Shezan Indian Cuisine Menu

A large circular peice of thin bread made from ground lentils and fried in oil.

Pickle tray comes with four types of pickles with poppadums.

Minced lamb in a deep fried triangular pastry.

Deep fried triangular pastry.

Light Indian pancake smothered with a tangy sweet and sour sauce, filled with one of the following prawn, chana, mushroom or chicken.

Mushrooms drenched in a garlic sauce.

Mushrooms drenched in a spicy sauce.

Mixture of chicken tikka, seekh kebab and lamb tikka.

Medium spiced king prawns cooked in the tandoor.

Jalfrezi is a spicy dish made with yoghurt, selected herbs and spices to give a thick and spicy sauce.

Barbecued fillets of chicken breast, fresh green chilli, fresh garlic and cooked in a special medium spiced sauce.

Tender breast of chicken cooked tikka style and sautéed in cumin butter with finely chopped garlic, ideally served medium strength or hotter.

Tandoori spices cooked in a yoghurt sauce with herbs, spices and almond powder, which give the dish a slightly hot and tasty sauce, served in a Karahi dish.

Marinated tandoori chicken cooked in a creamy sauce with yoghurt and cream and served in a Karahi dish.

Achari is a well known dish made with pickle, spices, split chilli and liberally laced with coriander, slightly hot.

Medium spiced slow-cooked with yellow lentils.

Breast of chicken in bhoona sauce garnished with onions, garlic and tomatoes.

A hot dish prepared with coconut, lemon, green chillies, strong spices and fresh herbs.

Tandoori pieces served with fried onions, fried mushrooms and green peppers. A dry, tasty dish served on a sizzling platter.

We prepare this dish in a traditional cast from Karahi with onions, capsicums, tomatoes, fenugreek leaves, fresh ginger and garlic.

A very popular dish delivered from the southern part of India. Prepared with garlic, chill and lemon juice.

A hot, moist classic curry to make your palate dance – Extra hot.

Chicken cooked in creamy rich sauce made with honey, cream and butter.

Caramelised onions, fresh ginger and garlic with pureed tomatoes and fresh coriander in a dry medium sauce.

Sweet, sour and tangy.

Marinated in fresh herbs, ginger, garlic and exotic spices giving a delicious flavour. Charcoal cooked in a special copper balti dish.

Sweet and creamy coconut dish (mild).

Cream and coconut with mixed roasted nuts.

Cream and coconut with mixed roasted nuts.

Cream and coconut with added spices.

This method of cooking is centuries old, the karahi is a traditional cast iron Indian cooking bowl. We prepare these dishes with herbs, spices, masala sauce, fresh garlic and ginger. A truly wondrous dish.

Minced lamb and potatoes cooked with peas desi style.

Boneless chicken breast dry cooked with onions and spices, served on a charred onion platter, topped with coriander and spring onions. Sweet and sour but tangy.

Chicken, prawn and lamb mixed together, spicy, mintly, lemon and fresh chillies.

Mixture of chicken, lamb, prawn and roasted nuts.

Mixture of chicken tikka, lamb tikka, seekh kebab and chicken wings.

Potato and cauliflower.

A selection of traditional curried vegetables.

Spinach.

Chickpeas.

Lentils cooked with garlic and ginger in butter.

Mixed Indian vegetables cooked in a thick sauce.

Mushrooms cooked in a selective sauce.

Spinach and Indian cheeses.

Fresh onions and green peppers.

Potato and spinach.

Five seasons of mixed daal.

Homemade desi.

Cooked with pepper, mushroom and onions.

Cooked with a mix of fresh fruits.

Minced lamb cooked with basmati rice.

Basmati rice cooked with a mixture of fresh potatoes, carrots, peas and green beans.

Minced lamb.

Spicy naan cooked in the tandoor.

Stuffed with sultanas and cashews.

Fresh pureed garlic and coriander.

A flaky bread stuffed with butter.

A slightly crispy chapati cooked in the tandoor.

The batter can be cooked using gram flour (GF).

The batter can be cooked using gram flour (GF).