Salkaara Llandaff North Menu

Deep fried spicy battered chicken; tossed in a spicy garlic, soy and honey sauce

Tender lamb cubes crusted with honey, methi and exotic spices; tandoori grilled.

Spicy and tangy grilled prawns in a paste of curry leaves, red chillies and garlic

Creamy star anise and black pepper marinated chicken; tandoori grilled

Cheese stuffed spiced mushroom croquettes ; deep crumb fried.

Chicken morsels infused in a special marinade with kashmiri red chillies

Tender beef cooked with a special blend of spices; sau’teed in low flame with coconut chips and curry leaves till dry

With three in – house pickles

Fritters of finely shredded spinach,onion and water chestnuts

Indian cottage cheese in a subtle green chilli marinade; grilled to perfection in the tandoor

Homemade short crust pastry with a spiced potato and pea filling; deep fried.

Tandoori grilled king prawn scented with orange zest and rolled in special spices.

Salmon steaks marinated with mustard, honey , dill leaves and fenugreek; grilled in the tandoor.

Tiger prawn, tandoori salmon, chicken tikka , spice crusted lamb tikka and seekh kebab served with chips.

Baby chicken marinated with red chillies and yoghurt ; finished in the tandoor

Sea Bass in a tongue tickling raw mango ginger, coconut milk and curry leaf sauce.

Tiger prawns cooked in fresh coconut milk, onions, tomatoes;tempered with mustard and curry leaves.

Diced lamb cooked with onion, tomato, ginger, garlic, chilli powder coriander powder, garam masala and curry leaves.

Succulent morsels of lamb slow cooked with rustic spices in a fiery red chilli and garlic base and finished with creamy yoghurt.

Catch of the day in a clever blend of tomatoes, cocum, ginger and curry leaves.

Very tender slow cooked shank of lamb; served in a creamy sauce of cashew nuts, cream ,fresh coriander and spices.

Delicious Kerala-style chicken curry with roasted coconut and spices.

North Indian style preparation of chicken in a creamy , dark brown gravy rich with nuts and yoghurt; finished with a whisked egg.

Cooked with vegetables in a tangy, spicy sauce of onions, garlic, ginger, tomato, fresh coriander and spices; made lusciously thick adding lentils. A traditional Parsi recipe.

Simmered in a creamy sauce of cashew nuts, coconut, mild spices and flavoured with fresh coriander.

Cooked to a succulent balance in a chunky tomato and onion gravy with turmeric, yoghurt and spices . This is our 0wn version of this popular British dish.

Stir fried in a spicy onion tomato gravy, diced onion, crunchy bell pepper and finished with lemon juice.

Cooked in a spicy red sauce with chilli, ginger, garlic and a hint of fenugreek and cardamom.

Tossed in a creamy spinach base and spiced with, garlic, cumin and roasted fenugreek leaves.

Persian influenced dish named after the use of onions at two different stages of cooking along with the spices has a depth of flavour.

Punjabi style thick and creamy yet spicy; onion and tomato masala gravy a melange of Indian spices.

Malabar style preparation of biriyani – using fragrant basmati rice and an array of spices the whole combination is usually dum cooked in bulk so that the flavours and aroma are preserved. We do try and match to get an authentic preparation style. Served with Raita.

Homemade lentils tempered with cumin red chillies and garlic

Traditional Kerala dish of seasonal vegetables stir-fried and tempered with mustard and curry leaves

Natural yoghurt with a touch of roasted cumin, chilli, onion and cucumber

Baby potatoes and dried fenugreek leaves with cumin, ginger and onion D- DAIRY(Optional)

Okra sautéed with onions, tomatoes and a touch of spiceD – DAIRY

Leaf spinach and mushrooms sauteed In butter with chillies and gingerD – DAIRY