Welcome to Madhu s Southall.

Transcription

1 Southall Restaurant Menu Oct 18_Layout 1 29/10/ :47 Page 1 Welcome to Madhu s Southall. Four decades of hospitality and a family run business, Madhus Southall is an Indian restaurant with a passion for excellence. Madhu s Signature Dishes include secret family recipes as well as gourmet Punjabi cuisine with a Kenyan twist and handed down to the fourth generation of the Anand family. The menu also includes regional dishes from the sub-continent as well as creations which are both innovative and progressive. It all started in Nairobi, where Bashan Das Anand opened the legendary Brilliant Hotel. Inspired by the work of their grandfather, Madhu s Brilliant was opened in 1980 by Sanjay and Sanjeev Anand aged 17 and 16 respectively. The name Madhu s was derived from the nickname of their father Jagdish Kumar Anand. The Madhus brand is a veritable institution in Southall. Madhus has a renowned catering division that caters for weddings, bespoke corporate and high profile events including serving Prime Ministers, royalty, celebrities and other dignitaries. The first Asian caterer to cater both at the House of Commons, Windsor Castle and Buckingham Palace. Madhus has a ready meals operation which supplies luxury department stores as well as five star properties in and around London. The menu is dominated by cherised family recipes served in this historical district of West London. All this accompanied by an eclectic wine list with an extensive choice of cocktails, mocktails and premium spirits, makes dining at Madhus, a unique gastronomic experience.

2 Menu Royal A selection of our popular dishes for enjoyment by serving small portions and enabling you to savour a little of everything. A seperate Vegetarion Menu is available on request. Starters Salmon ki Potli Dill and spice marinated fillets of tandoori grilles Scottish Salmon in a dill and spice marinade, Served in a banana leaf wrapper. Murgh Tikka Chicken thighs marinated in yoghurt and traditional tandoori spices and chargrilled. Tandoori Lamb Chop Lamb chops, marinated in ginger and mild spices. Harra Barra Kebab (G) Pan fried root vegetables, green peas, coriander and cheese kebabs. Gobhi Sukh Angaar (G) Crispy fried cauliflower tossed in a secret blend of spices. Main Courses Murg Makhni (N) Tandoori chicken tikkas, simmered in a velvety cream tomato sauce, flavoured with fenugreek. Roganghosh The classic lamb curry of Kashmir. British lamb dices on the bone, slowly braised with a multitude of spices. Saag Paneer Indian cottage cheese cubes cooked with mustard leaves, spinach leaves and spices. Tadka Dhal Tempered yellow lentils with roasted cumin, garlic and fresh coriander. Accompaniments Cucumber Raita Muttar Pillav Selection of Breads (G) Dessert (G) (N) The chef s selection of desserts. The price of the menus for three courses is per person inclusive of VAT. *Jhinga Achari Supplement 5.00 *Wine Supplement: A glass of Laurent Perrier Champagne Brut to start your meal plus a glass of wine with each course is priced at per person.

3 Southall Restaurant Menu Oct 18_Layout 1 29/10/ :47 Page 3 Chilli Paneer (G) Cottage cheese marinated in ginger, garlic, green chillies and peppers and tossed in a wok in a secret sauce Mogo Chilli Garlic Crispy fried cassava chips tossed in with dry spices with roasted garlic and chilli. Gobhi Sukh Angaar (G) Crispy fried cauliflower tossed in a secret blend of spices. Amritsari Fried Fish Tillapia fillets native to Kenya s Lake Victoria marinated in chilli, thyme and spices and batter fried to a crisp finish. Served with a mint chutney Butter Chicken Pan fried buttered chicken on the bone, cooked lovingly to Madhu s family recipe 8.00 Jeera Chicken Chicken on the bone tossed in a pan in butter with roasted cumin seeds and aromatic black pepper. Chilli Chicken Rich and spicy morsels of chicken on the bone tossed in a wok with fresh green chillies, fenugreek and a blend of spices Starters Includes popular street foods of India, best eaten as a selection of small plates. Poppadum Selection (G) Selection of crisps Lentil, Cassava, Sago, Lotus Root with accompanying chutneys. Khasta Vegetable Samosas (G) A Punjabi favourite of crisp flaky pastry filled with spiced potatoes and peas. Harra Barra Kebab (G) Pan fried root vegetables, green peas, coriander and cheese kebabs. Aloo Tikki (G) Potato patties filled with garden peas and served with a tangy chick peas, yoghurt and tamarind chutney. Papdi Chaat (G) Street food favourite of fried wheat crisps, gram flour vermicelli, potato mash, red onion, green mango, drizzled with yoghurt, green herb chutney, date and tamarind chutney and garnished with fresh coriander. Pani Puri (G) Puffed semolina cases filled with sprouted moon beans, chick peas, served with a spiced chilled mint and coriander shot and tamarind chutney.

4 Southall Restaurant Menu Oct 18_Layout 1 29/10/ :47 Page 4 From the Tandoor Selected cuts of meat or seafood are marinated in unique spices and marinades and grilled in our tanoor ovens. Cooking times vary and in order and to best ensure full flavour and succulence, it will be served as and when it is ready. Please note that some fish may contain fine bones. Jhinga Achari Butterflied king prawns marinated with pickling spices and char-grilled. Sakeela Chooza Half a baby chicken marinated in yoghurt and aromatic spices Nyamah Choma Succulent prime cut lamb ribs, marinated in chilli and lemon. Tandoori Lamb Chops Lamb chops, marinated in ginger and mild spices. Sheekh Kebab A delicacy of lamb minced kebabs cooked on skewers. Salmon ki Potli Dill and spice marinated fillets of tandoori grilled Scottish salmon. Served in a banana leaf wrapper. Tandoori Mixed Grill Platter (G) Jhinga Achari, Tandoori Murgh Tikka, Robata Lamb Chop, Seekh Kebab and Achari Paneer Tikka. Served with accompanying sauces, Micro Greens Salad and a Garlic Naan Malai Murg Tikka Mildly spiced and marinated chicken kebabs Achari Paneer Tikka Indian cottage cheese marinated in yoghurt and traditional tandoori spices and chargrilled.

5 Southall Restaurant Menu Oct 18_Layout 1 29/10/ :47 Page 5 Vegetarian Main Courses Methi Gobi ki Sabzi Fresh fenugreek leaves and cauliflower cooked with ginger, cumin and smothered onions. PalakPaneer Indian cottage cheese cubes cooked with fresh spinach leaves and spices Baigan ka Bharta Char-smoked aubergine pulp, cooked with onion, cumin and green peas. Madhu s Makhni Dal Slow cooked black lentils braised with butter and tomato, flavoured with fenugreek and garlic. Bhindi Masala Stir fried okras with onions, tomatoes and a touch of spice. Aloo Raviya Stir fried seed potatoes tempered with cumin seeds, smoked red chillies turmeric and fresh coriander. Pindi Chole Chickpeas gently simmered in our unique garam masala blend of spices with ginger, garlic, onions and tomatoes. Punjabi Kadi Home style sour tempered yoghurt curry laced with chickpea flour and turmeric, simmered with vegetable dumplings. Kadai Paneer Cottage cheese triangles with mixed peppers sautéed in a rich wholesome masala. 7.50

6 Southall Restaurant Menu Oct 18_Layout 1 29/10/ :47 Page 6 Main Courses Masala Macchi Fillet of Tilapia (fresh water fish from Kenya s Lake Victoria) braised in Madhu s unique masala flavoured with roasted carom seeds. King Prawn Masala King prawns, cooked in a traditional Iron wok in a rich onion masala sauce Masaledar Kuku A recipe created by the infamous Madhu chicken on the bone sautéed dry in a kadai in a thick rich masala. Murg Makhni (N) The veritable house favourite of tandoori grilled chicken tikkas, simmered in buttery fresh tomato sauce, flavoured with fenugreek and finished with cream Methi Murgh Chicken sauteed dry with fresh fenugreek leaves and aromatic spices. Another Punjabi favourite. Hadi Kheema A classic dish of slow cooked lamb mince and robust spices with lamb on the bone. A rich wholesome dish and a Madhus family favourite. Boozi Bafu Spring lamb chops on the bone, gently cooked with onions, tomatoes and robust spices. Karela Ghosh A classic home favourite of tender lamb cooked with bitter gourd and spices. Roganghosh The classic lamb curry of Kashmir. British lamb dices, slowly braised with a multitude of spices. Hyderabadi Biryani (G) Tender morsels of delicately spiced lamb layered with perfumed long grain Basmati rice, caramelised onions, fresh mint and coriander and garnished with a quail egg. Served in a sealed pot with cucumber raita Chicken Prawn Vegetable

7 Southall Restaurant Menu Oct 18_Layout 1 29/10/ :47 Page 7 Accompaniments Tadka Dal Split yellow lentils tempered with turmeric, garlic, cumin and smoked red chilli Cucumber Raita Desi Salad Pickle & Onions 2.50 Rice Steamed Rice Aromatic steamed Basmati rice cooked to perfection. Muttar Pillav Basmati rice infused with saffron, cinnamon, cardamom, cloves, cumin bay leaves and green peas Breads Naan (G) Leavened wheat bread cooked in the oven in the classic tear drop shape. Chappatis (G) Thin whole wheat bread cooked on an iron griddle. Tandoori Roti (G) Whole wheat bread cooked in a clay oven. Lachedar Paratha (G) Layered and flaky whole wheat bread cooked in a clay oven. Kulcha (G) Tandoori baked leavened Naan breads with a unique filling created by our chefs. Garlic/Chilli/Cheese/Peshwari. (N) Roomali Roti (G) A large handkerchief thin bread, made by stretching and manipulating the dough. Cooked on an inverted iron wok.