A LA CARTE FIRST COURSES
|Indian curd cheese, tandoor baked, served as a salad.|
|CHICKEN TIKKA (ST)||£4.70|
|Boneless chicken, marinated in yogurt, tamarind and garam massalla.
Baked in the tandoor.
|Minced lamb seasoned with onion, mint and spices,
barbecued on skewers.
|Hot minced lamb and potato, with onion and herbs.|
|Finely chopped onions, potatoes and spices, fried in batter|
|Triangular pastry, filled with spiced vegetables.|
|Chickpeas & potato in pani puris, layers of intense flavours, coriander, mint, tamarind, date sugar, yoghurt and chilli. Recommended.|
|MALI MURGH TIKKA||£5.70|
|Chicken breast fillets, with mustard oil and spice,
and cooked in the tandoor.
|HARA MASSALLA WALI TIKKA||£5.70|
|Chicken breast fillets, in a mint and coriander leaf marinade,
quickly roasted in the tandoor.
|TANDOORI CHICKEN (ST)||£5.80|
|Chicken marinated in ground spices, and barbecued|
|PRAWN PATHIA ON PURI||£5.70|
|Sweet and sour, medium-hot prawns.
Served with a wheatmeal dough deep fried until puffed.
|TANDOORI FISH (ST)||£5.70|
|Swordfish marinated in ground spices, barbecued.|
|RESHMI JHINGA (ST)||£6.90|
|King prawns, with cheese and black pepper.
Flash-grilled in the tandoor.
|RANGEELA MANGSHO (ST)||£5.90|
|An Indian stir-fry. Thin strips of crisp lamb with red and
yellow peppers and sesame seeds.