Restaurant Al-Carte-Menu

Crisp triangular short crust pastry served with channa masala, sweet yogur; stuffed with potatoes, green peas and Cashewnuts.

Pan fried patties of potato served with sweet yogurt, tamarind & mint chutney.

Crisp deep fried fritters of spinach, potato and onions served with tomato and coriander chutney.

Traditional Punjabi onion pakoras fried in a gram flour batter flavoured with carom, pomegranate and whole coriander seeds.

Garlic and bishop weed flavoured cod fish fried in gram flour batter.

Fenugreek flavoured cottage and potato dumplings, deep fried and served mint and coriander chutney.

Large Bullet chillies stuffed and wrapped in spicy potato mixture and then batter fried, served with sweet yogurt, sour tamarind and spicy mint chutney.

Tangy shrimp prawns tossed in onion and tomato sauce served on a puri.

Chopped up Chicken tikka mixed with tomatoes, onions and coriander in a tangy spice mixture.

Cubes of Chicken Cooked with dices of onion, peppers and Green chillis.

Cottage cheese Cooked in Sweet Chilli sauce with dices of onion, peppers and Green chillis.

Deep fried crispy tiger prawns, finished to perfection with peppers and spring onions.

Selection of Achaari Paneer, Punjabi Samosa, Aloo Tikki, Pakoras and onion bhaji.

Selection of Fish Pakora, Chicken Tikka, Seekh Kebab, Vegetable Samosa and Pakoras.

Succulent pieces of chicken flavoured with mace and cardamom folded in cheese, yogurt and fresh cream; cooked in clay oven.

Bite size pieces of chicken marinated in ginger, garlic, green chili and hung yogurt with a dominant flavour of roasted cumin.

Succulent lamb chops marinated in ginger and garlic; flavoured with cinnamon and clove powder and folded in hung yogurt; cooked to perfection in Tandoor.

World famous tandoori chicken needs no introduction. One of Punjab’s foremost offering to world cuisine. Served on the bone.

Jumbo tiger prawns with cubes of onions and peppers marinated in carom seeds, fresh garlic and yogurt, spiced up with Kashmiri Deghi Mirch and mace powder.

Cubes of salmon marinated in dill, honey, lemon juice, mustard oil and cheese yogurt mixture roasted in clay oven and sprinkled with pinch of dry mango powder and dried fenugreek.

Lamb minced with cheese, mint, and green chillies roasted on skewers with pure butter ghee used for regular basting.

Dices of homemade cottage cheese, red onions and peppers marinated in fennel, onion and bishops seeds.

An ultimate mixture of Tandoori starters including Tandoori Chicken, Murgh Malai Tikka, Seekh Kebab, Lamb tikka and Ajwaini Prawn.

Crisp fried dough wafers served with potatoes, chick peas, chilis, yogurt and tamarind chutney and topped with chaat masala and ‘sev’.

Soft lentil fritters topped with sweet yogurt, tamarind chutney and mint coriander chutney.

Sweet and sour medley of chick peas and potatoes with chopped tomatoes, onions and coriander.

Samosa, aloo tikki, papri and Bhalla topped with sweet yogurt, tamarind chutney and mint coriander chutney.

Bhel puri is a savoury Indian snack made of puffed rice, vegetables and a tangy tamarind sauce. Bhelpuri is often identified with the beaches of Mumbai (Bombay), such as Chowpatt y. Bhelpuri is called Jhaal Muri in Kolkata (meaning “hot puffed rice”). A native Mysore variant of Bhelpuri is known as Churumuri in Bangalore. A dry variant of Bhelpuri popularly known as Bhadang is consumed after garnishing with onions, coriander and lemon juice.

It is a round, mini hollow puri, fried crisp and filled with a mixture of water, tamarind, chaat masala, potato, onion and chickpeas. It is small enough to fit completely in one’s mouth. It is a popular street food dish in India.

Pani puri filled with sweet yogurt, tamarind chutney and mint coriander chutney.

(Chicken, Lamb and Prawn)

Roughly chopped pieces of chicken tikka and peppers cooked with fresh ginger, garlic and smothered with onion and tomato masala, finished with fresh coriander and green chilli.

Punjabi sweet & sour chicken jhalfrezi cooked with red onion, peppers,jaggary, malt vinegar & lemon juice.

Lamb cooked in desi ghee with ginger and onion sauce finished with lemon juice, fenugreek leaves and Dark Rum

Lamb seekh kebab sliced in bite size pieces and cooked on the tawa with fresh herbs.

Tiger prawns marinated in carom seeds and garlic flakes cooked with mixed peppers, tomatoes and fresh coriander.

Boneless pieces of chicken tikka cooked in a rich tomato gravy with peppers and three types of coriander; whole coriander seeds, fresh green coriander and coriander powder.

Punjabi answer to chicken tikka masala.

A semi dry chicken delicacy cooked with Kasoori Methi (fenugreek leaves) and yogurt.

Stewed in a thick spinach puree. A finger licking Punjabi Speciality.

Medium hot chicken curry cooked on the bone in homemade freshly ground spices and finished with fresh green coriander.

A combination of lamb cubes and mince cooked together to perfection with ginger, green chillies and tomatoes.

Boneless lamb curry cooked with a predominant flavour of gram flour, black cardamom and cinnamon.

A dish for customers with iron lined stomach. Cubes of lamb cooked with a blend of red chilli powder and fresh green chilies.

Fish cooked in mustard flavoured thin tomato gravy.

Tiger prawns tempered with turmeric and freshly chopped garlic and cooked in onion and tomato gravy finished with fresh green coriander and tomatoes.

Creamy sauce with ground cashew nuts, almond and coconut. A sweet and mild curry.

A sweet and sour curry with mashed aubergine and tomatoes.

Tempered with mustard seeds, garlic, green chilli and curry leaves and cooked in a fairly hot sauce.

Sweet and sour curry cooked with lentils.

Stir fried in a medium hot sauce with onions and tomatoes with fresh green coriander.

Cooked in a tangy balti sauce with peppers, onions and tomatoes.

Earthy sauce with hint of cinnamon and blach cardamom.

Hot hot with potatoes.

Creamy sauce with almonds and flavor of mace and cardamom powder.

A British Indian creation needs no introduction.

Okra cooked with cumin, fresh herbs and tomatoes.

Dumplings of cottage cheese cooked in mild tomato gravy with loads of butter and cream with a hint of honey.

Medley of mushroom and fresh spring onions with baby corn tossed with fresh green chilli and tomatoes.

Aubergines roasted in Tandoor, chopped up and cooked with onions, green chilli garlic & fresh coriander.

Cottage Cheese cooked in smooth onion and cashew nuts gravy with fresh fenugreek flavour.

Seasonal vegetables cooked with mild spices and herbs.

A tangy dish of white chick peas tempered with carom seeds. (A classic dish from Rawalpindi, now in Pakistan). Try pindi chole with Bhaturas; a classic combination.

Cubes of homemade cottage cheese/potato cooked with spinach and tempered with cumin and garlic.

Try sanjha special selection of Saag Bhaji, Baigan Bhaji or Bhindi Bhaji

A healthy dish of stir fried potato and cauliflower cooked with fresh ginger and tomatoes.

Potatoes tempered with cumin and finished with fresh coriander. (Try with deep fried puri; a divine combination)

Cubes of potatoes cooked with fenugreek leaves and finished with fresh coriander and tomatoes.

Yellow lentils-staple diet of Punjabis, tempered with chopped onions, garlic and tomatoes with a hint of asafoetida (heeng)

Blend of urad daal (black lentils), channa daal and red kidney beans tempered with garlic, onions and chunks of tomatoes. (Mrs Khuranas own recipe)

Urad dal (Black Lentils) cooked in butter, cream, garlic and tomato puree.

Dum cooked spicy rice with mint and brown onions.

Rice with raisins, cashew nuts, pistachio and cherries.

Dum cooked saffron flavoured rice with whole fragrant spices.

Finest basmati rice cooked with green peas and tempered with royal cumin.

Plain steamed basmati rice

Assortment of plain, garlic chilli, potato Kulcha and peshawari naan.

Large naan stuffed with keema or chicken tikka, red onions, Cheddar cheese and green coriander

Classic leavened bread made with refined flour cooked in Tandoor.

Naan flavoured with fresh green chillies and garlic

Bread stuffed with raisins, cashew nuts, pistachio and cherries.

Leavened Naan Bread with stuffing of (Paneer/ cheese/ onion/ potato)

Stuffed with spiced up lamb min

Unleavened bread from whole wheat flour

Whole wheat flour bread stuffed with (Paneer/ cheese/ onion/ potato)

Deep fried semolina and refined flour bread

Deep fried whole wheat flour bread

Mixture of plain and spicy poppadoms served with homemade chutneys and relishes

Red onion salad with lime and green chilli

Fries Punjabi style, sprinkled with chaat masala.

Ask the chef about the latest selection of chutneys, pickles and relishes.

Boneless pieces of chicken tikka cooked in a rich tomato gravy with peppers and three types of coriander; whole coriander seeds, fresh green coriander and coriander powder.

Punjabi answer to chicken tikka masala.

A semi dry chicken delicacy cooked with Kasoori Methi (fenugreek leaves) and yogurt.

As the name indicates, it is the classic dish of chicken tikka cooked in tomato paste, double cream, loads of white butter and a hint of honey.

On Indian Safari

Any of the dishes below can be prepared with chicken, lamb, vegetables or tiger prawns. If you cannot find your favourite sauce please ask your server.

Sanjha Speciality(Vegetarian options)

Subzian (Vegetarian options)

A large population of Punjabi women are pure vegetarian and so there is wide range of fresh finger licking blends of seasonal vegetables that are consumed in the region.

Sath Sath (Accompaniments)
Rice and Breads

A large population of Punjabi women are pure vegetarian and so there is wide range of fresh finger licking blends of seasonal vegetables that are consumed in the region.

Side Orders

A large population of Punjabi women are pure vegetarian and so there is wide range of fresh finger licking blends of seasonal vegetables that are consumed in the region.