Shish Mahal Restaurant

diced fresh shallots dipped in chick pea batter and cooked in aromatic oil

light spices and herbs folded into chicken mince and then pan fried

chicken wings marinate in medium spices and herbs, barbecued in tandoor

parcels in cahoots with garden vegetables or Lamb Mince

button mushrooms tossed in a cacophony of light herbs and cream

chick peas and potatoes cooked in light spiced and herb sauce

Succulent pieces of chicken/lamb marinate in spices and then barbequed in tandoor. – Medium

chicken cooked in blend of naga chillies to give a fiery sensation – Hot

chicken cooked in blend of naga chillies to give a fiery sensation – Hot

chicken meat balls cooked with mushrooms, shallots and capsicums in spicy sauce – Medium

a classic Kashmiri dish, cooked in a rich onion, yogurt and tomato sauce – Medium

cooked in cast iron wok with fresh Punjabi spices, ginger, garlic and green peppers – Medium

cooked in rich sauce containing vine tomato, shallots, ginger and garlic – Medium

cooked with fresh cream and cracked nut sauce – Mildm

cooked with roasted aubergine in medium spiced sauce – Medium

Strong and punchy flavours, cooked with fenugreek and Punjabi herbs and spices – Medium

Potato, Cauliflower and peas and medium strength curry sauce – Medium

served with salad

served with salad

potato and cauliflower dipped in chick pea batter and cooked in aromatic oil

fresh whiting dipped in chick pea batter and cooked in aromatic oil

minced lamb mixed with onions, herbs and special spices (from Istanbul), grilled in tandoor

lightly spiced, north Indian lentil soup with coconut milk

button mushrooms cooked in our special homemade garlic butter

Cooked with kashmiri deggi mirch, hung yoghurt, fried onion and garlic, tempered with whole coriander, cumin & red chillies. – mild to medium

fresh succulent chicken dipped in chick pea batter and cooked in aromatic oil

cooked in a creamy, cracked nut and sun dried tomato sauce – Very Mild

Succulent pieces of chicken/Iamb marinate in spices and then barbequed in tandoor.– Medium

Fresh garlic, herbs and fiery kale mirch coming through the sweet mango muraga.– Medium

Cooked with fresh shallots and bell pepper to give light flavoured dish, – Medium

Authentic Punjabi dish prepared from cream and garlic infused with swat herbs –MILD

Cooked in a rich onion yogurt and freshly roasted coriander seeds sauce.– Medium

chicken cooked in blend of naga chillies to give a fiery sensation – Hot

cooked in rich sauce containing vine tomato, shallots, ginger and garlic – Medium

cooked in rich sauce containing vine tomato, shallots, ginger and garlic – Medium

Rich flavours achieved by using fresh ginger, garlic, fresh coriander, fresh vine tomatoes and freshly grounded gram masala. – Slightly Hot

cooked in cast iron wok with fresh Punjabi spices, ginger, garlic and green peppers – Medium

Potato, Cauliflower, Peas, Onions, Dutch Capsicum and tomato in a special Masaladar Sauce – Medium

served with salad

served with salad

diced fresh shallots dipped in chick pea batter and cooked in aromatic oil

light spices and herbs folded into chicken mince and then pan fried

chicken wings marinate in medium spices and herbs, barbecued in tandoor

parcels in cahoots with garden vegetables or Lamb Mince

button mushrooms tossed in a cacophony of light herbs and cream

chick peas and potatoes cooked in light spiced and herb sauce

Succulent pieces of chicken/lamb marinate in spices and then barbequed in tandoor. – Medium

chicken cooked in blend of naga chillies to give a fiery sensation – Hot

chicken cooked in blend of naga chillies to give a fiery sensation – Hot

chicken meat balls cooked with mushrooms, shallots and capsicums in spicy sauce – Medium

a classic Kashmiri dish, cooked in a rich onion, yogurt and tomato sauce – Medium

cooked in cast iron wok with fresh Punjabi spices, ginger, garlic and green peppers – Medium

cooked in rich sauce containing vine tomato, shallots, ginger and garlic – Medium

cooked with fresh cream and cracked nut sauce – Mildm

cooked with roasted aubergine in medium spiced sauce – Medium

Strong and punchy flavours, cooked with fenugreek and Punjabi herbs and spices – Medium

Potato, Cauliflower and peas and medium strength curry sauce – Medium

served with salad

served with salad

lettuce, onion, tomato cucumber with dressing, hara bhara garden fresh

lettuce, onion, tomato cucumber with dressing, hara bhara garden fresh

lettuce, onion, tomato cucumber with dressing, hara bhara garden fresh

lettuce, onion, tomato cucumber with dressing, hara bhara garden fresh

a cool, creamy blend of yoghurt, cucumber potato spices

a cool, creamy blend of yoghurt, cucumber potato spices

a cool, creamy blend of yoghurt, cucumber potato spices

a cool, creamy blend of yoghurt, cucumber potato spices

spicy seafood soup with prawn fish

Vegetable

Vegetable

Lightly spiced, north Indian lentil soup with coconut milk

cream of chicken

Bengali tiger king prawns marinated in spices, garlic, ginger, onions and tomatoes, tempering of crushed coriander seeds and crispy red chilies

Tiger king prawns in butter, garlic, coconut, lime, mint and chili sauce pan fried

Seasoned with herbs and spices, wrapped with light pastry, deep fried golden brown

Spiced Chicken combined with herbed aloo, infused with Karachi spice and pan fried

Spiced Chicken combined with herbed aloo, infused with Karachi spice and pan fried

Spiced Chicken combined with herbed aloo, infused with Karachi spice and pan fried

Spiced chickpeas and whole wheat crisps with mint chutney, sweetened

Sea bass – grilled and served with cream sauce

Chicken mince blended with fresh mint and coriander with a touch of herbs and spices and cooked on skewers over charcoal

The traditional skewer of finely minced lamb delicately flavored with fresh coriander, tomatoes, mint, and spring onions

Spiced Lamb Mince combined with herbed and spices, infused with Lahori spices and pan fried

Lamb cutlets marinade in ginger, garlic green herbs

Spicy; chicken pan fried with wild onion seeds, persian zeera and cracked coriander

Supreme of chicken marinated with ginger, green chili, crème cheese and coriander stem

Button mushrooms tossed in a cacophony of light masala

Tandoori charcoal smoked salmon, marinated coriander, peppercorn, garam masala and chilies

Chicken mince blended with fresh mint and coriander with a touch of herbs and spices and cooked on skewers over charcoal

Supreme of chicken marinated with ginger, green chili, crème cheese and coriander stem

marinated in yogurt and coriander, peppercorn, fresh mint and red chilies, fired in the tandoor

Sea bass – grilled and served with cream sauce

Chicken mince blended with fresh mint and coriander with a touch of herbs and spices and cooked on skewers over charcoal

chicken, chicken tikka, lamb tikka, prawns, kebab, nan, rice gravy sauce

marinated in yogurt and coriander, peppercorn, fresh mint and red chilies, fired in the tandoor

The traditional skewer of finely minced lamb delicately flavored with fresh coriander, tomatoes, mint, and spring onions creating an extraordinary play of aromas

Pre order 48 hours before dining – yogurt and coriander, peppercorn, fresh mint and red chillies

Bengali tiger king prawns dipped in spices spicy of garlic, ginger, onions and tomatoes, with a tempering of crushed coriander seeds and crispy red chilies, barbequed

grilled salmon, marinated coriander, peppercorn, garam masala and red chilies

Punjabi country fayre of tender chicken braised in a spicy masala of garlic, ginger, onions and tomatoes, with a tempering of crushed coriander seeds and crispy red chillies. – medium to hot, complex and richly flavored with aromatic spices

Cooked with freshly chopped mixed nuts delicious herbs in a rich sauce using a wide variety of spices- medium tomatoes with hint of spice

South Indian dish, cooked with masala, fresh garlic, herbs and spices, finished off with sun dried chili sauce. Medium to hot

Authentic Punjabi dish prepared from cream and garlic infused with swat herbs. – mild, creamy with hint of herbs

Rich flavors, fresh ginger, garlic, coriander, vine tomatoes and grounded garam masala. – medium but spicy

Gently poached in a buttery tomato sauce flavored with fenugreek – mild, creamy and buttery

Punjabi bhoona dish prepared with a very rich flavor ginger, garlic, coriander, tomatoes green peppers with a hint of brandy- medium (Add £1 to price below)

Cooked with fresh garlic, herbs and fiery kale mirch coming through the sweet mango muraga. – spicy, sweet and sour

Cooked in four kinds of nuts, coconut and cream, finished with freshly sliced green chills spices. Creamy but hot

a blend of vine tomatoes, Jhelum herbs and species – medium

A classic Indian dish that is accented by fresh ginger, green chilies lemon- strong, intense but medium spice

Traditional Punjabi style dish cooked inside the Handi. The dish is prepared over slow burning flames with chef's specially prepared garam masala, egg, corn pepper, crushed garlic, and garnished with coriander and ginger- medium and complex

A favorite with the Maharajas, rich flavor, fresh ginger, garlic, coriander, tomatoes green peppers, finished with red wine. – medium (Add £1 to price below): Half chicken, Quarter chicken, Hariallie Malai Murgh Tikka (chicken)

It literally means "stir-fry" . The time of the British Raj in India. Colonial households employed Indian cooks who would use the jalfrezie method of cooking spring onion, capsicums tomato – Medium

simmered in a smooth buttery creamy and nutty sauce- Creamy and nutty

onions, Dutch capsicums, tomato sundried mushrooms in Ali's special masaleder sauce – Medium

lemon zest sweet mango muraba, used to make a sweet tangy sauce with touch of cream; a favorite in Multan – Mild, sweet and sour

Derived from a court dish of the Moghul emperors the pasanda is traditionally made with thinly sliced meat, fruit cream and grounded almonds. Creamy, fruity and nutty

Cooked with kashmiri deggi mirch, hung yoghurt, fried onion and garlic, tempered with whole coriander, cumin red chillies. – mild to medium

A cooking bowl cast from the tandoori foundries of the Khyber pass region of North West Pakistan. The dish is prepared over hot flames in a wok, with tomatoes, crushed pepper corn and cumin seeds, plus a generous helping of ginger, garlic and coriander leaves finished with capsicums – medium

with spinach

Simple delicately flavored with herbs garlic and species. – smooth and medium

Cooked in blend of naga chillies to give a fiery sensation. – hot and fairly

This dishes has its origins from the indigenous peoples of the ex-Portuguese colony of Goa, over time it has spiced and hotted up with added lemon juice for tartness and black pepper for extra pungency

A famous Parsee dish, pouched in yellow lentils with herbs and spices. – medium

The dopiaza is a classic Indian dish dating back at least to Moghul times. The name dopiaza broadly translates as "extra onions" . – medium

Cooked with kashmiri deggi mirch, hung yoghurt, fried onion and garlic, tempered with whole coriander, cumin red chillies. – mild to medium

select any vegetables – medium

with tomatoes, crushed pepper corn and cumin seeds, plus a generous helping of ginger, garlic and capsicums – medium

Originally a Kashmiri dish, authentic rogan josh is cream, dozens of spices, onions and tomatoes. Share a deep red colour derived from the liberal use of dried red Kashmiri chilies. – mild to medium

Cooked with fresh baby spinach and methi (fenugreek) leaves with medium spices. – medium with strong flavor

tossed in an aromatic sauce of browned onions with tomatoes, ginger and ground spices – medium

A traditional Parsee patia is cooked in a dark vinegar sauce, freshly squeezed lemon and mango chutney, – medium, sweet and sour

Cooked with roasted aubergine – medium

Invented in the kitchen of our restaurant by father in 1972. chicken tikka pieces is aromatic and slightly smoky from the tandoor. The masala sauce, spiced but not hot, rich and creamy finished with capsicums – buttery, medium to mild

prepared with coconut cream

prepared with crushed nuts cream

prepared with fruit cream

Choice of garlic and onion, mushrooms, chick peas, egg or lemon

Pakistani king basmati rice cooked in stock lightly spiced; a gift from Punjab

Pakistani king basmati rice cooked in stock lightly spiced; a gift from Punjab

Mince, Vegetable, Garlic, Rogni (sweet, yolk of egg coconut), Pashori (sweet, stuffed with nuts almonds), Cheese, Lahori (hot, green chilies coriander)

Mince, Vegetable, Garlic, Rogni (sweet, yolk of egg coconut), Pashori (sweet, stuffed with nuts almonds), Cheese, Lahori (hot, green chilies coriander)

Mince, Vegetable, Garlic, Rogni (sweet, yolk of egg coconut), Pashori (sweet, stuffed with nuts almonds), Cheese, Lahori (hot, green chilies coriander)

Mince, Vegetable, Garlic, Rogni (sweet, yolk of egg coconut), Pashori (sweet, stuffed with nuts almonds), Cheese, Lahori (hot, green chilies coriander)

Mince, Vegetable, Garlic, Rogni (sweet, yolk of egg coconut), Pashori (sweet, stuffed with nuts almonds), Cheese, Lahori (hot, green chilies coriander)

Mince, Vegetable, Garlic, Rogni (sweet, yolk of egg coconut), Pashori (sweet, stuffed with nuts almonds), Cheese, Lahori (hot, green chilies coriander)

Roasted dry masala spiced sautéed market fresh vegetables

shallow fried onions mushrooms simmered in a rich ginger garlic, spinach and mustard leaves

Indian cheese chick peas

Mix vegetable balls coated with flour spices in light creamy sauce

Mix vegetable balls coated with flour spices in light creamy sauce

Mix vegetable balls coated with flour spices in light creamy sauce

chick peas potatoes

sabzee (vegetables) tossed in tangy chat masala, sizzled with coriander seeds, cumin and onions

fusion of garlic, ginger and oil which is then poured over the daal as it cooks to give a rich and distinctive flavor a must for all daal lovers

whole aniseed, wild onions, roasted mustard, a touch of crushed red chilli cooked with potatoes

whole aniseed, wild onions, roasted mustard, a touch of crushed red chilli cooked with potatoes

whole aniseed, wild onions, roasted mustard, a touch of crushed red chilli cooked with potatoes

whole aniseed, wild onions, roasted mustard, a touch of crushed red chilli cooked with potatoes

whole aniseed, wild onions, roasted mustard, a touch of crushed red chilli cooked with potatoes

Paneer tossed with red onions, green peppers and spiced in tomato with dried fenugreek leaves and coriander sauce

mixture of okra, bangan kuddu

mixture of okra, bangan kuddu

potato and cauliflower dipped in chick pea batter and cooked in aromatic oil

fresh whiting dipped in chick pea batter and cooked in aromatic oil

minced lamb mixed with onions, herbs and special spices (from Istanbul), grilled in tandoor

lightly spiced, north Indian lentil soup with coconut milk

button mushrooms cooked in our special homemade garlic butter

Cooked with kashmiri deggi mirch, hung yoghurt, fried onion and garlic, tempered with whole coriander, cumin red chillies. – mild to medium

fresh succulent chicken dipped in chick pea batter and cooked in aromatic oil

cooked in a creamy, cracked nut and sun dried tomato sauce – Very Mild

Succulent pieces of chicken/Iamb marinate in spices and then barbequed in tandoor.– Medium

Fresh garlic, herbs and fiery kale mirch coming through the sweet mango muraga.– Medium

Cooked with fresh shallots and bell pepper to give light flavoured dish, – Medium

Authentic Punjabi dish prepared from cream and garlic infused with swat herbs –MILD

Cooked in a rich onion yogurt and freshly roasted coriander seeds sauce.– Medium

chicken cooked in blend of naga chillies to give a fiery sensation – Hot

cooked in rich sauce containing vine tomato, shallots, ginger and garlic – Medium

cooked in rich sauce containing vine tomato, shallots, ginger and garlic – Medium

Rich flavours achieved by using fresh ginger, garlic, fresh coriander, fresh vine tomatoes and freshly grounded gram masala. – Slightly Hot

cooked in cast iron wok with fresh Punjabi spices, ginger, garlic and green peppers – Medium

Potato, Cauliflower, Peas, Onions, Dutch Capsicum and tomato in a special Masaladar Sauce – Medium

served with salad

served with salad

diced fresh shallots dipped in chick pea batter and cooked in aromatic oil

light spices and herbs folded into chicken mince and then pan fried

chicken wings marinate in medium spices and herbs, barbecued in tandoor

parcels in cahoots with garden vegetables or Lamb Mince

button mushrooms tossed in a cacophony of light herbs and cream

chick peas and potatoes cooked in light spiced and herb sauce

Succulent pieces of chicken/lamb marinate in spices and then barbequed in tandoor. – Medium

chicken cooked in blend of naga chillies to give a fiery sensation – Hot

chicken cooked in blend of naga chillies to give a fiery sensation – Hot

chicken meat balls cooked with mushrooms, shallots and capsicums in spicy sauce – Medium

a classic Kashmiri dish, cooked in a rich onion, yogurt and tomato sauce – Medium

cooked in cast iron wok with fresh Punjabi spices, ginger, garlic and green peppers – Medium

cooked in rich sauce containing vine tomato, shallots, ginger and garlic – Medium

cooked with fresh cream and cracked nut sauce – Mildm

cooked with roasted aubergine in medium spiced sauce – Medium

Strong and punchy flavours, cooked with fenugreek and Punjabi herbs and spices – Medium

Potato, Cauliflower and peas and medium strength curry sauce – Medium

served with salad

served with salad

lettuce, onion, tomato & cucumber with dressing, hara bhara garden fresh

lettuce, onion, tomato & cucumber with dressing, hara bhara garden fresh

lettuce, onion, tomato & cucumber with dressing, hara bhara garden fresh

lettuce, onion, tomato & cucumber with dressing, hara bhara garden fresh

a cool, creamy blend of yoghurt, cucumber potato & spices

a cool, creamy blend of yoghurt, cucumber potato & spices

a cool, creamy blend of yoghurt, cucumber potato & spices

a cool, creamy blend of yoghurt, cucumber potato & spices

spicy seafood soup with prawn & fish

Vegetable

Vegetable

Lightly spiced, north Indian lentil soup with coconut milk

cream of chicken

Bengali tiger king prawns marinated in spices, garlic, ginger, onions and tomatoes, tempering of crushed coriander seeds and crispy red chilies

Tiger king prawns in butter, garlic, coconut, lime, mint and chili sauce pan fried

Seasoned with herbs and spices, wrapped with light pastry, deep fried golden brown

Spiced Chicken combined with herbed aloo, infused with Karachi spice and pan fried

Spiced Chicken combined with herbed aloo, infused with Karachi spice and pan fried

Spiced Chicken combined with herbed aloo, infused with Karachi spice and pan fried

Spiced chickpeas and whole wheat crisps with mint chutney, sweetened

Sea bass – grilled and served with cream sauce

Chicken mince blended with fresh mint and coriander with a touch of herbs and spices and cooked on skewers over charcoal

The traditional skewer of finely minced lamb delicately flavored with fresh coriander, tomatoes, mint, and spring onions

Spiced Lamb Mince combined with herbed and spices, infused with Lahori spices and pan fried

Lamb cutlets marinade in ginger, garlic & green herbs

Spicy; chicken pan fried with wild onion seeds, persian zeera and cracked coriander

Supreme of chicken marinated with ginger, green chili, crème cheese and coriander stem

Button mushrooms tossed in a cacophony of light masala

Tandoori charcoal smoked salmon, marinated coriander, peppercorn, garam masala and chilies

Chicken mince blended with fresh mint and coriander with a touch of herbs and spices and cooked on skewers over charcoal

Supreme of chicken marinated with ginger, green chili, crème cheese and coriander stem

marinated in yogurt and coriander, peppercorn, fresh mint and red chilies, fired in the tandoor

Sea bass – grilled and served with cream sauce

Chicken mince blended with fresh mint and coriander with a touch of herbs and spices and cooked on skewers over charcoal

chicken, chicken tikka, lamb tikka, prawns, kebab, nan, rice & gravy sauce

marinated in yogurt and coriander, peppercorn, fresh mint and red chilies, fired in the tandoor

The traditional skewer of finely minced lamb delicately flavored with fresh coriander, tomatoes, mint, and spring onions creating an extraordinary play of aromas

Pre order 48 hours before dining – yogurt and coriander, peppercorn, fresh mint and red chillies

Bengali tiger king prawns dipped in spices spicy of garlic, ginger, onions and tomatoes, with a tempering of crushed coriander seeds and crispy red chilies, barbequed

grilled salmon, marinated coriander, peppercorn, garam masala and red chilies

Punjabi country fayre of tender chicken braised in a spicy masala of garlic, ginger, onions and tomatoes, with a tempering of crushed coriander seeds and crispy red chillies. – medium to hot, complex and richly flavored with aromatic spices

Cooked with freshly chopped mixed nuts & delicious herbs in a rich sauce using a wide variety of spices- medium tomatoes with hint of spice

South Indian dish, cooked with masala, fresh garlic, herbs and spices, finished off with sun dried chili sauce. Medium to hot

Authentic Punjabi dish prepared from cream and garlic infused with swat herbs. – mild, creamy with hint of herbs

Rich flavors, fresh ginger, garlic, coriander, vine tomatoes and grounded garam masala. – medium but spicy

Gently poached in a buttery tomato sauce flavored with fenugreek – mild, creamy and buttery

Punjabi bhoona dish prepared with a very rich flavor ginger, garlic, coriander, tomatoes & green peppers with a hint of brandy- medium (Add £1 to price below)

Cooked with fresh garlic, herbs and fiery kale mirch coming through the sweet mango muraga. – spicy, sweet and sour

Cooked in four kinds of nuts, coconut and cream, finished with freshly sliced green chills & spices. Creamy but hot

a blend of vine tomatoes, Jhelum herbs and species – medium

A classic Indian dish that is accented by fresh ginger, green chilies & lemon- strong, intense but medium spice

Traditional Punjabi style dish cooked inside the Handi. The dish is prepared over slow burning flames with chef's specially prepared garam masala, egg, corn pepper, crushed garlic, and garnished with coriander and ginger- medium and complex

A favorite with the Maharajas, rich flavor, fresh ginger, garlic, coriander, tomatoes & green peppers, finished with red wine. – medium (Add £1 to price below): Half chicken, Quarter chicken, Hariallie Malai Murgh Tikka (chicken)

It literally means "stir-fry" . The time of the British Raj in India. Colonial households employed Indian cooks who would use the jalfrezie method of cooking spring onion, capsicums & tomato – Medium

simmered in a smooth buttery creamy and nutty sauce- Creamy and nutty

onions, Dutch capsicums, tomato & sundried mushrooms in Ali's special masaleder sauce – Medium

lemon zest & sweet mango muraba, used to make a sweet & tangy sauce with touch of cream; a favorite in Multan – Mild, sweet and sour

Derived from a court dish of the Moghul emperors the pasanda is traditionally made with thinly sliced meat, fruit cream and grounded almonds. Creamy, fruity and nutty

Cooked with kashmiri deggi mirch, hung yoghurt, fried onion and garlic, tempered with whole coriander, cumin & red chillies. – mild to medium

A cooking bowl cast from the tandoori foundries of the Khyber pass region of North West Pakistan. The dish is prepared over hot flames in a wok, with tomatoes, crushed pepper corn and cumin seeds, plus a generous helping of ginger, garlic and coriander leaves finished with capsicums – medium

with spinach

Simple delicately flavored with herbs garlic and species. – smooth and medium

Cooked in blend of naga chillies to give a fiery sensation. – hot and fairly

This dishes has its origins from the indigenous peoples of the ex-Portuguese colony of Goa, over time it has spiced and hotted up with added lemon juice for tartness and black pepper for extra pungency

A famous Parsee dish, pouched in yellow lentils with herbs and spices. – medium

The dopiaza is a classic Indian dish dating back at least to Moghul times. The name dopiaza broadly translates as "extra onions" . – medium

Cooked with kashmiri deggi mirch, hung yoghurt, fried onion and garlic, tempered with whole coriander, cumin & red chillies. – mild to medium

select any vegetables – medium

with tomatoes, crushed pepper corn and cumin seeds, plus a generous helping of ginger, garlic and capsicums – medium

Originally a Kashmiri dish, authentic rogan josh is cream, dozens of spices, onions and tomatoes. Share a deep red colour derived from the liberal use of dried red Kashmiri chilies. – mild to medium

Cooked with fresh baby spinach and methi (fenugreek) leaves with medium spices. – medium with strong flavor

tossed in an aromatic sauce of browned onions with tomatoes, ginger and ground spices – medium

A traditional Parsee patia is cooked in a dark vinegar sauce, freshly squeezed lemon and mango chutney, – medium, sweet and sour

Cooked with roasted aubergine – medium

Invented in the kitchen of our restaurant by father in 1972. chicken tikka pieces is aromatic and slightly smoky from the tandoor. The masala sauce, spiced but not hot, rich and creamy finished with capsicums – buttery, medium to mild

prepared with coconut cream

prepared with crushed nuts & cream

prepared with fruit & cream

Choice of garlic and onion, mushrooms, chick peas, egg or lemon

Pakistani king basmati rice cooked in stock & lightly spiced; a gift from Punjab

Pakistani king basmati rice cooked in stock & lightly spiced; a gift from Punjab

Mince, Vegetable, Garlic, Rogni (sweet, yolk of egg & coconut), Pashori (sweet, stuffed with nuts & almonds), Cheese, Lahori (hot, green chilies & coriander)

Mince, Vegetable, Garlic, Rogni (sweet, yolk of egg & coconut), Pashori (sweet, stuffed with nuts & almonds), Cheese, Lahori (hot, green chilies & coriander)

Mince, Vegetable, Garlic, Rogni (sweet, yolk of egg & coconut), Pashori (sweet, stuffed with nuts & almonds), Cheese, Lahori (hot, green chilies & coriander)

Mince, Vegetable, Garlic, Rogni (sweet, yolk of egg & coconut), Pashori (sweet, stuffed with nuts & almonds), Cheese, Lahori (hot, green chilies & coriander)

Mince, Vegetable, Garlic, Rogni (sweet, yolk of egg & coconut), Pashori (sweet, stuffed with nuts & almonds), Cheese, Lahori (hot, green chilies & coriander)

Mince, Vegetable, Garlic, Rogni (sweet, yolk of egg & coconut), Pashori (sweet, stuffed with nuts & almonds), Cheese, Lahori (hot, green chilies & coriander)

Roasted dry masala spiced sautéed market fresh vegetables

shallow fried onions & mushrooms simmered in a rich ginger & garlic, spinach and mustard leaves

Indian cheese & chick peas

Mix vegetable balls coated with flour & spices in light creamy sauce

Mix vegetable balls coated with flour & spices in light creamy sauce

Mix vegetable balls coated with flour & spices in light creamy sauce

chick peas & potatoes

sabzee (vegetables) tossed in tangy chat masala, sizzled with coriander seeds, cumin and onions

fusion of garlic, ginger and oil which is then poured over the daal as it cooks to give a rich and distinctive flavor a must for all daal lovers

whole aniseed, wild onions, roasted mustard, a touch of crushed red chilli cooked with potatoes

whole aniseed, wild onions, roasted mustard, a touch of crushed red chilli cooked with potatoes

whole aniseed, wild onions, roasted mustard, a touch of crushed red chilli cooked with potatoes

whole aniseed, wild onions, roasted mustard, a touch of crushed red chilli cooked with potatoes

whole aniseed, wild onions, roasted mustard, a touch of crushed red chilli cooked with potatoes

Paneer tossed with red onions, green peppers and spiced in tomato with dried fenugreek leaves and coriander sauce

mixture of okra, bangan & kuddu

mixture of okra, bangan & kuddu

potato and cauliflower dipped in chick pea batter and cooked in aromatic oil

fresh whiting dipped in chick pea batter and cooked in aromatic oil

minced lamb mixed with onions, herbs and special spices (from Istanbul), grilled in tandoor

lightly spiced, north Indian lentil soup with coconut milk

button mushrooms cooked in our special homemade garlic butter

Cooked with kashmiri deggi mirch, hung yoghurt, fried onion and garlic, tempered with whole coriander, cumin & red chillies. – mild to medium

fresh succulent chicken dipped in chick pea batter and cooked in aromatic oil

cooked in a creamy, cracked nut and sun dried tomato sauce – Very Mild

Succulent pieces of chicken/Iamb marinate in spices and then barbequed in tandoor.– Medium

Fresh garlic, herbs and fiery kale mirch coming through the sweet mango muraga.– Medium

Cooked with fresh shallots and bell pepper to give light flavoured dish, – Medium

Authentic Punjabi dish prepared from cream and garlic infused with swat herbs –MILD

Cooked in a rich onion yogurt and freshly roasted coriander seeds sauce.– Medium

chicken cooked in blend of naga chillies to give a fiery sensation – Hot

cooked in rich sauce containing vine tomato, shallots, ginger and garlic – Medium

cooked in rich sauce containing vine tomato, shallots, ginger and garlic – Medium

Rich flavours achieved by using fresh ginger, garlic, fresh coriander, fresh vine tomatoes and freshly grounded gram masala. – Slightly Hot

cooked in cast iron wok with fresh Punjabi spices, ginger, garlic and green peppers – Medium

Potato, Cauliflower, Peas, Onions, Dutch Capsicum and tomato in a special Masaladar Sauce – Medium

served with salad

served with salad