Starters - Indian Vegetarian

  1. Mixed Vegetable Pakoras

    5.30

    *  
    Assorted vegetables such as carrot, cauliflower and potato are coated in a batter made from gram flour (flour made from chick peas) then quickly deep fried in vegetable oil gram flour, deep fried.

  2. Aloo Tikki

    5.30

    *  
    Potato cakes, medium spiced with onion and coriander then gently fried.

  3. Mixed Vegetable Samosas

    5.30

    *  
    A mixture of potatoes and peas are first cooked with cumin seed, then wrapped in a pastry parcel and fried.

  4. Paneer Rolls

    5.30

    *  
    Homemade Indian cheese is mixed with potatoes and mixed spices, coated in breadcrumb then fried.

Starters - Indian

  1. Seekh Kebab

    6.30


    Ground lamb is mixed with coriander and spices, then wrapped on a tandoor skewer and cooked in the tandoor.

  2. Meat Samosas

    6.40

    *  
    Ground lamb is cooked with peas then wrapped in a pastry and fried.

  3. Fish Pakoras

    8.60

    *  
    Fresh chunky pieces of cod are marinated in lemon, ginger, garlic, coated in gram flour batter then fried.

  4. Tandoori King Prawns

    8.60


    Tiger prawns are marinated with yoghurt, cream and spices then cooked in the tandoor.

  5. Chicken Tikka

    6.30


    Chunky pieces of chicken marinated in a mix of yoghurt and spices then cooked in the tandoor oven.

  6. Tandoori Chicken

    6.30


    Chicken on the bone is marinated first with chilli powder and lemon, after which cream, yoghurt and some spices are added then cooked in the oven.

  7. Boti Kebab

    6.30


    Cubes of lamb are marinated in a blend of soy sauce and groundnut oil then cooked in the tandoor.

Starters - Asian

  1. Vegetable Spring Rolls

    5.50

    *  
    Wafer thin pastry wraps filled with fine rice noodles, mixed shredded vegetables then fried until golden brown.

  2. Chicken Satay

    6.40

    *  
    Lean strips of chicken are marinated then treaded on skewers and pan fried, finished with a topping of delicious peanut sauce

  3. Dim Sum

    6.40


    Parcels made from wanton pastry are filled with a mixture of ground chicken, carrot and spring onion then steam cooked in a steam pot.

  4. Korean Kalbi

    6.60

    *  
    Pork ribs are marinated in soy sauce with spring onions and sesame seeds then oven roasted. Served with samba oeleck (chilli paste).

  5. Tom Yum Chicken

    6.60


    Aromatic clear spicy thai soup flavoured with lemongrass and galangal.

  6. Tom Yum Prawn

    7.90


    Aromatic clear spicy thai soup flavoured with lemongrass and galangal.

  7. Sesame Prawns on Toast

    6.60

    *  
    Bread coated with minced prawn and chicken flavoured with thai curry paste, coriander and herbs, coated with sesame seed then fried.

  8. Japanese Gyoza

    7.60


    Dumplings filled with ground pork, cabbage, ginger, garlic soy sauce and mirin are part shallow fried then steam cooked.

  9. 3 in 1

    9.90


    A sampling dish, where you choose any 3 starters of your choice and get 1 of each that you’ve ordered. Fish has +€1 supplement.

  10. Platter for 2

    19.20


    Double 3in1 combo starter for 2 to share.

  11. Indian Mini Tandoor

    15.00


    A tandoor starter for 2 people to share, this unique way of experiencing tandoor food offers 3 skewers of chicken tikka, boti kebab and seekh kebab.

Main Course - Indian

  1. Lamb or Chicken Biryani

    14.50


    A one dish meal, the meat of your choice is cooked with rice, mustard seeds and some spices, and is dry. This dish is prepared the traditional Indian way, eaten with accompanying natural yoghurt containing chopped onion, coriander and tomatoes (called Pachri).

  2. Chicken or Lamb Curry

    14.40


    Cooked to a traditional north Indian recipe, the curry base is made up of fresh natural yoghurt, tomatoes, onions (ground) coriander and chillies, cooked to whatever degree of heat your prefer (mild – medium or hot).

  3. Keema Matar

    14.40


    Lean minced lamb is cooked with fresh tomatoes, peas, natural yoghurt and spices. A simple but tasty dish.

  4. Saag Ghosht

    14.90


    Lean chunky pieces of lamb are cooked to a melt in your mouth texture with pureed spinach in a tomato and onion based curry sauce. Can be ordered with chicken instead of lamb also.

  5. Lamb Rogan Josh

    14.90


    A classic Indian curry with flavours of cinnamon, cardomom, cloves and bay leaves. Can be ordered with chicken instead of lamb.

  6. Lamb Bhuna

    14.90


    Tender lamb pieces are cooked with mushrooms and spring onion. Can be ordered with chicken instead of lamb also.

  7. Karahi Chicken or Lamb

    14.90


    The meat of your choice is cooked in a curry with a colourful mix of peppers and an aromatic Indian herb called methi, also known as fenugreek.

  8. Podina Chicken

    14.90


    Chicken pieces are first marinated in a blend of coriander mint and yoghurt, then cooked in a tangy sauce.

  9. Methi Malai Maas

    15.30


    Pieces of lamb are cooked with minced lamb, methi and spinach, producing a very tasty dish.

  10. Chicken Jalfrezi

    14.90


    Served on a sizzling platter, this dish does not contain the traditional curry sauce. It would also normally be eaten quite spicy, but we cook according to your taste. The Chicken is cooked with peppers, onion and vinegar; it is a very popular dish.

  11. King Prawn Jalfrezi

    17.00


    Cooked and served as regular Jalfrezi but with King Prawns instead of meat.

  12. Makhani Chicken

    15.30


    Our number 1 selling dish, this recipe would have been the inspiration behind the English born chicken tikka masala (even though makhani is tastier!). Chicken pieces marinated in tikka marinade are cooked in the tandoor then further cooked in a rich curry with butter (makhani), cream, tomatoes and ground almond.

  13. King Prawn Curry

    17.00


    Large prawns are cooked in a yoghurt based gravy flavoured with ginger, garlic onion and coriander.

  14. Monkfish Curry

    19.00


    Indian fish curries require a fish that can hold together during the rigour of being cooked in a curry, monkfish, apart from being a delicious fish does this very well. It’s cooked in a gravy of fresh natural yoghurt, onion, coriander, chillies and spices.

Main Course - Indian Vegetarian

  1. Vegetable Biryani

    12.00


    Mustard seeds are first roasted then pilau rice and vegetables are added, making this a complete meal in itself. We prepare this dish the traditional Indian way, eaten with an accompanying natural yoghurt mix containing chopped onions, coriander, tomatoes and turmeric.

  2. Mushroom & Pea Bhaji

    11.20


    Mushroom and peas are cooked in a tomato based gravy flavoured with garam masala, cumin and chilli powder.

  3. Saag Aloo

    11.20


    Pureed spinach and potatoes are cooked with onions, garlic and spices.

  4. Bombay Aloo

    11.20


    Potatoes cooked with tomatoes in a tomato and onion based gravy.

  5. Channa Masala

    11.20


    In short, chick pea curry. Chick Peas are a huge source of protein, this dish is a staple food for many Indian vegetarians, it’s cooked in a tomato based curry.

  6. Aloo Gobi

    11.20


    Uncomplicated but tasty curry with potatoes and cauliflower.

  7. Teen Dal

    11.20


    This recipe originates from a region in north India known as Sind and combines 3 lentil types: - mung dal, urid dal and channa dal in a curry with a strong hint of garlic.

  8. Rajma Masala

    11.20


    Red kidney beans cooked in a rich tomato based curry.

  9. Sai Bhaji

    11.20


    Spinach and lentils cooked in a medium thick curry sauce.

  10. Mixed Vegetable Curry

    11.80


    Curry with a selection of potatoes, mushrooms, peas, cauliflower and peppers.

  11. Palak Paneer

    12.30


    Indian style cheese made in our kitchen (texture similar to tofu)cooked with pureed spinach.

  12. Matar Paneer

    12.30


    Indian homemade cheese pieces are cooked with tomatoes and peas.

  13. Bhindi Bhaji

    12.50


    Fresh Okra (exotic vegetable grown in India, Thailand and Africa) cooked with crunchy onions in a dryish curry.

  14. Baingan Bharta

    12.50


    Baingan (Aubergine) is skewered and roasted in the tandoor oven, then cooked in a curry with tomatoes and vegetables.

  15. Thali

    19.00


    This offers a variety of vegetarian dishes served with raita, rice and batura – a fried naan with your choice of 3 vegetarian dishes served in katori’s. The thali is the metal tray on which the food is served.

Side Dishes - Indian Vegetarian

  1. Vegetable Biryani

    6.50


    Mustard seeds are first roasted then pilau rice and vegetables are added, making this a complete meal in itself. We prepare this dish the traditional Indian way, eaten with an accompanying natural yoghurt mix containing chopped onions, coriander, tomatoes and turmeric.

  2. Mushroom & Pea Bhaji

    6.20


    Mushroom and peas are cooked in a tomato based gravy flavoured with garam masala, cumin and chilli powder.

  3. Saag Aloo

    6.20


    Pureed spinach and potatoes are cooked with onions, garlic and spices.

  4. Bombay Aloo

    6.20


    Potatoes cooked with tomatoes in a tomato and onion based gravy.

  5. Channa Masala

    6.20


    In short, chick pea curry. Chick Peas are a huge source of protein, this dish is a staple food for many Indian vegetarians, it’s cooked in a tomato based curry.

  6. Aloo Gobi

    6.20


    Uncomplicated but tasty curry with potatoes and cauliflower.

  7. Teen Dal

    6.20


    This recipe originates from a region in north India known as Sind and combines 3 lentil types: - mung dal, urid dal and channa dal in a curry with a strong hint of garlic.

  8. Rajma Masala

    6.20


    Red kidney beans cooked in a rich tomato based curry.

  9. Sai Bhaji

    6.20


    Spinach and lentils cooked in a medium thick curry sauce.

  10. Mixed Vegetable Curry

    6.40


    Curry with a selection of potatoes, mushrooms, peas, cauliflower and peppers.

  11. Palak Paneer

    6.60


    Indian style cheese made in our kitchen (texture similar to tofu)cooked with pureed spinach.

  12. Matar Paneer

    6.60


    Indian style cheese cooked with tomatoes and peas.

  13. Bhindi Bhaji

    6.70


    Fresh Okra (exotic vegetable grown in India, Thailand and Africa) cooked with crunchy onions in a dryish curry.

  14. Baingan Bharta

    6.70


    Baingan (Aubergine) is skewered and roasted in the tandoor oven, then cooked in a curry with tomatoes and vegetables

Main Course - Thai

  1. Phad Thai

    14.50


    One of the most well known dishes to originate from Thailand, rice noodles, cooked with soy sauce, palm sugar, fish sauce is cooked with the meat of your choice – choose from chicken or beef.

  2. Thai Green Curry

    14.90


    A medium spiced coconut based curry cooked with mushrooms, broccoli, with your choice of chicken or beef.

  3. Thai Red Curry

    14.90


    The curry of this dish uses red chillies (thai green uses green), the difference in ingredients is subtle (milder) but the resulting taste is quite different. Cooked with your choice of chicken or beef.

  4. Massaman Curry

    14.90


    Normally milder than the previous thai curries, peanuts form the principle taste ingredient for this dish along with coconut milk, chunky pieces of potato and the choice of chicken or beef.

  5. Ginger StirFry

    14.90


    Stir fried strips of meat are cooked at a very high heat with peppers, spring onion and ginger juliennes. Chicken or Beef.

  6. Ginger Veg StirFry

    14.90


    Stir fried at a very high heat with peppers, spring onion and ginger juliennes.

  7. Cashewnut Stir-fry

    15.50


    Strips of a choice of chicken or beef coated in tapioca flour stir fried at high heat with cashewnut, onion and pepper.

  8. Cashewnut Prawn Stir Fry

    17.70


    King Prawns stir fried at high heat with cashewnut, onion and pepper.

  9. Cashewnut Veg Stir Fry

    12.70


    Mixed vegetables stir fried at high heat with cashewnut, onion and pepper.

  10. Thai Chilli Stir Fry

    14.90


    Thinly sliced pieces of chicken or beef are stir-fried with chillies, peppers, onion and basil.

  11. Chilli Veg Stir Fry

    12.00


    Vegetables are stir-fried with chillies, peppers, onion and basil.

Sundries

  1. Poppodoms / Thai Prawn Cracker

    3.00


    a crispy flat disc made from lentils (urid dal) and served with a fresh yoghurt and mint/coriander dip, chopped onion/tomato/cucumber dip (called kachumber) and a sweet mango chutney, and some thai prawn crackers (contains gluten)

  2. Chapati

    2.60


    Flat bread with wheat flour (called Atta) cooked in the tandoor

  3. Naan Bread

    2.60


    Flat bread made from plain flour cooked in the tandoor

  4. Paratha

    3.60


    Naan bread stuffed with potato.

  5. Pilau Rice

    3.10


    with bay leaves black cardomom and whole peppers

  6. Fried Egg Noodles

    3.60


    Egg noodles stirfried with carrot and spring onion.


Peanuts

Sulphites

Fish

Mustard

Lupin

Nuts

Sesame

Molluscs

Celery

Wheat

Eggs

Diary

Crustaceans

Soya

* COOKED IN OIL THAT MAY CONTAIN TRACES OF PEANUT, FISH, MUSTARD, TREE NUTS, MOLLUSCS, WHEAT, EGG, DAIRY, CRUSTACEANS, SOYA