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

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

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

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

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.

Triangular shaped pastry filled with lamb.

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

Buttery cauliflower, now infused with a spicy garlic kick. A perfect blend of richness and heat in every bite.

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

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

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

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

Triangular shaped pastry filled with vegetables.

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.

Large King Prawns split down the back and flattened into a butterfly shape, then coated in golden breadcrumbs.

Savor an array of chicken tikka, lamb tikka, tandoori chicken, sheek kebab, king prawn, lamb samosa and onion bhaji complemented by a crisp salad ensemble and mint sauce.

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.

Tender marinated chicken tikka, infused with house-special spices, methi, ginger, and garlic, in a luscious cream, onion, and tomato medley. An Afghan delight in every bite.

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

Tender pre-marinated lamb immersed in an intense mustard and garlic sauce touched with cream. Experience a burst of diverse flavours and spices in every delightful bite.

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

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.

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

Barbequed Chicken or Lamb, served on a sizzling dish in a medium spiced thick sauce mixed with peppers, ginger and fried onions. When brought to the table, the dish is flamed with a dose of brandy.

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

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.

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

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

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

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 flavours of Masala with the warmer, spicier notes of a Madras - the result being a spicy and utterly satisfying meal.

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

A delightful fusion of succulent sardines, perfectly spiced potatoes, and aromatic herbs. A dish that captures the essence of Bangladeshi coastal cuisine.

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.

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

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

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.

Savour the regal blend of aromatic Basmati rice, tender lamb (or change to chicken tikka), infused with rich spices, potato chunks, tomato.

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

Sliced mushrooms cooked in a creamy masala sauce.

Spinach and Cheddar Cheese

Potato

Spinach

Garlic and Lentils

Chickpeas

Aubergine

Okra

Spinach and Potato

Potato and Cauliflower

Onion or Cucumber with Yoghurt

Rice mixed with egg, peas and sultanas

Rice mixed with midly spiced minced lamb.

Clay oven baked flat bread.

Stuffed with coconut to give a sweet taste.

Stuffed with Keema (Lamb mince meat)