welcome to - the curry house, shrewsbury€¦ · recipe of chicken tikka in tumeric, yoghurt and...

Welcome to

T h e C u r r y h o u s eresTauranT & Takeaway

a menu by Chef moynul Islam

E x c l u s i v E A p p E t i s E r s t o c u r r y H o u s EPresented with a combination of style per plate

Assorted PAkorA M V 6A mouth watering selection of potato, aubergine and spinach fritters,

Sweet chilli chana dhall Coconut ginger and coriander chutney.

sPicy king PrAwns C M D 7Succulent fresh water king prawns Tandoor charred Turmeric & cumin

julienne potatoes, Red onion & aubergine bhajee.

gAlouti kebAbs M E 6Raw papaya marinade tenderizing of lamb. Pan seared Lamb

coriander cakes. Roasted crushed dark spices coriander-emulsion lentil crisp

the streets of MuMbAi E SD CG* 6Aloo Tikki Potato cake on a bed of cucumber and sweet pea relish Bombay Chat Pop-in-the mouth semolina pastry snack filled with

chickpeas and chutney. Sweet and Tangy puffed savoury salad with cumin spiced tamarind sauce.

crAb froM the Pot C M E 7Crispy sot crab butterfly dusted with coriander leaves and garlic.

Nandu Pillow a spiced cake of crab Warm salad of crab meat and sweet corn spiked with tumeric & coconut.

blAck PePPer sAlMon F 7Pan roast salmon delicately spiced with black pepper and rock

salt garlic and cumin sautéd asparagus pineapple & coriander chutney.

scAlloPs side by side M* D N P SD 7A trio of king scallops each with a different taste. Served on a bed of

spicy spinach bhajee. Green pepper and tamarind liquor.

PrAwns in Pink C N SD 6.5Crispy tiger prawns. Kaffir lime marinated spicy king prawn. Prawn

Balchao, goan style prawns in a coconut and coriander moilee sauce.

bAhAri chicken CG* L M D E 6Sweet chilli fenugreek paprika chicken Chicken pakora &

chicken chat puri.

lAMb in A thrice E M D 6Lamb and potato pattice. Sheek kebab cooked on skewers in the tandoor accompanied by tender chops of lamb, marinated & cooked in a tandoor,

spiced with crushed coriander & cumin seeds.

telAPiA M F CG* 6.5Chickpea flour coated white fish flash fried. Tandoor roasted telapia spiced

with cumin & chilli, on a bed of cardamon & bay leaf scented glutionous rice. Red onion telapia salad with mustard.

We liase closely with our suppliers to ensure we do not use genetically modified soya or maize in our food. Please check with a member of staff for any other allergens.

c u r r y H o u s E s p E c i A l A p p E t i s E r s

sPicy chicken PAPrikA D N M 4Char grilled breast chicken fillets spiced with paprika

served with lentil flourcrisps

sylheti lAMb PePPer sPinAch M D 4Strips of lamb tikka & spinach stir fired with onions & green peppers,

spiced with cumin.

rAsoi e hAAsh M D 4.5Stir fried duck breast with peppers & onions

Coconut ginger sauce

bAhAri kebAb M D N E 4Chicken tikka & sheek kebab in spicy masala sauce

stuffed PePPer D 4(Chicken | mince lamb | veg)

AMritsAri chicken M 4Strips of chicken, served on a spicy sweet chilli sauce.

tAndoori lAMb choPs D M 4.5 Lentil flour crisps, Pineapple coriander chutney

chef`s sPeciAl PlAtter D M E 12(For 2 persons)


s E A f o o d A p p E t i s E r s

seAbAss birAn F CG* 5.5Chat massalla spiced Pan seared seabass fillet on a bed of

cardamom & fennel scented glutinous rice

coriAnder crAb cAkes E C 5.5Pan seared crab cakes topped with julienne potato bhajee

coriander-emulsion.

JingA MushrooM D C 5.5King prawn & chestnut mushroom infused with home made chilli sauce.

goAn goldA bAzA M E C 5.5King prawn wrapped in spinach, spiced, coated with vermicili

Sweet chilli & chana dhall

seAfood PlAtter M F D C E 15(For 2 persons)

v E g E tA r i A n A p p E t i s E r s V

onion bhAJee E N M 3

VegetAble sAMosA CG* E N M 3

gArlic MushrooM N 3

PAni Puri street food CG* D 4Semolina pastry snack, filled with chick peas and

tamarind sauce yoghurt and coriander

Aloo tikki chAnA chAt E D 4 Spicy potato and coriander cakes topped with massalla chick peas

sAAg Aloo bAzA M E 4Potato and spinach wrapped in vermicili then flash fried.

Sweet chilli chana dhall

PAneer chilli D 4Indian cheese tandoor roasted with garam masllala

Served with peppers and onions

VegetAble PlAtter D M E CG* 10(For 2 persons)


c H E f r E c o m m E n d At i o n s mIld - medIum

the old delhi butter chicken D M N 10dElHi nortH indiA

One of India’s favourite dish when eating out. Started from Moti Mahal restaurant in old Delhi,has since grown to be India’s national favourite dish. Smooth and silky texture

rich sweet and chilli butter sauce, tomato cream, turmeric & fenugreek

desi kurMA D M N 10BAnglAdEsH

Chargrilled tandoori chicken cooked in a caramelised sweet onion chilli yoghurt cream almonds coconut scented with cardamom bay leaf

cinnamon

chicken tikkA MAsAlA D M N 9.5Paying homage to a timeless classic, our own exclusive

recipe of chicken tikka in tumeric, yoghurt and mild spices.

shAhi MoglAi D M N 9.5Charred succulent chicken tikka cooked in a cardamom

and pistachio butter cream rich sauce

MAkhAni chicken D N 9.5Chicken tikka cooked in butter, cream, coconut with mango

pulp, scented with curry leaves & spiced with turmeric

Modhu Misti MAsAlA D M N C 10Chicken tikka with fresh prawns cooked with fresh cream, almond, coconut powder, honey, authentic exotic spices & herbs creating

a mild & never forgotten taste.


c H E f ’ s r E c o m m E n d At i o n s medIum

lAl MAAs D 12rAjistAn nortH indiA

Full of flavour 8 hour slow braised juicy mutton shank. Simmered in its own stock, with variety of massallas with a burst of dry roasted red

Mathania chillies. Scented with star anise cardamom bay leaves.

bhindi ghust D M 10mysorE BAngAlorE soutHwEst indiA

Tender pieces of lamb leg, slowly cooked with bhindi, red chillies, cumin, white poppy seeds & cinnamon

lAMb rogon Josh D M 10KAsHmir nortHEAst pAKistAn

The dish was originally brought to Kashmir by the Moghals. Shoulder of lamb cooked with ginger tomatoes onions coriander, Garam masslla chilli

cumin paprika Persian influenced.

desi shAtkorA ghust M 10Slow cooked lamb with Bengal bitter lime Turmeric coriander garlic

Bhuna style

clAssic keeMA MAtAr D M 10sylHEt, BAnglAdEsH

Lean mutton mince cooked with green peas. Our chefs favourite dish whist growing up Bhuna style moistened by mutton stock Onion

tomato cumin coriander turmeric

Mohdu Minty lAMb D M 10Tender chunks of lamb fused with sweet mango & fresh mint then slowly

cooked in a medium sauce.

nArAngee hAAsh D M 12AssAm nortHEAst indiA

24 hour marinated Muscovy duck in tamarind orange and balsamic Pan roasted served with seasonal mixed vegetable curry.

AssAMese duck D M 12Marinated for several hours in homemade sauce with herbs & spiced,

barbecued over flaming tandoori oven then cooked in an enriched special sauce

lAhore desi korAi D M 10lAHorE pAKistAn

Tender pieces of tandoori charred chicken tikka cooked with chunks of onions and green pepper Tomatoes fresh coriander roasted ginger turmeric paprika cumin. Cast iron concept that gives a more smoky

flavour.

chicken JAfrAni D M 14Whole pieces of breast chicken filled with spinach and mushroom, spicy

medium sauce served with rice

sweet chilli PodinA D M 10Tender chicken marinated and infused with chefs own sweet chilli and

cooked with fresh mint in a bhuna sauce

chefs sPeciAl chicken / lAMb tAli D M 16A true reflection of Gujrati heritage, a whole meal served on one single

plate. An opportunity to taste the chefs choice: a mini starter, two curries, nan, rice, dhall and a mini dessert.


c H E f r E c o m m E n d At i o n s medIum - hoT

Vin d’ Alho D M 7goA wEst coAst indiA

Goa’s most famous dish is properly Portugese at its roots. Vin meaning vineager alho meaning garlic The British curry industry has took on the name Vindaloo, an interpretation of “carne de vinha d’alhos” and the

usage of fiery spices to make it one of the hottest dishes on the menu. The Curry House has gone a step further to make this dish even more fiery making it one of the hottest dish you probably will ever try. We will

serve you half a portion for your dare to try. Not only have our chefs added the highest level of heat,our chefs have made this dish rich and

incredibly flavoursome too.

duM Pukt korAi D 10AwAdH nortH indiA

The dum concept cooking [hot pot] Lamb slowly cooked in yoghurt gravy with garlic, ginger, onions, tomatoes, peppers, red mathania chillies,

cumin, coriander, star anise & nut meg.

Murgh zAAlfrezi D M 10BAnglAdEsH

Tandoor charred chicken tikka tossed with batons of onions peppers tomatoes and green chilli

gArlic chilli chicken D M 10HimAcHAl nortH indiA

Tandoor roasted breast chicken tikka sauted with roasted- garlic green chilli and cumin seeds Chicken stock reduction onion gravy Ground

garam massalla fresh coriander.

ruby MurrAy D 10mAdrAs cHEnnAi soutH indiA

Our take on the chicken Madras Bruised and toasted whole spices in a chicken stock reduction Fine Tomato puree roasted ground red chilli , rich

yoghurt and onion gravy

Murgh keeMA PAlAk D M 10punjAB EAst of pAKistAn

Tender pieces of chicken cooked together with lean lamb mince & spinach, Green chilli, garlic, onions, tomato, Coriander, cumin &

garam massalla.

hAleeM M E CG* 10BiswAnAtH BAnglAdEsH

Three different lentils moong chana dhall and yellow mansoor. All cooked together with mutton Egg ,garlic, onions, mango powder

fenugreek and coriander black salt asafoetida.

chicken chettinAd D M N 10tAmil nAdu, soutH indiA

Fairly hot South Indian delicacy cooked with coconut & lemon & curry leaves.


s E A f o o d d i s H E s

butter king PrAwn MAsAlA C M D N 14.5King Prawn cooked in tandoori clay oven then cooked in a rich yoghurt & coconut

cream sauce with pistachio and curry leaves

telAPiA sAtni F M 13Grilled white fish lightly spiced with cracked cumin, bruised cloves

then mixed into a red onion, mustard & coriander salad.

JAl tArrAng D M* M 14.5Pan roasted hand dived scallops in a Mangalorean sauce seasonal vegetables mustard seeds turmeric coconut milk ground dry mango

issA tArkAri M C 11sylHEt, BAnglAdEsH

Fresh water prawns cooked with vegetables Browned onions fresh coriander tomato Chilli garlic turmeric

MAchor Jhol M F 14.5nico BAr islAnds, BAy of BEngAl

Tilapia-white fish,mouth watering fish broth with seasonal vegetables Mustard seeds chilli turmeric garlic

sylheti JhingA M C 14.5Whole slit king prawn cooked in a spicy garlic sauce with fresh coriander. One dish to try

which gives all the true Indian taste but doesn’t set your mouth on fire

shAtkorA C M 14.5sylHEt, BAnglAdEsH

Fresh water king prawns on the shell with Bengal bitter lime Turmeric coriander garlic chilli

seA bAss PAlAk Aloo F M 14.5Sea bass, lightly seasoned with spices then fried with spinach, potatoes

coriander emulsion & coconut sauce.

tAndoori king PrAwn shAshlick C M D 14.5King prawn cooked with capsicum, onions and tomatoes on skewer

tAndoori sAlMon D M F 14.5Pieces of salmon, softly marinated in tantalising spice and then baked in clay oven.

chef’s sPeciAl seAfood thAli D M F E 18A true reflection of Gujarati heritage, a whole meal served on one single plate.

An opportunity to taste the chefs choices: starter, 2 curries, nan, rice, side dish and a mini dessert to end with.


v E g E tA r i A n / v E g A n d i s H E s

lAssAni khuMb MAlAi D M N 11Breaded garlic mushrooms & paneer in a rich mild garlic butter sauce.

sAAg Aloo bAzA kichdi D 11Spinach & potato wrapped in breadcrumb, flash fried served in a rich creamy,

sweet chilli, peas & asparagus risotto. Spiced with turmeric & paprika.

Qourn koftA MAssAllA D 11Quorn meat balls & paneer in a vine tomato massalla curry

sauce with aubergine pickle

sAbJi MAlAi koftA D M N 11mumBAi mAHArAsHtrA district wEst-cEntrAl indiA

Assorted mixed seasonal vegetable ball encased with gram flour butter in a rich tomato and onion smooth butter gravy Turmeric coconut chilli five spice fenugreek

Quorn koftA bhunA D M 11Tandoori massalla spiced quorn tomatoes onion coriander mustard

Cumin paprika garam massalla & seasonal mixed vegetables.

sAbJi PAnch PoorAn M 11orissA EAst indiA

Seasonal mixed vegetables stewed curry with garlic, onions, green pepper, tomatoes, fresh coriander & five spice curry leaves.

sAbJi tArMArind M 11Seasonal and regional vegetables, vegetable stock reduction tamarind

pulp thin liquid spiced with cracked cumin

trAVAncore kAyi M N 11trAvAncorE KErElA, soutH indiA

Seasonal vegetables and ground coconut simmered in vegetable stock and coconut milk Turmeric green-chilli black-pepper nigella seeds

VegetAriAn thAli D M CG* E 14.5A true reflection of Gujarati heritage, a whole meal served on one single palate.

An opportunity to taste the chefs choice: a starter, two curries, nan, rice, dhall & a mini dessert to end.


f r o m t H E tA n d o o r

tAndoori chicken D M SD 10

chicken tikkA D M SD 10

chicken shAshlick D M SD 11Succulent morsels of chicken breast alternated with colourful peppers,

then glazed golden in the tandoori.

Mix shAshlick C D M SD 13Chicken tikka, lamb tikka, duck tikka & king prawn. Clay oven cooked on a

skewer with tomatoes peppers & onions.

tAndoori deluxe C D M SD 15Marinated chicken, lamb, duck, tandoori chicken, sheek kebab, king prawns

& lamb chop all chargrilled to perfection. Served with salad, rice & a slighty hot massalla sauce

PAneer tikkA D M SD 10Chargrilled paneer (Indian cheese) served with salad and relishes.

tAndoori chicken sAlAd D M SD 10Pulled chargrilled chicken off the bone. Mixed together with rocket, lettuce, cucumber & cherry tomatoes. Drizzled with chefs tamarind

sweet chilli & lime sauce.

B i r yA n i s p E c i A l i t i E s

sAbJi biryAni V 11Concasse of seasonal vegetables, cooked in a fragrant basmati rice.

Served with vegetable sauce.

Murgh biryAni 12 Fragrant basmati rice cooked with succulent pieces of chicken.

Served with a chicken stock curry sauce.

ghust biryAni 13 Fragrant basmati rice cooked with tender pieces of lamb.

Served with a lamb stock curry sauce

essA biryAni C 12Bengal prawns cooked with fragrant basmati rice.

Served with a fish stock reduction curry sauce

JhingA biryAni C 14Fragrant basmati rice cooked together with jumbo king prawns.

Served with a fish stock reduction curry sauce

sPeciAl biryAni C 14Fragrant basmati rice cooked with succulent pieces of chicken, tender

pieces of lamb & Bengal prawns. Served with an omelette on top & vegetable curry sauce.



sirloin steAk (8oz) 15Served with salad masala chips &

medium spiced sauce

r i c E s E l E c t i o n

boiled rice 2.5

PilAu rice D 3

fried rice 3

egg fried rice E 3.5

MushrooM rice 3.5

VegetAble rice M 3.5

keeMA rice M 4

leMon fried rice 3.5

gArlic fried rice 3.5

MushrooM tAMArind fried rice SD 3.5

PersiAn rice N 3.5(coconut)

sweetcorn fried rice 3.5With peppers & onions

chilli fried rice 3.5

PineAPPle rice 3.5

sPeciAl rice E 4Egg, peas & flavoured with

mild spice

t-bone steAk (10oz) 18Served with salad masala chips &

medium spiced sauce

v E g E tA B l E s i d E d i s H E s

All below dishes can be served as main courses

honey chilli PotAtoes M SD 4

boMbAy PotAto M 4

MushrooM bhAJee M 4

sAAg bhAJee M 4(spinach)

chAnA bhAJee M 4(Chickpeas)

bhindi bhAJee M 4(okra)

tArkA dhAAl M 4(lentils)

sAAg Aloo M 4(spinach & potato)

Aloo gobi M 4(potato & cauliflower)

begun Aloo M 4(aubergine & potato)

sAAg PAneer D M 4(spinach cream & Indian cheese)

Motor PAneer D M 4(peas & Indian cheese)

dhAAl sAMbA M 4(lentils & veg)

MAsAlA fish & chiPs 15 Pangash fresh water fillet of white fish masala spiced & fried served with salad, masala chips & a thick

lentil sauce

i n d i A n B r E A d CG*

nAn N L E D 3

keeMA nAn M D L E 4mince lamb

gArlic nAn D L E 3.5

PeshwAri nAn D L E 3.5(fruity)

MoglAi nAn D L E 4Keema & cheese

gArlic & cheese nAn D L E 3.5

VegetAble nAn D L E 3.5

kulchA nAn D L E 3.5(cheese & onion)

coriAnder nAn D L E 3.5

curry house sPeciAl nAn D L E 4.5

Chopped chicken tikka and cheese with coriander & garlic.

Assorted breAd bAsket D L E 6

Keema Nan, Garlic Nan & Peshwari Nan

PArAthA D L 2.5Thick bread fried in butter

Aloo PArAthA D L 2.5Stuffed potato

chAPAti L 2Thin dough bread

tAndoori roti L 2Thick doughy bread baked in oven

A l l E r g y n o t i c E

CeleryThis includes celery stalks, leaves, seeds and the root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.

Cereals containing glutenWheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats is

often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry,

sauces, soups and fried foods which are dusted with flour.

Crustaceans Crabs, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai and south-east Asian curries or salads, is an ingredient to look out for.

EggsEggs are often found in cakes, some meat products, mayonnaise, mousses,

pasta, quiche, sauces and pastries or foods brushed or glazed with egg.

FishYou will find this in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.

LupinYes, lupin is a flower, but it’s also found in flour! Lupin flour and seeds

can be used in some types of bread, pastries and even in pasta.

MilkMilk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.

MolluscsThese include mussels, land snails, squid and whelks, but can also be

commonly found in oyster sauce or as an ingredient in fish stews

MustardLiquid mustard, mustard powder and mustard seeds fall into this category. This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups.

Nuts Not to be mistaken with peanuts (which are actually a legume and grow underground),

this ingredient refers to nuts which grow on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders (often used in Asian

curries), stir-fried dishes, ice cream, marzipan (almond paste), nut oils and sauces.

PeanutsPeanuts are actually a legume and grow underground, which is why it’s sometimes called a groundnut. Peanuts are often used as an ingredient in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

Sesame seedsThese seeds can often be found in bread (sprinkled on hamburger

buns for example), breadsticks, houmous, sesame oil and tahini. They are sometimes toasted and used in salads.

SoyaOften found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.

Sulphur dioxide (sometimes known as sulphites)This is an ingredient often used in dried fruit such as raisins, dried apricots

and prunes. You might also find it in meat products, soft drinks, vegetables as well as in wine and beer. If you have asthma, you have a higher risk

of developing a reaction to sulphur dioxide.

Allergens

The way allergens are labelled on prepacked foods has changed. The Food Information Regulation, which came into force in December 2014, introduceda requirement that food businesses must provide information about the allergenic ingredients used in any food they sell or provide.

There are 14 major allergens which need to be mentioned (either on a label or through provided information such as menus) when they are used as ingredients in a food. Here are the allergens, and some examples of where they can be found:

14

12

34

56

78

910

1112

13

14

MUSTARD

Beer

For more information, visit: food.gov.uk/allergy or nhs.uk/conditions/allergies

Sign up to our allergy alerts on food.gov.uk/allergy-alerts, or follow #AllergyAlert on Twitter and

Facebook Let’s keep connected at food.gov.uk/facebook

Join our conversation @foodgov

Watch us on food.gov.uk/youtube

denotes celeryC*

























Allergens



14

12

34

56

78

910

1112

13

14

MUSTARD

Beer






denotes crustAceAnsC

denotes eggIncluding food glazed with egg.

E

























Allergens



14

12

34

56

78

910

1112

13

14

MUSTARD

Beer






denotes fishF

denotes luPinCan be found in some types of bread, pastries, pasta.

L

























Allergens



14

12

34

56

78

910

1112

13

14

MUSTARD

Beer






denotes dAiryD

denotes MolluscsMussels, land snails, squid, also found in oyster sauce.

M*

























Allergens



14

12

34

56

78

910

1112

13

14

MUSTARD

Beer






denotes MustArdM

denotes nutsFor example almonds, hazelnuts, walnuts, macadamia.

N

























Allergens



14

12

34

56

78

910

1112

13

14

MUSTARD

Beer






denotes PeAnutsP

denotes sesAMe seedsFound in some bread, houmous, tahini.

SS

























Allergens



14

12

34

56

78

910

1112

13

14

MUSTARD

Beer






denotes soyAS

denotes sulPhur dioxideUsed as a preservative in dried fruit, meat products, soft drinks, vegetables, alcohol.

SD

denotes cereAls contAining glutenIncluding spelt, wheat, rye, barley.

CG*

welcome to - the curry house, shrewsbury€¦ · recipe of chicken tikka in tumeric, yoghurt and...

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