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OPENING HOURS
Mon - Thur 4.30pm - 11.30pm
Fri - Sat 4.30pm - midnight
Sun 1pm - 11.30pm
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| Viceroy Indian Restaurant - Main Menu |
SET
MEAL FOR 2 PERSONS |
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NON
VEGETARIAN |
VEGETARIAN |
2
Papadum and Chutneys |
2
Papadum and Chutneys |
Onion
Bhaji, Sheek Kebab |
Onion
Bhaji, Vegetable Samosa |
Chicken
Tikka Mosalla |
Vegetable
Dupiaza |
Lamb
Karahi |
Vegetable
Rogan Josh |
Saag
Aloo, 2 Pilau Rice |
Saag
Aloo, 2 Pilau Rice |
Naan |
Naan |
£26.95 |
£23.95 |
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SET
MEAL FOR 4 PERSONS |
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Starters |
Papadum
and Chutneys |
Mixed
Platter for 4 |
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Main
Course |
Chicken
Tikka Mosalla, Lamb Balti |
King
Prawn Karahi, Vegetable Rogan
Josh |
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Sundries |
Mushroom
Pilau Rice, Vegeyable Pilau
Rice |
Garlic
Naan, Peshwari Naan and Saag
Aloo |
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£48.95 |
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| BIRYANI DISHES ** |
Preparation
of Basmati rice, almonds, sultanas,
bay-leaves, onions and peppers
fried together in pure ghee
with various herbs and spices.
Garnished with an omelette and
coriander. Served with mixed
vegetable curry.
For any other
curry sauce 50p extra. |
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| Chicken |
£7.95 |
Mixed (chicken,
lamb, keema & prawns) |
£9.20 |
| Lamb |
£8.10 |
Tandoori Chicken
(off the bone) |
£8.85 |
| Prawn |
£6.95 |
Tandoori King Prawn |
£9.95 |
| King Prawn |
£8.90 |
Malayan Chicken
(Cooked with banana) |
£8.50 |
| Chicken Tikka |
£8.95 |
Persian Chicken (Cooked
with pineapples) |
£8.50 |
| Lamb Tikka |
£8.95 |
Vegetable |
£6.45 |
TRADITIONAL DISHES |
All sundries extra |
All traditional dishes can be prepared with the following: |
| Chicken |
£6.30 |
| Lamb |
£6.95 |
| Prawn |
£6.90 |
| King Prawn |
£8.95 |
| Vegetables |
£5.50 |
| Chicken Tikka |
£7.45 |
| Lamb Tikka |
£7.45 |
| Tandoori Chicken (off the bone) |
£7.60 |
| Tandoori King Prawn |
£9.95 |
| Keema (minced meat) |
£6.30 |
| Mix of Your Choice (not more that three of the above) |
£8.95 |
| KASHMIRI * |
| This
classic creamy, fruity dish
is made in yoghurt and cocunut
cream with lychees and bananas. |
| MADRAS *** |
| A
South Indian version of the
dishes found in central and
eastern India, having a greater
proportion of tomato puree and
those spices which lend a fiery
taste to its richness. |
| VINDALOO ***** |
| Related
to the 'Madras' but involving
a greater use of garlic, tomato,
lemon, ginger and black pepper.
It owes its name, and in part
its contents to the early Portuguese
settlers. |
| BHUNA ** |
| A
combination of spices fried
together with fine chopped onions
which provides a dish of medium
strength and rather dry consistency
as compared with the plain curry. |
| DUPIAZA ** |
| A
method of preparation especially
suitable for meat or chicken
which is briskly fried with
fresh onion, green pepper, dhania,
cinnamon, bay leaves and cardamons.
Paratha is recommended as an
alternative to rice with this
dish. |
| DHANSAK * |
| Like
the Kurma of Persian origin,
this tends to mildness yet derives
a piquant richness from its
blend of spiced oil with garlic,
pineapple, lentil and milk,
which belies the apparent confusion
of its ingredients. |
| BOMBAY *** |
| Cooked
with boiled eggs, onion, potatoo highly spiced. |
| ROGAN JOSH ** |
| Here
the characteristics of the dish
are derived from the use of
tomatoes, pimentoes and onions.
Fried in special oil in a manner
which produces a dish of slightly
hot strength. |
| KARAHI *** |
| Cooked
with capsicums, onion, tomato,
coriander and green chillies.
Delicately spiced producing
a rich thick sauce. |
| SAMBA *** |
| A
hot spicy dish based upon the
use of lentil, with fresh lemon
added to obtain a sharp and
distinctive flavour. |
| CURRY ** |
| The
curry from which all other curries
are derived. Perfect for the
beginner. |
| PATHIA *** |
| Onion,
garlic, tomato puree, green
chilli together with black pepper
and fresh coriander are extensively
used to produce a hot curry. |
| KURMA * |
| A
preparation of mild spices cooked
with coconut, almond and fresh
cream. |
| JALFREZI *** |
| Cooked with onions, tomatoes, green chillies, green peppers and fresh coriander |
SIGNATURE DISHES |
| SYLHETI KING PRAWN (shelled) *** |
£11.95 |
Shelled king prawn, roasted in clay oven which is marinated in a special sauce, cooked in medium strength spices, with fresh green chillies giving a lovely sharp taste, the dish itself will be served with pilau rice and presented in a specially cooked cabbage leaf |
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| GARLIC TUNA STEAK MOSSALA *** |
£10.95 |
| A piece of tuna steak, stir fried, cooked with onions, tomatoes, mixed peppers, green chillies in a very spicy rich flavour garlic based sauce served with pilau rice |
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| GARLIC CHILLI FISH **** |
£9.95 |
| Chunks of white fish fillets cooked with fine chopped onions and garlic, a medium consistency dish garnished with green chilli and coriander served with pilau rice |
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| MACHLEE MOSSALLA * |
£9.25 |
| A creamy fish dish with light spice & mushroom in a white wine based sauce to give it a unique taste |
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| BANGLA EXOTIC FISH * |
£10.95 |
| Boneless fish cooked with fresh sweet mango with herbs and spices, corriander and sambuca liquor is added to give its indulging taste. Served with pilau rice |
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| EXOTIC BIRYANI ** |
£9.85 |
A traditional Bengali home style biryani, using chicken, lamb with various grinded spices, chick peas and a touch of chilli paste |
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| KAZURI CHICKEN or (lamb)** |
£9.75 |
| A unique consistency dry persian dish, cooked in various citrus juice with almond coconut powder and green chilli. Garnished with sweet dates served with pilau rice |
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| MACHLEE KUFTA BHUNA ** |
£10.95 |
| Settle (Indian fish) rolled in to fish balls shallow fried, cooked in a bhuna sauce served with pilau rice |
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| CHICKEN CHORT PORTI ** |
£9.10 |
| High volume of garlic, ginger, tomato puree cooked with small cubed chunks of chicken with cauliflower, channa and potato served with pilau rice |
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| SHASLICK MOSSALA ** |
£11.95 |
| Cubes of marinated chicken, onion, green pepper, barbecued with fresh herbs garnished with a special sauce, served with pilau rice |
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FOR RESERVATIONS PLEASE CALL: 01625 573 006 |
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