BANQUET MENU – INDIAN £15.95 PER
PERSON (MIN 2 PERSON)

STARTERS

CHICKEN TIKKA
Diced chicken breast marinated in special tandoori massala and
charcoal grilled

GILAFI SHEEK
Tender minced lamb mixed with aromatic garam massala,
chopped onion and fresh coriander, coated with a gilaf of
roasted red peppers

VEGETABLE SAMOSA
Freshly cooked vegetables with crushed
coriander, wrapped in crispy filo pastry

ONION BHAJI
Fine strands of onion-coated in a spicy
batter and cooked until golden brown

MAIN COURSES

MAKHNI CHOOZE
Tandoor grilled chicken, simmered in a smooth
tomato sauce infused with tikka spices and kasoori methi

KASHMIRI ROGAN JOSH
Succulent lamb braised slowly with hot spices and fresh
chopped tomatoes, onions and coriander leaves

NORTH INDIAN GARLIC CHICKEN
A hot and spicy chicken curry, flavoured with crushed pepper
corns, roasted coriander seeds and sautéed garlic and bell peppers

ALOO ZEERA
Baby potatoes roasted slowly in the oven with
red chillies and roasted cumin

TAWA MASSALA KA SABZI
Fresh seasonal vegetables cooked with fragrant garam massala,
roasted crushed coriander and red chillies

RICE/ NAAN

BANQUET MENU – ORIENTAL £17.95 PER
PERSON (MIN 4 PERSON)

STARTERS

MIXED HORS D’OEUVRES
Crispy sesame prawn toast, spring rolls, seaweed and
barbequed chicken wings

MAIN COURSES

SWEET AND SOUR CHICKEN CANTONESE STYLE
Crisp, golden chicken pieces served in a piquant sauce made
with soy sauce, sugar and wine vinegar

SIZZLING CHICKEN IN BLACK BEAN SAUCE
Diced chicken breast in a rich black bean and green pepper sauce

FRIED PRAWNS WITH SZECHUAN SAUCE
Succulent prawns served in a traditional spicy soya
bean sauce from the Szechuan region

BEEF IN BLACK PEPPER SAUCE
Strips of beef sautéed with onions in a robust cracked
peppercorn sauce

MIXED VEGETABLE STIR FRY
Bite-sized seasonal vegetables cooked with aromatic herbs and spices
SPECIAL FRIED RICE