Tea Time Menu All dishes are suitable for coeliacs except for samosa & our selection of breads.
STARTERS...All are served with a salad and a choice of lightly spiced yoghurt & mint dip.
Papadoms (3 per portion)
A crisp wafer of pulse flour, spiced & served
with a cool mint dressing and chopped salad.
Samosa (3 per portion) Unsuitable for Coeliacs
Triangular pastry pockets filled with delicately spiced soft potatoes,
finely chopped onions & sweet green garden peas.
Vegetable Pakora
Chopped mixed vegetables cooked in a gramflour batter with coriander,
giving a mouth watering aroma.
Onion Bhaji (3 per portion)
Sliced onions cooked in a spiced gramflour batter
with a tasty presence of cumin.
Chicken Pakora
Tender pieces of chicken goujons
lightly marinated in a coriander and gramflour batter.
 
MAIN COURSES Served with rice, nan, chapati or chips.

Tandoori Dishes
Meats are marinated for at least 24 hours until tender and bursting with flavour, before being cooked on skewers in our Tandoori oven.

 
Chicken Tikka
Mildly marinated diced chicken with special tendering spices,
a hint of garlic and lemon juice. Sauce not included.
Chicken Shaslik
Diced chicken, seasoned and barbecued over charcoal, with a hint of tomato
puree and a selection of carefully chosen spices. Sauce not included.
 
Sauces to Accompany your Tandoori Dish!
Massalla Sauce
A traditional curried sauce cooked Punjabi style....................................................................£2.95 extra
Makhan Sauce
A rich and creamy butter sauce made with tomato puree,
black pepper and ground fennick..........................................................................................£3.25 extra
Curries

Served with rice, nan, chapati or chips

Can also be ordered hot or very hot on request.
Chicken  
Lamb  
Prawn  
King Prawn  
May also be ordered medium hot or very hot on request.
Curry (Massalla)  
A traditional meal made with the finest ingredients. A typical
punjabi dish with lots of sauce.
Bhuna  
Made in an exquisite sauce with fresh peppers and garden mushrooms,
then gently seasoned.
Jalfreza (House Recommended!)  
Gently seasoned and cooked with fresh peppers and sliced onions,
all in a tangy sauce.
Channa  
Soft chic peas, cooked in a massalla sauce with chat massalla,
absolutely loved by Punjabis!
Saag  
Spinach cooked through a massalla sauce with ground fennick.
Korma  
A very popular mild creamy meal made with desiccated coconut.
 

Dishes for the Spiciest Palates
Madras
Cooked in a hot massalla based sauce with
extra red ground chillies for those with a spicier palate.
Vindalloo
Cooked in a very hot chilli massalla sauce.
 
Vegetarian Curries (Served with Rice, nan, chapati or chips.)
Mixed Bhajee  
A mixed vegetable curry, cauliflower, carrots, potatoes and
garden peas, all cooked together in a dry massalla sauce.
Channa Massalla  
A mixed vegetable curry, cauliflower, carrots, potatoes and
garden peas, all cooked together in a dry massalla sauce.
Mushroom Bhajee  
Garden mushrooms cooked through a traditional sauce,
spiced and herbed delicately
Saag Paneer  
Homemade cottage cheese in a spinach based sauce,
with ground fennick.
Alloo Jeera (Bombay Potato)  
Soft potatoes cooked in a dry sauce
along with finely chopped onions and cumin seeds.
Alloo Mattar  
Curried potatoes and garden peas
cooked in a massalla sauce.
Mattar Paneer  
Homemade cottage cheese and garden peas
made in a traditional style Punjabi massalla sauce.
Saag Alloo  
Spinach and soft potatoes cooked
through a massalla sauce with ground fennick.
Paneer Korma  
A creamy coconut sauce
with diced cottage cheese cooked through.
Vegetable Korma  
A selection of garden vegetables
cooked through a creamy coconut sauce.
Dhal  
A lentil curry made by marinating the lentils and leaving to
soak before cooking through. A very traditional Punjabi dish.
 
Tea or Coffee