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TO BEGIN YOUR MEAL...
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SOUP OF THE DAY
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MULLIGATAWNY SOUP
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PRAWN COCKTAIL
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STARTERS
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MARCHLI TIKKA
Succulent pieces of Hoki fish baked in the tandoor with onions, mushrooms and red peppers.
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MARCHLI PAKURA
Lightly spiced Hoki fish, deep fried in a spicy batter.
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FISH CHAAT
Cooked to perfection in hot, sweet and sour sauce served with a rolled puri.
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ALOO DOM
Spicy potatoes mixed with coriander and cumin seeds, entombed in a spicy batter.
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ALOO PANIR PAKURA
Potatoes and cheese Pakura.
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EAST INDIA PRAWNS
Spicy massala dressing on steam cooked prawns served with a puree and salad.
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KING PRAWN BUTTERFLY
King prawn that is coated with herbs and spices then coated in crispy golden crumbs.
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BENGAL KING PRAWN
Fresh coriander, garlic and tamarind sauce dominates the taste of this Bengal starter.
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CHICKEN CHAAT
Small juicy pieces of chicken spiced with hot and sour sauce served with puree and salad.
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KASHMIRI CHICKEN TIKKA
Diced breast of chicken marinated in natural herbs and then cooked in the Tandoor.
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ALHABADI CHICKEN PAKURA
Slices of chicken fried in spiced batter.
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TANDOORI VOLLAILE
Chicken marinated and broiled in the Tandoor clay oven.
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HINDUKUSHI LAMB TIKKA
Deliciously soft and tender pieces of marinated lamb cooked in the Tandoor clay oven.
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SHEEK KEBAB SHIRAJI
Spicy lamb mince cooked on a skewer, in the Tandoor oven.
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PIAZO (ONION BHAJI)
Deep fried dumpling of spicy lentils and onions, a famous evening starter of the Newabs.
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ALHABADI PAKURA
A light soft vegetable dumpling served with a delicate sauce.
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CHANNA PUREE
Chick peas cooked in a fresh flavoured sweet and sour sauce.
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KING PRAWN ROSE
A whole king prawn gently marinated in delicate herbs, and roasted in the shell.
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ROSHUN MURGH KEBAB
Tender pieces of chicken with mushrooms, marinated in garlic and herbs.
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CHICKEN KASHMIRI KEBAB
Spicy chicken, capsicum, onion and mushrooms, Cooked in Tandoor then gently fried in ghee.
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MIXED KEBAB
Lamb Tikka, Chicken Tikka and Sheek Kebab.
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MIXED PAKORA
Chicken Pakora, Vegetable Pakura and Marchli Pakura.
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MIXED PLATTER FOR TWO
King prawn butterfly, Seek Kebab, Chicken tikka, Lamb tikka, Marchli Pakura, Pakura, Piazo and Samosa.
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ALOO CHATT
Potato pieces spice with chatt and sour sauce served with puree.
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COMBI / GARLIC CHATT
Mushroom, sliced garlic in spicy hot and sour sauce served with puree.
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NORTH WEST FRONTER TANDOORI SPECIALITIES
The following dished are served with green salad, pilau rice or nan bread special. Please specify strength required (mild, medium or hot).
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TANDOORI VOLLAILE
Half chicken marinated and broiled in the Tandoor clay oven.
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KASHMIRI CHICKEN TIKKA
Tender pieces of chicken breast marinated and broiled in the Tandoor clay oven.
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HINDUKUSHI LAMB TIKKA
A dish from the Hindukush Mountains, boneless morsel of Lamb marinated in natural yoghurt and rare spices then broiled in the Tandoor oven.
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CHICKEN CHILLI TIKKA
If you like it hot, try this for a change, marinated Chicken broiled in the Tandoor and sprinkled with red chilli (Madras strength).
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TANDOORI PLATTER
A feast for Tandoori lovers, Sheek kebab, Chicken Tikka, Lamb Tikka, Tandoori King Prawn and a piece of Tandoori Vollaile.
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TANDOORI GARLIC CHICKEN
Half chicken marinated in our special garlic sauce and cooked in the Tandoor oven.
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TANDOORI KING PRAWN
King prawns marinated in natural herbs and roasted in the Tandoor.
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SHASHLIK
Mildly spiced skewered with tomatoes, capsicum and onions, served with green salad.
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SHASHILK CHICKEN
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SHASHILK LAMB
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SHASHILK KING PRAWN
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NAZMA MASSALAM SPECIALITIES
(RICE OR NAN BREADS NOT INCLUDED WITH CURRY DISHES)
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CHICKEN TIKKA MASSALAM
Chicken tikka from the Tandoor and then prepared in a combination of yoghurt, ground almonds, fresh double cream and a selection of special herbs and spices cooked with Nazma's own recipes.
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LAMB TIKKA MASSALAM
Lamb tikka from the Tandoor, prepared as above.
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TANDOORI KING PRAWN MASSALAM
Tandoori king prawn prepared as above.
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AKBORI SPECIAL MASSALAM
Chicken, Lamb and King Prawns taken from the tandoor and then prepared in a combination of yoghurt, ground almonds, fresh double cream and a selection of special herbs and spices cooked with Nazma’s own recipes.
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THALI PRESENTATIONS
The Thali was created for the Viceroy, by chefs from different parts of India combining the taste of all regions. This is a delightful way to enjoy the best of Indian cusine.
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NON-VEGETARIAN THALI FOR ONE
Consists of sheek kebab, shiraji Tandoori vollaile, Lamb Bhuna, Chicken Tikka massala, Prawn Patia, cucumber Raitha, Mushroom bhaji, nan bread, Pillau Rice and salad.
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VEGETARIAN THALI FOR ONE
Shabzi Dall, Saag Pinir, Gucchi Coubi, Dall Massala, Raitha, Piazo, Bhuna, Chana, Pilau rice and salad.
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SAEFOOD THALI FOR ONE
Hocki fish tikka, Green herb Hocki fish, prawn bhunna, Tandoori king prawn massala, Raitha, Gucchi Combi served with steam rice and nan bread.
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SET MEALS
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SET MEALS FOR 2 PERSONS
2 Poppadoms, mixed starters, Zeera chicken, Sardari Lamb (hot), Chefs recommended vegetables with pilau rice and your choice of nan bread. Kulfi (sweet). Coffee and mints.
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SET MEALS FOR 4 PERSONS
4 Poppadoms, Mixed starters, Chichen Zeera, South Indian garlic chilli lamb, chicken tikka massala, green herb prawns, 2 vegetable side dishes recommended by our chef served with our pilau rice. Kulfi (sweet). Coffee and mints.
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NAZMA CHEF’S SPECIAL DISHES
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MUGHLIA KARAHI
Chicken Tikka and spiced mince meat cooked with fresh karahi spice.
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LAMB ROSHUNI
Lamb tikka cooked with garlic, fresh coriander and capsicum served on a sizzling platter.
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ROSHUNI CHICKEN
Chicken tikka cooked with garlic, fresh coriander and capsicum served on a sizzling platter.
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MURGH TIKKA MAKHANI
Lightly marinated Chicken, Lamb and king prawns delicately roasted in the tandoor then immersed in a delicious spiced buttery sauce.
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AKBORI SPECIAL MAKHANI
Lightly marinated Chicken, Lamb and king prawns delicately roasted in the tandoor then immersed in a delicious spiced creamy butter sauce.
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KARAHI AKBORI SPECIAL
Barbecued chicken, lamb and king prawns cooked in a rich texture sauce with garlic, fresh onions, green chilli and sprinkled with fresh coriander.
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MURGH MASSALA
Half Chicken Tandoori cooked on the bone prepared with fresh ginger, garlic, onions, almonds and Lamb mince sprinkled lightly with coriander.
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SPECIAL KOOFTA KHANA
Mince ball grilled in clay oven then re-cooked with Nazma’s special homemade recipe. Available in Mild/Medium or Hot.
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JINGA SHAHI MASSALA
King prawn cooked with the shell on, selected from fresh ground spices this mouth watering dish originated by the Mogul Emperor Chefs called Shahi Massala.
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Nazma is proud to present a must try dish - SHAHJANI LAMB PASSANDA/CHICKEN PASSANDA
Lamb/Chicken cooked in a creamy sauce of ground almonds, sweet yoghurt, spicy ground herb. Exceptionally smooth in taste!
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CHICKEN ZERRA
Spiced pieces of chicken cooked in a richly sauce garnished with coriander.
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CHICKEN SARDARI
Chicken tikka cooked Bhuna style with fresh yoghurt and mint served Madras strength.
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LAMB SARDARI
Lamb tikka cooked Bhuna style with fresh yoghurt and mint served Madras strength.
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CHICKEN TIKKA NICOL
Chicken tikka cooked with fresh herbs and spices in a rich coconut flavoured hot sauce. Madras strength.
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RHYANI
A spicy hot dish for the connoisseur of fine Indian cuisine, cooked with fresh ginger, served in a thick Massala sauce, presented to you madras strength.
CHICKEN
LAMB
KING PRAWN
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NAZNEEN
Tikka glazed in the Tandoor then simmered in a creamy, sweet and sour mild sauce.
CHICKEN
LAMB
AKBORI SPECIAL (Lamb, Chicken, King Prawn)
KING PRAWN
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NAGA LAND
Cooked Bhuna style with naga herbs and spices. Naga has its own distinctive aromatic flavours with a rich hot taste.
CHICKEN
LAMB
KING PRAWN
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KARAHI PRESENTATIONS
(Karahi cooking is native to Sind, formerly part of the Bombay Provence, these dishes are presented to you using fresh ginger, garlic, chopped onions, whole cumin seeds, tomatoes and fresh coriander leaves, served in a traditional sizzling Karahi bowl).
Available in:
CHICKEN KARAHI
LAMB KARAHI
KING PRAWN KARAHI
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STEAM COOKED CHICKEN DELICACIES
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NORTH BENGAL FRUITY CHICKEN
A mild fruity dish
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KURMA CHICKEN
A very mild dish, cooked with double cream, coconut and ground almonds.
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REDFORT CHICKEN DELICACY
Almonds, Cashew nuts, yoghurt and rare wild grown herbs. Mild smooth and fresh in taste.
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SHAHI CHICKEN ROGAN JOSH
Steam cooked chicken with fried garlic, spring onions and fresh coriander leaves, covered in tomatoes, capsicums and light sauce. This dish is prepared using our own secret recipe. (Medium).
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BHUNA CHICKEN
Preparation of this dish entails making double strength medium sauce, thickened with tomato puree, garlic, tomatoes, methi leaves, sprinkled with fresh coriander.
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DO-PIAZA CHICKEN
Cooked in a medium sauce with diced onions, capsicum and tomatoes, garnished with garlic and coriander.
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CHICKEN SAAG
Steam cooked chicken lightly fried with garlic and medium spices then prepared with spinach.
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PATIA CHICKEN
Chicken cooked with garlic and fresh coriander, served with a slightly hot sweet and sour sauce.
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ASSAMESE CHICKEN JALFREIZI
Steam cooked chicken prepared with onions, green peppers and fresh green chilli, this is a spicy slightly hot dish full of flavour.
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PARSI CHICKEN
A famous Parsi wedding dish, lavishly garnished with fresh urri- dall and lemon.
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DANSAK CHICKEN
This sweet and sour hot dish with a very refreshing flavour, obtained by combining the best dalll and juicy pineapple chunks.
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MADRAS CHICKEN
This is a fairly hot dish.
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SOUTH INDIAN GARLIC CHILLI CHICKEN
Chicken cooked in fresh slices of garlic, fresh green chilli, plum tomatoes and garnished with coriander (hot).
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GREEN HERB CHICKEN
This is prepared similar to the Bhuna dish, but is slightly hotter and garnished with fresh coriander.
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CEYLONESE CHICKEN VINDALOO
Famously hot dish prepared with a piece of aloo and lots of garlic, hot and green chilli in a hot thick sauce.
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ZEERA BOLTI
Cooked with lots of funnel seeds, fresh garlic, ginger and coriander in our special balti sauce. Slightly tangy but smooth and full of flavour – please state strength when ordering (hot/med).
CHICKEN
LAMB
AKBORI SPECIAL (Lamb, Chicken, King Prawn)
KING PRAWN
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MUGAL HONEY
Honey with double fresh cream. Mild herbs and spices cooked with almonds for mild smooth sweet taste.
CHICKEN
LAMB
KING PRAWN
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STEAM COOKED LAMB DELICACIES
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LAMB KURMA
Very mild dish cooked with double cream, coconut and ground almonds a popular dish for beginners.
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LAMB BHUNA
Preparation of this dish entails making double strength medium sauce thickened with tomato puree, garlic, fresh tomatoes, methi leaves and sprinkled with fresh coriander.
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LAMB DO-PIAZA
Cooked in a medium sauce with diced onions, capsicum and tomatoes, garnished with garlic and coriander.
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SHAHI LAMB ROBAN JOSH
Steam cooked lamb fried with garlic, spring onions and fresh coriander leaves, covered in tomatoes capsicums and light sauce.
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LAMB PATIA
Lamb cooked with garlic, fresh coriander, slightly hot, sweet and sour sauce.
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LAMB DANSAK
This is a sweet and hot dish with a very refreshing taste, obtained by combining the best dall and juicy pineapple chunks.
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LAMB MADRAS
This is a fairly hot dish.
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ACHAR LAMB FROM UTTAR PARDESH
Lamb cooked in a tantalising pickled massala, laced with whole green chilli.
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SOUTH INDIAN GARLIC CHILLI LAMB
We are proud to introduce this dish to the North East, the recipe is hundreds of years old and obtained only by us. Lamb cooked in fresh slices of garlic,
fresh green chilli, plum tomatoes and garnished with coriander (hot).
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GREEN HERB LAMB
This is prepared similar to the Bhuna dish, but this is slightly hotter and is covered in fresh coriander.
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CEYLONESE LAMB VINDALOO
A famously hot dish prepared with a piece of aloo and lots of garlic, hot green chilli and hot thick sauce.
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SEAFOOD
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PRAWN KURMA
A very mild dish cooked with double cream, coconut and ground almonds.
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REDFORT PRAWN
Almonds, cashew nuts, yoghurt and well ground wild herbs, mild smooth and fresh in taste.
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SHAHI PRAWN ROGAN JOSH
Fresh prawns, cooked with garlic, spring onions and fresh coriander leaves covered in tomatoes, capsicum and sauce.
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PRAWN BHUNA
Preparation of this dish entails making double strength medium sauce thickened with tomato puree, garlic, fresh tomatoes, methi leaves and sprinkled with fresh coriander.
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PRAWN SAGG
A very popular dish in the Asian community, fresh prawns lightly fried with garlic and medium spices then prepared with spinach.
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PRAWN DO-PIAZA
Cooked in a medium sauce with diced onions, capsicum and tomatoes, garnished with garlic and coriander.
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PRAWN PATIA
King Prawns cooked with garlic and fresh coriander, served with a slightly hot, sweet and sour sauce.
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PRAWN DANSK
This is a sweet and hot dish with a very refreshing taste, obtained by combining the best dall and juicy pineapple chunks.
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PRAWN MADRAS
This is a fairly hot dish.
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SOUTH INDIAN GARLIC CHILLI PRAWN
We are proud to introduce this dish to the North East the recipe is hundreds of years old and obtained only by us. Prawns cooked in fresh slices of garlic, fresh green chilli, plum tomatoes and garnished with coriander (hot).
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GREEN HERB PRAWN
This is prepared similar to the Bhuna dish, but this is slightly hotter and is covered in fresh coriander.
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CEYLONESE PRAWN VINDALOO
Famously hot dish prepared with a piece of aloo and lots of garlic, hot green chilli with a hot thick sauce.
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KING PRAWN KURMA
Very mild dish cooked with double cream, coconut and ground almonds a popular dish for beginners.
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REDFORT KING PRAWN
Almonds, cashew nuts, yoghurt and well ground wild herbs, mild smooth and fresh in taste.
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SHAH KING PRAWN ROGAN JOSH
King prawn fried with fresh garlic, spring onions and fresh coriander leaves, covered in tomatoes and capsicums in a light and creamy sauce (Medium).
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KING PRAWN DO-PIAZA
Cooked in a medium sauce with diced onions, capsicum and tomatoes, garnished with garlic and coriander.
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KING PRAWN PATIA
King Prawn cooked with garlic, fresh coriander, slightly hot and sour sauce.
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KING PRAWN JALFREIZI
Jalfreizi cooking has been an integral part of Bombay’s cuisine for many centuries, prepared with fresh king prawns, onions, green peppers and fresh chilli. This is a spicy slightly hot dish full of flavour.
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KING PRAWN SAAG
A very popular dish in the Asian community, fresh king prawns lightly fried with garlic and medium spices then prepared with spinach.
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KING PRAWN DANSAK
This is a sweet, sour and hot dish with a very refreshing taste, obtained by combining the best dall and juicy pineapple chunks.
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KING PRAWN MADRAS
This is a fairly hot dish.
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GREEN HERB KING PRAWNS
This is prepared similar to the Bhuna dish, but is slightly hotter and covered in coriander.
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CEYLONESE KING PRAWN VINDALOO
A famously hot dish prepared with a piece of aloo and lots of garlic, hot green chilli in a hot thick sauce.
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FISH SPECIALS
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DESHI BHUNA
Your choice of fish is cooked into this rich garlic flavoured sauce, with a generous amount of fresh green chillies and coriander.
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CREAMY GREEN HERB
Lightly spiced grilled fish covered in a creamy green herb sauce.
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CHILLI TIKKA
Marinated fish broiled in the tandoor served madras strength for that extra bite.
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BUTTER MAKON
Your choice of fish is pan fried in delicate spices and a light almond based buttery sauce is poured over the fish.
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COX BAZZAARI JALFREZI
A famous fishing region located next to the Bay of Bengal, a taste of local cuisine (Medium/Hot).
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SYLETI FRIED FISH
Dry pan fried marinated fish lightly spiced and served with tarka dall.
AVAILABLE IN:-
HOCKI
SALMON
MONKFISH
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BIRYANI SPECIALITIES
Tilda basmati rice prepared with saffron and ghee, this is then fried with onions prepared with the following: (This dish is served with a special vegetable curry made to any strength you choose).
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REDFORT CHICKEN
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SPICY LAMB
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PRAWN AND MUSHROOM
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BENGAL KING PRAWN
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AKBORI SPECIAL
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VEGETABLE
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VEGETABLE DISHES
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GUJERATI SHABZI
Fresh vegetables in a medium spicy sauce covered in mushrooms.
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SHABZI DALL
Vegetables cooked in uri-dall and fresh lemon, medium sharp tatse.
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SAAG PANIR MATOR
Spinach cooked with garlic, peas and homemade cheese (medium/hot).
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SHABZI JALFREIZI
A selection of fresh vegetables cooked with green peppers and fresh green chilli, this is a spicy slightly hot dish.
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CHANNA AND ALOO DALL
Chick peas and potato served hot, sweet and sour in a lentil based sauce.
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CHANNA SPICY BHUNA
Chick peas cooked in a spicy tomato and onion sauce with lashings of coriander.
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ALOO GOBI SPICY BHUNA
Potato and cauliflower cooked in a spicy tomato based sauce.
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SAAG ACHRI ALOO
Spinach and potatoes prepared using lime pickle and tamarind garnished with fresh green chillies for that extra bite.
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BRINGAL AND GARLIC MADRAS
Fresh aubergines and sautéed garlic pieces cooked in madras style sauce.
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SHABZI MASSALAM
Mixed vegetables cooked in a mild rich creamy sauce.
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RAJISTANI BRINGAL MASSALAM
Aubergines cooked in a hot spicy massalam sauce.
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GREEN HERB SHABZI (Fairly Hot)
Mixed vegetables prepared in a ginger and garlic sauce covered with spicy green herbs.
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ALOO GOBI MADRASI
Potato and cauliflower cooked to madras strength in a creamy coconut sauce.
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EUROPEAN DISHES
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SIRLOIN STEAK
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FRIED SCAMPI
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STEAK DIANE
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The above dishes are served with chips and salad, peas, fried onions and mushrooms.
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SIDE DISHES
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ALOO GOBI MASSALAM
Potatoes and cauliflower cooked in a very lightly spiced sauce.
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BRINGAL PATLIA
From the kitchen of Patlia, prepared with aubergines and is lightly spiced.
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BHINDI DO-PIAZZA
Orka with dried onions and lightly fried with spices.
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GUCCHI COUBI
Mushrooms with a lightly spiced sauce.
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ALOO MATOR CHILLI
Potatoes and chick peas with chopped green chilli.
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SAAG ALOO
Spinach and potatoes in a dry sauce.
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BOMBAY ALOO
Potatoes cooked in a lightly spiced sauce.
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SAAG PANEER
A combination of spinach and homemade cheese.
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MIXED VEGETABLE BHAJI
A selection of the best vegetables cooked with green peppers on a dry curry.
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TARKA DALL
Lentil garnished with garlic.
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DALL MASSALA
Thick spiced lentils garnished with garlic and zeera.
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RAITA
Cool yoghurt mixed with cucumber and onions.
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RICE DISHES
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FLUFFY STEAMED RICE
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MASSALA FRIED RICE
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LEMON AND CASHEW RICE
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TILDA PILAU RICE
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MATOR PILAU RICE
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MUSHROOM PILAU RICE
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VEGETABLE PILAU RICE
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KEEMA PILAU RICE
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SPECIAL FRIED RICE
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GARLIC RICE
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COCONUT RICE
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CHILLI FRIED RICE
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ALOO PILAU RICE
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PEAS PILAU RICE
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EGG PILAU RICE
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CORIANDER PILAU RICE
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ROTI SELECTIONS
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TANDOORI ROTI
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PLAIN NAN
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GARLIC NAN
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KEEMA NAN
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PESHEVARI NAN
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CHEESE NAN
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ONION KULCHA NAN
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VEGETABLE NAN
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CHILLI NAN
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LACHA PARATHA
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ALOO PARATHA
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CHAPPATI
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POPADOMS
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SPICE POPADOMS
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