Our Menu

Appetizers and soups

Shami Kebab Exotic patties made of lamb and gram spices ground together with garlic and ginger root seasoned with fresh herbs. Fried in ghee.
Onion Bhajia
Chicken Chat
Chicken Tikka
Meat Tikka

Sheek Kebab
Prawn Puri
Prawn Cocktail
Garlic Mushrooms
Mint Chops Juicy Lamb chops grilled in the clay oven with a bouquet of fresh mint

Mulligatawny Soup / Fresh Soup
Chicken Pakora
Samosa Triangular shaped savoury filled with spicy minted meat or vegetables
Fish Kebab Exotic patties made of lamb and gram spices ground together with garlic and ginger roots seasoned with fresh herbs. Fried in ghee.

Tandoori Oven

Tandoori Chicken Spring chicken marinated in a delicately herbed medium spiced and saffron aromated yoghurt sauce, skewered and barbecued.
Chicken Tikka Succulent diced chicken marinated with spices, barbecued.
Chicken shashlyk Tender chunks of chicken, green peppers, tomatoes and onions, all marinated in a special sauce and char-grilled.

pudina champ lamb chop cooked exotically with bouquet of fresh mint over hot, glowing charcoa.
lamb tikkaSelected cuts of lamb marinated in yoghurt, crushed ginger and roasted in a tanddo.
lamb shashlyk Prime morsels of lean lamb marinated in yoghurt and char-grilled on skewers, with an assortment of tomatoes, onions and green peppers.Minced lamb blended with seasoned onions, fresh coriander and a touch of saffron, barbecued on skewe.

Sheek Kebab Minced lamb blended with seasoned onions, fresh coriander and a touch of saffron, barbecued on skewers.
Tandoori Jhinga (King Prawns) Jumbo prawns balanced and seasoned, then marinated in a specially chilled and lightly grilled on skewer.
tandoori mixed grill sizzler An assortment of tandoori kebabs and tikkas, an ideal starter for two, or a main course for one.

Barbecues and grills cooked in a tandoor (Tandoor is a medieval clay oven fired by charcoal)

Murgh Poultry

Chicken Handi Saloona Hindustani village recipe of pot-cooked indian curry.
Chicken Kadhai Kabab Sarhadi Diced chicken tossed over a glowing iron skillet, covered in a light sauce of fresh tomatoes, capiscums, spring onions, green coriander, fresh garlic, root ginger and selected “North frontier” herbs and spices, and served in a traditional iron “Kadhai".
Buttered chicken Tandoori roasted chicken, simmered in oriental spices, sieved tomatoes, almond paste, butter and cream.
chicken green masala Diced succulent pieces of spring chicken cooked in a variety of fresh green herbs, spices, crushed garlic, ginger, green chillies and lemon juice (Sharp and hot).

Chicken Korma A mild curry.
Chicken Jal Frezi Boneless Chicken tikka sauteed with finely chopped capiscums, tomatoes, green chillies, onions and olives (Hot).
Chicken Tikka Masala Charcoal-toasted chicken tikka simmered in butter, saffron and creamy masala sauce.
Chicken Pasanda An extremely mild de-boned chicken dish cooked in fresh cream and cashew nuts, garnished with roasted almond flake.

Murg Choley Lahori Most popular chicken dish with the Punjabs of Lahore, cooked with Kabuli chana “chick peas"".
Chicken Dhansak Chicken cooked with special lentils.
Chicken Du-Piazza Chicken curry enriched with onions.
Chicken Madras Fairly hot.
Chicken Vindaloo Very hot.

Dumba (lamb)

Rogan Josh Tender morsels of Lamb cooked with eleven herbs and eight spices, crushed ginger,garlic, chopped tomatoes and yogurt.
Bhuna Gosht Punjab specialty – lamb curry simmered over slow fire till just moist, seasoned with home ground garam masala, green chillies and coriander.
Lamb green masala Tender lean lamb morsels cooked in a variety of fresh green herbs, spices, crushed garlic, ginger, green chillies and lemon juice. (Sharp and hot).
Lamb Saag Wala Lamb and spinach creation with fresh fragrant herbs and spices cooked in a clay casserole.

Lamb vindaloo Very hot
Lamb madras Fairly hot
Gosht Kata Masala Succulent lamb braised golden brown in clarified butter with chopped onions, sliced ginger and a touch of garlic, and cooked with whole spice.
Kadmai Champ Garam Masala Tender lamb chops marinated in yogurt, crushed garlic, root ginger and selected spices, cooked in a iron “Kadhai” and finished with hot spices and green coriander.

Tava Gosht Lahori Tender morsels of lean lamb tikka tossed over an iron skillet with the most exotic spices and herbs, crushed garlic and juiciness of ginger root, then covered in a light sauce of fresh tomatoes, spring onions and capiscums and garnished with green coriander.
Chilli Lamb Juliennes cut from the leg of lamb, pan sauteed with fresh tomatoes, green chillies and finely chopped onions, then cooked in it’s own juice. (Hot – made to order only).
Lamb pasanda nawabi Sliced lamb steaks marinated in cultured yogurt, then cooked in almonds and onion paste with mild condiments cashew nuts and finished with cream and toasted almond flakes. (A mild dish).

Chef’s Specialities

Fish Kupia’ Masala Exotic patties made of trout fish and gram splits made together with garlic and ginger root with fresh coriander spice cooked with saffron and creamy sauce.
Achar Gosht or Chicken Lamb or chicken barbecues grilled in clay oven recooked with achar spices served with fresh tomatoes, cucumber and fresh corainder.

Jeera chicken Chopped barbecued chicken cooked with kashmiri masala, fresh varieties of fresh green herbs in thick sauce.

Tandoori Fish Whole trout fish marinated in delicately herbed medium spice, saffron aromated yoghurt sauce, cooked in a clay oven, served with fried onions, tomatoes and green pepper.

Thali Dishes

Non-Vegetarian Thali One Piece Tandoori chicken, one piece steak kebab, bhuna ghost, vegetable curry and dall, patna rice, naan and cucumber rait.

Vegetarian Thali Vegetable Curry, sag paneer, aloo gobi, jal chana masala, steamed rice, chappati and yogurt. (Dal).

Balti dishes

Balti chicken
Balti Meat

Balti King Prawn

Balti Vegetable

Balti cooking – the very latest trend in Indian restaurants. Very popular in the Midlands, this new style of cuisine and presentation has many imitators in the south, but few quality practitioners of the art.

Jhinga King Prawns

Jhinga green masala Juicy King Prawms cooked in a variety of fresh green herbs, spices, crushed garlic, ginger and fresh tamarind juice.
Jinga Kadhai

Jinga Dhansak
Jinga Makhni Jambo prawns grilled on a glowing iron skillet and covered in a light sauce of fresh tomatoes, capiscums, green coriander, crushed garlic and yoghurt root ginger.

King Prawn Pathia Prawns cooked in butter, saffron and creamy masala sauce.

Chingy Prawns

Prawn curry
Prawn bhoona

Prawn saag
Prawn pathia

Prawn Korma A mild dish, cooked in butter an coconut with ground nuts, finished with fresh cre.

Paneer Cheese dishes

Palak Paneer Fresh Spinach and cheese cooked in a clay casssrole.
Jeera Paneer Juliennes of cheese lightly deep fried and then cooked with cumin, finely chopped tomatoes and onions.

Paneer pasanda Padami A mild cheese speciality.
Mottor Panner Peas and cheese in curry sauce.

Chawl rice dishes

Boiled rice
Pulao rice

Mushroom Rice
Special Fried Rice

Vegetable Rice Basmati rice cooked together with assorted vegetables, home-made cheese, ground nuts, dried fruit etc...

A titillating combination of rice delicately flavoured with aromatic herbs and saffron flowers.

Biryani Dishes

Chicken Biryani
Lamb Biryani

Prawn Biryani
King Prawn Biryani

Vegetable Biryani

Juicy lamb, chicken or prawn, king prawn or vegetables and basmati rice delicately flavoured with saffron and an interesting blend of condiments. The famous festive feast of the Muslims of Jama Masjid Dehli.

Sabzi (vegetable dishes)

Tarkari Mixed vegtable curry.
Bhindi Amchoor Fresh Bhindi (Okhra).
Baingan Aalu Aubergine and potatoes cooked with onion and mustard seeds.
Gobhi Aalu Cauliflower and potatoes.

Mushroom Bhaji Mushrooms cooked in a spicy curry sauce of chooped shallots.
Palak Aalu Methi Fresh green spinach.
Bombay Aalu Hot spicy potatoes.
Jeera Aluu Potatoes cooked with whole cumin seeds.

Choley ’Kabu Chana‘ (chick peas) soaked overnight and then cooked with chopped tomatoes, onions, lime juice, ginger and garlic in Chana Masala and garnished with fresh green coriander.
tarka dal A combination of selected lentils soaked overnight, pre-boiled, cooked with raw green tomato cubes, then simmered with selected spices and herbs. Pan fried with cumin to order.

Roti (Fresh baked breads)

Lacha paratha Multi-layered flakey butter bread baked in a "Tandoor".
Vegetable Paratha Butter bread stuffed with vegetables.

Kulcha “Tandoor” baked bread blended with seasoned onions.
Naan Freshly baked bread prepared from flour, eggs and cream.

Keema naan “Naan” with seasoned mince filling.
Peshwari Naan “Naan” made with fine almonds, pistachios and raisins.

Good companions

Cucumber raita Yoghurt with shredded cucumber.
Plain papadum Plain deep-fried rice flour papadum.

Masala papadum Roasted, spicy Amritsari papadum or mixed pulse flour.
Relishes Mango chutney, lime pickle, mixed pickle, etc...

Chapati