TANDOORI GRILL MENU

Appetizers

– Served with our special Tamarind or Mint Chutney

Assorted Indian Snacks 15 – Vegetable Pakora, Vegetable Samosa, Chicken Pakora and Fish Pakora.

Vegetable Pakora 10 – Deep fried mixed vegetable fritters, battered with Graham flour.

Onion Bhaji 10 – Deep fried onion fritters, battered with Graham flour.

Paneer Pakora 14 – Freshly marinated cheese curd sticks, batter fried to crisp.

Vegetable Samos 6 – Two crisp patties, stuffed with potatoes, peas and spices. Made from unleavened dough with white flour.

Fish Pakora 14 – Fried pieces of Fish, delicately battered with Graham flour and spices.

Chicken Pakora 14 – Fried boneless chicken pieces, battered in Graham flour and marinated in ginger, garlic and Indian spices.

Chili Kebab 17 – Tender pieces of Tandoori minced lamb with spices and sautéed with fresh onion and bell peppers. First barbecued on skewers in Tandoor Oven.

Salad

Katchumber Salad 8 – Lettuce, cucumber, bell peppers, carrots, tomatoes and daikon, lightly seasoned and tossed with olive oil, lemon and ginger juices * few exceptions

Tandoori Grill Sizzlers

– Barbecued over charcoal, on skewers in a clay-based Tandoor oven and served on a bed of fresh onions and bell peppers on a small sizzler at your table. Served with our special Mint Chutney

Tandoori Chicken 19 – Half a chicken on the bone, marinated in yogurt, ginger, garlic and vinegar.

Veggie Paneer Tikka 20 – Indian cheese cubes and fresh bell peppers marinated in yogurt, ginger, onions, garlic and Royal spices.

Chicken Tikka 22 – Boneless chicken marinated in yogurt, ginger, garlic and exotic spices.

Malai Chicken Tikka 22 – Boneless chicken cubes, mildly marinated in thick yogurt, cashew paste* and eggs, finished with cream cheese and herbs. * Please advise

Achari Chicken Tikka 22 – Boneless pieces of fresh chicken, marinated in fennel, onion seeds, turmeric, yogurt, mustard oil and fresh herbs.

Seekh Kebab 22 – Tender minced lamb delicately mixed with spices, rolled around a skewer, barbecued in a Tandoor and then sliced into small pieces.

Fish Tikka 24 – Cod pieces, marinated in yogurt, garlic and Ajwain (carom seeds).

Lamb Tikka 28 – Boneless pieces of leg of lamb, marinated with ginger, garlic and herbs.

Tandoori Prawns 34 – Eight jumbo prawns, marinated with garlic and Ajwain (carom seeds).

Lamb Chops 42 – Marinated in ginger, garlic, ground cumin and coriander.

Mixed Grill 36 – Marinated pieces of Tandoori Chicken, Achari Chicken Tikka, Seekh Kebab, Tandoori Prawns, Lamb Tikka and Fish Tikka.

Vegetarian / Vegan (V)

– Prepared from fresh Produce year around – Specialties a la carte

Dal MAKHNI 16 – Black (urad) lentils with kidney beans, ginger and garlic, simmered on a low flame and finished with a touch of cream and butter.

Yellow Dal TADKA 16(V) – Prepared with tempered cumin seeds, garlic, red chillies and tomatoes.

Channa Masala 16(V) – Chickpeas cooked with tomatoes, fresh ginger, onions and exotic spices.

Palak Aloo 16(V) – Chopped spinach cooked with potatoes, onions, tomatoes and exotic spices.

Mushroom Matar 16 – Fresh mushrooms, green peas, garlic and ginger, cooked in a fine onion and tomato sauce with a touch of cream.

Aloo Gobhi 17(V) – Fresh cauliflower and potatoes cooked with onions, tomatoes and exotic spices.

Eggplant Bharta 17(V) – Whole eggplants roasted over charcoal, mashed and cooked with onions, tomatoes and paprika.

Vegetable Jalfrazie 16(V) – Mixed vegetables cooked with onions, green peppers, ginger, garlic and a dash of vinegar.

Palak Paneer 17 – Chopped spinach cooked in ginger, garlic, onions, mixed with cheese curd cubes.

Matar Paneer 17 – Tender cheese curd cubes with green peas cooked in an onion and tomato sauce.

Vegetable Korma 18 *Please advise – Mixed vegetables delicately cooked in a cream sauce with onions and ground . *cashew nuts.

Malai Kofta 18 *Please advise – Mixed vegetables with grated cheese curds made into dumplings and cooked lightly in a tomato and onion sauce, finished with cream and ground *cashew nuts.

Shahee Paneer 18 *Please advise – Chopped cheese curds cooked in a thick onion-tomato gravy with ground *cashew nuts and cream, sprinkled with dry fenugreek leaves.

Paneer Makhani 18 – Tender cheese curd pieces, simmered in a butter-tomato sauce, finished with cream.

Paneer Masala 18 – Cheese curd pieces, cooked in a thick onion sauce with tomatoes, green peppers, ginger and herbs, finished with a touch of cream. Kindly choose Spice levels from 1 to 5 ( mild to very hot )

Chicken Specialties

A la carte – Fresh free-run, grain-fed Fraser Valley chicken raised without added growth hormones steroids or antibiotics To spice it right to your liking, please choose from a scale of 1 (mild) to 5 (very hot)

Palak Chicken 18 – Boneless chicken pieces, cooked with chopped spinach and freshly ground exotic spices.

Curry Chicken 18 – Traditional boneless chicken pieces, cooked in a fine onion-tomato sauce with ground spices.

Chicken Jalfrazie 18 – Tender, boneless pieces of chicken, marinated with fresh ground spices, sautéed with tomatoes, onions and bell peppers.

Butter Chicken 18** – Boneless pieces of chicken marinated in ginger and garlic, cooked in a butter-tomato sauce.

Chicken Vindaloo 18 – Boneless pieces of chicken cooked in a tangy onion-tomato sauce with desiccated coconut and vinegar.

Chili Chicken 19** – Boneless pieces of chicken cooked with green chillies, tomatoes, green peppers, onions and ginger and finished with a dash of vinegar and a creamy butter-tomato sauce.

Chicken Tilkka Masala 19** – Boneless pieces of chicken, barbecued and simmered in a thick sauce of sliced onions, tomatoes and herbs, finished with a very light cream.

Chicken Shahee Korma 19* – Boneless pieces of chicken delicately cooked in a seasoned cream sauce with onions and ground cashew nuts.

* Contains nuts. Please advise. ** Chicken is first barbecued on skewers over charcoal in a Tandoor.

Lamb Specialties

A la carte – Boneless Premium free-range lamb To spice it right to your liking, please choose from a scale of 1 (mild) to 5 (very hot).

Lamb Vindaloo 21 – Boneless lamb pieces, cooked with potatoes in a tangy onion-tomato sauce with desiccated coconut and vinegar. A specialty of Goa.

Bhuna Gosht 21 – Boneless lamb pieces, cooked with fresh tomatoes, ginger, garlic, vinegar, onions and green peppers.

Palak Gosht 21 – Boneless lamb pieces, cooked with chopped spinach and exotic Indian spices.

Lamb Curry 21 – Boneless lamb pieces, cooked on in onion-tomato sauce with exotic spices.

Rogan Josh 22 – A spicy North Indian dish of lamb pieces, cooked in onions, tomatoes, yogurt and seasoned with fenugreek leaves.

Lamb Masala 22 – Boneless pieces of lamb cooked in onions, ginger, green peppers and tomatoes.

Lamb Korma 22 * – Boneless pieces of lamb cooked delicately in a seasoned cream sauce with onions and ground cashew nuts.

* Contains nuts. Please advise.

Seafood Specialties

A la carte Menu items are certified by Oceanwise TM. Sustainably caught. To spice it to your liking, please choose from a scale of 1 (mild) to 5 (very hot)

Fish Masala 20 – Fish pieces cooked with fresh onions, tomatoes and green peppers in a thick Masala sauce.

Fish Vindaloo 20 – Fish pieces cooked with potatoes in a tangy onion-tomato sauce with desiccated coconut and vinegar.

Kerala Fish Curry 22 – Fish tempered with curry leaves, cooked in coconut milk. A specialty in the Kerala Province.

Prawn Curry 24 – Prawns cooked in an onion and tomato sauce with ground spices.

Prawn Vindal 24 – Prawns cooked with potatoes in a tangy onion-tomato sauce with desiccated coconut and vinegar. A specialty of Goa.

Prawn Jalfrazie 24 – Prawns cooked with fresh bell peppers, onions and fresh tomatoes in a light curry sauce.

Prawn Masala 24 – Prawns cooked with fresh onions, tomatoes and green peppers in a thick Masala sauce.

Prawn Korma 24* – Prawns delicately cooked in a seasoned cream sauce with onions and ground cashew nuts.

* Contains nuts. Please advise.

Biryani Rice Specialties

A la carte

Vegetable Biryani 22 – Indian Basmati rice cooked with fresh vegetables, onions, green bell peppers and exotic spices.

Chicken Biryani 24 – Boneless pieces of free-run chicken delicately cooked with Indian Basmati rice and onions.

Lamb Biryani 26 – Boneless pieces of premium free-range lamb, cooked with Indian Basmati rice, onions, green peppers and exotic spices.

Prawn Biryani 28 – Indian Basmati rice, onions and green peppers, cooked with jumbo prawns and exotic spices.

Breads

Baked vertically in Tandoor

Roti 3

Naan 3.5 – Unleavened whole wheat bread. Leavened bread of fine white flour.

Garlic Naan 4.5

Plain Paratha 5 – Leavened garlic bread Unleavened multi-layered of white flour. whole wheat bread, brushed with butter.

Legend: Unleavened dough has no raising agent, so it cannot ferment to become aerated. This process creates a very light bread. Leavened bread: About 4000 BC, the Egyptians discovered how to ferment dough by adding yeast, causing it to aerate, rise and create tiny bubbles.

Stuffed Breads

Aloo Paratha 7 – Unleavened whole wheat bread, stuffed with potatoes and herbs.

Spinach Naan 8 – Leavened bread of white flour, stuffed with chopped spinach and grated fresh cheese cubes.

Keema Naan 8 – Leavened bread of white flour, stuffed with minced lamb and herbs.

Peshwari Naan 8 * – Leavened bread of white flour, stuffed with desiccated coconut, raisins and pistachios.

*Contains nuts. Please advise.

ACCOMPANIMENTS AND DESSERTS RICE

Boiled Rice 4 – White Basmati rice

Pulao Rice 5 – White Basmati rice cooked with green peas, cumin seeds and caramelized onions.

Mushroom Pulao Rice 6 – White Basmati rice cooked with mushrooms, green peas, cumin seeds and caramelized onions.

OTHER

Mango Chutney 3

Mixed Pickle 2

Onion and Chili 3

Papadom 3 – Two roasted thin lentil flour wafers.

Raita 6 – Yogurt whipped with grated squash with a pinch of salt and cumin.

DESSERTS

Mango Ice Cream 7 – with Pistachio nuts*.

Kheer 7 – Indian rice pudding.

Gulab Jamun 7 – Very light Indian donut in warm syrup.

Mango Lassi / Shake 8 – with Pistachio nuts*

*Please advise

– 4 years –