Atithi York Menu

Deep fried sweet and chilli flavored potato mixed with, coconut, sultanas, herbs and spices coated in a batter

sliced onions mixed with gram flour, spinach, herbs & deep fried

cottage cheese mixed with lentil flour, herbs and spices, deep fried

triangular shaped filo pastry stuffed with vegetables, deep fried

beetroot, spiced cheese and potato patties

this filling and nutritious snack is served usually during religious festivals, especially in Navratri

sliced onions mixed with gram flour, herbs & deep fried

Spiced spinach and creamy Indian cheese (Paneer)

soft cubes of cottage cheese, tossed with spring onions, bell peppers, cooked in schezwan sauce

made from colocasia leaves, stuffed with rice flour and the flavours of hot spices, tamarind and jaggery

tawa roasted mash potatoes, a delicacy from the streets of Delhi

Vegetarian kebab made with spinach and green peas, perked with authentic indian spices

spinach & vegetable pakora, vegetable samosa and onion bhaji

Minced chicken seasoned with ginger, chillies and spices.

triangular shaped filo pastry stuffed with spiced mince chicken and deep fried

boneless chicken cooked in schezwan sauce

chicken marinated with yogurt and tandoori spices, cooked in clay oven, served with onion salad

crispy fried chicken coated with gram flour & a tangy blend of selected spices

deep fried mince chicken and onion, fused with sweet and chilli flavouring

deep fried chilli flavoured potato and minced lamb, coated in spiced turmeric batter

triangular shaped filo pastry stuffed with mince lamb

a combination of spiced melted cheese, mince lamb and seasonal vegetables, wrapped in a hand folded pastry

spiced lamb kebabs made from a smooth minced mixture, tampered with onions and peppers

diced fish marinated in traditional Punjabi spices, batter fried

prawns marinated with red peppers and our own spices, deep fried

spiced prawns, peppers, onions and seasoned vegetables stuffed in a hand folded crispy pastry

prawns cooked in silky tomato sauce, infused with lime & cream

Mirch Murgh Kebab, Lamb & Potato cutlet and Prawn Samosa

aubergine smoked in the clay oven & cooked with traditional Indian spices

cauliflower florets cooked gently with potatoes, flavoured with fresh Atithi spices & coriander

made with mushrooms, green peas, fenugreek leaves and coconut cream

cottage cheese engulfed in spinach puree, tampered with aromatic Atithi herbs

diced cottage cheese cooked with peas, onions, tomatoes & capsicum, in a thick curry

A classic from Delhi, India. Bite size pieces of chicken , cooked in a creamy marinade with yoghurt, cheese, ginger, garlic and chilli. Served on a sizzling sizzler plate.

aromatic & flavourful (the dish is named as a tribute to the Navratnas-the nine jewels or the nine courtiers of the great Mughal emperor Akbar)

Yorkshire tea marinated chickpeas, cooked with our own Atithi spices

spinach base, traditional and healthy Indian dish, combined with potato and Atithi spices

cooked in creamy sauce with vegetables, saffron, ginger and garlic

north Indian style okra, medium spicy and full of flavours, pan fried with garam masala

classic Indian dish cooked with capsicum, onion, ginger, garlic and paneer, marinated in our own spices

cooked in coconut cream, flavoured with curry leaves & spices

prawns cooked in our special Atithi spices, giving it a unique flavour

fillet marinated in pomegranate molasses and raspberry vinegar, cooked with spinach and mushrooms

Marinated salmon cooked with spinach and tomato curry

boneless chicken pieces cooked in a rich creamy gravy

a very famous, spicy south Indian dish cooked with our Atithi spices & coconut cream

cubes of chicken marinated with Indian spices and cooked in silky tomato gravy

chicken cooked in a tomato creamy sauce, infused with Atithi spiced flavours

a unique blend of jaggery, vinegar & red chilli, a popular Goan dish

a unique curry created by Atithi, keeping the historic city of York in mind

a delicious traditional chicken curry served in a pot (kulhad), flavoured with a hint of sweet, tangy tamarind

tender chicken breast added to the blended spices, cooked in its own juices, resulting in deep, strong flavours

diced lamb cooked with spinach and Atithi spices

lamb shank cooked in flavours of saffron and atithi blended spices

boneless lamb cooked with onion and tomato, in a thick curry

diced lamb blended with fried onions, Atithi spices and fresh coriander seeds, cooked in onion gravy

a Punjabi favourite with homemade garam masala, ginger, garlic, a hint of cream and Atithi spices

a unique curry created by Atithi, keeping the historic city of York in mind

tender lamb pieces added to the spices, then cooked in its own juices which results in deep, strong flavours

I came across this curry while dining in chef Athul Kochhar’s restaurant in London, named SINDHU. I really wanted to recreate my experience there with this curry, a dish I thought to be fantastic, full of flavours.

During my stay in Stirling-Scotland, I came across this amazing, unique blend of flavours, a perfect example of how the art of cooking has no boundaries or limits.

This great curry comes from Kerala – south of India, where the tender duck breast is traditionally cooked with king spices (black and white peppercorns, cloves, cinnamon, black and green cardamom pods, cumin, mustard seeds and curry leaves) in order to enhance some fantastic combinations!

Me and my friends like to drink so much that one day we decided to add rum in our food. Well, we really enjoyed that curry and I would like you to also have a little taste of that experience.

This dish was created following my three months’ stay in Spain. I came with the idea of cooking a traditional Indian dish, but with a twist.

The love for lamb made my brother discover an amazing joint in Jalandhar (Punjab). Uncle-ji (chef) who run this family restaurant from last 35 years shared this amazing recipe with me, which helped me create a unique and flavorful curry out of it.

An upcoming trendy chicken dish from my hometown Bharuch, infused with a lot of flavours where Tandoori chicken (on bone) is cooked in masala curry infused with flavors of minced chicken.

Jaffna cuisine is renowned for its use of fresh seafood, available along the northern Sri Lankan coast. The region is famous for its crab curries that use some unusual mixture of ingredients.

black lentils cooked with butter and cream and simmered on low heat for that unique flavor

chopped onions mixed with churned spices and yoghurt

lentils cooked in mustard seeds and curry leaves

a combination of cumin and basmati rice

basmati rice with carom seeds, onion seeds and peppers

traditional Indian bread, made with atta (finely ground whole-wheat flour) in clay oven

fine bread freshly baked in the clay oven

fine bread topped with fresh garlic and freshly baked in the clay oven

fine bread infused with fresh rosemary, topped with olives and then baked in the clay oven

fine bread topped with fresh coriander & crushed red chillies, freshly baked in the clay oven

fine bread topped with Yorkshire cheese, freshly baked in the clay oven

fine bread topped with fresh garlic and red crushed chillies, freshly baked in the clay oven

fine bread topped with carom seeds, onion seeds and peppers, freshly baked in the clay oven

fine bread topped with onions, freshly baked in the clay oven

Garnished with poppy seeds for the unique flavour

sweet fine flour bread topped with blended dry fruits and freshly baked in the clay oven

Choose any curry of your choice (price extra), we will serve it in a huge yorkshire pudding

traditional indian pudding, cooked in every Indian household for Diwali

melted Belgian chocolate wrapped in a fluffy dough, served with white chocolate pot

Indian ice cream. Please ask for flavours

truffle cream & pistachio covered with pistachio nuts