| SAFED-NEEM KORMA. | 10.50 |
A korma with a hot taste, based on classical Mughal cuisine.
Chicken pieces are marinated in an assortment of spices, and cooked
in a delicately flavoured cream sauce. With chillies and cashew nuts. |
| SHEHNAZ CHICKEN. | 10.40 |
| Pieces of chicken breast cooked in a yogurt and ground spice sauce, flavoured with fenugreek leaves. |
| CHICKEN JALFRAZI. | 10.40 |
Diced chicken, braised with pimiento, tomato, lemon and green chillies.
Quite hot and sweet. |
| MURG-E-CHAMPA CHAMELI. | 10.40 |
Chicken is cooked with a mix of onion, crushed red chillies, and cranberries.
This Chettinad-style curry is hot and spicy in the Parsi style, with fruits. |
| TANDOORI CHICKEN. | 10.40 |
Half chicken, jointed and marinated with yogurt, herbs and spices.
Baked in the tandoor. |
| CHICKEN TIKKA. | 10.40 |
Boneless chicken, marinated in yogurt, tamarind and garam massalla.
Baked in the tandoor. |
| CHICKEN TIKKA MASSALLA. | 10.50 |
Diced tandoori chicken, in a mild almond, coconut and yogurt sauce.
Finished with almonds and sultanas. |
| CHICKEN DHANSAK. | 9.50 |
| Spicy chicken pieces; hot, sweet and sour lentil sauce. |
| CHICKEN MADRAS OR VINDALOO. | 9.50 |
| Traditional hot spiced curries (vindaloo is very hot). |
| CHICKEN KORMA. | 9.50 |
| A very mild curry with a creamy coconut sauce. |
| CHICKEN SHASHLIK. | 10.50 |
| Tikka-marinated chicken, baked in the tandoor, with onions, tomatoes and green peppers. |
| JAIPURI CHICKEN. | 10.40 |
| Our special massalla. Pieces of tandoori chicken simmered in a mild sauce, flavoured with ground almonds, ginger and coriander leaves. |
| MURG-E-NASHILEE. | 10.40 |
This shows our love of poppy seeds to give subtle, nutty flavours.
Chicken is finished with a bhaghar (onion and ground, roast poppy seed sizzled together). Medium spicing. |
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