt Sauce
- Chicken Saag
- Chicken in a creamy Spinach Gravy
- Chicken Do Piyaza
- stir fry with lots of Onions
- Chicken Rezela
- in a White Sauce, this one from KolKata inspired by the Moghul rule
- Captain’s Chicken Curry
- Chicken cooked with Dried Fruit
- Chicken Vindaloo
- Chicken cooked in a Portuguese inspired South Indian Hot Sauce
- Dum Murgh or Chicken Steamed
- Chicken with Vegetables in a Tomato based Sauce
- Chicken in Cumin and Coriander
- Lemon Chicken
- Chicken in a Lemon based Sauce
- Beef in a Curry Sauce
- Beef with Vegetables
- Lamb Korma
- in a yogurt based Curry
- Lamb Roghan Josh Kashmir Style
- Lamb Rezela
- in White Sauce
- Lamb Saag
- Lamb pieces cooked in a creamy Spinach Gravy
- Banjara Gosht Lamb Gypsy Style
- Lamb Vindaloo
- Gushtaba
- Lamb Meatball Curry
- Lamb Boti Makhani
- Tandoori Grilled pieces of Lamb in a Creamy Sauce
- Kabargah from Kashmir
- Lamb Ribs fried, then cooked in a very tasty thick Red Sauce
- Mangshow Jhol from Kolkata
- my birthplace, Goat or Lamb in a gravy with Potatoes
The following fish dishes depend on the availability and the catch of the day
- Mustard Fish
- Lemon Fish
- Coriander Fish
- Cumin Fish
- Fish Kaliya
- Yogurt based Fish in gravy from Kolkata
- Fish Ganga Jamuna from Kolkata, named after the two sacred rivers
- Fish in the middle with White Gravy on top and Red Gravy on the bottom
- Samundar Ki Moti, Pearls from the Sea
- a Seafood Medley Curry with Lobster, Crab, Shrimp, Squid, Oysters, Clams and Mussels
- Coconut Shrimp
- Prawns in a Green Onion and Tomato gravy
- Saag Paneer
- Spinach in a silky soft gravy cooked with Cheese cubes
