À La Carte Dining menu

Chef’s Special Starters Serves 2 people

• Tandoori Mahal Platter

  £11.95

  Chicken Tikka
  Lamb Tikka
  Chat Patey
  Seekh Kebab

• Garden Mahal Platter

  £7.95

  Potato Fritter
  Aubergine Pakora
  Vegetable Pakora
  Mushroom Pakora

Tandoori

• King Prawn

  £7.95

• Chicken On the bone

  £5.95

Lahore Lamb Chops

Seekh Kebab Lamb or chicken

Chat Patay Tandoori Wings

Tikka

• Lamb

  £6.50

• Chicken

  £5.95

• Mixed

  £6.50

Vegetable Samosa

Mince Samosa

Poori

• Bombay Prawn Sweet & Sour

  £4.95

• Punjabi Prawn Medium

  £4.95

• Chicken Bombay or Punjabi

  £4.95

Garlic Mushrooms

Chicken Chaat

Spring Rolls

Pakora

• King Prawn

  £7.95

• Fish

  £5.95

• Chicken

  £4.95

• Mixed

  £4.95

• Vegetable

  £3.95

• Mushroom

  £3.50

• Aubergine

  £3.95

Prawn Cocktail

Potato Fritters

Onion Bhaji

Lahore Lamb Chops

A lahore chop contains a rib or riblet and is served as an individual portion.

Tandoori Mix

Consists of quarter chicken, chicken tikka, lamb tikka, seekh kebab, king prawn and nan bread.

Tandoori Chicken

Chicken on the bone marinated in a special spice mixture and cooked in a tandoori clay oven.

Chicken Tikka

Boneless chicken is marinated in spices and yoghurt and grilled over red-hot charcoal. It is garnished with coriander, onions and lemon.

Lamb Tikka

The lamb is boneless and marinated overnight in herbs and spices. It is cooked in a clay oven giving a very strong taste and spicy flavour.

Tandoori King Prawn

Prawns marinated in herbs and spices and barbecued in a tandoor.

Turkish Kebab

Selected pieces of lamb fillet, marinated overnight, then barbecued in a tandoor.

Egyptian Kebab

Chicken fillet with onions, mushrooms and capsicums.

Seekh Kebab Chicken or lamb

Tender lamb mince with onions, herbs, Indian spices and grilled on charcoal.

Tandoori Sirloin Steak

Steak marinated in herbs and spices, cooked in a charcoal oven.

Ambala

This dish comes only in chicken and is cooked with slivers of chicken breast marinated in Tikka sauce and freshly cooked in a pan to a Bhoona style of medium strength, served with salad and pilau rice. Please be advised this dish takes 35 minutes to prepare.

Assorted Ralwa

Marinated chicken tikka, lamb tikka, mince and prawns cooked with fresh coriander, capsicums, spring onions and pure Punjabi spices.

Nashilee

Marinated in a special tandoori masala cooked in a tandoor on slow heat to retain all natural flavours with a touch of our house wine, mangoes and fresh coriander. If required extra chillies can be added on request.

• Vegetable

  £9.95

• Chicken Tikka or Prawns

  £10.95

• Lamb Tikka

  £11.95

• King Prawns

  £13.95

Nashidar

Cooked with fresh ginger, garlic, onions, mushrooms, sweetcorn and a touch of brandy. A great deal of experience and expertise goes into preparing this dish. If required extra chillies can be added on request.

• Vegetable

  £9.95

• Chicken Tikka or Prawns

  £10.95

• Lamb Tikka

  £11.95

• King Prawns

  £13.95

Sharabi

This dish welcomes you in the evening. Cooked with the finest of ingredients and a touch of Scotch whisky, blended with fresh ground spices, Punjabi masala and fresh coriander.

• Vegetable

  £9.95

• Chicken Tikka or Prawns

  £10.95

• Lamb Tikka

  £11.95

• King Prawns

  £13.95

Reshmi Masala

This is achieved by cooking meat, poultry or king prawn in a tandoor with special reshmi masala, then treated in chasni sauce with mushrooms, green peppers, ground cashews topped with almond flakes and fresh coriander

• Vegetable

  £9.95

• Chicken Tikka or Prawns

  £10.95

• Lamb Tikka

  £11.95

• King Prawns

  £13.95

Masander

Tender tikka style breast of chicken, lamb or king prawn prepared carefully with selected Punjabi spices, fresh onions, capsicums, green chillies. A delightful hotter tasting dish.

• Chicken Marinated in special sauce

  £10.95

• Lamb Tikka

  £11.95

• King Prawns

  £13.95

Tikka Masala

Marinated and barbecued in a tandoori oven then cooked in masala sauce with fresh herbs, garlic and ginger. Full of flavour.

Bhoona

Cooked in thick gravy sauce and special spices which can be altered to suit a slightly hotter palate.

Pasanda

Simmered in mild spices in a sauce of fresh cream, a little yoghurt, ground cashew nuts and flaked almonds. This produces a very mild dish.

Rogan Josh

This dish is prepared in a special sauce made with red wine, yoghurt, ground cashew nuts and fresh cream. A very popular dish from East India cooked to a mild/medium strength.

Makhani Masala

Cooked in a delicate sauce of fresh cream, herbs and ground cashew nuts with peeled plum tomatoes cooked gently in melted butter to a mild/medium strength.

Dalrazia

Cooked with succulent prawns, garnished with pineapple in a medium sauce, green peppers, ginger and garlic. Suitable for everyone.

Parsee Masala

Cooked to a slightly tangy sauce with a little daal and medium spices which can be altered to suit a hotter palate.

Jallunder

Spiced delicacy. Ingredients cooked with fresh ginger, garlic and fresh chillies, then garnished with freshly ground coriander. This dish is hot and spicy.

Jaipuri Medium

A rich sauce of spices, mushrooms, capsicums, onions and tomato.

Jalfrezi Mild

A milder version of Jaipuri, cooked with fresh cream and a choice of vegetables.

Punjabi Masala

Cooked with fresh green capsicums and pure Punjabi spices, served in a thick sauce.

Garam Masala

Prepared tikka style and cooked with garlic butter and a blend of warm spices giving an excellent dish of medium-hot strength.

Sali Boti

A popular dish at South Indian festivals and weddings, cooked with potatoes and sun-dried apricots with fresh cream and mild spices.

Chilli Bhoona

A popular dish in Punjab. Prepared with green chilli, chilli sauce, tomatoes and freshly chopped coriander.

Laziza

Barbecued Chicken cooked in yoghurt and cheese sauce.

Garlic Chilli

Barbecued pieces cooked in fresh garlic and garlic chilli sauce with fresh coriander. Finished off with a topping of fresh green chillies.

Balti

A strong spicy dish; slightly hot and cooked with fresh onion, capsicum, green chillies, tomatoes and yoghurt. The original tasty dish.

Achari Gosht

A strong, spicy dish, slightly sour, cooked with tangy pickle, fresh green chillies and a wedge of lemon.

Nawabi

A special dish from the Mogul era of India. A mild dish cooked with ground cashew nuts, fresh cream, sun-dried fruits and topped with crushed pistachio nuts and flaked almonds. If required extra chillies can be added on request.

Kashmiri Korma

Cooked with fruit – either pineapple, bananas or mangoes, cream, mild spices and herbs.

Bahar Korma

Very mild dish cooked with cream, coconut, yoghurt, topped with flaked almonds, pistachio nuts and dry fruit slices.

Ghurka Korma

Another popular korma, cooked with mild spices, freshly chopped fruit and cream.

Ceylonese Korma

By far the most popular korma dish. Cooked with cream, mild spices, freshly peeled spices.

Parsee Korma

An excellent form of mild to medium strength korma with a slightly tangy flavour and a use of ground pistachios.

Mirchi Korma

Cooked with green chillies, various spices and herbs.

Mughlai Korma

A rich creamy dish prepared using cream, mild spices and egg yolk.

Punjabi Korma

Prepared with cream, a touch of fresh coriander and white wine. Very mild and very tasty.

Chef’s Special Korma

Prepared with cream, fruits, nuts and raisins, Sweet and creamy with a real nutty taste.

Bombay

Slightly hot, cooked with boiled eggs.

Pathia

Cooked with mango pulp, lemon juice, tomatoes and spices. Has a sweet and sour taste.

Bhoona

Cooked with fresh tomatoes, capsicums, spring onions, methi (fenugreek), ginger, garlic, fresh coriander and various spices.

Kashmiri

Cooked with pineapples or mangoes (please request either). Slightly mild.

Dopiaza

Cooked with extra seasoned onions and spices, from the Province of Punjab.

Dhansak

Lentils cooked with onions, tomatoes, garlic, ginger, fresh coriander and a blend of spices.

Madras

This sauce is fairly hot and spicy, accompanied with a wedge of lemon.

Vindaloo

This dish is extra hot.

Spinach

Cooked with Punjabi herb methi (fenugreek) and in spinach, fresh tomatoes, spring onions and spices.

Vegetable

This sauce is a mixture of potatoes, cauliflower, peas, carrots and courgettes.

Indian Vegetables

A selection of tinda (Indian baby pumpkin) aubergines, bhindi (okra) and courgettes.

Chasni

A tangy sauce, sour and creamy, cooked with mild spices and a wedge of lemon.

Ceylonese

A fiery hot curry cooked with lemon, fresh green chillies, creamed coconut, herbs and spices.

The Chef’s Speciality Karahi

Chicken, lamb, prawns, mushrooms and onions with rich gravy sauce.

King Prawn Karahi

Prawn Karahi

Lamb Tikka Karahi

Cooked with fresh ginger, garlic, onions and capsicums with a great deal of experience.

Lamb Karahi

Chicken Tikka Karahi

Chicken Karahi

Chicken breast with tomatoes and spices.

Vegetable Karahi

Cook’s Speciality Biryani

Boneless chicken, lamb and prawn cooked with seasoned onions and spices, then fried rice added.

Lamb Tikka Biryani

Chicken Tikka Biryani

Lamb Biryani

Chicken Biryani

King Prawn Biryani

Prawn Biryani

Vegetable Biryani

Lamb Tikka

Chicken Tikka

Lamb Korma

Chicken Korma

Chicken Curry

Prawn Curry

Lamb Curry

Chicken Nuggets and Chips

Haddock and Chips

Fried Scampi and Chips

Omelette and Chips

Grilled Sirloin Steak

Haddock

Chicken Maryland

Fried Scampi

Chicken Nuggets

Various Omelettes

Prawn, chicken, tomato, mushroom, cheese or Spanish.

Chicken Salad

Prawn Salad

Saffron Basmati Pilau Rice

Boiled Basmati Rice

Garlic Rice

Cooked with fresh garlic, ginger & herbs.

Vegetable Pilau Rice

Cooked with capsicums, courgette, carrots & potato

Special Rice

Cooked with pineapples, mushrooms and peas.

Multani Rice

Cooked with eggs and mushrooms.

Mushroom Pilau Rice

Punjabi Rice

Cooked with spring onion and green pepper.

Hyderabadi Rice

Cooked with chick peas, ginger and spring onion.

Egg Pilau Rice Free range

Peas Pilau Rice

Nan Bread

Garlic Nan

Peshwari Nan Sweet

Cheese Nan

Mince Nan

Vegetable Spicy Nan

Cheese & Garlic Nan

Green Chilli & Coriander Nan

Garlic & Green Chilli Nan

Chicken Tikka & Cheese Nan

Cooked with chicken tikka, fresh green chilli, onion & herbs

Plain Paratha

Mince or Vegetable Paratha

Plain Chapati

Tandoori Roti

Plain Poppadoms Each

Raita Cucumber yoghurt

Mango Chutney

Mixed Pickle

Plain Yoghurt

Spiced Onion

Chicken Salad Special

Curry Sauce Plain

Any Flavoured Curry Sauce

French Fries

Fried Onions

Fried Mushrooms

Palak Paneer Spinach with cheese

This combination of spinach and paneer is not only highly nutritious but is a splendid blend of taste, texture and flavour. Topped with melted butter.

Stir-Fried Aubergine

This dish is cooked in a heavy wok, first by stir frying aubergines, then adding tomatoes, onion, capsicums and a little ginger. A very popular dish.

Dun Aloo Potatoes in rich gravy

In the past, many invaders came to India and left their mark on the region’s cuisine. “Dum Aloo” is an example of the rich mughal style of cooking.

Bharta Roasted aubergine

The term “bharta” means to mash, and here aubergines are first roasted then mashed and finally seasoned.

Sarson da Saag Cooked mustard and spinach leaves

Immensely popular all over Punjab, “Sarson da Saag” has certainly become one of India and Pakistan’s favourite dishes. An integral part of the Punjabi diet, it is a robust preparation with an unusual taste. Topped with melted butter.

Suki bindiyan Sauteed okra

Okras or ladyfingers, have acquired an exotic image in the West, but in fact are one of the most commonly grown vegetables on India and Pakistan. Relished by both vegetarians and non-vegetarians.

Aloogobi Adrakwali Spicy cauliflower and potatoes

Aloogobi Adrakwali is served everywhere in India and Pakistan. A combination that is hard to beat.

Kabuli Chole Spicy chick peas

This is a perfectly delicious way to serve “Kabuli Chole”. It is a very dry dish.

Potatoes and Peas in a Yoghurt Sauce Aloo matar ki karahi

Pick any cuisine in the world and you will certainly find some well loved, two dish combinations. Peas and potatoes are one such popular combination.

Mixed Vegetable Bhaji

In this delicious dish, vegetables are first par-boiled and then slightly braised with onions, tomatoes and spices.

Long Beans with Tomatoes

Many Indian and Pakistani meals need some green vegetables to compliment the spicy dishes, to set off the rich sauces.

Spinach and Cauliflower Bhaji

This excellent vegetable dish goes well with most Indian food.

Mixed Indian Vegetable Bhoona

Aubergine, Okra and Tinda. Cooked with natural yoghurt, herbs and fresh spices. A delightful, gentle, spicy tasting dish.

Mushroom Bhaji

Bombay Aloo

Turka Daal

Set Meal For Two

• Starters

  Chicken Pakora
  Vegetable Pakora

• Main Course

  Chicken Tikka Masala
  Chicken Tikka Garlic Chilli
  Pilau Rice
  Garlic Nan

• To Finish

  Two Coffees

Set Meal For Four

• Starters

  Chat Patey
  Chicken Pakora
  Vegetable Pakora

• Main Course

  Chicken Tikka Nashidar
  Chicken Tikka Karahi
  Chicken Tikka Garam Masala
  Chicken Kashmiri Korma
  Egg Pilau Rice
  Pilau Rice
  Garlic Nan
  Nan

• To Finish

  Four Coffees