Time spent in the kitchen is never wasted, but there are days when life calls for you to step away from the pots and pans, and let someone else bring the feast to the table. Shakinah is just a ride away from your door in Malta, and our partnership with Wolt ensures that you get to relish our sublime menu wherever you are on the island. Our food is carefully packaged to preserve the flavours and textures that emerge from our kitchen, so that you don’t get to miss out on the Shakinah experience when it comes to good eating. Here are some of our most popular takeaway dishes which can make it to your table:

Onion Bhaji – Start your takeaway on a good note. Our onion bhaji is deconstructed for sharing purposes, and it makes for the perfect primary nibble in front of the TV. We like to pair it with our crispy chicken pakora for a greater assortment of takeaway treats.


Saffron Tikka – Luxury can be delivered to your door, including one of the most opulent spices in the world. Our saffron tikka is a visual treat, whether it’s served at our restaurant or in the comfort of your own home. These are jewellesque pieces of chicken in a golden hue, giving off that trademark saffron aroma the minute you unveil your dish. To complement the mellow yet husky flavour of saffron, we amp up the experience with a good helping of chilli and coriander.

Raita – To help you temper any heat, we recommend a side of raita. This divine and silky mixture of yoghurt is textured with cucumber, tomatoes and onion to keep your palate fresh and cleansed. Feel free to mix in a spoonful or two into fiery sauces; it’s a best friend to those who can’t always handle the heat!

Paneer Tikka – Cheese is always a good idea, and our dairy is certainly not boring. We present thick slabs of Indian cottage cheese marinated in our blend of spices, then cooked in our tandoori oven for its final red hue. This is an unctuous dish that keeps you coming back for more.

Chicken Korma – It would be rude to leave out this classic from your order. Our bestseller makes it out the door with good reason. Our chicken korma is nutty and sumptuous, dispelling all those myths that kormas are a dull affair. Enjoy succulent chicken pieces in a rich and creamy cashew nut sauce – the perfect comfort food after a long day’s work.

Chicken Tikka Lababdar – If you’re looking for something that’s slightly saucier than a korma, but want to try something else other than a butter chicken or tikka masala, we highly recommend our chicken tikka lababdar. This is a velvety tomato-based curry enhanced with luscious ginger and a selection of mild spices. It’s a dish which you’ll find on a road less travelled, but it’s certainly a pleasant surprise and a new-found favourite among those who order it.

Don’t forget your sides – Rice and naan must find their way into your takeaway bag. How else are you going to mop up your curry sauce? For variety and contrast, we recommend a side of garlic naan as well as coconut naan to suit all palates. A portion or two of pilau rice is always recommended, and you don’t have to worry about leftovers – rice rests so well in your fridge, and makes for a quick and exciting lunch the next day.

Spice Up the January Blues with Shakinah

Now that the delights of December are over, the winter chill of January and a new year are upon us. But we’ve got the perfect pick-me-up to help you lift your spirits, with an indulgent menu of rich and vibrant flavours to keep you warm, healthy and satisfied. Whether you’re a fan of spicy curries or prefer mild and creamy options, there’s always something to chase away the winter blues. Here are some of our most irresistible Indian dishes that are good for the soul and the season.

Palak Paneer

It is unfortunately flu season, so it’s imperative that you get your greens into your body for maximum protection, with nutrient-packed and guilt-free meals. Our palak paneer offers a healthy dose of iron, protein and calcium, as well as some delectable flavours. This traditional vegetarian dish features an Indian cottage cheese marinaded and coloured in an earthy and creamy spinach sauce.

Mango Lassi

This yoghurt-based drink enhanced with the sweet pulp of fresh mango is not only delicious, but also a delightful way to cleanse your palate after a savoury indulgence. It’s also a great source of vitamins and nutrients. Due to its curd content, mango lassi is great for overall bone health, and it’s an excellent source of Vitamin D, lactic acid and fibre. Mango lassi can also help with your immune system, thanks to its Vitamin C levels.

Chana Masala

Elevate your mood with our Chana Masala, a hearty chickpea curry that is both wholesome and satisfying. The blend of spices in this dish creates a warm and inviting aroma, making it a perfect choice for a cozy January evening. It’s also an incredibly healthy vegetarian option, as chickpeas are a great source of fibre, potassium, iron and magnesium.

Dal Sorba

This authentic Indian lentil soup is our bestselling vegan and gluten-free option, using lentils that have been flavoured with garlic, ginger, coriander and Indian spices. Aside from the medicinal properties of our masala mixture, lentils are high in fibre and iron, offering the perfect meal to keep you pumped and your immune system protected throughout the day. If you’re in search of other lentil dishes, we also recommend our Dal Panchrani and Dal Tadka.

Chicken Tikka Lababdar and Chicken Tikka Masala

Here are two classics for the protein lovers. It’s grilled chicken bathed in two creamy tomato-based sauces, delivering the perfect blend of umami comfort. Chicken Tikka Lababdar and Chicken Tikka Masala also offer a balanced meal in terms of nutrition and good health. For our Lababdar, our tender chicken pieces are marinaded in a wholesome blend of ginger, tomatoes and mild spices, while our tikka masala presents chicken pieces which have been seared in our tandoori oven, then slowly cooked in a rich and creamy tomato and cashew nut sauce.

Vegetable Biryani

For an aromatic yet wholesome option, try our vegetable biryani. This flavourful dish is packed with mixed vegetables and aromatic spices, layered in fluffy and nutty basmati rice. It’s a symphony of tastes that will transport you to the streets of India, and a great option if you’re looking for something that’s not as saucy as our curries.

Diwali Dishes at Shakinah

Also known as the Festival of Lights, Diwali is one of the most celebrated and cherished festivals in India and among the Indian diaspora. It signifies the victory of light over darkness, good over evil, and knowledge over ignorance. It’s a time for family gatherings, elaborate decorations, and of course, indulgent feasting.

Linked to the powers of Ganesh and Lakshmi, Diwali is celebrated on the darkest day of November, and it is marked on the third day of the festive period. Those who practice it cleanse and decorate their homes with oil lamps and rangolis, and dress in bright colours to welcome their family and guests for a festive feast. It is also a harbinger of good fortune to leave a light on overnight on this, the darkest day of the month.

Diwali is a time for indulgence, and these traditional mouthwatering dishes are household staples in India, as well as at Shakinah. It’s also common practice but not obligatory to stick to meat-free options during this time, so this is definitely one for the vegetarians:

Samosas – Samosas are a permanent party food at Diwali. These are triangle-shaped pastries made from chickpea flour, filled with Indian-spiced potatoes and peas. They’re absolutely divine when dipped in fresh mint sauce or mango chutney.


Chat Pata Jhinga  – Another street food that makes its way into the household, these are juicy king prawns which have been marinated in a selection of medium-strength spices, then deep fried to perfection. They’re a favourite to dip into some raita.


Aloo Tikki – Competing for the top spot with samosas, Aloo Tikki are another family favourite at the Diwali table. These are made from boiled potatoes that have been flavoured with fresh coriander and ginger, then lightly smashed and coated in breadcrumbs and fried in butter ghee.

Vegetable Biryani – Biryanis take centre stage during Diwali, as it’s such an opulent and hearty meal that requires so much love and preparation. This is a fragrant, fluffy and flavourful basmati rice dish that has been cooked with mixed vegetables and aromatic spices.

Saffron Tikka – As it is the Festival of Light and prosperity, it is only fitting that saffron should be present at the table. This is a dish of tender chicken pieces that have been marinated in saffron, yoghurt and coriander.


Indian Flatbreads – These are fantastic accompaniments to a sumptuous repast. We recommend a mix of Peshwari naan, lamb keema paratha and butter roti to scoop up curry sauces, chutneys and raita.


Gulab Jamun – Also known as the Traditionally Sweet at Shakinah, Gulab Jamun is an immensely popular and centuries-old dessert in India. It is presented as a cluster of rich milk dough balls, which are deep fried and soaked in a beautifully fragrant syrup of cardamon and pistachio. We give it a little flourish with fresh orange segments to complement the syrup, and a side of plain yoghurt for extra richness.

From Tikka to Tandoori – Shakinah’s Glossary

At Shakinah, we like to keep things as authentic as possible, staying true to the roots of our Indian cuisine. This is why we’ve insisted on using the original names of our dishes in our menu, showcasing the variety and diversity of Indian cooking techniques. For those who are not as au fait with Indian cuisine, some names might be quite overwhelming, and it’s easy to get lost in all the terminology. Here’s a quick glossary we’ve compiled to help you navigate your next meal with us at Shakinah:

Tikka – In Hindi , tikka means ‘pieces’, referring to the morsels or chunks of meat prepared for a dish. For tikka to have their flavourful and aromatic characteristics, they’re marinated in a mixture of yoghurt and various spices, including cumin, coriander, garam masala and turmeric. The meat is then skewered and cooked in a tandoor, imparting a smoky and charred flavour to the dish. For those of you wondering, the difference between chicken tikka and tikka masala is that chicken tikka is served straight from the tandoor oven, while tikka masala is a dish that serves tikka in a rich and creamy sauce.





Tandoori – Tandoori dishes in Indian cuisine are known for their smoky, charred flavours and vibrant spices. Meats, seafood or paneer are marinated in yoghurt and spices such as cumin, coriander, garam masala, turmeric and red chilli powder for a distinct ruby colour. These are then cooked in a tandoor at very high temperatures, allowing for quick and even cooking. Tandoori dishes are not served in a sauce, but raita, a fragrant mint sauce or mango chutney make for a great accompaniment here.





Sheikh kebab – This dish has roots in South Asian and Middle Eastern cuisine, and the technique involves skewering and moulding ground meat that has been mixed with various spices and herbs, and then grilling or cooking it. As a result, sheikh kebabs have a different shape to other kebabs, which are usually chunks of meat straight off the skewer that have not been minced.





Curries – For those who love a saucy dish, our curries are the way to go. Curries consist of pieces of meat, fish, vegetables or paneer in a luscious sauce, so these are perfect for those who love to have something to dip into in between in their meal. On our menu, you’ll notice that there are different types of curries, each one prepared with its own unique recipe. For those who prefer mild flavours, we recommend going for our bestselling cashew korma, or our delicious chana masala. Masalas tend to have a more spiced base mixed with yoghurt or coconut milk, and tomatoes are often an accompaniment to the sauce’s recipe. If you’re looking for a bit more heat, we recommend a vindaloo or madras curry, as well as the paneer kolhapuri as a vegetarian option. For an especially filling option, our saagwala and palak dishes come with a rich and green spinach sauce.





Biryani – Originating from the south of Asia, a biryani is an aromatic dish where the main ingredient is an aromatic rice. It’s often considered to be a one-pot meal, where the meat or vegetables are combined with a good portion of rice, such as pilau or basmati rice. This long-grain rice is commonly used due to its fragrance, texture, and ability to absorb flavours well.

The Delicious Diversity of Flatbreads at Shakinah

Indian cuisine is renowned for its rich tapestry of flavours and textures, and at the heart of this culinary canvas are the diverse flatbreads that accompany almost every meal. At Shakinah, we’ve made sure our clients get the chance to savour all four of the main Indian flatbreads, in a myriad of interpretations. Flatbreads are an integral part of Indian cuisine, whether they’re used as a dipping instrument or a cradle for luscious meats and legumes. Although they may seem similar, there is a unique recipe and technique for each of these flatbreads. Let’s break it down for you:


Believed to have originated in Persia, naan had made its way to India via the Mughal Empire. Naan bread is a soft and fluffy cloud of carb, normally identified by its doughy and elevated similarity to Neapolitan pizza dough. This chewy bread is made with all-purpose flour and yeast, but what gives it its unique texture and flavouring is yoghurt and ghee. Our naan is baked in our tandoori clay oven, giving it a smoky flavour and its distinctive charred bubbles on the surface. Naan often comes in stuffing variations, notably butter, garlic, cheese, coconut or Peshwari.


Kulcha is a North Indian bread that is often associated with Punjab culture. It has a soft and slightly thicker consistency to naan, and it’s definitely airier on the inside. The main cooking difference between kulcha and naan is the use of baking powder instead of yeast, giving it that lifted element. These are also cooked in a tandoor, which results in a crispy outer layer and a soft interior. At Shakinah, we offer two options for stuffing – onion or fresh mint.


Paratha is a versatile flatbread enjoyed throughout India, with regional variations. Think of it as India’s answer to the pancake, both in shape and versatility. It’s thicker than both naan and kulcha, with layers that are delicate and flaky. To make paratha, we use whole wheat flour for an earthier flavour, water, and sometimes a bit of oil or ghee. It can also be stuffed with various ingredients such as minced chicken or lamb. Unlike naan or kulcha, parathas are cooked on a griddle, or tava, with a drizzle of oil or ghee, resulting in a crispy exterior and soft interior. We recommend pairing parathas with raita, pickles, or a side of curry sauce.


Roti is a staple flatbread in India, widely consumed across the country. This is a thin, soft and flexible bread, not dissimilar to a Mexican tortilla wrap. We make our roti with whole wheat flour and water, and we don’t usually add any fat, unless we’re serving our butter roti which is generously salted and served with lashing of butter. These are also cooked on a tava, and may in fact puff up when cooked properly. They make a wonderful addition to biryanis, vegetables and lentils.

Our Shakinah Summer Dishes for 2023

It’s barbecue season, and we’re serving it up the Indian way. You could say that Indian cuisine has a perennial barbecue element to it, thanks to the charry and smoky flavour the tandoor delivers to meats, seafood, vegetables and paneer. But there’s so much more to savour in the summertime when it comes to Indian food. Think fresh flavours, tangy accompaniments and fruity sensations. Here are some of our recommendations:


Start off with your constants. Inevitably, you will encounter some level of spice with every Indian meal, so it’s best to have a cooling agent at the ready, not just because it’ll help with the heat, but also because it’s absolutely delicious. Raita is a fresh and summery mixture of cool and thick yoghurt, textured with chopped cucumber, fresh coriander and sometimes tomato. Feel free to add a spoonful of it to temper your curry sauce.

Khachumbar Salad

There’s no summer without salad, and never underestimate its presence at the barbecue table. Our Khachumbar Salad is a colourful mixture of fresh and crunchy garden greens seasoned with Indian spices to add even more vibrancy to your meal.

Malai Tikka

If you’re after a milder experience but with just as much flavour, you must try our nutty-licious Malai Tikka. We marinade our chicken overnight in a creamy and decadent mixture of almond and cashew nut paste infused with yoghurt. This is then beautifully charred on our tandoor.

Mango Lassi

Wash down your Indian barbecue – and mellow that intense level of spice – with a delicious swig of mango lassi. Freshly made in our kitchen, our Mango Lassi is dangerously addictive, and tastes like a summer smoothie packed with probiotics, protein and vitamins. It’s a glass of sunshine!

Saffron Tikka

A dish that’s as golden as the sun. Few flavours match the might of saffron, and who says that such an opulent ingredient shouldn’t feature in a barbecue-inspired supper? Our recipe is quite simple: saffron, coriander and yoghurt are left to marinade our chicken overnight, and the tandoor is left to work its charry magic.

Coconut & Peshwari Naan

It’s a barbecue; you’ve got to have some carbs. Our coconut and Peshwari naans have an added summer flavour with their tropical fillings, and make for a wonderful form of edible crockery to your main dishes. Scoop up some lovely protein or sauce with your naan for some good eating.

Prawns Koliwada

It stands to reason that the fishing village of Koliwada is where this dish had originated from. This delicious street food is made of freshly sourced prawns coated in a heavily spiced and deep-fried batter. Be warned: this is one of our spiciest dishes, and it is not for the faint-hearted. However, the final kick of flavour is totally worth it, and that’s why you’ve ordered raita and lassi.

Mint Kulcha

If you’d like to experience something slightly different to naan, we recommend kulcha as a barbecue alternative. Kulcha is somewhat denser than naan but still comes with a soft and white texture. We especially recommend our kulcha garnished and flavoured with mint for an absolute summer vibe.

Pahadi Kebab

Speaking of mint, this classic summer herb is a main feature in our Pahadi marinade. Succulent pieces of chicken are left to soak up the flavours of a beautiful mixture of yoghurt, garlic, coriander, ginger and fresh mint, then cooked in our tandoor to absolute perfection. We also make this with prawns if you’re after a more pescatarian barbecue.



Samosa Stories: Exploring the World of Indian Street Food

The vibrant and flavourful world of Indian street food is an integral part of the country’s food culture, known for its diverse culinary traditions. From savoury snacks to mouth-watering sweets, the streets of India offer an array of delectable treats that will tantalise your taste buds. From the bustling streets of local Indian markets, such delicacies have made their way into the Shakinah menu. Here’s a taster:

Chaat Delights

Chaat stalls are commonly found in busy markets which are close by to tourist attractions and bustling street corners. The literal translation of ‘chaat’ in Hindi is ‘to lick’, which perfectly describes the finger-licking experience of enjoying these snacks. Although they originated in the north of India, their popularity has swept across the continent and beyond, thanks to their delightful and often tangy flavour.

A star chaat dish that is immensely popular in the Shakinah menu is Aloo Tikki, our boiled and fried potato patties encased in golden breadcrumbs and seasoned with cumin, fresh coriander and ginger. We also cannot leave out the king of street food – samosas – which is a flaky pastry stuffed with cumin-flavoured peas and potatoes. A chaat stall will serve these to you with a variety of toppings such as chutneys and yoghurt, so don’t be afraid to recreate this from our list of sundries.

Tandoori Temptations

India’s street food scene wouldn’t be complete without the sizzling selection of tandoori specialties cooked in a traditional clay oven. The tandoor is a cylindrical oven made of clay or metal which is heated with charcoal or wood to high temperatures. This gives the food a distinct smoky and charred flavour. Some of our most requested tandoori dishes is tandoori chicken, which is marinaded in a mixture of yoghurt and spices such as chilli powder, turmeric, cumin, coriander and garam masala. This is then cooked in the tandoor until it becomes juicy, tender, and infused with the flavours.

Another sought-after meal in the streets of India is Tandoori Paneer Tikka, which is an excellent vegetarian option for those who love the tandoor taste. The marinaded paneer is skewered and cooked in the tandoor until it’s nicely charred.

Kebab Culture

Sheikh kebabs are another street food staple that makes use of the tandoor. These are skewered minced meat which has been blended with spices, onions and herbs. The skewers are then placed in the tandoor and cooked until cooked through with a charred exterior. Our Sheikh kebabs are available with chicken or lamb, which are infused with chopped ginger, garlic, onion and fresh coriander.

Irresistible street breads

Once again, the tandoor oven delivers an array of beautiful carbs to the Indian on the go, as well as our table. Soft and fluffy breads such as roti or naan are slapped onto the inner walls of the tandoor, where it adheres and bakes until it puffs up and develops a slightly charred and smoky flavour. Indian street food breads can also serve as a meal in their own right, especially when stuffed with delicious minces such as Peshwari naan, which is filled with a sweet mince of dried fruit and nuts, or lamb or chicken keema paratha, which is made from whole wheat flour and stuffed with a spiced meat mince.


Here at Shakinah, we’re very lucky to have a team of chefs who are able to give us the real thing, thanks to their North Indian heritage and their respect for traditional recipes. Hailing from the region of Uttarakhand, our Executive Chef has imprinted his North Indian roots onto our menu, presenting us with authentic dishes from this part of the world.

Rishikesh, Uttarakhand, India

There is an unfortunate misconception that all Indian food tastes the same, and that all regions share a common culinary history. On the contrary, the distinct narratives between the north and south can be identified by the nature of their respective dishes, and you can guarantee that every ingredient tells a story.

When we speak about North India, we’re specifically referring to regions such as Punjab, Kashmir, Delhi, Uttar Pradesh and Rajasthan, to name but a few. These are regions that have predominantly given Indian food its reputation for rich flavours; hearty and aromatic sensations to combat the icy conditions coming from the Himalayas.

Mukteshwar, Uttarakhand, India

It is perhaps pertinent to trace back the origins of these flavours to the 16th century, when the region was first invaded by the Mughal Empire. Known for their decadent produce, the Mughals brought their Persian style of cooking to North India, along with their precious spices, dried fruit and nuts. It was also the Mughals who had cemented the tandoor oven as what we now know to be a pillar of Indian cooking.

The civilisations that followed also learned to cultivate this rich and fertile land, which is why the region, particularly Punjab, is renowned for its superior dairy produce. In fact, most North Indian dishes are yoghurt-based, while South Indian cuisine is more dependent on coconut milk. Paneer and lassi are also more traditionally North Indian.

Nainital Lake, Ayarpatta, Uttarakhand

Another testament to North India’s agriculture is its wheat- and legume- based diet. You’ll find dals to be a permanent accompaniment to any North Indian meal, with a variety of lentils produced in the region. Moreover, naan bread, roti and paratha are originally North Indian foods, which allow for a more vegetarian diet. This is very telling of the region, as most communities based here are Hindu.

A few of our dishes which are typically North Indian are the following:


Dating back to the 13th century, samosas are one of the most identifiable dishes in North Indian cuisine. Beautifully wrapped parcels of a chickpea batter, with a cumin-flavoured filling of peas and potatoes.

Butter Chicken 

Known as one of Punjab’s best exports, butter chicken had first come about in the 1950s, right after Partition. Butter chicken, or Murgh Makhani as it’s known in India, was first served in New Delhi by Kundan Lal Jaggi and Kundan Lal Gujral, who had been experimenting in their kitchen with some new ideas for a curry. This dish is made of tender chicken pieces cooked in a rich tomato and cashew nut sauce, flavoured with rich butter and fenugreek.

Tandoori chicken

As we’ve mentioned, the tandoori clay oven is a marker for North Indian cuisine. We have several tandoori dishes, but perhaps our most popular is our Tandoori Chicken. This is a succulent chicken leg served on the bone, marinated in yoghurt, ginger and spices.

Aloo Gobi

A vegetarian favourite, this is a comforting dish made with potatoes, cauliflower and tomato chunks, fried and cooked in Indian spices.

Dal Panchrani

Typical of North Indian cuisine, dals are an instant bowl of good health and comfort. This dish consists of five types of lentils, cooked in butter ghee, ginger and coriander leaves.

Our Favourite Sides and Sundries

Our Favourite Sides and Sundries

Although Indian dishes are certainly the centre piece at the table, it’s what often accompanies them that elevates your meal to a whole other level. It’s an indisputable fact that curries and other saucy dishes were made for dipping, and so dip we must. Indian cuisine has certainly provided a variety of delicious mediums for partaking. When done right, you cannot but wipe your bowl clean with a slice of naan or a forkful of basmati. But of course, Indian sides go beyond buttery carbs. There are many other sundries to explore at Shakinah, and here are a few of our favourites:   


Without a doubt, lassi is lactose-liquid heaven. Popular in the Southern region of India as well as Pakistan, you’ll find that many households have a free-flowing supply of lassi, with a jug of it ready to be served to family members and guests. Traditionally, it is a savoury drink of plain yoghurt blended with water and spices such as cardamon, and then seasoned with salt. However, you’ll also find fruit-infused lassis, such as mango or strawberry. Lassis are a beautifully silky digestive aid which also double up as a cooling agent.   At Shakinah, we offer sweet, salted, mango and strawberry lassis to go with (or without!) our spicy dishes. They’re seriously addictive.


Another cooling agent in the Indian arsenal, a raita is a delightful yoghurt dip infused with cumin and freshly chopped coriander, and a good helping of shredded onions, cucumbers, tomatoes, fresh chopped coriander and cumin. Of course, you’ll find several other variations of raita across the world, even fruity ones such as pomegranate. Raitas are a cross between a condiment and a dip, so you are most welcome to dunk your naan into the bowl or spread it on top, or even have a spoonful of it when things get to hot to handle during your meal. Delicious relief!


Khachumbar Salad

If you need to lay off the lactose but still require a cooling agent, our Khachumbar salad is a great and refreshing option. This is a crunchy mix of fresh garden greens seasoned with Indian spices and lemon juice for freshness. It really goes with anything, and helps with your five-a-day.

Pilau Rice

This side is an absolute crowd pleaser. A golden bowl of goodness, pilau rice is a side dish with a fried onion, bay leaves, turmeric and cinnamon masala, to mention but a few of the spices that give this rice its seductive flavour. One of the secrets to this dish to caramelise the onions in ghee or good-quality butter to begin with. Pilau rice is so delectable in fact, that it makes for an excellent meal in its own right. At Shakinah, we also serve a version of this classic with peas for a touch of green. This is comfort and colour in a bowl.


You can’t have a proper Indian without naan, really. Well, you can, but you’d be sorely missing out on cloudy doughy goodness. Dating back to at least the 12th century, naan has been wiping our plates clean since time immemorial. This is a leavened bread made from wheat flour ands yoghurt, which is what gives it its fluffy texture. It’s an incredibly versatile sundry, which is why at Shakinah, you can have butter, garlic, cheese, coconut or peshwari naan. We particularly recommend the latter, as it’s embellished with a wonderful mix of nuts and dried fruit.


Get Cosy with a Curry 🥘

Get Cosy with a Curry at Shakinah

Baby, it’s cold outside. But at Shakinah, we’ve got the perfect winter warmers for you this Christmas. 

As we shift gears in preparation for the Christmas rush, we know that our cosy curries will certainly be in demand this season, rich in spices, creamy coconut, luscious yoghurt and meaty goodness. What’s more, curries are an excellent excuse to incorporate some good carbs into your meal. From our fluffy pilau rice to springy blankets of naan to mop our curry sauces, our side dishes are a cheeky alternative to a fork and knife. Here are our recommended favourites for December:

King Prawn Madras

Where there’s Madras, there is heat. But not to worry, we’ll be happy to mellow it down for you if you’re not great with too much spiciness. Originating from the old region of Madras – now Chennai – in the south of India, this curry goes way back in time, retaining its tangy punch and hot flavours. The sourness of Madras is created from acidic ingredients such as vinegar, lemon or lime, coupled with the fruitiness of tamarind. As it’s a southern dish, the base is fresh coconut cream, which also brings a nutty element to the final taste. We offer other protein alternatives with our Madras, including chicken, beef and lamb.

Lamb Roghan Josh

Our Roghan Josh is one of our most popular and explosive dishes when it comes to depth and flavour. Another authentic recipe, Roghan Josh hails from Kashmiri, which is why we use this particular blend of spices for it. Our locally sourced lamb is slow cooked to perfection with cinnamon, ginger and saffron, hence the heavenly aroma. We recommend some butter roti to go with this dish to add even more richness.

Beef Vindaloo

What’s a curry night without a vindaloo? This fiery dish is an all-time classic, and it will certainly get you warmed up thanks to its piping hot blend. We marinade our beef in vinegar to give it tartness and tenderness, and it retains its moisture in our crimson sauce. Finally, we add some starchiness with beautifully boiled potatoes. Admittedly, our vindaloos – also available with other meats – are a culinary challenge, so we recommend a good helping of raita and a glass of lassi.

Butter Chicken

For something just as rich but with less spice, there’s always our butter chicken. A more contemporary option, butter chicken is somewhat similar to a Chicken Masala, but ours is richer in ghee, cashew nuts and fenugreek, and not as pungent when it comes to its tomato base. This is a creamy and comforting winter warmer that is utterly pleasurable in its simplicity. Our patrons love to accompany this with garlic naan or onion kulcha, a flat white bread stuffed with savoury onions.

Paneer Tikka

This aesthetically pleasing dish is a hit with both vegetarians and omnivores. We present ruby red slabs of milky paneer, marinated in ginger, garlic paste and yoghurt. This is then garnished with green peppers and fresh onions to incorporate your five-a-day. This is ideal with sweet coconut naan, or chicken keema paratha, a North Indian bread made from whole wheat flour that is stuffed with spiced minced chicken.