LIME OR MIXED PICKLE
RAJ RANI HAWALLI
SHAHI TOKRA CHICKEN
SHAHI TOKRA LAMB
PLATTER FOR 2 PEOPLE
PLATTER FOR 4 PEOPLE
TANDOORI LAMB CHOPS
HOT MEAT PURI (fairly hot)
CHICKEN CHAT ON PUREE
CHICKEN TIKKA PAKORA
PITTA PANEER SAAG
ALOO CHAT ON PUREE
FISH CHAT ON PUREE
GARLIC PRAWN & MUSHROOMS
PRAWN ON PUREE
KING PRAWN ON PUREE
KING PRAWN BUTTERFLY
CHICKEN CLASSIC ♦♦♦
Breast of marinated chicken cooked with cumin seeds, onion,
ginger, garlic, red chillies, cinnamon, cardamom, cloves,
turmeric, paprika, tomato, green chillies, ground almonds with
mixed spices in a rich thick fairly hot spices sauce, served in a
korahi dishes which result a good tasty curry.
CHICKEN DHANIYA ♦♦
Medium hot spices of marinated chicken with a specially mixed
spices in a delicate thick sauce cooked with crushed garlic,
yoghurt, plentiful of dhaniya, ground pepper, turmeric cayenne,
golden brown fried onion slices, ground almonds and served
in a korahi dish and garnish with the coriander leaves. It tastes
wonderful and looks very impressive.
CHICKEN YOGHURT ♦♦
Chicken tikka cooked with plentiful of homemade yoghurt, garlic,
ginger, dried red chillies, turmeric, ground coriander, green
chillies and garam Masala with a medium hot spices, served in a
korahi dish which is simply GORGEOUS.
CHINGRI MALAI ♦
Mild curry cooked with coconut, green chilli and chef's own spice
blend, to taste lemon wedges to serve.
CHICKEN CHILLI FRY ♦♦
Shredded chicken tossed with bullet chillies, onions, green
peppers, ginger and roasted garlic. A slightly spiced dish served
with salad and a special medium sauce.
MIRCHI KA BAHAR ♦♦ (CHICKEN OR LAMB)
Succulent pieces of marinated chicken or lamb in a special
Masala spices, fresh green chillies, garlic and coriander paste in a rich thick medium spiced sauce.
MUMBAI CHICKEN ♦♦♦
Fairly hot pieces of marinated chicken cooked in a special spices in delicate
thick sauce with a tantalising taste.
MUMBAI LAMB ♦♦♦
Same procedure as above, only using lamb.
CHICKEN AKBORI ♦♦♦
Strips of marinated chicken cooked with fresh chopped onions and chef's
AGRA CHICKEN ♦♦♦
Diced marinated chicken cooked with cinnamon stick, tomatoes, honey,
mustard and green chillies.
RAJASTANI CHICKEN ♦♦♦
Breast of chicken tikka, cooked with grounded vegetables, green chillies,
garlic, ginger, cinnamon and ground spices
REZELA (CHICKEN OR LAMB) ♦♦♦
Preparation of fresh spices, diced marinated chicken or meat with green
pepper,diced onion, tomato and capsicum.
DAMANDI CHICKEN ♦♦♦
A half marinated chicken in special spices then cooked in a clay oven and
served with minced meat and special salad dressing.
MIRCH SPECIAL (chicken/lamb/prawn) ♦♦♦
Cooked in a fairly hot sauce with bay leaf, cinnamon and roasted whole
BUTTER SPECIAL (chicken/lamb) ♦
Cooked with coconut, almond, fresh cream in a special butter sauce.
MUKHI SPECIAL (chicken/lamb)) ♦♦
A medium dish with a thick sauce using a muhki and fresh exotic spices.
ACHAR SPECIAL (chicken/lamb/prawn) ♦♦
Cooked with onions, green peppers and pickle spices
JEERA SPECIAL (chicken/lamb) ♦♦
Cooked in a rich sauce with cumin seeds, herbs and ground spices with
fresh garlic and coriander
HONEY CHICKEN ♦
Marinated chicken cooked in mild spices with honey, almond and coconut
NAGA SPECIAL (chicken/lamb/prawn) ♦♦♦♦
Cooked with onions, green peppers with Naga Chilli and special spices
GINGER CHILLI SPECIAL (chicken/lamb) ♦♦♦
A Persian dish cooked with fresh onion, tomatoes, fresh ginger and fresh
PODINA SALAN (chicken/lamb) ♦♦
Slightly hotter than medium strength, cooked with garlic, tomatoes,
touch of fresh yoghurt, fresh garden mint and chef's special spice blend.
LAHORI (chicken/lamb) ♦♦
A Pakistani dish cooked with minced meat in a medium spiced sauce
which is highly recommended by our chef.
NIHARI (chicken/lamb) ♦♦♦
Prime fillet of chicken or lamb, cooked to perfection, served with a thick
sauce and topped with golden brown onions, fresh ginger and lemon.
GURKHA SALAN (chicken/lamb) ♦♦♦
Cooked in a sauce containing chef's selected fairly hot spices, plentiful
fresh garlic, plentiful fresh ginger, plentiful methi (fenugreek leaves),
tamarind, bay leaf and garnished with wedged lemon and tomatoes.
MONOHARI (chicken/lamb) ♦♦♦♦
East Indian dish, cooked with green peppers, green chillies, ginger,
tomatoes, fresh coriander on top and serves in a korahi
MANGO CHICKEN ♦♦
Diced marinated chicken in a sweet, sour and medium hot spices, cooked
SHATKORA TORKARI (chicken/lamb) ♦♦
Cooked with medium hot spices with Bangladeshi citrus fruit.
KING PRAWN BRINJAL ♦♦
Cooked with garlic, green chillies, special blend of spices, herbs and fresh
RAJ TILOK (chicken/lamb) ♦♦
Medium and sweet cooked with bay leaf, cinnamon stick, garlic, ginger
and fresh yogurt.
MURGHI MAKHANI ♦
Boneless barbecued chicken pieces cooked with cream and pure ghee.
KING PRAWN BAHAR ♦♦
Whole king prawn cooked in a medium spiced thick sauce with fresh
coriander, tomatoes, onion and chef's own spice blend.
NAWABI CHICKEN ♦
A mild and creamy dish of marinated chicken cooked with a special
mixture of spices with almonds and sultanas
FISH BANGOR ♦♦
A traditional Indian dish cooked with garlic, tomatoes, onion, red and
green peppers in a aromatic spices, served like a Bhuna style.
MACCI FRIED ♦♦
A traditional Bangladeshi dish of fillets of fish marinated in very light spices and fried in seasoned oil.
Chicken, lamb or seafoods are marinated for at least 24 hours in
an exotic sauce containing a special blend of herbs and spices and
cooked evenly on a skewer in the clay oven, served sizzling hot on
a sizzler with green salad. We recommend tandoori sauce to go
with any dry tandoori dishes which is an extra £2.95.
CHILLI CHOPS SIZZLER (FAIRLY HOT)
Cooked with lamb chops, onions, green peppers, green chillies, and chef's
Brochette of homemade cheese, tomatoes, peppers and onions dipped in
the yoghurt with mixed spices and finished in a clay oven.
Consists of chicken tikka, lamb tikka, tandoori chicken, king prawn and
TANDOORI MIXED GRILL
Consists of chicken tikka, lamb tikka, tandoori chicken and seek kebab.
KING PRAWN TANDOORI
Same procedure as Tandoori dishes but grilled with diced onion,
green peppers and a tomato.
Biryani is famous for its simplicity and reliance on being a rice
based dish. It originated in Persia and was brought to India by
traders which is prepared with saffron rice, cooked with herbs and
spices and served with a separate medium strength curry sauce
CHICKEN TIKKA BIRYANI
LAMB TIKKA BIRYANI
KING PRAWN BIRYANI
Finest Pakistani basmati rice indulged in Hyderabadi Masala, mint,
chaknut, sultana, almonds and garnished with brown onions and
fried egg and served with a medium curry sauce.
CHICKEN HYDERABADI BIRYANI
LAMB HYDERABADI BIRYANI
Same procedure as above Biryani but the addition of boiled egg,
pineapple and banana which gives a sweet flavour and served
with Korma sauce.
CHICKEN MALAYSIAN BIRYANI
LAMB MALAYSIAN BIRYANI
The Balti has its origin in north-west Indian subcontinent which
became popular from the eighties and really became incredibly
popular from 1990's. It is a spice heavy dish cooked in oriental
herbs and spices with Balti paste which is served sizzling in an iron
wok, known as Balti.
CHICKEN TIKKA BALTI
LAMB TIKKA BALTI
KING PRAWN BALTI
BALTI DUPIAZA (CHICKEN OR LAMB)
BALTI PATIA (CHICKEN OR LAMB)
BALTI SAG (CHICKEN OR LAMB)
A dish which is marinated the chicken meat or seafoods for a
period of time in yoghurt together with a special blend of herbs
and spices, then cooked in ghee, green peppers and chunky onion,
which is served in a traditional Indian Cast 'iron cooking vessel',
which kept sizzling hot and gives an extra flavour to the dishes.
KING PRAWN KORAHI
Jalfrezi is fairly hot spiced dish which is cooked with marinated
chicken, meat or seafoods and thick sauce. Main components are
onion, tomato and green chilli and are perfect cooked with chicken,
meat or seafoods in a sort of stir–fry as Jalfrezi means 'hot-fry'.
KING PRAWN JALFREZI
A Persian dish of marinated chicken, meat or seafoods cooked with
fresh onion, tomatoes green chilli and fresh garlic.
GARLIC CHILLI CHICKEN
GARLIC CHILLI LAMB
GARLIC CHILLI PRAWN
GARLIC CHILLI KING PRAWN
A south Indian version of the dish found in central east India,
cooked with green chillies, onion and tomatoes in a Masala sauce,
fresh coriander on top, which lend a fiery taste to its richness which
is served in a Korahi.
CHILLI MASALA CHICKEN
CHILLI MASALA LAMB
CHILLI MASALA PRAWN
CHILLI MASALA KING PRAWN
A tasty preparation of marinated chicken, meat or seafoods, with
chana, special Masala spices with bell peppers and onions.
CHANA MASALA CHICKEN
CHANA MASALA LAMB
CHANA MASALA PRAWN
CHANA MASALA KING PRAWN
MURGI MASALA ♦♦
Pieces of marinated chicken mixed with minced meat in a special Masala
sauce and a boiled egg on top.
Tikka Masala is the typical curry that everyone knows. It is usually
top of the list when it becomes to naming Britain's national dish.
The meat is marinated in yoghurt and baked in a tandoori oven
and cooked this iconic dish with onion, almond, coconut, sultanas
with fresh cream, which is perfect for those who are not yet ready
for hot Vindaloo.
CHICKEN TIKKA MASALA
LAMB TIKKA MASALA
CHEF'S SPECIAL MASALA
Marinated chicken or meat cooked with almonds and coconut in a
mild creamy sauce.
CHICKEN CHAAT MASALA
LAMB CHAAT MASALA
Cooked with nuts, almonds, sultanas, pesta, sliced of pineapple
and creamy yoghurt in a rich sweet sauce with a boiled egg.
A Korma is the least spicy dish of all the curry family and is a good
dish to start off with if you are new to the world of Indian food. It
is a blend of spices, coconut milk, nuts and almonds, sultanas in a
sweet creamy sauce and the trademark zero spice.
CHICKEN TIKKA KORMA
LAMB TIKKA KORMA
Basic curry, a sauce of medium consistency produced from a wide
but basic range of oriental spices giving a rich flavour.
CHICKEN TIKKA CURRY
LAMB TIKKA CURRY
KING PRAWN CURRY
Cooked with onion, tomatoes, fresh herbs and spices of medium
strength and rather bit dry as compared with curry medium.
CHICKEN TIKKA BHUNA
LAMB TIKKA BHUNA
KING PRAWN BHUNA
A fairly hot south Indian dish, highly flavoured, cooked with rich
sauce, garlic, tomatoes and tomato paste which give a unique
CHICKEN TIKKA MADRAS
LAMB TIKKA MADRAS
KING PRAWN MADRAS
A famous hot dish cooked with a greater use of garlic, tomatoes and
dozens of spices added to qualify this as the most extravagantly
hot dish. It is based on a Portuguese dish and was changed in
Mumbai. Today it features chicken or lamb mixed with potatoes.
CHICKEN TIKKA VINDALOO
LAMB TIKKA VINDALOO
A Persian sweet-sour dish, fairly hot, cooked with lentils and
CHICKEN TIKKA DANSAK
LAMB TIKKA DANSAK
KING PRAWN DANSAK
A method of preparation similar to Bhuna dish where onions are
mixed with spices and fried briskly.
CHICKEN TIKKA DUPIAZA
LAMB TIKKA DUPIAZA
KING PRAWN DUPIAZA
A Rogan josh is a lamb curry from the Kashmir region. The name
means 'oil cooked in very high heat'. Its iconic red colour is integral,
and comes from the type of pepper that is used in the cooking.
Kasmiri mirch, which literally means 'pepper from Kashmir' is used
and is red when ground up with extra tomatoes.
LAMB ROGAN JOSH
LAMB TIKKA ROGAN JOSH
Fairly hot and spicy curry cooked with lentils and garlic.
CHICKEN TIKKA SAMBER
LAMB TIKKA SAMBER
KING PRAWN SAMBER
Fairly hot in which is extensively used garlic, onion, tomato puree,
red chilli, black pepper, sugar and lemon producing a hot, sweet
and sour taste.
CHICKEN TIKKA PATHIA
LAMB TIKKA PATHIA
KING PRAWN PATHIA
Cooked with onion, peppers, tomatoes and selected spice with
methi i.e. fenugreek leaves in a medium spicy sauce which gives
a delicate taste.
CHICKEN TIKKA METHI
LAMB TIKKA METHI
KING PRAWN METHI
Thoroughly garnished with garlic, tomatoes, spices and herbs,
cooked with saag, extensively treated to a medium dish.
CHICKEN TIKKA SAAG
LAMB TIKKA SAAG
KING PRAWN SAAG
Special blend, fairly hot and spicy sauce cooked with coconut.
CHICKEN TIKKA SRI-LANKA
Mildly spiced, cooked with cashews nuts, bananas and lychee
CHICKEN TIKKA KASHMIR
Mild curry, cooked with banana and pineapple
CHICKEN TIKKA MALAYA
QUORN KORMA ♦
QUORN CURRY ♦♦
QUORN BHUNA ♦♦
QUORN MADRAS ♦♦♦
QUORN VINDALOO ♦♦♦♦
QUORN DANSAK ♦♦♦
QUORN DUPIAZA ♦♦
QUORN SAMBER ♦♦♦
QUORN PATHIA ♦♦♦
QUORN METHI ♦♦
QUORN SAAG ♦♦
QUORN KORAHI ♦♦
QUORN JALFREZI ♦♦♦
QUORN BALTI ♦♦♦
GARLIC & CHILLI NAAN
GARLIC & CHEESE NAAN
GARLIC & CORIANDER NAAN
CHEESE & ONION NAAN
KEEMA FRIED RICE
GARLIC FRIED RICE
ONION FRIED RICE
EGG FRIED RICE
PINEAPPLE FRIED RICE
CHILLI FRIED RICE
MUSHROOM FRIED RICE
VEGETABLE FRIED RICE
SPECIAL FRIED RICE
PEAS PILAU RICE
PEA & CASHEW NUT RICE