Menu
ALL OUR MEATS ARE HALAL (V) = Suitable for vegetarian.
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.
POPPODUM (NORMAL OR SPICY)
With range of pickles and chutneys
£1.25
TANDOORI CHICKEN WINGS
Chicken wings marinated in special blend of herbs and spices served with coriander chutney
£ 4.95
TANDOORI SPICED LAMB CHOPS
Spiced lamb chop with a chilled herb and yoghurt dip makes a delicious combination
£ 6.45
GILAFI SEEKH KEBAB
Minced lamb Kebab with exotic spices, tri colour peppers and coriander cooked in clay oven
£ 4.95
CHICKEN OR LAMB TIKKA
Tender boneless chicken or lamb marinated in hung yoghurt, herbs and spices barbecued in the clay oven.
£ 4.75 / £ 4.95
CALAMARI
Ring of calamari fried & tossed in bell peppers, onion, chilli flakes & finished with honey
£ 5.95
SOFT SHELL CRAB
Soft shell crab dipped in spicy batter of corn flour, basin flour & deep fried served with tomato and red pepper chutney
£ 6.50
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
£ 4.75
GARLIC CHICKEN TIKKA
Chicken marinated in garlic, ginger and hung yoghurt cooked in clay oven and served
with salad
£ 4.95
DAKSHIN PRAWNS
Crispy Fried Tiger Prawns, marinated with spices & curry leaves
£ 6.50
ONION & SPINACH BHAJIA (V)
Seasoned onion & Spinach battered with gram flour and fried in butter served with tamarind chutney
£ 4.75
CHILLI PANEER (V) (1 CHILLI)
Cottage cheese cubes sautéed with peppers & spring onion finished with tomato chilli sauce
£ 5.45
HARIYALI CHICKEN TIKKA
Tender boneless chicken marinated in coriander, green herbs and hung yoghurt cooked in clay oven
£ 5.25
TANDOORI MIXED GRILL
Section of Urban Special lassoni chicken, boti kebeb, gilafi seekh kebab and basil coriander prawn served with coriander and tomato chutney
£ 13.95
TANDOORI CHICKEN
Spring chicken on bone marinated in traditional tandoori mix grilled in clay oven
HALF £ 8.95 / WHOLE £ 12.95
SALMON AND DILL TIKKA
Salmon cubes marinated in urban special spices blend with Dill and lemon barbecued in clay oven served with Tomato Chutney
£ 13.95
CHICKEN SHASHLIK
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
£ 11.95
CORIANDER & BASIL TIGER PRAWN
King size prawns blended with fresh basil & exotic spices and hung yoghurt, grilled in clay oven finished with coriander served with coriander and tomato chutney
£ 13.95
URBAN SPECIAL SAFRONI NIHARI GOSHT
Lamb Shank Slowly cooked with exotic spices finished with Saffron and Kewra water served with rice and cocktail garlic coriander kulcha
£ 15.95
URBAN SPECIAL BEEF SUKKA
Shin meat cooked with fenugreek seed, cardamom, funnel seed, cumin powder finished with coconut, curry leaves and chopped cilantro
£ 13.95
GOAN FISH CURRY
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.
£ 11.50
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
£ 10.25
MALABAR CHICKEN CURRY
A South Indian famous curry cooked with fennel, chilli and coconut
£ 10.95
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
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)
(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
KING PRAWN BIRYANI
£ 13.95
LAMB BIRYANI
£ 12.95
VEGETABLE BIRYANI (V)
£ 10.25
VEGETABLE KORMA (V)
Mixed Vegetable Cooked in ground almonds and
coconut creamy sauce
£ 8.95
ALOO PINDI CHANNA (V)
Soft chickpeas and
potatoes cooked with spicy semi - dry masala
£ 8.95
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
£ 8.95
SAG ALOO (OR) PANNER (V)
Spinach lightly curried
in garlic, tomato, and ground spices with potato or paneer.
£ 5.25
BOMBAY ALOO (V)
Potatoes slow cooked
with cumin, garlic, tomato, onion and fresh coriander leaves.
£ 5.25
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.
£ 5.25
ALOO GOBI (V)
Potatoes slow cooked
with cauliflower, cumin, garlic, tomato, onion and fresh coriander leaves.
£ 5.25
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.
£ 5.25
GREEN SALAD (V)
Sliced red onion, green chili, tomatoes,
cucumber lemon wedges sprinkled with chat masala
£ 2.95
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
£ 2.75
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
KULFI ICE CREAM
Kulfi is a popular
traditional Indian Subcontinent ice cream
Mango, Malai, Pistachio
£ 4.95
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.
£ 4.95
DARK CHOCOLATE AND LEMON PAVE
Served with Mango couli
£ 4.95
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
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.
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.
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
BUTTER CHICKEN MASALA
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