Menu
Home delivery of Curry in Fishergate
Breads
Paratha
Tandoori Roti
Traditional Indian flatbread, made with atta (finely ground whole-wheat flour).
Butter Naan
Fine bread freshly baked in the clay oven.
+ 8
Rice
Boiled Rice
Jeera Rice
A combination of cumin and basmati rice.
Mushroom Rice
+ 3
Accompaniments
Natural Plain Yoghurt
Onion Raita
Chopped onions mixed with churned spices and yoghurt.
Dal Tadka
Lentils cooked in mustard seeds and curry leaves.
+ 1
Biryanis
Vegetable
Jhinga (Prawns)
Rajput's Gosht (Lamb)
+ 1
Modifiers
Chicken
Lamb
Chef's Special
Sindhu Curry (Chicken/Lamb)
I came across this curry while dining in chef Athul Kochhars restaurant in London, named Sindhu. I really wanted to recreate my experience there with this curry, a dish I thought to be fantastic, full of flavours.
Kerala Duck Curry (Nadan Tharavu Curry)
This great curry comes from Kerala - south of India, where the tender duck breast is traditionally cooked with king spices (black and white peppercorns, cloves, cinnamon, black and green cardamom pods, cumin, mustard seeds and curry leaves) in order to enhance some fantastic combinations!
Chicken Chorizo Curry
This dish was created following my three months stay in Spain. I came with the idea of cooking a traditional Indian dish, but with a twist.
Main Course (Lamb)
Saagwala Lamb
Diced lamb cooked with spinach and atithi spices.
Lamb Rogan Josh
Boneless lamb cooked with onion and tomato, in a thick curry.
Lamb Balti
Diced lamb blended with fried onions, atithi spices and fresh coriander seeds, cooked in onion gravy.
+ 3
Main Course (Chicken)
Chicken Korma
Boneless chicken pieces cooked in a rich creamy gravy.
Chicken Chettinad
A very famous, spicy south indian dish cooked with our atithi spices & coconut cream.
Chicken Tikka Masala
Cubes of chicken cooked in the clay oven with Indian spices and silky tomato gravy.
+ 5
Main Course (Seafood)
Malabari Fish Curry
Cooked in coconut cream, flavoured with curry leaves & spices.
Achari Jhinga
Prawns cooked in our special atithi spices, giving it a unique flavour.
Main Course (Vegan / Vegetarian)
Baingan Bharta
Aubergine smoked in the clay oven & cooked with traditional Indian spices.
Aloo Gobi
Cauliflower florets cooked gently with potatoes, flavoured with fresh atithi spices & coriander.
Palak Paneer
Cottage cheese engulfed in spinach puree, tampered with aromatic atithi herbs.
+ 6
Starters (Seafood)
Amritsari Macchi
Diced fish marinated in traditional punjabi spices, batter fried.
Zhingri Chingari
Prawns marinated with red peppercorn and our own spices, deep fried.
Prawn Samosa
Spiced prawns, peppers, onions and seasoned vegetables stuffed in a hand folded crispy pastry.
Starters (Lamb)
Lamb and Potato Cutlet
Deep fried chilli flavoured potato and minced lamb, coated in spiced turmeric batter.
Lamb Samosa
Triangular shaped filo pastry stuffed with mince lamb.
Cheese & Meat Samosa
A combination of spiced melted cheese, mince lamb and seasonal vegetables, wrapped in a hand folded pastry.
+ 1
Starters (Chicken)
Chicken Samosa
Triangular shaped filo pastry stuffed with spiced mince chicken and deep fried.
Chilli Murgh
Boneless chicken cooked in schezwan sauce.
Chicken Pakora
Crispy fried chicken coated with gram flour & a tangy blend of selected spices.
+ 1
Starters (Vegetarian)
Poppadom & Pickle
Vegetable & Spinach Pakora
Sliced onions mixed with gram flour, spinach, herbs & deep fried.
Beetroot-Paneer Cutlet
Beetroot, spiced cottage cheese and potato patties.
+ 7