Ignite Edinburgh is a Bengali and Indian restaurant at 272-274 Morrison Street near Haymarket. It opens for dinner and takeaway, serving a broad à la carte menu in a traditional sit down setting. The restaurant is equally suited to a meal before a nearby event, a family dinner or a larger group reservation arranged directly with the team.
The menu combines familiar Indian favourites with Bengali influenced specialities. Chicken, lamb, seafood and vegetables appear in sauces that range from mild and creamy to hot and chilli led, while tandoor cooking adds grilled kebabs and marinated dishes. Rice, naan and a long list of vegetable sides allow diners to adjust the balance and richness of each meal.
Vegetarian diners can build a complete meal from lentils, chickpeas, paneer and vegetable curries rather than relying on one token main course. Heat levels and ingredients vary considerably across the menu, so guests can ask staff for guidance before choosing. The restaurant specifically asks customers with allergies or intolerances to discuss the ingredients when ordering.
Wine, Indian lager, Scottish craft beer, spirits, whisky, soft drinks and alcohol free beer give the drinks list unusual breadth for a neighbourhood curry restaurant. Takeaway provides a simpler alternative to the dining room without reducing the available styles of food. Ignite’s strength is its combination of a large, flexible menu and personal service at an established Haymarket address.
Address: 272-274 Morrison Street, Edinburgh EH3 8DT, United Kingdom
Ignite Menu
Appetisers
Papadams
Spiced Papadams
Chutney and Pickle Tray
Mango chutney, mixed pickle and onion salad.
Vegetarian Starters
Combi Chaat
Fresh mushroom cooked delicately with garlic and coriander in our special chaat sauce, served with fresh salad and puree. Very tasty.
Voll Puree
Lightly spiced chickpeas and potatoes cooked in a medium-hot flavoured sauce with herbs and spices. Served with puree, a popular snack of Calcutta.
Pakura
Deep-fried balls of gram flour, vegetables and spices served with salad and sauce.
Vegetable Somosa
Deep-fried stuffed vegetable pasties served with salad and sauce.
Baby Aubergine Pakura
Deep-fried aubergines in gram flour, onion and spices, served with salad and sauce.
Vegetarian Sharing Platter
A mixture of Vegetable Pakora, Vegetable Samosa and Baby Aubergine Pakura. Served with salad and sauce.
Vegetarian sharing platter
Vegetarian Main Dishes
Balti Sabzi
Fresh vegetables are stewed in fresh coriander, tomato, capsicum and fresh green chillies. Hot but very tasty. Recommended side dish: Panchrangi Dall.
Sag Panir
Spinach with homemade cottage cheese, mixed with fresh coriander. Recommended side dish: Aloo Goobe.
Sabzi Jhalfrezie
Fresh vegetables cooked with green chilli, onions and fresh coriander. Fairly spicy and hot to taste. Recommended side dish: Brinjal Bhajee.
Sabzi Massallam
Fresh Vegetables cooked in a mild flavoured sauce with fresh herbs and spices. Recommended side dish: Bendi Bhajee.
Sabzi Nentara
Mixed vegetables in a delicate sweetish and sour sauce with a touch of fresh herbs and spices. Recommended side dish: Mushroom and Potato Bhajee.
Sabzi Jaipuri
Mixed vegetables cooked with mushrooms, onions, green peppers and green chillies in a tangy sauce. Hot to taste. Recommended side dish: Brinjal Bhajee.
Sabzi Biryani (self-contained dish)
Mixed vegetables and Basmati rice, cooked together on a blend of fresh herbs and spices, served with a vegetable curry. Recommended side dish: Chana Massallam.
Non-Vegetarian Starters
Murgh Chaat
Small juicy pieces of chicken cooked in a medium-hot flavoured sauce with fresh herbs and spices, served with puree and fresh salad. Delicious!
Bhari Combi
Fresh mushrooms stuffed with spiced minced lamb, coated with spiced batter. A very popular starter with the Maharajahs.
Murgh Pakura
Deep-fried balls of gram flour, onion, chicken and spices served with salad and sauce.
Assorted Kebabs
Mixed kebabs served with salad and sauce.
Meat Somosa
Deep-fried stuffed meat pasties served with salad and sauce.
Murgh Kebab
Diced chicken kebab served with salad and sauce.
Sheek Kebab
Tender minced lamb with onions and spices, fresh mint and herbs grilled on skewers, served with salad and sauce.
Tandoori Murgh
Quarter spring chicken marinated in yoghurt with delicate herbs and spices, served with salad and sauce.
Tandoori Lamb Chops
Tender lamb chops marinated in spices, served with salad and sauce.
King Prawn Puree
King prawns cooked with medium spices, garnished with spring onion and fresh coriander leaves, served with puffed fried bread.
Salmon Kebab
Diced salmon marinated in yoghurt with delicate herbs and spices served with salad and sauce.
Non-Vegetarian Sharing Platter
A mixture of Chicken Kebabs, Chicken Pakura and Sheek Kebab. Served with salad and sauce.
Non-vegetarian sharing platter
Main Dishes
Chicken Nentara
Chicken kebabs in a delicate sweetish and sour sauce with a touch of fresh herbs and spices. Recommended side dish: Mixed vegetable Bhajee.
Chicken Tikka Massallam
Chicken kebabs cooked in a mild flavoured sauce with fresh herbs and spices. Recommended side dish: Mushroom Bhajee.
Bhojpuri Chicken
Chicken kebabs cooked with tomato, garlic, spring onion and fresh yoghurt. Medium hot to taste. A popular dish from eastern Nepal. Recommended side dish: Mushroom and Potato Bhajee.
Chicken Jhalfrezie
Chicken kebabs cooked with fresh green chilli, capsicum and fresh coriander. Fairly spicy and hot to taste. Recommended side dish: Aloo and Pea Bhajee.
North Indian Chilli-Garlic Chicken
Chicken kebabs cooked in green chilli, capsicum, garlic and garnished with fresh coriander. Hot to taste. Recommended side dish: Brinjal Bhajee.
Chicken Sag
Chicken cooked with fresh spinach, garnished with a touch of garlic, ginger and fresh coriander. Medium hot to taste. Recommended side dish: Aloo and Pea Bhajee.
Jaipuri Chicken
Chicken cooked with mushrooms, onions, green peppers and green chillies in a tangy sauce. Hot to taste. Recommended side dish: Brinjal Bhajee.
Murgh Sarisha
Sliced marinated chicken, cooked with potato, garlic, tomato, mustard and fresh coriander. Medium hot to taste. Recommended side dish: Cauliflower Bhajee.
Nawabi Lamb Shank
Lamb Shank marinated with fresh herbs and spices. Cooked with fresh vegetables in a medium-hot sauce. Recommended side dish: Panchrangi Dall
Lamb Nentara
Tender lamb in a delicate sweetish and sour sauce with a touch of fresh herbs and spices. Recommended Side Dish: Cauliflower Bhajee.
Simikot Lamb
Sliced barbecued lamb marinated in special ingredients and cooked with mincemeat, onion, ginger, garlic and fresh coriander. Medium hot to taste. A famous dish from western part of Nepal. Recommended Side Dish: Aloo Goobe.
Karahi Lamb
Tender lamb cooked with garlic, ginger, onions, coriander, red chillies and selected herbs and spices. Hot to taste. Recommended Side Dish: Mushroom Bhajee
Sag Gust
Lamb cooked with fresh spinach, garnished with a touch of garlic, ginger and fresh coriander. Medium hot to taste. Recommended side dish: Bhindi Bhajee.
Lamb Jhalfrezie
Lamb cooked with green chilli, capsicum and fresh coriander, garnished with a touch of fresh ginger. Spicy and hot to taste. Recommended Side Dish: Aloo Pea Bhajee.
Jaipuri Lamb
Lamb cooked with mushrooms, onions, green peppers and green chillies in a tangy sauce. Hot to taste. Recommended Side Dish: Chana Massallam.
Shatkora Gust
Tender pieces of beef or lamb cooked in a fairly hot sauce with rinds of special Bangladeshi citric fruit, fresh coriander and green chilli. Fairly spicy and hot to taste. Recommended side dish: Panchrangi Dall.
European Cuisine
Omelette
Chicken or Mushroom Omelette served with French fried potatoes and green salad.
Rice & Bread
Rice
Plain-boiled Basmati rice.
Pilao Rice
Saffron Basmati rice.
Egg Fried Rice
Fried with Eggs and Peas.
Vegetable Pilao Rice
Saffron Basmati rice with Vegetables.
Mushroom Pilao Rice
Saffron Basmati rice with Mushrooms.
Lemon Rice
Saffron Basmati rice with Lemon and Cashewnuts.
Keema Rice
Saffron Basmati rice with mincemeat.
Raitha
Yoghurt with cucumber, tomato and fresh coriander.
Nan
Leavened bread baked in our clay oven.
Keema Nan
Bread stuffed with spiced minced meat
Peshwari Nan
Interleaved with nuts, sultanas and almonds.
Garlic Nan
Bread stuffed with garlic.
Cheese Nan
Bread stuffed with cheese.
Chilli Nan
Bread stuffed with fresh green chillies and coriander.
Paratha
Fried layered whole-wheat bread.
Stuffed Paratha
Fried layered whole-wheat bread with mashed vegetables and spices.
Chapati
Thin unleavened whole-wheat bread.
Side Dishes
Panchrangi Dall
(A traditional dish made from five lentils.)
Channa Massala
(chick peas)
Aloo and Pea Bhajee
(potato and pea)
Brinjal Bhajee
(aubergine)
Mixed Vegetable Bhajee
Bendi Bhajee
(okra)
Aloo Bhajee
(potato)
Mushroom Bhajee
Sag Bhajee
(spinach)
Sag Aloo
(spinach and potato)
Cauliflower Bhajee
Aloo Goobe
(potato and cauliflower)
Sag Panir
(spinach and cottage cheese)
Motor Panir
(peas and cottage cheese)
Sag Dall
(spinach and cottage cheese)
Green Salad
Tandoori Specialities
Balti Chicken
Barbecued breast of chicken stewed in fresh coriander, tomato, capsicum and fresh green chillies. Hot but very tasty. Recommended side dish: Mixed Vegetable Bhajee.
Balti Lamb
Lamb stewed in fresh coriander, tomato, capsicum and fresh green chillies. Hot but very tasty. Recommended side dish: Brinjal Bhajee.
Tandoori Murgh
Half spring chicken marinated in yoghurt with delicate herbs and spices. Tandoori barbecued and served with salad and sauce. Recommended side dish: Aloo Goobe.
Murgh Kebab
Boneless chicken barbecued in the tandoori on skewers and served with salad and sauce. Recommended side dish: Aloo Bhajee.
Tandoori Lamb Chops
Tender lamb chops marinated in spices served with salad and sauce. Recommended side dish: Cauliflower Bahjee.
Tandoori Mixed
Consists of Tandoori chicken, lamb kebab, chicken kebab and sheek kebab, served with salad, sauce and nan. Recommended side dish: Aloo and Pea Bhajee.
King Prawn Tandoori
King Prawns marinated and roasted in our clay oven, served with salad and sauce. Recommended side dish: Sag Aloo.
Seafood Dishes
Green Herb King Prawn
King Prawns with fresh green herbs in a hot spicy sauce. Hot to taste. Recommended side dish: Sag Panir.
King Prawn Nentara
King Prawns in a delicate sweetish and sour sauce with a touch of fresh herbs and spices. Recommended side dish: Mushroom Bhajee.
Tandoori King Prawn Massallam
King Prawns cooked in a mild flavoured sauce with fresh herbs and spices. Recommended side dish: Motor Panir.
King Prawn Jhalfrezie
Steam-cooked King Prawns with fresh green chillies, tomatoes, and fresh coriander and garnished with a touch of fresh garlic. Fairly spicy and hot to taste. Recommended side dish: Dahi Bendi.
King Prawn Palak (spinach)
King prawns prepared with spinach, garlic, onion, and other herbs and spices. Medium hot to taste. Recommended side dish: Aloo and Pea Bhajee.
Lasooni Macchi
Whole pan-fried Sea Bass (on the bone) cooked with onions, tomatoes, and fresh coriander. Fairly spicy and hot to taste. Recommended side dish: Aloo Goobe.
Ignite Classics
Here is a selection of age old popular and favourite curries now specially prepared by Ignite in a unique style. All these dishes are carefully prepared with fresh ingredients and freshly ground spices and herbs.
Kurma
A very mild dish cooked with cream, coconut and ground almonds. Recommended side dish: Aloo Bhajee.
Dhansak
A beautiful combination of spices with fresh coriander, pineapple, lentils and garlic, producing a sweet, sour and hot taste. Recommended side dish: Motor Panir.
Rougan Josh
A special preparation with fresh coriander, tomato puree, garlic and garnished with maximum tomatoes. Medium and spicy to taste. Recommended side dish: Mushroom and Potato Bhajee.
Bhuna
Medium strength, traditional dish garnished with onions, herbs, tomatoes and selected spices. Recommended side dish: Sag Aloo.
Ceylon
A hot dish prepared with onion, coconut and strong spices. Fairly hot to taste. Recommended side dish: Cauliflower Bhajee.
Pathia
In which is extensively used garlic, with onion, fresh coriander, tomato puree and red chilli. A sweet, sour and hot taste. Recommended side dish: Mushroom Bhajee.
Madras
A rich hot and sour taste, extensively prepared with garlic, chilli, fresh coriander and lemon juice. Recommended side dish: Panchrangi Dall.
Vindaloo
South Indian dish widely known for its fiery, fabulous rich hot taste. Fresh coriander, potato, ginger and red chilli are a few of the ingredients added to qualify this dish as the most extravagantly hot. Recommended side dish: Raitha.
Biryanis
These dishes are self contained and don’t need rice. Grand festive dishes prepared with Basmati rice and cooked with either chicken, lamb, prawn or king prawn. Cooked in ghee (clarified butter) with delicate herbs and spices and served with a mixed vegetable curry.
Ignite’s Special Biryani
Consists of chicken, lamb and prawn.