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Categories
Starters
Red hot chicken dish originating in Chennai, India.
Strips of chicken marinated battered and deep fried until bursting with flavor.
Marinated white fish in a crisp spicy gram flour batter.
The Scottish delicacy, deep fried with spices & gram flour.
Green jalapeno peppers, stuffed with soft cream cheese and herbs coated in a crispy golden breadcrumbs.
Lightly battered chicken breast tossed with onions, peppers and chilli sauce--popular street food in Kolkata.
Selection of vegetable and chicken pakoras, onion bhajis and haggis pakora.
Diced onions deep fried with an infusion of Punjabi spices.
Indian pastry stuffed with an exotic fusion of vegetables or filled with minced lamb tossed together with peas.
Dried mixed vegetable dipped in a batter of gram flour, deep fried until crispy golden brown.
Tandoori Starters
Succulent chicken wings marinated with fresh herbs and spices cooked in a clay oven charcoal tandoor.
Boneless pieces of meat marinated with garlic Over night, skewed and slow cooked in a clay oven charcoal tandoor.
Tender pieces of meat on the bone marinated with tandoori spices.
Skewed minced lamb with chopped onions, garlic, ginger, chilliesand coriander.
Boneless pieces of meat marinated with garlic Over night, skewed and slow cooked in a clay oven charcoal tandoor.
Tender quarter chicken piece marinated in ginger garlic, yoghurt with mixed spices chargrilled.
Garlic marinated king prawns, threaded onto a skewer and slow cooked in a clay oven charcoal tandoor.
Vegetarian & Vegan Dishes
(Vegan) Potatoes and cauliflower cooked with cumin seeds and selection of herbs and spices.
(Vegan) Lady fingers cooked with onions and coriander.
Baby potatoes sauteed in our chef's piquant tomato gravy.
24 Hour simmered black lentils with cream and butter.
(Vegan) Chickpeas cooked in onion tomato gravy, flavoured with Punjabi spices and fenugreek.
(Vegan) Mushrooms and chickpeas simmered in a fusion of aromatic spices.
A combination of spinach puree and cottage cheese with tomatoes, garlic and spices.
Regional Specialities
Rice Not Included.
Home style lamb and potatoes cooked with onions, tomatoes, garlic, ginger, green chillies and fresh coriander.
Chicken breast cooked in the clay oven then tossed in a ric creamy buttery tomato gravy.
Spicy, aromatic and mouth-watering dish prepared with careful mixes of fresh spices and herbs.
Melt in the mouth, fillet of white fish, sautéed in a Medium sauce with a hint of tropical coconut.
Minced lamb cooked in rich masala base with potatoes, peas and coriander.
Succulent king prawns cooked with a blend of exotic Indian spices, finished with coconut cream and tempered with a hint of mustard seeds and curry leaves.
A real taste of countryside style lamb cooked with onions, tomatoes, garlic, ginger, green chillis and fresh corriander.
Spinach puree simmered with lashings of green chill and garlic with a dash of cream.
Cubes of Home-made cottage cheese cooked in a buttery silky gravy.
Tender lamb pieces infused with chopped garlic and fresh spinach. Famous in the village of North India.
Tender lamb and minced lamb (keema) cooked slowly with Indian herbs and spices.
Hot and spicy with a saucy twist of spicy sweet and sour.
Scottish Favourites
Rice Not Included.
Ginger, garlic, peppers, onions & achar deliciously combined to produce a truly mouth watering classic Your choice of Balti garlic / Balti Bhuna / Balti Chilli / Balti saag / Balti Butter.
Base tarka of ginger & garlic cooked with caramelised onions & fresh tomatoes .
Smooth & creamy with a twist of sweet & sour sauce.
Tender tikka pieces cooked with garlic butter and a blend of warm spices giving an excellent dish of medium to hot strength.
Succulent pieces of tikka cooked with fresh cream, mango fruit and light spices including cardamom and cumin, giving a distinctly rich creamy sauce.
Made with mango chutney and lemon sauce.
Tikka pieces cooked with fresh capsicums and pure Punjabi spices.
House Specialities
Rice Not Included.
Cooked with fresh cream, mild spices & freshly peeled tomatoes.
Traditional Indian curry.
This parsi popular dish cooked with lentils, tomatoes and well seasoned spices.
Onions seasoned and freshly cooked with several spices to produce a natural medium spicy dish.
A potent fusion of mix peppers, onions, ginger, garlic, green chillies and finished with a flourish of coconut cream.
Chunks of boneless chicken breast cooked in a tangy gravy with juliennes of bell peppers (ask for green chillis for an extra kick)
Highly recommended traditional Afgani dish cooked in a Kadie, with fresh corriander, garlic, ginger, green chillis and tomatoes.
Hot dish cooked with chillies for a taste to be remembered.
A touch of garlic , cashew nuts ,ginger, yoghurt & cream.
Adorned with peppers, onion & tomatoes.
Popular hot and creamy dish, made with coconut cream, red chilli and fresh green chilli.
Charcoal Tandoori
Served with Rice or Chips, Curry Sauce & Salad.
Marinated chicken fillet, grilled with herb, mushrooms, onions & capsicum.
Chicken marinated in hot & spicy creole style sauce skewered with onion, mushroom & chunks of bell peppers Hot dish.
Lamb chops marinated in tandoori spices, cooked in a tandoor.
Skewered minced lamb with chopped onions, garlic ginger chillies and coriander.
The raw chicken on the bone is marinated in a mixture of hung yoghurt and the spice tandoori masala before being cooked.
Succulent pacific king prawns barbequed to perfection in tandoor oven. Rice included
A mouth watering medley of King Prawn, Seek Kebab, Chicken and Lamb Tikka, and tandoori chicken on the bone. Served with a naan.
Boneless pieces of chicken or lamb marinated with garlic overnight, skewed and slow cooked in tandoor.
Chunks of chicken or lamb marinated in hung yoghurt and host of Indian spices, cooked in clay oven.
Tender cubes of Lamb Tikka marinated in fresh ground spices, grilled with mushrooms, onion & capsicums.
Paratha
Drinks
(1 litre)
(1.5 litre)
(330ml)
(330ml)
(330ml)
(500ml)
(1 litre)
(330ml)
(275ml)
(275ml)
White Wine
(Central Valley, Chile) Fragrant aromas of lemon and gooseberries with a zesty finish.
(Rapel Valley, Chile) Deliciously fresh, the wine has bright fruity aromas with lovely tropical flavours and balance.
(Pavia, Italy) Aromas of green apple, pear and melon, da dry palate with a citrus finish.
Rose Wine
(California, USA) Medium-dry, rather than the usual medium-sweet versions available, shows plenty of watermelon, strawberry and redcurrant fruit.
(Pavia, Italy) Pinky colour with copper highlights and a bouquet of wild flowers and vanilla. Delicate Strawberry fruit.
Red Wine
(Central Valley, Chile) Soft, light and fruity Merlot with aromas and a hint of spice.
(Rapel Valley, Chile) Intense red-purple with rich, red-berry fruit aromas with juicy plums, dark chocolate and mulberries.
(Spain) Mazuelo adds a ripe cherry chunkiness to the smooth raspberries and cream style of Tempranillo.
(Vin de France, France) From the foothills of the Pyrenees, soft, lightly oaked cherries and blueberries with a hint of spice.
Sparkling Wine & Champagne
(Italy) Fine, persistent, soft fizz surrounds a fruit spectrum of apple, pear and a hint of peach.
(Italy) Light, carnation-pink coloured rosé with generous raspberry and strawberry fruit.
(France) A light, fresh, vigorously youthful Champagne with a fine, elegant, slightly lemony nose, lively mousse and long, crisp palate.