APPETIZERS
VEGETABLE SAMOSA
Very fine pancake filled with mince or vegetable deep fried vegetable oil.
PRAWN & CHILLI CAKE
Warm water tiger prawns, ginger, garlic, scallions, fresh coriander stem and gingerly seeds, minced and fused on crunchy croutons cooking method: shallow fried.
KHUM KI SEEKH
Roasted kebabs of mushroom with nutmeg and cumin cooking method: Tandoor barbecue.
MURGH CHAAT
Barbecued chicken tossed on a pan with tangy, sweet sauce and served on a fried pancake.
MAIN COURSE
TANDOORI CRAY FISH £3 extra
Fresh water Bengali crayfish, marinated and spiced, cooked gently over a charcoal flame.
CHETTINAD CHICKEN [with chettinad spicy-fry]
Dry red hot chilli, roasted coriander seeds, tamarind paste, chopped onion, garlic, ginger, tomato, chopped fresh coriander.
KORMA [chicken/lamb/vegetable]
Delicately cooked in a coconut, almond and cream sauce
BIRIYANI [chicken/lamb/vegetable]
Basmati rice stir fried together with lamb, saffron and mild oriental spices (served with vegetable curry).
ROGAN JOSH [chicken/lamb/vegetable]
Marinated in a blend of spices carefully selected by our chef, cooked with chopped onions and tomatoes.
MURGHI TIKKA MASALA
Chicken tikka gently spiced, cooked in butter with ground almonds, tomatoes and cream.