Raj of Kensington

Appetisers

• Papadom & Homemade Chutney Selection (Per Person)GBP 2.25

• Onion BhajiaGBP 4.95

  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

• Rok PlatterGBP 13.95

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

Main Courses

• 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 9.95

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

• Murg Jal-Frezi (Calcutta, West Bengal)GBP 12.50

  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 kitchens of Mughal Palaces, Chicken cooked in mild sauce with aromatic spices

• Butter Chicken (Delhi)GBP 12.50

  Marinated grilled chicken simmered in buttery tomatoes and fenugreek leaves

• Ctm (1970s Glasgow, Scotland)GBP 11.95

  Chicken tikka masala, A British national favourite… "Enough said"

• Kori Gassi (Mangalore, Karnataka)GBP 12.50

  Chicken tempered with curry leaves, chillies and coconut milk

• Uppu Kari (Karaikudi, Tamil Nadu)GBP 12.95

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

• Railway Lamb Curry (Bombay, Maharashtra)GBP 12.95

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

• Rogan Josh (Kashmir)GBP 12.50

  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 fenugreek finished with garam masala

• Dum Biryani (Lucknow, Awadh)GBP 13.95

  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

• Chemmeen Ularthiyathu (Kerala)GBP 15.95

  Tiger prawns stir fried with turmeric, crushed black pepper, curry leaves, sprinkled with coconut shavings

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

  Tiger prawns poached in roasted chillies, cumin seeds, tomato and coriander masala

• Chingri Jhol (Assam, East Bengal)GBP 17.95

  Butterflied Bengal king prawns simmered in thin gravy of mustard oil, cardamom, cinnamon and cloves

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 7.50
  • Sharing PlatterGBP 14.95

• 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 6.95
  • Sharing PlatterGBP 12.95

Chef's Specialities

inspired by the Rakabdars 'Gourmet Cooks' of the Mughals, Nawabs and the British presidencies of India, presented with a twist and modern technique

• Murg-E-FerdousGBP 15.95

  A classic free-range stuffed chicken breast braised in an exquisite cream sauce with dry fruits and cheese, brought to India by the Mughals, served with pulao rice

• Batakh ChettinadGBP 16.95

  Pan seared Gressingham Duck breast tempered with mustard seeds, curry leaves, served with lemon rice, hailed from the region of small villages in southern Tamil Nadu

• Achari HiranGBP 16.95

  Venison chunked in fennel seeds, cumin, onions and pickling spices, served with seasoned potatoes, A post hunting favourite of the Bhopali Nawabs and British governors

• Meen MoileeGBP 16.95

  Pan-fried Seabass in a light sauce of coconut milk, curry leaves, garlic and chillies, served with steamed rice A Keralan origin from the Malabar Coast, the landing place of the British East India Company

• Khyber Pass RaanGBP 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

Market Fresh Vegetables

• Bombay AlooGBP 5.50

  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 5.50

  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

Accompaniments

• AithaGBP 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 3.25

  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