Tuesday, Wednesday, Thursday 4pm- 6.30pm table back by 7.30pm; Friday & Saturday 4-5.30pm tables back by 7pm;
Sunday 4-6pm table back by 7pm
2 course £11.95
"Please note this menu is Fixed and NOT available on Month of December"
Beautifully spiced chicken wings freshly cooked in the tandoori oven
Chopped veggies coated in a tasteful batter and deep fried until crisp
Homous with Pitta Bread
Mashed chickpeas with garlic, lemon juice and olive oil
Add Dessert £3
Royal Barbeque Chicken
Sizzling skewer of marinated chicken served with tomatoes & fresh salad
Chicken tikka Karahi
A Karahi is a steel cooking utensil, similar to a wok. This is a more robust dish, a potent masala bursting with spice and flavour and plenty of green chillies!
This is one of my absolute favourites. Unlike most other North Indian curries the meat is added earlier on in the process. This means the sauce can remain thick and unctuous, packed full of ginger, garlic and fresh tomato flavour.
Chicken Tikka Masala
Invented in Glasgow, loved around the world, there is no dish that characterizes the love affair the Scots have with curry. Tandoori mouthfuls of chicken in a masala bursting with capsicums, ginger, garlic and chilli, tempered with yoghurt. This is what made Scotland Brave!
Mixed vegetable Dopiaza
“Do“is the Punjabi word for two,”Piaza“is the word for onions. Two Onions. That's what defines this dish. Slow cooked onions form the base of this masala invigorated with the flavours of fresh cardamom, clove and black pepper.
If you wish to change chicken curry dishes to be served as a lamb version we will
Happily do so (£3 supplement).