BEACONSFIELD

MEAT DOMPING
marinated mince Lamb dumpling in hot garlic sauce.

LAMB WARM SALAD
Crisp fried lamb marinated with chilly garlic dressing red onions and carrots.

CHILLI CHICKEN
morsels of chicken, cooked with green chilli sauce, mixed peppers & flavoured with dill leaves.

CHILLI PANEER
batons of cottage cheese, spiced with sweet ‘n’ sour sauce and tossed in fresh tomatoes.

CHAT MASALA
tangy masala sauce cook with chicken or potato or chana (chick peas).

MURGH NAZAKAT
succulent skewered chicken delicately flavoured with garlic and nutmeg.

TIKKA
(chicken or lamb) marinated in yoghurt, herbs and spices, grilled in tandoori oven.

TANDOORI CHICKEN
chicken on the bone, marinated to a traditional recipe using yoghurt, ginger, garlic, bay leaves, cloves, cardamon, mace, nutmeg and red chillies.

SHEEKH KEBAB
minced lamb, ginger and mixed herbs and spices. Cooked on a skewer.

SALMON TIKKA
fillets of salmon diced and marinated with dill, fennel, ginger and honey.

JHINGA ‘E’ GARLIC
king prawns grilled in the tandoori oven with a hint of garlic and mint.

TIGER PRAWN PATHIA PUREE
highly spiced hot, sweet and sour sauce, served on a puree.

BEEF KORAI
a medium spiced beef dish with peppers and onions.

BEEF JALFREZI
This hot curry uses green chillies as its base, together with garlic, ginger and onions.

DUCK KORAI
a medium spiced duck dish with peppers and onions.

DUCK JALFREZI
hot curry cooked with green chillies, ginger and garlic.

ACHARI
(Chicken or Lamb), an authentic tangy preparation of curry, flavoured with pickled spices and tomatoes.

KARAHI KEBAB KHYBERI
cubed chicken cooked with tomatoes, green peppers with Chef’s own recipe. This dish originates from the Khyber-pass.

MURGHI MOSSALA
chicken cooked with minced lamb, almonds and fresh coriander mixed together with an exotic blend of herbs and spices.

GREEN CHICKEN CHILLI CURRY
chicken cooked with a blend of ground coriander, green chillies and a hint of garlic.

CHICKEN JASMIN
mild spiced chicken served in a coconut sauce with saffron and chef ’own recipe.

ROGAN
(Chicken or Lamb), a medium spiced curry with a tomato base, cumin and fresh coriander

BHUNA
(Chicken or Lamb), medium spiced curry with tomato, onion, garlic & fresh coriander.

DANSAK
(Chicken or Lamb), Hot sweet and sour curry cooked with lentils.

MURGH-MAKHANI
clay oven roasted chicken with traditional Makhani gravy. This is a mild,

METHI MURGH
Chicken cooked with fresh fenugreek leaves

JEERA MURGH
Cumin flavoured chicken curry

MADRAS
(Chicken or Lamb), hot curry with red chillies, garlic and fresh coriander.

LAMB CHETTINAD
lamb marinated with freshly ground coriander, pepper and red chilli, finished with coconut milk.

VINDALOO
(Chicken or Lamb), primarily made with red chillies, gram masala and garlic. The Portuguese introduced chillies to Goa in the 16th and 17th centuries.

TIKKA MASALA
(Chicken or Lamb), a curry using tomato, almond and coconut powders, cream and fenugreek leaves.

KORMA
(Chicken or Lamb), mild curry, thick coconut gravy with a smooth texture.

KORAI
(Chicken or Lamb), medium spiced curry with peppers and onions

PATHIA
(Chicken or Lamb), highly spiced sweet curry with onion, tomato, red chillies, lemon juice, sugar, fenugreek leaves and fresh coriander.

SIKENDARI BADI LAMB
this is a very exotic Indian dish, shank of lamb marinated with herbs and spices then roasted in the oven.

SEA FOOD MOILLY
a mild mixed seafood curry cooked to a traditional south Indian style.

TIGER PRAWN DANSAK
hot, sweet and sour with lentils.

TIGER PRAWN KORAI
medium spiced curry with peppers and onions.

TIGER PRAWN JALFREZI
hot prawn curry, green chillies, ginger and garlic.

TIGER PRAWN PATHIA
highly spiced hot, sweet and sour sauce.

SABZI JALFAZI
(V) selection of vegetables cooked with shredded ginger, garlic, red and green chillies. This is a spicy hot dish.

PANEER TIKKA MAKNI
(V) Tandoori baked Paneer cooked in onion and tomato masala, with ground almonds, coconut and a hint of cream.

PANEER KORAI (V) medium spiced curry with peppers and onions

HYDERABADI VEGETABLE BIRYANI
(V) basmati rice cooked with a selection of vegetables, and served with a vegetable curry.

TANDOORI LAMB CHOPS
lamb chops marinated in herbs and spices and then grilled in the tandoori oven.Garnished with beetroot pickled onions.

TANDOORI CHICKEN
chicken on the bone, marinated to a traditional recipe using yoghurt, ginger, garlic, bay leaves, cloves, cardamom, mace, nutmeg and red chillies.

TANDOORI DUCK
Breast of Duck, on the bed of mashed potatoes, roasted in the Tandoori oven.

BARRA KEBABA (BEEF LOIN)
marinated in black cumin seeds herbs, Served with roasted baby tomato and Pickled Challotte onion.

TIKKA
(chicken or lamb) marinated in herbs and spices, grilled in the tandoori oven.

ANDOORI MIXED GRILL
a mixture of chicken chops, chicken tikka, sheek kebab and lamb tikka.

CHICKEN or LAMB SHASHLICK diced chicken or lamb marinated in herbs and spices together with peppers, onions and tomatoes, roasted in the tandoori oven.

TANDOORI DUCK SHASHLICK
breast of duck on the bed of roasted peppers and onions. Roasted in the tandoori oven.

TANDOORI KING PRAWN
king prawns marinated in herbs and spices, grilled in the tandoori oven.

SALMON TIKKA
fillets of salmon diced and marinated with dill, fennel, ginger and honey.

TANDOORI PANEER SHASHLICK (V) diced Indian cheese delicately spiced together with an Assortment of vegetables, roasted in the tandoori oven.

TANDOORI KING PRAWN SHASLICK
king prawns marinated in herbs and spices, together with peppers, onions and tomatoes, roasted in the tandoori oven.

(V) = Vegetarian

The Tandoori oven history dates back to the Indus Valley Civilization 1500BC. The word Tandoori originates from Persia, “Tan” meaning HOT and “Door” meaning INSIDE. Tandoori ovens are all made from clay and designed for minimal heat loss. Fuelled by charcoal the tandoori oven flavours the meat cooked in it with rich roasted bar–b-que taste and aromas.

AG ALOO
spinach cooked with potato.

SABZI-E-BAHAR
mixed vegetables cooked dry with herbs and spices.

MIXED VEGETABLE CURRY
selection of vegetables cooked in a medium curry sauce.

MUSHROOM BHAJEE
mushrooms sautéed

BHINDI BHAJEE
okra (ladies fingers) sautéed in mixed spices.

CAULIFLOWER BHAJEE
Cauliflower cooked dry with mixed spices.

SAG BHAJEE
Spinach cooked with garlic.

BOMBAY ALOO
Potatoes cooked in a traditional way.

MUSHROOM SAG
mushroom with spinach

SAG PANEER
spinach cooked with cheese.

COURGETTE BHAJEE
courgettes cooked dry with mixed herbs and spices.

CHANNA MASALA
chickpeas cooked with masala sauce.

ALOO JEERA
potato with cumin seed sauce.

DAL SAMBA
lentils with vegetables.

TARKA DAL
lentils with garlic.

ALOO GOBI
Potato with cauliflower.

ONION BHAJEE
Fried onion ball.

ASPARAGUS
Indian style.

PANEER MUTTER
Peas with cheese.

BAINGAN MIRCHI KA SALAN
Baby aubergines with chilli, peanut,coconut,sesame and tamarind sauce.

BOILED RICE

PILAU RICE

MUSHROOM RICE
Basmati rice cooked with mushrooms.

SPECIAL EGG FRIED RICE
Basmati rice cooked with eggs.

CHAPATIES
Thin un-leaven bread.

TANDOORI ROTI
The most basic Indian bread made from whole-wheat flour cooked in the tandoor.

PARATHA
Un-leaven bread fried.

RAITHA
Traditional natural yoghurt

PAPADOM

MASALA PAPADOM (spicy)

CHUTNEY & PICKLES
(please note that chutney tray charged per person)

NAN

PESHWARI NAN
Stuffed with almonds.

KEEMA NAN
Stuffed with spiced minced lamb.

KULCHA NAN
Stuffed with mashed Vegetables.

GARLIC NAN

CHILLI NAN

NAN is a Persian word, which means bread. It is made using white flour, egg, yoghurt, milk and baking powder.

Nan is a leavened teardrop Indian bread.