Kolkata Lounge Menu

Choice of plain or spicy

Selection of homemade chutneys and pickles.

A refreshingly crunchy combination of fried wheat crisp, sev, potato cubes, chickpeas and low-fat yoghurt in a mango mint and tamarind chutney.

Chicken tikka strip tossed in hot and sour spices, mixed bell pepper, served with mint chutney.

Served with spiced chickpeas, seasoned yoghurt, mango mint and tamarind chutney

A popular snack made with sweetcorn

Steamed dumplings, a street food favourite found on the bustling streets of Kolkata.

A beloved Indian classic: Finely sliced onions, mixed with spiced gram flour and deep fried into crispy fritters.

Marinated in yoghurt and a blend of herbs and spices.

Minced meat infused with spices and herbs, skewered and roasted in a tandoor until juicy and aromatic.

A trio of popular appetisers: spiced sheek kebab, succulent chicken tikka and crispy onion bhaji.

Mutton chops marinated overnight in lime juice, warming spices, garlic, and ginger.

Chicken marinated and coated in spiced gram flour batter infused with ajwain-flavoured flour, deep-fried to a golden, flavourful finish.

Shredded duck in hoisin sauce with spring onions, in a crisp pastry wrap. Flavourful, savoury and satisfying.

A retro-style starter featuring succulent prawns in a creamy cocktail sauce, served on a bed of crisp lettuce, cucumber and juicy tomatoes.

Tender fish fillets delicately marinated and coated in spiced gram flour batter infused with ajwain flavoured gram flour, deep fried to a golden, flavourful finish.

Fillets of salmon lightly marinated in spices, then cooked in the tandoor to lock in juices and impart a smoky flavour.

Tender squid rings in a light spiced tempura-style batter, deep-fried until crispy.

Crispy hand-crafted nest filled with tender calamari served with our bold, house-made spicy mayo.

Crispy panko-coated prawns, golden fried to perfection, drizzled over with a creamy, spicy Kewpie mayo for a bold, flavourful bite.

A delicately spiced roulade of sea bass, deep fried and served with a rich tamarind coulis and a balsamic glaze for a sweet-sour finish.

Panko squid rings, breaded butterfly prawns, crispy battered chunky cod bites and salt & pepper squid chunks. Served with Kolkata Lounge’s special tartar sauce.

King prawns simmered in a rustic, home-style curry. A hearty aromatic dish full of traditional Indian flavours.

A bold, dry curry. Pan-fried boiled eggs and baby potatoes in a spiced masala, made famous by West Bengal’s rickshaw pullers.

Pan-seared salmon served with tender potatoes, a beautiful fusion of rich textures and bold, coastal Mumbai spices.

(Singapore Style) A fusion favourite, chicken cooked with sun-dried chillies, potatoes, and coconut milk; a tangy, rich, and creamy dish.

Tender prawns with garlic, green chillies and wilted spinach. A bold and fiery dish that pulls no punches.

A dish from the Sylhet region of Bangladesh, featuring the unique citrus tang of Bangladeshi wild lemon. A bold and aromatic curry with a zesty twist.

A recipe from the owner’s mum. A hot and spicy lamb dish with a secret flavouring shared by the owner’s female family members. The secret has been passed on between mothers and daughters, sisters and in-laws for generations. Hot.

A traditional tawa-fried curry, seared on a flat iron griddle, with a deep, roasted spicy profile and bold street-style flavour.

A beloved classic, your choice of chicken, lamb, or paneer tikka in a creamy, mildly spiced tomato sauce.

A tangy and spicy curry made with pickling spices. Infused with zesty, punchy flavours with every bite.

Hot and spicy curry made with mixed bell peppers, aromatic spices, coriander, and the intense heat of Naga chillies

Tandoori king prawns in a creamy, mildly spiced tomato sauce.

A spiced fillet of white fish cooked in a panchphoron tempered curry sauce with potatoes and aubergine.

Chicken tikka and minced meat combined in a mild, thick bhuna-style curry with onion, tomato, and a soft-boiled egg. Rich, filling, and full of layers.

Chicken tikka simmered in a luxurious butter and tomato cream sauce with hints of fenugreek. Silky and comforting.

Chicken tikka cooked in a bhuna-style masala, topped with a boiled egg and garnished with fresh garden mint.

Tender pieces of chicken tikka cooked with almonds in a buttery tomato cream sauce. Sweet, rich and indulgent.

Spicy Sri Lankan curry cooked with mixed peppers and crushed black pepper.

A royal-style minced mutton curry with peas, onion, and tomatoes, infused with aromatic garam masala.

Chicken morsels cooked in hand-ground Chettinad spices and coconut milk.

Bone-in mutton chops slow-cooked with aromatic spices, inspired by hearty meals served on Eastern Indian railways during the British Raj.

Cubes of lamb cooked with homemade khada spices, capsicum, onions and tomato.

Tandoori King prawns in an onion and tomato masala with a smoky finish.

A Kerala-style curry with potatoes and coconut-infused Malabar spices from South India.

Boneless tandoori cooked chicken in a thick aubergine sauce.

A sensational vegetable curry in a rich Goan-style sauce.

A creative twist on the classic comfort food. Minced meat layered with spiced mashed potatoes and topped with cheese.

Onions, peppers and tomatoes spiced with homemade herbs, slow cooked in the tandoor.

Marinated in yoghurt, infused with mild herbs and spices, slow-cooked in the tandoor to succulent perfection.

Half spring chicken marinated in yoghurt, herbs and spices.

Consists of chops, tandoori chicken, lamb tikka, chicken tikka and sheek kebab. Served with keema naan.

Succulent mutton chops lie overnight in a special marinade with a touch of lime juice, warm dark spices, ginger and garlic.

King prawns marinated in mild sauce, lightly cooked in the tandoor

Cauliflower with sliced mushrooms in a rich, creamy sauce.

Stir-fried with prime Indian spices. Served with fried rice.

A pure Brummie dish!

Paneer with garden peas.

Fresh spinach with Indian cheese.

Baby potatoes with cauliflower florets.

Lightly spiced baby potatoes.

Fresh spinach with baby potatoes.

Tender young okra.

Spicy aubergine.

Chickpeas, medium spice.

Sliced spicy button mushrooms.

Fresh spinach, medium spice.

Red lentils, garnished with fresh garlic.

Hyderabadi style, served with vegetable curry.

Steamed basmati rice.

Fragrant basmati rice.

Caramelised fried onions.

Egg and onions.

Sliced button mushrooms and onions.

Fresh chopped garlic.

Minced meat.

Mixed vegetables in light spices.

Garden peas, onions and egg.

Green chillies and onions.

With mixed tropical dry fruits.

Coconut and almond.

Lemon zest with caramelised onions.

Spicy minced meat.

Ground almonds, coconut and sultanas.

Fresh chopped garlic.

Fresh green chillies.

Grated cheddar cheese.

Freshly chopped coriander.

Golden syrup.

Grated cheddar cheese and fresh garlic.

Grated cheddar cheese and minced meat.

Wholemeal bread pan-fried in butter.

Wholemeal bread cooked in a tandoor.

Wholemeal thin bread baked in a tawa.

This wine shows a bright yellow—green colour. The nose is elegant with dominant notes of flower exquisitely mixed with herbal tones. Sauvignon Blanc. A simple lifted floral finish that is clean on the palate

A great example is Pinot Grigio. Delicate colour, this light-bodied PG has a ripe fruit aroma with pear and melon flavours on the palate. Crisp and dry, it has balanced acidity with a long lingering finish: juicy fruits and just a hint of vanilla on the palate.

Packed with upfront tropical fruit, the nose charms with an abundance of guava and gooseberries. The pallet follows through with the same fruit flavours, balanced by crisp acidity to ensure a fresh and fruity style of wine.

This Aussie Chardonnay revels in its fresh, rich tropical fruit flavours best with light and spicy dishes.

Delightful aromas of rich chocolate, cherry and plum combine with a warm spiciness and soft finish

A deliciously fruity red, full of classic ripe red fruit and berry flavours, with an added touch of Shiraz spice on the finish.

A deliciously fruity red, full of classic ripe red fruit and berry flavours, with an added touch of Shiraz spice on the finish

Deep and vibrant Malbec with an intense nose of plum, damson and dark chocolate aromas. Lush and layered on the palate, with well-integrated oak and plenty of fine tannins.

Pair with orange peel and Elderflower tonic

Pair with lime and Mediterranean tonic

Pair with lime and Indian tonic

Peach puree topped with prosecco

Bacardi, fresh mint and lime juice, sugar syrup, soda water

Vodka, ginger bitters, fresh lime juice, sugar syrup, ginger beer