The Ethos… The Aagrah Group of Restaurants was started by our present chairman M Sabir in 1977 and is now the largest Kashmiri restaurant chain in the United Kingdom. Each restaurant offers comfortable and relaxed surroundings so that discerning customers can fully enjoy their dining experience. Starters This section is based on the famous street food of the sub continent of AWARDS & ACCOLADES... India and can be served as a main meal by creating your own platter AAGRAH now symbolises a highly successful group of restaurants within the northeast of England. We have gained much approval. AAGRAH is fortunate to have received many highly Soups regarded national and international awards. Mixed lentils with ginger, garlic and selected spices. “Best Entrepreneur” DALL SOUP £2.90 The “Booker Prize for Excellence” sponsored by Virgin Group March 1996. AAGRAH YAKHNEE . £3.25 “International Indian Chef of the Year Award” A traditional Pakistani chicken soup with herbs and spices. Won by Mohammed Aslam in Edinburgh, February 1996. “Best Restaurant Category 2000” Booker Awards 2000. Specials “Indian Restaurant of the Year” Please see individual item descriptions for allergens The Real Curry Restaurant Guide edited by Peter & Coleen Grove 1998. AAGRAH SPECIAL VEGETABLE MIX (For 2) . £7.95 “Best In Britain Awards 2002” Lahsen mushroom, onion bhaji, vegetable samosa (gluten) and paneer tikka. Gold Award, Best Group of Restaurants Served on a platter with salad. Silver Award (Garforth Branch) Top 20 in Britain. AAGRAH SPECIAL TANDOORI MIX (For 2) . £10.50 “Best in Britain Awards 2003” S eekh kebab, lamb chops, chicken tikka and fish masala. Served with fried onions, Biba Awards London Summer 2003. peppers and fresh coriander on a sizzler platter with salad. “FSA National Curry Chef Competition 2003” (For 2) . Regional Final Winner - 2003 (Jamil Hussain, Head Chef, Tadcaster). AAGRAH SEAFOOD SPECIAL £11.95 King prawn tikka, machli masala, lahori machli and ravi - fillet. “Leeds Guide Curry Awards” Served on a platter with Aagrah's special seafood dip and salad. Winner of 2003 Chef Competition - October 2003. CREATE YOUR OWN STARTER PLATTER “International Chef of the Year Competition” 2004 For two or as a main meal for one. Served with full salad and pickle tray. Finalist - Edinburgh - February 2004 “Kingfisher Curry Capital of the Year” 2004 Awarded to the city of Bradford Chicken (Aagrah was one of four restaurants to be nominated by customers throughout the region for their consistent excellence). CHICKEN CHAAT . £4.50 Chicken marinated in roasted gram flour, ginger, garlic and a selection of spices. “Food & Drink Hospitality Award 2004” Deep fried. Served with salad and raita (milk). Asian Business Development Awards Dinner - September 2004 CHICKEN TIKKA GRILLED . £4.50 “Yorkshire Post Business Awards 2004” Cubes of chicken breast marinated in yoghurt (milk) , ginger, garlic, coriander, cumin, Winner - Small Business of the Year. turmeric, lime juice and cooked over charcoal. Served with salad, grilled onions and pepper. “International Indian Chef of the Year 2005” CHICKEN LIVER TIKKA GRILLED . £4.50 Wasim Aslam - Chef/Manager of the Garforth Branch. Chicken liver marinated in selected herbs and spices, cooked over charcoal. “British Curry Awards - September 2005” Served with salad, grilled onions and pepper. Best in North - Shipley Grill/Carvery. CHICKEN PAKORA . £4.50 British Curry Awards 2006 Diced chicken and sliced onions in spicy batter. Deep fried. Served with green salad. Best Group in UK. “Best in Britain Awards 2007” BIBA Top 30 Restaurant Shipley Vegetable Finalist in BIBA Best Group, BIBA Best in North & BIBA Personality of the Year - Mohammed Aslam. ONION BHAJI . £3.95 “Yorkshire Life Food & Wine Awards 2008” Onion roundlets dipped in spicy batter and then deep fried. Served with green salad. Aagrah Shipley - Best International Restaurant of the Year 2008. VEGETABLE PAKORA . £3.95 “Yorkshire Evening Post - Oliver Awards 2008” Aubergine, cauliflower, sliced potatoes, onions and mushrooms mixed with green chillies, Best Indian Restaurant - People’s Choice Winner. herbs and spices. Dipped in a spicy batter then deep fried. Served with mixed green salad. “Leeds Restaurant Association - Lets Eat Leeds Award 2008” VEGETABLE SAMOSA . £3.95 M E O Aagrah Leeds wins Best Indian Restaurant in Leeds. N W Spicy vegetable filling folded into specially made crispy pastry triangle (wheat/gluten) U T and deep fried. T U “British Curry Awards 2008” W N O E Aagrah Sheffield scoops Best Newcomer UK 2008. ALOO TIKKA . £3.95 M Craft Guild of Chefs Award 2009 Potatoes mixed with garlic, ginger, pomegranate seeds, green chillies, fresh coriander and Mohammed Aslam wins Best Ethnic Chef 2009. selected spices, dipped in batter and shallow fried. Served with Lahori chana, salad and drizzled The British Curry Awards 2009 with tamarind sauce. Aagrah Garforth - Best Restaurant in the North East. KHASTA BHINDI . £4.95 British Curry Awards Dry and crisp okra in mild spices. Deep fried. Served in a spiced poppadom basket drizzled with Best Newcomer in the UK, Aagrah Sheffield 2008. tamarind sauce. British Curry Awards LAHSEN MUSHROOMS GRILLED . £5.50 Best Restaurant in the North East, Aagrah Garforth 2009. Mushrooms marinated with garlic, ginger, lime, green chillies, herbs and spices then grilled. Yorkshire Post Oliver Awards 2010 Served with green salad, grilled onions, pepper and drizzled with tamarind sauce. Best Indian Restaurant in Leeds. PANEER TIKKA GRILLED . £5.50 2011 Eat Sheffield Awards Cubes of Indian cottage cheese (milk) marinated in garlic, yoghurt (milk) , ginger, lime and Best Indian Restaurant. selected tandoori spices then grilled. Served with salad, grilled onion and pepper. British Curry Awards 2012 Aagrah Leeds City Best in North East. British Curry Awards 2013 Mohammed Aslam Seafood Award for Services to Catering Industry presented by Prime Minister David Cameron. LAHORI MACHLI . £5.50 Yorkshire Evening Post Oliver Rating Fillet of cod marinated in pomegranate seeds, carom seeds and selected Lahori herbs and Five Stars presented to Aagrah Leeds City 2014. spices, egg and garlic. It is deep fried then topped with chopped green chillies, julienne cut British Curry Awards 2015 ginger and mustard seeds. Aagrah Leeds award Best Restaurant in the North East. MACHLI MASALA . £5.50 Asian Curry Awards 2015 Cod marinated in selected herbs, spices and egg . Deep fried and served with green salad. Aagrah Sheffield awarded Best South Asian Restaurant (Yorkshire/Humber) for the second year in a row. PRAWN PARATHA . £5.95 Prawns (crustacean) cooked with yoghurt (milk) , garlic, ginger and spices then wrapped Eastside Magazine Restaurant of the Year Awards in a flaky paratha (wheat/gluten) . Served with green salad. Aagrah Doncaster Winner of Reader’s Choice Award 2013 & Best Indian Restaurant from 2014 – 2016. RAAVI GRILLED . £5.95 Sea bass fillet marinated with herbs and spices including nutmeg, mace, carom seeds, 2016 YABA Special Awards green chillies, lime, pepper and shallow fried onions. Served on a platter 2016 Northern Restaurant & Bar (NRB) of salad drizzled with Kashmiri sauce. Top 50 Outstanding Achievement Award. KING PRAWN TIKKA GRILLED . £7.95 2017 Northern Restaurant & Bar (NRB) King prawns (crustacean) marinated with yoghurt (milk) , vinegar, delicate herbs Top 50 Mohammed Aslam MBE, DL, Owner, Aagrah Restaurant Group and spices. Cooked over charcoal. Served with salad, grilled onions, pepper and named in the top fifty influential hospitality operators in NRB Event. Hyderabadi sauce (dairy). Dear Friend, Here at the Aagrah Group we endeavour at all times to offer you the highest standard in both our food and service. In order to maintain these standards throughout all our branches, we would be pleased to Lamb hear your comments. KASHMIRI KEBAB . £4.25 I thank you for visiting the Aagrah Restaurant and wish you an enjoyable evening. Minced meat specially cooked with fresh herbs and spices, mixed with milk, egg and onions, in Mohammed Aslam a light potato covering then shallow fried. Served with salad and drizzled with Kashmiri sauce. Managing Director SEEKH KEBAB GRILLED . £4.25 Minced meat with onions, green chillies, herbs and spices. Cooked on a skewer and served Page 2 Starters with green salad, grilled onions and pepper. Page 3 House Specialities SHAMI KEBABS . £4.25 Minced meat with onions, green chillies, herbs and spices. Cooked with lentils and fried with Page 4 Chef’s Specialities egg paste. Served with mixed green salad, drizzled with mint sauce (dairy). Page 5 Aagrah Grilled • Set Meals LAMB CHOPS GRILLED . £4.50 Lamb chops marinated in selected spices. Cooked over charcoal. Served with mixed leaf Page 6 Biryani • Other Curry Dishes • English Dishes salad, grilled onions and pepper, drizzled with Kashmiri sauce. Page 7 Vegetarian LAMB TIKKA GRILLED . £4.75 Page 8 Side Dishes • Sundries Diced lamb marinated in yoghurt (milk) , garlic, ginger, bay leaves, lime, red chilli, turmeric and selected spices. Served with salad, grilled onions and pepper. 1 2 Diner’s Information Che f’s • “Aagrah’s Promise Of The Heart” - to use fresh produce. All meat, poultry and vegetables are sourced on a daily basis. • Your Branch Manager has also been trained as a competent chef. He will be more Specialities than happy to discuss any issues concerning the preparation of your selections. • If you have any specific intolerances to gluten, nuts or any other ingredient, please do inform us at the time of ordering. Hyderabadi Dishes AWARD WINNING SPECIALITIES Mild Medium Medium to Hot A distinctly rich dish cooked with spices, green coriander, fresh cream (milk) , yoghurt (milk) , tomatoes, garlic and ginger in bay leaf juices, cardamom, poppy seeds and cloves. Hot Very Hot It is full of distinctive flavours. CHICKEN HYDERABADI . £9.95 LAMB HYDERABADI . £10.50 JHINGA HYDERABADI (King prawn) (Crustacean) . £14.95 House Achar Dishes Specialities AWARD WINNING SPECIALITIES Cooked with pickled spices, fresh tomatoes, onions, green chillies, fresh garlic, coriander, methi seeds, aniseed, mustard seeds , julienne cut ginger and yoghurt (milk) and gently simmered in bay leaf juices.