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| Tandoori Specialities |
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| MURGH TANDOORI |
£8.15 |
| The fire and spice of India, two pieces of spring chicken marinated over night in yoghurt, ginger, ground spices and saffron roasted delicately in the Tandoori |
| CHICKEN TIKKA |
£8.95 |
| Diced boneless Chicken breast, marinated and mildly seasoned, barbequed in Tandoori |
| CHICKEN SHASHLIK |
£10.25 |
| Diced boneless Chicken breast, marinated in home grown spices barbequed in Tandoori with Onion, Tomato, Capsicum and Mushrooms |
| BOTI KEBAB |
£8.95 |
| Diced Lamb marinated with a touch of seasoned spices and herbs, barbequed in Tandoori |
| SHISH KEBAB |
£8.95 |
| Minced Lamb with Onion, Green Chillies, Mint and Coriander, with a touch of herbs and spices Skewered and cooked in Tandoori |
| CHICKEN TIKKA MASSALA (N) |
£10.25 |
| Chicken Tikka cooked with in a specially prepared sauce. This British National Dish now appears in Menus of top hotels in the Indian subcontinent |
| TANDOORI THALI |
£14.95 |
| Tandoori Murgh, Boti kebab, Chicken Tikka, Shish Kebab, Nan and Pulao rice served on a Platter. Recommended as a Rajpoot Special |
| CHINGRY KEBAB |
£14.95 |
| Golda King Prawn from Bangladesh seasoned with chefs own recipe cooked in Tandoori |
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(V) Vegetarian, (G) Contains Gluten, (N) Contains Nuts
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