INDIAN FOOD TRADITION
Lunch include sallad and water 89:- , Take away Lunch 75:-
This week’s menu
Next week’s menu
= Very Spicy
Chicken breast marinated with green herbs in masala sauce.
Lamb braised in yoghurt, onion, capsicum and a spice mix of the house.
Matter Paneer (veg)
Home-made Indian cheese with peas. Served with dahl.
Chicken fillet with nuts, coriander, black pepper, tomato and onion.
North Indian meatballs of minced lamb in a spicy sauce with onion, ginger and coriander.
Kadoo Masala (veg)
Pumpkin cooked in a sauce of coconut milk, flavoured with mint and curry leaves. Served with dahl.
Fillet of chicken with capsicum and mushrooms in a tomato sauce, seasoned with ginger, coriander and green chilli.
Lamb curry with aubergine and tomato, flavoured with fennel seeds, coriander and green chilli.
Shahi Paneer (veg)
Home-made Indian cheese in a creamy curry with cashews. Served with dahl.
Grilled chicken breast marinated in yoghurt and masala, braised in coconut milk and cream.
Fillet of pork in a creamy curry with coconut and cardamom.
Paneer Achari (veg)
Indian cheese with red chilli, fresh ginger, pickles, mint and coconut milk. Served with dahl.
Malabari style chicken curry with mustard seeds, cumin, cloves and black pepper.
Laxfilé i krämig sås med cashewnötter.
Aloo Baingan (veg)
Aubergine and potatoes cooked with ginger, chilli and garlic. Served with dahl.
Garlic Chicken Tikka
Grilled chicken breast marinated in garlic, roasted spices, lime and yoghurt. Served with tandoori sauce.
Lamb with spinach, ginger, green chilli, onion and tomato.
Khumbi Paneer Masala (veg)
Indian cheese with mushrooms in a creamy sauce, flavoured with basil. Served with dahl.
Chicken breast in a sauce of fenugreek leaves, mint, sweet basil and coriander.
Goanis Pork Masala
Pork curry from Goa with red wine, tomato, garlic and chilli.
Subzi Masala (veg)
Mixed vegetable casserole. Served with dahl.
Chicken breast with almonds, cardamom and creamy tomato sauce.
Minced lamb with fresh vegetables, fennel, coriander and spring onion.
Paneer Jalfrezi (veg)
Home-made Indian cheese with capsicum and mushrooms in a mild curry. Served with dahl.
Chicken curry from southern India with mustard seeds, curry leaves, tamarind, chili and coconut sauce.
Lamb in a creamy sauce with cashews.
Aloo Matter (veg)
Potatoes and green peas, flavoured with garlic, ginger and coriander.
Murg Do Piyaza
Hyderabadi chicken with onion, tomato and a spice mix of the house.
Fish curry in coconut sauce.
Home-made cheese in a mild sauce of cashew cream, garnised with flakes of papadom.
Cottage cheese tempered with spinach, ginger, garlic and chilli.
Grilled chicken with bones, marinated in lime, yoghurt and tandoori masala. Served with a creamy onion tomato sauce.
Grilled chicken breast marinated in lemon and yoghurt, braised in coconut, cream and fenugreek leaves.
Lunch with salad on buffé, beverage, plain nan and coffee/tea
Lunch Take Away