Flaky pastry, filled with diced potatoes, peas and cumin seed, then fried golden brown. Two Samosas per portion

Fresh vegetables dipped in a spiced chick pea flour batter and finished in hot oil. Three Pakoras per portion

Onion rings dipped in spiced chick pea flour batter and finished in hot oil. Three Onion Bhajis per portion

An interesting mixture of potatoes, home made Indian cottage cheese, onions and fresh coriander made into patties and finished in hot oil. A must for all vegetarians.
Six tikkis per portion.

Mushrooms dipped in a spicy garlic and yoghurt marinade and cooked in the tandoor. Eight pieces per portion

Marinated prawns cooked in the tandoor. Eight pieces per portion.

Fillets of chicken marinated in yoghurt and spices overnight, then skewered and cooked in the tandoor. Five pieces per portion

Diced lean lamb marinated overnight in a secret recipe and cooked in the tandoor. Six pieces per portion

Lamb chops dipped in a spicy marinade,skewered and cooked in the tandoor. 4 pieces per portion

Consists of Samosa, Onion Bhaji,Boti Kebab, Barra Kebab and Tandoori Chicken. Specially recommended by Little India.

Consists of Samosa, Pakora, Onion Bhaji and Paneer Pakora.
A must for all vegetarians.

Home made Indian cottage cheese layered with spinach, then lightly dipped in a spiced chick pea batter and finished in hot oil.
Six Pakoras per portion.

Fillet of chicken marinated in yoghurt, crushed cashews, white pepper, cheese, fresh ground spices, then cooked in the tandoor. Five pieces per portion

Fillets of chicken marinated overnight in Little India's own mix of yoghurt, mustard, fenugreek and onion seeds, then cooked in the tandoor. Five pieces per portion

Filleted fish marinated in yoghurt, mustard oil and spices, skewered and cooked in the tandoor. Six pieces per portion

Tender spring chicken marinated with fresh herbs and spices, then skewered and cooked in the tandoor.
Two legs, two breasts.

Tender spring chicken marinated with fresh herbs and spices, then skewered and cooked in the tandoor.
One leg, one breast.

The master chefs of the Royal Mughal kitchens boasted about perfecting this dish. Lean lamb cooked with roasted and crushed spices.

An internationally renowned dish. Boneless chicken cooked in a secret recipe of yoghurt, cream and spices.

A hot dish, made world famous by the Chefs of Goa. It has a Portugese influence. It is cooked with vinegar, capsicum and whole spices.

A world famous lndian delicacy. Also known as butter chicken. Half cooked the tandoori way and finished the curry way, with crushed cashews, cream and spices

This mouth watering dish is cooked with crushed tomatoes, onions, cream, fresh coriander and green chillies. It has a thick gravy and goes really well with one of our tandoori breads.

A favourite with those who enjoy their curry hot. A South Indian dish with onions, ginger, garlic and spices.

Boneless spring chicken cooked with ginger, garlic, fresh coriander, capsicum, onions and spices.

A favourite with those who enjoy their curry hot. A South Indian dish with onions, ginger, garlic and spices.

Traditionally a mild dish cooked in a creamy sauce made of almond paste, cream and spices.

Diced lamb or beef cooked with ginger, garlic, onions and spices

Diced lamb lightly sauteed with onions, garlic, ginger, coriander and tomatoes. Then cooked with spices, yoghurt and cream.

A speciality from Bombay. Cooked with coconut, capsicum, tomatoes, cream and an assortment of spices.

An abundance of spinach, cooked with tomatoes, ginger, garlic and spices.

This mouth watering dish is cooked with crushed tomatoes, onions, cream, fresh coriander and green chillies. It has a thick gravy and goes really well with one of our tandoori breads.

Jhalfrezee was one of the supreme dishes created during the days of the Raj. The word “Jhal” means hot and “Frezee” means stir fried.

Jhalfrezee was one of the supreme dishes created during the days of the Raj. The word “Jhal” means hot and “Frezee” means stir fried.

A hot dish, made world famous by the Chefs of Goa. It has a Portugese influence. It is cooked with vinegar, capsicum and whole spices

An abundance of spinach, cooked with tomatoes, ginger, garlic and spices.

Cooked with mustard oil, ginger, garlic, onion seeds,fenugreek seeds and spices. Intense in Indian pickle flavours, normally served hot.

A speciality from Bombay. Cooked with coconut, capsicum, tomatoes, cream and an assortment of spices.

Bengali cuisine does not start and end with fish though one must admit that it forms a larger part of Bengali food habits. This most popular fish dish from East of India has been carefully selected by Little India.

Potatoes cooked with spinach and spices. Little India Banquet (Minimum four people or more)

Finely chopped seasonal vegetables cooked with garlic, ghee and a special mix of spices.

Fresh seasonal vegetables cooked with cumin seeds, turmeric, chopped tomatoes and spices.

Peas and home made Indian cottage cheese cooked with tomatoes, spices and herbs.

Cubes of home made Indian cottage cheese cooked with spinach and spices.

Black lentils and kidney beans cooked with ghee and spices.

Yellow split lentils cooked with cumin seed, ginger, garlic, tomatoes and turmeric.

Home made Indian cottage cheese, potatoes, nuts and spices mixed together and then finished in hot oil and served with a creamy gravy made of crushed cashews and spices.

Home made Indian cottage cheese cut in cubes and cooked with cream, tomatoes and crushed almonds.

Mushrooms and green peas cooked with garlic, cream and spices

Potatoes and florets of cauliflower cooked with cumin seeds, turmeric, coriander and spices.

Home made Indian cottage cheese cooked with capsicum, onions, tomatoes and spices. Specially recommended by Little India

Potatoes and peas cooked with tomatoes and ground spices.

Chick peas cooked with ginger, garlic, onions and tomatoes, finished with freshly ground spices and amchur, giving the dish its unique North Indian flavours.

Diced potatoes cooked with cumin seeds and spices. This is a dry dish.

Naan with a stuffing of spiced lamb mince.

Leavened bread made of refined flour baked in the tandoor.

Leavened bread sprinkled with crushed garlic, baked in the tandoor.

Naan with a stuffing of onions and spices.

Naan with a stuffing of mildly spiced chicken.

Naan stuffed with home made Indian cottage cheese and spices.

Naan topped with nuts and sultanas.

Naan stuffed with fresh seasoned vegetables and spices.

Unleavened wholemeal flour bread baked in the tandoor.

Unleavened wholemeal flour bread layered with lashings of ghee. Baked in the tandoor.

Unleavened wholemeal flour bread stuffed with potatoes, onions and spices.

Yoghurt mixed with cucumber and ground spices.

Yoghurt mixed with mint, green chillies and spices

Diced onions, tomatoes, cucumber, coriander with a touch of lemon juice and spices.

Sliced bananas sprinkled with desiccated coconut.

For the daring!!!

Onions, cucumber, cabbage and tomatoes with lemon juice and a special mix of spices.

Achar

Plain,steamed Basmati rice.

Basmati rice mixed with cashews, almonds, sultanas and desiccated coconut.

Basmati rice cooked with sauteed peas, onions and spices.

Basmati rice cooked with fresh seasonal vegetables and spices.

Basmati rice cooked with tender boneless chicken, peas, onions and spices.

Basmati rice cooked with cumin seeds.