10:10:10
Pre Appetisers
2 Plain Poppadoms And Condiments
Mint sauce and onion salad with 1st portion and with more then 1 portion you will receive additional lime pickle and mango chutney.
Appetisers
Mogul Lamb Chops
3 Tender pieces of lamb chops are marinated in olive oil, garlic, yoghurt, mixed herbs, crushed chilli, salt and pepper
Kebab Cocktail
A combination of 2 chicken tikka, 1 seekh kebab, 2 lamb tikka and 1 lamb chop
Tandoori Grilled
Lamb Shashlick
Barbecued Lamb grilled in tandoori over on a screwer accompanied with tomatoes, green pepper, red pepper and onion.
Tandoori Mixed Grill
Charcoal grilled quarter tandoori chicken, lamb tikka, chicken tikka, seekh kebab, lamb chop and naan
Tandoori Lamb Chop
6 Tender pieces of lamb chops are marinated in olive oil, garlic, yoghurt, mixed herbs, crushed chilli, salt and pepper
Madras
Traditional favourite. Gravy made from slowly boiling water, vegetable ghee, onions, bell peppers, tomatoes, potatoes and carrots until it becomes a soup like consistency. Then spices and herbs are used to get the perfect balance, vegetable oil, garlic, ginger, bay leaf, cinnamon, grounded chilli, grounded turmeric, jeera, cilantro, cardamom, paprika, fenugreek leave, lemon juice, whole black pepper and salt. Saucy dish.
Vindaloo
With potatoes. Traditional favourite. Gravy made from slowly boiling water, vegetable ghee, onions, bell peppers, tomatoes, potatoes and carrots until it becomes a soup like consistency. Then spices and herbs are used to get the perfect balance, vegetable oil, garlic, ginger, bay leaf, cinnamon, grounded chilli, grounded turmeric, jeera, cilantro, cardamom, paprika, fenugreek leave, lemon juice, whole black pepper and salt. Saucy dish Very hot.
Moguls Bhuna
Customer favourite. The word bhuna comes from Urdu and Bangali origins and it means to be fried, it is a style of Northern Indian cooking where firstly the spices are fried in hot oil and then the other ingredients are combined, the sauce is reduced to a point where it is really thick and clings to the meat. Due to the richness of the spices it is served medium dry.
Saag
Saag is more common in the Pakistani and Indian region of Punjab, especially sarson da saag, where it may be eaten with roti, it is also eaten in the North Indian regions of Haryana and Uttar Pradesh. It is cooked exactly the same way as a Moguls bhuna with the fresh spinach as an addition.
Dansak
Dansak is made by cooking main ingredient with lentils masoor dal. The dhansak is flavoured with dansak masala which is a mixture of fifteen different spices plus ginger, garlic, coriander leaves, green chilli and fenugreek leaves. Fairly hot, sweet and sour dish served with fragrant basmati rice.
Korai Garlic Chilli
This dish has a very thick and tasty sauce and is normally served in restaurants in a sizzling karahi at your table its cooked using a stir fry style with large pieces of onions, capsicums and toasted garlic with added herbs and special spices. Chicken, lamb or king prawns are the preferred meat used to cook the karahi but vegetable karahis are growing in popularity
King Prawn Korai Jalfrezi
Jalfrezi is another Indian restaurant favourite and is a fantastically rich and flavoursome dish. A tomato based curry with a fiery chilli kick. The dish originated in the Bengal area of the northeast region of the Indian Subcontinent. The Bengal area is now split between Bangladesh and the Indian state of West Bengal. A jalfrezi curry is basically a stirfry spicy hot curry. Some people argue that jalfrezi is a style of cooking rather than being a dish in its own right Spicy hot.
Currys
Traditional favourite. Gravy made from slowly boiling water, vegetable ghee, onions, bell peppers, tomatoes, potatoes and carrots until it becomes a soup like consistency. Then spices and herbs are used to get the perfect balance, vegetable oil, garlic, ginger, bay leaf, cinnamon, grounded chilli, grounded turmeric, jeera, cilantro, cardamom, paprika, fenugreek leave, lemon juice, whole black pepper and salt. Saucy dish.
Korma
Korma comes from the Indian kurma which means for her. Korma was designed for women who were constantly getting taken on dates to curry houses by their spicy food loving boyfriends. Experienced curry eaters would advise against ordering korma if you are a man, as it is comparable to ordering a J20 in a rough pub. All jokes aside it is the most popular dish on our menu amongst both genders, cooked in dedicated coconut flakes, cream and sugar Sweet and creamy.
Tikka Masala
In 2001, British Foreign Secretary Robin Cook declared that Chicken tikka masala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. He went on to explain that Chicken tikka is an Indian dish. The Masala sauce was added to satisfy the desire of British people to have their meat served in gravy. There are 48 different ways of cooking this dish ours way of cooking is with dedicated coconut, grounded almond, cream and sugar sweet and creamy dish Mild.
Briyani
Made with main Ingredient that is chicken, lamb, King prawn, vegetable, Chicken tikka mixed with basmati rice and flavoured with cloves, cinnamon, cardamon, bay leaf, coriander, mint, garlic, ginger, green pepper, red pepper and onions. Traditionally, orange saffron milk was sprinkled on the top of the dish before baking so that the rice grains had a variated white and yellow orange colour and a subtle saffron flavour. Today the high cost of saffron means that our takeaway unfortunately use slight yellow food colouring instead. Due to biryani being dry we serve tarka daal with this dish.
Salad