Fresh beetroot blended with diced potato, tossed with freshly grated coconut and coriander and vert lightly spiced; totally delightful.
Opening time:
Sunday - Thursday 4:15pm - 10:45pm
Friday and Saturday 4:15pm - 11:45pm
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We strive to provide many options for our customers who have certain food allergies follow special diet or prefer specific ingredients. So if you have a food allergy or special dietary requirement please email us or call us at 01629 56500 / 01629 582534 for advice.
Fresh beetroot blended with diced potato, tossed with freshly grated coconut and coriander and vert lightly spiced; totally delightful.
Thinly sliced potato, onion rings, and okra; coated in wild spice batter; a wonderful treat to enjoy in the monsoon season in Pakistan.
Smoky chicken mince kebab with a crispy crust and tender centre that will leave your taste buds tingling with its blend of fresh Indian herbs and spices.
Succulent pieces of chicken tikka breast marinated overnight to achieve a true harmony of spices and flavor. Tikka is a must on any Indian menu.
A mouth Watering selection of chicken tikka, lamb tikka, seekh kebab, onion bhaji and king prawn.
Traditional mild spices and sliced onions combined together and fried.
A traditional favourite with a twist, crunchy pastry filled with fresh vegetables.
Moist mince lamb roasted on iron skewers mixes with selected Indian spices and ajwain (garam seeds).
Chicken breast pieces stuffed with fresh onions, ginger and garlic, then cooked in clay oven.
Leaen lamb chops marinated in low fat yoghurt and rich spices before being char-grilled.
A feather-light shell of Indian bread filled with lightly spiced prawns cooked in a creamy or bhuna sauce.
A new innovation, using cheddar cheese, mild spicing and an infusion of potatoes.
Curry leaf and mustard seed marinated king prawns steeped in yoghurt and spices, cooked in a tandoor oven.
Three flavours of chicken tikka: green herb, creamy cheese and spicy marinade.
Grandma’s recipe with spinach and potatoes, made whenever the cricket was on telly.
Grilled Salmon fillet flavoured with mild spices.
Rustic chicken from the roadsie “Dhaba” cafes and bustling hillside train stations of the sub – continent. Earthy, deep flavours, slightly hot, cooked with whole spices.
Our uniquest, very popular curry. Caramelised onions, very subtly sweet with spices producing a unique flavour. Available in Chicken or Lamb.
A dish from the region of the Raj, served in Railway refreshment rooms. Succulent boneless lamb and potatoes in a rich sauce.
Tandoori grilled cod in an aromatic sauce, with raisins, and grilled cherry tomatoes.
Smokey chicken tikka with garlic keema in a traditional clay pot. Great with paratha or chappati.
From the highways of India, a popular lamb curry long simmered with marrow, dried plums and star anise.
The food of Kolkatta is heaven for foodies and our chefs have created this unique dish with a diversity of flavours and a touch of mint and tamarind.
Selected pieces of lamb fillet slowly cooked in a creamy sauce with fresh mint, coriander and mushrooms.
A superbly different tasting dish using lemon grass, coconut, ginger, fresh coriander with capsicum, onions and tomatoes.
Simmered in a richly flavoured Indian ghee, coconut milk and fresh cream.
A deliciously hot and spicy curry.
Chicken, lamb and prawns stir fried with the nest basmati rice and aromatic whole spices, garlic, ginger and fresh coriander. Served with vegetables, sauce or raita.
Marinated chicken cooked with onions, garlic and spinach.
Chicken or Lamb cooked in a traditional balti sauce with fresh ginger.
Lamb cooked with spinach. A richly flavoured traditional dish from the northern part of India.
Tender pieces of lamb with plump apricots to produce a rich, flavourful curry with a hint of sweetness and cinnamon.
Chicken cooked with minced lamb and selected spices to create a mouth-watering dish.
A medium curry with chicken tikka and crisp
Chicken cooked with a fiery sauce of garlic and green chilli with fresh coriander.
Lamb cooked with garlic, ginger yoghurt, onions, wheat flavour and selected spices: a typical Lahore dish.
Our own chef’s invention, Incorporating chicken, lamb and prawns, cooked in an aromatic sauce with onions, tomatoes, peppers and fresh coriander.
Tandoori chicken off the bone, cooked in a medium sauce with onions and pepper.
Marinated tandoori chicken off the bone, cooked in a creamy butter sauce.
Traditional North Indian curry with chicken or lamb, a delicious spicy sauce.
Deliciously flavoured Hyderabadi cuisine with a hint of tamarind, mustard seeds and curry leaves.
Beef simmered in South indian spices with curry leaf and coconut leaf.
A popular North Indian curry in a tangy sauce made from pickling spices.
Thin strips of finest beef cooked in freshly ground spices and sautéed with onions and chopped chilli, giving it a rich and aromatic flavour.
Norwegian King prawn cooked with mixed Punjabi spices, herbs, mushrooms and tomatoes.
Whole jumbo tandoori king prawns, cooked in a typical masala sauce.
Succulent pieces of fresh king prawns firstly marinated in ginger, lemon juice and medium spices, stir fried with spicy flavoursome fresh seasonal vegetables – incredible!
Vegetarian - side dishes ￡4.95 and mains ￡8.50
Button mushrooms cooked with fresh methi (fenugreek).
Spinach, potatoes and lentils cooked to a traditional balti recipe.
Chunks of Indian cottage cheese combined with fresh spinach, peas, onions, capsicum and medium spices. Recognised as a true Maharaja Cuisine ( House favourite).
This colourful and aromatic dish which achieves a true harmony of the combination of herbs, spices and freshly chopped mixed vegetables. For those who like it a little healthier.
Smothed aubergines infused with sun dried tomatoes, peas and red onions. Stirred in a thick masala.
New potatoes peeled and roasted to enhance their flavour, coupled with sliced & grilled okra, spiced with cumin and mango. A dish which knows no frontier.
Delicious mouth - watering curries, all available with:
Chicken or lamb ￡9.75,
King prawns ￡12.95
Vegetable ￡8.50
Persian style curry with a sweet & sour taste, made with pineapple, lentils & sweetcorn.
Cooked with yoghurt, spices & bell peppers.
A mild creamy dish with coconut and very mild spices.
Cooked in a creamy sauce.
A classic Kashmiri dish cooked in a rich tomato and onion sauce.
Deliciously spicy dish with tick sauce tantalisingly clinging to sticky chunks of chicken or lamb and peppers.
Served with a choice of side sauce and salad.
A mouth watering combination of tandoori chicken, chicken tikka, lamb tikka, seekh kebab and king prawns. Served on a bed of onions.
Curry leaf and mustard seed marinated king prawns steeped in yoghurt and spices cooked in a tandoor oven.
Succulent tikka pieces of chicken breast, marinated overnight to achieve true harmony of spices and flavour.
Side Dishes.
Spiced potatoes with spinach.
Spiced potatoes with onion, coriander, turmeric and mustard seeds.
Tempered lentils garnished with fresh garlic and brown onions, cooked in a thick soup, a light alternative. A true classic.
A combination of diced potatoes and cauliflower.
Cauliflower and okra cooked with spiced, tomatoes, green peppers and onion.
A thick yoghurt made colourful with chopped cucumber.
Large bowl of chips.
Assorted rice dishes
Assorted Breads
Nan cooked in a clay oven and brushed with butter.
Tandoori bread garnished with generous sprinkling of chopped garlic.
Tandoori bread garnished with generous sprinkling of cheese, garlic and coriander.
Crispy leavened bread cooked in the base of the tandoor.
The punjab favourite in homes all over the Punjab. A true companion of any Northern Indian Rohti.
Minced lamb stuffed bread prepared in a clay oven.
Coconut, almonds and sultanas stuffed bread prepared in the clay oven.
Wholemeal leavened bread prepared in the clay oven. Multi layered and folded, brushed with ghee between each layer.