the most popular and distinctive method of punjabi cooking is in the tandoor. this is a deep unglazed clay oven, fired buy charcoal, which gives the food its unique flavour and fragrance. | |
seekh kebab minced lamb, barbecued in the tandoor and served with salad. | 5.95 |
resmi kebab minced chicken, barbecued in the tandoor and served with salad. | 5.95 |
peshwari bakra tikka spring lamb diced and marinated in punjabi spices and barbecued in the tandoor. | 5.95 |
peshwari murg tikka diced chicken marinated in punjabi spices and barbecued in the tandoor. | 5.95 |
murg tandoori half chicken marinated in spices and barbecued in the tandoor. | 6.50 |
chingiri tandoori king prawns marinated in masala and barbecued in the tandoor. | 8.95 |
machhi tandoori small pieces of monk fish marinated and barbecued in the tandoor. | 7.95 |
bateer tandoori quails marinated in spices and barbecued in the tandoor. | 8.50 |