Itihaas Menu

Crispy okra fried in hot and sour coating (great with pre-dinner drinks).

Basket of Mixed Poppadoms – served with Minted Yoghurt, Mango Chutney & Pickled Onions.

Dusted with gunpowder masala

Amritsari Cod Pao with tzatziki; Keema Pao with mature cheddar cheese, salad, dragon mayo, and sweet tomato chutney; Aloo Tikki Pao with mint and tamarind chutney.

Haryali Paneer Tikka, Kasta Samosa, Dhai Puri, Tandoori Soya Tikka, Aloo Tikki Channa and Chilli Garlic Mushrooms.

Tandoori Lamb Chops, Spiced Cod Tempura, Chicken Tikka, Hariyali Paneer Tikka, Kenyan Spiced Ribs and Minted Lamb Sheek Kebab. Contains nuts

Tandoori-spiced chicken cooked in a charcoal clay oven.

Indian cheese marinated in Itihaas’s signature garam masala and minted yoghurt, cooked in a clay oven

Soya tikka marinated in Indian spices, pan-fried, and served in a rich, thick masala gravy.

Succulent lamb ribs, grilled to perfection over an open charcoal flame and generously coated in a bold Nepalese sauce.

Basted in spiced mango chutney and wrapped in a garlic-coriander naan. Served with signature kebab chutney and kachumber salad.

Salmon fillets marinated in yogurt and mustard seeds, Cooked over a charcoal flame, served with gherkins, dill tzatziki, and kachumber salad

Spiced tempura cod, served with spiced tomato relish.

Tandoori chicken chops marinated in yogurt, Kashmiri chilli, and methi, smothered in a blend of creamed garlic butter.

Spring lamb chops, charred to perfection in their natural flavors, delicately spiced, and drizzled with mint yoghurt.

Luxury Tandoori King Prawns, tossed on high flame in a traditional caste iron wok, infused with our unique blend of firecracker spices. A dish, which was once the reserve of Royalty.

Homemade Indian cheese, stir-fried with spring onions, mixed peppers, chilli, and garlic, tossed in a dark soy sauce. An Indo-Chinese fusion dish. (Chicken Chilli Alternative Available £16.50)

A Punjabi favourite of crisp flaky pastry Filled with spiced vegetables

A Kenyan twist on a north Indian favourite. African spiced chicken keema in a light triangle pasty

Infused with spring onions and coriander

Crispy wheat shells, deggi mirch spiced potato and Chickpeas, tamarind water, chaat Masala

Tempura battered in white button mushrooms, stir-fried with spring onion, mixed peppers, chilli and garlic tossed together in a dark soy sauce. Indo Chinese fusion. (Vegan Friendly)

Served with coriander Beetroot curd and fig chutney

Crisp fried baby spinach leaves, drizzled with yoghurt and Tamarind chutney

Deconstructed spiced potato patty served with braised Garam masala spiced chickpeas, minted yoghurt Topped with tamarind.

Tender spring lamb cooked in a red-hot onion & tomato gravy, spiced with aromatic garam masala & garnished with freshly chopped coriander.

Hand-cut baby lamb mince stewed with lamb bone marrow to produce a thick and flavoursome gravy. This is a very traditional recipe enjoyed by Moghuls and Maharaja’s.

Juicy lamb chops barbecued in a clay oven, drizzled in tantalising chutney made from paprika, lemon and its own natural juices.

Finely chopped fresh fenugreek and green chillies cooked with tender chicken in a flavoursome gravy.

A Northern Indian household favourite, diced chicken pieces curried in a thin but smooth gravy, cooked on the spicy side with onions, paprika and coriander.

Tender pieces of chicken taken straight from the clay oven and blended into a smoke tomato sauce with generous helpings of cream and yoghurt, and a hint of dried fenugreek. Contains nuts

Freshwater prawns cooked in coconut red gravy. Creamed mustard paste. Contains nuts

The King of Shellfish. Fresh water King Prawns simmered with five traditional whole spices in a thick smoked butter and tomato gravy. A dish that was traditionally enjoyed at Royal celebrations. Cooked shell on.

A Traditional Coastal Dish Cooked in a cast iron cauldron with mustard seeds and bay leaf.

Yogurt-based curry with spiced potato and Onion pakoras. A staple dish in Punjabi households.

Tempered lentils garnished with fresh garlic and brown onions, cooked in a thick soup, a light alternative as a main course. (Vegan Option Available)

Roasted chickpeas slow-cooked in thick Masala gravy with cumin, ground turmeric and fresh coriander, garnished with pomegranate. Vegan Friendly

A melody of freshly chopped seasonal vegetables cooked in a dry curry paste on an iron hot plate. Vegan Friendly

Baby potatoes cooked with cauliflower florets in a light fenugreek marination. A simple dish that feeds the soul. Vegan Friendly

Mixed lentils in a creamy rich gravy with ginger garlic and creamed tomatoes. Slightly spiced to tantalise.

Golden-fried paneer and Kashmiri-spiced kofta in a Rich creamed cashew and tomato gravy. Inspired by The culinary traditions of India’s Mughal rulers.

Chunks of Indian cottage cheese drowned in a rich tangy sauce. Laced with cardamom, fresh cream and yoghurt with a subtle hint of chilli recognised as true maharaja cuisine (House favourite). Contains nuts

Soy Tikka marinated in Indian spices, pan fried and served in a deep thick masala gravy.

Crispy leavened bread cooked in the base of the tandoor.

Extra mature cheddar cheese naan bread

Wholemeal leavened bread prepared in the clay oven, multi layered and folded, brushed with ghee between each layer.

Potato, garlic and onion stuffed bread prepared in the clay oven.

Leavened bread, filled with desiccated coconut, sultanas (or raisins), and almonds, takes its origins from the city of Peshawar in Pakistan

Filled with kebab-flavoured spring Lamb.

A selection of assorted breads for those who are indecisive, served in a tokri (basket).

Plain steamed basmati rice.

Using basmati rice, saffron and a unique blend of herbs served with an onion and tomato raita and traditional Biryani gravy.

Using basmati rice, saffron and a unique blend of herbs served with an onion and tomato raita and traditional Biryani gravy.

Using basmati rice, saffron and a unique blend of herbs served with an onion and tomato raita and traditional Biryani gravy.

Using basmati rice, saffron and a unique blend of herbs served with an onion and tomato raita and traditional Biryani gravy.

Chopped green salad with paprika, red chilli powder, pink salt, cracked black pepper olive oil, balsamic glaze and lemon juice.

A thick salted yoghurt made with chopped tomato, onion and pomegranate.

Dusted with a gunpowder masala.

Chopped green salad with paprika, red chilli powder, pink salt, cracked black pepper, olive oil, balsamic glaze and lemon juice.

Vegan Friendly (2 Scoops)

Rich and creamy rice pudding infused with saffron and garnished with a wild berry compote

A medley of homemade traditional kulfi ice cream: Mango, Almond and Pistachio flavour. Contains nuts.

Two sweet dumplings fried in hot sugar syrup. Garnished with chopped pistachios and cashew nuts. In a thick rabari sauce.

Served with saffron rabri and Garnished with chopped pistachios

Creamed sponge pudding in a rich milk and pistachio base. Contains nuts, gluten and dairy

Two sweet dumplings fried in hot sugar syrup. Garnished with chopped pistachios and cashew nuts. In a thick rabari sauce.

Served with a shot of velvet pistachio lassi

Creamed sponge pudding in a rich milk and pistachio base. Contains nuts.

Tandoori chicken, charred peppers, onions and mixed leaves.

Tandoori salmon, fennel, cucumber and baby gem.

Grilled panner, peppers, cherry tomatoes and micro herbs.

Soft rumali roti, served with spiced slaw and house chutney.

Pulled tandoori chicken, charred in the tandoor.

Chicken, slow-cooked onion and tomato gravy, ginger and roasted spices.

Spring lamb, roasted onion, tomato and our Kashmiri spice blend.

Golden potato dumplings in a gently spiced green pea gravy.

Paneer, sweet green peas, tomato, ginger and freshly ground spices.

Chargrilled paneer tikka with peppers and onions.

Twice-marinated chicken, garlic, ginger and Kashmiri chilli.

Scottish salmon, mustard, yoghurt and roasted spices.

Indian cottage cheese, mint, coriander and yoghurt.

Crisp onion and spinach fritters, served with fig chutney.

Crisp chicken, peppers, spring onion, garlic, green chilli and dark soy.

Potato patties, chickpeas, tamarind chutney, yoghurt and sev.

Chargrilled chicken, smoked tomato, butter, cream and fenugreek.

Chicken, slow-cooked onion and tomato gravy, ginger and roasted spices.

Slow-cooked lamb, coconut, South Indian tempering.

King prawns, coconut, mustard and coastal spices.

Paneer, peppers and onions in a roasted spice bhuna.

Potatoes, peas simmered in a Kashmiri-spiced tomato gravy.

Soft naan with roasted garlic and fresh coriander.

Classic naan brushed with melted butter.

Traditional wholemeal roti cooked in the tandoor.

Crispy okra, spiced gram flour coating, chilli salt and lime.

Crisp fries dusted with roasted gunpowder masala.

Crisp cucumber, tomato, red onion, green chilli, coriander and lemon.

House-made sweet dumplings, saffron syrup, pistachio rabri.

Saffron rice pudding with a caramelised sugar crust and wild berry compote.

Pre plated meal. Jeera Poppadum, Makhani Paneer (D,N), Tadka Dal, Methi Aloo Gobi, Cumin Rice, Makhan Naan (D,G), Cucumber Raita (D), Saffron Coconut Kheer* (D,N).

Pre plated meal. Jeera Poppadum, Vegetable Samosa (G), Gun Powder Fries, Methi Aloo Gobi, Tadka Dal, Chana Masala (Chickpeas) (G), Cumin Rice, Vegan Cucumber Raita, Tandoori Roti (G), Apple Jalebi (G).

Pre plated meal. Khasta Samosa (G), Chilli Paneer (D,G), Vegetable Hakka Noodles (G), Vegetable Fried Rice (G), Papdi Chat (G), Aloo Tikki Chana (G), Bombay Chilli Chips (G), Saffron Coconut Kheer* (D,N).

Pre plated meal. Jeera Poppadum, Lamb Sheek Kebab (D), Delhi Butter Chicken (D,N), Laal Mirchi Rogan Josh (D), Kashmiri Lamb Pilau (Rice) (D), Makhani Dal (D), Makhan Naan (D,G), Pomegranate and Cumin Raita (D), Kuchumber Salad, Rose Water Gulab Jamun (D,N).

Pre plated meal. Jeera Poppadum, Railway Lamb curry (D), Delhi Butter Chicken* (D,N), Tadka Dal, Cumin Rice, Makhan Naan (D,G), Cucumber Raita (D), Saffron Coconut Kheer*(D,N).

Herb and lemon-marinated shredded chicken with Arabic slaw, gherkins, signature kebab chutney, and a chilli drizzle, wrapped in romali roti. (D,G)

Spiced mango chutney-basted, wrapped in garlic-coriander naan. Served with signature kebab chutney and kachumber salad. (D,G)

Chargrilled tandoori chicken wrapped in garlic-coriander naan, with siracha mayo and mixed salad. Served with kachumber salad and signature kebab chutney. (D,G)

Chargrilled tandoori paneer wrapped in garlic-coriander naan, with siracha mayo and mixed salad.. Served with kachumber salad and signature kebab chutney. (D,G)

Create your perfect trio from the choices below. Amritsari cod Pao with tzatziki. Lamb Keema Pao with, mature cheddar Cheese served with mature cheddar, fresh salad, dragon mayo, and sweet tomato chutney. Aloo Tikka Pao with mint and tamarind. (v) (D,G)

Served with cumin infused rice

Served with steamed rice. (D)

Served with steamed rice. (D)

(G)

Served with coriander, beetroot curd and fig chutney.

Our house chai, freshly brewed.