Menu
Starters
Freshly made Lentil Soup
Soup of the Day
Prawn Puree
King Prawn Puree
Tikka Puree
Skekkebab(Mincemeat)
Mixed Kebab
Chickin Tikka(Off the bone)
Lamb Tikka
Tandoori Chicken(On the Bone)
Shami Kebab
Nargis Kebab
Somosa(Meat or Vegetable)
Prawn Cocktail
Onion Bhaji
King Prawn Butterfly
Iced Melon(when available)
Chicken Chat
Aloo Chat
Chat Pati
Hilsha Boura(Indian Fish)(when available)
Birani's
Of central Asian origin, these are rich, very aromatic, but mild dishes.
They consit of special Saffron rice treated together with meat or chicken,
fish or vegetables in special ghee with almonds and sultanas. Served with vegetable curry,
suited to your taste. A comprehensive preperation of delicate charecter.
Suits almost every kind of palate - specially recommended for beginners.
House Special
Chicken
Meat
Prawn
King Prawn
Tandoori Chicken(off the bone)
Vegetable
Mushroom
Chef's Specials
Main Dishes
Delight dishes cooked with liqueur, cream and herbs served with Pilau Rice
Chicken Delight
Meat Delight
King Prawn
Korai Meat
Korai King Prawn
Special Dishes
House Special Mixed Curry
Chicken
Meat
Prawn
King Prawn
Chicken, Meat or Prawn cooked with spiced mincemeat in spices
with cream, tomato and butter.
(All above dishes served with Pilau Rice - strength to order please).
Lamb or Chicken Passanda
King Prawn Passanda
Cooked in wine, cream and herbs served with Pilau Rice
Chicken or Lamb Shalick
Cooked Chicken or Lamb Tikka with tomato, capsium and garlic,
served with Rice and Green Salad.
Tandoori Special
Main Dishes
Tandoori and Tikka dishes are not curries. They are marinated, skewered and cooked in a clay
oven which is fired with charcoal. Nan, the levened bread, is also cooked in a clay oven.
Tandoori dishes are served with green salad, pilau rice and mint sauce.
Their taste is deliciously sensational and defies description.
To go with the meal, and for perfect satisfaction, try a vegetable or curry dish.
Curry
Grreks, Kushans, Huns, Chinese, Seamen from the Far East, Phoenicians and
Europeans have all contributed to the national diet of Indo-Pakistan. The highlights
and the fantastic variety developed during the Mughal Empire early in the sixteenth
centuary, and the influence of the Muslim culinary art, are most prominant.
Cinnamon, cloves, nutmeg, ginger, coriander, cardamon, chilli, pepper, bay leaves and
turmeric are but a few of the spices to be named out of the hundred or so used.