Light of India Restaurant Menu

Sliced onions dipped in Indian batter and deep fried.

Mildly marinated diced chicken roasted on skewers in the tandoor.

Deep fried vegetable fritters.

Small prawns cooked with herbs and spices, served on a whole wheat flour deep fried bread.

A spring chicken marinated in yogurt and delicate herbs and spices, cooked in the tandoori clay oven over flaming charcoal. Served with naan bread, green salad, peas polao rice and mint sauce. Marinated in a yogurt mixture for 24 hours.

Diced boneless meat or shrimp marinated and mildly seasoned with delicate herbs and cooked in clay oven over flaming charcoal. Served with peas polao rice, green salad and mint sauce. Marinated in a yogurt mixture for 24 hours.

Tikka meat or shrimp cooked in tandoori sauce and cream with sultanas and almonds. Marinated in a special yogurt mixture for twenty four hours.

Meat cooked in special tandoori sauce with coconuts, dried fruits, cheese and garnished with almonds.

A curry in the Kashmiri style with almonds, sultanas and dry fruits.

Basmati rice and a choice of meat or shrimp, fried in clarified butter with coconut, sultanas, almonds and garnished with tomatoes, fried onions and cucumbers. Served with vegetable curry sauce.

A special flavoured dish prepared with tomatoes, onions and spices, served in a rich thick sauce.

A curry briskly fried with black pepper, coriander and other spices, garnished with extra fried onions and served in a rich thick sauce.

Tender chunks of meat or shrimp and leaf spinach cooked together with many spices in a rich thick sauce.

A curry made with special flavoured herbs and fenugreek leaves in a rich thick sauce.

A curry with spiced oil and garlic with a sweet, sour and hot flavour originating from lentils, milk and a touch of sugar.

A rather hot curry prepared with onions, garlic, hot chilies, fresh lemon juice and other spices.

A Persian style hot and sour shrimp curry cooked with chefs special blended spices.

A very hot curry prepared with potatoes, tomato puree, lemon juice, extra chilies and other spices.

An extremely hot, highly flavoured curry cooked with special green chilies, lemon juice, ginger, black pepper and other spices.

An extra hot curry dish, cooked with coconuts, ginger, many different herbs and green chilies.

Mixed vegetables fried together with spices and served in their own rich gravy.

A dry curry of potatoes and peas with onions and other spices.

A dry curry of bhindi.

A dry curry of egg plant with tomatoes, onions and other spices.

A dry curry of potatoes and spinach.

Spinach with chef's special cheese.

Garden peas with cheese.

Potatoes with cauliflower.

Mushrooms cooked in butter with chefs special blended spices and herbs.

Puree of lentils cooked with some spices and garnished with fried onions and garlic.

A mildly hot dish containing chickpeas in an onion gravy sauce with a special mix of calcutta spices.

A mildly spiced vegetable cooked in yogurt and cream with sultanas and almonds.

Mild tandoori spiced vegetables cooked with cream, sultanas and coconut, garnished with almonds.

Very cooling and an antidote to most spices.

Yogurt with grated cucumbers and sweet spices.

Your choice of pickles.

This bread is coated in garlic and baked in a clay oven.

Cheese filled bread with chopped onions and spices, baked in the clay oven.

Plain white basmati rice.

A mix of fluffy basmati rice and fresh peas.

Basmati rice cooked with almonds, pistachio nuts, coconut and dried fruits.

A can of Perrier water.