Chai Street Indian Restaurant Menu

With tamarind dip

Curried chickpeas topped with crumbled samosa and heaped with spicy, sweet and tangy chutney, onions, tomato, dry spices and coriander leaves

Crunchy bombs with sweet yoghurt, tamarind red onions, crunchy sev and pomegranate

A lip-smacking snack made of rice deep fried and sprinkled with South Indian ‘Gunpowder’ podi, a heady mix of dried chilli black gram, roasted chickpeas, salt and sesame seeds

With a punchy chilli dip

With spiced relish and pomegranate seeds

A Sino-Indian classic recipe with fresh ginger, garlic and chilli

Cauliflower florets in a hot spicy masala marinade served with mango chutney

Lightly spiced salmon and crab cakes mini yet mighty!

In kashmiri chilli sauce

Crispy chicken dumplings in a light dough served with a punchy chilli dip

Spicy, crisp and tender chicken marinated with red chillies, mustard, ginger and curry leaves

With mango dip

Crispy, light and spiced okra fries with chilli dip

A delicious leavened bread made with flour and oil, hand rolled into small balls and then deep fried until they puff into soft and fluffy rolls Traditionally served with chole.

A delicious leavened bread made with flour and oil, hand rolled into small balls and then deep fried until they puff into soft and fluffy rolls Traditionally served with lamb keema.

Chicken: Chilli chicken, peppers, cherry tomatoes mozzarella, coriander, chilli and garlic oils Veg: Chargrilled paneer, tomatoes, mozzarella peppers and rocket

The king of street food! Buttery, fresh naan rolled up with peppers, onions and homemade green chutney, every bite in these kati rolls is packed with lip smacking flavours. Paneer or Chicken

An Anglo-Indian recipe from the 1900s. First served to aristocrats in First Class cabins on the iconic Imperial Indian Mail. Slow cooked lamb with potatoes, whole spices, onions, garlic and tomatoes

One of our favourites, a classic heart-warming chicken curry straight out of Granny’s kitchen

Full of flavour with tender chicken in spicy tomatoes, peppers and onions

Fall apart tender lamb with a heady combination of intense spices in a creamy tomato sauce that packs a serious flavour punch!

Simmered in a typical smooth curry sauce with chilli coconut milk, curry leaves and ‘kokom’ - a delicious small tomato like fruit

A punjabi classic, also known as chana masala. Chickpeas simmered in tea leaves and an indulgent, thick aromatic sauce

An intensely rich aubergine curry cooked in a traditional Kadai pot with green chillies and curry leaves

Smoky and rustic curry with paneer in our creamy buttery Makhani sauce

Fiery curry; deep intense flavours of black stone flower, fennel seed, cinnamon, cloves, bay leaf peppercorn, cumin seeds and fenugreek

Veggie curry, vegetable thoran or spiced potatoes, tarka daal, raita, pickles steamed rice, plain naan and poppadums

Fish curry, crispy calamari, vegetable thoran or spiced potatoes, tarka daal, raita, pickles, steamed rice, plain naan and poppadums

colourful blows of chickpeas, spinach, coconut greens, ribbons of cucumber, pickled onions, pineapple, pomegranate and steamed rice. with Marinated overnight in yoghurt, black salt kashmiri chilli, chaat masala and fenugreek leaves

colourful blows of chickpeas, spinach, coconut greens, ribbons of cucumber, pickled onions, pineapple, pomegranate and steamed rice. with Cauliflower Smeared in cashew nut masala

colourful blows of chickpeas, spinach, coconut greens, ribbons of cucumber, pickled onions, pineapple, pomegranate and steamed rice. with marinated in zesty, tangy pickling spices that gives it a distinct zesty, tangy, and lively flavour

One pot, rustic cooking using whole spices fresh herbs and ingredients - from the fire straight to the table – curry like never before. Cinnamon, cloves, cardamom, pepper and onions with a splash of yoghurt

One pot, rustic cooking using whole spices fresh herbs and ingredients - from the fire straight to the table with Broccoli, cauliflower, carrots, sweet peas and potatoes in a fragrant green mango curry with coconut milk

One pot, rustic cooking using whole spices fresh herbs and ingredients - from the fire straight to the table – curry like never before with Tender lamb, slow-cooked with crimson kashmiri chillies, garlic and cardamom