TEL: 01253 731626 / 01253 732113
Moshina's Taste Of India
4 Henry Street, Lytham, Lancashire FY8 5LE
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RESTAURANT MENU For the latest restaurant prices please download our menu or call us on the numbers above Curry Strengths:
(Mild) ♦♦ (Medium)
♦♦♦ (Fairly Hot) ♦♦♦♦ (Very Hot)
Starters
PAPADOM
SPICY PAPADOM
CHUTNEY TRAY
LIME OR MIXED PICKLE
GREEN SALAD
RAITHA
CHIPS

Meat starters ♦♦
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
LAMB TIKKA
SEEK KEBAB
TANDOORI CHICKEN
RESHMI KEBAB
MIXED KEBAB
SAMOSA
CHICKEN TIKKA PAKORA


Vegetable starters ♦♦
BAINGAN BIRAN
PANEER TIKKA
PITTA PANEER SAAG
GARLIC MUSHROOM
ALOO CHAT ON PUREE
CHANA PUREE
MULLIGATAWNY SOUP
ONION BHAJI
PAKORA
SAMOSA
SPRING ROLL


Fish starters ♦♦
BIRAN MAS
FISH CHAT ON PUREE
GARLIC PRAWN & MUSHROOMS
PRAWN ON PUREE
KING PRAWN ON PUREE
KING PRAWN BUTTERFLY
PRAWN COCKTAIL


Signature dishes
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.


specialities
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 own spices.
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 red chillies
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 green chillies.
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 with mango
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 brinjal.
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 dishes
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.

Tandoori dishes ♦♦
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 special spices.
TIKKA PANEER
Brochette of homemade cheese, tomatoes, peppers and onions dipped in the yoghurt with mixed spices and finished in a clay oven.
SIZZLER SPECIAL
Consists of chicken tikka, lamb tikka, tandoori chicken, king prawn and seek kebab.
TANDOORI MIXED GRILL
Consists of chicken tikka, lamb tikka, tandoori chicken and seek kebab.
CHICKEN TIKKA
TANDOORI CHICKEN
LAMB TIKKA
KING PRAWN TANDOORI


 

Shashlik dishes ♦♦
Same procedure as Tandoori dishes but grilled with diced onion, green peppers and a tomato.
CHICKEN SHASHLIK
LAMB SHASHLIK
MIXED SHASHLIK


Aromatic Biryani dishes ♦♦
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 BIRYANI
CHICKEN TIKKA BIRYANI
LAMB BIRYANI
LAMB TIKKA BIRYANI
PRAWN BIRYANI
KING PRAWN BIRYANI
VEGETABLE BIRYANI
MUSHROOM BIRYANI
CHEF'S SPECIAL


Hyderabadi dishes ♦♦
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


Malaysian 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


Balti dishes
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 BALTI
CHICKEN TIKKA BALTI
LAMB BALTI
LAMB TIKKA BALTI
VEGETABLE BALTI
PRAWN BALTI
KING PRAWN BALTI
BALTI PANEER
KEEMA BALTI
ROYAL BALTI
BALTI DUPIAZA (CHICKEN OR LAMB)
BALTI PATIA (CHICKEN OR LAMB)
BALTI SAG (CHICKEN OR LAMB)
Korahi dishes ♦♦
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.

CHICKEN KORAHI
LAMB KORAHI
VEGETABLE KORAHI
PRAWN KORAHI
KING PRAWN KORAHI
KEEMA KORAHI

Jalfrezi dishes
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'.
CHICKEN JALFREZI
LAMB JALFREZI
PRAWN JALFREZI
KING PRAWN JALFREZI
MIXED JALFREZI


Garlic Chilli
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


Chilli Masala
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

Chana Masala ♦♦♦
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
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
Chaat Masala
Marinated chicken or meat cooked with almonds and coconut in a mild creamy sauce.
CHICKEN CHAAT MASALA
LAMB CHAAT MASALA
Pasanda dishes
Cooked with nuts, almonds, sultanas, pesta, sliced of pineapple and creamy yoghurt in a rich sweet sauce with a boiled egg.
CHICKEN PASANDA
LAMB PASANDA
Korma dishes
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 KORMA
CHICKEN TIKKA KORMA
LAMB KORMA
LAMB TIKKA KORMA
Medium Curry ♦♦
Basic curry, a sauce of medium consistency produced from a wide but basic range of oriental spices giving a rich flavour.
CHICKEN CURRY
CHICKEN TIKKA CURRY
LAMB CURRY
LAMB TIKKA CURRY
PRAWN CURRY
KING PRAWN CURRY
VEGETABLE CURRY
Bhuna dishes
Cooked with onion, tomatoes, fresh herbs and spices of medium strength and rather bit dry as compared with curry medium.
CHICKEN BHUNA
CHICKEN TIKKA BHUNA
LAMB BHUNA
LAMB TIKKA BHUNA
PRAWN BHUNA
KING PRAWN BHUNA
VEGETABLE BHUNA
Madras dishes
A fairly hot south Indian dish, highly flavoured, cooked with rich sauce, garlic, tomatoes and tomato paste which give a unique flavour.
CHICKEN MADRAS
CHICKEN TIKKA MADRAS
LAMB MADRAS
LAMB TIKKA MADRAS
PRAWN MADRAS
KING PRAWN MADRAS
VEGETABLE MADRAS

 

Vindaloo dishes ♦♦♦♦
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 VINDALOO
CHICKEN TIKKA VINDALOO
LAMB VINDALOO
LAMB TIKKA VINDALOO
MIXED VINDALOO


Dansak dishes
A Persian sweet-sour dish, fairly hot, cooked with lentils and
pineapple.

CHICKEN DANSAK
CHICKEN TIKKA DANSAK
LAMB DANSAK
LAMB TIKKA DANSAK
PRAWN DANSAK
KING PRAWN DANSAK


Dupiaza dishes
A method of preparation similar to Bhuna dish where onions are mixed with spices and fried briskly.
CHICKEN DUPIAZA
CHICKEN TIKKA DUPIAZA
LAMB DUPIAZA
LAMB TIKKA DUPIAZA
PRAWN DUPIAZA
KING PRAWN DUPIAZA


Rogan Josh
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

Samber dishes ♦♦♦
Fairly hot and spicy curry cooked with lentils and garlic.
CHICKEN SAMBER
CHICKEN TIKKA SAMBER
LAMB SAMBER
LAMB TIKKA SAMBER
PRAWN SAMBER
KING PRAWN SAMBER
VEGETABLE SAMBER


Pathia dishes
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 PATHIA
CHICKEN TIKKA PATHIA
LAMB PATHIA
LAMB TIKKA PATHIA
PRAWN PATHIA
KING PRAWN PATHIA
Methi dishes
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 METHI
CHICKEN TIKKA METHI
LAMB METHI
LAMB TIKKA METHI
PRAWN METHI
KING PRAWN METHI
Saag dishes
Thoroughly garnished with garlic, tomatoes, spices and herbs,
cooked with saag, extensively treated to a medium dish.

CHICKEN SAAG
CHICKEN TIKKA SAAG
LAMB SAAG
LAMB TIKKA SAAG
PRAWN SAAG
KING PRAWN SAAG
Sri-Lanka dishes
Special blend, fairly hot and spicy sauce cooked with coconut.
CHICKEN SRI-LANKA
CHICKEN TIKKA SRI-LANKA
Kashmir dishes
Mildly spiced, cooked with cashews nuts, bananas and lychee
CHICKEN KASHMIR
CHICKEN TIKKA KASHMIR
Malaya dishes
Mild curry, cooked with banana and pineapple
CHICKEN MALAYA
CHICKEN TIKKA MALAYA
Quorn dishes
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
English dishes
PLAIN OMELETTE
CHICKEN OMELETTE
MUSHROOM OMELETTE
PRAWN OMELETTE
FRIED CHICKEN
Vegetable dishes
MUMBAI POTATO
SAAG CHANA
SAAG PANEER
METHI PANEER
MOTOR PANEER
MOTOR ALOO
METHI ALOO
SAAG ALOO
CHANA ALOO
ALOO GOBI
BHINDI BHAJI
CAULIFLOWER BHAJI
MUSHROOM BHAJI
SAAG BHAJI
VEGETABLE BHAJI
VEGETABLE CURRY
VEGETABLE SAMBER
MIRCH DALL
TARKA DALL
CURRY SAUCE
MADRAS SAUCE

Indian Bread
PLAIN NAAN
GARLIC NAAN
PESWARI NAAN
KEEMA NAAN
CHEESE NAAN
VEGETABLE NAAN
GOA NAAN
GARLIC & CHILLI NAAN
GARLIC & CHEESE NAAN
GARLIC & CORIANDER NAAN
CHEESE & ONION NAAN
TANDOORI ROTI
PURI
PLAIN PARATHA
STUFFED PARATHA
PLAIN CHAPATHI
BUTTER CHAPATHI
GARLIC CHAPATHI


Rice
BASAMATI RICE
PILAU RICE
COCONUT RICE
JEERA RICE
LEMON RICE
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


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