Judges Indian Cuisine

1. VEGGIE SAMOSA

A TASTY HOMEMADE PATTY STUFFED WITH SEASONED POTATOES AND PEAS.DEEP FRIED AND SERVED WITH CHICK PEAS MASALA AND MINT CHUTNEY.

2. VEGGIE PAKORA

FINELY CHOPPED SPINACH, POTATOES, CAULIFLOWER AND ONIONS ARE DIPPED IN GRAM FLOUR AND DEEP FRIED. SERVED WITH TAMARIND CHUTNEY.

3. STUFFED POTATOES

DEEP-FRIED POTATATO SHELLS STUFFED WITH COTTAGE CHEESE MIXTURE AND BAKED. SERVED WITH MINT CHUTNEY.

4.FISH/CHICKEN PAKORAS

CHICKEN OR SALMON FISH MARINATED WITH SPECIAL SPICES OF AMRITSAR (PUNJAB) BATTERED AND DEEP FRIED. SERVED WITH MINT CHUTNEY.

5. PRAWN PAKORAS

PRAWNS MARINATED IN FRESH LEMON JUICE, GARLIC AND GINGER, BATTERED AND DEEP FRIED KOLIWADA (BOMBAY) STYLE. SERVED WITH MINT CHUTNEY.

6. MIXED PLATTER

VEGGIE PAKORAS, CHICKHEN PAKORAS, AND 2 VEGGIE SAMOSAS. SERVED WITH MINT AND TAMARIND CHUTNEY.

7. SHORBA

CURRY FLAVOURED BROTH OF CHICKEN OR LENTILS COOKED WITH GARLIC, GINGER AND LIGHT SPICES.

8. TOMATO COCONUT SOUP

A CREAMY AND TANGY TOMATO SOUP COOKED WITH COCONUT MILK.

9. TOSSED SALAD

FRESH CUCUMBER, TOMATOES, ONIONS, ALL FINELY DICED AND SPRINKLED WITH CHAAT MASALA. TANDOORI SPECIALITIES

10. SEEKH KABABS (CHICKEN, LAMB OR BEEF)

MINCED CHICKEN, LAMB OR BEEF MIXED WITH FINELY CHOPPED RED ONIONS, GREEN PEPPERS, CHEESE, GARLIC AND GINGER SEASONED AND SKEWERED AND THEN COOKED IN A TANDOORI OVEN.SERVED WITH MINT CHUTNEY.

11. MALAI CHICKEN TIKKA

BONELESS CHUNKS OF CHICKEN BREAST MARINATED IN FRESH CREAM CHEESE AND LIGHTLY SPICED YOGURT, SKEWERED AND COOKED IN AN INDIAN OVEN. SERVED WITH MINT CHUTNEY.

12. TANDOORI CHICKEN

CHICKEN BREAST AND LEG MARINATED IN SPICED YOGURT SKEWERED AND COOKED IN INDIAN TANDOORI OVEN. SERVED WITH MINT CHUTNEY.

13. PANEER TIKKA

CUBES OF PANEER (FRESH HOMEMADE INDIAN CHEESE) MARINATED IN FRESH MINT, YOGURT, GARLIC AND GINGER, SKEWERED AND COOKED IN OUR TANDOORI OVEN. TANDOORI SPECIALITIES

14. TANDOORI VEGGIES

A MELODY OF FRESH CAULIFLOWER, BELL PEPPER, TOMATO, POTATOES RED ONIONS AND PANEER (HOMEMADE INDIAN CHEESE) ALL MARINATED IN OUR SEASONED YOGURT AND THEN SKEWERED AND BAKED IN OUR TANDOORI OVEN.

15. TANDOORI SALMON

SALMON FISH MARINATED IN LIGHT SPICES AND THEN SKEWERED AND COOKED IN OUR INDIAN OVEN.

16. TANDOORI PRAWNS

PRAWNS MARINATED IN DRY FENUGREEK LEAVES AND SEASONED YOGURT AND THEN SKEWERED AND COOKED IN INDIAN OVEN

17. MIXED GRILL

CAN'T DECIDE? ORDER THE MIXED GRILL AND HAVE THEM ALL. COMES WITH TANDOORI CHICKEN, TANDOORI PRAWNS, TANDOORI FISH, LAMB KABAB AND CHICKEN TIKKA.LAMB OR BEEF DISHES

18. ROGAN JOSH (LAMB OR BEEF)

A TRADITONAL KASHMERI CURRY COOKED WITH INDIAN GROUND SPICES, GINGER, GARLIC AND TOUCH OF YOGURT.

19. MALVANI (LAMB OR BEEF)

A THICK SPICY SOUTH INDIAN CURRY COOKED WITH MUSTARD SEEDS, CURRY LEAVES AND OUR CHEFS SPECIAL SPICES.

20. RARRA GOSHT (LAMB OR BEEF)

BONELESS LAMB OR BEEF AND MINCED LAMB OR BEEF COOKED TOGETHER IN A RICH GRAVY WITH GINGER, GARLIC AND SPICES.

21. KEEMA MUTTER (LAMB OR BEEF)

GROUND LAMB

22. KADAHI (LAMB OR BEEF)

SAUTED WITH CORRIANDER SEEDS, BELL PEPPERS, ONIONS, AND SIMMERED IN OUR SEASONED ONION AND TOMATO GRAVY.

23. VINDALOO (LAMB OR BEEF)

A SPICY DISH FROM GOA, COOKED IN GINGER, GARLIC, VINEGAR AND ONION SAUCE.

24. KORMA (LAMB OR BEEF)

COOKED IN A RICH CASHEW CREAMY CURRY SAUCE.

25. SAAG (LAMB OR BEEF)

COOKED WITH SPINACH, SAUTEED WITH LIGHT SPICES, GINGER, GARLIC AND ONION. CHICKEN DISHES

26. CHICKEN MADRAS

POPULAR DISH ORIGINATING FROM MADRAS. CHICKEN BREAST COOKED WITH CURRY LEAVES, MUSTARD AND POPPY SEEDS IN A THICK CURRY SAUCE.

27. BUTTER CHICKEN

A WORLD FAMOUS INDIAN DISH WITH OVEN BAKED BONELESS CHICKEN BREAST CUBED AND COOKED IN RICH CREAMY TOMATO SAUCE.

28. CHICKEN TIKKA MASALA

OVEN BAKED CHICKEN CHUNKS SAUTEED WITH ONIONS, BELL PEPPERS, AND COOKED IN A LIGHTLY SPICED CREAMY CURRY SAUCE.

29. CHILLY CHICKEN

CUBES OF CHICKEN DIPPED IN WHITE FLOUR BATTER, FRIED AND SAUTEED WITH BELLPEPPER, ONION, VINEGAR AND COOKED WITH ONION SAUCE.

30. MALABAR CHICKEN CURRY

A VERY FAMOUS CURRY FROM MALABAR COOKED IN A COCONUT CREAM AND TOMATO SAUCE, SAUTEED WITH CURRY LEAVES.

31. CHICKEN VINDALOO

A SPICY DISH FROM GOA, COOKED IN GINGER, GARLIC, VINEGAR AND ONION SAUCE.

32. CHICKEN KORMA

COOKED IN A RICH CASHEW CREAMY CURRY SAUCE.

33. CHICKEN SAAG

COOKED WITH SPINACH, SAUTEED WITH LIGHT SPICES, GINGER, GARLIC AND ONION.

34. FISH CURRY

FISH MARINATED IN MINT AND COOKED IN OUR CHEFS SPECIAL CURRY SAUCE.

35. PRAWN MASALA

PRAWNS SAUTEED WITH CUBED ONION, BELL PEPPERS AND LIGHTY SPICED ONION SAUCE.

36. MALABAR CURRY (FISH OR PRAWNS)

A VERY FAMOUS CURRY FROM MALABAR COOKED IN A COCONUT CREAM AND TOMATO SAUCE, SAUTEED WITH CURRY LEAVES.

37. VINDALOO (FISH OR PRAWNS)

A SPICY DISH FROM GOA, COOKED IN GINGER, GARLIC, VINEGAR AND ONION SAUCE. VEGETARIAN DISHES

38. CHEFS MIX VEGGIES

FRESH OKRA, BABY EGGPLANT, MUSHROOMS, CAULIFLOWER, CARROTS AND POTATOES SAUTEED WITH FENUGREEK LEAVES, GINGER AND GARLIC AND COOKED IN A DELICIOUS ONION AND TOMATO SAUCE.

39. OKRA (KURKURI BHINDI)

FRESH OKRA, CUT AND FRIED, TOSSED WITH RAW MANGO POWDER AND LIGHT TANGY INDIAN SPICES.

40. BABY EGGPLANTS (BAGHARE BAINGAN)

BABY EGGPLANT COMBINED WITH POPPY SEEDS, AND DRIED COCONUT SIMMERED IN OUR CHEFS SPECIAL SPICES.

41. VEGGIE KORMA

MIX MELODY OF VEGGIES COOKED IN OUR CREAMY CASHEW SAUCE.

42. MALAI KOFTA

A VEGETARIAN ALTERNATIVE TO MEATBALLS. VEGGIE PANNERBALLS COOKED IN CREAMY CASHEW SAUCE.

43. CHILLY PANNER

CUBES OF PANEER DIPPED IN WHITE FLOUR BATTER, FRIED AND SAUTEED WITH BELLPEPPER, ONION, VINEGAR AND COOKED WITH ONION SAUCE.

44. KADAHI PANEER

PANEER SAUTED WITH CORRIANDER SEEDS, BELL PEPPERS, ONIONS, AND SIMMERED IN OUR SEASONED ONION AND TOMATO GRAVY.

45. PALAK PANEER

SPINACH COOKED WITH GARLIC & HOME MADE INDIAN CHEESE (PANEER).

46. ALOO GOBHI

CAULIFLOWER AND POTATOES SAUTEED WITH CUMIN SEEDS, GINGER, GARLIC, TOMATOES AND COOKED IN A THICK ONION SAUCE.

47. CHANA MASALA

CHICK PEAS COOKED WITH ONIONS, TOMATOES AND SPICES.

48. DAL MAHARANI

BLACK LENTILS AND KINDEY BEANS SIMMERED ON LOW HEAT INTO A CREAMY BLEND THAN FINISHED WITH CREAM AND BUTTER.

49. DAL TARKA (YELLOW)

BOILED YELLOW LENTILS PAN FRIED WITH GINGER, GARLIC, CUMIN SEEDS AND FRESH CORRIANDER LEAVES.

50. STEAMED RICE

LONG GRAINED BASMATI RICE STEAMED WITH SAUTEED CUMMIN SEEDS.

51. PEAS PULAO

LONG GRAINED BASAMTI RICE COOKED WITH SAUTEED ONION, TOMATO AND GREEN PEAS.

52. VEGGIE BIRYANI

SAFFRON FLAVOURED BASMATI RICE, WITH A MELODY OF VEGETABLES AND COOKED WITH OUR ONION SAUCE AND SERVED WITH RAITA.

53. BIRYANI (CHICKEN, LAMB OR BEEF)

BONELESS CHICKEN, LAMB OR BEEF MARINATED IN FRESH MINT, COOKED WITH BASMATI RICE AND CHEFS SPECIAL SPICES. SERVED WITH RAITA.

54. PRAWN OR FISH BIRYANI

YOUR CHOICE OF PRAWN OR FISH SAUTEED WITH GINGER, GARLIC AND LIGHT SPICES, COOKED WITH BASMATI RICE AND SERVED WITH RAITA.

55. TANDOORI ROTI

WHOLE WHEAT UNLEAVENED THIN BREAD BAKED IN A CLAY OVEN.

56. PLAIN NAAN

LEAVENED WHITE BREAD BAKED IN A CLAY OVEN

57. BUTTER NAAN

BUTTERED LEAVENED WHITE BREAD BAKED IN A CLAY OVEN

58. GARLIC NAAN

WHITE LEAVENED BREAD WITH GARLIC BAKED IN A CLAY OVEN.

59. LACHCHA PARANTHA

BUTTERED WHOLE WHEAT MULTI LAYERED BREAD. BAKED IN A CLAY OVEN.

60. PUDHINA PARANTHA

MINT FLAVOURED LACHCHA PARATHA. BAKED IN A CLAY OVEN.

61. BREAD BASKET

BASKET OF PLAIN NAAN, GARLIC NAAN AND LACHCHA PARANTHA. BAKED IN A CLAY OVEN.

62. STUFFED NAANS BREAD WITH CHOICE OF STUFFING

CHOOSE FROM: POTATO, ONION, PANEER (HOMEMADE INDIAN CHEESE), SPINACH AND PANEER.

63. PESHAWARI NAAN

A TRADITIONAL RECIPE WHERE THE NAAN IS STUFFFED WITH A TASTY COMBO OF CASHEWS AND CHERRIES. BAKED IN A CLAY OVEN.

64. LAMB OR BEEF NAAN

A RECIPE BAKED IN A CLAY OVEN.WHERE THE NAAN IS STUFFFED WITH LAMB OR BEEF.

65. MANGO CHUTNEY

SWEET AND SOUR SAUCE MADE WITH REAL MANGO PULP.

66. RAITA

HOME MADE YOGURT WITH SHREDDED CUCUMBER AND CARROT, LIGHTLY SPICED.

67. MIXED PICKLES

PICKLED RAW MANGOS AND VEGGIES IN TRADITIONAL SPICES.

68. PAPADUMS

CRISPY LENTIL CRACKERS.

69. HOT SAUCE, MINT OR TAMARIND CHUTNEY