CHILLED MELON.3.80
CHICKEN TIKKA.4.00
Boneless chicken, marinated in yogurt, tamarind and garam massalla.
Baked in the tandoor.
SHEEKH KEBAB.4.00
Minced lamb seasoned with onion, mint and spices, barbecued on skewers.
RANGA KEBAB. 4.00
Hot minced lamb and potato, with onion and herbs.
PANEER TANDOORI SALAD. 4.00
Indian curd cheese, tandoor baked, served as a salad.
ONION BHAJI. 4.00
Finely chopped onions, potatoes and spices, fried in batter.
VEGETABLE SAMOSA. 4.00
Triangular pastry, filled with spiced vegetables.
CHANNA CHAAT. 4.00
Spiced potato and chick peas in a piquant sauce. A salad garnish.
MALI MURGH TIKKA. 4.80
Chicken breast fillets, with mustard oil and spice, and cooked in the tandoor.
HARA MASSALLA WALI TIKKA. 4.80
Chicken breast fillets, in a mint and coriander leaf marinade, and coated with grated cheese; quickly roasted in the tandoor.
TANDOORI CHICKEN. 4.90
Chicken marinated in ground spices, and barbecued.
PRAWN PATHIA ON PURI. 4.80
Sweet and sour, medium-hot prawns.
Served with a wheatmeal dough deep fried until puffed.
TANDOORI FISH. 4.80
Swordfish marinated in ground spices, barbecued.
RESHMI JHINGA. 6.00
King prawns, with cheese and black pepper. Flash-grilled in the tandoor.
RANGEELA MANGSHO. 4.90
An Indian stir-fry. Thin strips of crisp lamb with red and yellow peppers and sesame seeds. Served sizzling on a hot Kori dish.