Seven stories.
One table.

A classic Sri Lankan chicken curry that's full of flavor, best coconut cream and snow piece with chicken cooked together

Tandoor roasted diced lamb cooked with onion, capsicum, tomatoes, black pepper, yoghurt and flavored with green cardamom

Chicken breast tossed with mango pulp in a lightly spiced cream sauce

Goat cooked with tomato, capsicum, onion and Indian herbs in Mughlai style

Crisp, crunchy and highly seasoned exterior with a tender sweet interior "A Mughlai style combination of marinated leg of lamb cooked with a yoghurt based sauce and 7 village special herbs and home ground spices finished with a touch of mint flavors".

Diced lamb marinated with multiple Indian spices and a dash of yogurt then cooked in a special gravy then topped off with pepper and more exotic Indian species and garnished with fresh coriander and ginger. Please note this dish spice level is medium to hot.

Slow cooked beef and mushroom cooked in coconut cream, cumin powder, finely chopped onion and a few more chef special ingredients then garnished with freshly chopped coriander leaves.