Kali Mirchi Menu

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A medley of Haryali tikka, Malai tikka, lamb chop and seekh kebab. Served with tamarind sauce, mint sauce and salad.

Selection of Chicken tikka, seekh kebab chicken pakora, onion bhaji, and served with tamarind sauce, mint sauce and salad.

Selection of paneer tikka, onion bhaji, vegetable samosa, and aloo ki tikki served with tamarind sauce, mint sauce and salad.

Sliced onions mixed with light spices and gram flour then deep fried.

Traditional Indian snack, light spiced mixed vegetable, stuffed in filo pastry and deep fried. Served with tamarind sauce, sweet yoghurt on a bed of chick peas.

Light spiced pan fried potato cake. Served with tamarind sauce, sweet yoghurt on a bed of chick peas.

Batter fried cottage cheese tossed in spicy and sweet chilli sauce with diced peppers and onion.

A spicy blend of vegetable dumpling infused with chopped garlic, spring onion, green vegetable. Flavoured with sweet Thai chilli and a hint of white vinaigrette and soya sauce.

Battered fried cauliflowers tossed in spicy and sweet chilli sauce.

Paneer stuffed with mash potato, coriander, ginger, herb and spices. Deep fried with gram flour batter.

Gijon of fish deep fried and tossed with onion, lime juice, spring onion, crushed black pepper, garlic and Indian herbs.

Diced chicken breast marinated with lemon juice, chilli powder, fenugreek, ginger, garlic paste and deep fried with gram flour batter.

Deep fried Indian bread stuffed with either prawn, lamb mince, chicken or paneer.

Boneless cubed lamb cooked with bullet chilli, black pepper and Indian herb and spices.

A delicacy of the city of Amritsar in Punjab, a popular dish not only in Punjab but the whole country. Fish fillet marinated in Amritsari style with caraway seeds, spices and gram flour then batter fried.

Prawns marinated in garlic, peppercorns, lime juice, salt, tossed in a garlic chilli sauce.

A medley of tandoori chicken, king prawn, seekh kebab, lamb and chicken tikka with rice, naan or chips and choice of sauce.

Diced cottage cheese marinated with roasted gram flour, caraway seeds, pickle and cream skewered with diced peppers, onions and roasted over charcoal in a clay oven.

Chicken breast marinated with cheese, cream, cardamom, mace and hung yoghurt, roasted in a charcoal oven. Served with mint sauce.

Diced chicken breast marinated with mint, coriander, green chilli, ginger and garlic and cooked in tandoor.

Diced chicken breast marinated with yoghurt and homemade spices then cooked over charcoal.

Chicken on the bone marinated with yoghurt and homemade spices cooked over charcoal served with salad and mint sauce.

Chicken tikka skewered with diced onions and peppers cooked over charcoal in a clay oven.

Lamb chops marinated in ginger paste, fresh coriander, green chillies, hung yoghurt and brown onion paste, cooked in a clay oven.

Lamb picatta marinated with ginger, garlic, kebab cheeni and finished with ground pomegranates.

Lamb mince mixed with chopped garlic, ginger, green chilli, fresh coriander and spices, skewered and cooked over charcoal.

Duck fillet marinated in tikka masala then skewered and cooked in a tandoor.

King Prawns marinated in traditional tandoori masala and cooked over charcoal to make it more appetising.

Our chef’s special homemade chicken curry, chicken on the bone cooked in a pot with its own stock and spices with black peppercorns.

Hot South Indian delicacy of chicken breast cooked with coconut, star anise, red chillies, black peppercorns and curry leaves served with pilau rice.

Tandoori roasted chicken tikka simmered in a sweet and tangy tomato, cashew nut gravy.

A combination of three sets of spices whole, dry roasted and tempered, all ground into a fine paste to make this delicious chicken preparation finished with coconut cream. A speciality of the Goan region.

Shredded chicken cooked with a rich tomato masala, ginger, green chilli and finished with coriander and spring onion.

Hyderabadi classic chicken on the bone cooked with fenugreek leaf.

Juicy barbecued lamb chops infused with authentic herbs and spices, onion, green chilli and lemon juice served with salad.

Tender lamb infused with authentic herb and spices, onion, green chilli and lemon juice. Tossed together on a traditional hot iron plate.

Rajasthani delicacy of lamb cooked with whole spices and paprika to give an original colour to the dish.

Speciality of Amritsar, Punjab region. Lamb on the bone and lamb mince cooked together with whole spices.

Home style lamb curry on the bone cooked in a sealed pot with whole spices, onion and tomato.

Slow cooked lamb in a sealed pot with brown onions and whole roasted spices. A speciality of Lucknow.

Duck breast cooked over charcoal then shredded and simmered in spicy sauce with bell peppers.

Pan fried fish fillet marinated with garlic, lime juice, salt, bell pepper and onions, simmered in tawa masala served with boiled rice.

Fish fillet cooked in tamarind, coconut milk, mustard seed, curry leaf make it perfect south Indian curry served with steam rice.

A classic favourite of the Goan region, king prawns cooked in onion, tomato and coconut milk tempered with curry leaves and mustard seeds.

Juicy barbecued king prawns tossed with Kashmiri chilli, mint, coriander, ginger, garlic and Indian spices.

Succulent lamb shank cooked overnight in various vessels, with whole spices and aniseeds, the dish originated in Old Delhi in the late eighteenth century during the last throes of the Mughal Empire.

A traditional and very popular tomato and creamy Indian dish which is bursting full of flavour and colour.

A traditional and very popular cashew nut creamy Indian dish.

Hot and spicy curry.

Spicy and hot pepper sauce.

Onion and tomato thick sauce cooked on a slow flame with spices.

Traditional Indian aromatic curry with cassia and cardamom.

Onion and tomato sauce cooked with diced bell peppers and onions with aromatic kadhai masala.

Very hot and spicy curry, tempered with curry leaves and dry red chillies

This dish is prepared with a large amount of onions cooked in the curry and as a garnish. Onions are added at two stages during cooking.

Spinach curry with green chillies, fresh garlic and finished with cream.

A delicious almond and cream based curry, garnished with almond flakes.

Hot sweet and sour parsi curry. Served with pilau rice.

Sweet, hot and tangy yellow lentil sauce. Served with pilau rice.

Traditional Hyderabad style biryani, succulent lamb on the bone marinated with yoghurt and spices then cooked together with rice, served with vegetable curry.

Succulent lamb cooked with basmati rice, served with vegetable curry.

Chicken on the bone marinated with yoghurt, mint, ginger and whole spices, boiled egg then cooked with basmati rice in a sealed pot mixed with golden fried onions served with vegetable curry.

Chicken cooked with basmati rice, boiled egg, served with vegetable curry.

Succulent prawns cooked with basmati rice served with vegetable curry.

Flavourful mix of vegetables with basmati rice served with vegetable curry.

Mixed vegetables simmered in an onion and tomato gravy.

Diced cottage cheese simmered in a sweet tangy tomato and cashew nut gravy.

Green peas cooked with cottage cheese in an onion and tomato masala.

Indian cottage cheese simmered in spinach.

Potato & aubergine cooked with onion and tomato masala sauce.

Roasted aubergine cooked with Indian herb and spices, finished with freshly chopped coriander.

Thick black lentils flavoured with tomato and cream. Simmered overnight on the tandoor.

Deep fried mashed potato, vegetable & Paneer balls simmered in creamy house special sauce.

Aubergine cooked in an onion and tomato masala with roasted cumin seeds and whole coriander seed powder.

Yellow lentil tempered with chopped garlic and cumin seeds.

Potatoes cooked with onion and tomato masala, tempered with black onion seeds.

Potatoes cooked with spinach.

This is the style of cooking in Punjab, chick peas cooked with onion, tomato, ginger, garlic and ground pomegranates.

Cupped mushrooms sautéd in an onion and tomato masala.

Spinach sautéd with garlic, diced onions and peppers.

Potatoes and fresh cauliflowers cooked together.

Spinach simmered with chick peas.

Spinach and mushroom curry.

Diced okra tossed in onions and tomato masala.

Basmati rice cooked with green peas and tempered with cumin seeds.

Crispy and flaky layered bread cooked in a clay oven.

Naan bread stuffed with mashed potato, Indian herbs and cooked in clay oven.