Reviewed: 18/07/2006

STARTERS
chargrilled chicken wings
dumplings - lamb or prawn
prawns pakora - deep fried in gram flour batter
shingara - pastry parcels of potato and peas - served with chutney
chicken tenga - chicken and chickpeas cooked together in a tomato sauce
spinach and cheese rolls - served with tomato chutney
tee chicken - lightly spiced and coated with black and white sesame seeds - served with dip
koliya salad - stir fried chicken livers on mixed leaves with a balsamic dressing
cheesy garlic mushrooms - deep fried mushrooms oozing with cheese
tandoori combination plate - lamb, chicken and sheek kebab with salad and dip
lamb shashlik - spring lamb skewered with peppers, onions, tomato and served on baby leaves


MAINS
spatchcock chicken
roast leg of lamb - with asian veggies and jus
murgh pura - lightly spiced chicken breast with salad and dip
shobji pilao - served with tarka dhall
noodle-e-shagor - pasta pescatori asian style with added black sesame seeds
chargrilled lamb chops - Chefs speciality of marinated lamb chops served on baby leaves
bhaza mass - e - pillao - pan fried salmon with chilli and egg fried rice
kazur gosht - lamb cooked gently with dates
grilled makerel - served with spicy new potatoes
koliji um - chicken livers and beans cooked in a medium dry sauce
rogon josh - cubed lamb in a medium sauce topped with tomatoes
dosa - medium spiced vegetable masala wrapped in asian style pancake
tandoori roan - chicken drumsticks - tandoori grilled and served with baby leaves
murgh piazza - chicken cooked with garlick and shallots


DESSERTS
gulam jamun - served with vanilla iced cream
fresh fruit salad
banana fritter - served with vanilla iced cream
We do not use any artificial colourings.