Barajee - Best Indian Restaurant Birmingham

Tender chicken marinated in delicate spices and barbecued in a clay oven.

Tender pieces of chicken marinated with garlic and other spices, grilled with capsicum, tomatoes and onions, garnished with chat masala.

Delicately flavoured chicken pieces marinated in yoghurt and mixed spices, roasted in a clay oven and garnished with chopped coriander.

Pieces of chicken marinated with garlic, fresh herbs, soft cheese, cream and ground cumin then barbecued in a clay oven.

Succulent chunks of Coley fish immersed in an ajwain and ground masala. Delicately spiced and deep fried to a golden brown.

Barbequed salmon steak marinated with light herbs, aromatic spices with green salad.

Whole king prawns marinated in mace, cardamom, lemon juice, ginger and garlic then cooked in a clay oven with capsicum, tomatoes and onion.

Slightly spiced prawns, onions, tomatoes and herbs served on a pancake.

Whole king prawns, marinated with tandoori spices, barbecued and garnished with pineapple corn, creating an extraordinary play of aroma.

Pieces of lamb, marinated in yoghurt and mixed spices, roasted in a clay oven and garnished with chopped coriander.

Selection of chicken, lamb tikka and sheek kebab in tandoori spices roasted in the clay oven.

The traditional skewer of finely minced lamb, barbecued in the tandoor and delicately flavoured with fresh coriander, mint, spring onion and garam masala.

Pieces of lamb on skewer, marinated in spices, roasted in tandoori with onions, capsicum and tomatoes, cooked until succulent.

Whole green pepper, roasted in tandoor and filled with minced lamb and chestnuts.

A favourite of all Indian connoisseurs! Deep fried savoury pastries with an array of delicious fillings of spicy minced lamb.

A firm favourite, deep fried savoury pastries enhanced by an array of wonderful filling of spiced vegetables.

Baked aubergine with curd cheese, sesame seeds and tomato, served with Chef's special chutneys.

Crisp slices of onion, moulded into a sphere mesh, coated in a gram flour batter then deep fried until golden brown.

A medium dish of marinated chicken cooked with garlic, onions, tomatoes, green peppers and mixed herbs and spices, served in a cast iron wok.

Marinated and roasted chicken in a spicy sauce of onion, capsicum, fresh ginger, green chillies and coriander leaves, served with spring onions and a dash of black cumin dressing with green chillies and coriander.

Marinated chicken cooked with fresh garlic, onions, capsicum, green herbs and tandoori spices and yoghurt dressing with green chillies, coriander and cream. Slightly hot.

Chicken slices, marinated with tandoori spices and cooked with garam masala, cumin, mango chutney and green herbs, yoghurt and chillies. Slightly hot.

Marinated chicken cooked with onions, shatkora fruit, pickles and other aromatic herbs with a sweet and savoury blended special sauce.

Marinated off the bone tandoori chicken cooked with coconut, fruit cocktail, pineapple and Chef's own special spices.

Roasted chicken, marinated and cooked in a clay oven with spiced ginger and delicate herbs and spices to create a medium to mild taste.

An exciting twist to the ever popular chicken tikka. We present our own exclusive recipe of succulent chicken in a smooth and creamy masala sauce garnished with ground cashew nuts.

Chicken braised in yoghurt gravy, enriched with cashew nuts and redolent of cardmom, mace and rose water. Very mild.

Tender pieces of lamb tikka cooked with fresh garlic, tomatoes, spring onions, green peppers, herbs and spices. Served in a cast iron wok.

Marinated and roasted lamb tikka in a spicy sauce of onion, capsicum, fresh ginger, green chillies and coriander leaves. Served with spring onion and a dash of black cumin dressing with green chilli and coriander.

Pieces of lamb mixed with kasuri methi spices and herbs, cooked with onions, tomatoes, jeera, garlic and coriander.

Pieces of lamb tikka cooked with onions, satkora fruit, pickles and other herbs with a sweet and savoury blended special sauce.

Marinated and roasted slices of tender lamb tikka cooked with garam masala, tandoori spices, yoghurt and jeera in a thick sauce.

Diced, deboned meat from the leg of a spring lamb braised golden brown with ring onions, ginger, garlic, unground garam masala prepared in a thick sauce.

Pieces of spring lamb tikka cooked with ground coconut, onion, capsicum, chillies cumin and ground coriander and other herbs and spices. Slightly hot.

Succulent pieces of lamb simmered in a mild, rich and creamy sauce with ground cashew nuts, garnished with pistachio nuts.

Lamb shank cooked with hints of thyme, black peppercorns, spices and cooked with chopped onions and bay leaves. Served with flaky, coconut fried rice.

A slightly hot dish cooked with succulent pieces of duck breast, a touch of coconut, onions, tomato, capsicum, garlic ginger and fresh green chilli in a special thick sauce. Served with special pilau rice.

A delightful North Indian speciality with tender duck pieces cooked in a creamy and mild sauce consisting of onion, yoghurt and garam massala sauce. Decorated with a net omelette and topped with fried onion. Served with sylheti rice.

Marinated king prawns, cooked with onion, peppers, minced meat, spices herbs, dressed with green chillies and coriander. Slightly hot.

Marinated king prawn, chicken and lamb cooked with onion, peppers, tomatoes, ginger a special tandoori masala sauce. Fairly hot.

Traditional mix dish with tandoori king prawn, chicken lamb tikka, with onion, peppers, ginger mixed spicy sauces. Served in cast iron wok.

Fried king prawn cooked with garlic, ginger, onion, peppers and tomatoes.

Exquisite Bengali country fare of marinated whole tandoori king prawn, braised in a spicy masala sauce of garlic, ginger, onion, tomatoes, with a tempering of crushed coriander seeds and crispy red chillies.

Whole king prawns in shell with green peppers, fried onions and aromatic spices, complemented by the Chef's own delicious sauce, served on a platter. A dish not to be missed.

Whole marinated king prawns cooked in a rich, smooth and creamy masala sauce and garnished with crushed cashew nuts.

Infused halibut with cayenne pepper, dill seeds, smothered with parsley and an olive oil dressing, served with a selection of vegetables.

Healthy portions of monkfish cooked in olive oil, with garlic and bay leaves, simmered in a slightly spiced tomato brut, served with a mound of pilau rice.

Fillet of halibut cooked with olive oil, garlic and fresh herbs, simmered in a fenugreek tomato sauce with a dash of cream. Served with a mound of steamed rice.

Peas and Indian cheese. Mild and creamy.

Mixed seasonal vegetables. Medium spiced.

Potatoes and aubergines. Medium spiced with sesame seeds.

Medium spiced with satkora pickle.

Spinach and Indian cheese. Medium spiced with chat masala.

Fairly hot and sour taste.

Tomatoes onion. Medium.

Cooked with diced onions and capsicums.

Medium spiced with fresh spinach.

Sweet sour, hot with pineapple and lentils.

Sweet sour, hot with a tomato puree base.

Infamous dish of medium spices served in a balti.

Garlic, ginger and peppers, medium spiced.

A portion of every item will be served - Savouries papadoms, chutney, pickles and sauces. Appetisers beguni bahar, shabzi singara. Main Course matar panir makni, vegetable amri char. Side dishes aloo palak, dall masalla. Accompaniments aromatic basmati rice, nan bread. Dessert ice cream coffee.

A portion of every item will be served - Savouries papadoms, chutney, pickles and sauces. Appetisers gost singara, chicken tikka. Main course chicken korahi, lamb roshoni. Side dishes mushroom bhaji. Accompaniments aromatic basmati rice, nan bread followed by coffee.

A portion of every item will be served - Savouries papadoms, chutney, pickles and sauces. Appetisers lamb chatki, murgh makmal. Main course chicken tikka masala, lamb jalali or chicken chilli bahar (2 items only). Side dishes bombay aloo accompaniments aromatic basmati rice, nan bread followed by coffee.

A portion of every item will be served - Savouries papadoms, chutney, pickles and sauces. Appetisers murgh tikka, sheek kebab jafrani, beguni bahar. Main course murgh-e-acharee, king prawn korahi, lamb shahi korma or lamb rogan (3 items only). Side dishes sag paneer. Accompaniments aromatic basmati rice, nan bread. Dessert kulfi coffee.

Orange Passionfruit, Bottle.

Apple Mango, Bottle.

Still the best selling non vintage Champagne in the UK, this classic blend boasts notes of green apple and citrus fruits.

Made in class Champagne style, it displays a wonderful biscuity nose which is endowed with hints of white fruit. The rich full bodied palate is perfectly balanced by fresh acidity and a soft, delicate mousse.

An elegant prossecco of great quality with a fine and persistent mousse.

Beautiful rose sparkling wine with nice delicate flavours of fruit and a great mouthful.

Straw coloured, delightful intense bouquet, dry yet soft, full bodied and well balanced.

Characterful red with a distinctive structure, refined and rich bouquet and palate as a result of its ageing in oak barrels.

Clear pale yellow colour; inviting aromas of apple, citrus and white nut with floral, vanilla and mineral notes.

Brilliant lemon green in colour, fresh citrus and lime aromas as well as nuances of exotic kiwi flavours.

Vibrant and invigorating with notes of elderflower, pear and green herbs; tropical Sauvignon that breaks from the mould from the multi award winning Soul Tree wine. The perfect accompaniment to your Indian meal.

A nice pinot grigio that is soft and fruity with delicate flavour.

Crisp, dry and a great example of this wine from this rather well known wine producing country.

Clean fruit with balanced acidity and a dry, crisp finish. Typical fresh, mineral notes on the nose and palate.

Fresh nose of raspberry and strawberry, juicy yet elegant and refreshing. Sparkling aromas of strawberry, watermelon and a touch of mint.

This nice red wine displays a bright red colour with black cherry notes and good mouthfeel.

A rich palate which is well rounded with soft tannins providing a lingering fruit driven finish.

Elegant and attractive with blackcurrant flavours and a light hint of mint, supple tannins and juicy through the finish. The perfect accompaniment to your Indian meal.

Fragrant with notes of black fruits and delicate hints of espresso, chocolate and peppery notes with gentle tannins. A big warm tropical Shiraz that goes down like a dream. The perfect accompaniment to your Indian meal.

Clear, ruby-red colour, with a deeply fruited bouquet of cherries and fresh red fruit entwined with spicy, peppery notes.

Ripe berry fruit nose with some herbal tones. Sweet, fruit notes and juicy tannins.

Lots of red berry, plum violet and mineral flavours, hints of banana.

Tender chicken marinated in delicate spices and barbecued in a clay oven.

Tender pieces of chicken marinated with garlic and other spices, grilled with capsicum, tomatoes and onions, garnished with chat masala.

Delicately flavoured chicken pieces marinated in yoghurt and mixed spices, roasted in a clay oven and garnished with chopped coriander.

Pieces of chicken marinated with garlic, fresh herbs, soft cheese, cream and ground cumin then barbecued in a clay oven.

Succulent chunks of Coley fish immersed in an ajwain and ground masala. Delicately spiced and deep fried to a golden brown.

Barbequed salmon steak marinated with light herbs, aromatic spices with green salad.

Whole king prawns marinated in mace, cardamom, lemon juice, ginger and garlic then cooked in a clay oven with capsicum, tomatoes and onion.

Slightly spiced prawns, onions, tomatoes and herbs served on a pancake.

Whole king prawns, marinated with tandoori spices, barbecued and garnished with pineapple corn, creating an extraordinary play of aroma.

Pieces of lamb, marinated in yoghurt and mixed spices, roasted in a clay oven and garnished with chopped coriander.

Selection of chicken, lamb tikka and sheek kebab in tandoori spices & roasted in the clay oven.

The traditional skewer of finely minced lamb, barbecued in the tandoor and delicately flavoured with fresh coriander, mint, spring onion and garam masala.

Pieces of lamb on skewer, marinated in spices, roasted in tandoori with onions, capsicum and tomatoes, cooked until succulent.

Whole green pepper, roasted in tandoor and filled with minced lamb and chestnuts.

A favourite of all Indian connoisseurs! Deep fried savoury pastries with an array of delicious fillings of spicy minced lamb.

A firm favourite, deep fried savoury pastries enhanced by an array of wonderful filling of spiced vegetables.

Baked aubergine with curd cheese, sesame seeds and tomato, served with Chef's special chutneys.

Crisp slices of onion, moulded into a sphere mesh, coated in a gram flour batter then deep fried until golden brown.

A medium dish of marinated chicken cooked with garlic, onions, tomatoes, green peppers and mixed herbs and spices, served in a cast iron wok.

Marinated and roasted chicken in a spicy sauce of onion, capsicum, fresh ginger, green chillies and coriander leaves, served with spring onions and a dash of black cumin dressing with green chillies and coriander.

Marinated chicken cooked with fresh garlic, onions, capsicum, green herbs and tandoori spices and yoghurt dressing with green chillies, coriander and cream. Slightly hot.

Chicken slices, marinated with tandoori spices and cooked with garam masala, cumin, mango chutney and green herbs, yoghurt and chillies. Slightly hot.

Marinated chicken cooked with onions, shatkora fruit, pickles and other aromatic herbs with a sweet and savoury blended special sauce.

Marinated off the bone tandoori chicken cooked with coconut, fruit cocktail, pineapple and Chef's own special spices.

Roasted chicken, marinated and cooked in a clay oven with spiced ginger and delicate herbs and spices to create a medium to mild taste.

An exciting twist to the ever popular chicken tikka. We present our own exclusive recipe of succulent chicken in a smooth and creamy masala sauce garnished with ground cashew nuts.

Chicken braised in yoghurt gravy, enriched with cashew nuts and redolent of cardmom, mace and rose water. Very mild.

Tender pieces of lamb tikka cooked with fresh garlic, tomatoes, spring onions, green peppers, herbs and spices. Served in a cast iron wok.

Marinated and roasted lamb tikka in a spicy sauce of onion, capsicum, fresh ginger, green chillies and coriander leaves. Served with spring onion and a dash of black cumin dressing with green chilli and coriander.

Pieces of lamb mixed with kasuri methi spices and herbs, cooked with onions, tomatoes, jeera, garlic and coriander.

Pieces of lamb tikka cooked with onions, satkora fruit, pickles and other herbs with a sweet and savoury blended special sauce.

Marinated and roasted slices of tender lamb tikka cooked with garam masala, tandoori spices, yoghurt and jeera in a thick sauce.

Diced, deboned meat from the leg of a spring lamb braised golden brown with ring onions, ginger, garlic, unground garam masala prepared in a thick sauce.

Pieces of spring lamb tikka cooked with ground coconut, onion, capsicum, chillies cumin and ground coriander and other herbs and spices. Slightly hot.

Succulent pieces of lamb simmered in a mild, rich and creamy sauce with ground cashew nuts, garnished with pistachio nuts.

Lamb shank cooked with hints of thyme, black peppercorns, spices and cooked with chopped onions and bay leaves. Served with flaky, coconut fried rice.

A slightly hot dish cooked with succulent pieces of duck breast, a touch of coconut, onions, tomato, capsicum, garlic ginger and fresh green chilli in a special thick sauce. Served with special pilau rice.

A delightful North Indian speciality with tender duck pieces cooked in a creamy and mild sauce consisting of onion, yoghurt and garam massala sauce. Decorated with a net omelette and topped with fried onion. Served with sylheti rice.

Marinated king prawns, cooked with onion, peppers, minced meat, spices & herbs, dressed with green chillies and coriander. Slightly hot.

Marinated king prawn, chicken and lamb cooked with onion, peppers, tomatoes, ginger & a special tandoori masala sauce. Fairly hot.

Traditional mix dish with tandoori king prawn, chicken & lamb tikka, with onion, peppers, ginger & mixed spicy sauces. Served in cast iron wok.

Fried king prawn cooked with garlic, ginger, onion, peppers and tomatoes.

Exquisite Bengali country fare of marinated whole tandoori king prawn, braised in a spicy masala sauce of garlic, ginger, onion, tomatoes, with a tempering of crushed coriander seeds and crispy red chillies.

Whole king prawns in shell with green peppers, fried onions and aromatic spices, complemented by the Chef's own delicious sauce, served on a platter. A dish not to be missed.

Whole marinated king prawns cooked in a rich, smooth and creamy masala sauce and garnished with crushed cashew nuts.

Infused halibut with cayenne pepper, dill seeds, smothered with parsley and an olive oil dressing, served with a selection of vegetables.

Healthy portions of monkfish cooked in olive oil, with garlic and bay leaves, simmered in a slightly spiced tomato brut, served with a mound of pilau rice.

Fillet of halibut cooked with olive oil, garlic and fresh herbs, simmered in a fenugreek & tomato sauce with a dash of cream. Served with a mound of steamed rice.

Peas and Indian cheese. Mild and creamy.

Mixed seasonal vegetables. Medium spiced.

Potatoes and aubergines. Medium spiced with sesame seeds.

Medium spiced with satkora pickle.

Spinach and Indian cheese. Medium spiced with chat masala.

Fairly hot and sour taste.

Tomatoes & onion. Medium.

Cooked with diced onions and capsicums.

Medium spiced with fresh spinach.

Sweet & sour, hot with pineapple and lentils.

Sweet & sour, hot with a tomato puree base.

Infamous dish of medium spices served in a balti.

Garlic, ginger and peppers, medium spiced.

A portion of every item will be served - Savouries papadoms, chutney, pickles and sauces. Appetisers beguni bahar, shabzi singara. Main Course matar panir makni, vegetable amri char. Side dishes aloo palak, dall masalla. Accompaniments aromatic basmati rice, nan bread. Dessert ice cream & coffee.

A portion of every item will be served - Savouries papadoms, chutney, pickles and sauces. Appetisers gost singara, chicken tikka. Main course chicken korahi, lamb roshoni. Side dishes mushroom bhaji. Accompaniments aromatic basmati rice, nan bread followed by coffee.

A portion of every item will be served - Savouries papadoms, chutney, pickles and sauces. Appetisers lamb chatki, murgh makmal. Main course chicken tikka masala, lamb jalali or chicken chilli bahar (2 items only). Side dishes bombay aloo accompaniments aromatic basmati rice, nan bread followed by coffee.

A portion of every item will be served - Savouries papadoms, chutney, pickles and sauces. Appetisers murgh tikka, sheek kebab jafrani, beguni bahar. Main course murgh-e-acharee, king prawn korahi, lamb shahi korma or lamb rogan (3 items only). Side dishes sag paneer. Accompaniments aromatic basmati rice, nan bread. Dessert kulfi & coffee.

Orange & Passionfruit, Bottle.

Apple & Mango, Bottle.

Still the best selling non vintage Champagne in the UK, this classic blend boasts notes of green apple and citrus fruits.

Made in class Champagne style, it displays a wonderful biscuity nose which is endowed with hints of white fruit. The rich full bodied palate is perfectly balanced by fresh acidity and a soft, delicate mousse.

An elegant prossecco of great quality with a fine and persistent mousse.

Beautiful rose sparkling wine with nice delicate flavours of fruit and a great mouthful.

Straw coloured, delightful intense bouquet, dry yet soft, full bodied and well balanced.

Characterful red with a distinctive structure, refined and rich bouquet and palate as a result of its ageing in oak barrels.

Clear pale yellow colour; inviting aromas of apple, citrus and white nut with floral, vanilla and mineral notes.

Brilliant lemon green in colour, fresh citrus and lime aromas as well as nuances of exotic kiwi flavours.

Vibrant and invigorating with notes of elderflower, pear and green herbs; tropical Sauvignon that breaks from the mould from the multi award winning Soul Tree wine. The perfect accompaniment to your Indian meal.

A nice pinot grigio that is soft and fruity with delicate flavour.

Crisp, dry and a great example of this wine from this rather well known wine producing country.

Clean fruit with balanced acidity and a dry, crisp finish. Typical fresh, mineral notes on the nose and palate.

Fresh nose of raspberry and strawberry, juicy yet elegant and refreshing. Sparkling aromas of strawberry, watermelon and a touch of mint.

This nice red wine displays a bright red colour with black cherry notes and good mouthfeel.

A rich palate which is well rounded with soft tannins providing a lingering fruit driven finish.

Elegant and attractive with blackcurrant flavours and a light hint of mint, supple tannins and juicy through the finish. The perfect accompaniment to your Indian meal.

Fragrant with notes of black fruits and delicate hints of espresso, chocolate and peppery notes with gentle tannins. A big warm tropical Shiraz that goes down like a dream. The perfect accompaniment to your Indian meal.

Clear, ruby-red colour, with a deeply fruited bouquet of cherries and fresh red fruit entwined with spicy, peppery notes.

Ripe berry fruit nose with some herbal tones. Sweet, fruit notes and juicy tannins.

Lots of red berry, plum violet and mineral flavours, hints of banana.