| Our menu includes dishes from various regions cooked to perfection and served with style. |
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STARTERS | ||
| BHANTA KO TUKRA | ||
| Midly spiced aubergine fried in butter and served cold with spiced yoghurt | ||
| CHICKEN TAREKO PAKHETA | ||
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Spring chicken wings mixed with special medium spice and cooked in a clay oven. |
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| PANIR CHANDAN | ||
| Cottage cheese, potatoes, cucumber and fruits mixed with chef's own spices, server hot or cold. | ||
| ALOO ACHAR | ||
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Diced boiled potatoes mixed with fresh corriander, green chillies and tamarind sauce and chat masala. |
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| FISH TERNA | ||
| Onions mixed with spices and herbs and deep fried. | ||
| CHICKEN KEBAB | ||
| Minced chicken with spices and herbs, then barbecued. | ||
| SEEKH KEBAB | ||
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Minced lamb blended with corriander, fresh herbs and onions made like a sausage on a skewer, then barbecued. |
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| SAMOSA | ||
| Pancakes stuffed with spicy minced meat and deep fried. | ||
| PRAWN & PURIE | ||
| Spicy prawns with fried bread. | ||
| QUAIL | ||
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Mildly spiced quail marinated in yoghurt and cooked in a charcoal oven. |
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| KING PRAWN BUTTERFLY | ||
| King sized prawns mixed with spices and herbs and deep fried. | ||
| FRESH TROUT | ||
| Midly spiced trout - grilled over charcoal. | ||
| TOP | ||
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TANDOORI DISHES | ||
| TANDOORI CHICKEN | ||
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Tender half a chicken marinated in yoghurt and spices and cooked in a charcoal oven. |
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| CHICKEN TIKKA | ||
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Diced chicken marinated with mild spices and cooked over charcoal. |
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| LAMB CHOPS | ||
| Charcoal-baked lamb chops marinated in a special sauce. | ||
| TANDOORI MIXED GRILL | ||
| A selection of Tandoori specialities. | ||
| TANDOORI KING PRAWN | ||
| King sized prawns grilled over charcoal. | ||
| FRESH TROUT | ||
| Midly spiced trout - griled over charcoal. | ||
| TOP | ||
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LAMB CURRY DISHES |
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| LAMB JAMIR | ||
| Diced lamb cooked with medium spices,Indian lemon, fresh methi leaves and Delhi Brasserie's own spices and thick sauce. | ||
| LAMB KORAI | ||
| Diced lamb cooked with spring onions, fresh methi leaves, tomatoes, green peppers, Delhi Brasserie's own spices and served in an iron souk. | ||
| KHASI JOSH | ||
| Lamb cooked with medium hot spices,fresh green herbs, tomatoes and served in a sauce. | ||
| LAMB SAAG | ||
| Tender lamb cooked with spinach, fresh herbs and spices. | ||
| LAMB PERI PERI (Similar to Madras or Vindaloo) | ||
| Tender lamb cooked with very hot spices and served in hot chilli sauce. | ||
| LAMB DANSAK | ||
| Tender lamb cooked with lentils and served in a hot, sweet and sour sauce. | ||
| LAMB BHUTEKO | ||
| Tender lamb cooked with green peppers, spring onions, tomatoes and chef's own spices, served medium hot. | ||
| LAMB PAKA (Similar to Korma) | ||
| Tender lamb cooked with coconut cream, nuts, mild spices and almonds served with a mild sauce. | ||
| TOP | ||
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POULTRY MAIN (CURRY) DISHES |
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| CHICKEN TIKKA MASALA | ||
| Mildly spiced chicken roasted in clay oven and served in a special sauce. | ||
| CHICKEN JHAL FREZI | ||
| Diced chicken cooked with onions, green peppers, tomatoes and herbs with hot spices. | ||
| Chicken Malai (known as Chicken Korma) | ||
| Diced chicken flavoured with diced nuts and almonds cooked in fresh cream. | ||
| BUTTER CHICKEN | ||
| Spring chicken marinated in tandoori spices and cooked in a charcoal oven then served in a mild buttery flavour sauce. | ||
| CHICKEN BHUTEKO | ||
| Tender young chicken cooked with green peppers, spring onions, tomatoes and chef's own spices, served medium hot. | ||
| Chicken PAKA (Similar to Korma) | ||
| Tender chicken cooked with coconut cream, nuts, mild spices and almonds served with a mild sauce. | ||
| CHICKEN KORAI | ||
| Diced chicken cooked with spring onions, fresh methi leaves, tomatoes, green peppers with Delhi Brasserie's own spices and served in an iron souk. | ||
| DUCK ACHAR | ||
| Tender duck mildly spiced cooked in a special sauce. | ||
| CHICKEN DANSAK | ||
| Tender chicken cooked with lentils and served in a hot, sweet and sour sauce. | ||
| CHICKEN SAAG | ||
| Diced chicken grilled in a clay oven and cooked with spinach, fresh herbs and spices. | ||
| TOP | ||
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BIRIANI, RICE AND BREAD | ||
| MUSHROOM RICE | ||
| Mushrooms cooked with Basmati rice, fresh herbs and spices. | ||
| HOUSE RICE | ||
| Fried Basmati rice, cooked with vegetables and masala. | ||
| PILAU RICE | ||
| Basmathi rice cooked in butter. | ||
| BOILED RICE | ||
| Boiled Basmati rice. | ||
| CHICKEN OR LAMB BIRIANI | ||
| Fried Basmati rice cooked with chicken or lamb in a special blend of medium spices served with vegetables curry | ||
| NAN BREAD | ||
| Bread baked in a clay oven. | ||
| KEEMA NAN | ||
| Bread stuffed with minced meat and baked in a clay oven. | ||
| PESHWARI NAN | ||
| Bread stuffed with fine almonds and sultanas and baked in a clay oven. | ||
| GARLIC OR CHEESE NAN | ||
| Bread topped or stuffed with garlic or cheese and baked in a clay oven. | ||
| ROTI | ||
| Bread (made with brown flour) baked in a clay oven. | ||
| PARATA | ||
| Buttered bread baked in a clay oven | ||
| PAPADUM | ||
| Plain or spicy wafer thin crispy bread. | ||
| CHUTNEY | ||
| Onion salad or mango chutney or mixed pickle (per person). | ||
| LASSI | ||
| Cool yoghurt drink. Either sweet, salty or mango flavoured | ||
| TOP | ||
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SEAFOOD MAIN (CURRY) DISHES | ||
| PRAWN JULL | ||
| Small prawns cooked with selected medium hot spices and served with a thick sauce. | ||
| PRAWN PERI PERI (Similar to Madras or Vindaloo) | ||
| A very spicy and chilli hot small prawns prepared using vinegar and special chillis from Delhi. | ||
| KING PRAWN JULL | ||
| King sized prawns cooked with selected medium hot spices and served with a thick sauce. | ||
| TANDOORI KING PRAWN MASALA | ||
| King sized prawns, charcoal grilled and served in a special sauce. A very mild dish. | ||
| KING PRAWN PERI PERI | ||
| A very spicy and chilli hot king sized prawns prepared using vinegar and special chillis from Delhi. | ||
| FISH MASALA | ||
| Cooked according to Delhi Brasserie's own recipe, served with medium hot sauce. | ||
| FISH DUPIAZA | ||
| Cooked according to Delhi Brasserie's own recipe, served with a medium hot sauice. | ||
| FISH TERNA MASALA | ||
| Diced fillet of fish marinated with spices, roasted in a clay oven and served with chef's own sauce. | ||
| TOP | ||
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VEGETARIAN MAIN DISHES | ||
| ALOO-MUTTOR-TOMATO | ||
| Sliced potatoes and green peas cooked with tomatoes and mixed with chef's special spices, served in a medium spicy sauce. | ||
| VEGETABLE BIRIANI | ||
| Fried Basmati rice cooked with vegetables in a special blend of medium spices served with vegetable curry. | ||
| VEGETARIAN THALI (for one person) | ||
| Selection of Aloo Gobi, Dal Tarka, Papadum, Bhindi, Mixed Raitha with Roti, Basmati Rice. | ||
| MIXED VEGETABLE CURRY | ||
| Mixed vegetables cooked with medium spices and served in a sauce. | ||
| VEGETABLE RANI-KOFTA | ||
| Mixed vegetables, cheese, onions, garlic cooked with Delhi Brasserie's own recipe, served with a mild sauce. | ||
| ANY VEGETABLE (Side dish can be made as main dish) | ||
| TOP | ||
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VEGETARIAN
SIDE DISHES | ||
| SAAG AlOO | ||
| Spinach and potatoes cooked with fresh herbs. | ||
| SAAG PANEER | ||
| Cottage cheese and spinach cooked with mild spices. | ||
| ALOO GOBI | ||
| Potatoes and cauliflower cooked with medium spices. | ||
| SAAG | ||
| Spinach cooked with fresh herbs. | ||
| DAL TARKA | ||
| Mixed lentils cooked with mild spices. | ||
| FRESH BHINDI | ||
| Okra cooke with selected spices. | ||
| CHANA MASALA | ||
| Chick peas cooked in butter and spices. | ||
| MUSHROOMS | ||
| Mushrooms cooked with special spices. | ||
| BOMBAY ALOO | ||
| Potatoes cooked with selected hot spices. | ||
| VEGETABLES BHAJEE | ||
| VEgetables cooked with special spices. | ||
| SHUKI SABJI | ||
| Fresh aubergines and potatoes cooked according to Delhi Brasserie's own recipe. | ||
| MIXED RAITHA | ||
| Mildly spiced yoghurt with chopped cucumber and onions. | ||
| MUTTOR PANEER | ||
| Green peas and cottage cheese cooked with mild spicy creamy sauce. | ||
| TOP | ||
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CHEF'S
RECOMMENDATIONS (THREE COURSE SET MENU) (MINIMUM 2 PERSONS) | ||
| MENU 1 | ||
| Fish Terna, Nan
bread, Lamb Josh, Chicken Paka, vegetables, Pilau rice, sweets and coffee.
(Per Person) | ||
| MENU 2 | ||
| Chicken kebab,
Lamb Jamir, Duck Achar, vegetables, Pilau rice, Nan bread, sweets and
coffee. (Per Person) |
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| MENU 3 | ||
| Tandoori Quails,
Fish Dupiaza, Butter Chicken, vegetables, Nan bread, Pilau rice, sweets and
coffee. (Per Person) |
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| MENU 4 | ||
| Chicken Tereko,
Lamb Koral, Cjicken TikkaMasala, vegetables, Nan bread, Pilau rice, sweets
and coffee. (Per Person) |
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| TOP | ||