Chef's Special Dishes
16. Mango Garlic Chicken - £9.99
Chicken cooked in mango chutney and Chef’s exotic ingredients. Mild dish.
17. Lamb or Chicken Kebab Karahi - £10.99
Mince lamb or chicken kebab cooked in medium spices with onions and peppers. Served sizzling.
18. Chicken Chilli Ba Yang - £10.99
Slices of chicken marinated in herbs and spices, cooked in hot and thick sauce. An exotic flavour.
19. Lamb Kaddu - £11.99
Pieces of lamb cooked with butternut, spices and garlic in a medium sauce. Served in butternut squash.
20. Duck Bhuna - £12.99
Medium spiced slices of duck breast oven-grilled and served in thick medium sauce.
21. Ak-Bari Lamb Shank - £16.99
Signature dish. A fashionable bone cut from the end of the leg cooked in sauce. Served with pilau rice.
22. Tava Gosht Lahori - £10.99
Lamb tikka pan fried with spices, herbs, garlic and juliennes of ginger root. Served sizzling.
23. Lamb Green Chilli - £10.99
Lamb cooked with green chillies, coriander, mint and tamarind sauce to make a distinct green chilli curry.
24. Beef or Lamb Naga - £10.99
Tender pieces of beef or lamb cooked with spices and naga chilli (also known as ghost pepper). Very hot.
25. Lamb or Beef Qasuri Methi - £10.99
Lamb or beef cooked with onions, qasuri methi and spices in medium thick sauce.
26. Zangly Lamb Special - £9.99
On the bone tender pieces of lamb cooked in Indian sweet chill sauce. Served in a poppadum basket.
27. Potato Basket - £11.99
A dish for the health conscious. The deep fried basket is filled with squid, mixed vegetables, prawns, quail egg accompanied with tangy tamarind sauce.
28. Beef Ananasa - £15.99
Tender pieces of beef cooked in pan fried butter, garlic, honey and soya sauce. Served in a pineapple.
29. Duck Special - £13.99
Duck breast marinated with spices and roasted in oven with sauce honey. Served with mash potatoes.
30. Sea Bassergine - £13.99
Sea bass stuffed with garnished aubergine and spices. It is then grilled and served with pilau rice.
31. Fish Apricot Special - £9.99
Tilapia fillet coated in sesame seeds and then deep fried. Served in slightly tangy apricot sauce.