3 COURSE FESTIVE LUNCH
THURSDAY, FRIDAY & SATURDAY - £14.95
Nov 27nd to Dec 22nd
First Course: Papadoms & Mixed Tray
Second Course: Starters
DAKSHIN FRIED FISH: South Indian spice marinated freshwater fish crispy fried.
HAGGIS BONDA: Combination of Scottish Haggis, Indian spice with green chilli, ginger & garlic.
MURGH SAMOSA: Mince of chicken in puff pastry with sweet & sour homemade sauce.
MURGH PAKORA: Marinated in an authentic batter, fried and with homemade sauce.
MURGH TIKKA: Chicken marinated in ginger, garlic, yoghurt and whole spices.
GOSHT TIKKA: Tender lamb marinated in spicy yoghurt sauce, slow-cooked in tandoor.
ANDHRA WADA (V): Patties of green lentils with green chilli, coriander, cumin and onion.
HARA BHARA TIKKI (V): Mashed potatoes, peas, spinach and green chillies.
SABZI PAKORA(V): Crisp nuggets of vegetables and crushed coriander seeds.
Third Course: Mains
KODI CURRY: Chicken in chilli, tomatoes, onion tamarind sauce.
MURGH JALFRAZI: Vegetable cooked in steamed chicken with homegrown species.
MURGH ROGAN JOSH: Chicken with a rich sauce of tomatoes, onion and coriander.
MURGH KORMA: Steamed chicken cooked with coconut and cream.
SOUTH INDIAN GARLIC CHICKEN: Chicken cooked in spicy South Indian masala, garlic and a hint of tamarind sauce. A hot dish from
PALAK GOSHT: Lamb in spinach and mustard leaves with a hint of spice.
GOSHT DOPIAZA: Tender lamb cooked with sliced onions and peppers.
GOSHT BHUNA: Lamb with ginger, garlic and tomato in a thick masala sauce.
METHI GOSHT: Slow cooked tender lamb with fresh fenugreek leaves and ground masala.
TARKA DHAL (V): Lentils with garlic and ginger.
MIXED SABZI JALFREZI (V): Chef’s selection of vegetables with fresh ginger & garlic.
PALAK ALOO(V): Potatoes pan-fried with spinach and mustard leaves.
All the above dishes served with Pilau Rice or Plain Nan