SHURUAAT … STARTERS
KADAK JHINGA
Marinated prawns dipped in a saffron batter, fried till crisp and golden.
Served with a tamarind chutney. £7.25
MEEN SHIKAMPURI
Spiced salmon cakes flavoured with ginger, chives, coriander and green onions.
Served with a tomato, herb and yoghurt dip. £6.50
MURG TIL TIKKA
Morsels of chicken marinated with garlic, green chilly, sesame seeds
And a hint of nutmeg, chargrilled in the tandoor. £4.95
MURGHABI SAMOSA
Finely dices Gressingham duck breast pan roasted with red and green onions,
ginger and coriander, stuffed into pastry envelopes and fried till crisp.
Served with a spicy orange, lime and jaggery dip. £5.75
SUNEHRI KHASTE
Vermicelli rolled coriander pancakes stuffed with cumin tempered batons of paneer,
Red onion and green chilly. Served with a spicy tomato and chive chutney £5.75
CHOWK KITIKKI
Fried potato cakes stuffed with crushed peas spiced with cumin, asafoetida and green chillies.
Served with spicy chickpeas and yoghurt. £4.75
BAINGAN-E-BAHAR
Baked aubergine steaks stuffed with paneer and herbs, topped with diced tomatoes, tempered with curry leaves and mustard seeds. Served with a garlic dip. £5.75
RAITAS….CHURNED YOGHURT
KACHUMBAR RAITA
Churned seasoned yoghurt mixed with diced tomato, cucumber and coriander. £2.50
VENDAKAI THAIR PACHADI
Crispy okra in churned yoghurt tempered with mustard seeds, asafoetida and curry leaves. £2.50
HAMARE KHAS PAKHWAN …..STAR SPECIALITIES
Our chef has painstakingly put together a range of unique dishes, for our current menu.
To ensure the use of prime quality ingredients, daily supplies may be limited.
DUM KA JHINGA
A lightly spiced tiger prawn casserole cooked in a creamy sauce with root vegetables. £14.50
HARE MASALE KI MACHLI
Sea bream fillets wrapped in a banana leaf with a marinade of coconut crust, mint, garlic and coriander then baked in the oven. Served with a herbed mustard and yoghurt sauce. £13.50
MURG KHUMB BAHAR
Supreme of chicken filled with wild mushroom and onions, marinated with yoghurt cream, chargrilled and simmered in an onion, wild mushroom and cashew sauce. £13.50
DUCK VARUVAL
Gressingham duck breast braised with chettinad spices, sliced and served with a tempering of aniseed and curry leaves. £13.50
MURG KOFTA LUCKNAWI
Velvety spheres of spiced minced chicken and herbed raisons.
Slowly cooked in a browned onion and yoghurt gravy with cardamon and mace. £12.50
JUNGLEE KABUTAR SARSONWLA
Wood pigeon marinated in ginger, garlic, mustard paste, lemon juice and yoghurt.
Roasted in the tandoor and served with a turnip salad. £11.50
RAAN MUSSALLAM
Roasted leg of baby lamb marinated in a mixture of spices then cooked over a gentle flame in a rich onion and tomato gravy, flavoured with nutmeg and flambéed with rum. (serves 2). £19.75
HAVELI KE KOFTE
Finely chopped herbed vegetables, wrapped around a fried chilli, and coated with a creamy tomato and coriander gravy. £10.50
HIRAN KE PASANDE
Thinly sliced striploin of venison gently simmered with Kashmiri spices and roasted garlic. Garnished with fried straw potatoes. £15.95
TANDOOR SE …. FROM
THE TANDOOR
AJWAINI JHINGE
King prawns infused with a spicy marinade of carom seeds, ginger, garlic and yoghurt and roasted in the tandoor. £13.50
MACHLIJ NIMBUWALI
Salmon cubes marinated with kafir lime leaves, Kashmiri chilly paste, coriander and lime juice, then grilled in the tandoor. £14.50
MURG-E-TANDOOR
Half chicken on the bone, marinated in a traditional spiced yoghurt mix. £12.50
MURG TIKKA ZAFRANI
Morsels of chicken matured in a rich creamy marinade of saffron, garlic, ginger, green cardamon, yoghurt and green chilly. Grilled in the tandoor. £10.25
MALAI ADRAKI CHAMPEN
Lamb cutlets marinated in cream cheese, black pepper and ginger juice, chargrilled in the tandoor, served with pickled ginger. £13.50
ACHARI HANDI
Morsels of lamb gently simmered with a home made blend of Indian five soice, Mustard oil, roasted garlic and button onions. £10.95
METHI MAAS
Morsels of lamb cooked with onions, tomatoes and fresh fenugreek leaves. £0.95
LAAL MAAS
A traditional Rajasthani speciality of diced baby lamb cooked with dried red chillies and Ajmeri red chilly paste. £10.95
MURG NILIGIRI
Chicken supreme cubes simmered in an onion, mint and coriander sauce. £9.75
PALAK MURG MAKHANI
Chicken tikka and baby spinach leaves, slowly simmered in a tomato and butter gravy enriched with sun dried fenugreek leaves. £9.75
MILAGU KOZHI CHETTINAD
A recipe from a region in south India, famous for producing green and black pepper. Chicken morsels pan fried with onions, fennel seeds, crushed black pepper and tomatoes. £9.95