Shaaz | Indian Cuisine | Scarborough

Butter Chicken

A creamy, mildly spiced tomato-based curry that anchors the menu — the version here leans rich and slightly sweet, with tender chicken throughout

Biryani

Fragrant basmati layered with spiced meat and caramelized onions, served with raita — a reliable draw and a reason many regulars return

Garlic Naan

Puffy, charred-spotted flatbread with a light garlic butter finish — the right vehicle for mopping up curries

Lamb Karahi

Bone-in lamb cooked in a wok-style preparation with tomatoes, green chili, and whole spices — bolder and less sweet than the butter chicken

Palak Paneer

Smooth spinach gravy with firm, housemade-style paneer cubes — a dependable vegetarian anchor that holds its own against the meat dishes

Tandoori Chicken

Marinated chicken halves pulled from the clay oven with a charred, smoky exterior and moist interior — best ordered as a starter before the curries

Dal Makhani

Slow-cooked black lentils in a buttery, cream-enriched sauce — the overnight-cook style gives it a depth that lighter dals lack

Mango Lassi

Cold, thick yogurt drink blended with ripe mango — a useful buffer against the heat of spicier dishes