Itihaas

SHURUWAAT (Starters)

• Basket of Mixed Poppadoms£ 5,50

  served with Minted Yoghurt, Mango Chutney & Pickled Onions

• Chaat Phati Bhindi£ 4,25

  Crispy okra fried in hot and sour coating (great with pre- dinner drinks)

TANDOORI STARTER

• Murgh Tikka£ 15,50

  Tandoori spiced chicken cooked in a charcoal clay oven.

• Soy Shashlik Tikka£ 16,50

  Soya cubes marinated in a Tandoori spice flavours with roasted onions, tomatoes and peppers.

• Nairobi Chicken Samosa (2Pcs)£ 8,50

  A Kenyan twist on a north Indian favourite. African spiced chicken keema in a light triangle pastry.

• Amritsari Maachli£ 15,50

  Tempura Cod fish in a golden spiced batter

• Minted Lamb Sheek Kebab£ 16,50

  Spiced spring lamb finely minced and cooked on red-hot steel rods over smoked charcoal.

• Royal Jingha (King Prawns)£ 18,50

  Luxury Tandoori King Prawns tossed on high flame in a traditional caste iron wok, infused with our unique blend of firecracker spices. A pungent seafood dish, which was once the reserve of Indian Royalty.

• Hariyali Paneer Tikka£ 15,50

  Home made Indian cheese, marinated with Itihaas’s own ‘garam masala’ (blend of spices) using yoghurt, ginger, chillies and freshly chopped coriander.

• Shikari Champey£ 19,50

  Spring lamb chops charred in its natural flavours, and delicately spiced and drizzled with a mint yoghurt.

• Himalayan Fire Ribs£ 15,50

  Succulent lamb ribs grilled to perfection over an open charcoal flame, generously coated in a bold Nepalese sauce and garnished with freshly chopped spring onions. Experience an explosion of tangy and fiery chilli flavours.

INDOCHINESE STARTER

• Mirchi Murgh£ 16,50

  Tender baby chicken, tossed in fresh crushed ginger and garlic. Pan fried with fresh green chillies, dressed with coriander and tomato juliennes.

• Chilli Paneer£ 16,50

  Homemade Indian cheese, stir-fried with spring onion, mixed peppers, chilli and garlic tossed together in a dark soy sauce. Indo-Chinese fusion.

• Vegan Chilli Mushrooms£ 9,95

  Tempura battered white bottom mushrooms, stir-fried with spring onion, mixed peppers, chilli and garlic tossed together in a dark soy sauce. Indo-Chinese fusion.

• Hakka Mock Chicken£ 16,50

  Seared soya chunks marinated in dark soya and chilli coriander sauce, cooked in a traditional Chinese Wok over an intense flame and garnished with chopped spring

CHAATSTARTER

• Delhi Paapri Chaat£ 12,50

  Crispy delicacies of so far pastry topped with chickpeas and potatoes, accompanied by sweet yoghurt and tamarind chutney.

• Chat patti Gol Guppa (v)£ 9,50

  Crispy wheat shells, edgier mince spiced potato and chickpeas, tamarind water, chaat Masala.

• Samosa Channa Chaat£ 14,50

  Deconstructed spiced potato patty served with braised gar am masala spiced chickpeas, cool minted yoghurt topped with tamarind chutney, and finally sprinkled with gram vermicelli or sev.

STARTERS TO SHARE

For 2-3 persons

• Garden Sharing Platter (veg)£ 42,50

  Haryali Paneer Tikka, Kasta Samosa, Dhai Puri, Tandoori Soya Tikka, Aloo Tikki Channa and Chilli Garlic Mushrooms

• Safari Sharing Platter£ 45,50

  Tandoori Lamb Chops, Spiced Cod Tempura, Chicken Tikka, Haryali paneer tikka, Kenyan spiced ribs and Minted Lamb Sheek Kebab.

Lamb

• Laal Mirchi Rogan Josh£ 22,50

  Tender spring lamb cooked in a red hot onion & tomato gravy,spiced with aromatic garam masala & garnished with freshly chopped coriander.

• Palak Gosht£ 22,50

  Fresh spinach and finely chopped broccoli cooked with mustard seeds and curry spiced tender Lamb.

• Masala Champay£ 25,50

  Juicy lamb chops barbecued in a clay oven drizzled in tantalising chutney made from paprika,lemon and its own natural juices.

• Hadi Wala Keema£ 24,50

  Hand cut baby lamb mince stewed with lamb bone marrow to produce a thick and flavoursome gravy.This is a very traditional recipe enjoyed by Moghuls and Maharaja's.

Poultry

• Makhani Murgh (Contains nuts)£ 22,50

  Tender pieces of chicken taken straight from the clay oven and blended into a smoke tomato sauce with generous helpings of cream and yoghurt, and a hint of dried fenugreek.

• Methi Murgh£ 20,50

  Finely chopped fresh fenugreek and green chillies cooked with tender chicken in a flavoursome gravy.

• Dhaniya Tahree Murgh£ 20,50

  A Northern Indian household favourite, diced chicken pieces curried in a thin but smooth gravy,cooked on the spicy side with onions, paprika and coriander.

Seafood

• Goan Prawn curry£ 21,50

  Fresh water prawns cooked in coconut red gravy. (Contains nuts)

• Maharaja Maachli Masala£ 20,50

  Crispy cod dipped in a spiced tempura batter, bathed in a rich, thick gravy infused with black pepper, coriander and mustard seeds. A delightful fusion of flavours in every bite.

• Prawn Paanch Phoren£ 29,50

  The king of shellfish. Fresh water prawns simmered with five traditional whole spices in a thick smoked butter and tomato gravy. A dish that was traditionally enjoyed at royal celebrations. Cooked shell on.

SUBZIAN

• Tawa Sabzi (Vegan Friendly)£ 14,50

  A melody of freshly chopped seasonal vegetables cooked in a dry curry paste on an iron hot plate.

• Makhani Paneer£ 20,50

  Chunks of Indian cottage cheese drowned in a rich tangy sauce. Laced with cardamom, fresh cream and yoghurt with a subtle hint of chilli recognised as true maharaja cuisine (House favourite). (Contains nuts)

• Vegan Tofu Curry£ 15,50

  Cooked in a thick and fiery coconut and mustard paste curry.

• Tandoori Soya Tikka Masala£ 19,50

  Soy Tikka marinated in Indian spices, pan fried and served in a deep thick masala gravy.

• Methi Aloo Gobi (Vegan Friendly)£ 15,50

  Baby potatoes cooked with cauliflower florets in a light fenugreek marination. A simple dish that feeds the soul.

• Tadka Dhal (Vegan Friendly)£ 13,50

  Tempered lentils garnished with fresh garlic and brown onions, cooked in a thick soup, a light alternative as a main course.

• Shai Palak Paneer£ 18,50

  Cubed paneer cooked in a creamed spinach puree in an onions & tomato lipat masala infused with ginger & garlic.

• Makhani Dhal£ 15,50

  Mixed lentils in a creamy rich gravy with ginger garlic and creamed tomatoes. Slightly spiced to tantalise.

• Dhaba Channa Masala (Vegan Friendly)£ 12,50

  Roasted chickpeas slow cooked in thick Masala gravy with cumin, ground turmeric and fresh coriander, garnished with pomegranate.

ACCOMPANIMENTS

• Tandoori Roti£ 4,50

  Crispy leavened bread cooked in the base of the tandoor.

• Romali Roti (Handkerchief Thin)£ 5,50

• Chilli Rogan Naan (Spiced Naan)£ 5,00

• Makhani Naan (Buttered Naan)£ 5,00

• Lasuni Naan (Garlic Naan)£ 5,50

• Mature Cheddar and Coriander Naan£ 5,50

  Extra mature cheddar cheese naan bread

• Amritsari Kulcha£ 6,50

  Potato, garlic and onion stuffed bread prepared in the clay oven.

• Laccha Parantha£ 5,50

  Wholemeal leavened bread prepared in the clay oven, multi layered and folded, brushed with ghee between each layer

• Peshawari Naan£ 6,50

  Leavened bread, filled with desiccated coconut, sultanas and almonds, taking its origins from the city of Peshawar in Pakistan

• Roti ki Tokri£ 16,50

  A selection of assorted breads for those who are indecisive, served in a tokri (basket).

BASMATI KHAZANA

• Sahdey Chawal£ 6,50

  Plain steamed basmati rice.

• Jeera Chawel (cumin infused rice)£ 6,50

• Mushroom & Truffle Oil Pilau£ 9,50

Dum Biryani selection

Using basmati rice, saffron and a unique blend of herbs served with an onion and tomato raita and traditional Biryani gravy.

• Vegetable Biryani£ 21,95

• Murgh (chicken) Biryani£ 25,95

• Gosh (lamb) Biryani£ 27,95

• Jingha (prawns) Biryani£ 29,95

AURSAAT THEIN (Sideshies)

• Pomegranate Raita£ 5,95

  A thick salted yoghurt made with chopped tomato, onion and pomegranate.

• Punjabi Salad£ 4,95

  Chopped green salad with paprika, red chilli powder, pink salt, cracked black pepper olive oil, balsamic glaze and lemon juice.

• Gun Powder Fries£ 6,95

  Dusted with a gunpowder masala.

KUCH MEETHA (Selection of desserts)

• Kulfi Trio Platter£ 6,50

  A medley a homemade tradition kulfi ice cream Mango, Almond and Pistachio flavour. Contains nuts.

• Traditional Gulab Jamun£ 8,50

  Two sweet dumplings fried in hot sugar syrup. Garnished with chopped pistachios and cashew nuts.In a thick rabarisauce.

• Gajar Halwa with Almond Kulfi£ 6,50

  Served with exotic mixed berry compote and garnished with chopped toasted pistachio.

• Saffron and Pistachio Rasmali£ 8,50

  Creamed sponge pudding in a rich milk and pistachio base. Contains nuts, gluten and dairy.

• Vegan Apple Jalebi with Lush Coconut Ice Cream£ 6,50

  Fresh Brambly apple ring fritters doused in a light golden syrup batter served with a luxurious vegan coconut ice cream garnished with coconut shavingschopped pistachio.