Appetisers
- SamosaA crispy triangle of pastry stuffed with spiced meat or vegetable.
- Tikka LazeezCubes of chicken or lamb barbecued and marinated in lemon, yogurt sauce & cooked with onions & peppers.
- Chat MasalaSmall chicken or potato & chickpeas cooked with spice garlic & chat masala. (Add puri bread for £2.20).
- TikkaBoneless pieces of chicken or lamb marinated in a tandoori sauce and then cooked over charcoal in the tandoori oven.
Classic Curry
- MadrasMadras hot curry.
- VindalooHot curry with potato.
- Bhuna
- DopiazaCooked sweet with onions.
- Jalfrezi
- PalakCooked with spinach leaves.
- RoganMedium cooked with garnished tomatoes.
Korma
- Mirchwangan KormaKorma dish is not always mild in Kashmir as we present here. Its red hot colour comes from the use of beetroot & dry red chillies. Available as a lamb, chicken, prawn or vegetable dish.
Special Main Course
- ShatkoraCooked with special Bangladeshi citric called shatkora (seven seeds) which only grows in the region of Sylhet.
- NagaHot chilli, seriously hot curry!
- KashmirCooked in a mild sauce with lychees & pineapple.
- Khatter Chef SpecialChicken or lamb diced in a thick tamarind sauce with chickpeas.
- KoraiMedium spiced curry cooked with onions, tomatoes & peppers.
- PeshwariMarinated with tandoori spices & cooked with tomatoes, peshwari seeds (sesame seeds) & onions.
- AchariCooked with homemade lime pickle & spices.
- ButterTossed in butter & cooked in rich, creamy spices with ground almonds & coconuts (mild).
- RoshneyCooked with garlic, green chilli, tomato, peppers & onions.
- TapeliGarnished with a hint of garlic & ginger, blended into a thick sauce.
- HandiThis delicious dish has quite a dry sauce with madras heat & fried in ghee, dry red chillies & spices.
- MadhuCooked with spices & honey.
