All starters served with fresh salad, mint sauce which are also garnished with our sauces, coriander and onions.
Chicken Tikka (ST)
Persian influenced chicken tikka cutlets coated with hints of fresh ginger, coriander paste, black cumin, Kashmir masala flavour
Seekh Kebab
Seekh kebab slow cooked in the tandoori oven, the minced lamb is mixed with coriander, ginger, garlic and aromatic herbs.
Samosas
Crispy pastry stuffed with seasoned minced meat/potatoes and aromatic herbs and spices.
Onion Bhaji
Crispy onions, potato flakes and crispy lentils, aromatic spices and herbs deep fried.
Mixed Platter for 2
A mixed selection which consists of Chicken Tikka, Seekh Kebab grilled in the tandoori clay oven and Onion Bhaji
Seafood Platter for 2
Lightly spiced Tiger King Prawn in Lahori pesto, pan-fried Pangas fish in Kashimiri masala, Telapia fish fillets coated with all spices and coriander paste.
Tiger Prawn Tava
Tiger prawns coated in Lahori flavours and tangy yoghurt, cooked with onions, peppers and tomatoes
Lamb Chops Starter
Tender small lamb chops marinated in herbs and spices, then drizzled with lime juice.
All our grill selection are garnished with our special sauces, coriander and onions. All dishes served with salad, pilau rice and mint sauce.
Chicken Tikka (Main)
Persian Chicken strips marinated in yogurt, ginger, black cumin, shahi jeera paste and melange of spices. Served sizzling.
Lamb Chops (Main)
Tender small lamb chops which are marinated in an aromatic fusion of herbs, spices and homemade tangy yogurt. It is grilled in the tandoori oven and basted with its own juices and Kashmiri massala. Lastly a drizzle of lime juice is sprinkled over the lamb chops to compliment the flavour.
Tandoori Mix Platter (Main)
A combination of Persian spiced chicken, seekh kebab and tender lamb chops., which are then skewered with onions and peppers all brought together so that you get a taste of the grill selection, assistance may be required.
Chicken Tikka Shashlik
Persian spiced chicken strips marinated in fresh yoghurt, ginger, black cumin, shahi jeera paste and a melange of herbs, it is then skewered with onions, peppers and tomatoes which add a clean zingy taste to the succulent flavours of the chicken, whilst in the tandoori oven, it is basted in its own juices so most of the flavours still remain sealed in.
Choice of Chicken - Lamb - Mix Vegetables - Tiger Prawns
Cholay Malabar (Kashmir)**
Marinated in a zingy lime and coriander pesto infused with mashed ginger and garlic. Grilled and served with a wild lemon infused tava drizzle.
Dabba Tagine **
Mumbai, Dhaka & Moroccan influences: A Sub-Saharan dish, cooked with a melange of herbs and spices that are added at intervals, sealed within a terracotta dish layered with smoked paprika, lime and coriander pesto.
Bishnathi Jalfrezi ****
India & Bangladesh Style: Fire extinguishers at the ready.... this is our homemade fire-breather!!! Bullet chillies and the lethal Naga mirch flared in the wok with braised onions, turmeric and lemon pepper pesto.
Kaleem Lazeez **
Lahore Style: A robust dish with a nice balance of Greek yogurt, cinnamon sticks, zingy coriander, aromatic herbs, all fused together with roasted peppers and stir fry onions. KAPOW!!! Melt in the mouth dish, enjoy.
Bangalore Special**
Bangalore, India Style: This is a dish that is roasted, toasted then coated, layered in an infusion of mint, spinach leaves, caramelised onions, tomato, garlic, and coriander paste, slowly cooked and finished flared in a wok.
Tamasha***
Flash fried with mashed ginger and herb pesto, consisting of fresh mustard, tomato and melange of herbs and spices, a finger-licking dish. Beware, Madras hot!!!
Harylal*
Old Delhi and Kerala, India: A very simple dish created with Greek yoghurt, a touch of garlic, ginger and coriander pesto, tempered with cumin and coriander. Very mellow for those who prefer something mild but not creamy.
The asterisks (*) denotes the strength of the dishes * = Mild and *** = Hot
Korma*
A mild creamy dish made with the chefs own blend of sweet spices and coconut cream.
Bhuna**
A medium spiced dish made with caramelised onions and tomatoes in a thick gravy sauce garnished with fresh coriander.
Dansak**
A medium spiced dish made with Mung Dhall and Masoori Dhall, a touch of tomato and garlic puree and a melange of spices. Sweet and sour
Dupiaza**
A medium spiced dish made with caramelised onions and tomatoes in a thick gravy sauce garnished with fresh coriander.
Rogan Josh**
Infused with pimentos, tomatoes, garlic & ginger cooked in a thick creamy Bhuna sauce
Karahi**
A dish cooked in stir-fried onions, garlic, ginger, tomatoes with a melange of spices and herbs, and then flared in the Karahi (wok).
Jalfrezi***
A fiery dish cooked with strips of onion, green pepper, sliced ginger, garlic puree and green chillies.
Chom Chom Balti**
**Contains Coconut** Juicy chunks of Persian Chicken or Lamb Tikka cooked in a creamy Kashmiri and Balti pesto, fresh cream & lemon pepper seasoning. Sweet & tangy but not too creamy.
Desi Tikka Masala**
Marinated Chicken/Lamb Tikka barbequed first, then cooked in an Asian style medium spiced sauce.
Tikka Massala*
**Contains Coconut** Tender pieces of chicken/lamb cooked in a creamy mild coconut sauce, with fresh cream and aromatic spices.
Madras***
A fairly hot standard dish flavored with mixed spices and gram massala.
Vindaloo (Naga Chilli)****
A fairly hot standard dish flavored with mixed spices and gram massala.
Paneer Veran Bhuna**
Homemade cheese toasted in a clay oven to give a light smoky taste, then added to a Bhuna sauce.
Mung Dhall Massala***
Lentils (Mung Dhall) slow boiled and sautéed with spicy massala relish, a Goan favourite.
Roast Bombay Aloo Balti**
Roasted potatoes cooked in Balti massala, garlic purée, caramelised onions and zingy herb pesto.
Palong Sag Dhall**
Baby spinach leaves and lentils cooked with a touch of aromatic herbs and spices, simple but nice.
Sag Aloo Josh**
Baby spinach, roast potatoes tempered with ginger and garlic purée and hints of puréed tomato.
Gobi Chana Aloo Balti**
Cauliflower, chickpeas and roasted potatoes cooked in Balti massala, garlic purée, caramelised onions and zingy herb pesto.
Our chef's elegant take on the North Indian classic which combines the fragrance of basmati rice & ground spices. Your chosen ingredients are flared in a sizzling wok with fresh herbs & ground aromatic masalas & then softly layered with Basmati rice, garnished with crunchy shallots mixed with coriander leaves. All biryanis served with a complimentary Bhuna sauce.
