The Curry house...curry HousE spEciAl AppEtisErs sPicy chicken PAPrikA D N M 3.95 Char grilled breast chicken fillets spiced with paprika served with lentil flourcrisps

Welcome to

T h e C u r r y h o u s eresTauranT & Takeaway

a menu by Chef moynul Islam

E x c l u s i v E A p p E t i s E r s t o c u r r y H o u s EPresented with a combination of style per plate

Assorted PAkorA M V

A mouth watering selection of potato, aubergine and spinach fritters, Sweet chilli chana dhall Coconut ginger and coriander chutney.

sPicy king PrAwns C M D

Succulent fresh water king prawns Tandoor charred Turmeric & cumin julienne potatoes, Red onion & aubergine bhajee.

gAlouti kebAbs M E

Raw papaya marinade tenderizing of lamb. Pan seared Lamb coriander cakes. Roasted crushed dark spices

coriander-emulsion lentil crisp

the streets of MuMbAi E SD CG*

Aloo Tikki Potato cake on a bed of cucumber and sweet pea relish Bombay Chat Pop-in-the mouth semolina pastry snack filled with

chickpeas and chutney. Sweet and Tangy puffed savoury salad with cumin spiced tamarind sauce.

crAb froM the Pot C M E

Crispy sot crab butterfly dusted with coriander leaves and garlic. Nandu Pillow a spiced cake of crab Warm salad of crab meat

and sweet corn spiked with tumeric & coconut.

blAck PePPer sAlMon F

Pan roast salmon delicately spiced with black pepper and rock salt garlic and cumin sautéd asparagus pineapple

& coriander chutney.

scAlloPs side by side M* D N P SD

A trio of king scallops each with a different taste. Served on a bed of spicy spinach bhajee. Green pepper and tamarind liquor.

PrAwns in Pink C SD

Crispy tiger prawns. Kaffir lime marinated spicy king prawn. Prawn Balchao, goan style prawns in a coconut and coriander moilee sauce.

bAhAri chicken M D E

Sweet chilli fenugreek paprika chicken Chicken pakora and chicken chat puri.

lAMb in A thrice E M D

Lamb and potato pattice. Sheek kebab cooked on skewers in the tandoor accompanied by tender chops of lamb, marinated and cooked in

a tandoor, spiced with crushed coriander and cumin seeds.

telAPiA M F G

Chickpea flour coated white fish flash fried. Tandoor roasted telapia spiced with cumin & chilli, on a bed of cardamon & bay leaf scented glutionous

rice. Red onion telapia salad with mustard.

We liase closely with our suppliers to ensure we do not use genetically modified soya or maize in our food. Please check with a member of staff for any other allergens.

c u r r y H o u s E s p E c i A l A p p E t i s E r s

sPicy chicken PAPrikA D N M 3.95Char grilled breast chicken fillets spiced with paprika

served with lentil flourcrisps

sylheti lAMb PePPer sPinAch M D 3.95Strips of lamb tikka & spinach stir fired with onions & green peppers,

spiced with cumin.

rAsoi e hAAsh M D 3.95Stir fried duck breast with peppers & onions

Coconut ginger sauce

bAhAri kebAb M D N 3.95Chicken tikka & sheek kebab in spicy masala sauce

stuffed PePPer D 3.95(Chicken | mince lamb | veg)

AMritsAri chicken M 3.45Strips of chicken, served on a spicy sweet chilli sauce.

tAndoori lAMb choPs D M 3.95 Lentil flour crisps, Pineapple coriander chutney

chef`s sPeciAl PlAtter D M E


s E A f o o d A p p E t i s E r s

seAbAss birAn F G

Chat massalla spiced Pan seared seabass fillet on a bed of cardamom & fennel scented glutinous rice

crAb cAkes E C Pan seared crab cakes topped with julienne potato bhajee

Coriander emulsion

JingA MushrooM D C King prawn & chestnut mushroom infused with home made chilli sauce.

goAn goldA bAzA M E C King prawn wrapped in spinach, spiced, coated with vermicili

Sweet chilli & chana dhall

seAfood PlAtter M F D C E

v E g E tA r i A n A p p E t i s E r s V

onion bhAJee E N M

VegetAble sAMosA E N M

gArlic MushrooM N

PAni Puri street food CG*

Semolina pastry snack, filled with chick peas and tamarind sauce yoghurt and coriander

Aloo tikki chAnA chAt E D Spicy potato and coriander cakes topped with massalla chick peas

sAAg Aloo bAzA M E Potato and spinach wrapped in vermicili then flash fried.

Sweet chilli chana dhall

PAneer chilli D Indian cheese tandoor roasted with garam masllala

Served with peppers and onions

VegetAble PlAtter D M E CG*


c H E f r E c o m m E n d At i o n s mIld - medIum

the old delhi butter chicken D M N

dElHi nortH indiA One of India’s favourite dish when eating out. Started from Moti Mahal restaurant in old Delhi,has since grown to be India’s national favourite dish. Smooth and silky texture

rich sweet and chilli butter sauce Tomato cream turmeric chilli fenugreek

desi kurMA D M N

BAnglAdEsH Chargrilled tandoori chicken cooked in a caramelised sweet onion chilli

yoghurt cream almonds coconut scented with cardamom bay leaf cinnamon

chicken tikkA MAsAlA D M N 8.95Paying homage to a timeless classic, our own exclusive

recipe of chicken tikka in tumeric, yoghurt and mild spices.

shAhi MoglAi D M N

Charred succulent chicken tikka cooked in a cardamom and pistachio butter cream rich sauce

MAkhAni chicken D N

Chicken tikka cooked in butter, cream, coconut with mango pulp, scented with curry leaves & spiced with turmeric.


c H E f ’ s r E c o m m E n d At i o n s medIum

lAl MAAs D

rAjistAn nortH indiA Full of flavour 8 hour slow braised juicy mutton shank. Simmered in its

own stock, with variety of massallas with a burst of dry roasted red Mathania chillies. Scented with star anise cardamom bay leaves.

nArAngee hAAsh D M

AssAm nortHEAst indiA 24 hour marinated Muscovy duck in tamarind orange and balsamic Pan

roasted served with seasonal mixed vegetable curry.

lAhore desi korAi D M

lAHorE pAkistAn Tender pieces of tandoori charred chicken tikka cooked with chunks of onions and green pepper Tomatoes fresh coriander roasted ginger turmeric paprika cumin. Cast iron concept that gives a more smoky

flavour.

bhindi ghust D M

mysorE BAngAlorE soutHwEst indiA Tender pieces of lamb leg, slowly cooked with bhindi, red chillies, cumin,

white poppy seeds & cinnamon

lAMb rogon Josh D M

kAsHmir nortHEAst pAkistAn The dish was originally brought to Kashmir by the Moghals Shoulder of

lamb cooked with ginger tomatoes onions coriander, Garam masslla chilli cumin paprika Persian influenced.

desi shAtkorA ghust M Slow cooked lamb with Bengal bitter lime Turmeric coriander garlic

Bhuna style

clAssic keeMA MAtAr D M

sylHEt, BAnglAdEsH Lean mutton mince cooked with green peas. Our chefs favourite dish

whist growing up Bhuna style moistened by mutton stock Onion tomato cumin coriander turmeric

sweet chilli PodinA D M 8.95Tender chicken marinated and infused with chefs own sweet chilli and

cooked with fresh mint in a bhuna sauce

AssAMese duck D M

Marinated for several hours in homemade sauce with herbs & spiced, barbecued over flaming tandoori oven then cooked in an

enriched special sauce

chicken JAfrAni D M Whole pieces of breast chicken filled with spinach and mushroom, spicy

medium sauce served with rice

Mohdu Minty lAMb D M 9.95Tender chunks of lamb fused with sweet mango & fresh mint then slowly

cooked in a medium sauce.

chefs sPeciAl chicken / lAMb tAli D M

A true reflection of Gujrati heritage, a whole meal served on one single plate. An opportunity to taste the chefs choice: a mini starter, two curries,

nan, rice, dhall and a mini dessert.


c H E f r E c o m m E n d At i o n s medIum - hoT

Vin d’ Alho D M

goA wEst coAst indiA Goa’s most famous dish is properly Portugese at its roots.Vin meaning vineager alho meaning garlic The British curry industry has took on the name Vindaloo,an interpretation of “carne de vinha d’alhos” and the

usage of fiery spices to make it one of the hottest dishes on the menu. The Curry House has gone a step further to make this dish even more fiery making it one of the hottest dish you probably will ever try. We will

serve you half a portion for your dare to try. Not only have our chefs added the highest level of heat,our chefs have made this dish rich and

incredibly flavoursome too.

duM Pukt korAi D

AwAdH nortH indiA The dum concept cooking [hot pot] Lamb slowly cooked in yoghurt gravy

with garlic, ginger, onions, tomatoes, peppers, red mathania chillies, cumin, coriander, star anise & nut meg.

Murgh zAAlfrezi D M

BAnglAdEsH Tandoor charred chicken tikka tossed with batons of

onions peppers tomatoes and green chilli

gArlic chilli chicken D M

HimAcHAl nortH indiA Tandoor roasted breast chicken tikka sauted with roasted- garlic green

chilli and cumin seeds Chicken stock reduction onion gravy Ground garam massalla fresh coriander.

ruby MurrAy D

mAdrAs cHEnnAi soutH indiA Our take on the chicken Madras Bruised and toasted whole spices in a

chicken stock reduction Fine Tomato puree roasted ground red chilli , rich yoghurt and onion gravy

Murgh keeMA PAlAk D M

punjAB EAst of pAkistAn Tender pieces of chicken cooked together with lean lamb mince & spinach, Green chilli, garlic, onions, tomato, Coriander, cumin &

garam massalla.

hAleeM M E CG*

BiswAnAtH BAnglAdEsH Three different lentils moong chana dhall and yellow mansoor.

All cooked together with mutton Egg ,garlic, onions, mango powder fenugreek and coriander black salt asafoetida.

chicken chettinAd D M

tAmil nAdu, soutH indiAFairly hot South Indian delicacy cooked with coconut & lemon

& curry leaves.


s E A f o o d d i s H E s

butter king PrAwn MAsAlA 12.95 C M D N

King Prawn cooked in tandoori clay oven then cooked in a rich yoghurt & coconut cream sauce with pistachio and curry leaves

telAPiA sAtni F M

Grilled white fish lightly spiced with cracked cumin, bruised cloves then mixed into a red onion, mustard & coriander salad.

JAl tArrAng D M* M

Pan roasted hand dived scallops in a Mangalorean sauce seasonal vegetables mustard seeds turmeric coconut milk ground dry mango

issA tArkAri M C

sylHEt, BAnglAdEsH Fresh water prawns cooked with vegetables Browned onions fresh

coriander tomato Chilli garlic turmeric

MAchor Jhol M F

nico BAr islAnds, BAy of BEngAl Tilapia-white fish,mouth watering fish broth with seasonal vegetables Mustard

seeds chilli turmeric garlic

sylheti JhingA 12.95 M C

Whole slit king prawn cooked in a spicy garlic sauce with fresh coriander. One dish to try which gives all the true Indian taste but doesn’t set your mouth on fire

shAtkorA C M

sylHEt, BAnglAdEsH Fresh water king prawns on the shell with Bengal bitter lime Turmeric

coriander garlic chilli

seA bAss PAlAk Aloo 13.15 F M

Sea bass, lightly seasoned with spices then fried with spinach, potatoes coriander emulsion & coconut sauce.

tAndoori king PrAwn shAshlick 12.95 C M D

King prawn cooked with capsicum, onions and tomatoes on skewer

tAndoori sAlMon 13.15 D M F

Pieces of salmon, softly marinated in tantalising spice and then baked in clay oven.

chef’s sPeciAl seAfood thAli 16.95 D M F E

A true reflection of Gujarati heritage, a whole meal served on one single plate. An opportunity to taste the chefs choices: starter, 2 curries, nan, rice,

side dish and a mini dessert to end with.


v E g E tA r i A n / v E g A n d i s H E s

lAssAni khuMb MAlAi D M

Breaded garlic mushrooms & paneer in a rich mild garlic butter sauce.

sAAg Aloo bAzA kichdi D V

Spinach & potato wrapped in breadcrumb, flash fried served in a rich creamy, sweet chilli, peas & asparagus risotto. Spiced with turmeric & paprika.

Qourn koftA MAssAllA D

Quorn meat balls & paneer in a vine tomato massalla curry sauce with aubergine pickle

sAbJi MAlAi koftA D M N

mumBAi mAHArAsHtrA district wEst-cEntrAl indiAAssorted mixed seasonal vegetable ball encased with gram flour butter in a rich tomato

and onion smooth butter gravy Turmeric coconut chilli five spice fenugreek

Quorn koftA bhunA D M

Tandoori massalla spiced quorn tomatoes onion coriander mustard Cumin paprika garam massalla & seasonal mixed vegetables.

sAbJi PAnch PoorAn M

orissA EAst indiA Seasonal mixed vegetables stewed curry with garlic, onions, green pepper, tomatoes,

fresh coriander & five spice curry leaves.

sAbJi tArMArind M

Seasonal and regional vegetables, vegetable stock reduction tamarind pulp thin liquid spiced with cracked cumin

trAVAncore kAyi M

trAvAncorE kErElA, soutH indiA Seasonal vegetables and ground coconut simmered in vegetable stock and coconut milk

Turmeric green-chilli black-pepper nigella seeds

VegetAriAn thAli D M CG* E

A true reflection of Gujarati heritage,a whole meal served on one single palate. An opportunity to taste the chefs choice: a starter, two curries, nan, rice,

dhall & a mini dessert to end.


f r o m t H E tA n d o o r

tAndoori chicken 7.95 D M SD

chicken tikkA 7.95 D M SD

chicken shAshlick 9.95 D M SD

Succulent morsels of chicken breast alternated with colourful peppers, then glazed golden in the tandoori.

Mix shAshlick 12.95 C D M SD

Chicken tikka, lamb tikka, duck tikka & king prawn. Clay oven cooked on a skewer with tomatoes peppers & onions.

tAndoori deluxe 10.95 C D M SD

Marinated chicken, lamb, duck, tandoori chicken, sheek kebab, king prawns & lamb chop all chargrilled to perfection. Served with salad,

rice & a slighty hot massalla sauce

PAneer tikkA 7.95 D M SD

Chargrilled paneer (Indian cheese) served with salad and relishes.

tAndoori chicken sAlAd... 8.95 D M SD

Pulled chargrilled chicken off the bone. Mixed together with rocket, lettuce, cucumber & cherry tomatoes. Drizzled with chefs tamarind

sweet chilli & lime sauce.

B i r yA n i s p E c i A l i t i E s

sAbJi biryAni V 10.95Concasse of seasonal vegetables, cooked in a fragrant basmati rice.

Served with vegetable sauce.

Murgh biryAni 11.95 Fragrant basmati rice cooked with succulent pieces of chicken.

Served with a chicken stock curry sauce.

ghust biryAni 12.95 Fragrant basmati rice cooked with tender pieces of lamb.

Served with a lamb stock curry sauce

essA biryAni 12.95 C

Bengal prawns cooked with fragrant basmati rice. Served with a fish stock reduction curry sauce

JhingA biryAni 13.95 C

Fragrant basmati rice cooked together with jumbo king prawns. Served with a fish stock reduction curry sauce

sPeciAl biryAni 13.95 C

Fragrant basmati rice cooked with succulent pieces of chicken, tender pieces of lamb & Bengal prawns. Served with an omelette

on top & vegetable curry sauce.



sirloin steAk (8oz)Served with salad masala chips &

medium spiced sauce

r i c E s E l E c t i o n

boiled rice 2.25

PilAu rice D 2.45

fried rice 2.45

egg fried rice E 2.95

MushrooM rice 2.95

VegetAble rice M 2.95

keeMA rice M 3.10

leMon fried rice 2.95

gArlic fried rice 2.95

MushrooM tAMArind fried rice SD 3.10

PersiAn rice N 3.10(coconut)

sweetcorn fried rice 3.10With peppers & onions

chilli fried rice 2.95

PineAPPle rice 2.95

sPeciAl rice E 3.10Egg, peas & flavoured with

mild spice

t-bone steAk (10oz)Served with salad masala chips &

medium spiced sauce

v E g E tA B l E s i d E d i s H E s

All below dishes can be served as main courses

honey chilli PotAtoes M SD 3.95

boMbAy PotAto M 3.45

MushrooM bhAJee M 3.25

sAAg bhAJee M 3.25(spinach)

chAnA bhAJee M 3.25(Chickpeas)

bhindi bhAJee M 3.45(okra)

tArkA dhAAl M 3.25(lentils)

sAAg Aloo M 3.45(spinach & potato)

Aloo gobi M 3.45(potato & cauliflower)

begun Aloo M 3.45(aubergine & potato)

sAAg PAneer D M 3.95(spinach cream & Indian cheese)

Motor PAneer D M 3.95(peas & Indian cheese)

dhAAl sAMbA M 3.95(lentils & veg)

MAsAlA fish & chiPs Pangash fresh water fillet of white fish masala spiced & fried served with salad, masala chips & a thick

lentil sauce

i n d i A n B r E A d CG*

nAn N L E D 2.25

keeMA nAn M D L E 2.95mince lamb

gArlic nAn D L E 2.45

PeshwAri nAn D L E 2.45(fruity)

MoglAi nAn D L E 2.95Keema & cheese

gArlic & cheese nAn D L E 2.95

VegetAble nAn D L E 2.45

kulchA nAn D L E 2.45(cheese & onion)

coriAnder nAn D L E 2.45

curry house sPeciAl nAn D L E 3.25

Chopped chicken tikka and cheese with coriander & garlic.

Assorted breAd bAsket D L E 5.95Keema Nan, Garlic Nan

& Peshwari Nan

PArAthA D L 2.15Thick bread fried in butter

Aloo PArAthA D L 2.15Stuffed potato

chAPAti L 1.45Thin dough bread

tAndoori roti L 1.95Thick doughy bread baked in oven

A l l E r g y n o t i c E

CeleryThis includes celery stalks, leaves, seeds and the root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.

Cereals containing glutenWheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats is

often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry,

sauces, soups and fried foods which are dusted with flour.

Crustaceans Crabs, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai and south-east Asian curries or salads, is an ingredient to look out for.

EggsEggs are often found in cakes, some meat products, mayonnaise, mousses,

pasta, quiche, sauces and pastries or foods brushed or glazed with egg.

FishYou will find this in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.

LupinYes, lupin is a flower, but it’s also found in flour! Lupin flour and seeds

can be used in some types of bread, pastries and even in pasta.

MilkMilk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.

MolluscsThese include mussels, land snails, squid and whelks, but can also be

commonly found in oyster sauce or as an ingredient in fish stews

MustardLiquid mustard, mustard powder and mustard seeds fall into this category. This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups.

Nuts Not to be mistaken with peanuts (which are actually a legume and grow underground),

this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian

curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.

PeanutsPeanuts are actually a legume and grow underground, which is why it’s sometimes called a groundnut. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

Sesame seedsThese seeds can often be found in bread (sprinkled on hamburger

buns for example), breadsticks, houmous, sesame oil and tahini. They are sometimes toasted and used in salads.

SoyaOften found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.

Sulphur dioxide (sometimes known as sulphites)This is an ingredient often used in dried fruit such as raisins, dried apricots

and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer. If you have asthma, you have a higher risk

of developing a reaction to sulphur dioxide.

Allergens

The way allergens are labelled on prepacked foods has changed. The Food Information Regulation, which came into force in December 2014, introduceda requirement that food businesses must provide information about the allergenic ingredients used in any food they sell or provide.

There are 14 major allergens which need to be mentioned (either on a label or through provided information such as menus) when they are used as ingredients in a food. Here are the allergens, and some examples of where they can be found:

14

12

34

56

78

910

1112

13

14

MUSTARD

Beer

For more information, visit: food.gov.uk/allergy or nhs.uk/conditions/allergies

Sign up to our allergy alerts on food.gov.uk/allergy-alerts, or follow #AllergyAlert on Twitter and

Facebook Let’s keep connected at food.gov.uk/facebook

Join our conversation @foodgov

Watch us on food.gov.uk/youtube

denotes celeryC*

























Allergens



14

12

34

56

78

910

1112

13

14

MUSTARD

Beer






denotes crustAceAnsC

denotes eggIncluding food glazed with egg.

E

























Allergens



14

12

34

56

78

910

1112

13

14

MUSTARD

Beer






denotes fishF

denotes luPinCan be found in some types of bread, pastries, pasta.

L

























Allergens



14

12

34

56

78

910

1112

13

14

MUSTARD

Beer






denotes dAiryD

denotes MolluscsMussels, land snails, squid, also found in oyster sauce.

M*

























Allergens



14

12

34

56

78

910

1112

13

14

MUSTARD

Beer






denotes MustArdM

denotes nutsFor example almonds, hazelnuts, walnuts, macadamia.

N

























Allergens



14

12

34

56

78

910

1112

13

14

MUSTARD

Beer






denotes PeAnutsP

denotes sesAMe seedsFound in some bread, houmous, tahini.

SS

























Allergens



14

12

34

56

78

910

1112

13

14

MUSTARD

Beer






denotes soyAS

denotes sulPhur dioxideUsed as a preservative in dried fruit, meat products, soft drinks, vegetables, alcohol.

SD

denotes cereAls contAining glutenIncluding spelt, wheat, rye, barley.

CG*

Documents

The Curry house...curry HousE spEciAl AppEtisErs sPicy chicken PAPrikA D N M 3.95 Char grilled breast chicken fillets spiced with paprika served with lentil flourcrisps