Coriander Bistro Menu

Baby corn with carrots, mushroom, spring onions in an Indian herbs and spices.

Chicken tender battered and crispy fried in coriander puree.

Diced boiled potatoes, lentil crisps served with tomato, onion and whipped spiced yogurt.

Cubes of tomatoes, cucumber and bell pepper tossed in our lemon chat dressing.

Vegetarian delights. Yellow lentil puree tempered with butter, whole red chilies, cumin and mustard seeds. Served with basmati rice.

Thin crispy lentil crepe. Served with sambar (vegetable lentil soup), coconut chutney and tomato chutney.

Starts with mulligatawny soup, vegetable samosa choice of two vegetarian entrée, raita and a choice of dessert, tea or coffee.

Basmati rice cooked with variety of fresh vegetables, seasoned with herbs and toasted with almonds and raisin. A true Mughlai favorites. Rice cooked with fresh vegetable, nuts and aromatic herbs. Served with raita.

Barbecued chicken cubes coated in minted coconut cashew sauce on of the famous casual delight to relish the tongue.

Boneless, skinless haddock cooked in light curry sauce.

The supreme of kebabs spring chicken marinated in tandoori masala and yogurt for over 24 hours and then baked on skewers in the tandoori oven until tender and juicy. Tastiest way to barbecue a chicken. Served with masala sauce. Tandoori is a traditional charcoal oven made with clay. Food cook in a tandoori is juicy, lighten, hearty and a delicious smoky flavored.

Leavened, handmade buttered bread, baked in clay oven.

Fresh boneless lamb cubes cooked in special curry sauce.

Steamed dumplings. Served with a non-vegetarian dish with mouth watering roasted tomato chutney.

Chicken white meat cooked with fresh saag (mustard or spinach) in typical Nepalese style.

Fresh julienne of spinach pan roasted tempered with cumin seeds and light spices.

Homemade fresh cottage cheese, sweetened milk served cold garnished with pistachio.