Gandhi Menu A4 bigger fonts:layout 1 26/1/17 23:52 Page 1 I N D I A N R E S T A U R A N T
Gandhi Menu A4 bigger fonts:layout 1 26/1/17 23:53 Page 2 popodum........................................... 1.20 (with relishes) starters onion bhajee....................................... 4.95 the ever popular indian starter beyond the need of a description chilli chicken........................................ 5.50 strips of chicken breast in hot sauce chicken Pakura..................................... 4.95 chicken dipped in gram flour batter & fried garlic crab.......................................... 6.00 succulent crab with garlic & coriander enveloped in fried flaky pastry vegetable Samosa.................................. 5.00 deep fried pastries with fillings morcha............................................ 5.50 stuffed peppers with cream cheese chefs assortment for Two.......................... 12.00 chicken tikka....................................... 5.50 marinated chicken cubes baked in a clay oven paneer ka tikka.................................... 6.00 this is an exotic vegetarian kebab of indian cottage cheese sheek kebab........................................ 5.50 spicy minced meat cooked on a skewer in a clay oven spicy chops........................................ 6.50 marinated lamb chops cooked in a clay oven tandoori chicken.................................... 6.00 marinated on the bone chicken cooked in a clay oven king prawn suka.................................... 6.00 king prawn in tamarind sauce enveloped in fried flaky pastry
Gandhi Menu A4 bigger fonts:layout 1 26/1/17 23:53 Page 3 chicken dishes 11.00 chetinadh the most popular hot south indian dish. chicken cooked with mustard seeds, peppercorns, green chilli, lime and coconut makhanwala also known as butter chicken, this easily the most popular indian poultry delicacy after tandoori chicken. barbecued chicken breast cooked in gravy made from butter, tomatoes, nuts, herbs and garlic bilati chicken take the first step into the world of indian cuisine. innovated by our chefs for the less adventurous. the subtleness of european cuisine combined with basic but flavoursome indian spices. barbecued julienne cut chicken breast, stir fried with onions, garlic, ginger, peppers in cheese sauce kalia a tangy and hot chicken delicacy, tamarind flavoured and spiced with black cumin, garam mossala and black pepper. the literal meaning of kalia is dark the characteristics of spices used in this dish such as garam mosslala and black pepper together with tamarind helps to achieve the desired colour murgi mossala barbecued chicken cooked further in a spicy but medium hot sauce containing all the tandoori spices, minced meat, peppers, onions and herbs jal murgi pieces of chicken cooked in a hot and sweet sauce. served with char grilled sweet red pepper. naga jolokia cooked with the hottest peppers in the world found mostly in the north eastern india including assam, nagaland, manipur and sylhet. hot chicken dish cooked with onions, peppers and herbs. peli peli chunks of chicken, onions, peppers, tomatoes marinated in tandoori spices and cooked in the clay oven. flash-fried further with garlic ginger and coriander and served in a medium tandoori sauce. mango chicken julienne cut chicken, onions, peppers cooked with garlic, ginger, spices and fresh mango. chicken tikka mossala (contains nuts)
Gandhi Menu A4 bigger fonts:layout 1 26/1/17 23:53 Page 4 meat dishes 12.00 meat belli ram an integral part of every banquet crealed by lahore s master chef belli ram the undisputed king of punjabi cooking prior to partition, was this lamb delicacy cooked in a spicy sauce with yoghurt, peppers and onions. konkani tender lamb cubes cooked with potatoes, tomatoes, fresh and dry herbs. garlic ginger and spices. finally coconut is added to create a delicious maharastrian flavour silver kaliya a connoisseur s choice. this cardamom flavoured meat dish originates from punjab. cooked leisurely in freshly blended onion paste with garlic and ginger until a silver glaze is achieved dalcha a popular hydrabadi dish. lamb chunks and minced meat cooked in lentil gravy with garlic, ginger, spices and herbs. finally fresh lime is added to create a sour taste sea food dishes prawn goa mossala................................ 12.50 this dish is a major part of goans everyday diet. prawns cooked in a onion and tomato based gravy with black peppercorns and cloves south indian prawn curry.......................... 12.50 a coconut flavoured spicy prawn curry redolent with coriander steamed prawn................................. 12.50 prawns, onion, garlic, lime pickle and coriander shallow fried on a low heat to allow the garlic cloves and onions to melt, rapped in foil and steamed gulnar jalpari...................................... 14.50 a delicacy of succu1ent jumbo prawns marinated in a unique batter and deep dried, whilst a thick spicy sauce consisting of garlic, ginger, onions, star anise, fenugreek leaves and spinach is prepared to create a bedding for the tantalising prawns
Gandhi Menu A4 bigger fonts:layout 1 26/1/17 23:53 Page 5 old curry house favourites curry medium strength and consistency madras or vindaloo hot bhoona onion and tomatoes cooked to a thick sauce rogon josh thick sauce with extra tomatoes dansak lentil based curry, fairly hot but subtly sweet with pineapple dopiaza medium strength with a maximum addition of onion and peppers pathia sweet, sour and hot with tamarind and lemon juice kashmiri mild and creamy nut sauce with banana korma mild and sweet with nuts and coconut balti highly spiced with fresh herbs korai* highly spiced with onions, green peppers and tomatoes rashoon* medium strength with extra garlic jhalfraizee* fairly hot with green chillies tandoori garlic chilli* fairly hot with green chillies, garlic and tandoori spice sagwala medium strength with spinach fresh herbs and garlic passanda* mild creamy nut sauce with sesame oil aud sesame seeds chicken............................................. 9.50 chicken tikka...................................... 11.00 lamb.............................................. 11.00 king prawn........................................ 12.50 vegetable........................................... 8.00 *served with chicken tikka for chicken option tandoori dishes served with salad and yoghurt dip and curry sauce chicken tikka (off the bone)......................... 13.00 tandoori chicken (on the bone)..................... 14.00 tandoori king prawn............................... 16.50 chicken shahlick................................... 15.00 spicy chops........................................ 16.00
Gandhi Menu A4 bigger fonts:layout 1 26/1/17 23:53 Page 6 biryani dishes stir-fried with rice and eggs served with vegetable curry sauce chicken............................................ 13.00 chicken tikka...................................... 14.00 meat.............................................. 14.00 prawn............................................. 15.00 vegetarian dishes kumb hara dhania.................................. 9.00 this dish highlights the importance of coriander in indian cookery. mushroom cooked in a rich coriander and nut sauce ponir tawa mossala................................. 9.00 a delectable vegetarian dish made from ponir (indian cottage cheese). ponir is simmered in a rich gravy and flavoured with ajwain Veg Biriyani stir fried with rice and eggs served with vegetable curry Rajma.............................................. 9.00 a rajasthani must with slow cooked kidney beans traditional indian vegetarian dishes main 8.00 side 4.00 sag ponir tarka dall bombay aloo sag aloo vegetable bhajee mushroom bhajee chana bhajee
Gandhi Menu A4 bigger fonts:layout 1 26/1/17 23:53 Page 7 boiled pilau fried mushroom garlic egg vegetable rice 3.00 nans & acompaniments plain nan........................................... 3.00 garlic nan........................................... 3.00 peshwarlnan........................................ 3.00 keema nan......................................... 3.00 cheese nan......................................... 3.00 chips............................................... 3.00
Gandhi Menu A4 bigger fonts:layout 1 26/1/17 23:56 Page 8 We care about your allergies and intolerances Please let us know if you have any food allergies and intolerances TRY OUR SPECIAL LUNCH MENU Corkage charges apply Book online Order online www.manxcurryclub.co.uk Take away and delivery service available Lunch 11.30am - 2.00pm Afternoon Tea 2.00pm - 5.00pm Dinner 6.00pm - 10.00pm Douglas TAKE AWAY Castletown Castletown 59 King Edward Road Onchan 677774 manxcurryclub.co.uk