STARTERS VEGETABLE 8.5 Flaky pastry, filled with diced potatoes, peas and cumin seed, then fried golden brown. Two per portion. 7.5 Fresh vegetables dipped in a spiced chick pea batter and finished in hot oil. ONION 7.5 Onion rings dipped in a spiced chick pea batter and finished in hot oil. Three Onion Bhajis per portion. POTATO FRIES 5.5 Hand cut fries for something different. DELICIOUS AUTHENTIC SIDES BREADS AMRATSARI FISH 17. PANEER 12. Bites of fresh catch of the day is battered in gram POPPADOMS (4 PIECES) 2. / BUTTER NAAN 4 / 4.5 An interesting mixture of potatoes, home made , spices and deep fried until golden brown and DHAL KACHORI PER PIECE 3.5 5. Leavened bread made of refined flour baked in the Indian cottage cheese, onions and fresh coriander crispy. The taste and flavour lies in the marination. With a flavourful filling of moong , gram Yoghurt mixed with cucumber and ground spices. tandoor. made into patties and finished in hot oil. A must for flour and spices, Kachori is deep-fried patiently all vegetarians. Six Tikkis per portion. SHISH 17. on a slow flame. MINT 5. GARLIC NAAN 4.5 Minced lamb or chicken prepared using a mixture Yoghurt mixed with mint, green chillies and Leavened bread sprinkled with crushed garlic, PANEER PAKORAS 12. of , garlic, green chillies, white pepper and RAJ KACHORI PER PLATE 9. spices. baked in the tandoor. Home made Indian cottage cheese layered with cooked in the tandoor. Five pieces per portion. The classic street food treat that makes your spinach, then lightly dipped in a spiced chick mouth water. Raj kachori basket filled with KECHUMBER 5. KEEMA NAAN 6.5 BARRA KEBAB 20. pea batter and finished in hot oil. Six Pakoras per papri, muth dhal, bhallas, yoghurt and chutneys. Diced onions, tomatoes, cucumber, coriander with Naan with a stuffing of spiced lamb mince. portion. Lamb chops dipped in a spicy marinade, skewered a touch of lemon juice and spices. and cooked in the tandoor. Four pieces per PANI FIVE PIECES 9. ONION 5. PANEER TIKKAS 17. portion. Also called golgappa, is a common street snack. BANANA AND COCONUT 5. Naan with a stuffing of onions and spices. Home made cottage cheese marinated in Hollow puri, fried crisp and filled with a mixture MIXED VEGETABLE MANCHURIAN DRY 14. Sliced bananas sprinkled with desiccated coconut. yoghurt and spices, skewered with green pepper of flavoured water (pani), tamarind chutney, CHEESE AND CHILLI NAAN 4.5 and onions and roasted in the tandoor. 5 pieces per made of chopped mix vegetables deep chili, masala, potato, onion and chickpeas. LITTLE INDIA CHILLY CHUTNEY 5. Leavened bread with a stuffing of cheese, portion. fried and sautéed with garlic, onion, and vinegar For the daring!!! sprinkled with chopped chillies and baked in the and soya sauce. PER PLATE 9. tandoor. TANDOORI MUSHROOMS 15.5 Very popular Bombay street food. It is made out of MIXED VEGETABLE PICKLE 5. DRY 16. Mushrooms dipped in a spicy garlic and yoghurt puffed rice, tossed with potatoes, onions, masalas Achar. PANEER / CHEESE & GARLIC KULCHA - 5.5 marinade and cooked in the tandoor. Eight pieces Boneless chicken pieces marinated deep fried and and chutneys. Naan sprinkled with crushed garlic, stuffed with per portion. sautéed with garlic, ginger, chillies, curry leaves MANGO CHUTNEY 5. home made Indian cottage cheese and spices. and spring onions. PAPRI CHAAT PER PLATE 9. TANDOORI PRAWNS 20. PLAIN YOGHURT 5. Fried wafers known as papri, boiled KASHMIRI NAAN 5.5 Marinated prawns cooked in the tandoor. Eight CHILLI CHICKEN DRY 16. TAMARIND 5. chick peas, boiled potatoes, yoghurt and Naan topped with nuts and sultanas. pieces per portion. A sweet but tangy sauce, a perfect match for our Boneless marinated diced chicken pieces deep tamarind chutney and topped with chaat masala. fried and sautéed with garlic, onion, capsicum, vegetarian starters. TANDOORI 4 CHOOZA TIKKA 12. vinegar and soya sauce. SAMOSA CHAAT PER PLATE 9. Unleavened wholemeal flour bread baked in the Fillets of chicken marinated in yoghurt and spices SIDE DISH PLATTER 15. Samosa served with chickpeas, onions, tandoor. overnight, then skewered and cooked inthe TANDOORI PLATTER FOR TWO 30. Raita, mint chutney, , banana and spices and chutneys. tandoor. 3 pieces per portion. Consists of chooza tikka, malai tikka, achaari tikka coconut, Little India chilli chutney and mango LACHA PARANTHA 5 and barra kebab. A delightful array of tandoori chutney served with 10 poppadoms. MALAI TIKKA 13. DAHI BHALLA PER PLATE 9. Unleavened wholemeal flour bread layered with . lashings of ghee. Baked in the tandoor. Fillets of chicken marinated in yoghurt, crushed Popular snack. lentil dumplings dunked in a LITTLE INDIA SALAD 9. creamy whipped yoghurt topped with spicy cashews, white pepper, cheese, fresh ground MIXED PLATTER FOR TWO 27. Onions, cucumber, cabbage and tomatoes with ALOO PARANTHA 5.5 spices, then cooked in the tandoor. 3 pieces per and sweet chutneys. lemon juice and a special mix of spices. Consists of vegetable samosa, onion bhaji, Unleavened wholemeal flour bread stuffed with portion. barra kebab and . Specially PER PLATE 15. potatoes, onions and spices. recommended by Little India. ONION SALAD 5. ACHAARI TIKKA 13. Most popular punjabi snack. made with white Fillets of chicken marinated overnight in Little VEGETARIAN PLATTER FOR TWO 23. chickpeas and bhatura is fried leavened bread. India’s own mix of yoghurt, mustard, fenugreek RICE Consists of vegetable samosa, pakoras, onion bhaji, CHICKEN MOMO 15. and onion seeds, then cooked in the tandoor. 3 paneer pakoras and paneer aloo tikki. A must for all BASMATI RICE 5.5 Momo is a type of steamed bun with a filling. pieces per portion. vegetarians. Momo has become a traditional delicacy in Plain, steamed basmati rice. TANDOORI CHICKEN(FULL) 25. and Tibet. Six pieces. JEERA RICE 7.50 TANDOORI CHICKEN(HALF) 15. PANEER MOMO 14. Basmati rice cooked with cumin seeds. Tender spring chicken marinated with fresh herbs and spices, then skewered and cooked Paneer is another recent and popular filling KASHMIRI PULAO 7. in Kathmandu. Six pieces. in the tandoor. Basmati rice mixed with cashews, almonds, sultanas and desiccated coconut. PEAS PULAO 7. Basmati rice cooked with sauteed peas, onions and spices. MAINS CHICKEN / LAMB/PRAWN 19.5 / 22 /25 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. Peas Pulao is a real compliment to this dish. MURG MUMTAZ (BUTTER CHICKEN) 21.5 A world famous Indian delicacy. Also known as butter chicken. Half cooked the tandoori way and finished the curry way, with crushed cashews, cream and spices. MANGO CHICKEN 20 Due to popular demand Little India has created its own unique recipe for mango chicken. Succulent CHICKEN / LAMB TIKKA MASALA 22 / 22.5 chicken cooked in the tandoor and finished in our VEGETARIAN (VEGAN. JUST ASK FOR SEPARATE MENU) mouthwatering fragrant mango sauce. An internationally renowned dish. Boneless chicken cooked in a secret recipe of yoghurt, 17.5 BOMBAY ALOO 15. BUTTER PANEER 19. KADAI CHICKEN 21.5 cream and spices. Potatoes and florets of cauliflower cooked with Diced potatoes cooked with cumin Homemade cottage cheese cooked with KADAI LAMB 24 CHICKEN JHALFREZEE 21.5 cumin seeds, turmeric, coriander and spices. seeds and spices. This is a dry dish. crushed cashews, cream and spices. KADAI PRAWNS 25 LAMB JHALFREZEE 24. GANGA JAMUNA SUBZI 18. This mouth watering dish is cooked with crushed PRAWN JHALFREZEE 25 KHUMB MATTAR 19. tomatoes, onions, cream and fresh coriander. It Fresh seasonal vegetables cooked with cumin Dosa is a fermented crepe made from rice batter Jhalfrezee was one of the supreme dishes created Mushrooms and green peas cooked with garlic, has a thick gravy and goes really well with one of seeds, turmeric, chopped tomatoes and spices. and white lentils. It is a staple dish in South India. our tandoori breads. during the days of the Raj. “Jhal” is hot and “frezee” cream and spices. is stir fried. Cooked with red capsicum, coconut BAINGAN BARTHA SEASONAL 19. PLAIN DOSA 13. AMRITSARI CHOLE 17. BHUNA CHICKEN 21 milk, tomatoes, spring onions and spices. Sautéed eggplant and potato cooked with ginger, 15. Chickpeas cooked with ginger, garlic, onions Boneless spring chicken cooked with ginger, garlic, onions and tomatoes finished with freshly BENGALI FISH 24. and tomatoes, finished with freshly ground spices garlic, fresh coriander, capsicum, onions and ground spices. spices. A popular East Indian fish dish. Cooked with and amchur, giving the dish unique North Indian ginger, garlic, onions, tomatoes and freshly MALAI 19. flavours. INDO CHINESE BHUNA GOSHT 24 ground spices. CHICKEN NOODLES/SCHEZUAN 15. Home made Indian cottage cheese, potatoes and VEGETARIAN 21. Diced lamb cooked with ginger, garlic, onions and spices mixed together and then finished in hot oil Egg noodles sautéed with chicken, capsicum, FISH MALABARI 24. Basmati rice cooked with mixed seasonal spices. and served with a creamy gravy made of crushed vinegar, soya sauce and pepper. PRAWN MALABARI 25. vegetables. Infused with freshly ground spices cashews and spices. MURGEE CHICKEN MADRAS 19.5 A Bombay speciality. Cooked with coconut, and garnished with coriander. A delicious VEGETABLE NOODLES/SCHEZUAN 14. wholesome meal served with raita, mixed pickle LAMB MADRAS 22. capsicum, tomatoes, cream and an assortment of / ALOO MATTAR 19. Noodles sautéed with garlic, onion, capsicum, and poppadoms. A favourite with those who enjoy their curry hot. A spices. Peas and home made Indian cottage cheese or carrots, vinegar, soya sauce. potatoes cooked with tomatoes, spices and herbs. South Indian dish with onions, ginger, garlic and ACHAARI CHICKEN 21.5 PUNJABI BHINDI MASALA 19. spices. Vegetable Pulao is a real compliment with Lady fingers (Okra) made with onions, this dish. ACHAARI LAMB - $24. / ALOO 19. Cooked with mustard oil, ginger, garlic, onion Cubes of home made Indian cottage cheese or tomatoes, green chilli, coriander and spices DESSERTS CHICKEN SAAGWALA 22 seeds, fenugreek seeds and spices. Intense in potatoes cooked with spinach and spices. PANNER TIKKA MASALA 19. 10. LAMB SAAGWALA 24 Indian pickle flavours, normally served hot. 19. Homemade cottage cheese cooked in a secret Specially made, flavours change PRAWN SAAGWALA 25 CHICKEN BIRYANI 23. Home made Indian cottage cheese cut in cubes and cooked recipe of yogurt, cream and spices. An abundance of spinach, cooked with tomatoes, LAMB BIRYANI 25. with cream, tomatoes and crushed almonds. 6. ginger, garlic and spices. KADAI PANEER / MUSHROOM 19. PRAWN BIRYANI 27. DAAL MAKHANI 17. Creamed milk dumplings within a sweet syrup Homemade cottage cheese or mushrooms flavoured with green cardamoms. Served warm. LAMB 22.5 Basmati rice cooked with chicken, lamb or prawns. Black lentils and kidney beans cooked with ghee cooked with crushed tomatoes, capsicum, CHICKEN KORMA 21 Infused with fresh spices and garnished with fresh and spices. onions, cream and fresh coriander. ICECREAMS 6. coriander. A delicious wholesome meal served Traditionally a mild dish cooked in a creamy sauce French Vanilla, Chocolate. A selection of Indian with raita, mixed pickle and poppadoms. TARKA DAAL 16. made of almond paste, cream and spices. Kashmiri sweets available from our Mithai counter Pulao is a real compliment with this dish. Yellow split lentils cooked with cumin seeds, 24. ginger, garlic, tomatoes and turmeric. 21. A speciality of Tamil Nadu. chicken on the bone The master chefs of the Royal Mughal kitchens is cooked with red chilli, garlic, aniseed, cumin boasted about perfecting this dish. Lean lamb or seeds, black pepper, cloves, cinnamon, turmeric, BANQUETS chicken cooked with roasted and crushed spices. tomato, onion and coconut. MAHARAJA KHANA 40. MAHARAJA VEGETARIAN KHANA 35. JUGNUS LITTLE INDIA BANQUET MUGLAI CHICKEN 21. HANDI GOAT CURRY 25. PER PERSON (minimum two people or more) PER PERSON (minimum two people or more) 49. PER PERSON (minimum four people or more) Roasted chicken cooked on the bone with a cashew This dish is one of our favourite red meat Starters: Vegetable samosa, onion bhaji, barra Starters: Vegetable samosa, , onion bhaji, Starters: Poppadoms and side dish platter, sauce and onion, tomato and ground spices. This delicacies cooked on the bone with crushed whole kebab and tandoori chicken. and paneer pakora. followed by the mixed platter. dish is enjoyed with basmati rice and tandoori coriander seeds, bay leaves, cinnamon, chopped Mains: Murg mumtaz, lamb vindaloo or madras, Mains: Malai kofta, palak paneer, amritsari chole Mains: Choice of four mains served with basmati naan. onion, garlic, ginger, tomatoes and finished with a ganga jamuna subzi served with basmati rice and or daal makhani served with basmati rice and naan. little yoghurt, garam masala and red chillies naan. rice and naan bread. Dessert: Choice of dessert from the dessert menu.