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 South India

 

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