Shamoli Restaurant

With dips.

Spicy chicken wings, served with honey sauce.

Mixture of crabmeat and vegetables wrapped in rice our skin, deep fried served with lettuce wraps and sweet chilli sauce.

Thai style fi sh cakes made with fresh cod, served with sweet chilli dipped sauce.

Crispy thai pancake fi lled with prawn and coconut (vegetable option available).

King prawn wrapped in a rice pastry and deep fried, served with two different dips.

Roast duck served with honey sauce.

Crispy seabass salad topped with mango, lime, ginger, tamarind and chilli dressing.

(minimum 2 persons) Mixed seafood in a filopastry, prawn wanton, hoison duck, spring rolls, fish cake and seafood wrapped in rice flour skin.

A typical hot and sour thai soup made with galanka lemon grass, mushrooms and imported herbs.

A typical hot and sour thai soup made with galanka lemon grass, mushrooms and imported herbs.

Similar to tom yum, but with coconut cream to mellow the flavour.

Similar to tom yum, but with coconut cream to mellow the flavour.

Marinated chicken skewered on bamboo sticks, cooked over charcoal and served with two different dips.

Marinated king prawns skewered on bamboo sticks, cooked over charcoal and served with two different dips.

Traditional thai green curry with aubergines, sweet basil, thai herbs and rich in coconut cream. Recommend side dish: sweet potato.

Traditional thai green curry with aubergines, sweet basil, thai herbs and rich in coconut cream. Recommend side dish: sweet potato.

Chicken cooked slowly in a mildly spiced curry with potatoes, peanuts and coconut cream. Recommend side dish: somtum.

A traditional thai red curry with red chilli pasted, bamboo shoots and aubergine. Recommend side dish: vegetable pad king.

A medium hot curry with red chilli paste, lime leaves and coconut cream. Recommend side dish: sweet potato.

Roast duck, sliced and cooked in mild curry, grapes, pineapple, cherry tomatoes and sweet basil. Recommend side dish: vegetable pad king.

Stir-fried dish with garlic and freshly ground black pepper. Recommend side dish: bean curd panang.

Thai style sweet and sour dish. Recommend side dish: sweet potato.

Stir-fried dish with thai basil and fresh chilli. Recommend side dish: bean curd panang.

Stir-fry with mixed vegetables and garlic in oyster sauce. Recommend side dish: bean curd panang.

Beef stir-fried with chilli and imported fresh green peppers and spring onions. Recommend side dish: spinach pad king.

Stir-fried dish flavoured with root ginger, spring onions, mixed vegetables and spices. Recommend side dish: sweet potato.

Stir-fried dish flavoured with root ginger, spring onions, mixed vegetables and spices. Recommend side dish: sweet potato.

Chicken stir-fried with mixed vegetables and cashew nuts. Recommend side dish: bean curd panang.

Roast duck sitr-fried in a spicy and sweet sauce flavoured with honey and mustard. Recommended side dish: vegetable pad king.

Stir-fried noodles with mixed vegetables, spices, and bean sprouts topped with ground peanuts, chilli and lime.

stir-fried noodles with mixed vegetables, spices, and bean sprouts topped with ground peanuts, chilli and lime.

King prawn cooked in traditional thai green curry with aubergines, sweet basi, thai herbs and rich in coconut cream. Recommended side dish: vegetable pad king.

King prawn prepared in a traditional thai red curry with red chilli pasted, bamboo shoots and aubergine. Recommend side dish: sweet potato.

Thai style sweet and sour dish with king prawns. Recommended side dish: vegetable pad king.

Stir-fried king prawn with thai basil and fresh chilli. Recommend side dish: beancurd panang.

King prawn stir fi red with root ginger, spring onion, soya sauce, mixed vegetables and spices. Recommend side dish: sweet potato.

King prawn sitr-fried with mixed vegetables and cashew nuts. Recommend side dish: sweet potato.

King prawn cooked in red chilli pasted, lime leaves and coconut cream. Recommend side dish: spinach pad king.

King prawn stir-fried dish with garlic and freshly ground black pepper. Recommend side dish: somtum.

Seabass, crispy pan fried, with ginger, spring onions and oyster sauce. Recommend side dish: somtum.

Seabass cooked with thai basil and green chillies. Recommend side dish: sweet potato.

Seabass cooked in traditional thai green curry style with aubergine, sweet basil, thai herbs and coconut cream. Recommended side dish: vegetable pad king.

Salmon pan fried in a spicy chilli pasted sauce, with fresh green chillies and lime leaves. Recommend side dish: sweet potato.

A whole crispy fried rainbow trout marinated in thai sweet and sour sauce. Recommend side dish: spinach pad king.

Red snapper, crispy fried, with ginger, asparagus and chilli. Recommend side dish: sweet potato.

Red snapper cooked in red chilli paste lime leaves and coconut cream. Recommend side dish: vegetable kraprao.

Crispy fried monkfi sh topped with a turmeric, garlic, chilli and tamarind sauce.

Deep fried mushroom in a light batter, served with two different dips.

Marinated mushroom satay.

Vegetarian spring rolls.

Deep fried beancurd served with peanut sauce.

Hot and sour vegetable soup.

Hot and sour soup, but with coconut milk.

Beancurd in a panang style curry with coconut cream and lime leaves. Recommend side dish: sweet potato.

Traditional thai green curry with aubergines and mixed vegetables. Recommended side dish: beancurd pad king.

Traditional thai curry with aubergines and mixed vegetables. Recommended side dish: spinach pad king.

Thai style sweet and sour dish with vegetables. Recommend side dish: sweet potato.

Mushrooms, mixed vegetables and cashew nuts all stir-fried with peppers and spring onions. Recommended side dish: beancurd panang.

Noodles fried with bean curd, egg, bean sprouts and topped with ground peanuts, chilli and lime.

Beancurd in a panang style curry with coconut cream and lime leaves.

Stir-fried vegetables in oyster sauce.

Sweet potato fritters coated in sesame seeds.

A famous spicy hot and sour salad from northern thailand.

Stir-fried mixed vegetables with ginger and spring onions.

Stir-fried vegetables with thai basil and fresh chilli.

Stir-fried spinach with ginger spring onions and soya sauce.

With chicken, tomatoes and spring onions.

With beansprouts.

Fried prawns and bean sprouts topped with ground peanuts, chilli and lime.

Home-made soup with lentils and pineapple.

Mixed vegetables in an indian-style batter, served with yoghurt sauce and green salad.

Pasties stuffed with minced lamb or vegetables, served with green salad and two different dips.

Finely sliced onions combined with gram flour and a wonderful mix of fresh herbs and spices then deep-fried. Served with salad and sauce.

Specially prepared meat marinated in medium spices, grilled on skewers, served with green salad and mint sauce.

Made with chicken mince served with salad and two different dips.

Chicken or prawns or chickpeas topped with a combination of mild spices and wrapped in a puffed fried bread.

Quarter spring chicken marinated in yoghurt with delicate herbs and spices, served with salad and sauce.

Tender minced lamb seasoned with onions, fresh mint and herbs, grilled on skewers, served with green salad and yoghurt mint and massallam sauce.

King prawn rolled in freshly spicy our and quick fried, served with green salad, massallam and yoghurt mint sauce.

A mixture of lamb kebab, chicken kebab and sheek kebab, served with green salad and yoghurt mint sauce.

Boneless chicken barbecued in the tandoori on skewers. Served on a sizzling platter with salad and sauce. Recommend side dish: cauliflower bhajee.

Lamb barbecued in the tandoori on skewers. Served on a sizzling platter with salad and sauce. Recommend side dish: aloo bhajee.

Half spring chicken marinated in yoghurt with delicate herbs and spices. Tandoori barbecued. Served on a sizzling platter with salad and sauce. Recommended side dish: aloo gobi.

Pieces of chicken and lamb with onions and garlic, carefully spiced with ginger and coriander, served on a sizzling platter with salad and sauce.

Consists of tandoori chicken, lamb kebab, chicken kebab and sheek kebab. Served on a sizzling platter with salad and sauce. Recommend side dish: aloo and pea bhajee.

The most fresh and tender king prawns soaked in delicate spices before being skewered and cooked in tandoori for just the right amount of time to produce sensationally tasty dish. Served on a sizzling platter with salad and sauce. Recommended side dish: mixed vegetable bhajee.

Chicken or lamb kebabs cooked in a mild flavoured sauce with fresh herbs and spices. Recommend side dish: mushroom bhajee.

Barbequed chicken cooked in green chilli, capsicum, garlic and garnished with fresh coriander. Hot to taste. Recommend side dish: brinjal bhajee.

Chicken or lamb cooked with mushrooms, onions, green peppers and green chillies in a tangy sauce. Hot to taste. Recommend side dish: brinjal bhajee.

Boneless pieces of barbecued chicken prepared with lentils, spring onions, fresh ginger and garlic, garnished with coriander and a squeeze of lemon. Recommend side dish: mushroom bhajee.

Chicken cooked with mixed pickle spices and herbs. (medium strength - can be hotter if desired). Recommend side dish: chana massallam.

Barbecued chicken or lamb are cooked in a rich sauce which combines garlic, fresh ginger, onions, green chillies, green pepper and fresh coriander. This is a superb dish. Recommended side dish: aloo bangan bhajee.

Lamb cooked with herbs, zeera (cumin seeds), fragrant spices and coriander. Medium hot to taste. Recommended side dish: mushroom bhajee.

Lamb cooked with fresh spinach, garnished with a touch of garlic, ginger and fresh coriander. Fairly hot. Recommended side dish: bhindi bhajee.

Chicken or lamb marinated in special ingredients and cooked in a subtle mild creamy almond sauce. Recommend side dish: brinjal bhajee.

Tender pieces of lamb in a calamansi juice, with rinds, lemon leaves and bengali chillies. Recommended side dish: chana massallam.

A pathia style treat for the slightly hotter palate, using fresh chillies and ground kali mirch, with a hint of coconut. Recommend side dish: aloo pea bhajee.

Chicken cooked in a creamy sauce with mango, plum, banana, and lychees. Recommend side dish: aloo and pea bhajee.

Cooked with fresh green pepper, onion and fresh herbs and spice. This dish is similar to bhuna dish and served with lots of fresh ginger fried on top. sprinkled with fresh dhoniya and spring onion, this is a medium dish. Recommend side dish: aloo bangan bhajee.

Barbequed breast of chicken or lamb stewed in fresh coriander, tomato, capsicum and fresh green chillies. Hot but very tasty. Recommend side dish: mixed vegetable bhajee.

Steam cooked king prawns with fresh green chillies, tomatoes, fresh coriander and garnished with a touch of fresh garlic. Fairly spicy and hot to taste. Recommended side dish: sag bhajee.

King prawns cooked with aubergine, cherry tomatoes and selected herbs and spices. Recommend side dish: chana massallam.

King prawns cooked with fresh spinach and a touch of garlic and herbs. Recommended side dish: bendi bhajee.

Salmon spiced with fresh chillies and ground kalimirch, with a hing of coconut. A pathia style treat for the slightly hotter palate. Recommended side dish: aloo bhajee.

Seabass pan fried in a creamy massallam sauce. Recommended side dish: aloo goobe.

A whole rainbow trout, crispy fried and marinated in a creamy massallam sauce.

A very mild dish cooked with cream, coconut and ground almonds. Recommended side dish: aloo bhajee.

A very mild dish cooked with cream, coconut and ground almonds. Recommended side dish: aloo bhajee.

A beautiful combination of spices with fresh coriander, pineapple, lentils and garlic, producing a sweet, sour and hot taste. Recommend side dish: brinjal bhajee.

A beautiful combination of spices with fresh coriander, pineapple, lentils and garlic, producing a sweet, sour and hot taste. Recommend side dish: brinjal bhajee.

A special preparation with fresh coriander, tomato puree, garlic and garnished with maximum tomatoes. Medium and spicy taste. Recommend side dish: mushroom and potato bhajee.

A special preparation with fresh coriander, tomato puree, garlic and garnished with maximum tomatoes. Medium and spicy taste. Recommend side dish: mushroom and potato bhajee.

Cooked with fresh green chillies and coriander, garnished with a touch of giner. Recommend side dish: sag bhajee.

Cooked with fresh green chillies and coriander, garnished with a touch of giner. Recommend side dish: sag bhajee.

Medium strength, traditional dish garnished with onions, herbs, tomatoes and selected spices. Recommend side dish: sag aloo.

Medium strength, traditional dish garnished with onions, herbs, tomatoes and selected spices. Recommend side dish: sag aloo.

This dish of persian origin is prepared with onions and selected spices to produce medium hot flavour. Recommend side dish: sag bhajee.

This dish of persian origin is prepared with onions and selected spices to produce medium hot flavour. Recommended side dish: sag bhajee.

A hot dish prepared with onion, coconut and strong spices. Fairly hot to taste. Recommend side dish: cauliflower bhajee.

A hot dish prepared with onion, coconut and strong spices. Fairly hot to taste. Recommend side dish: cauliflower bhajee.

A sour and hot tasting dish prepared with garlic, onion, fresh coriander, tomato and red chilli. A sweet, sour and hot taste dish. Recommend side dish: mushroom bhajee.

A sour and hot tasting dish prepared with garlic, onion, fresh coriander, tomato and red chilli. A sweet, sour and hot taste dish. Recommend side dish: mushroom bhajee.

A curry sauce combined with a fair amount of chilli and lemon juice produces a well balanced fairly hot dish. Recommend side dish: panchrangi dall.

A curry sauce combined with a fair amount of chilli and lemon juice produces a well balanced fairly hot dish. Recommend side dish: panchrangi dall .

South indian dish widely known for its fi ery, fabulous rich hot taste. Fresh coriander, potato, ginger and red chilli are a few of the ingredients added to qualify this dish as the most extravagantly hot. Recommend side dish: dahi raitha.

South indian dish widely known for its fi ery, fabulous rich hot taste. Fresh coriander, potato, ginger and red chilli are a few of the ingredients added to qualify this dish as the most extravagantly hot. Recommend side dish: dahi raitha.

Lamb cooked with herbs, methi (fenugreek) and fragrant spices. Deliciously aromatic taste. (prawn option available).

Pieces of lamb cooked with chickpeas, with freshly peeled and grated garlic and ginger with some fresh coriander.

Vegetable massallam, tarka dal, palok bhajee, chapati, pilau rice, raitha.

Special preparations of saffron rice treated together with mixed vegetables in butter ghee with delicate spices, served with vegetables curry sauce.

A combination of spinach and potato cooked in authentic style.

Mixed vegetables cooked with mushrooms, onions, green peppers and green chillies in a tangy sauce. Hot to taste.

Fresh vegetables cooked with green chilli, onions and fresh coriander. Fairly spicy and hot to taste.

Spinach prepared with home made cheese.

A fine combination of potato and cauliflower.

Aubergine garnished with onions and green herbs, tomatoes and selected spices.

Okra garnished with onions, green herbs, tomatoes and selected spices.

A combination of mixed vegetable.

Chickpeas and potatoes cooked with herbs and spices.

A combination of mixed vegetables, cooked with fresh cream.

A combination of mixed vegetables cooked with lentils.

Fresh vegetables stewed in fresh coriander, tomato, capsicum and fresh green chillies. Hot and very tasty.

Mixed vegetables with fresh coriander, tomato puree, garlic and garnished with maximum tomatoes. Medium and spicy to taste.

Lentil cooked with garlic and spice.

Natural yoghurt (cucumber / tomato / onion).

Mixed seafood in filopastry, prawn wanton, hoison duck, spring rolls, fish cake and seafood wrapped in rice our skin.

Traditional thai green curry cooked with chicken, aubergines, sweet basil, thai herbs and rich in coconut cream.

Stir-fried and roast duck dish flavoured with root ginger, spring onions, mixed vegetables and spices.

Sweet potato fritters coated in sesame seeds.

Vegetable money bags, vegetable gyoza's, vegetable spring rolls, mushroom tempura, tao hu tod.

Traditional thai green curry with aubergines and mixed vegetables.

Stir-fried dish flavoured with root ginger, spring onions, mixed vegetables and spices.

Sweet potato fritters coated in sesame seeds.

With dips.

Spicy chicken wings, served with honey sauce.

Mixture of crabmeat and vegetables wrapped in rice our skin, deep fried served with lettuce wraps and sweet chilli sauce.

Thai style fi sh cakes made with fresh cod, served with sweet chilli dipped sauce.

Crispy thai pancake fi lled with prawn and coconut (vegetable option available).

King prawn wrapped in a rice pastry and deep fried, served with two different dips.

Roast duck served with honey sauce.

Crispy seabass salad topped with mango, lime, ginger, tamarind and chilli dressing.

(minimum 2 persons) Mixed seafood in a filopastry, prawn wanton, hoison duck, spring rolls, fish cake and seafood wrapped in rice flour skin.

A typical hot and sour thai soup made with galanka lemon grass, mushrooms and imported herbs.

A typical hot and sour thai soup made with galanka lemon grass, mushrooms and imported herbs.

Similar to tom yum, but with coconut cream to mellow the flavour.

Similar to tom yum, but with coconut cream to mellow the flavour.

Marinated chicken skewered on bamboo sticks, cooked over charcoal and served with two different dips.

Marinated king prawns skewered on bamboo sticks, cooked over charcoal and served with two different dips.

Traditional thai green curry with aubergines, sweet basil, thai herbs and rich in coconut cream. Recommend side dish: sweet potato.

Traditional thai green curry with aubergines, sweet basil, thai herbs and rich in coconut cream. Recommend side dish: sweet potato.

Chicken cooked slowly in a mildly spiced curry with potatoes, peanuts and coconut cream. Recommend side dish: somtum.

A traditional thai red curry with red chilli pasted, bamboo shoots and aubergine. Recommend side dish: vegetable pad king.

A medium hot curry with red chilli paste, lime leaves and coconut cream. Recommend side dish: sweet potato.

Roast duck, sliced and cooked in mild curry, grapes, pineapple, cherry tomatoes and sweet basil. Recommend side dish: vegetable pad king.

Stir-fried dish with garlic and freshly ground black pepper. Recommend side dish: bean curd panang.

Thai style sweet and sour dish. Recommend side dish: sweet potato.

Stir-fried dish with thai basil and fresh chilli. Recommend side dish: bean curd panang.

Stir-fry with mixed vegetables and garlic in oyster sauce. Recommend side dish: bean curd panang.

Beef stir-fried with chilli and imported fresh green peppers and spring onions. Recommend side dish: spinach pad king.

Stir-fried dish flavoured with root ginger, spring onions, mixed vegetables and spices. Recommend side dish: sweet potato.

Stir-fried dish flavoured with root ginger, spring onions, mixed vegetables and spices. Recommend side dish: sweet potato.

Chicken stir-fried with mixed vegetables and cashew nuts. Recommend side dish: bean curd panang.

Roast duck sitr-fried in a spicy and sweet sauce flavoured with honey and mustard. Recommended side dish: vegetable pad king.

Stir-fried noodles with mixed vegetables, spices, and bean sprouts topped with ground peanuts, chilli and lime.

stir-fried noodles with mixed vegetables, spices, and bean sprouts topped with ground peanuts, chilli and lime.

King prawn cooked in traditional thai green curry with aubergines, sweet basi, thai herbs and rich in coconut cream. Recommended side dish: vegetable pad king.

King prawn prepared in a traditional thai red curry with red chilli pasted, bamboo shoots and aubergine. Recommend side dish: sweet potato.

Thai style sweet and sour dish with king prawns. Recommended side dish: vegetable pad king.

Stir-fried king prawn with thai basil and fresh chilli. Recommend side dish: beancurd panang.

King prawn stir fi red with root ginger, spring onion, soya sauce, mixed vegetables and spices. Recommend side dish: sweet potato.

King prawn sitr-fried with mixed vegetables and cashew nuts. Recommend side dish: sweet potato.

King prawn cooked in red chilli pasted, lime leaves and coconut cream. Recommend side dish: spinach pad king.

King prawn stir-fried dish with garlic and freshly ground black pepper. Recommend side dish: somtum.

Seabass, crispy pan fried, with ginger, spring onions and oyster sauce. Recommend side dish: somtum.

Seabass cooked with thai basil and green chillies. Recommend side dish: sweet potato.

Seabass cooked in traditional thai green curry style with aubergine, sweet basil, thai herbs and coconut cream. Recommended side dish: vegetable pad king.

Salmon pan fried in a spicy chilli pasted sauce, with fresh green chillies and lime leaves. Recommend side dish: sweet potato.

A whole crispy fried rainbow trout marinated in thai sweet and sour sauce. Recommend side dish: spinach pad king.

Red snapper, crispy fried, with ginger, asparagus and chilli. Recommend side dish: sweet potato.

Red snapper cooked in red chilli paste lime leaves and coconut cream. Recommend side dish: vegetable kraprao.

Crispy fried monkfi sh topped with a turmeric, garlic, chilli and tamarind sauce.

Home-made soup with lentils and pineapple.

Mixed vegetables in an indian-style batter, served with yoghurt sauce and green salad.

Pasties stuffed with minced lamb or vegetables, served with green salad and two different dips.

Finely sliced onions combined with gram flour and a wonderful mix of fresh herbs and spices then deep-fried. Served with salad and sauce.

Specially prepared meat marinated in medium spices, grilled on skewers, served with green salad and mint sauce.

Made with chicken mince served with salad and two different dips.

Chicken or prawns or chickpeas topped with a combination of mild spices and wrapped in a puffed fried bread.

Quarter spring chicken marinated in yoghurt with delicate herbs and spices, served with salad and sauce.

Tender minced lamb seasoned with onions, fresh mint and herbs, grilled on skewers, served with green salad and yoghurt mint and massallam sauce.

King prawn rolled in freshly spicy our and quick fried, served with green salad, massallam and yoghurt mint sauce.

A mixture of lamb kebab, chicken kebab and sheek kebab, served with green salad and yoghurt mint sauce.

Boneless chicken barbecued in the tandoori on skewers. Served on a sizzling platter with salad and sauce. Recommend side dish: cauliflower bhajee.

Lamb barbecued in the tandoori on skewers. Served on a sizzling platter with salad and sauce. Recommend side dish: aloo bhajee.

Half spring chicken marinated in yoghurt with delicate herbs and spices. Tandoori barbecued. Served on a sizzling platter with salad and sauce. Recommended side dish: aloo gobi.

Pieces of chicken and lamb with onions and garlic, carefully spiced with ginger and coriander, served on a sizzling platter with salad and sauce.

Consists of tandoori chicken, lamb kebab, chicken kebab and sheek kebab. Served on a sizzling platter with salad and sauce. Recommend side dish: aloo and pea bhajee.

The most fresh and tender king prawns soaked in delicate spices before being skewered and cooked in tandoori for just the right amount of time to produce sensationally tasty dish. Served on a sizzling platter with salad and sauce. Recommended side dish: mixed vegetable bhajee.

Chicken or lamb kebabs cooked in a mild flavoured sauce with fresh herbs and spices. Recommend side dish: mushroom bhajee.

Barbequed chicken cooked in green chilli, capsicum, garlic and garnished with fresh coriander. Hot to taste. Recommend side dish: brinjal bhajee.

Chicken or lamb cooked with mushrooms, onions, green peppers and green chillies in a tangy sauce. Hot to taste. Recommend side dish: brinjal bhajee.

Boneless pieces of barbecued chicken prepared with lentils, spring onions, fresh ginger and garlic, garnished with coriander and a squeeze of lemon. Recommend side dish: mushroom bhajee.

Chicken cooked with mixed pickle spices and herbs. (medium strength - can be hotter if desired). Recommend side dish: chana massallam.

Barbecued chicken or lamb are cooked in a rich sauce which combines garlic, fresh ginger, onions, green chillies, green pepper and fresh coriander. This is a superb dish. Recommended side dish: aloo bangan bhajee.

Lamb cooked with herbs, zeera (cumin seeds), fragrant spices and coriander. Medium hot to taste. Recommended side dish: mushroom bhajee.

Lamb cooked with fresh spinach, garnished with a touch of garlic, ginger and fresh coriander. Fairly hot. Recommended side dish: bhindi bhajee.

Chicken or lamb marinated in special ingredients and cooked in a subtle mild creamy almond sauce. Recommend side dish: brinjal bhajee.

Tender pieces of lamb in a calamansi juice, with rinds, lemon leaves and bengali chillies. Recommended side dish: chana massallam.

A pathia style treat for the slightly hotter palate, using fresh chillies and ground kali mirch, with a hint of coconut. Recommend side dish: aloo pea bhajee.

Chicken cooked in a creamy sauce with mango, plum, banana, and lychees. Recommend side dish: aloo and pea bhajee.

Cooked with fresh green pepper, onion and fresh herbs and spice. This dish is similar to bhuna dish and served with lots of fresh ginger fried on top. sprinkled with fresh dhoniya and spring onion, this is a medium dish. Recommend side dish: aloo bangan bhajee.

Barbequed breast of chicken or lamb stewed in fresh coriander, tomato, capsicum and fresh green chillies. Hot but very tasty. Recommend side dish: mixed vegetable bhajee.

Steam cooked king prawns with fresh green chillies, tomatoes, fresh coriander and garnished with a touch of fresh garlic. Fairly spicy and hot to taste. Recommended side dish: sag bhajee.

King prawns cooked with aubergine, cherry tomatoes and selected herbs and spices. Recommend side dish: chana massallam.

King prawns cooked with fresh spinach and a touch of garlic and herbs. Recommended side dish: bendi bhajee.

Salmon spiced with fresh chillies and ground kalimirch, with a hing of coconut. A pathia style treat for the slightly hotter palate. Recommended side dish: aloo bhajee.

Seabass pan fried in a creamy massallam sauce. Recommended side dish: aloo goobe.

A whole rainbow trout, crispy fried and marinated in a creamy massallam sauce.

A very mild dish cooked with cream, coconut and ground almonds. Recommended side dish: aloo bhajee.

A very mild dish cooked with cream, coconut and ground almonds. Recommended side dish: aloo bhajee.

A beautiful combination of spices with fresh coriander, pineapple, lentils and garlic, producing a sweet, sour and hot taste. Recommend side dish: brinjal bhajee.

A beautiful combination of spices with fresh coriander, pineapple, lentils and garlic, producing a sweet, sour and hot taste. Recommend side dish: brinjal bhajee.

A special preparation with fresh coriander, tomato puree, garlic and garnished with maximum tomatoes. Medium and spicy taste. Recommend side dish: mushroom and potato bhajee.

A special preparation with fresh coriander, tomato puree, garlic and garnished with maximum tomatoes. Medium and spicy taste. Recommend side dish: mushroom and potato bhajee.

Cooked with fresh green chillies and coriander, garnished with a touch of giner. Recommend side dish: sag bhajee.

Cooked with fresh green chillies and coriander, garnished with a touch of giner. Recommend side dish: sag bhajee.

Medium strength, traditional dish garnished with onions, herbs, tomatoes and selected spices. Recommend side dish: sag aloo.

Medium strength, traditional dish garnished with onions, herbs, tomatoes and selected spices. Recommend side dish: sag aloo.

This dish of persian origin is prepared with onions and selected spices to produce medium hot flavour. Recommend side dish: sag bhajee.

This dish of persian origin is prepared with onions and selected spices to produce medium hot flavour. Recommended side dish: sag bhajee.

A hot dish prepared with onion, coconut and strong spices. Fairly hot to taste. Recommend side dish: cauliflower bhajee.

A hot dish prepared with onion, coconut and strong spices. Fairly hot to taste. Recommend side dish: cauliflower bhajee.

A sour and hot tasting dish prepared with garlic, onion, fresh coriander, tomato and red chilli. A sweet, sour and hot taste dish. Recommend side dish: mushroom bhajee.

A sour and hot tasting dish prepared with garlic, onion, fresh coriander, tomato and red chilli. A sweet, sour and hot taste dish. Recommend side dish: mushroom bhajee.

A curry sauce combined with a fair amount of chilli and lemon juice produces a well balanced fairly hot dish. Recommend side dish: panchrangi dall.

A curry sauce combined with a fair amount of chilli and lemon juice produces a well balanced fairly hot dish. Recommend side dish: panchrangi dall .

South indian dish widely known for its fi ery, fabulous rich hot taste. Fresh coriander, potato, ginger and red chilli are a few of the ingredients added to qualify this dish as the most extravagantly hot. Recommend side dish: dahi raitha.

South indian dish widely known for its fi ery, fabulous rich hot taste. Fresh coriander, potato, ginger and red chilli are a few of the ingredients added to qualify this dish as the most extravagantly hot. Recommend side dish: dahi raitha.

Lamb cooked with herbs, methi (fenugreek) and fragrant spices. Deliciously aromatic taste. (prawn option available).

Pieces of lamb cooked with chickpeas, with freshly peeled and grated garlic and ginger with some fresh coriander.

Vegetable massallam, tarka dal, palok bhajee, chapati, pilau rice, raitha.

Special preparations of saffron rice treated together with mixed vegetables in butter ghee with delicate spices, served with vegetables curry sauce.

A combination of spinach and potato cooked in authentic style.

Mixed vegetables cooked with mushrooms, onions, green peppers and green chillies in a tangy sauce. Hot to taste.

Fresh vegetables cooked with green chilli, onions and fresh coriander. Fairly spicy and hot to taste.

Spinach prepared with home made cheese.

A fine combination of potato and cauliflower.

Aubergine garnished with onions and green herbs, tomatoes and selected spices.

Okra garnished with onions, green herbs, tomatoes and selected spices.

A combination of mixed vegetable.

Chickpeas and potatoes cooked with herbs and spices.

A combination of mixed vegetables, cooked with fresh cream.

A combination of mixed vegetables cooked with lentils.

Fresh vegetables stewed in fresh coriander, tomato, capsicum and fresh green chillies. Hot and very tasty.

Mixed vegetables with fresh coriander, tomato puree, garlic and garnished with maximum tomatoes. Medium and spicy to taste.

Lentil cooked with garlic and spice.

Natural yoghurt (cucumber / tomato / onion).

Deep fried mushroom in a light batter, served with two different dips.

Marinated mushroom satay.

Vegetarian spring rolls.

Deep fried beancurd served with peanut sauce.

Hot and sour vegetable soup.

Hot and sour soup, but with coconut milk.

Beancurd in a panang style curry with coconut cream and lime leaves. Recommend side dish: sweet potato.

Traditional thai green curry with aubergines and mixed vegetables. Recommended side dish: beancurd pad king.

Traditional thai curry with aubergines and mixed vegetables. Recommended side dish: spinach pad king.

Thai style sweet and sour dish with vegetables. Recommend side dish: sweet potato.

Mushrooms, mixed vegetables and cashew nuts all stir-fried with peppers and spring onions. Recommended side dish: beancurd panang.

Noodles fried with bean curd, egg, bean sprouts and topped with ground peanuts, chilli and lime.

Beancurd in a panang style curry with coconut cream and lime leaves.

Stir-fried vegetables in oyster sauce.

Sweet potato fritters coated in sesame seeds.

A famous spicy hot and sour salad from northern thailand.

Stir-fried mixed vegetables with ginger and spring onions.

Stir-fried vegetables with thai basil and fresh chilli.

Stir-fried spinach with ginger spring onions and soya sauce.

With chicken, tomatoes and spring onions.

With beansprouts.

Fried prawns and bean sprouts topped with ground peanuts, chilli and lime.

Mixed seafood in filopastry, prawn wanton, hoison duck, spring rolls, fish cake and seafood wrapped in rice our skin.

Traditional thai green curry cooked with chicken, aubergines, sweet basil, thai herbs and rich in coconut cream.

Stir-fried and roast duck dish flavoured with root ginger, spring onions, mixed vegetables and spices.

Sweet potato fritters coated in sesame seeds.

Vegetable money bags, vegetable gyoza's, vegetable spring rolls, mushroom tempura, tao hu tod.

Traditional thai green curry with aubergines and mixed vegetables.

Stir-fried dish flavoured with root ginger, spring onions, mixed vegetables and spices.

Sweet potato fritters coated in sesame seeds.

With dips.

Spicy chicken wings, served with honey sauce.

Mixture of crabmeat and vegetables wrapped in rice our skin, deep fried served with lettuce wraps and sweet chilli sauce.

Thai style fi sh cakes made with fresh cod, served with sweet chilli dipped sauce.

Crispy thai pancake fi lled with prawn and coconut (vegetable option available).

King prawn wrapped in a rice pastry and deep fried, served with two different dips.

Roast duck served with honey sauce.

Crispy seabass salad topped with mango, lime, ginger, tamarind and chilli dressing.

(minimum 2 persons) Mixed seafood in a filopastry, prawn wanton, hoison duck, spring rolls, fish cake and seafood wrapped in rice flour skin.

A typical hot and sour thai soup made with galanka lemon grass, mushrooms and imported herbs.

A typical hot and sour thai soup made with galanka lemon grass, mushrooms and imported herbs.

Similar to tom yum, but with coconut cream to mellow the flavour.

Similar to tom yum, but with coconut cream to mellow the flavour.

Marinated chicken skewered on bamboo sticks, cooked over charcoal and served with two different dips.

Marinated king prawns skewered on bamboo sticks, cooked over charcoal and served with two different dips.

Traditional thai green curry with aubergines, sweet basil, thai herbs and rich in coconut cream. Recommend side dish: sweet potato.

Traditional thai green curry with aubergines, sweet basil, thai herbs and rich in coconut cream. Recommend side dish: sweet potato.

Chicken cooked slowly in a mildly spiced curry with potatoes, peanuts and coconut cream. Recommend side dish: somtum.

A traditional thai red curry with red chilli pasted, bamboo shoots and aubergine. Recommend side dish: vegetable pad king.

A medium hot curry with red chilli paste, lime leaves and coconut cream. Recommend side dish: sweet potato.

Roast duck, sliced and cooked in mild curry, grapes, pineapple, cherry tomatoes and sweet basil. Recommend side dish: vegetable pad king.

Stir-fried dish with garlic and freshly ground black pepper. Recommend side dish: bean curd panang.

Thai style sweet and sour dish. Recommend side dish: sweet potato.

Stir-fried dish with thai basil and fresh chilli. Recommend side dish: bean curd panang.

Stir-fry with mixed vegetables and garlic in oyster sauce. Recommend side dish: bean curd panang.

Beef stir-fried with chilli and imported fresh green peppers and spring onions. Recommend side dish: spinach pad king.

Stir-fried dish flavoured with root ginger, spring onions, mixed vegetables and spices. Recommend side dish: sweet potato.

Stir-fried dish flavoured with root ginger, spring onions, mixed vegetables and spices. Recommend side dish: sweet potato.

Chicken stir-fried with mixed vegetables and cashew nuts. Recommend side dish: bean curd panang.

Roast duck sitr-fried in a spicy and sweet sauce flavoured with honey and mustard. Recommended side dish: vegetable pad king.

Stir-fried noodles with mixed vegetables, spices, and bean sprouts topped with ground peanuts, chilli and lime.

stir-fried noodles with mixed vegetables, spices, and bean sprouts topped with ground peanuts, chilli and lime.

King prawn cooked in traditional thai green curry with aubergines, sweet basi, thai herbs and rich in coconut cream. Recommended side dish: vegetable pad king.

King prawn prepared in a traditional thai red curry with red chilli pasted, bamboo shoots and aubergine. Recommend side dish: sweet potato.

Thai style sweet and sour dish with king prawns. Recommended side dish: vegetable pad king.

Stir-fried king prawn with thai basil and fresh chilli. Recommend side dish: beancurd panang.

King prawn stir fi red with root ginger, spring onion, soya sauce, mixed vegetables and spices. Recommend side dish: sweet potato.

King prawn sitr-fried with mixed vegetables and cashew nuts. Recommend side dish: sweet potato.

King prawn cooked in red chilli pasted, lime leaves and coconut cream. Recommend side dish: spinach pad king.

King prawn stir-fried dish with garlic and freshly ground black pepper. Recommend side dish: somtum.

Seabass, crispy pan fried, with ginger, spring onions and oyster sauce. Recommend side dish: somtum.

Seabass cooked with thai basil and green chillies. Recommend side dish: sweet potato.

Seabass cooked in traditional thai green curry style with aubergine, sweet basil, thai herbs and coconut cream. Recommended side dish: vegetable pad king.

Salmon pan fried in a spicy chilli pasted sauce, with fresh green chillies and lime leaves. Recommend side dish: sweet potato.

A whole crispy fried rainbow trout marinated in thai sweet and sour sauce. Recommend side dish: spinach pad king.

Red snapper, crispy fried, with ginger, asparagus and chilli. Recommend side dish: sweet potato.

Red snapper cooked in red chilli paste lime leaves and coconut cream. Recommend side dish: vegetable kraprao.

Crispy fried monkfi sh topped with a turmeric, garlic, chilli and tamarind sauce.

Home-made soup with lentils and pineapple.

Mixed vegetables in an indian-style batter, served with yoghurt sauce and green salad.

Pasties stuffed with minced lamb or vegetables, served with green salad and two different dips.

Finely sliced onions combined with gram flour and a wonderful mix of fresh herbs and spices then deep-fried. Served with salad and sauce.

Specially prepared meat marinated in medium spices, grilled on skewers, served with green salad and mint sauce.

Made with chicken mince served with salad and two different dips.

Chicken or prawns or chickpeas topped with a combination of mild spices and wrapped in a puffed fried bread.

Quarter spring chicken marinated in yoghurt with delicate herbs and spices, served with salad and sauce.

Tender minced lamb seasoned with onions, fresh mint and herbs, grilled on skewers, served with green salad and yoghurt mint and massallam sauce.

King prawn rolled in freshly spicy our and quick fried, served with green salad, massallam and yoghurt mint sauce.

A mixture of lamb kebab, chicken kebab and sheek kebab, served with green salad and yoghurt mint sauce.

Boneless chicken barbecued in the tandoori on skewers. Served on a sizzling platter with salad and sauce. Recommend side dish: cauliflower bhajee.

Lamb barbecued in the tandoori on skewers. Served on a sizzling platter with salad and sauce. Recommend side dish: aloo bhajee.

Half spring chicken marinated in yoghurt with delicate herbs and spices. Tandoori barbecued. Served on a sizzling platter with salad and sauce. Recommended side dish: aloo gobi.

Pieces of chicken and lamb with onions and garlic, carefully spiced with ginger and coriander, served on a sizzling platter with salad and sauce.

Consists of tandoori chicken, lamb kebab, chicken kebab and sheek kebab. Served on a sizzling platter with salad and sauce. Recommend side dish: aloo and pea bhajee.

The most fresh and tender king prawns soaked in delicate spices before being skewered and cooked in tandoori for just the right amount of time to produce sensationally tasty dish. Served on a sizzling platter with salad and sauce. Recommended side dish: mixed vegetable bhajee.

Chicken or lamb kebabs cooked in a mild flavoured sauce with fresh herbs and spices. Recommend side dish: mushroom bhajee.

Barbequed chicken cooked in green chilli, capsicum, garlic and garnished with fresh coriander. Hot to taste. Recommend side dish: brinjal bhajee.

Chicken or lamb cooked with mushrooms, onions, green peppers and green chillies in a tangy sauce. Hot to taste. Recommend side dish: brinjal bhajee.

Boneless pieces of barbecued chicken prepared with lentils, spring onions, fresh ginger and garlic, garnished with coriander and a squeeze of lemon. Recommend side dish: mushroom bhajee.

Chicken cooked with mixed pickle spices and herbs. (medium strength - can be hotter if desired). Recommend side dish: chana massallam.

Barbecued chicken or lamb are cooked in a rich sauce which combines garlic, fresh ginger, onions, green chillies, green pepper and fresh coriander. This is a superb dish. Recommended side dish: aloo bangan bhajee.

Lamb cooked with herbs, zeera (cumin seeds), fragrant spices and coriander. Medium hot to taste. Recommended side dish: mushroom bhajee.

Lamb cooked with fresh spinach, garnished with a touch of garlic, ginger and fresh coriander. Fairly hot. Recommended side dish: bhindi bhajee.

Chicken or lamb marinated in special ingredients and cooked in a subtle mild creamy almond sauce. Recommend side dish: brinjal bhajee.

Tender pieces of lamb in a calamansi juice, with rinds, lemon leaves and bengali chillies. Recommended side dish: chana massallam.

A pathia style treat for the slightly hotter palate, using fresh chillies and ground kali mirch, with a hint of coconut. Recommend side dish: aloo pea bhajee.

Chicken cooked in a creamy sauce with mango, plum, banana, and lychees. Recommend side dish: aloo and pea bhajee.

Cooked with fresh green pepper, onion and fresh herbs and spice. This dish is similar to bhuna dish and served with lots of fresh ginger fried on top. sprinkled with fresh dhoniya and spring onion, this is a medium dish. Recommend side dish: aloo bangan bhajee.

Barbequed breast of chicken or lamb stewed in fresh coriander, tomato, capsicum and fresh green chillies. Hot but very tasty. Recommend side dish: mixed vegetable bhajee.

Steam cooked king prawns with fresh green chillies, tomatoes, fresh coriander and garnished with a touch of fresh garlic. Fairly spicy and hot to taste. Recommended side dish: sag bhajee.

King prawns cooked with aubergine, cherry tomatoes and selected herbs and spices. Recommend side dish: chana massallam.

King prawns cooked with fresh spinach and a touch of garlic and herbs. Recommended side dish: bendi bhajee.

Salmon spiced with fresh chillies and ground kalimirch, with a hing of coconut. A pathia style treat for the slightly hotter palate. Recommended side dish: aloo bhajee.

Seabass pan fried in a creamy massallam sauce. Recommended side dish: aloo goobe.

A whole rainbow trout, crispy fried and marinated in a creamy massallam sauce.

A very mild dish cooked with cream, coconut and ground almonds. Recommended side dish: aloo bhajee.

A very mild dish cooked with cream, coconut and ground almonds. Recommended side dish: aloo bhajee.

A beautiful combination of spices with fresh coriander, pineapple, lentils and garlic, producing a sweet, sour and hot taste. Recommend side dish: brinjal bhajee.

A beautiful combination of spices with fresh coriander, pineapple, lentils and garlic, producing a sweet, sour and hot taste. Recommend side dish: brinjal bhajee.

A special preparation with fresh coriander, tomato puree, garlic and garnished with maximum tomatoes. Medium and spicy taste. Recommend side dish: mushroom and potato bhajee.

A special preparation with fresh coriander, tomato puree, garlic and garnished with maximum tomatoes. Medium and spicy taste. Recommend side dish: mushroom and potato bhajee.

Cooked with fresh green chillies and coriander, garnished with a touch of giner. Recommend side dish: sag bhajee.

Cooked with fresh green chillies and coriander, garnished with a touch of giner. Recommend side dish: sag bhajee.

Medium strength, traditional dish garnished with onions, herbs, tomatoes and selected spices. Recommend side dish: sag aloo.

Medium strength, traditional dish garnished with onions, herbs, tomatoes and selected spices. Recommend side dish: sag aloo.

This dish of persian origin is prepared with onions and selected spices to produce medium hot flavour. Recommend side dish: sag bhajee.

This dish of persian origin is prepared with onions and selected spices to produce medium hot flavour. Recommended side dish: sag bhajee.

A hot dish prepared with onion, coconut and strong spices. Fairly hot to taste. Recommend side dish: cauliflower bhajee.

A hot dish prepared with onion, coconut and strong spices. Fairly hot to taste. Recommend side dish: cauliflower bhajee.

A sour and hot tasting dish prepared with garlic, onion, fresh coriander, tomato and red chilli. A sweet, sour and hot taste dish. Recommend side dish: mushroom bhajee.

A sour and hot tasting dish prepared with garlic, onion, fresh coriander, tomato and red chilli. A sweet, sour and hot taste dish. Recommend side dish: mushroom bhajee.

A curry sauce combined with a fair amount of chilli and lemon juice produces a well balanced fairly hot dish. Recommend side dish: panchrangi dall.

A curry sauce combined with a fair amount of chilli and lemon juice produces a well balanced fairly hot dish. Recommend side dish: panchrangi dall .

South indian dish widely known for its fi ery, fabulous rich hot taste. Fresh coriander, potato, ginger and red chilli are a few of the ingredients added to qualify this dish as the most extravagantly hot. Recommend side dish: dahi raitha.

South indian dish widely known for its fi ery, fabulous rich hot taste. Fresh coriander, potato, ginger and red chilli are a few of the ingredients added to qualify this dish as the most extravagantly hot. Recommend side dish: dahi raitha.

Lamb cooked with herbs, methi (fenugreek) and fragrant spices. Deliciously aromatic taste. (prawn option available).

Pieces of lamb cooked with chickpeas, with freshly peeled and grated garlic and ginger with some fresh coriander.

Vegetable massallam, tarka dal, palok bhajee, chapati, pilau rice, raitha.

Special preparations of saffron rice treated together with mixed vegetables in butter ghee with delicate spices, served with vegetables curry sauce.

A combination of spinach and potato cooked in authentic style.

Mixed vegetables cooked with mushrooms, onions, green peppers and green chillies in a tangy sauce. Hot to taste.

Fresh vegetables cooked with green chilli, onions and fresh coriander. Fairly spicy and hot to taste.

Spinach prepared with home made cheese.

A fine combination of potato and cauliflower.

Aubergine garnished with onions and green herbs, tomatoes and selected spices.

Okra garnished with onions, green herbs, tomatoes and selected spices.

A combination of mixed vegetable.

Chickpeas and potatoes cooked with herbs and spices.

A combination of mixed vegetables, cooked with fresh cream.

A combination of mixed vegetables cooked with lentils.

Fresh vegetables stewed in fresh coriander, tomato, capsicum and fresh green chillies. Hot and very tasty.

Mixed vegetables with fresh coriander, tomato puree, garlic and garnished with maximum tomatoes. Medium and spicy to taste.

Lentil cooked with garlic and spice.

Natural yoghurt (cucumber / tomato / onion).

Deep fried mushroom in a light batter, served with two different dips.

Marinated mushroom satay.

Vegetarian spring rolls.

Deep fried beancurd served with peanut sauce.

Hot and sour vegetable soup.

Hot and sour soup, but with coconut milk.

Beancurd in a panang style curry with coconut cream and lime leaves. Recommend side dish: sweet potato.

Traditional thai green curry with aubergines and mixed vegetables. Recommended side dish: beancurd pad king.

Traditional thai curry with aubergines and mixed vegetables. Recommended side dish: spinach pad king.

Thai style sweet and sour dish with vegetables. Recommend side dish: sweet potato.

Mushrooms, mixed vegetables and cashew nuts all stir-fried with peppers and spring onions. Recommended side dish: beancurd panang.

Noodles fried with bean curd, egg, bean sprouts and topped with ground peanuts, chilli and lime.

Beancurd in a panang style curry with coconut cream and lime leaves.

Stir-fried vegetables in oyster sauce.

Sweet potato fritters coated in sesame seeds.

A famous spicy hot and sour salad from northern thailand.

Stir-fried mixed vegetables with ginger and spring onions.

Stir-fried vegetables with thai basil and fresh chilli.

Stir-fried spinach with ginger spring onions and soya sauce.

With chicken, tomatoes and spring onions.

With beansprouts.

Fried prawns and bean sprouts topped with ground peanuts, chilli and lime.