Bawarchi-ki-sifarish (Chef's Recommendations)
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Succulent pieces of duck breast cooked with aromatic spices & herbs, ghee, cream and almond. |
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Braised shanks of lamb, slow cooked in sealed pots in a zingy, chilli 'n' tomato
gravy, garnished with almond flakes. |
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Tandoori King Prawn Masala |
£11.95 |
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Captures exquisite flavour of king prawn, roasted in tandoori, cooked in mild masala
sauce with mixed ground nuts and cream. |
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Chicken or Lamb Tikka Masala |
£8.45 |
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Diced chicken or lamb cooked in a sauce made with a delicate blend of aromatic spices
& herbs, ghee, cream and almonds. |
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Rajasthani Laal Maas (A spicy North Indian dish) |
£8.95 |
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Recipe of Rajasthan, delicacy of Rajputs, lamb braised with aromatic spices, ginger, garlic Deghi Mirch (hot chillies),
yoghurt and tomato gravy. |
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Tender fillet of roast lamb pieces cooked in cream, ghee, cultured yoghurt
and mixed nuts. |
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Reminiscent of rich Mogul dish, slow cooked shank of lamb braised in medium to mild spices with
velvety yoghurt gravy and curry leaves. |
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Chooza Cashew Passanda |
£8.45 |
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Succulent pieces of chicken cooked in a sauce made with a delicate blend of aromatic
spices, simmered in ghee, cream and almonds. |
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Consists of tandoori chicken, sheek kebab, lamb passanda, chicken bhuna, aloo gobi,
pilau rice, nan and raitha. |
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Hyderabadi Bhuna Gosht |
£8.95 |
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Diced chicken or lamb cooked in a sauce made with a delicate blend of aromatic spices and herbs, ghee,
cream and almonds. |
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Roast fillet of fine lamb cooked in a medium spicy sauce with spring onion, paprika
and a touch of garlic. |
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Chicken cooked with paprika, onion, tomato and herbs with a touch of garlic
and shredded ginger. |
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Barbecued breast of chicken cooked in a spicy yoghurt based sauce blended with pepper,
tomatoes and garlic, finished with a wholegrain mustard for a crunchy texture. |
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Chicken or Lamb Jalfrezi |
£8.45 |
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Supreme chicken or spring lamb, tossed with ginger, green chilli, tomatoes and fresh herbs
cooked in a hot spicy sauce. |
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