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Contemporary Indian Cuisine Starters

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Contemporary Indian Cuisine Starters Contemporary Indian Cuisine Starters Mixed poppadum cart with homemade chutneys vg Sea & River Deep sea prawns, ‘tawa’ spices in rice pancake ‘appam’ bowl (Prawn appam) Soft shell crab crisp fried, chickpea flour, curried tartare (Bombil crab fry) Wild pink salmon, carum seeds, raw mango chutney (Salmon ajwainee) J L Monk fish, bengal mustard paste, chilli-tomato butter (Monk fish tikka)J L La n d Chicken, fenugreek leaves, chickpea flour, tandoor roasted (Methi murgh tikka) J Chicken, pomegranate extract, tandoor roasted (Murgh kandhari) J Crisp fried quail, potato nest, pomegranate chutney (Bateer kabuli) Duck breast tikka, herb marinade (Batakh tikka) J L Ostrich mince, spices, fresh mint, fried onions, onion jam (Ostrich seekh kebab) J L Spicy minced lamb fondue, cheddar cheese, fried baps (Pao keema ) Wagyu beef mince, silky soft kebabs, mint chutney (Chappli kebab) Beef chilli fry, keralan spices, parantha (Kochi beef fry) Garden Smoky broccoli & cauliflower florets, tamarind chutney (Tandoori phool) J L Spicy minced vegetable fondue, cheddar cheese, fried baps (Pao bhaji) Punjabi samosa, chickpea curry, pomegranate (Samosa chaat) vg on request Sprouted moong lentil, masala mash in rice & lentil pancake bowl (Moong appam) L vg Price £3.75 £15.50 J Charcoal “Josper oven” grilled A discretionary 12.5% service charge £7.50 £19.50 L Lower calorie count will be added to your bill £9.50 £22.50 vg Vegan Main courses Curry cauldrons Sea Prawns, green chillies, split yellow peas, bottle gourd curry (Lauki prawns) Prawns, shallots, coconut, green chilli, curry leaves (Thenkkai prawn curry) Stone bass, ghee roasted, semolina savoury cake, ginger chutney (Andhra fish fry)J King fish, hot and sour curry (Last night’s fish curry) Lobster tail, shrimps pilau, coconut curry (Thenga konju curry) J Fabled alascan black cod, yoghurt rice, moilee curry, sea water pearls J La n d Chicken, coriander, apricots, mild curry (Murgh dhaniwal korma) Chicken, mushrooms, peas, spicy curry, cooked in closed neck pot (Boali handi) Guinea fowl, cashewnuts, chickpeas, mild curry (Afghani korma) Duck & potato curry, rice flour pancake bowls (Kerala duck stew with appams) Wild boar, hot rajasthani marble chillies, spicy curry, masala roti bread (Rajasthani jungle maas) Venison haunch, roganjosh curry, mushrooms (Shikar) J Rose veal stew, wheat kernels, mixed lentils, aromatic spices (Veal haleem) Diced lamb, baby potatoes, yoghurt, mild curry (Kid nu gosht) Lamb shank cut ‘osso buco’, maharashtrian super hot curry (Lamb nalli kolhapuri) Slow cooked leg of lamb, potato kulcha, keema curry (Sikandri raan) J Price £3.75 £15.50 J Charcoal “Josper oven” grilled A discretionary 12.5% service charge £7.50 £19.50 L Lower calorie count will be added to your bill £9.50 £22.50 vg Vegan Main courses Curry cauldrons Garden (suggested as sides) Paneer koftas, edible silver, rich mild curry (Malai kofta) Fine beans, split yellow peas, coconut (Beans thoran) vg Okra and asparagus fritters (Crispy bhindi & asparagus) Broccoli, cauliflower & sugar snaps in coconut curry (Poriyal) vg Fresh strawberries, hot & sweet curry Biryani pots (Par-boiled basmati rice cooked with one of the ingredients below) La n d Sea Chicken tikka biryani Prawn biryani Duck biryani Lamb biryani Served with raita, salad & curry sauce Curry medley “Thali”plate (Pre plated meal for one person) Garden 2 seasonal vegetable curries, daal, potatoes, raita, onion bhaji, rice and naan vg on request Price £3.75 £15.50 J Charcoal “Josper oven” grilled A discretionary 12.5% service charge £7.50 £19.50 L Lower calorie count will be added to your bill £9.50 £22.50 vg Vegan Main courses Daal/lentils/pulse bowls Yellow chana daal, bottle gourd (Dudhi chana daal) vg Healthy moong lentil & mixed pea sprouts, spicy curry vg High protein black chickpeas, pureed spinach, garlic cloves vg Accompaniments Rice bowls Cucumber raita Plain Kachumber salad Saffron pilau Lemon Biryani pots Coconut (Par-boiled basmati rice cooked with one of the ingredients below) Freshly baked tandoori breads Naan Cheese naan Garlic naan Parantha Chilli garlic naan Multigrain roti L vg on request Keema naan Chickpea flour, wheat flour masala roti (Missi roti) vg on request Peshwari naan Rice flour pancake ‘appams’ (2pcs) vg Childre n’s Men u Rice pancake ‘appam’ meal with chicken or vegetables Curry & rice plate with either chicken or vegetables in a mild korma or medium tikka masala curry Chappati wrap meal with chicken or onion bhaji All children’s meals are served with a soft drink or juice & ice cream The 15 year old classics Dishes which have been on our menu for the last 15 years Starters Devilled prawns, chilli cheese toast, beetroot chutney (Mirchi jhinga) JL Chicken tikka, our unique marinade, basil chutney (Murg tikka) JL Lamb chops, vinegar shallots, grilled tapioca wedge (Lasooni champaye) JL Chargrilled paneer cheese, stuffed with coriander, mint chutney (Paneer tikka) JL Onion and spinach fritters, tamarind chutney (Onion bhajis) vg Main Courses Chicken tikka, creamed tomato curry, almonds, clotted cream (Chicken tikka masala) Lamb neck fillets, kashmiri spices, dried apples (Lamb roganjosh) Garden (suggested as sides) Pureed spinach, potato or paneer curry (Saag aloo or saag paneer) Paneer cheese, tikka masala curry (Paneer tikka masala) Baby Potato curry (Bombay aloo bhaji) vg Daal/lentils/pulse bowls Black lentils, red kidney beans, split yellow peas, butter (Dhaba daal) Yellow lentils, spinach leaves (Tarka daal palak) L vg Chickpea, potato curry (Aloo chole) vg Price £3.75 £15.50 J Charcoal “Josper oven” grilled A discretionary 12.5% service charge £7.50 £19.50 L Lower calorie count will be added to your bill £9.50 £22.50 vg Vegan Yogesh Datta Chef Patron Chef Patron Yogesh and head chef Kaansili celebrate 15 years together as a team at The Painted Heron. At The Painted Heron we are not about beautiful but fiddly food with tiny portions on a plate. We are about fantastic aromatic curries which bring the best of the principal ingredients and the magic of spices. We work with great seasonal and fresh local produce and combine them with carefully sourced and imported spices. For the past 15 years at The Painted Heron we have consistently drawn upon a wealth of insight and experience to create a truly innovative and evolutionary cooking style, one which marries the finest Indian and Modern European cooking techniques. We rely on local seasonal produce and flare at mixing flavours and cooking styles, creating new exiting dishes without destroying their soul. Thank you for visiting. Come back soon! thepaintedheron.
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