APPETIZERS
MURGH TIKKA
The undisputed "king of kebabs" succulent breast of chicken, marinated in garam masala, lemon juice, ginger-garlic paste and natural yoghurt, skewered and then barbecued in the tandoor to create a uniquely desirable smoky flavour.
cooking method : tandoor grill
SHEEK KEBAB
Minced lamb pungently spiced with garlic, ginger, mint, coriander and fresh green chillis grilled in tandoor.
ONION BHAJEE
Sliced onions gently spiced with coriander, cumin and turmeric, deep fried in vegetable oil.
VEGETABLE PAKORA
Oubergine, potato, cauliflower and onion pungently spiced with fresh coriander, green chilli and deep fried in vegetable oil.
KHUM KI SEEKH
Rosted kebabs of mushroom with nutmeg and cumin.
cooking method : tandoor barbecue
MAIN COURSE
MURGHI TIKKA MASALA
Chicken tikka gently spiced, cooked in butter with ground almonds, tomatoes and cream.
KORMA
(Chicken/lamb/vegetable) Delicately cooked in a coconut, almond cream sauce.
BHUNA
(chicken/lamb/vegetable) Gently spiced with fresh spring onion and tomato.
ROGAN-JOSH
(Chicken/lamb/vegetable) Marinated in a blend of spices carefully selected by our chef, cooked with chopped onions and tomato.
TANDOORI CRAY FISH (£2 extra)
Fresh water bangali cray fish, marinated and spiced, cooked gentley over a charcoal flame.
MADRAS
(Chicken/lamb/vegetable) Fairly hot.