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APPETIZERS
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REGIONAL SPECIALITIES
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Frankie (Veg or Non-Veg)
Legendary bombay snack named after a roadside stall owner. A tortilla
like canapé with a spicy lamb filling or a light vegetarian filling.
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£3.95
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Tamatar Ka Shorba
Delicately spiced home-made tomato soup from Hyderabad, light and
refreshing.
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£3.25
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Pakodi
Crispy lentil and chickpea flour dumplings served with spicy tamarind
chutney.
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£3.25
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Stuffed Mushrooms
Mushrooms stuffed with cheese and mixed nuts, lightly fried.
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£2.95
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Machli Bora
lightly fried tuna cutlets, from Chennai (formerly Madras), flavoured
with garlic, coriander and crushed peppercorn.
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£3.75
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Aloo Tuk
A Sindhi (North West India) favourite, delicately seasoned crispy
fried baby potatoes served with sweetened yoghurt.
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£2.95
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Feta Cheese Samosa
triangular shaped pastry filled with feta cheese flavoured with
ginger and roasted cumin.
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£3.25
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Hariali Paneer Tikka
barbecued chunks of whey cheese marinated in fresh mint, spinach
and coriander.
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£3.50
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Murg Kofti
Chicken cutlets flavoured with mustard seeds and garlic.
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£3.75
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Mixed Platter For Two (vegetarian or non-vegetarian)
a selection of aloo tuk, pakodi, hariali paneer tikka and feta cheese
samosas in the vegetarian platter, or machli bora, hariali tikka,
malai murgh tikka and sheik kebab in the non-vegetarian platter.
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£7.95
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TRADITIONAL CLASSICS
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Onion Bhajia
Lightly spiced onion and gramflour, deep fried.
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£2.50
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Vegetable or Lamb Samosa
Triangular shaped pastry with lightly spiced filling, deep fried.
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£2.50
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Jhinga Puree
Shrimps tossed in herbs and spices and served with pancake-like
bread.
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£3.75
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TANDOORI - THE FAMOUS CLAY OVEN
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REGIONAL SPECIALITIES
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Appetiser/Main
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Hariali Tikka
Strips of barbecued chicken marinated in coriander, fresh mint and
spinach. A Punjabi recipe
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£3.75/£7.25
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Malai Murgh Tikka
Tender morsels of grilled chicken marinated in yoghurt, cheese and
nutmeg.
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£3.75/£7.25
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Adraki Champen
Juicy lamb chops marinated overnight in natural set yoghurt, ginger,
nutmeg and ground cardamom and chashew nuts.
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£4.95/£9.95
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Sashlik Bebrupia
A selection of chicken tikka, hariali tikka and malai murgh tikka
grilled with tomatoes, onions and green peppers.
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na/£10.95
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Monkfish Tikka
Chunks of filleted monkfish grilled in a light marinade of lime
juice, coriander seeds, garlic and tumeric.
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na/£9.95
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Tandoori Platter
a mixture of all the favourites including hariali tikka, tandoori
chicken, malai murgh tikka, sheik kebab and chicken tikka.
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na/£10.95
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TRADITIONAL CLASSICS
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Tandoori Chicken
Grilled spring chicken marinated in freshly ground herbs and spices.
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£3.25/£6.25
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Sheek Kebab
Minced lamb skewers flavoured with garlic, ginger and coriander.
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£3.25/£5.95
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Tikka
Piece of chicken or lamb marinated in yoghurt and spices, then grilled
in the tandoor.
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£3.25/£5.95
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Tandoori Trout
whole fresh trout given the classic tandoori treatment.
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na/£8.95
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Tandoori King Prawn
Succulent jumbo prawns grilled in a marinade of mint and red massala
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na/£10.95
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MAIN COURSES
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REGIONAL SPECIALITIES
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Sali Jardaloo
A very popular parsee dish served on festive occasions such as weddings.
Lamb and dried indian apricots cooked with chilli, cinnamon and
coriander seeds.
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£7.50
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Nizami Mutton Biryani
An intricate layered, fragrant biryani, hugely popular with the
nizims of hyderabad for holiday festivals. Layers of meat, rice
and fried onions slow cooked in a seald pot, 'dum style'. Served
with a raita on the side.
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£9.95
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Kadu Ghoshte
lamb and sweet pumpkin cooked bengal style in a medium sauce with
coriander and fenugreek.
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£6.95
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Badami Murgh
a parsee speciality for the chilly-shy. pieces of chicken simmered
in a mild sauce of pureed cashew nuts and almonds, with cinnamon
and cardamom aromas.
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£7.50
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Kadhai Chicken or Lamb
classic north-west frontier style cooking in an iron wok (kadhai),
flavoured with garlic, ginger, tomatoes, onions and green peppers.
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£6.95
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Chicken Chettinad
A south indian (tamil nadu) recipe from the house of chettiyars,
a famous indian landlord dynasty. Cubes of chicken cooked with tamarind
in a hot massala of red chilli, mustard seeds and curry leaves.
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£7.95
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Chicken Vindaloo
this is not the fiery hot curry as we know it in the UK! We use
the traditional goan recipe for vindaloo, resulting in a hot, sweet
and sour curry prepared from the goan red massala sause and infused
with tamarind.
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£7.50
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Gosht Xacuti
This lamb dish is a complicated and painstaking recipe belonging
to the christians of Goa. In all 21 different ingrediants are used
in the cooking process. The result is a medium strength, dark, smooth,
curry.
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£8.95
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Regional Specials Thali (Non-Vegetarian)
An assortment of dishes consisting of adraki champen, sali jardaloo,
badami murg, checken chettinad, dal makhni, lemon rice, peshawari
nan and raita, all served on a traditional indian platter (thali).
A perfect meal for one.
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£16.95
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FISH AND SEAFOOD
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Fish Moilee
A favourite from the coastal town of kerala, chuncks of monkfish
stewed in coconut milk and coconut cream, with chilli, cherry tomatoes
and curry leaves.
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£11.95
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Roopchanda
a classic from the bengal, where fish is an essential part of the
staple diet, of pomfret flavoured with garlic, chilli and coriander,
served with fried onions.
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£8.95
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Goan Crab Bhoona
minced crab stir-fried with fresh herbs, green chilli and a hint
of lemon zest.
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£9.95
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Gholda Chingri Kadhai
large bengal prawns flavoured with garlic and ginger, cooked in
the north-west frontier style in an iron wok (kadhai), with green
peppers, tomatoes and onions.
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£10.95
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Machli Massala
choice of fresh trout or pomfret, cooked in a medium dry sauce with
chopped green peppers, cracked mustard seeds and crushed garlic.
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£8.95
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Shrimp Balchao
a goan favourite of large shrimps prepared in the renowned, fiery
piri-piri red massala, with a sprinkling of dried shrimps added
to produce a powerful aroma.
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£10.95
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Salmon Kheera
wild scottish salmon cooked with cucumber and tomatoes in a medium
hot sauce.
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£8.95
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Please note any fish dishes may contain small bones
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TRADITIONAL CLASSICS
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Chicken Tikka Massala
The UK's favourite dish! Barbequed pieces of chicken simmered in
a tangy almond sauce
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£6.95
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Dhansak (Chicken or lamb)
A sweet, sour and hot curry with lentils, fenugreek and cumin
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£5.95
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Balti (Chicken or Lamb)
A highly flavoured curry with garlic, ginger and tamarind, cooked
in an iron wok.
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£6.95
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Jalfrezi
Hot and spicy, cooked with strips of chicken tikka, green peppers,
garlic and fresh chillies.
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£6.95
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Passanda (Chicken or Lamb)
A slightly sweet, creamy curry prepared in a mild cashew sauce.
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£6.95
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Shahi Korma
a mild, rich, aromatic chicken curry of moghul origin prepared traditionally
in the indian subcontinent on those special occasions such as weddings
and banquets.
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£6.50
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Murgh Makhni
strips of chicken cooked in a rich sauce of almonds and butter,
finished off with fresh cream.
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£6.95
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Rogan (Chicken or Lamb)
Cooked in a medium sauce with fresh tomatoes and coriander
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£5.95
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Traditional Classics Thali
(Non-Vegetarian) All the favourites including sheek kebab, chicken
tikka masala, rogan josh, shahi korma, sag aloo, pulau rice, nan
and raita presented on a thali.
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£14.95
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VEGETARIAN
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Side Order/Main
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Vegetarian Thali
an assortment of three different vegetables served on a traditional
indian platter (thahi) with dal, vegetable pulao, nan, raita and
onion bhajia.
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na/£10.95
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Aloo Tamatar
new baby potatoes sauteed with tomatoes, garlic and crushed coriander
seeds.
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£3.75/£5.95
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Dal Makhni
stewed black lentils, slow cooked south indian style with butter
tomatoes and fresh cream.
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£3.75/£5.95
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Paneer Dopiaza
chunks of whey cheese sautéed in garlic, ginger, onions and green
pepper, and finished with a sprinkling of garam masala.
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£3.75/£5.95
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Tarka Sag Dal
fresh spinach and lentils tempered with garlic, fenugreek and roasted
cumin.
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£3.95/£6.25
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Baingan
sliced aubergine, pan-fried bengal style in a spiced marinade of
chilli, turmeric and onion seeds.
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£3.95/£6.25
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Kadu Massala
sweet pumpkin cooked in a tangy medium dry sauce.
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£3.50/£5.75
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Palak Paneer
fresh spinach cooked with home-made whey cheese in mild spices.
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£3.75/£5.95
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Pindi Chana
chickpeas cooked the traditional punjabi way, in a medium dry tangy
sauce
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£3.25/£5.50
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Matar Paneer
home-made cheese cooked in a mild, creamy sauce with garden peas.
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£3.75/£5.95
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Bhajee - Lightly spiced pan-fried vegetables:
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£3.25/£5.50
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Sag Aloo (Spinach and Potato) or Bindi (Okra)
or Aloo Gobi (Potato and cauliflower) or Mushroom
or niramesh (mixed veg) or bombay aloo (potato)
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RICE, BREADS & ACCOMPANIMENTS
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Pulao
aromatic basmati rice with roasted cumin, topped with golden fried
onions.
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£2.25
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Sada Chawal
steamed long-grain rice.
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£1.75
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Lemon Rice
basmati rice with mustard seeds, curry leaves and a subtle flavour
of lemon.
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£2.75
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Mushroom Pulao
lamb or chicken cooked with basmati rice, served with a vegetable
curry.
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£2.75
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Nan
freshly baked leavened bread from the tandoor.
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£1.50
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Stuffed Nans
Mahal Kulcha (with cheese, spring onion and green chilli)
Peshawari (a sweet filling of coconut and mixed nuts)
Garlic and Spring Onion
Badam-e-Kulcha (ground cashew nuts and almonds)
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£2.25
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Roti
freshly baked unleavened bread.
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£1.50
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Laccha Paratha
an intricate layered bread lightly fried with ghee.
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£1.75
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Chapati
dry roasted pancake-like bread two chapattis served per portion.
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£1.95
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Raita
seasoned yoghurt with cucumber and roasted cumin, an ideal partner
to neutralise those chillies and spices
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£1.95
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Tarka Dal
lentils tempered with garlic and roasted cumin.
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£3.25
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Green Salad
lettuce, tomatoes, cucumber, red cabbage, onions, radish and carrots
tossed in our own dressing.
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£2.95
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Pappadom (plain or spicy)
the famous 'indian crisp.
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£0.60
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Chutneys (per person)
a medley of mouth-watering home-made chutneys, including sweet apricot
chutney, spicy mixed pickle, indian tomato salsa and mint, yoghurt
and coriander chutney.
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£0.60
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