Raj Of Islington

Appetisers

• Papadom & Homemade Chutney Selection

  • per personGBP 2.25

• Onion BhajiaGBP 5.50

  Finely Shredded onions and spinach spiced with fennel and gram flour, tamarind chutney

• Punjabi SamosaGBP 5.50

  The Classic Samosa, stuffed with tempered potatoes, ginger and spices, tamarind & green chutney

• Sweet Potato and Goat Cheese TikkiGBP 5.95

  Lightly spiced and shallow fried patties, seasoned yoghurt and gram flour

• Sharabi JinghaGBP 7.50

  Cider soaked tiger prawns sautéed with chopped peppers, tomatoes and spring onions

• Keralan KekdaGBP 7.95

  Crispy soft-shell crab in spicy batter, crab meat sautéed with mustard and curry leaves

• Murg BezuleGBP 5.95

  West coast Mangalorean street food of chicken morsels coated with aromatic spices

• Andhra Bullet Chilli GoshtGBP 6.50

  Lamb tossed with onions, chillies, curry leaves and black pepper, roasted cumin potatoes

• Raj PlatterGBP 13.95

  Selection of Tandoori delights, lamb chop, chicken tikka, sheekh kabab, and salmon

Clay Oven Delicacies

Can be ordered as individual starters or served as sharing platters

• Tandoori Murg (Punjab Province)

  Char-grilled chicken on the bone marinated in traditional Kashmiri chilli yoghurt base

  • StarterGBP 5.50
  • Sharing PlatterGBP 10.95

• Murg Tikka (Lucknow)

  Grilled chunks of boneless chicken flavoured with cumin and rock salt

  • StarterGBP 5.50
  • Sharing PlatterGBP 10.95

• Gilafi Sheekh Kabab (Awadh)

  Soft minced lamb, Roasted spices, ginger, and coriander, coated with onion & mixed bell peppers

  • StarterGBP 5.95
  • Sharing PlatterGBP 11.50

• Ajwaini Jhinga (Jaipur, Rajasthan)

  King prawns marinated in creamed hung yoghurt, aromatized with caraway seeds

  • StarterGBP 8.95
  • Sharing PlatterGBP 17.50

• Salmon Methi Tikka (Delhi)

  Salmon marinated in fenugreek leaves, cardamom, lemon juice & spice mixed hung yoghurt

  • StarterGBP 8.50
  • Sharing PlatterGBP 16.95

• Barra Lamb Kabab (Peshawar)

  Best end lamb chops marinated in golden brown onions, yoghurt and garam masala

  • StarterGBP 8.95
  • Sharing PlatterGBP 17.50

• Paneer Sashlick (Punjab)

  Cottage cheese stuffed with prunes, diced mixed peppers, onions marinated in pomegranate, ground mace and yogurt

  • StarterGBP 5.95
  • Sharing PlatterGBP 11.95

Regional Specialities

• Dhaba Palak Paneer (Grand Trunk Road, Punjab Province)GBP 10.95

  Unaged fresh cheese, pureed spinach tempered with garlic and fresh coriander

• Sabzi Panchratni (Jaipur, Rajasthan)GBP 10.95

  Baby corn, broccoli, courgette, mange tout, mushrooms, onions and peppers tossed in wok

• Murg Jal-Frezi (Calcutta, West Bengal)GBP 11.95

  Sliced grilled chicken breast stir-fried with juliennes of chillies, onions and bell peppers

• Murg Korma (Uttar Pradesh)GBP 11.95

  The jewel in the kitchen of kitchens of Mughal Palaces, Chicken cooked in mild sauce with aromatic spices

• Butter Chicken (Delhi)GBP 11.95

  Marinated grilled chicken simmered in buttery tomatoes and femmgreek leaves

• Ctm (1970'S Glasgow, Scotland)GBP 11.95

  Chicken tikka masala, A British national favourite. Enough Said

• Kori Gassi (Mangalore, Karmataka)GBP 11.95

  Chicken tempered with curry leaves, chillies and coconut milk

• Murg Salli Zardaloo (Gujarat)GBP 12.50

  Chicken soaked with dried apricots, garlic, ginger, cinnamon and green cardamom, topped with crispy straw potatoes

• Uppu Kari (Karaikundi, Tamil Nadu)GBP 12.95

  Diced lamp cooked with shallot, garlic, ginger, red chillies, fennel and curry leaves

• Railway Lamb Curry (Bombay, Maharashtra)GBP 12.95

  A wholesale dish once served on the long train journey from Bombay to Calcutta

• Rojan Josh (Kashmir)GBP 12.95

  Braised diced lamb cooked in browned onions, garlic, ginger and crushed red chilli

• Kadhai Gosht (Punjab)GBP 12.95

  Slow cooked diced lamb with tomatoes, garlic, and femmgreek finished with garam masala

• Dum Biryani (Lucknow, Awardh)GBP 14.50

  Diced lamb or chicken cooked with basmati rice, cinnamon, bay leaves, cardamom and yoghurt, tightly sealed and cooked over a slow fire, served with Raitha

• Khyber Pass Raan (Khyber, Pakhrunkhwa)GBP 16.95

  Shank of lamb braised in robust gravy of poppy seeds, onion, tomatoes and ginger, served with pulao rice, Brought to the courts and palaces by the travelling soldiers of the North West Frontier

• Shikiri Champen (Bhopal, Madhya)GBP 18.95

  Flame grilled lamb cutlets gently simmered with chopped onions, ginger and crushed whole spices, served with steamed basmati rice. A post hunting favourite of the Nawabs and British Governors

• Meen Moilee (Kerala)GBP 17.95

  Pan-fried Seabass in a light sauce of coconut milk, curry leaves, garlic and chillies, served with steamed rice

• Tawa Jhinga (Military Bazar, Old Delhi)GBP 15.95

  Black tiger prawns poached in roasted chillies, cumin seeds, peppers, onions, tomato and coriander

• Jhinga Masala (Malabar)GBP 15.95

  Black tiger prawns gently simmered in a garlic, chilli, coconut and lime masala, tempered with mustard seeds and aromatic curry leaves

• Lasooni Mirch Jhinga (Kolhapur)GBP 17.95

  King prawns blended in a 'Bhuna' semi-dry sauce, tossed with sliced fresh garlic and green chillies

• Chingri Jhol (Assam, East Bengal)GBP 17.95

  Butterfried Bengal king prawns simmered in thin gravy of mustard oil, cardamom, cinnamom and cloves

Market Fresh Vegetables

• Bombay AlooGBP 5.95

  Potatoes cooked in onion & tomato with cumin

• Alo Gobi AdrakiGBP 5.95

  Cauliflower florets & Potatoes cooked with onions, fennel seeds and ginger

• Bhindi Do PiazaGBP 5.95

  Okra tossed with onion, tomato and shallots

• Tadka DalGBP 5.95

  Slowly cooked yellow lentils tempered with garlic

• Saag BhajiGBP 5.95

  Spinach cooked with light spices and onions

• Baingan ThiyalGBP 5.95

  Aubergine cooked in tomato, onion and coconut finished with tamarind pulp

• Dal MakhaniGBP 5.95

  Black lentils cooked overnight, finished with cream

• Chana MasaledarGBP 5.95

  Black chick peas temprered with carom seeds, chopped onions, tomatoes, chillies and garam masala

• Sabzi Kaju ThoranGBP 5.95

  Green beans, baby corn, mangetout, brocoli, cashew nuts, coconut shavings and mustard seeds

Accompaniments

• RaithaGBP 3.95

  Seasoned fresh yoghurt, cucumber, onion, tomatoes and roasted cumin seeds

• Punjabi SaladGBP 3.95

  Sliced red onions, skinless cucumber, green chillies, sprinkled with chat masala and lemon juice

• Pulao RiceGBP 3.50

  Basmati rice cooked with cumin and cardamom

• Plain RiceGBP 3.50

  Steamed Basmati rice

• Khumbi PulaoGBP 4.50

  Basmati rice sautéed with mushrooms and garlic

• Lemon RiceGBP 4.50

  Basmati rice infused with lemon, mustard seeds and curry leaves

• Peshawari NaanGBP 3.50

  Naan filled with almonds, coconut & raisins

• Malai NaanGBP 3.50

  Naan filled with grated cheddar cheese

• Garlic NaanGBP 3.50

  Naan filled with garlic and coriander

• Plain NaanGBP 2.95

  Leavened baked bread

• Pudina ParathaGBP 3.50

  Flaky whole wheat bread flavoured with mint leaves

• RotiGBP 2.95

  Wholemeal flat bread baked in the tandoor

Traveller's Yatra Menu

£38 per person

Main

• Sweet Potato and Goat Cheese Tikki

  Lightly spiced and shallow fried patties, seasoned yoghurt and gram flour

• Sharabi Jingha

  Cider soaked tiger prawns sautéed with chopped peppers, tomatoes and spring onions, crushed mustard

• Murg Tikka

  Grilled chunks of boneless chicken flavoured with cumin and rock salt

• Andra Bullet Chilli Gosht

  Lamb tossed with onions, chillies, curry leaves and black pepper, roasted cumin potatoes

• Butter Chicken

  Marinated grilled chicken simmered in buttery tomatoes and fenugreek leaves

• Railway Lamb Curry

  A wholesome dish once served on the long train journey from Bombay to Calcutta

Served with

• Dal Makhani

  Black lentils cooked overnight, finished with cream

• Alo Gobi Adraki

  Cauliflower florets & Potatoes cooked with onions, fennel seeds and ginger

• Pulao Rice

  Basmati rice cooked with cumin and cardamom

• Garlic Naan

  Naan filled with garlic and coriander

Dessert

• Gajar Ka Halwa

  Grated carrots tossed in clarified butter, soaked in sweet honey syrup and ground cardamom, served with ice cream