Juboraj Rhiwbina Menu

Includes starters: Aloo Chat, Chicken Chat, Garlic Mushrooms, Onion Bhajee, Prawn Cocktail, Vegetable Samosa. Main courses: Chicken Kholapuri, Chicken Korma, Chicken Tikka Massala, Makhani Vegetables, Prawn Boon, Shabzee Balti. Served with Pita Rice and Nan Bread.

Papadam and Chutneys, Choice of Any Starter, Choice of Any Main Course, Choice of Any Rice or Nan. Terms and conditions apply.

Diced boiled potatoes served in a rich sauce with fresh coriander. (v)

Diced chicken or lamb tikka in our special chat massala sauce. •

Golden, crispy parcels containing spiced chicken and vegetables. •

Tender pieces of marinated chicken grilled on charcoal. •

Tender pieces of marinated lamb grilled on charcoal. •

Honeydew melon balls garnished with a morello cherry. (v)

Exotic Bengali fish cubes barbecued in the tandoor. •

Freshly cooked mushrooms in a butter and garlic sauce. (v) •

Large succulent king prawns cooked to our own special recipe. •

Sheek kebab and chicken & lamb tikka served on a hot platter with onions and green peppers. •

Succulent king prawn, lightly spiced, coated in breadcrumbs and deep fried. •

King prawns marinated and served in a rich sauce with a deep fried leavened bread. •

Thin fillets of lamb cooked with delicate Kashmiri spices in a cream and almond sauce. (n) •

Salmon steak delicately spiced & gently fried. •

A selection of onion bhajee, meat samosa & chicken pakora. •

Shredded onion patty with gram flour, cumin, coriander and green chilli deep fried and served with a slice of lemon and mint sauce. (v) •

Juicy prawns in our special cocktail sauce. •

Tender prawns served in a rich sauce with a deep fried leavened bread. •

Triangular pastry containing lightly spiced meat or vegetable filling. (v) •

Mixed vegetables served in a rich sauce with a deep fried leavened bread. (v) •

Delicately spiced minced lamb patties griddle fried with an omelette on top. •

Marinated minced lamb with herbs and spices shaped into small sausages and cooked in the tandoor. •

Hot and spicy chicken dish prepared with turmeric, cumin, coriander and green chillies. •

Hot and spicy dish prepared with fresh green chillies, coriander, cumin and turmeric. •

Prepared tikka style and cooked with fresh garlic and ginger. •

Prepared tikka style and cooked with fresh garlic and ginger. •

Tender marinated pieces of chicken cooked over flaming charcoal. Served with a mild creamy sauce. (n) •

Tender marinated pieces of lamb cooked over flaming charcoal. Served with a mild creamy sauce. (n) •

Lamb cutlets marinated with native Benagli citrus fruit, crushed garlic and ginger, prepared to a medium spicy recipe.

Chicken fillets cooked with fresh ground coriander and a touch of exotic spices. •

Whole breast of tender duckling gently cooked in light spices, honey and lime juice for an exquisite taste. •

Tiger prawns premarinated in subtle spices barbecued in the tandoor all served on a mild creamy sauce. •

Tender pieces of duck barbecued and tossed in medium spices with onions, tomatoes and green peppers.

King sized prawns cooked in the traditional balti style. •

Sliced lamb cooked in yoghurt, mild spices, mixed ground nuts and fresh cream. (n) •

Slices of chicken cooked in a rich butter, spices and cream sauce. •

Pieces of tandoori chicken cooked with minced meat and served in a thick spicy sauce. (n) •

Bhoona style chicken and mushroom dish with olives and juicy tomatoes to produce a distinct medium strength dish.

A spicy chicken dish cooked with herbs and fresh green chillies.

A medium hot dish of finely minced lamb cooked with peas and potatoes.

This medium dish is produced from a special blend of spices fried together to produce a fairly dry curry. •

This delicious medium dish originates in ancient Persia and is cooked with lentils, garlic and ginger to create its unique sweet and sour taste. •

This medium dish is cooked with an abundance of onions – Do-Piaza actually means two onions. •

This hot dish combines whole green chillies with tomatoes, onions, capsicums and fresh coriander to produce a dish a little hotter than Madras but a little milder than Vindaloo. •

This mild-medium traditional curry sauce is made to our own unique recipe. •

A delicacy from northern India named after the cast iron like wok in which it is prepared. A rich dish cooked with served on a sizzling karahi.

This mild dish is of Moghul origin and combines coconut, almonds and light spices with a generous amount of fresh cream to produce a sweet, creamy and luxurious curry. (n) •

A hot dish which gets its rich exotic flavour from the abundant use of aromatic spices including coriander, cardamom, cumin, ginger, fenugreek, turmeric and garlic.

This medium dish is served with fresh okra and prepared using a range of aromatic spices and fine herbs. •

This medium dish is prepared with slices of tomato, onions, pimentos, capsicums and aromatic spices to produce a rich, spicy thick curry. •

A mild-medium curry cooked in butter and fresh spinach.

A hot and spicy dish similar to Madras but with the addition of black pepper and tomato puree and a much stronger use of spices to produce a hot curry.

Sweet and sour, slightly hot, dish. •

Succulent diced chicken marinated in a selection of spices and barbecued in a charcoal oven.

Succulent diced lamb marinated in a selection of spices and barbecued in a charcoal oven. •

Pieces of marinated chicken cooked in the clay oven with green peppers, onions and tomatoes, served with a mild sauce. •

Pieces of marinated lamb cooked in the clay oven with green peppers, onions and tomatoes, served with a mild sauce. •

Tandoori chicken, lamb tikka, tandoori king prawns, sheek kebab served with a mild sauce and nan. •

Half a spring chicken, marinated in yoghurt and spices, gently roasted in a charcoal oven. •

King prawns delicately spiced and cooked in a clay oven. •

Spicy lamb chops grilled in a clay oven. •

A whole sea bass marinated in tandoori spices and cooked in a clay oven, served with fried onions. •

Vegetable globes gently suffused with aromatic spices served with lentils and fenugreek to create a hot yet sweet and sour finish.

This spicy dish is created using cottage cheese prepared with fresh green chillies and herbs for a sensational vegetarian option. •

Traditional mixture of vegetables cooked in a balti pan with a rich sauce. (v)

Mixture of tasty vegetables pan fried with basmati rice and subtle spices, served with a mild-medium rich curry sauce. (v) (n)

A rich and mild dish prepared with butter, cream and yoghurt. •

Spicy hot cottage cheese dish. •

Potatoes and cauliflower.

Potatoes and peas.

Okra.

Hot and spicy dry potatoes.

Aubergines.

Capsicum.

Tender Cauliflower.

Chick peas cooked with medium spices.

Spicy thick lentils. •

Slightly hot mixed vegetables with lentils.

Mushrooms.

Mild spiced peas with cottage cheese. •

Spinach and potatoes.

Spinach.

Spicy spinach and cottage cheese. •

Medium spiced lentils fried with garlic.

Mixed vegetables.

Traditional Moghul dish served with succulent pieces of chicken or lamb, or fresh prawns. •

This dish uses inviting pieces of chicken tikka to produce a spicy variation on the popular Biryani. •

The Juboraj have broken from tradition to bring you this distinct dish created using the finest herbs and spices combined with chicken, lamb and whole prawns. •

A mixture of whole King Prawns pan fried with basmati rice and subtle spices, served with a mild-medium rich curry sauce. •

Medium spiced king prawns with chopped green beans. •

A speciality fish from Bangladesh served in a rich spicy massala sauce. •

Medium spiced king prawns in a rich thick sauce. •

Medium spiced king prawns served in an iron souk. •

King prawns cooked in a clay oven and served with a rich creamy sauce. (n) •

King prawns in a rich sauce served with spinach. •

Pieces of cod stir fried in light spices and mixed vegetables. •

Medium spiced pan fried tuna kebabs. •

Marinated spicy grilled chicken wings. •

Spicy lamb chops grilled in a clay oven. •

Shredded chicken tikka pastry parcels. •

Marinated strips of duck breast grilled with pan fried onions. •

Aubergine and potatoes cooked with a little masala sauce and fresh chilli’s.

Spicy cheese cubes cooked in spicy lentil gravy. •

Tender chicken cooked with traditional spices, mustard, ghee, coconut milk and lemon juice to a medium taste. •

Spicy boiled eggs cooked to delicious authentic flavour, with garlic, ginger, garam masala, chilli’s and bay leaf. •

Chicken cooked with mild spices, ground almonds, cream and mango for sweet creamy taste. •

Original Biryani Recipe with chunks of beef, pineapple, potatoes and ghee served with plain passanda sauce. •

Set meal for two people.

Steak-cut thick chips.

Seasoned with fiery massala spices. •

Yoghurt dip with tomatoes, cucumber, onion and a hint of fresh mint. •

Ideal first course with mixed raitha. •

Refreshing yoghurt, ideal to use to calm dishes or use as an accompaniment. •

Plain Boiled Rice.

Fried rice with spiced minced lamb.

Fried rice with seasoned fresh mushrooms.

Fragrantly spiced rice made with basmati, the ‘king of rice’, grown on the foothills of the Himalayas.

Eggs, peas, onions, almond and spices. •

Flat unleavened bread cooked in a griddle. •

Stuffed with cheese. •

Stuffed with fresh garlic. •

Stuffed with spiced minced meat. •

Stuffed with spiced minced meat. •

Soft and flaky griddle-fried bread. •

Stuffed with coconut and almonds. •

Flat bread cooked in a tandoor. •

Stuffed with mixed vegetables. •

Stuffed with mixed vegetables or potatoes. •

Similar to chapatti but cooked in a clay oven. •