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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.
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.
Indulge in the original recipe of Manjit’s famous butter chicken! Our succulent chicken pieces are carefully wrapped in a creamy tomato-flavoured curry with a hint of pepper, creating a delicate and irresistible taste. This dish is our specialty, and we take pride in offering the best butter chicken experience you’ve ever had. Our chefs use only the freshest ingredients, ensuring that every bite is bursting with flavour. Don’t settle for imitations, try the original recipe that has made Manjit’s Indian Restaurant a favourite among butter chicken lovers.
Boneless chicken curry, cooked in a rich, thick, creamy base with fenugreek leaves (Methi), to enhance a mild and subtle flavour for those who enjoy a nice mild curry.
A traditional Indian – British favourite; a combination of fresh onions, tomatoes, and capsicum combined with smoky tandoori chicken tikka pieces and Manjit’s special spices, cooked to your perfection.
A semi-dry boneless chicken curry marinated with ginger and garlic overnight, which is then tossed into onions and red and green capsicums to turn it into a delicious and simply irresistible dish.
Manjit’s special curry masala cooked through with Mango Puree and boneless chicken for a mild, simple yet elegant dish to bring a Mango flavour to those taste buds.
Typically a Goanese-style dish cooked in Vinegar and Manjit’s special spicy dark spices, which is then cooked through with a spicy gravy which will take your taste buds to the extremely next level. Try it with Beef, Chicken, or Lamb.
Roganjosh is a staple of Kashmiri cuisine and is one of the main dishes of Kashmir. Roganjosh consists of pieces of lamb braised with a gravy flavoured with garlic, ginger and aromatic spices; a rich gravy is used to finish the pot roast and garnished with simple green coriander.
Invented for the British during the 19th Century, and originating from the southern part of India, Chennai. This dish is cooked in a medium to hot gravy with homemade dark spices and curry leaves to bring an exciting taste. Your choice of Beef, Chicken or Lamb.
Korma – A king’s favourite, known throughout India.
Creamy cashew flavoured boneless curry, with rich gravy and Manjit’s special spices, with your choice of Beef, Chicken or Lamb.
Ghosht; an Urdu word for meat. Blended to perfection the Mughlai style, with fresh green spices from the hilltops of Kashmir and puree of green leafy spinach, with your choice of Beef, Chicken or Lamb.
A special dish from the boss’s birth town back in India, Sri Ganganagar, Rajasthan.
Tender goat pieces (on the bones) cooked with Manjit’s specialty of the finest blends of red and dark spices to give a mouth-watering curry to enhance your palate.
Chicken Cooked with Indian Curry Paste and Mango Puree. Kids Favourite Curry.
Nuggets and chips
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