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.

Deep fried king prawns in spices and bread crumbs.

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.

Spicy Roasted peanuts with chaat masala, onion, tomatoes and coriander,tomatoes, onions and coriander.

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.

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.

Succulent pieces of chicken Malai tikka cooked in yogurt and fresh cream sauce lightly spiced with crushed black pepper.

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.

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.