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TETUL MIX (S) 4.95
Mixture of chicken tikka and lamb tikka tossed with mushrooms, onions and capsicum in tamarind sauce topped with slice of parata bread.
SHASHLICK (S)
TIKKA (S)
SAMOSA
TIKKA MASALA
Marinated meats or seafood char-grilled in a tandoori oven and immersed in an opulent, creamy almond sauce. Mild to taste.
PASANDA
Combination of saffron, mixed nuts with a velvety cream and yogurt sauce. A good induction to Indian food.
JAPIUR
Mushroom sauce of a complex nature, an explosion of flavours, releasing at first a mellow sweetness promptly followed by a subdued kick of spice and finished off by a pleasurable tang.
JALFREZI
Mixed peppers and onions in a medium strength sauce finished off with crunchy green chillies. A firm favourite for one who prefers a more challenging dish.
GARLIC CHILLI
Char roasted meats cooked in a fresh garlic sauce with coriander leaves and crisp, fresh chillies.
MINTY
A classic Sylheti favourite, succulent pieces of lamb or chicken in a medium strength yogurt and podina sauce producing a sharp mint like finish.
BUTTER CHICKEN
Strips of tandoori chicken laced with a silky plumb tomato and makhon sauce, a refined and elegant dish.
KARAHI
Cooked in a Karahi with fresh garlic, ginger herbs, sliced onions and capsicums.
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TANDOORI MURGH MASALA 8.50
Tender strips of chicken in a rich tomato sauce and minced lamb ragout, cooked with boiled egg.
CURRY
The traditional basic curry, served at desired strength: Madras, vindaloo, tindaloo, or phall.
KORMA
Sweet, creamy coconut sauce.
MALAYA
A flowing medium strength sauce cooked with pineapple.
DHANSAK
A parsee dish from western India, a combination of lentil sauce with pineapple producing a sweet and slightly hit sauce.
PATHIA
A fairly hit condensed tomato and onion sauce, with a squeeze of fresh lemon. Fairly hot with a sweet and sour finish.
BHUNA
Tomato and onion sauce, simmered for a considerable amount of time until the meat is tender and the sauce is well reduced.
ROGAN JOSH
A specialty origination from the mountain’s province India Kashmir, a rich bhuna sauce style completed by a garlic, tomato, onion and coriander sambal.
DOPIAZA
Crisp, chunky cut onions and capsicums dressed in a reduced strength onion gravy.
SAAGWALA
Sautéed spinach and garlic blended with a reduced sauce, a must amongst connoisseurs.
BOMBAY
Bhuna style dish served usually at medium strength and cooked with boiled egg, a firm favourite of the 90’s!!
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BENGAL FISH BHUNA 9.95
Boneless white fish cooked in the chefs own blend of spices, in a medium strength sauce.
ROYAL NAGA
Cooked with Bangladeshi naga chillies to give a hot & spicy taste. Not for the faint hearted. Chicken, lamb, prawn or vegetable.
SHATKORA
Mingled in a special vegetable from the citrus family Shatkora. A bhuna style dish blended with a variety of herbs and spices. Chicken, lamb, prawn or vegetable.
TAWA
Slightly stronger spiced dish at medium strength. Chicken, lamb, prawn or vegetable.
ACHARI
Cooked with a combination of sautéed peppers, onion and coriander. Cooked with Indian mixed pickle to give a medium yet a slightly tangy flavoured sauce. Shashlick Bhuna. Chicken, lamb, prawn or vegetable.
SHASHLICK BHUNA
Grilled onion, peppers and tomatoes cooked in a rich tandoori bhuna sauce. Chicken, lamb, prawn or vegetable.
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SALMON TIKKA MASALA 12.95
Scottish pink salmon cooked in the nations favourite mossala sauce. Mild, sweet and creamy. yummy!
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LIME GINGER SEABASS 12.95
Pan fried fillet served on a bed of sautéed spinich and red pepper accompanied with cumin & new potatoes.
Restaurant Overview :
| Address : | 31 Watergate Lane, Braunstone Town LE3 2XQ Braunstone, Leicester, United Kingdom |
| Cuisines : | Indian Restaurant |
| Pickup Time : | 15-25 mins |
| Payment Method : | Cash (One payment) |
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