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The Grange Indian Restaurant Menu

23 The Grangeway, London, N21 2HD

  • Starters

    • Pappadums

      Papad.

  • Traditional Dishes

    • Curry

      Medium spicy onion and tomato based sauce

    • Madras

      Fairly hot onion and tomato based gravy sauce.

    • Vindaloo

      Very hot onion and tomato based gravy sauce.

    • Korma

      Very mild dish cooked in rich creamy coconut and almond.

    • Bhuna

      Medium spicy, cooked in a rich thick sauce.

    • Jalfrezi

      Cooked with onions, green peppers, and fresh green chillies.

    • Rogon

      Medium spicy cooked in a generous garlic and tomato sauce.

    • Dupiaza

      Medium spicy cooked in rich onions and green peppers.

    • Ceylon

      Fairly hot dish cooked with coconut based sauce.

    • Dhansak

      Sweet sour and hot dish cooked with lentils.

    • Saag

      Medium spice cooked with spinach.

    • Meethi

      Medium spice cooked with fenugreek.

  • Massala Dishes

    • Tikka Massala

  • Balti Dishes

    • Tikka Balti

    • Tikka Jhalfrezi Balti

    • Chilli Massala Balti

  • Vegetarian

    • Aloo Gobi

      Potato and cauliflower, lightly spiced.

    • Spinach and Potatoes (Saag Aloo)

      Spinach cooked North-Indian style with potato.

    • Spiced Potatoes (Bombay Aloo)

      North west Indian-style lightly spiced potatoes.

    • Lightly-Spiced Cauliflower (Gobi Bhajee)

      Cauliflower stir-fried Pan-Indian style with a touch of spice.

    • Stir-Fried Mushrooms (Mmushroom Bhajee)

      Mushrooms stir-fried Pan-Indian style with light spices and onions.

    • Aubergine Bhajee (Baigan Bhajee)

      Finely sliced aubergine stir-fried with light spices and onions.

    • Chana Massala (Chick Peas)

      Lightly spiced chick peas

    • Garden Vegetables (Shobji Bhajee)

      Mixed vegetables stir-fried with light spices and onions.

    • Lentils (Tarka Dall)

      Lentils tempered with onion and garlic.

    • Gujurat-Style Spiced Lentils (Dall Ki Rasam)

      Lentils cooked with onions, garlic, chillies and coriander.

    • Green Peas and Cheese (Mutar Paneer)

      Paneer cheese cooked Awadh-style with fresh green peas.

    • Spinach and Cheese Curry (Palak Paneer)

    • Spinach and Green Beans (Bichi Dia Saag)

      Spinach cooked chacar-style with fresh green uri beans.

    • Spiced Mushrooms & Sweetcorn (Aadhari Mushroom)

      Mushrooms cooked Kerala-style with ginger, sweetcorn & curry leaf, finished with green chillies.

    • Rawalpindi Fresh Okra Stir-fry (Bhindi Pyaz)

      Diced fresh Okra stir-fried with herbs & spices for a crisp, light taste.

    • Chickpeas with Potato (Aloo Chana)

  • Korai Specials

    • Korai Garlic Chicken or Lamb Tikka

      Rich garlic cooked in medium onion & green peppers in a thick sauce.

    • Korai Chicken or Lamb Bombay

      Fairly hot dishes cooked with spiced egg in an onion & tomato based sauce.

    • Korai Hari Hari Chicken or Lamb

      Medium spiced cooked with spinach, mint sauce, & green herbs

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