Itihaas Restaurant

served with Minted Yoghurt, Mango Chutney Pickled Onions

Crispy okra fried in hot and sour coating (great with pre- dinner drinks)

Tandoori spiced chicken cooked in a charcoal clay oven.

Soya cubes marinated in a Tandoori spice flavours with roasted onions, tomatoes and peppers.

A Kenyan twist on a north Indian favourite. African spiced chicken keema in a light triangle pastry.

Tempura Cod fish in a golden spiced batter

Spiced spring lamb finely minced and cooked on red-hot steel rods over smoked charcoal.

Luxury Tandoori King Prawns tossed on high flame in a traditional caste iron wok, infused with our unique blend of firecracker spices. A pungent seafood dish, which was once the reserve of Indian Royalty.

Home made Indian cheese, marinated with Itihaas’s own ‘garam masala’ (blend of spices) using yoghurt, ginger, chillies and freshly chopped coriander.

Spring lamb chops charred in its natural flavours, and delicately spiced and drizzled with a mint yoghurt.

Succulent lamb ribs grilled to perfection over an open charcoal flame, generously coated in a bold Nepalese sauce and garnished with freshly chopped spring onions. Experience an explosion of tangy and fiery chilli flavours.

Tender baby chicken, tossed in fresh crushed ginger and garlic. Pan fried with fresh green chillies, dressed with coriander and tomato juliennes.

Homemade Indian cheese, stir-fried with spring onion, mixed peppers, chilli and garlic tossed together in a dark soy sauce. Indo-Chinese fusion.

Tempura battered white bottom mushrooms, stir-fried with spring onion, mixed peppers, chilli and garlic tossed together in a dark soy sauce. Indo-Chinese fusion.

Seared soya chunks marinated in dark soya and chilli coriander sauce, cooked in a traditional Chinese Wok over an intense flame and garnished with chopped spring

Crispy delicacies of so far pastry topped with chickpeas and potatoes, accompanied by sweet yoghurt and tamarind chutney.

Crispy wheat shells, edgier mince spiced potato and chickpeas, tamarind water, chaat Masala.

Deconstructed spiced potato patty served with braised gar am masala spiced chickpeas, cool minted yoghurt topped with tamarind chutney, and finally sprinkled with gram vermicelli or sev.

Haryali Paneer Tikka, Kasta Samosa, Dhai Puri, Tandoori Soya Tikka, Aloo Tikki Channa and Chilli Garlic Mushrooms

Tandoori Lamb Chops, Spiced Cod Tempura, Chicken Tikka, Haryali paneer tikka, Kenyan spiced ribs and Minted Lamb Sheek Kebab.

Tender spring lamb cooked in a red hot onion tomato gravy,spiced with aromatic garam masala garnished with freshly chopped coriander.

Fresh spinach and finely chopped broccoli cooked with mustard seeds and curry spiced tender Lamb.

Juicy lamb chops barbecued in a clay oven drizzled in tantalising chutney made from paprika,lemon and its own natural juices.

Hand cut baby lamb mince stewed with lamb bone marrow to produce a thick and flavoursome gravy.This is a very traditional recipe enjoyed by Moghuls and Maharaja's.

Tender pieces of chicken taken straight from the clay oven and blended into a smoke tomato sauce with generous helpings of cream and yoghurt, and a hint of dried fenugreek.

Finely chopped fresh fenugreek and green chillies cooked with tender chicken in a flavoursome gravy.

A Northern Indian household favourite, diced chicken pieces curried in a thin but smooth gravy,cooked on the spicy side with onions, paprika and coriander.

Fresh water prawns cooked in coconut red gravy. (Contains nuts)

Crispy cod dipped in a spiced tempura batter, bathed in a rich, thick gravy infused with black pepper, coriander and mustard seeds. A delightful fusion of flavours in every bite.

The king of shellfish. Fresh water prawns simmered with five traditional whole spices in a thick smoked butter and tomato gravy. A dish that was traditionally enjoyed at royal celebrations. Cooked shell on.

A melody of freshly chopped seasonal vegetables cooked in a dry curry paste on an iron hot plate.

Chunks of Indian cottage cheese drowned in a rich tangy sauce. Laced with cardamom, fresh cream and yoghurt with a subtle hint of chilli recognised as true maharaja cuisine (House favourite). (Contains nuts)

Cooked in a thick and fiery coconut and mustard paste curry.

Soy Tikka marinated in Indian spices, pan fried and served in a deep thick masala gravy.

Baby potatoes cooked with cauliflower florets in a light fenugreek marination. A simple dish that feeds the soul.

Tempered lentils garnished with fresh garlic and brown onions, cooked in a thick soup, a light alternative as a main course.

Cubed paneer cooked in a creamed spinach puree in an onions tomato lipat masala infused with ginger garlic.

Mixed lentils in a creamy rich gravy with ginger garlic and creamed tomatoes. Slightly spiced to tantalise.

Roasted chickpeas slow cooked in thick Masala gravy with cumin, ground turmeric and fresh coriander, garnished with pomegranate.

Crispy leavened bread cooked in the base of the tandoor.

Extra mature cheddar cheese naan bread

Potato, garlic and onion stuffed bread prepared in the clay oven.

Wholemeal leavened bread prepared in the clay oven, multi layered and folded, brushed with ghee between each layer

Leavened bread, filled with desiccated coconut, sultanas and almonds, taking its origins from the city of Peshawar in Pakistan

A selection of assorted breads for those who are indecisive, served in a tokri (basket).

Plain steamed basmati rice.

A thick salted yoghurt made with chopped tomato, onion and pomegranate.

Chopped green salad with paprika, red chilli powder, pink salt, cracked black pepper olive oil, balsamic glaze and lemon juice.

Dusted with a gunpowder masala.

A medley a homemade tradition kulfi ice cream Mango, Almond and Pistachio flavour. Contains nuts.

Two sweet dumplings fried in hot sugar syrup. Garnished with chopped pistachios and cashew nuts.In a thick rabarisauce.

Served with exotic mixed berry compote and garnished with chopped toasted pistachio.

Creamed sponge pudding in a rich milk and pistachio base. Contains nuts, gluten and dairy.

Fresh Brambly apple ring fritters doused in a light golden syrup batter served with a luxurious vegan coconut ice cream garnished with coconut shavingschopped pistachio.

served with Minted Yoghurt, Mango Chutney & Pickled Onions

Crispy okra fried in hot and sour coating (great with pre- dinner drinks)

Tandoori spiced chicken cooked in a charcoal clay oven.

Soya cubes marinated in a Tandoori spice flavours with roasted onions, tomatoes and peppers.

A Kenyan twist on a north Indian favourite. African spiced chicken keema in a light triangle pastry.

Tempura Cod fish in a golden spiced batter

Spiced spring lamb finely minced and cooked on red-hot steel rods over smoked charcoal.

Luxury Tandoori King Prawns tossed on high flame in a traditional caste iron wok, infused with our unique blend of firecracker spices. A pungent seafood dish, which was once the reserve of Indian Royalty.

Home made Indian cheese, marinated with Itihaas’s own ‘garam masala’ (blend of spices) using yoghurt, ginger, chillies and freshly chopped coriander.

Spring lamb chops charred in its natural flavours, and delicately spiced and drizzled with a mint yoghurt.

Succulent lamb ribs grilled to perfection over an open charcoal flame, generously coated in a bold Nepalese sauce and garnished with freshly chopped spring onions. Experience an explosion of tangy and fiery chilli flavours.

Tender baby chicken, tossed in fresh crushed ginger and garlic. Pan fried with fresh green chillies, dressed with coriander and tomato juliennes.

Homemade Indian cheese, stir-fried with spring onion, mixed peppers, chilli and garlic tossed together in a dark soy sauce. Indo-Chinese fusion.

Tempura battered white bottom mushrooms, stir-fried with spring onion, mixed peppers, chilli and garlic tossed together in a dark soy sauce. Indo-Chinese fusion.

Seared soya chunks marinated in dark soya and chilli coriander sauce, cooked in a traditional Chinese Wok over an intense flame and garnished with chopped spring

Crispy delicacies of so far pastry topped with chickpeas and potatoes, accompanied by sweet yoghurt and tamarind chutney.

Crispy wheat shells, edgier mince spiced potato and chickpeas, tamarind water, chaat Masala.

Deconstructed spiced potato patty served with braised gar am masala spiced chickpeas, cool minted yoghurt topped with tamarind chutney, and finally sprinkled with gram vermicelli or sev.

Haryali Paneer Tikka, Kasta Samosa, Dhai Puri, Tandoori Soya Tikka, Aloo Tikki Channa and Chilli Garlic Mushrooms

Tandoori Lamb Chops, Spiced Cod Tempura, Chicken Tikka, Haryali paneer tikka, Kenyan spiced ribs and Minted Lamb Sheek Kebab.

Tender spring lamb cooked in a red hot onion & tomato gravy,spiced with aromatic garam masala & garnished with freshly chopped coriander.

Fresh spinach and finely chopped broccoli cooked with mustard seeds and curry spiced tender Lamb.

Juicy lamb chops barbecued in a clay oven drizzled in tantalising chutney made from paprika,lemon and its own natural juices.

Hand cut baby lamb mince stewed with lamb bone marrow to produce a thick and flavoursome gravy.This is a very traditional recipe enjoyed by Moghuls and Maharaja's.

Tender pieces of chicken taken straight from the clay oven and blended into a smoke tomato sauce with generous helpings of cream and yoghurt, and a hint of dried fenugreek.

Finely chopped fresh fenugreek and green chillies cooked with tender chicken in a flavoursome gravy.

A Northern Indian household favourite, diced chicken pieces curried in a thin but smooth gravy,cooked on the spicy side with onions, paprika and coriander.

Fresh water prawns cooked in coconut red gravy. (Contains nuts)

Crispy cod dipped in a spiced tempura batter, bathed in a rich, thick gravy infused with black pepper, coriander and mustard seeds. A delightful fusion of flavours in every bite.

The king of shellfish. Fresh water prawns simmered with five traditional whole spices in a thick smoked butter and tomato gravy. A dish that was traditionally enjoyed at royal celebrations. Cooked shell on.

A melody of freshly chopped seasonal vegetables cooked in a dry curry paste on an iron hot plate.

Chunks of Indian cottage cheese drowned in a rich tangy sauce. Laced with cardamom, fresh cream and yoghurt with a subtle hint of chilli recognised as true maharaja cuisine (House favourite). (Contains nuts)

Cooked in a thick and fiery coconut and mustard paste curry.

Soy Tikka marinated in Indian spices, pan fried and served in a deep thick masala gravy.

Baby potatoes cooked with cauliflower florets in a light fenugreek marination. A simple dish that feeds the soul.

Tempered lentils garnished with fresh garlic and brown onions, cooked in a thick soup, a light alternative as a main course.

Cubed paneer cooked in a creamed spinach puree in an onions & tomato lipat masala infused with ginger & garlic.

Mixed lentils in a creamy rich gravy with ginger garlic and creamed tomatoes. Slightly spiced to tantalise.

Roasted chickpeas slow cooked in thick Masala gravy with cumin, ground turmeric and fresh coriander, garnished with pomegranate.

Crispy leavened bread cooked in the base of the tandoor.

Extra mature cheddar cheese naan bread

Potato, garlic and onion stuffed bread prepared in the clay oven.

Wholemeal leavened bread prepared in the clay oven, multi layered and folded, brushed with ghee between each layer

Leavened bread, filled with desiccated coconut, sultanas and almonds, taking its origins from the city of Peshawar in Pakistan

A selection of assorted breads for those who are indecisive, served in a tokri (basket).

Plain steamed basmati rice.

A thick salted yoghurt made with chopped tomato, onion and pomegranate.

Chopped green salad with paprika, red chilli powder, pink salt, cracked black pepper olive oil, balsamic glaze and lemon juice.

Dusted with a gunpowder masala.

A medley a homemade tradition kulfi ice cream Mango, Almond and Pistachio flavour. Contains nuts.

Two sweet dumplings fried in hot sugar syrup. Garnished with chopped pistachios and cashew nuts.In a thick rabarisauce.

Served with exotic mixed berry compote and garnished with chopped toasted pistachio.

Creamed sponge pudding in a rich milk and pistachio base. Contains nuts, gluten and dairy.

Fresh Brambly apple ring fritters doused in a light golden syrup batter served with a luxurious vegan coconut ice cream garnished with coconut shavingschopped pistachio.