Menu2017-11-07T07:32:08+01:00

MENU

Aromatic spices

Royal cumin seeds, Caraway seeds, Fenugreek seeds, White poppy seeds, Green cardamom, Wild onion seeds, Fennel seeds, Mace, Nutmeg, Star anise, Dried rose petals, Black and yellow mustard seeds, Asafoetida, Triphala

Principal spices for making a curry

Green and red chillies Garlic Coriander seeds and powder Ginger Cinnamon leaves Chilli powder Turmeric powder Cumin seeds and powder

Spices that give a curry its colour

Turmeric – bright yellow
Saffron – pale apricot
Red Chillies – reddish brown
Fresh Coriander – green
Coriander Powder – deep brown
Red Tomatoes – pinkish
Onions – deep brown

Aromatic & exotic fruits

Tamarind – Chutneys & Aromatic sauces
Coconut – South Indian style and relishes
Fresh Mango – Chutneys, relish & dessert
Fresh Fig – Chutney
Fresh Apple – Chutney, Sauce & relish
Fresh Pineapple – Chutney, relish & dessert
Fresh Banana – Chutney

ALL OF OUR DISHES CONTAIN TRACES OF NUTS APART FROM TANDOORI DISHES

Using only the finest original spices and fresh herbs, our food does not contain any artificial colouring or Preservatives. Should you have an allergy to a certain food, especially nuts or wheat please consult the Manager before you order. We are happy to prepare and serve you any dishes which are not included in the menu if circumstance allow.

STARTERS

Head Chef Specialities

ALOO KI TIKI (V)

Tandoor baked potatoes fine grated, mashed, seasoned with mix spices, herbs and served with red onion red chilli chutney

VEGETABLE PAKORA (V)

Spring vegetables mixed with aromatic herbs and spices bound together with gram flour, served with sweet and sour dipping sauce

HUSH KI NAZRANA

Duck marinated, cooked in tandoor with cumin tempered potatoes, wrapped in filo pastry. Served with spicy red onion chutney

MURG NAZAKAT

Mild chicken crushed supreme well flavoured tossed with spring onion, coriander wrapped in a pastry

MASALA SCALLOP

Fresh scallops pan seared, tossed with fresh green herbs and medium masala. Goan Style

SALMON TIKKA

Fillets of salmon diced and marinated with dill, fennel, ginger and honey

JHINGEY ALOO CHATPATEY

Brochettes of tiger prawns & baby potatoes, mix peppers, grilled and served with red onion and chilli chutney

GRILLED BABY SQUID

Marinated in chilli, garlic, coriander, herbs and spices, served with red onion salsa

Please Note:
Some Baby Squid May have a back bone cartilage (looks like a thin strip of transparent plastic)
Remaining with in the squids when served, However all due care has been taken by our chefs in preparation.
Whereas this is harmless, should a diner consume it.

MIX STARTERS

Serving of 5 delicious assortment items, (consisting of king prawn, lamb, chicken & 2 vegetable items) along with red onion, red chilli & mango Indian salsa

BATTAK TIKKA

Breast of duck diced and marinated in yogurt herbs & spices, roasted in charcoal tandoori oven

MUSSELS

Mussels cooked with garlic in a tasty blend of herbs and coconut milk, Indian style

MURG MALAI TIKKA

Succulent skewered chicken delicately flavoured with garlic, nutmeg, cashew nut and malai. (mild, Cream yoghurt mix marinade)

MURG TAANG TIKKA

Traditional & succulent boneless chicken thigh meat marinated in yoghurt, gram masala, herbs & spices, grilled in tandoori charcoal oven.

KATI KABAB (Chicken or Lamb)

Minced chicken or lamb, spiced with an exotic blend of spices, topped with onions and mixed peppers and grilled to perfection in the clay oven, served with salad.

MURG CHAT

Chat masala sauce cooked with chicken, served with fresh herbs (chef’s own style)

TIKKA (Chicken or Lamb)

Cubed chicken or lamb marinated in yoghurt, herbs and spices, grilled in charcoal tandoori oven

TANDOORI LAMB CHOPS

Lamb chop marinated in yoghurt and special ground spices, grilled golden in charcoal tandoor.

TANDOORI KING PRAWN

King prawns marinated in herbs and spices, grilled in charcoal tandoori oven

GARLIC KING PRAWNS

King prawns grilled in the tandoori oven with a hint of garlic and mint

KING PRAWN PUREE

Highly spiced hot, sweet and sour sauce, served on a puree

KING PRAWN SUKA

Cooked with garlic & house special sauce, sweet and sour with salad

STUFFED CHILLIES (V)

Fresh whole chillies stuffed with cheese coated with breadcrumbs and deep-fried

ONION BHAJEE (V)

Fried Onion Balls. ( 2 per portion )

TANDOOR

The Tandoori oven history dates back to the Indus Valley Civilization 1500BC. The word Tandoori originates from Persia, ’Tan’ meaning HOT and ‘Door meaning INSIDE. Tandoori ovens are all made from clay and designed for minimal heat loss. Fueled by charcoal The tandoori oven flavours the meat cooked in it with rich roasted bar–b-que taste and aromas.

TANDOORI CHICKEN

Half Spring baby chicken (on the bone), marinated to a traditional recipe using yoghurt, ginger, garlic, bay leaves, cloves, cardamom, mace, nutmeg and red chillies

MURG TAANG
SHASHLICK

Boneless chicken thigh meat marinated in yoghurt, herb & spices with peppers, onions and tomatoes, roasted in charcoal tandoori oven
(Traditional & popular in the Indian sub-continent)

TANDOORI BATTAK

Breast of Duck, diced and marinated in herbs and spices, roasted in charcoal Tandoori oven

TIKKA (Chicken or Lamb)

Diced breast of chicken or cubed baby lamb marinated in herbs and spices, grilled in charcoal tandoori oven

TANDOORI
MIXED GRILL

Mixture of tandoori chicken, chicken tikka, sheek kebab, chicken leg tikka and lamb chop

TANDOORI
LAMB CHOPS

Baby lamb chops marinated in herbs and spices grilled in charcoal tandoori oven.

SHASHLICK
(Chicken or Lamb)

Diced chicken or lamb marinated in herbs and spices together with peppers, onions and tomatoes, roasted in charcoal tandoori oven

BATTAK SHASHLICK

Breast of duck, diced and marinated in herbs and spices. Served with mixed peppers. Roasted in charcoal tandoori oven

TANDOORI KING PRAWN

King prawns marinated in herbs and spices, grilled in charcoal tandoori oven

TANDOORI MONK FISH

Spiced monk fish marinated in herbs and spices, roasted in the charcoal tandoori oven

SALMON TIKKA

Fillets of fresh salmon diced and marinated with dill, fennel, ginger and honey

TANDOORI PANEER SHASHLICK (V)

Diced Indian cheese delicately spiced together with an assortment of vegetables, roasted in charcoal tandoori oven

GARLIC KING PRAWNS

King prawns grilled in the tandoori oven with a hint of garlic and mint.

OLIVELIMES SPECIALITIES

Curry is a gravy, a sauce made from the juices of meat that has been cooked. Added to that are seasoning and spices to flavour the sauce.

ACHARI
(Chicken or Lamb)

An authentic tangy preparation of curry, flavoured with pickled spices & tomatoes

KARAHI KEBAB KHYBERI

Cubed chicken cooked with tomatoes, green peppers with Chef’s own recipe. This dish originates from the Khyber-pass

SIMLA MURG

Chicken cooked with minced lamb, almonds and fresh coriander mixed together with an exotic blend of herbs and spices

MURG JEERA CHILLI

Chicken with whole cumin seeds, slice green chilli, tomato and coriander in medium-hot sauce.

MURG TAMARIND

Chicken delicately flavoured, cooked in a sweet and slight tangy, green chillies, chefs specialty based sweet tamarind sauce (sweet, towards medium hot)

MURG SILSILA

Chicken supreme marinated and cooked in clay oven finished with almond, Fenugreek leaves, coconut, yoghurt and fresh cream in mild thick sauce

LAMB KALINJI

Pieces of lamb cooked with spring onions, green chilli, garlic and fresh herbs and hot spices

MURG TAWA

Boneless diced chicken marinated with herbs, spices and grilled in oven cooked with medium spices, and tomatoes

JALFREZI
(Chicken or Lamb)

‘Jhall’ means hot in South Indian This curry uses green chillies as its base, together with garlic, ginger and onions

LIME TISTA
(Chicken or Lamb)

Cooked in fresh lime fruit, leaf & lime zest spice & herbs medium, thick sauce

MIRCHI
(Chicken or Lamb)

Very hot curry with green chilli, ginger and compendium of spices with dry crushed chilli in a thick sauce

MURG GARLIC

Fresh garlic, succulent chicken thigh meat (de-boned) with sliced green chillies, touch of lime leaf. (Med to hot) (Traditional & popular in the Indian sub-continent)

HYDRABADI
(Chicken or Lamb)

Marinated lamb or chicken pieces’ tandoori cooked with coconut & chilli in thick sauce, spicy hot. (original Hydrabadi taste)

KANDANNI GOSHT

Very tasty traditional dish of spring lamb cubed pieces cooked with chickpeas & potatoes, fresh curry leaf, chopped green chillies & fresh Herbs & bhunified (madras hot)

RAJA LAMB

Lamb shank using time honoured marinating method, then slow cooked in oven. Then finished with chickpeas & potatoes, thick sauce. (med)

LAMB LA-ZIZ

Fresh baby lamb chops first cooked in grill then mixed with curry leaves and spicy mix lentils, crushed chillies & garlic, highly spiced and well Flavoured (fairly hot, South Indian style).

BATTAK ANARKOLI

Cubed pieces of duck breast cooked over charcoal in tandoor, sliced green chilli then cooked in a savoury sweet tamarind sauce. (med to hot)

BATTAK KORAI

A medium spiced duck dish with peppers and onions

BATTAK JALFREIZI

Hot duck curry cooked with red & green chillies, ginger and garlic

GOAN FISH CURRY

Monk-fish pieces cooked in coconut milk and traditional Goan spices (mild to med)

SEA FOOD MOILLY

A mild to medium mixed seafood curry, halved scallop, tiger prawns, squid, mussels, shrimps with coconut milk, cooked to traditional south Indian style, a flavoursome dish

JAYTUN

Fresh olives & marinated Monk fish pieces cooked with sliced green chillies, mustered paste, potatoes & fresh spinach leaf, moist. (fairly hot)
(A marriage of Arabian peninsula with India’s spice rich heritage)

SEEKRI JHINGA

King prawns cooked in a creamy sweet sauce with cashew nuts and garlic

KING PRAWN MASALA

King prawns marinated cooked in tandoor oven then finished with almond, coconut, honey & cream in house special sauce

KING PRAWN DANSAK

‘Dan’ meaning wealth, ‘Sak’ meaning vegetables Hot, sweet and sour with lentils

KING PRAWN KORAI

Medium spiced curry with peppers and onions

KING PRAWN JALFREZI

‘Jhall’ means hot in South Indian, hot prawn curry with red & green chillies, ginger and garlic

KING PRAWN PATHIA

Highly spiced hot sweet and sour curry with onion, tomatoes, red chilli, lemon juice, fenugreek leaves and fresh coriander

SHABZI JALFREZI (V)

‘Jhall’ means very hot in South Indian, selection of vegetables cooked with shredded ginger, garlic, red and green chillies

PANEER TIKKA MASALA (V)

Homemade Indian cheese cooked in charcoal tandoori oven, with almond, coconut, honey & cream in house special sauce

ASPARAGUS (V)

Indian style. light cream & butter flavour (mild)

TIGER PRAWN JHOL

Fresh tomatoes, garlic, coriander, olive, pinch of crushed chilli, medium to hot light sauce.

TRADITIONAL SELECTIONS

Available in chicken, lamb and vegetable, tiger prawns and king prawns.  Also available in boneless chicken thigh meat.  Please inform when ordering

KORMA (creamy mild)
BHUNA (medium)
PASSANDA (mild and sweet)
DANSAK (hot sweet and sour with lentils)
TIKKA MASALA (mild to medium)
MADRAS (fairly hot)
ROGON (medium with tomatoes)
VINDALOO (very hot)
PATHIA (hot, sweet and sour)
KORAI (medium with pepper & onion)
SAG (Spinach medium spicy)

BIRYANI SPECIALS

(All biryani dishes are prepared with Basmati rice and served with vegetable curry sauce).

MURG OR LAMB
TIKKA (Chicken or Lamb)
VEGATABLE
TIGER PRAWN 
KING PRAWN
BATTAK (Duck Breast)
MURG TAANG (De-boned chicken thigh meat) (Traditional & popular in the Indian sub-continent).

VEGETABLES

SHABZI-E-BAHAR

Mixed vegetables cooked dry with herbs and spices

FRENCH BEANS BHAJEE

French beans cooked with herbs and spices

DAL BUKHARA

Mix lentils with red kidney beans, chickpeas, black eye beans

MIXED VEGETABLE CURRY

Selection of vegetables cooked in a medium curry sauce

MUSHROOM BHAJEE

Mushrooms sautéed in mixed spices

BHINDI BHAJEE

Okra (lady fingers) sautéed in mixed spices

CAULIFLOWER BHAJEE

Cauliflower cooked dry with mixed spices

GOBI SAG

Cauliflower cooked with spinach, garlic & mixed spices

SAG BHAJEE

Spinach cooked with garlic

BOMBAY ALOO

Potatoes cooked in a traditional way

SAG ALOO

Spinach with potato

SAG CHANA

Spinach with chickpeas chopped tomatoes spices

MUSHROOM SAG

Mushroom with spinach

SAG PANEER

Spinach cooked with Indian home-made cheese. (mild)

COURGETTE BHAJEE

Courgettes cooked dry with mixed herbs and spices

CHANA MASALA

Chickpeas cooked with masala sauce. (medium)

ALOO CHANA

Potato with chickpeas spices and herbs

DAL SAMBA

Lentils with vegetables

TARKA DAL

Lentils with garlic

ALOO GOBI

Potatoes with cauliflower

MOTOR PANEER

Peas with Indian home-made cheese. (mild)

BRINJAL BHAJEE

Baby aubergines sautéed in mixed spices & herbs, moist

NAN BREADS

NAN is a Persian word, which means bread. Made up of white flour, egg, yoghurt, milk and baking powder. Nan is a leavened fresh Indian bread.

NAN
PESHWARI NAN Stuffed with almonds
KEEMA NAN Stuffed with spiced minced lamb
KULCHA NAN Stuffed with mashed vegetables
CHEESE NAN (cheddar)
GARLIC & PANEER NAN Fresh garlic & cheese
GARLIC NAN
CHILLI NAN
TANDOORI ROT Indian bread made from whole-wheat flour cooked in charcoal tandoor
CHAPATHI Thin un-leaven bread
PARATHA Un-leaven bread shallow fried
STUFFED PARATHA with mashed vegetables shallow fried

RICE’S

BOILED RICE

Basmati steamed rice

PILAU RICE

Basmati rice with saffron

MUSHROOM RICE

Basmati rice cooked with mushrooms

SPECIAL EGG FRIED RICE

Basmati rice cooked with eggs & peas

LEMON & LIME RICE

Basmati rice with fresh lemon, lime and mustard seeds

PALAK CHILLI RICE

Basmati rice prepared with onion, spinach & garlic (Hot)

CHAO RICE

Basmati rice prepared with chicken and garlic

RAITHA (MIXED)

Traditional natural yoghurt with onion, tomatoes and cucumber

PAPADOM

Plain

MASALA PAPADOM

Spicy

CHUTNEY & PICKLES

(please note chutney tray charged per person)