Qavali Indo-Persian Restaurant & Cocktail Bar Menu

A selection of naan breads baked to order in a clay oven.

A platter of Qavali's favourites, including Mast-O-Musir, Mirza Ghasemi, Beetroot Hummus, Sikandari Falafel, Shirazi Salad, Marinated Olives, Smoked Garlic and freshly baked Butter Naan. Perfect for sharing.

The city of Samsun is famous for its pide, a thick form of flatbread. Qavali's is topped with onions, tomatoes, peppers, garlic, and cheese; along with chicken.

The city of Samsun is famous for its pide, a thick form of flatbread. Qavali's is topped with onions, tomatoes, peppers, garlic, and cheese; along with lamb.

A Pashtun inspired kebab of minced lamb. It is prepared with red onions, tomatoes, chillies, egg and a generous handful of spices.

Gumin-spiced Kabuli Chickpeas wheat crisps and lentil dumplings. Topped with dates, tamarind chutney, mint and rose-scented yoghurt and pomegranete kadayif.

Delicately spiced chickpea and herb fritters, served with hummus. (*VE. upon request)

Coastal prawns liberally tossed in garlic, mustard and chilli lime. Finished in a rich makhani malai sauce.

A marriage of Indian and Persian flavours.Lamb mince marinated in onion, nutmeg, peppercorn, and rose petals; and further infused with saffron, floral notes and fresh lime.

Lamb minice marinated in chilli, onion, garlic, mint and fresh coriander. The kebab is cooked on a traditional mangal and finished with Qavali's own aromatic masala.

Jujeh traditional as "grilled chick" in Persian. Succulent chicken breast marinated inyoghurt, lime, cream and cheese- and perfected with saffron, cardamom, and burnt butter.

A selection of Qavali's finest grilled meats. Including Baluchi Gharcoal Chicken, Lahori Lamb Chops, Sajji Wings, Indo-Persian Koobideh and Punjabi Chicken Tikka. Served with our signature chutneys and a vibrant house salad.

Qavali's take on a Punjabi favourite. Succulent pieces of marinated chicken tikka, topped with fresh coriander and chaat masala (a hot, sweet and tangy spice mix).

Smokey chargrilled chicken wings with pomegranate molasses and chilli dressing.

Cubes of Indian cottage cheese, marinated in fresh herbs and green chillies as enjoyed by the Multans in North India. Served alongside a sweetcorn and pomegranate salad.

Lamb chops chargrilled to tender, with sweet woody flavours of cinnamon and nutmeg. A taste of lively Lahore.

Tender cubes of lamb marinated in onion, kashmiri chilli, garlic, ginger and a chilli, coriander and mint yoghurt. A warming speciality of Pashtun cuisine.

Delicately layered saffron rice, topped with a thin and crispy pastry lid. The biryani is slow-cooked for a rich and aromatic flavour.

Delicately layered saffron rice, topped with a thin and crispy pastry lid. The biryani is slow-cooked for a rich and aromatic flavour.

Delicately layered saffron rice, topped with a thin and crispy pastry lid. The biryani is slow-cooked for a rich and aromatic flavour.

Tiger prawns in a Mughlai-style curry of onions, tomatoes, and aromatic spices.

Meltingly tender lamb shank braised in a perfectly seasoned spice broth. Finished with pomegranate seeds and crumbled pistachio.

From the Pakistani city of Kasur - famous for the best "methi" (fenugreek) in the world. Succulent lamb cooked with kasoori methi, green chilli, and an onion, tomato and coriander masala gravy. The dish is finished with a swirl of makhani (butter).

Cubes of lamb, slow-cooked to perfection and simmered in a rich sauce of Kashmiri chillies, tomatoes and onions.

Charcoal smoked chicken tikka pieces, gently cooked in a brown onion, tomato and chilli masala sauce. A dish of regality.

Succulent chicken, simmered in a traditional cast iron wok. With tomatoes, and chilli-coriander Karahi gravy.

The classic Delhi style dish of chicken tikka cubes, cooked in a rich and creamy tomato sauce.

Indian cottage cheese simmered in rich karahi spices – along with chillies, onions, tomatoes and peppers. The cheese has a melt-in-your- mouth finish; and is on par with culinary royalty.

Black lentils and red kidney beans prepared in age-old Indian spices. Gently simmered in a slow-cooked creamy sauce.

Diced cucumber, tomatoes, red onion and dried ground mint, finished with a squeeze of lemon and pomegranate seeds

Chickpeas blended with garlic, tahini, olive oil, lemon juice, herbs, and sprinkled with pine nuts.

Fried okra tossed with cherry tomatoes and pickling 'achari' spices.

Smoked aubergine tempered with garlic and cumin; with peas, tomatoes, onions, and spices.

Yellow red lentils tempered with garlic, onions; with peas, tomatoes and chilli.

Sprinkled with masala spices and served with masala mayo.

Glossed in garlic butter and fresh garlic.

With coconut, almond and pistachio.

Naan stuffed with green chillies and cheese.

Indian flatbread cooked in a clay oven.

Crispy, layered whole wheat bread.

Cumin brown onion tempered mushroom rice.

Long-grained rice infused in the subtle flavours of saffron.

Gumin flavoured yoghurt.

Green chillies, chopped onion and fresh lemon wedge.

Homemade sour yoghurt infused with shallots for a sweet and slightly sharp kick

A colourful serving of diced cucumber, ruby-red tomatoes, red onion and dried ground mint. Finished with a squeeze of lemon and pomegranate seeds.

Chickpeas blended with garlic, tahini, olive oil, lemon juice, herbs, and sprinkled with pine nuts

Delicately spiced chickpea and herb fritters, served with hummus. (*VE. upon request)

Gumin-spiced Kabuli chickpeas with wheat crisps and lentil dumplings. Topped with dates, tamarind chutney, mint and rose-scented yoghurt and pomegranate kadayif.

Fried okra tossed with cherry tomatoes and pickling "achari' spices.

Smoked aubergine tempered with garlic and cumin; with peas, tomatoes, onions, and spices

Black lentils and red kidney beans prepared in age-old Indian spices. Gently simmered in a slow-cooked creamy sauce.

Indian cottage cheese simmered in rich karahi spices, along with chillies, onion, tomatoes and peppers. The cheese has a melt-in-your- mouth finish; and is on par with culinary royalty.

Qavali's take on a Punjabi favourite. Succulent pieces of marinated chicken tikka, topped with fresh coriander and chaat masala(a hot, sweet, and tangy spice mix).

Smoky chargrilled chicken wings with pomegranate molasses and a light chilli dressing.

Cubes of Indian cottage cheese, marinated in fresh herbs and green chillies - as enjoyed by the Multans in North India.

Glossed in garlic butter and fresh garlic.

Fluffy, long-grained Basmati rice.

Cumin brown onion tempered mushroom rice.

Long-grained rice infused in the subtle flavours of saffron.

Sprinkled with masala spices and served with masala mayo.

A skilfully-layered filo pastry, filled with crushed pistachio and syrup for extra sweetness.

A decadent slice of chicilate brownie cake, served warm. Coated with a layer of chiclate, crumbled pistachio, rose petals and a scoop of Turkish Delight ice cream.