Urban Kohinoor
Nibble Poppodum (Normal / Spicy) 1.25 With range of pickles and chutneys. Starter Garlic Chicken Tikka 4.95 Chicken marinated in garlic, ginger and hung yoghurt cooked in clay oven and served with salad. Tandoori Spiced Lamb Chops 6.50 Spiced lamb chop with a chilled herb and yoghurt dip makes a delicious combination. Gilafi Seekh Kebab 4.95 Minced lamb kebab with exotic spices, tri colour peppers and coriander cooked in clay oven. Chicken / Lamb Tikka 4.95 / 5.95 Tender boneless chicken or lamb marinated in hung yoghurt, herbs and spices barbecued in the clay oven. Calamari 6.50 Ring of calamari fried & tossed in bell peppers, onion, chilli flakes & finished with honey. Tandoori Chicken wings 4.95 Chicken wings marinated in special blend of herbs and spices served with coriander chutney. Soft shell Crab 6.95 Soft shell crab dipped in spicy batter of corn flour, basin flour & deep fried served with tomato and red pepper chutney. Onion & Spinach Bhajia 4.75 Seasoned onion & spinach battered with gram flour and fried in butter served with tamarind chutney. Panjabi Vegetable Samosa 4.75 Pyramid shaped short crust pastries, filled with a delicious and authentic blend of spicy potatoes and peas served with tamarind sauce. Chilli Paneer 5.75 Cottage cheese cubes sautéed with peppers & spring onion finished with tomato chilli sauce. Drunken Prawn 6.75 Urban Kohinoor Special Tandoori Mixed Grill 14.95 Beef Sukka 13.95 Salmon and Dill Tikka 14.95 Safroni Nihari Gosht 16.95 Tandoori Chicken Half 8.95 Whole 13.95 Goan Fish Curry 14.95 Chicken Shashlik 11.95 (The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequently visited by tourists for its beaches and historic sites, so its food has an international aspect) Section of urban special lassoni chicken, boti kebeb, gilafi seekh kebab and malabari prawn served with coriander and tomato chutney. Salmon cubes marinated in urban special spices blend with dill and lemon barbecued in clay oven served with tomato chutney. Spring chicken on bone marinated in traditional tandoori mix grilled in clay oven. Tender pieces of chicken marinated in specially selected spices and barbecued in clay oven with onion and mixed peppers served with coriander and tomato chutney. Malabar Tiger Prawn 14.95 King size prawns blended with fresh coconut & exotic spices and hung yoghurt, grilled in clay oven finished with coriander served with coriander and tomato chutney. Kothmir Paneer Tikka 11.50 Chargrilled cottage cheese, spicy marinated in coriander and green herbs cooked along with coloured peppers. Cider infused tiger prawns sautéed with chopped peppers, tomato & spring onion. Butter Chicken masala 10.25 Food described within this menu may contain nuts or derivatives of nuts. If you suffer from an allergy or food intolerance please let us know. Malabar Chicken curry 11.95 Tandoor grilled chicken tikka prepared in rich tomato & butter gravy scented with kasoori methi. A south indian famous curry cooked with fennel, chilli and coconut. Shin meat cooked with fenugreek seed, cardamom, funnel seed, cumin powder finished with coconut, curry leaves and chopped cilantro. Lamb shank slowly cooked with exotic spices finished with saffron and kewra water served with rice and cocktail garlic coriander kulcha. The staple food of goa. Fish curry made in this style is tangy and spicy with a tamarind & coconut milk base. Tiger Prawn Alleppey 14.95 Tiger prawn cooked in clever blend of raw mango, fresh ginger, curry leaves & coconut milk. (Alleppey is a spicy prawn and coconut dish of possible Portuguese and/or Kerala origin. It is common in India and Malaysia. During the times of the british empire is was spread into other places of South-east Asia, such as Singapore) Chettinad Prawn Masala 14.95 Tiger prawn cooked with classic recipe of Chettinad. (Roast dry red chillies, kalpasi, coconut, poppy seeds, cumin seeds, fennel seeds, black pepper, onion, garlic in gingelly oil and grind to a paste) Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India.
Old favourite curries Chicken 9.95 Lamb 11.95 Prawn 14.95 Jalfrezi Cooked with diced onions, mixed diced bell peppers, fresh green chillies finished with lemon juice. Jalfrezi recipes originally appeared in cookbooks of the british raj as a way of using up leftovers (a practice taboo to hindus) by frying them in lots of chilli and onion. This english language usage derived from the colloquial bengali word Jhālpharezī. Goan Vindaloo Vindaloo is an Indian curry dish popular in the region of Goa. Derived from the portuguese dish Vinhand Alhos which means marinated in wine vinegar, garlic, fresh ginger and soaked overnight and then cooked with red Kashmiri chillies and spices. Dhansak Main course Chicken Tikka Masala 9.95 Cooked in wonderful combination of plum tomatoes, butter, creamy coconut, almonds and cashew nut sauce. Kashmiri Rogan Josh 10.95 Braised spring lamb chunk cooked in scented aromatic spices, shallots, kashmiri chilli and rich tomato gravy. This dish is kind of a lentil, thick and very slightly sweet curry with chilli and lemon juice. Dhansak is a popular Indian dish, especially popular among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking meat with a mixture of lentils and power full kick of chilli. Karahi Cooked with sliced onions, sliced ginger, capsicum, tomatoes, fresh herbs and special karahi spice. (Crushed coriander seeds & black pepper) Authentic Madras Chicken curry 9.95 Chicken cooked in fairly hot spices, tomato and cumin finished with chopped coriander. Madras curry is said to originate from the South of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai). However, the name Madras curry is not used in India, but was invented by restaurants in Britain. Saag Chicken 9.95 Chicken cooked with wonderful combination of pureed spinach with fresh herbs and spices. Saag is more common in North Indian provinces of Haryana, Uttar Pradesh, as well as in the Pakistani and Indian region of Punjab. Chicken Korma 9.95 Chicken cooked in ground almonds and coconut creamy sauce. Food described within this menu may contain nuts or derivatives of nuts. If you suffer from an allergy or food intolerance please let us know.
Biryani A persian traditional aromatic one pot saffron infused rice dish prepared with various spices. Garnished with mint, coriander and fried onion served with curry sauce. Chicken Biryani 11.95 Lamb Biryani 12.95 King Prawn Biryani 14.95 Vegetable Biryani 10.25 Vegetarian Vegetable Korma 8.95 Mixed vegetable cooked in ground almonds and coconut creamy sauce. Kadai Panner 8.95 Cottage cheese cubes coarsely crushed spices, stir fried with peppers and onion. Aloo Pindi Channa 8.95 Food described within this menu may contain nuts or derivatives of nuts. If you suffer from an allergy or food intolerance please let us know. Soft chickpeas and potatoes cooked with spicy semi - dry masala. Dal Makhini 8.95 Protein rich mixed lentil, aromatic ground whole spices stew simmered overnight over charcoal finished with touch of cream. Panner Makhanwala 8.95 Panner (cottage cheese) simmered in rich tomato and butter gravy scented with kasoori methi. Side order Panjabi Salad 2.95 Sliced red onion, green chili, tomatoes, cucumber lemon wedges sprinkled with chat masala. Onion, Cucumber & Carrot Raita 2.95 Seasoned fresh yogurt mixed with chopped cucumber, onion, carrots & mint leaves. Sag Aloo / Panner 5.25 Spinach lightly curried in garlic, tomato, and ground spices with potato or paneer. Bindi Bhaji 5.25 Okra cooked with diced onion and ginger finished with tomato masala. Bombay Aloo 5.25 Potatoes slow cooked with cumin, garlic, tomato, onion and fresh coriander leaves. Aloo Gobi 5.25 Potatoes slow cooked with cauliflower, cumin, garlic, tomato, onion and fresh coriander leaves. Tarka Dal 5.25 A channa dal and red lentil preparation made into an exotic dish with garlic, cumin seeds and whole red chillies finished with coriander leaves. Breads & Rice Dessert Steamed basmati rice. Kulfi is a popular traditional indian subcontinent ice cream Mango, malai, pistachio. Steamed Rice 2.75 Pilau Rice 2.95 Saffron flavoured basmati rice. Kulfi Ice-cream 4.95 Rasamalai 4.95 Mushroom & Garlic Rice 2.95 Sautéed garlic and mushroom basmati rice. Ras malai consists of sugary white, cream or yellow coloured (or flattened) balls of paneer soaked in malai (clotted cream) flavoured with cardamom. Plain Naan 2.75 Dark Chocolate & Lemon Pave 4.95 Keema Naan 3.10 Dessert of the day 4.95 Piping hot naan bread fresh from the clay oven. Freshly baked naan bread filled with minced meat. Flavoured Naan 3.10 Garlic & coriander (or) cheese (or) chilli & coriander. Peswari Naan 3.10 Freshly baked naan bread filled with coconut, almond, cashew nuts, sultana and glazed cherry. Lachha Paratha 3.25 Layered whole wheat bread, baked in the tandoor. Tandoori Roti 2.75 Wheat flour flat bread, baked in tandoor. Served with mango couli.
Urban Kohinoor Urban Kohinoor Minimum four person 25.95 per person Minimum four person 20.95 per person Party menu 1 Party menu 2 Nibble Nibble With range of pickles and chutneys With range of pickles and chutneys. Poppodum (Normal / Spicy). Poppodum (Normal / Spicy) Starter Starter Tandoori Spiced Lamb Chops Chicken Tikka Spiced lamb chop with a chilled herb and yoghurt dip makes a delicious combination. Tender boneless chicken marinated in hung yoghurt, herbs and spices barbecued in the clay oven. Garlic Chicken Tikka Boti Kebab Chicken marinated in garlic, ginger and hung yoghurt cooked in clay oven and served with salad. Tender boneless lamb marinated in hung yoghurt, herbs and spices barbecued in the clay oven served with coriander chutney. Malabar Tiger Prawn King size prawns blended with fresh coconut & exotic spices and hung yoghurt, grilled in clay oven finished with coriander. Panjabi Vegetable Samosa Pyramid shaped short crust pastries, filled with a delicious and authentic blend of spicy potatoes and peas served with tamarind sauce. Onion & Spinach Bhajia Main course Seasoned onion & spinach battered with gram flour and fried in butter served with tamarind chutney. Main course Butter Chicken Masala Tandoor grilled chicken tikka prepared in rich tomato & butter gravy scented with kasoori methi. Chicken Tikka Masala Cooked in wonderful combination of plum tomatoes, butter, creamy coconut, almonds and cashew nut sauce. Lamb Jalfrezi Lamb cooked with diced onions, mixed diced bell peppers, fresh green chillies finished with lemon juice. Goan Fish Curry Jalfrezi recipes originally appeared in cookbooks of the british raj as a way of using up leftovers (a practice taboo to hindus) by frying them in lots of chilli and onion). This english language usage derived from the colloquial Bengali word Jhālpharezī. The staple food of goa. Fish curry made in this style is tangy and spicy with a tamarind & coconut milk base. Lamb Madras Lamb cooked in fairly hot spices, tomato and cumin finished with chopped coriander. Tarka Dal A channa dal and red lentil preparation made into an exotic dish with garlic, cumin seeds and whole red chillies finished with coriander leaves. Bombay Aloo Potatoes slow cooked with cumin, garlic, tomato, onion and fresh coriander leaves. All the dishes are served with assorted naan bread (garlic, plain) & saffron pilau rice. All the dishes are served with assorted naan bread (garlic, plain, and peswari) & saffron pilau rice. Dessert Chef s dessert of the day Food described within this menu may contain nuts or derivatives of nuts. If you suffer from an allergy or food intolerance please let us know. Dessert Dark Chocolate & Lemon Pave Served with fruit couli.
Urban Kohinoor 211 Whiteladies road, Bristol, Bs8 2xs Phone: 01 179 731 313 www.urban-tandoor.com Info@urban-kohinoor.com