Untitled - Madhu`s

Vegetarian
Achari Aloo
New potatoes cooked in light sauce, flavoured with
pickle-based achari masala.
K arela Aloo
Madhu’s family dish, a combination of bitter gourd
(karela) and potatoes flavoured with pomegranate.
Sa ag Aloo
Main
Makhni Paneer with Khumb
Diced potatoes cooked with fresh spinach, enhanced
with crushed black peppercorns.
Indian Cottage cheese simmered to succulence in a
mild gravy, enriched with butter (makhni), cream and
aromatically spiced with cardomen & cinnamon.
Chick peas and potato cooked with tomatoes, garlic
and ginger, flavoured with our own aromatic handground garam masala.
Palak Paneer
Malai Kofta
Home-made Indian cottage cheese simmered in light
spicing and garden fresh spinach.
Dumplings of fresh cottage cheese in a creamy gravy.
Aloo Gobi
Mutter Paneer
Potato and cauliflower cooked in its own steam in an
enclosed dish, lightly spiced.
Indian Cottage Cheese Cubes cooked with fresh and
dry fenugreek (methi), in a traditional Punjabi sauce.
Batons of Indian cottage cheese, mixed peppers,
sweet corn and baby corn cooked in a masala sauce,
flavoured with fresh coriander.
Aloo Mutter
Methi Gobi Ki Subzi
Shahi Korma (N)
Potatoes and fresh green peas in light runny gravy.
Fresh fenugreek leaves and cauliflower combined
together in a unique style.
Rich Moghulai dish with mashed fresh cottage cheese,
green peas, cashewnuts and pasta, enhanced with
fresh turmeric.
Aloo Chollay
Aloo R aviya
Another Madhu’s speciality, baby aubergine stuffed
with roasted spices and new potatoes, slowbaked until
melt-in-the-mouth.
Batata Shak
Gujerati style potato curry.
Dum Aloo
Potato cooked with tomatoes and seasoned with
mustard seeds.
Paneer Jalfrezi
Navr atan Korma
Combination of nine vegetables
carrots, beans, mushrooms,
courgettes, cauliflower, pumpkin,
potatoes, tomatoes and
onions cooked in thick
cashewnut gravy and
enhanced with dry fruits
and lotus seeds.
Vegetable Kofta Curry
Makhni Dall
Mixed vegetable dumplings, deep fried served in an
onion, tomato, ginger and garlic masala sauce.
Black urid lentils, stirred over a slow fire for many
hours, until creamy and irresistible, especially with
their flavour of green cardamom.
Mixed Vegetable Jalfrezi
Sweetcorn, mushrooms, mixed peppers and courgettes
stir-fried in a pungent coriander- flavoured thick sauce.
R ajmah
Traditional red kidney bean curry.
Palak Chollay
R avien (Lobia Beans)
Chick peas made in fresh spinach.
Black eye bean curry.
Methi Gobi
Tark a Channa Dall
Fresh fenugreek leaves and cauliflower combined
together in a unique style.
Traditional yellow lentil (masoor) flavoured with
crisply-fried garlic and onion (the tarka) tempered
with asafoetida and cumin.
Bhindi Masala
Fresh okra sautéed with dry-roasted spices, onion and
diced tomato enriched with dry pomegranate seeds.
Masala Tinda
Small round marrow vegetable cooked in a rich
masala sauce.
Khumb Mutter
Button mushrooms and green peas in a light sauce.
Toriyia
Courgettes cooked in a light tomato and onion sauce.
Tindor a and Sweetcorn
Gujerati style sweetcorn and tindora in a spicy
masala sauce.
Toor Dall (arhar)
Light yellow lentil curry seasoned with cumin,
mustard seeds and curry leaves.
K adhi
A light grain flour and sour yoghurt sauce (made
Gujarati style or Punjabi style with pakoras) flavoured
with mustard seeds, curry leaves, cumin and lightly
spiced with chilli.
Undhiyu
Gujerati style dish made from a variety
of vegetables such as Brinjals, greens,
and methi.
Vegetable Biryani
Vegetables and basmati rice
cooked with roasted whole
spices and flavoured with
Kevra (wetivier) mace & saffron.
Non Vegetarian
Seafood:King Pr awn Masala*
An exotic preparation of king prawns, cooked in a
rich masala gravy with its blend of spices distinctively
flavoured with carom seeds (ajwain).
Masala Fish*
Fillet of Tilapia (fresh water fish from
Kenya’s Lake Victoria) cooked with
great care with Madhu’s unique masala
sauce, flavoured with roasted cumin seeds.
Pr awn Biryani*
Basmati rice cooked with king
prawns and roasted whole spices,
flavoured with mace, saffron,
and kevra (wetvier).
Poultry:Murg Methi
Chicken pieces simmered to succulence with fresh
and dry fenugreek (methi), in a traditional savoury
Punjabi sauce.
K ar ai Murg
Chicken cooked in spicy fragnent thick gravy, finished
in the traditional Indian wok (karahi).
Palak Murg
Murg Musallam
Chicken slow cooked in a rich dark hot sauce.
Chicken Biryani
Traditional aromatic rice preparation, basmati
rice cooked with chicken, roasted whole spices and
flavoured with Kevra (wetivier) mace and saffron.
Chicken Pillau
Traditional chicken rice dish made with whole roasted
spices, flavoured with cracked black pepper.
Succulent chicken cooked with garden fresh spinach (palak).
Meat:-
Chicken Tikk a Masala
K ar ai Gosht
Tender chicken, marinated in yoghurt and spices,
cooked to silky succulence in the tandoor, then
simmered in a vibrant-red masala sauce.
Hot and spicy Lamb cooked in a sauce with tomatoes
& onions, ginger and garlic. Cooked in the traditional
Indian wok (Karahi).
K arela Chicken
Palak Lamb
Chicken simmered on-the-bone in a blend of spices
and India’s bitter gourd (karela) resulting in a
authentic bitter taste.
Lamb cooked in savoury spices and finished with
garden fresh spinach.
Chicken Keema
Rogan josh
Mince chicken meat pan fried with spices.
Tender pieces of Lamb, cooked with fresh ground
roasted spices, onions and bell peppers.
Makhni Chicken
Keema Mutter
Chicken pieces simmered to succulence in a mild
gravy, enriched with butter (makhni), cream and
aromatically spiced with cardamom and cinamon.
Minced Lamb and green peas (mutter) seasoned with
cardamom and flavoured with fenugreek leaves cooked
in traditional style.
Kofte & Anday Curry
Nargisi Kofte
A traditional North Indian delicacy made with minced
meat balls and eggs cooked in light curry sauce.
Meatballs stuffed with eggs, cooked in light
curry sauce.
Masala Lamb
Kofta Curry
Tender lamb pieces (off the bone) slow-cooked to
gentle tenderness in an onion, tomato, ginger and
garlic masala.
Spicy mince lamb dumplings cooked
in cardamom flavoured sauce.
Methi Lamb
Lamb cooked in a masala sauce seasoned with fresh
and dry fenugreek.
Makhni Lamb
Lamb cooked in a mild butter cream sauce.
Lamb Pillau
Traditional Lamb rice dish made with whole roasted
spices, flavoured with cracked black pepper.
Lamb Biryani
Traditional aromatic rice preparation, basmati rice
cooked with Lamb, roasted whole spices and flavoured
with Kevra (wetivier) Breads.
Breads:Bhaturr as
Crispy leavened bread which is deep fried.
Methi Na ans
Leavened bread with fenugreek bakedin the Tandoor.
Puris
Unleavened bread which is deep fried.
Tandoori Na ans
Leavened white-flour bread cooked in
clay oven.
Tandoori Par athas
White flour dough which is
layered with butter and baked
in Tandoor.
Rice:-
Raita Dishes:-
Badam and Cashew Rice
Aloo R aita
Plain pillau rice cooked with badam and cashew nuts.
Yoghurt made with new potatoes.
Jeer a Rice
Bhallay R aita
Basmati rice flavoured with cumin seeds.
Yoghurt made with doughnut shaped lentil mixture.
Rice
Cucumber & Jeer a R aita
Plain basmati rice.
Freshly-made yoghurt flavoured with cucumber and
roasted cumin.
Rice Pillau
Basmati rice flavoured with fresh green peas and
flavoured with cumin seeds.
Cucumber & Pudina R aita
Tomato & Cucumber R aita
Yoghurt made with cucumber and a hint of fresh mint.
Yoghurt made with fresh tomatoes
& cucumber.
Saffron Rice
Gulgula R aita
Basmati rice seasoned with saffron.
Yoghurt made with small fried spicy balls made
from lentils.
Truffle Rice*
Basmati rice made into a pillau using black truffles
imported from Italy, France and the Middle East.
Onion and Cucumber R aita
Yoghurt with onion and cucumber.
Boondi R aita
Freshly-made yoghurt flavoured with cumin and
ground blackpepper with tiny crisp gramflour
puff-balls.
K achumber R aita
Freshly made yoghurt with chopped
onion, tomatoes and cucumber.