Harborne Indian Kitchen Menu

A classic Mughlai kebab, minced lamb seasoned with house spice encasing a boiled egg, (scotch egg) with omelette.

Succulent Traditional sheekh kebab wrapped in layered flaky golden pastry and cooked to perfection.

Assorted mix of malai tikka, sheek kebab, hara chicken kebab.

Shallow fried pastry encasing spiced, with bell peppers & diced chicken tikka.

Marinated overnight and grilled to perfection served with choice of homemade sweet chilli, hot and spicy or BBQ sauce.

Cornfed chicken marinade in fresh green herbs and special blend of house spice.

Spicy, crispy South Indian fried chicken tossed with curry leaves and chillies.

Marinated with herbs and spices cooked in a tandoor oven.

Dry-rubbed short ribs grilled to perfection, served with your choice of homemade hot & spicy, sweet chilli, or BBQ sauce.

Chicken wings / Hara chicken kebab / Lamb chops / Sheek kebab

Spicy, crispy Indian fritters made with onions, spinach and gram flour.

Cauliflower florets batter fried and tossed in an Indo-Chinese spice mix.

Cubed Indian cottage cheese cooked with chillies.

Shallow fried pastry encasing spiced vegetable mix presented in a chickpea masala.

Unique crispy potato, red kidney beans and spinach patty with chaat topping.

Crispy fried okra served in a basket of poppadom.

Popular street food – savoury shells filled with tangy yoghurt and chick-peas.

Beetroot and potato cutlet served with curried chick peas.

Spiced potato dumplings served with sautéed garlic mushrooms, cooked with aromatic herbs.

Spiced jackfruit and cauliflower dumplings tossed in Hakka Indo-Chinese sauce.

Smoky tandoori-spiced broccoli, charred and roasted to perfection with a hint of citrus and fresh herbs.

Onion bhaji / Veg samosa / Paneer shashlick

Indo Chinese hakka style prawns in a chilli garlic sauce.

Crispy tiger prawns in a light homemade tempura batter, tossed in a rich, fiery scotch bonnet glaze. Sweet, spicy, and irresistibly crunchy.

Salmon marinated with herbs and spices and cooked in a tandoor oven.

Char grilled jumbo prawns with lemon, mustard and garlic butter.

Prawns in a sweet and spicy mango purée with a hint of chilli and garlic. Served on a puri.

Carom and asafoetida marinated tilapia strips lightly fried in seasoned gram flour batter.

Classic prawn cocktail served in a popadom basket with a tangy spiced dressing.

Tiger prawns and tempura squid in a Telicherry pepper fry with curry leaves, mustard seeds, and fresh green chillies.

King prawns / Salmon tikka / fish pakora

Tandoori chicken / Chicken wings / Hara kebab / Sheek kebab / Lamb chops (served with a naan)

Shropshire Alderform farm lamb chops with dill, peppercorns and traditional spices.

Grilled, boneless chicken breast, marinated in Chef’s secret spices. Served with wild mushrooms, long asparagus, broccoli, baby carrots & rosemary.

Our short ribs are dry rubbed with our in-house spice mix, then grilled to perfection. Flavoured with either a spicy or BBQ sauce.

Grilled and delicately marbled throughout this ribeye steak oozes flavour! Served with Mari Aloo (roasted) and vindaloo sauce.

South Indian fish curry from Kerala, influenced by Portuguese and Christian communities. Fresh fish is gently simmered in a fragrant coconut milk sauce with curry leaves and mustard seeds, creating a light, delicately spiced dish that highlights the natural flavours of the fish and coconut.

Smoky Butter Chicken was created in the 1950s at Moti Mahal. It’s a rich, mildly spiced curry made with pulled chicken simmered in a smooth sauce of butter, tomatoes, cream, and spices, finished with a signature smoky flavour from grilling or charcoal infusion.

Lau Chingri is a traditional Bengali home-style curry from West Bengal and Bangladesh. It combines bottle gourd and king prawns cooked with simple spices, creating a light dish with a soft, slightly sweet vegetable and rich seafood flavour.

Starter: Vegetable Samosa, Sheekh Kebab, Chicken Tikka. Main: Chicken Balti, Meat Jalfrezi, Pilau Rice, Naan, Fries, Served with Salad & Sauce.

Starter: Onion Bhaji, Lamb Chops, Chicken Tikka, Sheekh Kebab. Main: Chicken Balti, Lamb Bhuna, Sabzi Jalfrazi, Pilau Rice, Naan, Fries, Served with Salad & Sauce.

A slightly hot, sweet and sour dish prepared with tomato puree, onions and black pepper

A fragrant dry dish cooked with spinach to a medium strength

A medium strength dish cooked with onions, selected spices and herbs, and garnished with glazed cherry tomatoes

A thicker dry textured dish cooked with onions and tomato

Hot and spicy with mixed peppers, onions, green chillies and coriander

Cubed onions, peppers and tomato seasoned with spices and herbs

A beautiful array of spices cooked with pineapple, lentils and lemon juice producing a sweet and sour slightly hot dish

Hot saucy dish with a hint of lemon

Cooked with distinctive fenugreek and onions to create a tasty fragrant dish

Creamy aromatic mild dish

Smoked and grilled in the charcoal tandoor, simmered in butter tomato and fenugreek gravy

Rich, tangy, and bursting with pickled spice, cooked the traditional way for bold, homestyle flavour.

A classic dish cooked in a wok-style pan with rich spices, fresh tomatoes, and herbs for deep, homestyle flavour.

Boiled eggs simmered in a rich, spiced tomato and onion gravy, infused with traditional Indian herbs and aromatic spices.

Creamy black lentils simmered overnight with selected Indian spices and butter.

Cottage Indian cheese blend in rich creamy tomato gravy.

Chargrilled paneer pieces in a flavoursome onion, tomato masala flavoured with green cardamom.

Fresh vegetables, green chillies simmered in coconut and mustard gravy.

Tender Welsh shank of lamb and aged basmati rice cooked in dum style served with raita and lamb curry sauce.

A foodiie from the City of Joy, never misses the special Biryani from Arsalan. Braised Riyazi mutton on the bone cooked with extra-long basmati rice with potato and egg.

Choose from Cheese, Chilli, Garlic, Coriander, Peshwari, Keema

Keema or Chicken Tikka

Green beans, Carrots, curry leaves and chefs special blend such as curry powder, cumin powder and fenugreek.

Mushroom simmered with curried spinach

Potato and garden peas with special blend of spices

A light homestyle dish of tender bottle gourd cooked with tomatoes and mild spices, offering a soft, delicate flavour perfect with roti or rice.

A famous West Bengal delicacy made with fresh methi saag and long bean seeds, cooked together for a rich, aromatic, and robust flavour.

Crispy jackfruit and vegetable dumplings served in a rich roasted garlic tomato sauce with aromatic spices.

Curried chicken on the bone cooked homestyle

A tribute to the royals of the Chettiyar region, chicken cooked with flavoursome coconut and black pepper sauce

A speciality from Southern India. Tender chicken marinated with garlic, pepper corn, dry roasted chillies, simmered in its own juices and cooked with golden fried brown onions.

A hot spicy preparation of chicken simmered in scotch bonnet pepper masala.

Delicately spiced corned fed chicken cooked in a mild cream and smooth mango sauce.

Cornfed free range chicken strips and mince of Welsh lamb cooked in a rich brown onion ginger and garlic gravy

A flavourful North Indian dish made with shredded chicken stir-fried with onions, tomatoes, capsicum, and aromatic spices in a rich semi-dry masala.

A lamb dish served during the days of the Raj in the railway canteens. Tender lamb cooked to perfection

Tender New Zealand lamb shank, slow-roasted to perfection and served in a medium-spiced tomato and pepper sauce, resting on homemade minted jeera mash.

Adraki Champe is a North Indian dish of tender lamb chops marinated with fresh ginger, yogurt, garlic, and aromatic spices, grilled for a smoky finish and served with homemade mash.

A Karnataka delicacy – tender Welsh lamb slow-cooked with cardamom, caramelised onions, and house-roasted spices.

Royals of Rajasthan were known for their hospitality, and this lamb dish from the famous pink city of Jaipur. Lamb braised in a tomato red chilli sauce

A classic Bengali delicacy – goat meat slow-cooked with caramelised onions, red chillies, and roasted garlic.

Assamese lamb curry, braised with bhoot jolokia chillies and shatkora. A unique blend to the rich gravy.

Pondicherry-inspired seabass served on a coconut-based sauce with chillies, curry leaves, and lemon – a French-influenced South Indian delicacy.

Named after the sound of a ladle on an iron griddle, “Taka Tak” features king prawns cooked with bell peppers, onions, and tawa masala sauce.

King prawns simmered in a rich Malabar-style coconut curry, infused with mustard seeds, curry leaves, and coconut flakes, with mushrooms adding a subtle earthy depth—reflecting Kerala’s coastal heritage and Portuguese influence.

the ever-popular chicken korma is mild and creamy, have it with rice or naan

Famous chicken tikka is tomatoey and creamy, have it with rice or naan