Here's a selection of dishes from our extensive New Menu:
Starters
Moksh 3 Ways
a) Spicy Lamb Fillers
b) Chicken Tikka with Salad Cress
c) Balchao Dusted Pork Belly on Tomato Cha-rasa-
-
Delhi Chaat
Chaat is an essential item at every Indian party or wedding. It is also known as street food in India where people gather for a chit-chat.
-
Rista Gustaba
Kashmiri kebabs of minced lamb and homemade spices topped with tomato and yoghurt sauce.
-
Goan King Prawn Nanchetta
This fiery dish from Goa (Coastal Western India) is almost like a pickle, served on baby naans.
Healthy Main Courses from our Great Kebab Factory
Wild Mushrooms (V)
Assorted fresh mushrooms marinated in ground spice and cooked to perfection in the Tandoor.
-
Chicken Pahadi Tikka (H)
A delicacy from the foothills of Gharwal northern mountainous region of India which is known for its greenery, climate and traditional Indian cuisine.
(Part of the Innovation award 2009)
-
Tutrani Badak
A breast of Barbary duck of Rajasthani origin, marinated in a red chilli paste and homemade spices. Finished in the Tandoor and served with spiced chick peas.
Mains: Speciality Curries
Chicken Kalimiri Chettinad (H)
Black pepper chicken curry, Chettinad is the term normally associated with the cuisine of The Chettiyars of Tamil Nadu. They were the originators of the devilled sauce, vibrant with the flavours of crushed black pepper and tamarind pulp.
-
Laal Maas (Lamb) (H)
Laal means red and Maas means meat. This traditional Rajasthani dish gets its colour from the chillies used to cook it. If you prefer your curries hot, this is a choice for you.
-
Duck Lemon Grass Coriander (N)
Breast of Barbury duck cooked in a tangy sweet and sour curry flavoured with fresh lemon grass. Of Thai origin but given an Indian twist, garnished with fresh coriander and lemon grass.
-
Bina’s Calcutta Fish Curry
Recipes directly from Bina, godmother of many celebrity chefs in India, who specialises in traditional Bengali style fish, marinated in mustard pickle, fried and then cooked in onion mustard curry.
-
Drunken King Prawns
King Prawns stir fried in Cobra Beer with an onion base, similar to that of the Bhuna.
Mains: Vegetarian Dishes
Bawarchi Bhendi Masala
Fresh okra tossed with onions, tomatoes, cumin, spice and coriander leaves.
-
Sabzi Bahar
Seasonal Vegetables tossed in a traditional wok with cumin and crushed black pepper.
-
Vegetable Jaipuri Kofte
In the simplest form, koftes consists of balls of mixed vegetables with spices, served in a mouth-watering cheese curry sauce.
Mains: Traditional Favourites
Chicken Spinach Balti (H)
There really are balti people who live in Baltisan, once it was a kingdom complete with its own royals. The people are friendly and colourful. Their food has evolved over centuries into pan cooked stir-fries, the results are aromatic and very tasty indeed, a few years ago balti cuisine was discovered by a restauranteur from Birmingham, England. Since then it has taken off in a big way.
-
Chicken Tikka Massala (H) (N)
Another British favourite which needs no introduction! This version of the dish is refined without the use of any food colourings.
-
Lamb Dhaansaak (H)
We are delighted to offer you this all-time classic lamb dish which is prepared in authentic style. Many Chefs add their style but it is of Persian origin. Dhaansaak is comprised of two words, ‘Dhaan’ meaning rice and ‘Saak’ meaning the pureed vegetables and lentils combined with lamb. Please do not confuse this dish with its namesake sold elsewhere.