AAGRAH, LEOPOLD SQUARE DINE SHEFFIELD MENU

Size: px

Start display at page:

Download "AAGRAH, LEOPOLD SQUARE DINE SHEFFIELD MENU"

Annabelle Webb
5 years ago
Views:

AAGRAH, LEOPOLD SQUARE DINE SHEFFIELD MENU Starter, Main and a Sundry for 15: Starter: Dall Soup Mixed lentils with ginger, garlic and selected spices.

Served with salad and raita (milk). Chicken Tikka Grilled Cubes of chicken breast marinated in yoghurt, ginger, garlic, coriander, turmeric, lime juice and cooked over charcoal.

1 AAGRAH, LEOPOLD SQUARE DINE SHEFFIELD MENU Starter, Main and a Sundry for 15: Starter: Dall Soup Mixed lentils with ginger, garlic and selected spices. Aagrah Yakhnee A traditional Pakistani chicken soup with herbs and spices. Chicken Chaat Chicken marinated in roasted gram flour, ginger, garlic and a selection of spices. Deep fried. Served with salad and raita (milk). Chicken Tikka Grilled Cubes of chicken breast marinated in yoghurt, ginger, garlic, coriander, turmeric, lime juice and cooked over charcoal. Served with salad, grilled onions and pepper. Chicken Liver Tikka Grilled Chicken liver marinated in selected herbs and spices, cooked over charcoal. Served with salad, grilled onions and pepper. Chicken Pakora Diced chicken and sliced onions in spicy batter. Deep fried. Served with green salad. Kashmiri Kebab Minced meat specially cooked with fresh herbs and spices, mixed with milk, egg and onions, in a light potato covering then shallow fried. Served with salad and drizzled with Kashmiri sauce. Seekh Kebab Grilled Minced meat with onions, green chillies, herbs and spices. Cooked on a skewer and served with green salad, grilled onions and pepper. Shami Kebabs Minced meat with onions, green chillies, herbs and spices. Cooked with lentils and fried with egg paste. Served with mixed green salad, drizzled with mint sauce. Lamb Chops Grilled Lamb chops marinated in selected spices. Cooked over charcoal. Served with mixed leaf salad, grilled onions and pepper, drizzled with Kashmiri sauce. Onion Bhaji Onion roundlets dipped in spicy batter and then deep fried. Served with green salad.

2 Vegetable Pakora Aubergine, cauliflower, sliced potatoes, onions and mushrooms mixed with green chillies, herbs and spices. Dipped in a spicy batter and then deep fried. Served with mixed green salad. Vegetable Samosa Spicy vegetable filling folded into specially made crispy pastry triangle. Aloo Tikka Potatoes mixed with garlic, ginger, pomegranate seeds, green chillies, fresh coriander and selected spices, dipped in batter and shallow fried. Served with Lahori chana, salad and drizzled with tamarind sauce. Mains Kashmiri Regional Dishes: In Kashmir, a wide variety of fresh vegetables are available and the tradition is to mix vegetables with chicken or meat to make a dish that is healthy and low in calories: Murgh Palak Chicken and spring leaf spinach tenderly cooked with onions, garlic, julienne cut ginger, coriander, bay leaf and cinnamon juice. MurghBangun Chicken and aubergine tenderly cooked with onions, garlic, julienne cut ginger, coriander, mustard seeds, bay leaf and cinnamon juice. Keema Palak Lamb mince and spring leaf spinach tenderly cooked with onions, garlic, julienne cut ginger, coriander, bay leaf and cinnamon juice. Murgh Aloo Chicken cooked with potatoes and methi, onions, garlic, tomatoes, ginger, green chillies, coriander and bay leaf juices. Aagrah Dishes: Kashmiri with Chicken or Meat A dish cooked with fresh bananas & lychees in Kashmiri spices, creating a highly valued and unique mild taste characteristic of its origin. Dansak with Chicken or Meat A dish cooked with onions, ginger, pineapple and lentils with a selection of spices and herbs, originating from Persia. A mild dish. Korma with Chicken or Meat A very mildly spiced curry cooked with sultanas, almonds and fresh cream.

3 Bhuna with Chicken, Meat or Keema (minced meat) A thick curry with herbs, fresh tomatoes, green chillies, green dhania, fresh ginger and garlic. Dopiaza with Chicken, Meat or Keema A highly spiced dish cooked with onions, tomatoes, ginger, garlic, cumin, coriander and garam masala. Garnished with fresh onions. Madras with Chicken, Meat or Keema A highly spiced dish cooked with onions, garlic, ginger, cream and madras spices. Vegetarian Specialities: Vegetable Lahsen - Assorted fresh vegetables cooked with tomatoes, fresh sliced garlic, mustard seeds, green chillies with typical herbs and spices. Mixed Vegetable Achar Assorted fresh vegetables cooked with fresh tomatoes, onions, green chillies, fresh garlic, coriander, methi seeds, aniseed, mustard seeds, pickled spices, ginger and yoghurt. Gently simmered in bay leaf juices. Balti Vegetable Chilli Mixed vegetables cooked with green chilli, tomatoes, onions, garlic, mustard seeds and ginger with a selection of the finest spices. Bangan Ka Bhurta Aubergines grilled and skinned. Cooked with tomatoes, yoghurt, onions, ginger, mustard seeds, garlic and pickled spices. Sai Bhaji Fresh spinach, fenugreek leaves fresh soya, mustard seeds, okra, aubergines, and dallchana cooked with onions, tomatoes, asafoetida and selected spices. Vegetable Sindhi Assorted fresh vegetables cooked with onions, garlic, tomatoes, green chillies, yoghurt, cream, mustard seeds, fresh lime and typical garam masalas. This dish originates from Singh. An authentic recipe. Mixed Vegetable Hyderabadi Assorted fresh vegetables cooked with tangy spices, coriander, fresh cream, yoghurt, mustard seeds, tomatoes, garlic and ginger cooked in the juices of bay leaves, cardamom and cloves. This is a very rich dish full of distinctive flavour. Vegetable Makhani Assorted fresh vegetables cooked with a sauce containing sultanas, almonds, pineapple, butter, fresh cream, mustard seeds and a selection of spices. Balti Paneer Kashmiri style cured cheese, mustard seeds, cooked with onions, green chillies and coriander with some of the finest herbs and spices. This is a very popular dish of India.

4 Balti Saag Aloo Paneer Spring spinach, new potatoes and Kashmiri style cured cheese, mustard seeds, cooked with onions, green chillies and coriander, with selected aromatic herbs and spices. This is a highly appreciative dish of Kashmir. Balti Vegetable Paneer Mixed assortment f fresh vegetables and Kashmiri style cured cheese, mustard seeds, cooked with onions, green chillies and coriander, among a selection of aromatic herbs and spices. This is a vegetarian delight. Balti Mushroom Chilli Fresh mushrooms cooked with green chilli, tomatoes, onions, garlic and ginger with a selection of finest spices. Vegetarian Curry Dishes: Dall Piaz Chana Dall (yellow split lentil) cooked with spring onions, tomatoes, fresh coriander and green chillies with selected herbs and spices. Vegetable Kashmiri These dishes are cooked with fresh bananas & lychees in Kashmiri spices, creating a highly valued and unique mild taste characteristic of its origin. Vegetable Dansak A dish cooked with onions, ginger, pineapple and lentils with a selection of herbs and spices, origination from Persia. A mild dish. Vegetable Korma A very mildly spiced curry. Assorted fresh vegetables cooked gently with green chillies, sultanas, almonds, mustard seeds and fresh cream. Vegetable Bhuna Assorted fresh vegetables cooked in a thick curry with herbs, fresh tomatoes, mustard seeds, green chillies, coriander, fresh ginger and garlic. Vegetable Dopiaza Medium to hot curry. Assorted fresh vegetables, briskly fried with fresh onion rings, green chillies, dhania, black pepper, bay leaves, cinnamon, mustard seeds and cardamom juices. Vegetable Madras Medium to hot curry. Assorted fresh vegetables cooked together with green chillies, mustard seeds and cream. Bangan Ka Bhurta Aubergines grilled and skinned. Cooked with tomatoes, yoghurt, onions, ginger, mustard seeds, garlic and pickled spices. Sundries Nan Traditional nans are made from yeast, mixed with flour and a touch of onion seeds. Garlic Nan Nan with garlic.

5 Plain Paratha Paratha is very famous in South Asia. Flour cooked on a Tawa with ghee in a typical Asian style. Pilau Rice Rice cooked with onions and tomatoes, in the juices of black pepper, bay leaves, cinnamon, cloves, coriander and cumin seeds. Saffron Lemon Rice Rice cooked with saffron, fresh lemon, mustard seeds and cumin seeds. Boiled Rice Chips Raita Special With tomatoes and cucumber, topped with mixed herbs and roasted cumin. Bengen Raita Yoghurt with roasted aubergines, topped with mixed spices and roasted cumin. Fresh salad bowl The A-la-Carte menu will also be available. Please note orders from the A-la-Carte menu will be charged at the normal prices.

AWARDS & ACCOLADES...

AWARDS & ACCOLADES... The Ethos The Aagrah Group of Restaurants was started by our present chairman M Sabir in 1977 and is now the largest Kashmiri restaurant chain in the United Kingdom. Each restaurant offers comfortable