The Grange Indian Restaurant Menu

Any Starter, Main Course, Side Dish, Rice or Nan. King Prawn & Fish extra £2.95.

Any Starter, Main Course, Side Dish, Rice or Nan. King Prawn & Fish extra £2.95.

Plain or Spicy poppadums (each); Chutney Tray to share (per person)

A selection of our favourite delicacies: Sheekh Kebab, Chicken Tikka, Lamb Tikka, Samosa, and Onion Bhajee; ideal as a tasting plate, or to share

In a light Kerala style marinade of fresh herbs, garlic and lemon, grilled in the tandoor

Lightly-spiced prawns served on a light, flaky bread

Lightly-spiced king prawns served on a light, flaky bread

Whole large prawn spiced and coated in breadcrumb and deep fried

King Prawns in a succulent garlic and herb marinade, grilled in the tandoor

Pieces of succulent chicken breast in a spice marinade, and a fresh herb marinade, grilled in the tandoor

Pieces of succulent lamb in a spice marinade, and a fresh herb marinade, grilled in the tandoor

Minced lamb with delicate spices and green herbs, grilled in the tandoor

Lightly spiced minced lamb, or vegetables, cooked Bengali style in a crisp, triangular pastry wrap

Our own version of the classic Pan-Indian onion fritter

Sliced pieces chicken cooked in tangy, masala sauce

Sliced potatoes cooked in tangy, masala sauce

Salmon fillet gently cooked in a coconut-style, with a fragrant mild sauce

Succulent King Prawns Indian coast-style in a garlic and herb marinade, stir-fried with mushrooms, peppers and onions

Whole seabass cooked Konkan coast-style in an aromatic coconut sauce with lime leaf and coriander, finished with green chillies

Freshwater Tilapia fillet cooked Assam and Sylhet-style with succulent fresh Bengal green beans in a medium-spiced sauce

Fangash filet cooked Goan-style with a spicy, sweet-tangy tamarind sauce

Spicy white filet fish cooked with green chilli, onions & peppers

Medium spicy, white filet fish cooked with thick sauce

Sheek Kebab, Tandoori Chicken, Chicken Tikka, Lamb Tikka and King Prawn, served with salad garnish

Two pieces of chicken on the bone marinated in yoghurt and spices and grilled in the tandoor; served with a salad garnish

Tender chicken breast or lamb marinated in yoghurt and spices and grilled in the tandoor; served with a salad garnish

Chicken tikka char-grilled with peppers, tomatoes, onions or grilled in the tandoor

Fresh lightly-marinated spiced lamb chops cooked on the open grill, served with roasted tomatoes and onions, on a salad garnish

Spiced succulent king prawns grilled in the tandoor, served with a traditional Indian salad garnish of whole mint leaves

Paneer cheese in a light spice-marinade, chargrilled with peppers, tomatoes, and onions

An elegant southern Indian chicken curry from the Nilgiris Mountains, rich, mild and full-flavoured, cooked with fresh mint, nuts, coriander, onion, and spinach in a coconut cream sauce

The original Punjabi full-flavoured, gently-spiced, butter chicken curry with a luscious taste of fresh herbs and light spices

A favourite Calcutta chicken curry cooked with a butteriest blend of five aromatic spices, a touch of chilli, lime leaf and garam masala

A flavoursome Goan medium-spiced, sweet-tangy chicken curry cooked with tamarind, fresh mint, tomato, and coconut in a rich sauce

An unusual Himalayan foothills dish of chicken tikka dry-fried with hot, sweet and spicy crushed Kashmiri chillies, spring onions, sweet peppers, and coriander

A fiery Bengali curry of marinated chicken and herbs cooked in a fiery sauce with the unique aroma of the Assam & Sylhet naga chilli – not for the fainthearted!

A famous Moghul-era mild dish of tender slow-cooked lamb with a touch of garlic in a rich creamy sauce with almonds

A delicious Bombay Parsi medium-spiced dish of tender cubes of lamb cooked with unsulphured apricots, ginger, garlic, dried chillies, and apple for a rich, sweet-sour flavour, topped with potato straws

A north Indian hot and sharp curry of tender lamb cooked with lemon juice, onions, fennel, mustard seeds, and chillies

A traditional Goan lamb curry, hot, sharp, and sour, flavoured with garlic and topped with toasted red chillies – not to be confused with a curry house ‘vindaloo’

A zingy South East Indian-style cooking of medium-spiced, aromatic curry of tender lamb cooked with tangy citrus shatkora in a generous sauce

Mild lamb, or chicken, and aromatic rice cooked in a sealed pot under a pastry crust; served with vegetable curry

Medium-spiced lamb, or chicken, cooked with sultanas, cardamom, madobi, and sweet aromatic rice in a sealed pot under a pastry crust; served with vegetable curry

Chicken tikka cooked with lemon rice, toasted onion seed, served with a vegetable curry

Tandoori chicken off the bone cooked with lemon rice, toasted onion seed, cashew nuts, served with a vegetable curry

Marinated King Prawn and aromatic rice cooked in a sealed pot; served with vegetable curry

Prawn and aromatic rice cooked in a sealed pot; served with vegetable curry

Prawn, chicken, lamb cooked with lemon, tempered with garlic, coriander in pastry sealed pot

Seasonal vegetables cooked with aromatic rice; served with a lentil sauce tempered with garlic

Rich garlic cooked in medium onion & green peppers in a thick sauce

Fairly hot dishes cooked with spiced egg in an onion & tomato based sauce

KHEEMA PEAS; A contemporary North-West Frontier dish of lean minced and spiced lamb cooked with fresh green herbs and succulent garden peas

Whole king prawn on the shell cooked in rich garlic & ginger with fresh herbs

Medium spiced cooked with spinach, mint sauce, & green herbs

Spring vegetable medium spiced cooked with onions and peppers in a thick sauce

Medium spiced cooked with onions and peppers in a thick sauce

Potato and cauliflower, lightly spiced

Spinach cooked North-Indian style with potato

North west Indian-style lightly spiced potatoes

Cauliflower stir-fried Pan-Indian style with a touch of spice

Mushrooms stir-fried Pan-Indian style with light spices and onions

Finely sliced Aubergine stir-fried with light spices and onions

Lightly spiced chick peas

Mixed vegetables stir-fried with light spices and onions

Lentils with onion and garlic

Lentils cooked with onions, garlic, chillies and coriander

Paneer cheese cooked Awadhi-style with fresh green peas

Paneer cheese cooked Punjabi-style in a mustard green curry

Bichi dia saag; Spinach cooked Charcar-style with fresh green beans

Mushrooms cooked Kerala-style with ginger, sweetcorn & curry leaf, finished with green chillies

Diced fresh Okra stir-fried with herbs & spices for a crisp, light taste

Chickpeas cooked with finely diced potato, spices, and curry leaf

Basmati rice cooked with aromatic spices

Cooked with egg, peas and onions

Cooked with egg and onions

Basmati rice

Mushrooms stir-fried with onions and basmati rice

Basmati rice with lemongrass, cashews, and sesame seeds

Basmati rice with fresh grated coconut and mustard seed

Unleavened bread freshly baked in the tandoor

Stuffed with fruit, coconut and almonds

Topped with garlic and coriander

Stuffed with delicately spiced minced lamb

Topped with toasted onion, poppy, and sesame seeds

Flaky layered bread

With egg, coriander, onions, and green chilli

Flat wheat bread

Thin, unleavened wheat bread

Layered red bread, stuffed with vegetable

Green salad, cucumber, tomato, onion and peas

Plain / Cucumber or Mix Raita