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The staple food of Goa. Fish curry made in this style is tangy and spicy with a tamarind & coconut milk base.
(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)

£ 12.95

CHETTINAD PRAWN MASALA

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

£ 13.95

KOTHMIR PANEER TIKKA (V)

Chargrilled cottage cheese, spicy marinated in

coriander and green herbs cooked along with coloured peppers.

£ 10.50

KING PRAWN MOILEE

King prawn cooked in fresh coconut, onion, tomato, fresh curry leaves and mustard seed
(Moilee 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)

£ 13.95

GUINEA FOWL JELFRIZI

Tandoori roasted Guinea fowl supreme cooked with sliced onion, mixed peppers & green chillies finished with lemon juice

£ 11.95

BUTTER CHICKEN MASALA

Tandoor grilled chicken tikka prepared in rich tomato & butter gravy scented with kasoori methi

£ 9.95

MALABAR CHICKEN CURRY

A South Indian famous curry cooked with fennel, chilli and coconut

£ 10.95

Main courses

CHICKEN TIKKA MASALA

Cooked in wonderful combination of plum tomatoes, butter, creamy coconut, almonds and cashew nut sauce.

£ 9.95

AUTHENTIC MADRAS CHICKEN CURRY

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.

£ 9.95

LAMB ROGAN JOSH

Braised spring lamb chunk cooked in scented aromatic spices, shallots, Kashmiri chilli and rich tomato gravye.

£ 10.25

SAAG CHICKEN

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

£ 9.95

CHICKEN KORMA

Chicken cooked in ground almonds and coconut creamy sauce

£ 9.95

Old favourite curries

CHICKEN £9.95

LAMB £10.95

PRAWN £13.95

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

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)

Biryani dishes

(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

£ 10.95

KING PRAWN BIRYANI

£ 13.95

LAMB BIRYANI

£ 11.95

VEGETABLE BIRYANI (V)

£ 10.25

VEGETARIAN dishes

VEGETABLE KORMA (V)

Mixed Vegetable Cooked in ground almonds and
coconut creamy sauce

£ 7.95

ALOO PINDI CHANNA (V)

Soft chickpeas and
potatoes cooked with spicy semi - dry masala

£ 7.95

PANNER MAKHANWALA

Panner (cottage cheese) simmered in rich tomato
and butter gravy scented with Kasoori methi

£ 8.95

KADAI PANNER (V)

Cottage cheese cubes coarsely crushed spices,
stir fried with peppers and onion

£ 8.95

DAL MAKHINI (V)

Protein rich mixed lentil, aromatic ground
whole spices stew simmered overnight over charcoal finished with touch of cream

£ 7.95

side orders

SAG ALOO (OR) PANNER (V)

Spinach lightly curried
in garlic, tomato, and ground spices with potato or paneer.

£ 4.95

BOMBAY ALOO (V)

Potatoes slow cooked
with cumin, garlic, tomato, onion and fresh coriander leaves.

£ 4.95

ONION, CUCUMBER & CARROT RAITA (V)

Seasoned fresh yogurt
mixed with chopped cucumber, Onion, Carrots & mint leaves.

£ 2.95

BINDI BHAJI (V)

Okra Cooked with diced
onion and ginger finished with tomato masala.

£ 4.95

ALOO GOBI (V)

Potatoes slow cooked
with cauliflower, cumin, garlic, tomato, onion and fresh coriander leaves.

£ 4.95

TARKA DAL (V)

A channa dal and red
lentil preparation made into an exotic dish with garlic, cumin seeds and whole
red chillies finished with coriander leaves.

£ 4.95

GREEN SALAD (V)

Sliced red onion, green chili, tomatoes,

cucumber lemon wedges sprinkled with chat masala

£ 2.95

breads & rice

Steamed rice

Steamed basmati rice

£ 2.75

MUSHROOM AND GARLIC RICE

Sautéed garlic and mushroom basmati rice.

£ 2.95

KEEMA NAAN

Freshly baked naan
bread filled with minced meat

£ 3.10

TANDOORI ROTI

Wheat Flour flat bread,
baked in Tandoor

£ 2.50

PILAU RICE

Saffron flavoured basmati rice

£ 2.95

LEMON RICE

Lemon flavoured basmati
rice tossed with curry leaves, lentil, mustard seed and peanuts

£ 2.95

PLAIN NAAN

Piping hot naan bread

fresh from the clay oven.

£ 2.75

FLAVOURED NAAN

Garlic & Coriander (or) Cheese (or) Chilli
& coriander

£ 2.95

PESWARI NAAN

Freshly baked naan

bread filled with coconut, almond, cashew nuts, sultana and Glazed cherry.

£ 3.10

LACHHA PARATHA

Layered whole wheat
bread, baked in the Tandoor

£ 3.25

DESSERTS

KULFI ICE CREAM

Kulfi is a popular
traditional Indian Subcontinent ice cream

Mango, Malai, Pistachio

£ 4.75

URBAN TANDOOR SPECIAL DESSERT

£ 4.95

RASAMALAI

Ras Malai consists of sugary white, cream or yellow
coloured (or flattened) balls of paneer soaked in malai (clotted cream) flavoured with cardamom.

£ 4.50

DARK CHOCOLATE AND LEMON PAVE

Served with Mango couli

£ 4.25

URBAN TANDOOR PARTY MENU 1

Minimum four person £ 25.95 per person

NIBBLES

POPPODUM (NORMAL OR SPICY)

With range of pickles
and chutneys

Starters

TANDOORI SPICED LAMB CHOPS

Spiced lamb chop with a chilled herb and
yoghurt dip makes a delicious combination

HARIYALI CHICKEN TIKKA

Chicken marinated in garlic, ginger and hung yoghurt infused with coriander and mint cooked

in clay oven

CORIANDER & BASIL TIGER PRAWN

King size prawns blended with fresh basil &
exotic spices and hung yoghurt, grilled in clay oven finished with coriander

GARLIC CHICKEN TIKKA

Chicken marinated in garlic, ginger and hung
yoghurt cooked in clay oven and served with salad

ONION & SPINACH BHAJIA (V)

Seasoned onion & Spinach battered with gram
flour and fried in butter served with tamarind chutney

MAIN COURSES

CHICKEN TIKKA MASALA

Cooked in wonderful combination of plum
tomatoes, butter, creamy coconut, almonds and cashew nut sauce

LAMB MADRAS

Lamb Cooked in fairly hot spices, tomato and
cumin finished with chopped coriander

All the dishes are served with Assorted Naan
bread (Garlic, Plain, and Peswari) & Saffron pilau rice

GOAN FISH CURRY

The staple food of Goa. Fish curry made in this style is tangy and spicy with a tamarind & coconut milk base.

BOMBAY ALOO (V)

Potatoes slow cooked
with cumin, garlic, tomato, onion and fresh coriander leaves.

SAG PANNER (V)

Spinach lightly curried
in garlic, tomato, and ground spices with paneer.

desserts

RASAMALAI WITH ICE CREAM

Ras Malai consists of sugary white, cream or yellow
coloured (or flattened) balls of paneer soaked in malai (clotted cream) flavoured with cardamom.

URBAN TANDOOR PARTY MENU 2

Minimum four person £ 20.95 per person

nibbles

POPPODUM (NORMAL OR SPICY)

With range of pickles

and chutneys.

starters

Garlic CHICKEN TIKKA

Tender boneless chicken marinated in hung
yoghurt, herbs and spices barbecued in the clay oven

PANJABI VEGETABLE SAMOSA (V)

Pyramid shaped short crust pastries, filled
with a delicious and authentic blend of spicy potatoes and peas served with tamarind sauce

BOTI KEBAB

Tender boneless lamb marinated in hung yoghurt,
herbs and spices barbecued in the clay oven served with coriander chutney

MAIN COURSES

DHABA CHICKEN

A popular rural Indian chicken curry made with
onion, tomatoes, hung yogurt

TARKA DAL (V)

A channa dal and red
lentil preparation made into an exotic dish with garlic, cumin seeds and whole
red chillies finished with coriander leaves.

LAMB JALFREZI

Lamb 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

All the dishes are served with Assorted Naan bread (Garlic, Plain) & Saffron pilau rice

DESSERT

DARK CHOCOLATE AND
LEMON PAVE

Served with fruit couli

Menu