Our signature dish! Poupiettes of chicken supremes rolled with a nutty onion stuffing, braised in a creamy sauce resplendent with aromatic sweet spices. A speciality of the erstwhile Avadh Empire of central India.
11. Chicken Tikka Masala (Mild and Creamy)
Barbequed chicken tikkas in a tomato butter cream sauce enhanced with garam masalo and herbal fenugreek.
12. Murg Haryali (Medium Hot)
Cubes of chicken cooked with spinach, flavoured with ginger, garlic and onions, finished with a liaison of butter and dairy cream.
13. Murg Husseini (Medium Hot)
Barbequed chicken tossed in on onion and tomato sauce with bell peppers, tomatoes. Flavoured with cumin, coriander and garam mosolo finished with a touch of yoghurt and cream..
14. Murg Nizaami (Hot & Spicy)
A Popular dish from the royal buffet of the Nizaom of the Deccan Kingdom of Hyderabad. Corn fed chicken with a brown onion and coconut sauce with tempering of spluttered mustard seeds, broiled fennel and crushed chilli flakes.
A rich, creamy lamb dish with ground almonds, pistachios, saffron, cardamom and apricots, originating in the royal kitchen of the emperor Shah Jehon.
16. Gosht Shabnam (Medium Hot)
A speciality from Kashmir. Pot roasted lamb and mushrooms in a tomato and onion sauce flavoured with vetivier, kashmiri yokhni rnosola and fresh coriander.
17. Lamb Roganjosh (Medium Hot)
Lamb noisettes braised in a tomato, onion and ginger-garlic sauce flavoured with garam mosolo, cinnamon and mace, garnished with juliennes of ginger and fresh coriander.
18. Saag Gosht (Medium Hot)
A unique Punjabi lamb dish - pot toasted lamb cubes curried with leafy mustard and spinach with a flavour of the pungent mustard, imported from Indio.
19. Lamb Chettinad (Hot & Spicy)
A festive dish of the Chettryor clan in Tamil Nadu. Noisettes of lamb braised in a fiery brown curry flavoured with fennel seeds. Peppercorns, chillies, coriander seeds, ginger, garlic and browned coconut pulp.
Jumbo king prawns marinated in cream and toasted gram flour, barbequed in tandoor to infuse the unmistakable 'chor grilled' flavour typical to all Tandoori kebabs, simmered in a mild creamy tomato sauce.
24. Prawn Balti (Medium Hot)
Worm water tiger prawns renowned for their intense flavour, tossed in a tomato onion sauce with capsicum, cubed onions and green coriander.
25. Prawn Patiya (Hot & Spicy)
Hot, sweet Wsour prawn curry flavoured with a potent chilli and palm vinegar paste, this dish hails from Goa, known for its golden palm beaches and seafood cuisine.
26. Shorshe Bata Maach (Hot & Spicy)
From the sunderbon deho comes this dish, a Bengali fish curry in which Red Snapper is shallow fried in a trio of turmeric, ginger and milled mustard, then simmered in a tomato cumin sauce flavoured with Indian pickling five spices.
Typical shack speciality, cumin and turmeric flavoured crisp potato cakes topped with a medley of spicy chickpeas, yoghurt tamarind molasses chutney.
2. Vegetable Bhajiyas (6 pieces)
Seasonal mixed vegetable, finely sliced, dabbed in a spicy gram flour botter, fried until crisp. Served with a minty yoghurt dip.
3. Vegi Momos
A party snack from the Himalayan Kingdom of Nepal. Chopped scallions, bean sprouts. peppers, cabbage, carrots and other seasonal vegetables flavoured with ginger and soya, encased in crisp pastry parcels, served with a tripura pineapple and crushed chilli preserve.
4. Badshahi Kebab or Sheek Kebab
Roulades of prime Irish lamb, minced with onion, ginger, garlic, fresh coriander and infused with aromatic spices, skewered and barbequed with a stuffing of spinach and cottage cheese served with cool mint chutney.
S. Raiasthani Soola
Cubes of chicken tenderised overnight in a marinade of ginger, gork, chillies, lime juice, mustard and garam mosola, barbecued in the tandoor. Served with a coriander and mint chutney.
6. Prawn Momos
Wami water tiger prawns, ginger, garlic scallions, fresh coriander and gingelly seeds minced and encased in crisp pastry served with tripura pineapple and crushed chilli preserve.
7. Fish Amritsari
Fresh cubes of cod or haddock, doused in a plethora of spices, lime and grain flour, deep-fried. Goes very well with our rings of red onion and mint chutney, this shack special is the bestseller outside every off-licence in the Punjab region.
8. Nandu Vada
Crisp and crunchy flat cakes of cralimeat, ginger, lime rind, coconut and chillies, served with a citrus tropical mango mustard dip.
9. Poppadom Kebab Platter
Exhibitionism to flaunt Poppadom's Tandoori prowess in one package. Rajosthani Soola, Bodshohi Kebab, Gulla Kebab and Tandoori Prawn together with side salad. Served with a minty yoghurt dip.