Ishas Takeaway Menu

Mince chicken chick peas onion spices dipped in egg and fried

2 Per Portion

4 Per portion

3 Per portion

Quarter chicken 1 shish kebab 1 king prawn lamb and chicken tikka

Bhuna is first and foremost a cooking process where spices are gently fried in pure olive oil to bring out their flavour. The dish bhuna is an extension of the process where meat is added to the spice and then cooked in its own juices which results in deep strong flavours but very little sauce. The restaurant bhuna is a well spiced curry with a thick sauce. It is often garnished with fried green peppers and shredded onions Medium

A famous parsee dish. An authentic dansak will be made with lamb and contain vegetables and many different types of daal (the sak in the name). The dansak is often referred to as hot sweet and sour with lentils. The hot is chilli powder the sweet is sugar and the sour is lemon juice. Ishas commonly use masoor dhal (split red lentils) but some restaurants now use chana daal to good effect. If it is done well the dansak is an excellent curry with contrasting flavours and textures Medium

Like its more famous cousin dansak pathia is a parsee dish. Pathia is hot sweet and sour in equal measure. It is usually garnished with fried tomato pieces Medium Sweet and Sour

Ishas vindaloo is a hotted up version of the madras curry. The restaurant vindaloo is a very hot (red in colour) curry and quite rich in tomatoes. Mostly though it comes with plenty of sauce and is strongly spiced Very Hot

A traditional korma will have a long slow cooking. In fact korma is not a particular dish but rather a method of cooking similar to braising. Because korma is a cooking method there are a wide variety of dishes that could be described as korma. The korma contains ground almonds coconut and thick cream Mild

Chicken meat mushroomprawn mix veg and pineapple

Boneless chicken cooked in tandoor oven finished with butter fresh coriander and tomatoes

Chunks of cvurd cooked with tomatoes capsicum touch of cream sprinkled with fresh coriander

Mince balls cooked in a hot and sour sauce. A kashmiri ultimate dish which you will endeavour if you dare

Chicken cooked for our own chef special buttery sauce

Chicken cooked with red wine peppers green chillies tomatoes and onions Spicy Dish

Cooked in hot and sour chilli sauce extensively prepared with lemon and fresh coriander

Chicken OR meat cooked with a special masala chilli sauce. (very rich and hot)

Chicken OR lamb with the choice of having it on the bone OR boneless and cooked with traditional kashmiri herbs and spices in a clay pot (known as the handi) by cooking and serving in the clay pot customers can experience the true taste of authentic kasmiri cuisine with a truly mouth watering aroma and taste

A mixture of king prawn prawns and tandoori fish marinated and cooked with the chefs own blend of traditional kashmiri herbs and spices to give you a truly authentic kashmiri balti

Spring lamb marinated over night and cooked with the chefs own blend of herbs and spices mixed with rice and steam cooked to give you a memorable experience

Mix vegetables pakora cooekd in a yoghurt based curry sauce and the chefs cown blend of herbs and spices. A true kashmiri village curry