Open 7 days a week, including Bank Holidays
Monday - Saturday: 5.30pm ~ 11.30pm
Sunday: 5.30pm ~ 10.30pm
Telephone: 01283 703763
"Fantastic curry house. Quite modern, which translates into unusual dishes (try the seabass curry) as well as the usual favourites. Try a bottle of Zinfandel if you fancy a change from the Cobra. Service excellent"
|Tandoori Mixed Kebab||£4.25|
|Chicken Shashlik Kebab||£4.25|
|Lamb Shashlik Kebab||£4.25|
|Sobji Platter (for two)||£7.50|
|Shami Kebab (with omelette)||£3.50|
|Tikka Platter (for two)||£8.50|
|Samosa (meat or veg)||£3.25|
|Garlic & White Wine King Prawns|
Giant freshwater prawns pan fried and buried in a garlic and white wine chutney
|King Prawn Brochette|
Giant freshwater prawns on a lemongrass brochette, pan fried with garlic butter
|Spiced Potato with Garlic Mushrooms|
Lightly spiced potato mash, served on a bed of sautéed garlic and mushroom
Potato patties flavoured with mustard and tomato served with tamarind sauce
Balsamic Mediterranean red, char-roasted and filled with a selection of rich stuffings. A choice of chicken, lamb, prawn or vegetable
The style of cooking entails marinating meats then roasting over charcoal in a tandoori oven. All dishes are accompanied by a mixed leaf salad and mint sauce.
|Sizzler Special (with nan)||£10.50|
|Insalata Shahi Murgh|
Strips or chicken, mixed Mediterranean peppers, sautéed onion and sun blushed tomatoes tossed in a sharp blend of spices. Complimented by a continental style mixed leaf salad.
|Shofri Kumra Ghost|
Confit lamb shank accompanied by a roast garlic and pumpkin Bhuna, finished off with a fresh mint and coriander dressing. Served with paratha.
|Lime & Ginger Sea Bass|
Pan-fried fillet of sea bass served on a bed of sautéed spinach and red pepper accompanied by cumin new potatoes. Drizzled with a vine cherry tomato and fish broth. Served with boiled rice.
Saffron king prawns laced with cumin and coriander. Immersed in a heady lemon and red onion sauce.
Marinated lamb cooked to a medium strength with a tocuh of traditional Indian pickle. Served with pillau rice.
Marinated lamb or chicken in a mustard and cinnamon sauce, producing a very rich though slightly fiery sauce. Served with pillau rice.
Melt in your mouth neck of lamb in a rich chana dhal and ginger stew, drizzled with fresh lemon juice. Served with pillau rice.
Bite sized chicken or lamb cooked in soya, sun dried chilli and garlic sauce with green peppers and onion. Served with pillau rice.
Tender breast in a tantilizing mint, yoghurt and garam massala sauce. Tempered with garlic and ginger. Served with pillau rice.
Velveted chicken in an incisive coriander, garlic, ginger and chicken stock sauce, cooked with herbs without any spice. Served with pillau rice.
Marinated meeats or seafood char-grilled in a tandoori oven and immersed in an opulent, creamy almond sauce. Mild to taste.
Combination of saffron, mixed nuts with a velvety cream and yoghurt sauce. A good introduction to Indian food.
Mushroom sauce of a complex nature, an explosion of flavours releasing at first a mellow sweetnees promptly followed by subdued kick of spice finished off by a pleasurable tang
Mixed peppers and onions in a medium strength sauce finished off with crunch green chillies. A firm favourite for one who prefers a more challenging dish.
Char-roasted meats cooked in a fresh garlic sauce, with coriander leaves and crisp fresh chillies.
A classic Sylhety favourite. Succulent pieces of lamb in a medium strength yoghurt and podina sauce producing a sharp mint finish.
Strips of tandoori chicken laced with a silky plum tomato and makhon sauce. A refined and elegant dish.
|Tandoori Murghi Masala|
Tender strips of chicken in a rich tomato and minced lamb ragout.
|Prices (unless specified otherwise):|
Select the style of curry you want, a filling and an accompaniment.
The traditional basic curry, served at desired strengths: Madras, Vindaloo, Tindaloo, Phall
Sweet, creamy, coconut sauce
A flowing medium strength sauce cooked with pineapple
A Parsee dish originating from western India. A combination of lentil sauce with pineapple, producing a sweet, sour and slightly hot sauce
A fairly condensed tomato and onion sauce, with a squeeze of fresh lemon - fairly hot with a sweet and sour finish
Tomato and onion sauce simmered until the meat is tender and the sauce is well reduced
A speciality originating from Kashmir, the mountainous province in India. A rich bhuna style sauce complimented by a garlic, tomato, onion and coriander sambal
Crisp, chunky cut onions and capsicum dressed in a reduced strength onion gravy
Sautéed spinach and garlic blended with a reduced sauce - a must amongst connoisseurs
Very rich in taste, served usually at medium strength. Cooked and served in an iron dish.
|Prices (unless specified otherwise):|
Basmati rice treated with ghee and cooked with a selection of dried spices - cardamom, cinnamon, star anise and saffron. Complemented by a vegetable curry.
|Chicken Tikka Biryani||£8.95|
|Lamb Tikka Biryani||£8.95|
|Tandoori Lobster Biryani||£12.95|
|Malayan Biryani (with pineapple)||£8.95|
|Persian Biryani (with omelette)||£8.95|
|Mili Juli Biryani (mixed meat and seafood)||£9.95|
Vegetable dishes are available as side orders or main courses
|Mix Vegetable Bhaji||£3.25|
Spinach and Potato
Spinach and Indian Cheese
Cauliflower and Potato
|Mushroom Pilau Rice||£2.50|
|Egg Fried Rice||£2.50|
|Peas Pilau Rice||£2.50|
|Keema Pilau Rice||£3.25|
|Garlic & Cheese Nan||£2.25|