Tandoori Nights Takeaway Menu

King prawn cooked in medium strength dry sauce and served on deep fried bread. (Medium spicy)

Onion Bhaji, Vegetable Samosa, Mushrooms and Paneer Tikka.

Thinly chopped spiced chicken deep - fried.

Prime lamb leg cubes soaked 24 h in spiced yoghurt, flash-grilled till pink-centre & smoky-edged. Served with charred lemon, onion salad and paprika butter.

Flame-grilled chicken tikka tucked into a crisp-fried poori with chaat spices, shredded lettuce and a cool mint sauce hit.

Golden-fried pastry pocket stuffed with cumin-spiced peas and potato.

Jumbo prawns bathed in lemony yoghurt, ginger-garlic and Kashmiri chilli, cooked in a clay oven.

Fresh Tilapia fish lightly spiced, deep fried in a juicy batter.

Scottish salmon marinated in Bangladeshi spices and herbs, grilled in a clay oven, served with green salad.

Prime baby lamb chops marinated in ginger, garlic, fresh mint and garam masala, seared in the tandoor for a smoky char and juicy pink centre. Served sizzling with charred lemon wedges and a drizzle of melted butter.

Succulent Boneless Chicken Tikka grilled in a clay oven wrapped in a fresh nan bread with salad and sauce.

Tangy-sweet chicken pathia—medium-hot tomato gravy —stuffed in a crisp, puffed poori.

Tender chicken (or lamb) flash-cooked in a wok-like karahi with fresh tomato, green chilli, ginger slivers and cracked coriander. Dry, punchy and medium-hot—ready to scoop up with hot naan.

A North-West frontier classic: chicken or lamb slow-cooked with roasted whole spices, tomatoes, yoghurt and a hint of lime for a deep, savoury-sweet flavour. Medium heat, served with a shower of fresh coriander.

A silky, mild curry of slow-simmered yoghurt, roasted cumin, garam masala, sweet paprika and a whisper of vinegar for gentle tang.

A mild, creamy curry of ground almonds, coconut and a touch of cardamom, simmered until velvet-smooth and gently sweet.

Kashmiri-style curry of slow-simmered tomatoes, yoghurt and aromatic spices—mild heat, deep colour, rich finish.

A beautiful combination of spices with lentils, garlic, coconut, lemon and sugar, producing hot, sweet, and sour taste.

Medium-hot curry fired up with coconut milk, fresh curry leaves and a spike of lime for a fragrant, citrusy kick.

Double onion magic: first slow-caramelised for sweetness, then flash-tossed for bite, all folded through a medium-spiced tomato gravy.

Medium spicy. A hot, sweet and sour taste, prepared with garlic, onion, coconut, Tomato puree, red chili, black pepper sugar and lemon

Blisteringly hot curry loaded with habanero, scotch bonnet and extra chilli powder—only for the brave.

A beloved North Indian classic – tender pieces of chicken gently simmered in a rich, velvety tomato and butter sauce, delicately spiced with aromatic garam masala, fenugreek, and cream. Balanced in flavour, it is mildly spiced, silky, and deeply comforting – perfect for pairing with naan or basmati rice.

A regal stack of basmati rice, chicken, lamb and prawns, each layer marinated in its own spice blend, sealed with saffron milk and slow-steamed until every grain is fragrant. Served with a vegetable curry.

Tender lamb tikka steeped in ginger-garlic yoghurt, layered with basmati, fried onion and saffron, then slow-steamed till the rice drinks up the meaty juices and every forkful is rich, fragrant and fall-apart soft. Served with vegetable curry.

Juicy prawns layered with fragrant basmati, caramelised onion, saffron and whole spices, then sealed and slow-steamed for a light, aromatic one-pot. - Served with a Vegetable Curry

Plump king prawns marinated in lime, chilli and whole spices, baked with saffron basmati and caramelised onion for a light, coastal-spiced one-pot. Served with a vegetable curry.

Charcoal-smoked curry in a roasted-spice tomato gravy; Kashmiri chilli gives the fire, creamy yoghurt cools it down and a final sizzle of hot. Medium-hot.

Diced debone chicken braised golden brown in sliced onion, ginger, garlic and ungrounded garam masala prepared in thick sauce. (Extra hot spicy)

Barbecued chicken cooked in spiced garlic, onion, green pepper, tomato, coriander, lemon spices and green chili. (Hot spicy)

Diced debone chicken braised golden brown in sliced onion, ginger, garlic and ungrounded garam masala prepared in thick sauce.

Chunky chicken pieces, slow-browned with caramelised onion, lashings of fresh garlic, tomato and a warm garam-masala finish. Rich, comforting and medium-spiced with a kick of garlic.

Classic onion-tomato gravy, slow-cooked with cumin, coriander and turmeric for a medium, everyday curry that’s rich, familiar and spoon-licking good.

Silky Mughlai curry in which saffron-soaked chicken simmers with cashew, fried-onion paste and a splash of kewra water for a floral, nutty finish. Mild, creamy and fit for royalty.

High-Heat Balti pan, fresh spinach blitzed with green chilli, folded into caramelised onion, tomato and a dash of yoghurt. Medium-spiced, thick and ready to scoop straight from the sizzling bowl.

Tender chicken marinated in yoghurt, roasted spices and saffron, slow-cooked on dum until the meat is fall-apart soft and the gravy is rich, aromatic and spoon-thick.

Tandoor-seared chicken simmered in a smoky tomato-coconut gravy, fired up with a spoon of naga-chilli pickle for a slow-building, volcanic heat.

Char-grilled tikka pieces folded into a glossy tomato-butter sauce loaded with sizzling garlic chips, fresh coriander and a whisper of cream. Smoky, creamy and medium-spiced.

Chicken pieces simmered in a tangy tomato-onion gravy laced with pickling spices—fenugreek, fennel, mustard and nigella—finished with a splash of mango powder for that authentic achar kick. Medium-hot, sharp and perfect with chapati or rice.

4 Pieces Of Tender spring lamb chops marinated in our special house blend of spices, yoghurt with garlic, paprika and ginger juice.

Yoghurt-and-spice marinated chicken, flash-grilled until the edges char and the centre stays juicy. Served sizzling with salad and a lemon wedge & mint sauce.

Cubes of British paneer marinated in hung curd, kasoori methi and mild tandoori spices, char-grilled until the edges catch and the centre stays milky-soft. Served sizzling with crisp peppers and a lemon wedge.

Char-grilled chunks of chicken breast, crisp peppers and onion petals, all threaded on skewers and glazed in a tangy ketchup-soy marinade.

Whole chicken joint marinated overnight in yoghurt, Kashmiri chilli, garlic and garam masala, then roasted in the tandoor until the skin blushes crimson and the meat stays smoky-juicy. Served on a hot skillet with onion rings and lemon.

Chunks of fresh salmon marinated in lime, dill and mild tandoori spices, flash-grilled so the outside chars and the inside stays buttery. Served sizzling with lemon and crisp salad.

Juicy king prawns folded through a silky spinach-and-mustard gravy, sparked with garlic, cumin and a touch of cream. Mild, verdant and perfect for scooping with naan.

Steaks of meaty white fish, fried golden then folded into a thick, brick-red onion-tomato gravy sharpened with vinegar and Kashmiri chilli. Dry, spicy and spoon-coating—best with plain rice and a squeeze of lime

Crispy-fried aubergine slices tossed in a dry, hot masala of garlic, green chilli and tangy tamarind for a sweet-sour kick. Vegan, medium-hot and perfect for sharing.

Leafy spinach and mustard greens slow-cooked with cumin, garlic and garam masala, then folded through tender chickpeas for a creamy-yet-vegan bite. Mild, earthy and perfect with rice or naan.

Chickpeas wok-fried with onion, tomato, green chilli and a sprinkle of chaat masala for a dry, tangy bite. Vegan, medium-spiced and great stuffed in a wrap or scooped with naan.

Seasonal veg simmered in a light tomato-onion gravy with cumin, coriander and turmeric. Mild, vegan and perfect for scooping or pouring over rice.

Classic North-Indian chickpea curry in a tangy tomato-onion gravy spiked with cumin, garam masala and a squeeze of lemon. Vegan, medium-spiced and great with rice or naan.

Tender peas and soft paneer cubes simmered in a light tomato-onion masala with cumin and garam masala. Mild, comforting and great with rice or naan.

Shredded spinach and mustard leaves flash-fried with garlic, green chilli and cracked cumin—dry, vibrant and gently spicy. Vegan and perfect alongside any curry or naan.

Button mushrooms simmered in our house Bombay spice blend—cumin, coriander and a gentle chilli warmth—finished with fresh tomato and coriander for a light, saucy vegan side.

Sliced mushrooms pan-seared with plenty of fresh garlic, caramelised onion and our Bombay house spice mix, then loosened with a splash of tomato for a glossy, vegan side ready to spoon over rice or mop up with naan.

Mixed seasonal veg simmered in our Bombay house spice blend—cumin, coriander and a gentle chilli warmth—finished with fresh tomato and coriander for a light, saucy vegan side.

Brick-red, medium-hot gravy built on roasted chilli, cumin and tangy tamarind, simmered with tomato and a whisper of garam masala for a slow, spicy kick that clings to whatever you dunk.

Bright, chunky sauce of tomato, green chilli and peppers, wok-sealed for a sweet-charred edge and finished with a splash of lemon for zingy, medium-hot bite.

Tomato, onion and bell pepper quickly wok-sealed with ground coriander, cumin and fenugreek for a thick, medium-spiced, restaurant-style gravy that clings to whatever you dunk.

Rich tomato-onion base slow-cooked with garlic, ginger and garam masala for a smooth, medium-bodied gravy that works with everything from chips to grilled meats.

Fragrant basmati rice steamed with whole spices—cumin, cardamom, cloves and a touch of turmeric—for a warm, golden glow and gentle aroma.

Wok-tossed basmati with peas, carrots, green beans and sweetcorn, scented with cumin and a touch of turmeric. Light, vegan and perfect for mopping up any curry.

Steamed basmati grains tossed in whole spices, fresh lemon juice and fragrant zest for a light, citrus lift that pairs with any curry.

Steamed basmati folded with seasoned minced lamb, whole spices and a scatter of peas—rich, meaty and a meal in itself.

Steamed basmati folded with freshly grated coconut, curry leaves and a pinch of mustard seeds for a light, fragrant side that cools fiery curries.

Crisp lettuce, tomato, cucumber and red onion tossed in our Bombay house spice mix, fresh mint and a squeeze of lemon for a zingy, crunchy side that cuts through rich curries.

Soft tandoor-baked naan stuffed with seasoned minced lamb and a whisper of onion, then brushed with butter for a savoury, meaty tear-and-share side.

Hand-stretched naan topped with a cloak of garlic butter and fresh coriander, tandoor-baked until crisp-edged and pillow-soft. Perfect for mopping up sauces or enjoying solo.

Tandoor-baked naan stuffed with spiced onion, coriander and a pinch of cumin, brushed with butter for a soft, savoury tear-and-share side.

Soft tandoor-baked naan crammed with potato and chicken tikka, then brushed with butter for a hearty, tear-and-share side that doubles as a light meal.

House naan stuffed with a trio of spiced mince, cheese and garlic, then topped with sesame seeds and baked in the tandoor until golden and bubbling. A buttery, all-in-one tear-and-share show-stopper.

Whole-wheat dough rolled, folded and griddle-cooked in a whisper of ghee until flaky outside, soft inside. Perfect for scooping curries or mopping up sauces.

Whole-wheat paratha stuffed with seasoned minced lamb, griddle-cooked till golden and flaky, then brushed with butter for a savoury, meaty tear-and-share side.

Hand-slapped whole-wheat dough, tandoor-baked until char-spotted and smoky. Thin, soft and perfect for scooping or wrapping.

Thick-cut, fried until golden and fluffy inside, then dusted with a pinch of salt. Simple, crunchy and great for dunking in curry sauce or ketchup.

Crisp, golden lentil wafer, fried to order and perfect for crunching or scooping up pickles and chutneys. Vegan and gluten-free.

House Special Mango Chutney dip perfect to compliment poppodoms or to have with on the side with your dish.

House Special Mint Special dip perfect to compliment poppodoms or to have with on the side with your dish.

Ice-cold, original-taste Coca-Cola—crisp, caramel fizz that cuts through spice and refreshes between every bite. Served chilled straight from the fridge.

Bright, sparkling orange burst—sweet, citrusy and caffeine-free. Served ice-cold to cool the heat and refresh the palate.

Bottle Of Diet Coca Cola

Bottle Of Lemonade

J2O Glass Bottle

Bottle Of Sparkling Water