Aloo Chana Masala $6
This is a chickpea curry that is flavoured with fresh methi (fenugreek) and dried amchur (powdered dried mango.) Its has a tomato and onion base and is complimented by fresh tomatoes and potatoes. It works well as a side dish or a vegetarian main course.
Chicken Tikka Masala $8
This dish is the epitome of Anglo Indian cooking. Its origin is masked in the fog of history. Some say it comes from the foothills of the Himalayas. Others have said that it was invented by one of Queen Victoria's chef in the 1890's, Others that it was invented in a Scottish curryhouse when one patron complained about the lack of gravy with his chicken tikka. (Tikka merely means 'bite-sized') The more cynical amongst us say that it was invented by Sainsbury's supermarket in the early seventies. Whatever you choose to believe it is the curry phenom of the last 20 years. Usually it is made with heavy cream but in our campaign to keep our customers alive, our version uses low fat yoghurt. This curry has a little more bite than the Chana but not too much.
Chicken Vindaloo $8
Perhaps the most interesting on a cultural level of the curries offered here. Originally made with pork that had been pickled to last the duration of the journey from Portugal.Originating in the Portuguese colony of Goa, its is one of the only pork dishes in the whole of India. Vindaloo is a transliteration of the Portuguese for wine and garlic. It often mistakenly contains potatoes. Ours uses unrefined sugar (jaggery/ ghur), vinegar, tamarind paste and, in a unusual touch, chipotle peppers . We also use turnips to balance the flavour.
Tandoori Chicken Breast $7
Our newest addition to the range. Chicken breast marinated in, amongst other things, yoghurt, ginger, garlic, and garam masala. It gets its bright red colour from the use of red food dye. Its the same dye you get in red M&M's. If your worried about he kids spending the evening bouncing of the walls, get them some baked beans for their tea.
Shrimp Madras $9
My personal favourite (along with the Vindaloo) and our hottest. Size 26-30 shrimp cooked in a coconut based curry sauce. The spices used in this curry are roasted before they are ground. This renders the curry both hot and smoky. Finished with some grilled red peppers.
Saffron Basmati $2.50
The finest quality Indian basmati rice cooked with saffron.
Potato and Pea Samosas $3
10 bite size samosas that are mildly spiced. A great appetizer with a little corriander chutney or a cucumber riata.
Plain Naan $2.20
India's answer to pita only better. The use of yoghurt in the recipie gives a tart twang to the naan.
Sag Paneer, Tarka Dall, Mutter Paneer $4.00
We don't make our side dishes. They come ready made from one of our suppliers. These three come in sealed foil pouches that can be reheated in boiling water or decanted into microwave hardy bowls. They have no additives or preservatives and are shelf stable so can be kept in the larder for long periods without deterioration.
Lijaat Papadoms $2.00
A women's collective started on a micro loan makes these excellent popadoms. We stock the black pepper version
Geeta's Chutneys $5.50
We have a small selection of chutneys and pickles but our favourites are the Geeta's mango and the lime and chili chutney. These are the best you will find. Once you have tried these there will be no going back to the over-sweetened offerings from Major Grey. Try the lime and chilli on toast with peanut butter.
Swad Mango Pickle or Hot Lime Pickle $5.50
Not to be confused with the chutney which has a sweet base these are proper pickles with a salt/vinegar base and are correspondingly acidic.
