Opening Hours Contact Us Monday to Friday    12pm - 2pm & 5pm - 10.30pm @thedhabba Saturday & Sunday 0141 553 1249 1pm - 10.30pm www.thedhabba.com

ESTABLISHED 2002 GLASGOW, SCOTLAND AVAILABLE EVERYDAY THE NORTH INDIAN INDEPENDENT

AT THE DHABBA WE ARE PROUD TO PRESENT ABSOLUTELY AUTHENTIC NORTH INDIAN CUISINE AS IT REALLY IS. THE DELUXE DHABBA

The dhabba has its origins in the wayside diners which dotted themselves throughout the highways and roads of Northern India.

For many years these largely family-run little restaurants have served hungry travelers with their own menus of closely guarded secret recipes, passed on from generation to generation. In this they are the Indian equivalent of the famed routiers of rural France —little centres of hitherto unknown exquisite food.

Over time the reputation of the remarkable cuisine of these dhabbas spread from the roadsides into the cities and beyond. Soon renowned Grand Hotels in India began to adopt the remarkable flavours of the dhabba into their own splendid restaurants, offering superb North Indian dishes in luxurious surroundings.

In Glasgow, since 2002, we at The Dhabba, have presented this unique cookery, until then enjoyed only in the deluxe dhabbas of India itself. Pictured: From the cool shade of the portals of a Moghul palace you can glimpse the gardens where exquisite herbs and spices are grown. Starters “The beginning of a fabulous meal should set the tone for the rest of it, just as the end of it Chaat Pakodi should be the flourish of an ample repose; a belief that the world is nearly perfect”. So wrote the author, philosopher and gastronome Jean Anthelme Brillat-Savarin in 1812, and it In India chaat do not mean mere snacks or hors d’oeuvres. surely applies today. Certainly The Dhabba would agree. So to start: The very concept is almost a way of life, eating in a style which becomes almost compulsive — flavours

which encompass sour, sweet, tangy ⓥ [v] [p] [g] [v] [d] crunchy, spicy — and irresistible. Bhel Puri Tawa Macchi Paneer Chatpatta A dish of puffed rice, sev, potato, mango, with Pan-fried of sea with subtle hints of The Dhabba’s own homemade paneer cheese a drizzle of tamarind chutney. Touches every carom. Fresh and enlightening. 7.95 skewered with peppers and onions with a point of the palette. 5.95 spicy tomato tang. 4.95 [v] [g] [d] Dahi Papdi Chaat [v] [d] Koliwada Jheenga [v] [g] [d] [n] [s] Spiced chickpeas and potato on crunchy Dahi Bhalla King are given a spicy savoury glazing Subzi Tikdee wafers with a dash of tamarind, mint and Spheres of lentils stacked in well-spiced sweet with a delicate crispy touch. 5.95 A splendid treat of stuffed mushrooms, 4.95 5.95 potato croquettes and a papad wrap. A yogurt. Clean, clear and fulfilling. yogurt. Savoury fresh and tantalising. [g] [e] Gosht Kathi vegetarian splendour. 4.95 [v] [g] [v] [g] Gol Gappa ⓥ Ragada Pattice ⓥ This dish of pulled lamb and diced peppers Enhanced with spicy tangy water — this Potato patties and white peas topped with comes in a wrapped roomali roti. 5.45

crispy puffed bread filled with spiced potato, mint chutney. Light yet filling, with a [d] and chickpeas laced with freshly ground splendid rush to the palate. 5.95 Murg Qualiyan Serves Two cumin, is a splendidly refreshing dish. 4.95 Marinated with tandoori spices and gently [v] [g] [d] [p] cooked in the chargrill, these wings of Shuruvaati Thal [v] [g] [d] Sheetal Kachori [g] [d] [n] [e] [s] Samosa Chaat A meal of savouries, bean sprouts and chicken give the first blast of trumpets which Samosa pieces, chickpeas, crisp salad and pomegranate stuffed in puffed bread, drizzled herald your repose to come. 5.25 A superb display of king prawns, sweet and sour yogurt. Seemingly simple, this with cool yogurt. Named after a celebrated [g] lamb, chicken and vegetarian is wonderfully subtle yet arresting. 5.95 Indian beauty. 6.95 Hariyali Mokal starters which does what starters Chicken finely coated with four kinds of flour, should do — start you off! 12.75 basil and lemon. As tender as the dawn over a distant hill. 5.25

CHOTA PAPAD THE ART OF DUM PUKHT THE TANDOORI OVEN Mini poppadoms with two dips — tomato & mango[g] and coriander & The elegant dishes enjoyed by the Nawabs of Awadh Cooked in the traditional clay oven. A starter to share [d] mint . Served with all à la carte orders. Order more for 2.95. during the 17th and 18th century. PAGE 3 or a main course by itself. PAGE 2 À LA CARTE 2 AVAILABLE EVERYDAY

FROM THE TRADITIONAL [d] [n] A huge mixed platter of tandoori Tandoori Sangam monkfish, lamb and chicken. An ideal [v] [d] Serves two Tandoori Oven Subzi Seekh dish. Ideal that is, for greedy people. 29.95 Ideal for veggies. Paneer cheese, cauliflower, potatoes, mushrooms, The tandoor is an oven made in vegetables or are healthy and peppers and onions. Ideal for anybody. [d] [n] earthenware pottery and is avoid high cholesterol and fats. It 10.95 Boti Kabab Badami Anari Macchli traditional throughout all also imparts a marvellous wood This durbar of delight is a splendour of [d] Pomegranate and carom helps this civilizations but is still widely smoked flavour of the outdoors. Achari Tikka lamb fillet marinated with almond paste, char-grilled Scottish prime salmon to used throughout Asia, especially Very spicy coated chicken breast, baked yogurt and is mildly spiced. But enough burst with its native glory. 18.95 in India where it has produced More often than not, the various over charcoal for a Sultan, (or a Sultana). for you to order again and again. 13.95 [d] meats are marinated in Indian 13.25 mouth watering roasts for over five [d] Macchi Tikka cookery which means the flavours thousand years. [d] [n] Adraki Pasliyan This is the best Scottish monkfish are sealed into them, ending up with Malai Murg Marinated in pickled ginger and red marinated in aromatics to bring out the Cashew nuts, cream and cardamom make chillies, these charcoal roasted lamb special flavour. It almost bounces off the In India — and certainly The Dhabba a succulence you will remember. this soft succulent chicken dish into a chops have an oriental exoticism which tongue. 21.45 — it has reached perfection. The Dhabba has the luxury of an tandoor dream. 13.25 surprises. 18.95 [d] expert in its chef who knows all Because the tandoor uses as its [d] [d] Zaffrani Nisha When you have fresh jumbo tiger prawns, fuel slow burning wood charcoal, there is to know in this most arcane Tandoori Chooza Tandoori Macchi of methods. A slow roasted poussin in traditional Magnificent black bream from the a saffron marinade, a slight charring, you the results, whether it be bread, marinades makes this chicken dish from Mediterranean is laced with tandoori have a gust of the sea, of the very orient the tandoor a very special treat. 14.95 masalas and grilled whole. 17.95 of Sinbad. 29.95

[v] [d] Masaledar ⓥ [v] Palakdar This blend of onions, tomatoes and A wonderful panoply of herbs and fresh Sauce on chillies is quite hot but refreshing at the spinach leaves. Popeye would go from the side same time. 4.25 strength to strength on this. 4.25 [v] [d] [n] Salan ⓥ [v] Maskawala Recommended when An aromatic medium sauce with herbs, A very rich but mild sauce of tomatoes, ordered as a main. khus khus and melon seeds. Fresh and cashew nut and cream. Great with any flavoursome. 4.25 dish. 4.25

Vegetables Chicken Lamb Seafood All throughout India there are some In North Indian cuisine poultry was bred to There are areas of world cookery in which Nisha Lababdar [d] [n] magnificent dishes for many who practice feed the massive armies from history. In the the herding of sheep is unknown. But in Fresh jumbo tiger prawns, creamy, cashew nuts, . Here are some of them: following dishes you will discover the past, India, especially in the North, lamb has been velvety. 22.95 from Samarkand to Macedonia, yet with a cultivated as a acceptable to all. It is a ⓥ [v] Subzi Tak-a-Tak touch of the domestic hearth. meat treated with enormous respect by the Ajwaini Macchli India itself comes to your table with this medley great chefs of this amazing world cuisine. Pan-fried monkfish, a beautiful flavour of carom of sautéed Indian vegetables —round melon, Dhabba Khas and onion. 19.95 [d] bitter gourd, cauliflower, aubergines and okra. A Traditional dish with onion, tomatoes, ginger and Laal Maas costume drama of a meal. 11.95 [m] garlic. 13.95 Fiery dish with caramelised onions, red chillies, Sarsori Macchi ⓥ [v] laced with yogurt. For the most ferocious Bengal Grilled Scottish salmon in a red pepper and Aloo Gobi Murg Kadai Lancer. 14.95 mustard seed sauce. 19.95 A traditional tumble of potatoes and cauliflower Every Dhabba throughout India, has this and garden peas. This is a dish common chicken tossed with mixed peppers and onions. Diwani Handi throughout the world but with a spicy Indian Rasedar Macchli Comfortably succulent. 13.95 Lamb on the bone, with aromatics & spices. Slow Sea bass fillet with khus khus and melon seeds. take. An Indian bubble squeak. 10.95 and fulfilling.14.95 [d] Gently sauced and very refreshing. 19.95 [v] [d] Methi Murg Daal Makhani Herby with fresh fenugreek and cream. Rather Bhuna Gosht A very rich and buttery concoction of black Baowli Jheenga rich. 13.95 Sautéed lamb with onions, tomatoes, and peppers. lentils, kidney beans and split chickpeas. A taste of King prawns, peppers and potatoes tossed in a Perhaps the most famous Indian lamb dish of all sauce with wonderful aromatic spices. 18.95 an India full of hill stations and summer retreats. [d] [n] time. It is especially splendid at The Dhabba. 14.95 9.95 Murg Maskawala Tandoori cooked chicken with cream, tomatoes, [d] NOTE ON FISH DISHES : Many imagine [v] [d] ground cashew nuts. Buttery, gentle with the Dhania Gosht Indian recipes for fish as masking the flavours Subzi Miloni strength underlying its superbly mild flavour. Lamb simmered with coriander. Fragrant, smooth A medley of seasonal vegetables, subtle spices and of the fish itself. Yet, India does not take its Long lasting and peaceful. 13.95 and silky. 14.95 spinach. Soft and refreshing. 10.95 fish cookery lightly. Great care has been paid [d] to enhance fish cookery with some of the [v] [g] [d] Murg-e-Changezi Raan-e-Sikandari Bharwan Aloo A whole grilled chicken breast slowly cooked in a This is leg of lamb cooked with dark rum, herbs most sophisticated cooking techniques ever Roasted potato stuffed with paneer and peas with masala with chicken stock. This sumptuous dish and spices. For this favourite of the great Sikh designed. The Dhabba chefs are enormously cinnamon. A slow-tasting dish with almost an for Moghul kings of history is necessarily a slow soldiers of the British Raj, now, much enjoyed by skilled in the subtlety of the cookery of the Indian sunset lurking in the background. 11.95 affair. Please allow thirty minutes for this dish to connoisseurs, you must allow thirty minutes for products of one of the most magnificent be served. 17.95 this to be served. 21.95 bounties of nature known to us all.

Paneer Shimla [v] [d] EARLY DINER’S Homemade Paneer with peppers and onions. Think of cool hill stations during the British Raj, bit of a cuisine long since developed TEASER MENU since then. 11.95 Cottage Cheese Palak Paneer [v] [d] A TWO-COURSE GUIDE TO A robust preparation of paneer and spinach leaves. Popeye’s AUTHENTIC NORTH INDIAN CUISINE eyes would pop at this! 11.95 There is a Scottish version of this ancient means of cheese making called crowdie, as there probably is everywhere there is milk. Malai Kofta [v] [g] [d] [n] [s] £11.95 PER PERSON Magnificent dumplings of cottage cheese simmered in But paneer is something else. Rather like cottage cheese, it khus khus and cream. A veggies heaven! 11.95 has a crumbly texture and dense freshness that gives strong flavours — a tendresse and a richness all of its own. [v] [d] [n] Available Monday to Friday 17:00 - 18:30 and Saturday & Sunday 13:00 - 18:00. Paneer Tikka Masala Tables must be vacated by 20:00 Monday to Friday and by 19:30 Saturday & Sunday. Tandoori roasted cottage cheese with onions and peppers, At The Dhabba this paneer is made in the traditional, and, it in a herby cream sauce. Puts Welsh Rarebit back into a has to be said, painstaking way. 1920’s Lyon’s Corner House. Whatever that means. 12.95 À LA CARTE 3 AVAILABLE EVERYDAY

This style of cooking requires considerable skill and experience and its origins lie in the times of the Great Nawabs of Awadh, the absolute rulers of the Northern Provinces of India during THE ART OF the 17th and 18th centuries. Dum Pukht can be translated as to “breathe” and “cook”. It is a process of slow-cooking food in its own juices, thus retaining all of its natural aromas and Dum Pukht flavours. The results of this style of cuisine are courtly and peaceful, for a long and leisurely, well, gastronomic experience. Please allow around 20-25 minutes for your Dum Pukht dish to be served.

Macchi Dum Sunehri [g] [d] Shahi Nihari [g] [d] Bemmisal Handi [g] [d] [n] Fresh Scottish monkfish, baked in the tandoor Pulled lamb, mildly spiced and In a satiny sauce of cardamom laced tomatoes this and finished in a sauce with hints of cloves. 23.95 slow cooked to a rich creamy perfection. 18.95 tandoori chicken is bright, fresh, and full of sunlight. 16.95

its origins are — it undeniably came from the Gosht [d] Persian courts, though it is legend that Tamerlane A splendid lamb dish. Rich and satisfying. 18.95 Salads Biryani the Mongol emperor himself brought it to India [d] It is not difficult to understand why this along with his victorious armies. Murg Biryani Indian salads are imaginative, sumptuous rice cookery in its widely differing Cooked with succulent chicken breast pieces. 16.95 robust, even entertaining. Later the great Nizams of Lucknow and forms has become a favourite with many [v] [d] ⓥ [v] [p] newcomers to Indian food. Hyderabad employed their chefs to produce Subzi Biryani Ankurit fabulous Biryani, some exotically decorated with With seasonal vegetables and homemade paneer this is a Sprouted lentils, peanuts, It can be delicate and weighty, sharp, hot, or slight edible gold leaf. meal of great flavour; an India created in the very heart pomegranate and green mango, and almost breathless. It takes to robust meats, or of its homeland. 14.95 sprinkled with spiced lemon juice. 3.95 But this delicious rice celebration can be as vegetables cooked almost in air, or thick, peasant With a choice of sauces — ⓥ [v] food redolent of rural Europe. It can be beautifully simple as well as amazingly complex. And all the Kachumbar ⓥ [v] This most delectable salad has enhanced by subtle, or complex sauces. vibrant tastes, and colours of India make this, The beautifully aromatic Salan , herby and spicy. almost a genre, palatial dish one of the most regal Or perhaps the smooth, springtime-like famous a splendid jumble of tomatoes, cucumber, lettuce and red onions. 3.95 It is an ambrosia for kings. And indeed that is what experiences of world food. Raita[v] [d] with yogurt, spices and fresh vegetables. Raita [v] [d] Incredibly refreshing smooth yogurt, spices and fresh vegetables. 3.95 Bhoora Chawal ⓥ [v] ⓥ [v] Healthy & Steamed brown rice. Laal Pyazz Rice Full of fibre. 4.45 Sides Sliced onions with a sprinkling of salt ⓥ [v] and red chilli powder, lime wedges ⓥ [v] Bhendi Do Pyaza wholesome! Indian basmati rice is the best in and green chillies. 1.95 Jeera Chawal Okra and red onions with cumin, quality of this amazing food. From Cumin flavoured basmati rice.3.95 ginger and a hint of green chillies. Wholegrain and brown rice have this is added the tricky methods of ⓥ [v] Hottish, yet subtle. 4.95 long been known as exceptionally preparation which produce such Ubla Chawal health giving foods, coming amazing results. Steamed basmati rice. 3.45 ⓥ [v] straight, as it were, from the Pahadi Aloo Peeled potato diced and tossed with fertile pastures in which they Pickles shreds of spinach and fenugreek. 4.95 were grown. ⓥ [v] [m] ⓥ [v] Nimbu They are high in fibre, vitamins, Cholé A delicious lime pickle. ⓥ [v] [g] minerals and protein. Doctors Breads Roti ki Tokri A traditional Punjabi spiced chickpea Quite strong. 1.95 and dietitians stress that we All three roti in one. delicacy. 4.95 ⓥ [v] [g] ⓥ [v] [m] should all have a high intake as Tandoori Roti Divine for bread lovers. 8.95 Mirchi ⓥ [v] part of a healthy diet. The classic whole-wheat bread baked in Pilee Daal Tadka Chili pickle. For those who like a bit the tandoor. 2.95 Yellow lentils simmered with of heat. 1.95 ⓥ [v] [g] Naan tomatoes, ginger, garlic and coriander. ⓥ [v] [g] ⓥ [v] [m] Anaj ki Roti The quintessential Indian refined flour This classic North Indian staple brings Milla Julla Whole-grain bread. Packed with fibre. bread. Deeply satisfying. 3.25 with it a breath of the mountains of Mingling of seasonal vegetables for a 3.25 the North West. 4.95 mixed pickle. 1.95 Lehsuni Naan ⓥ [v] [g] ⓥ [v] Naan topped with fresh garlic and herbs. With high fibre these foods aid Missi Roti Made from gram flour. Gluten-free. 3.25 For those who love garlic this hits the digestion, helps to lower blood spot. 3.95 pressure, lower cholesterol, ⓥ [v] [g] Lacchedar Paratha [v] [g] [d] [n] [s] SIX COURSE blood sugar levels, and are a good Whole-wheat, buttery, flaky, multi- Peshawari Naan CELEBRATION MENU source of necessary vitamins and 3.75 An unusual naan, this is stuffed with a layered. There are certain occasions when a real celebration is called for — when a meal is minerals. They even help control sweet filling with fruit, nuts and fennel. a jamboree of food. For this The Dhabba has devised a six course celebration repast. ⓥ [v] [g] weight. Aloo Paratha 4.25 A celebration which will glitter in the mind for years. PLEASE ASK YOUR SERVER FOR MORE INFORMATION A whole-wheat stuffed bread with spiced [v] [g] [d] Try the Anaj ki Roti and Bhoora potato. A very superior large ‘tattie Kulcha Chawal on the menu. scone’. 4.25 Paneer filled refined flour bread.4.25

It is often thought that with an Indian meal desserts and puddings are not major features. This is not so. The dessert, is an essential ending to a traditional [v] [g] [d] Desserts Indian repast. And very delicious they are too. Discover them. Mango Cheesecake Beautifully light and creamy. Homemade mango flavoured cheesecake with mango pulp. 4.95 [v] [g] [d] [n] [v] [d] [n] Gulab Jamun Kulfi [v] [g] [d] [e] [sy]

Soft and rich reduced milk dumplings soaked in a unique sugar A trio of traditional Indian ice creams. Rich, fragrant and extra Chocolate Fudge Brownie syrup. Served warm with vanilla ice cream. 3.95 creamy. 4.95 Hot with a dollop of vanilla ice cream. 5.95

[v] [d] Chawal ki Kheer [v] [d] [n] Fruit Sorbet ⓥ [v] Affogato A traditional Indian pudding — brown rice, milk and A delicately balanced melange of fruit sorbets. A refreshing end A cricket ball of vanilla ice cream, a measure of cognac and cardamom. Warm, smooth and velvety. 3.95 to a great meal. 4.95 shot of espresso coffee.6.95

Allergy and Intolerance ⓥ Vegan [v] Vegetarian [g] Contains Gluten [d] Contains Dairy [n] Contains Nuts [e] Contains Egg [p] Contains Peanuts [m] Contains Mustard [s] Contains Sulphites [sy] Contains Soya All food in this menu is completely free of celery, lupin, molluscs and sesame seeds. While every effort is made to ensure accuracy of this information, we cannot accept responsibility for any allergic reaction from any dish. GROUP TASTING MENU 4 AVAILABLE EVERYDAY TASTING MENUS FOR GROUPS MAGNIFICENT DISHES ARRANGED IN SET MENUS FOR GROUPS OF FOUR OR MORE.

These are assortments of different dishes for all to share. This gives everybody an opportunity to savour — or indeed discover — the astonishing variety of North Indian cuisine enjoyed for centuries by kings, peasants, warriors and legends of the past.

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£20 per head £25 per head £30 per head £40 per head

TO START TO START TO START TO START Gosht Kathi [g] [e] Anari Macchli Macchi Tikka [d] Zaffrani Nisha [d] This dish of pulled lamb and diced Pomegranate and carom helps this This is the best Scottish monkfish When you have fresh jumbo tiger peppers comes in a wrapped roomali char-grilled Scottish prime salmon to marinated in aromatics to bring out the prawns, a saffron marinade, a slight roti. burst with its native glory. special flavour. It almost bounces off charring, you have a gust of the sea, of the tongue. the very orient of Sinbad. [g] [d] [n] Hariyali Mokal Boti Kabab Badami [d] [d] Chicken finely coated with four kinds of This durbar of delight is a splendour Adraki Pasliyan Adraki Pasliyan flour, basil and lemon. As tender as the of lamb fillet marinated with almond Marinated in pickled ginger and red Marinated in pickled ginger and red dawn over a distant hill. paste, yogurt and is mildly spiced. But chillies, these charcoal roasted lamb chillies, these charcoal roasted lamb enough for you to order again and chops have an oriental exoticism which chops have an oriental exoticism which [v] [g] Aloo Tikki again. surprises. surprises.

Delicate potato patties with herbs and [d] [d] [n] [d] aromatics. Achari Tikka Malai Murg Achari Tikka Very spicy coated chicken breast, Cashew nuts, cream and cardamom Very spicy coated chicken breast, baked over charcoal for a Sultan, (or a make this soft succulent chicken dish baked over charcoal for a Sultan, (or a Sultana). into a tandoor dream. Sultana). FOLLOWED BY [v] [p] [g] Bhel Puri ⓥ Malai Murg [d] [n] Bhuna Gosht A dish of puffed rice, sev, potato, Cashew nuts, cream and cardamom Sautéed lamb with onions, tomatoes, FOLLOWED BY mango, with a drizzle of tamarind make this soft succulent chicken dish

and peppers. Perhaps the most famous [d] chutney. Touches every point of the into a tandoor dream. Indian lamb dish of all time. It is Laal Maas palette. especially splendid at The Dhabba. Fiery dish with caramelised onions, red chillies, laced with yogurt. For the most Dhabba Khas ferocious Bengal Lancer. FOLLOWED BY FOLLOWED BY Traditional chicken dish with onion, [d] [g] [d] tomatoes, ginger and garlic. Dhania Gosht Macchi Dum Sunehri Lamb simmered with coriander. Baowli Jheenga Fresh Scottish monkfish, baked in the [d] [n] Murg Maskawala Fragrant, smooth and silky. King prawns, peppers and potatoes tandoor and finished in a sauce with Tandoori cooked chicken with cream, tossed in a sauce with wonderful hints of cloves. tomatoes, ground cashew nuts. Buttery, Murg Kadai aromatic spices. gentle with the strength underlying its Every Dhabba throughout India, has Raan-e-Sikandari superbly mild flavour. Long lasting and this chicken tossed with mixed peppers Diwani Handi This is leg of lamb cooked with dark peaceful. and onions. Comfortably succulent. Lamb on the bone, with aromatics & rum, herbs and spices. A favourite of spices. Slow and fulfilling. the great Sikh soldiers of the British Raj, [v] [d] [d] [n] Subzi Miloni Murg Maskawala now, much enjoyed by connoisseurs. A medley of seasonal vegetables, subtle Tandoori cooked chicken with cream, Dhabba Khas [d] spices and spinach. Soft and refreshing. tomatoes, ground cashew nuts. Buttery, Traditional chicken dish with onion, Tandoori Chooza gentle with the strength underlying its tomatoes, ginger and garlic. A slow roasted poussin in traditional superbly mild flavour. Long lasting and marinades makes this chicken dish [d] peaceful. Murg-e-Changezi from the tandoor a very special treat. SERVED WITH A whole grilled chicken breast slowly [v] [d] cooked in a masala with chicken stock. ⓥ [v] Palak Paneer Ubla Chawal This sumptuous dish for Moghul kings A robust preparation of paneer and Steamed basmati rice. SERVED WITH of history is necessarily a slow affair. spinach leaves. Popeye’s eyes would pop

[v] at this! ⓥ [v] Ubla Chawal ⓥ Jeera Chawal ⓥ [v] Cumin flavoured basmati rice. Steamed basmati rice. Pilee Daal Tadka SERVED WITH Yellow lentils simmered with tomatoes, [v] [g] ⓥ [v] ⓥ ginger, garlic and coriander. This classic Naan Jeera Chawal ⓥ [v] The quintessential Indian refined flour Cumin flavoured basmati rice. Ubla Chawal North Indian staple brings with it a breath bread. Deeply satisfying. Steamed basmati rice. of the mountains of the North West. Lehsuni Naan ⓥ [v] [g] [v] [g] ⓥ [v] Lehsuni Naan ⓥ Naan topped with fresh garlic and Jeera Chawal Naan topped with fresh garlic and herbs. For those who love garlic this Cumin flavoured basmati rice. herbs. For those who love garlic this hits the spot. SERVED WITH ⓥ [v] [g] hits the spot. [v] [v] [g] [d] [n] [s] Lacchedar Paratha ⓥ Peshawari Naan Whole-wheat, buttery, flaky, multi- Bhoora Chawal An unusual naan, this is stuffed with a layered. Steamed brown rice. Full of fibre. sweet filling with fruit, nuts and fennel. ⓥ [v] Peshawari Naan [v] [g] [d] [n] [s] Jeera Chawal An unusual naan, this is stuffed with a Basmati rice cooked with cumin seeds. sweet filling with fruit, nuts and fennel. Lacchedar Paratha ⓥ [v] [g] TASTING MENU Whole-wheat, buttery, flaky, multi- SUBSTITUTIONS layered. [v] [g] [d] [n] [s] Vegan, vegetarian and Peshawari Naan gluten-free options are LUNCH DEAL An unusual naan, this is stuffed with a available on all tasting menus. sweet filling with fruit, nuts and fennel. Two Course Lunch — £7.95 BE PART OF ROYALTY Please ask your server for more Three Course Lunch — £9.95 Join the Bapu Hospitality Royalty ⓥ [v] [m] information regarding any programme and get access to Mirchi Achaar dietary requirements. Indian Thali Lunch — £9.95 special offers and discounts. Chili pickle. For those who like a bit of www.bapuhospitality.com/royalty heat.