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Most Indians think of the samosa as a humble street snack but it is much, much more than that. It is a historic symbol as well as delectable evidence that there is nothing new about the process of globalisation. Widely considered a quintessentially Indian delicacy, The deep-fried, tightly packed of spicy goodness and Vegetables.
ONION BHAJI AMRITSARI – This is street food, the Indian way! Sold as snacks on the streets of India and as popular appetisers in Indian restaurants, pakora is a crispy full of Onion fritter. They’re loaded with gorgeous Indian spices before being fried with chickpea batter until crunchy.
Manjit’s twist to our classic vegetable samosa: Semi- smashed samosa, topped with sweet plain yogurt, mint chutney, tamarind sauce and garnished with chopped onions.
Tried the Vegetable Samosa??? Instead try our twist with Crispy shortcrust pastry shells stuffed with spiced paneer tikka filling.
Chooza Tikka – Boneless chicken fillets marinated overnight with spices and yogurt, then put on skewers and roasted in the tandoor.
Chicken Seekh Pao – Exotic chicken mince pressed on a skewer with onion, green spices, and smoke-roasted over charcoal. Served in a creamy cheese sauce to fascinate your taste buds.
Barrah Kebab – Tender rack of lamb cutlets marinated with yogurt, garlic, ginger, lemon juice and Manjit’s special spices and roasted to perfection.
Lamb Seekh Kebab – Lamb mince marinated with Manjit’s special herbs pressed on a skewer and smoked roasted in the Tandoor.
Punjabi Machhali(Fish) – This scrumptious fried fish marinated with chickpea flour batter, aromatic spices, and deep-fried the traditional Amritsar way; part of North India.
TANDOORI MACHHALI – Manjit’s special spices and yogurt marinated overnight with mouth-watering fish fillets and roasted to perfection in the Tandoor.
Manjit’s favourite succulent crispy prawns are marinated overnight with olive oil, garlic, and a hint of black pepper and served soaked in the chef’s special butter sauce.
JHINGA – TANDOORI (Prawn) – Shelled jumbo prawns marinated with exotic Manjit’s special spices and yogurt; traditionally cooked in a tandoor which makes the prawns appetising and delicious.
Do you know how Tandoori Chicken was born?
It was born 100 years ago in Gora Bazar in Peshawar, where a man named Mokha Singh Lamba started a small restaurant.
The restaurant’s chef Kundan Lal Gujral decided to experiment by skewering yogurt marinated pieces of chicken and sticking them into the tandoor (which was previously used only for bread). Then the incredibly popular, Tandoori chicken was born.
Did you also know that Tandoori chicken is the parent dish of Butter Chicken?
Our special version of a full chicken, marinated in Manjit’s special spices, ginger and garlic extracts, lemon juice and yogurt. It is then roasted to take your palate to the next level. (or even half tandoori chicken)
PLATTER FOR 2 (MIX PLATTER) – Combination of our Vegetable Samosas, Onion Bhaji, Chooza Tikka, and Lamb Seekh Kebab.
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