(Per pot) A choice of Mint Sauce, Mango Chutney, Onion Salad, Mixed Pickles.

Chilli Paneer

Price: £ 6.50

Chilli paneer is a popular Indo Chinese starter made by seasoning fried Indian cottage cheese in chilli sauce.

Made with potato cubes tossed in spicy and sweet chutneys, ground spice powders topped with yoghurt.

A mixed selection of Sheek Kebab, Onion Bhaji, Lamb Samosa

Grilled Sheek Kebab drizzled with a special sauce wrapped and rolled in a chapati bread.

Large king prawns split down the back and flattened into a butterfly shape, then coated in a mildly spiced batter and golden breadcrumbs.

Chopped onions mixed into a dough made from flour, spices and herbs, then cooked until golden.

Triangular shaped pastry filled with your choice of lamb or vegetables.

Cooked with fresh herbs, chaat masala spices, diced onions, cucumbers and tomatoes served on puri bread.

Cooked in a medium spiced sauce and served on a puffy, crispy golden puri bread.

Platter of Chicken Tikka, Lamb Tikka, Sheek Kebab and King Prawn.

King Prawns grilled and marinated in light ginger, garlic and herb spices.

Salmon fillets with an Indian-twist marinated in a gorgeous mix of masala spices, fiery chilli, fresh coriander, zesty lemon, and fragrant garam masala.

Soft, juicy chunks of paneer marinated in tandoori masala and then grilled with peppers.

Small round patties of spicy minced lamb.

Lamb minced meat, spiced and thinly wrapped around a skewer and grilled in the tandoor clay oven.

Meats cooked in the tandoor clay oven

Grilled platter of Chicken Tikka, Lamb Tikka, King Prawns, Tandoori Chicken and Sheek Kebab. Perfect if you’d like a taste of our selection of grills.

Barbequed in the tandoori oven on skewers with tomato, onions and green peppers.

Pieces of your desired meat, marinated and grilled (boneless). Served with salad and mint sauce.

A grilled breast and leg peice of Tandoori Chicken, left on the bone and served with salad and mint sauce.

A popular dish cooked in the homes of South India with garlic, ginger, onions and fresh herbs.

Marinated and grilled strips of tender Chicken or Lamb, cooked in a light masala sauce, sizzled with onions and peppers.

Pre-marinated Lamb cooked with a rich and intense mustard and garlic sauce mixed with a touch of cream. Every bite is bursting with a variety of flavours and spices.

Tender calf lamb roasted in the oven, slow cooked with a blend of fresh and dried spices in an aromatic sauce.

Chicken and King Prawns fused with the balti sauce and the chef’s special Nawabi sauce, to create a dish full of flavour, served on a sizzling dish.

This famous traditional dish is from the Sylhet region of Bangladesh. The distinctive lemon aroma balances well with the rich, fragrant sauce, creating a mouth-watering tasty dish. Choose between Chicken or Lamb.

Marinated and grilled chicken, lamb and sheek kebab pieces, blended with the chef’s special nawabi sauce which is made from fragrant oriental herbs, spices, a touch of green chillies with capsicum.

Cooked in the chef’s special nawabi sauce which is made from fragrant oriental herbs and spices and a touch of green chillies and capsicum.

Barbequed Chicken or Lamb, served on a sizzling dish in a medium spiced thick sauce mixed with peppers, ginger and with a dose of brandy.

Strips of marinated and grilled tandoori chicken mixed with keema (minced lamb) cooked in medium spiced sauce.

A mix of chicken, lambs and king prawns stir-fried in balti pot with tomatoes, peppers and onion. Goes well with naan.

Choose between tender chicken or lamb cooked in a mild sweet mango sauce.

Cooked with almond, Indian herbs and butter sauce which makes it sweet and creamy.

Chicken or Lamb simmered in a honey yoghurt mild sauce mixed with almond and a touch of cream.

Fresh green chillies, green peppers, simmered in a soya sauce. A medium to hot dry dish which is both sweet and sour.

Barbecue Lamb in the tandoori oven cooked with fresh herbs, coriander, and garam masala.

This combines green chillies, the zesty flavour of Masala with the warmer, spicier notes of a Madras - the result being a spicy and utterly satisfying meal.

Made using Naga chillies, one of the worlds hottest chillies. Cooked in a highly flavoured spice which gives a strong aromatic smell. Choice of Chicken or Lamb.

King Prawns cooked in the chef’s special sauce with hints of garlic, yoghurt and spring onions.

Tilapia Fish marinated in a light spicy aromatic sauce topped with garlic, peppers, onions & green chillies.

Salmon fillets with an Indian-twist marinated in a mix of masala spices, fiery chilli, fresh coriander, zesty lemon, and fragrant garam masala.

King prawns marinated in aromatic spices then cooked in yoghurt and coconut milk for a creamy exotic taste.

Tilapia Fish cooked with coriander, spring onions, and then mixed together with curry leaf.

King prawns cooked with fresh herbs, and finely chopped onions to give that delightful taste!

A traditional curry cooked in a medium sauce.

Madras spiced curry to make a very hot dish.

Cooked with very hot spices.

Cooked with very hot spices.

Originating in South-Asia, a dish cooked with spinach leaves and mixed with the meat of your choice.

An aromatic dish of Persian origin cooked in a thick sauce with garlic, ginger, aromatic spices, garnished with fried tomatoes.

Cooked with onions, fresh tomatoes, green peppers and coriander in a thick medium sauce.

A South-Asian curry dish prepared with chunky pieces of onions, cooked in a curry sauce. Onions are added at two stages of cooking.

A Chicken or Lamb curry with Fenugreek leaves (Methi) which is a hearty dish with assorted spices.

A Raj Mahal customer favourite - it’s a popular Indian dish, combining elements of Gujarati and Persian cuisine. Dhansak consists of lentils, spices and garlic. A classic favourite!

A hot sweet and sour dish with a mix of chillies in thick flavours and some sauce.

Similar to the Korma, a thick cream based sauce mixed with cheese.

Jalfrezi is a medium spiced, stir fried dish cooked with fresh tomatoes, green peppers, green chillies, onions, and herbs. It’s a well rounded popular Indian hot dish that has a fresh, zesty and spicy taste to it.

The Koray is cooked using a stir-fry style with large pieces of onions, capsicums, coriander and tomatoes with added herbs and special spices.

Balti originated in Pakistan and involves the fast cooking of meat, with freshly ground spices, fried onions, tomatoes, ginger, coriander, garlic and capsicum over a high flame to give it a medium spicy thick sauce.

This dish is popular in Calcutta, India for its exceptional taste. It is prepared with onions, green peppers, ginger and has thick medium spiced sauce.

A persian dish which is very mild and creamy, cooked slowly at low heat with coconut.

Cooked in a special mixture of tandoori red spices, almond flavouring nuts, sultanas and yoghurt.

A mild dish cooked with ground almonds, puréed tomatoes and cream are involved in making this dish. It originates back to the Mughal era, where it was a favourite of the Emperors.

Assortment of meats including king prawn, chicken, lamb all mixed into one with basmati rice.

A mixture of Chicken, Lamb & Vegetables

Clay oven baked flat bread.

Stuffed with coconut to give a sweet taste.

Stuffed with Keema (Lamb mince meat)

Stuffed with Chicken Tikka pieces and Chillies

Thin flat bread grilled in the Tandoor.

A thin pancake of unleavened bread.

Rice mixed with egg, peas and sultanas

Rice mixed with midly spiced minced lamb.

Sliced mushrooms cooked in a creamy masala sauce.

Potato

Spinach

Lentils

Garlic and Lentils

Lentils with Mix Vegetables

Chickpeas

Aubergine

Okra

Spinach and Potato

Potato and Cauliflower

Spinach and Cheddar Cheese

Cheddar Cheese and Peas

Onion or Cucumber with Yoghurt