2009 À L A C A R T E M E N U GIEN

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Letitia Watkins
5 years ago
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1 2009 À LA CARTE MENU O FO GIENE R HY AT 5 Very Good G IN D

2 NON VEGETARIAN STARTERS Drunken King Prawn King prawn marinated in white wine and crushed pepper, tossed with ginger and garlic. 2. Prawn Honey-Chilli Prawn speciality, stir-fried with natural honey, garlic and chillies Lehsooni Whitebait Whitebait marinated with crushed garlic and caraway seeds in a gram ﬂour batter then fried crisp. 4. Squid Konkani Seared king scallops on curls of squid marinated with English mustard paste and stir-fried with curry leaves, mustard seeds and peppercorns; ﬁnished with a dash of vinegar. 5. Mussels Hara Pyaz Steamed mussels, cooked with Indian herbs, spring onions, garlic and chillies. 6. Fish Amritsari One of the most popular ﬁsh from Punjab, Northern India. Fried chunks of tilapia marinated in a ginger & garlic paste, carom seeds & chilli powder in gram ﬂour, topped with lemon juice and chaat masala. 7. Batakh Ke Sule Chunks of duck marinated with Indian rum, skewered and roasted to perfection in a tandoor, served with mint sauce Murg Malai Tikka 5.95 Succulent cubes of boneless chicken supreme marinated in cheese, fresh spices and cream, charcoal-cooked in a clay oven. 9. Zafrani Seekh Kebab Tender and succulent rolls of minced chicken ﬂavoured with saﬀron, spices and blended with ginger and garlic roasted on hot charcoal embers. 10. Gilaﬁ Seekh Kebab Skewered minced lamb wrapped in fresh aromatic vegetables, and char grilled. 11. Paturee Pan fried crab cakes with a hint of black pepper, ginger and coriander Lamb Samosa Traditional - style Punjabi samosas ﬁlled with minced lamb and green-peas and then fried to a golden crispy ﬁnish Aachari Murg Tikka Luscious portions of chicken thigh marinated in yogurt, chillies and pickling spices, cooked in a tandoor and served with mint chutney Assorted Non-Vegetarian Starter Lamb seekh kebab, chicken tikka, salmon tikka, lamb chop. Very

3 VEGETARIAN STARTERS Vegetable Samosa Traditional Punjabi samosas, stuﬀed with potato and green peas then fried to a golden crispy ﬁnish Harey Matar ki Aloo Tikki Crispy shallow-fried patties of mashed potatoes stuﬀed with green peas, topped with tamarind, mint sauce and yoghurt Onion Potato Bhajiya Finely shredded potatoes, spinach & onions, spiced with fennel, coriander & ginger, then crisply deep-fried Hara Bhara Kebab Deep-fried patties of lightly spiced spinach, with a tender heart of goat cheese Tandoori Broccoli Humble broccoli gets elevated with a spicy marinade and by being cooked over charcoal, giving it a deep, smoky ﬂavour with extra crunch Aloo ka Pataka Our very own version of the stuﬀed potato cooked in charcoal, fondly named by the street vendors in India as a Pataka. Whole Potatoes scooped and stuﬀed with mint, broken cashew-nut and raisin. 21. Paneer Haryali Tikka 4.95 Cubes of Indian cottage cheese marinated and cooked in a tandoor with green masala. 22. Honey-Chilli Cauliﬂower 4.50 A Veer Dhara speciality of cauliﬂower, stir-fried with natural honey, garlic and chillies. 23. Assorted Vegetarian Starter 7.50 Aloo tikki, paneer tikka, onion potato bhajiya and vegetable samosa. Very

4 MAIN COURSE TANDOOR 'Tandoor' is possibly the healthiest section of our menu. The food is exposed to live ﬁre convection cooking where marinated meats are punctured on a metal skewer and placed into the heated cylindrical clay oven. Juices from the meat drip on the charcoal & add a distinct ﬂavour to its smoke. 24. King Prawn Gulmohar Cubes of Indian cottage cheese marinated and cooked in a tandoor with green masala Salmon Tikka Boneless chunks of salmon ﬂavoured with cumin seeds and char-grilled in a clay oven Tandoori Sea Bass Sea Bass stuﬀed with ﬁsh mince marinated in yogurt and chillies, cooked slowly in clay oven Tandoori Chicken A half-chicken, on the bone, marinated and cookedin a traditional north Indian style. 28. Chicken Tikka Shaslik Chunks of chicken with Punjabi spices, skewered with pieces of onion & sweet peppers, then cooked in clay oven. 29. Barra Champ Madira Lamb chops, soaked in a dark rum marinade overnight, spiced with crushed garlic, pounded chillies, cloves, coriander, mustard and yoghurt, cooked over red-hot charcoals. 30. Boti Kebab Char-grilled boneless chunks of lamb marinated overnight in spicy yoghurt, & cooked to perfection in clay oven. 31. Mixed Non-Vegetarian Grill Assortment of king prawn gulmohar, salmon tikka, lamb chop, chicken tikka & gilaﬁ seekh kebab. Very

5 MAIN COURSE TAWA A Tawa is a heavy-based griddle used in Indian cooking and gives its name to a style of preparation, which needs constant stirring and attention. Most Tawa cooking uses a base of onions, tomatoes, ginger and garlic tempered with whole spices. In addition to the base, it takes sixteen diﬀerent herbs and spices to create an authentic Tawa dish. 32. King Prawn Tawa King prawns marinated in yoghurt, ginger and, garlic, broiled in a clay oven and mixed with a special fenugreek-ﬂavoured thick sauce Tawe Ki Bathak Boneless chunks of salmon ﬂavoured with cumin seeds and char-grilled in a clay oven. 34. Sizzling Machali Sea Bass stuﬀed with ﬁsh mince marinated in yogurt and chillies, cooked slowly in clay oven. 35. Murg Palak Tawa Char-grilled chicken tikka with onion, tomatoes, fenugreek & ground ginger, ﬁnished with a generous helping of spinach. 36. Lamb 'Taka Tak' On Griddle This splendid lamb dish owes its particular name to the sound of the utensils constantly clanking on the griddle, during the process of cooking. Prepared with a thick sauce of onion and capsicums Paneer Tawa Masala Indian cottage cheese prepared with thick sauce of Indian spices, onion & capsicums served on a sizzling plate Cruise's Lobster Pepper Fry Top Gun dish on Tom Cruise's dinner at Veer Dhara. Fresh lobster rubbed with lime and turmeric, tossed in peppery onions, with cherry tomatoes and button onions, and tempered with curry leaves and mustard seeds. Served on bed of naan bread. Very

6 MAIN COURSE CURRY Jhinga Kadai Queen prawns ﬂavoured with coriander seeds, and cooked in traditional kadai style Allepey Seafood Curry A varied mix of seafood stewed in coconut based gravy, tempered with mustard seeds & curry leaves, ﬁnished with shredded ginger, and soured with raw mango Fish Tikka Curry Char-grilled ﬁsh tikka masala curry tempered with curry leaves, & mustard seeds, ﬁnished with coconut milk. 42. Tom's Murg Tikka Lababdar Tom Cruise's personal favourite at Veer Dhara. Chicken tikka cooked with a fenugreek-ﬂavoured onion and creamy tomato sauce. 43. Chicken Korma Diced chicken breast cooked in a rich cashewnut gravy, ﬂavoured with coconut & ﬁnished with fresh cream. 44. Kori Gassi Chicken in a thin spicy curry, ﬂavoured with roasted and ground red chillies, coriander seeds, peppercorns, cumin, coconut and garlic, ﬁnished with tamarind pulp. 45. Kadai Chicken Chunks of chicken enriched in an onion & tomato gravy cooked in traditional kadai style. 46. Chicken Khada Masala Homemade style chicken on bone cooked slowly with fresh spices. 47. Laal Maans A traditional Rajasthani speciality of diced baby lamb cooked with dried red chillies & crushed garlic. 48. Lamb Pasanda A saﬀron-ﬂavoured mild lamb dish, cooked in a yoghurt, cashewnut & almond paste, and ﬁnished with cream Lamb Shank Xacuti Lamb shanks cooked in Xacuti masala. This dish originates in Goa, where they like it spicily hot. 50. Gosht Saagwala Sautéed lamb cooked with spinach and garlic. Very

7 MAIN COURSE VEGETARIAN Side dish Main Kadai Paneer A blend of cottage cheese and bell peppers enriched in an onion and tomato gravy. 52. Paneer Makhani Char-grilled cottage cheese cubes cooked in a creamy tomato sauce. 53. Aloo Gobi Adraki Stir-fried baby potatoes and cauliﬂower ﬂorets, cooked in Punjabi style, with tomatoes, onion & ginger. 54. Saag Bhaji / Saag Aloo / Saag Paneer Home-style spinach tempered with garlic and cumin seeds, served on its own, or with the option of added baby potatoes or Indian cottage cheese. 55. Mirch Aur Baigan Ka Salan Chillies and aubergines, stir-fried South Indian-style, in a roasted coconut, sesame seed, peanut and tamarind sauce. 56. Vegetable Jalfrezi Fresh mixed vegetable cooked with red and green capsicum in a masala sauce. 57. Aloo Hara Dania Bombay Aloo Baby new potatoes lightly spiced with aromatic herbs, and mixed with fresh coriander. 58. Bhindi Do Pyaza Succulent fresh okra stir-fried in a pan with chopped onions and garlic. 59. Mushroom Maki Masala Button mushrooms and corns cooked with onions and tomatoes, ﬂavoured with fresh garlic. 60. Pindi Chana Chickpeas cooked with gram-ﬂourand Punjabi spices. 61. Dal Tadka Yellow lentils, tempered with cumin seeds and tomatoes. 62. Dal Makhani Speciality of the house - black-lentil delicacy incorporating fresh tomatoes and garlic, simmered overnight on charcoal, then ﬁnished with cream. Very

8 DUM BIRIYANI Dum cooking is an ancient mention of Indian food preparation. Semi cooked meat or vegetables with partially cooked rice sealed in Handi, which is then covered on all sides with glowing embers to give even heat throughout. This particular style does not allow moisture to form inside the Handi ensuring the food is cooked in its own juices, thus retaining its full ﬂavour. (All biriyani dishes are served alongside Raita or vegetable curry.) 63. Lamb Hyderabadi Biriyani Chicken Yakhani Biriyani Prawns Sofyani Biriyani Vegetable Biriyani RICE Plain Basmati Steamed long-grain basmati rice Jeera Pulao Cumin-ﬂavoured basmati rice Mushroom Rice Rice cooked with seasoned mushrooms. 70. Lemon Rice 3.50 Lemon-ﬂavored rice tossed with curry leaves, lentils & mustard seeds. Very

9 BREADS 71. Naan 2.95 Plain ﬂour triangular-shaped breads cooked in a tandoor Garlic Naan Naan coated with garlic butter and seasoned with chopped garlic Peshawari Naan Naan stuﬀed with desiccated coconut, dry fruits & topped with sesame seeds. 74. Roti 2.50 Whole wheat bread cooked in a tandoor Kulcha Naan stuﬀed with your choice of ﬁlling (choose up-to two selection) Potato Mixed Vegetable Grated Cheese Onion 76. Keema Naan 3.95 Naan stuﬀed with minced lamb Warqi Paratha A multi-layered ﬂaky ﬁne ﬂour bread. SALADS & EXTRAS 78. Raita 2.50 Mixed yogurt (choose up-to two selection) Onion Tomato Cucumber Cumin Potato Mint Mix vegetable Green Salad A fresh addition, sliced and chopped and best served chilled Papadum or plain Chutney Tray A variety of ﬂavoursome additions to your meal. (Charges not applicable on the ﬁrst set of chutney tray) Our Chefs will be more than happy to prepare meals ﬂavoured to your speciﬁcations. Please advice your waiter. A discretionary 10% service charge will be added to the total bill Very

Mogo Fried/Boiled Cassava cooked to your taste.

Mogo Fried/Boiled Cassava cooked to your taste. Vegetable Samosa Mixed vegetables wrapped in filo pastry and deep fried. (2 pieces) 2.95 Paneer Samosa Paneer cooked in spices wrapped in filo pastry and deep fried. (2 pieces) 4.25 Pizza Samosa Cheese