A LA CARTE

STARTERS

1. chargrilled chicken wings
2. dumplings - lamb or prawn
3. prawns pakora - deep fried in gram flour batter
4. shingara - pastry parcels of potato and peas - served with chutney
5. chicken tenga - chicken and chickpeas cooked together in a tomato sauce
6. spinach and cheese rolls - served with tomato chutney
7. tee chicken - lightly spiced and coated with black and white sesame seeds - served with dip
8. koliya salad - stir fried chicken livers on mixed leaves with a balsamic dressing
9. cheesy garlic mushrooms - deep fried mushrooms oozing with cheese
10. tandoori combination plate - lamb, chicken and sheek kebab with salad and dip
11. lamb shashlik - spring lamb skewered with peppers, onions, tomato and served on baby leaves
    
    

MAINS

1. spatchcock chicken
2. roast leg of lamb - with asian veggies and jus
3. murgh pura - lightly spiced chicken breast with salad and dip
4. shobji pilao - served with tarka dhall
5. noodle-e-shagor - pasta pescatori asian style with added black sesame seeds
6. chargrilled lamb chops - Chefs speciality of marinated lamb chops served on baby leaves
7. bhaza mass - e - pillao - pan fried salmon with chilli and egg fried rice
8. kazur gosht - lamb cooked gently with dates
9. grilled makerel - served with spicy new potatoes
10. koliji um - chicken livers and beans cooked in a medium dry sauce
11. rogon josh - cubed lamb in a medium sauce topped with tomatoes
12. dosa - medium spiced vegetable masala wrapped in asian style pancake
13. tandoori roan - chicken drumsticks - tandoori grilled and served with baby leaves
14. murgh piazza - chicken cooked with garlick and shallots
    
    

DESSERTS

1. gulam jamun - served with vanilla iced cream
2. fresh fruit salad
3. banana fritter - served with vanilla iced cream

We do not use any artificial colourings.