ANISA'S TANDOORI Takeaway Menu

Straters: 1 tandoori mixed platter, onion bhaji Main course: Chicken tikka masala, chicken balti Side dishes: 1 saag aloo Naan Bread: Plain naan, poppadoms and pickles

With varieties of chutney and onion salad.

Pieces of lamb on the bone marinated in tandoori spices in a spare rib style.

Juicy diced chicken or lamb, marinated in tandoori spices and cooked in the tandoori.

Chicken quarter on the bone, lightly spiced and marinated with chilli, mint, coriander and yogurt, roasted in the tandoori.

3 pieces. The ever popular triangle stuffed pastry, available in a choice of meat or vegetable fillings.

Mild, creamy with seafood cocktail sauce.

Lightly spiced prawn or king prawn tossed in chat masala with shredded ginger, garlic, and spring onions, served with a puffed puree.

An appetising range of full Indian flavoured chicken wings, sheek kebab, lamb tikka and chicken tikka.

Potatoes or chicken cooked in a chatt masala and served with a puree bread.

Chicken with garlic, ginger, onions, mixed peppers and fresh green chilli to provide sour taste. Spicy.

Onion bhajis, mildly spiced, cooked in cream then seasoned with butter and mango for a very sweet taste. Mild.

Marinated chicken or lamb cooked with onions, green peppers, tomato, garlic and coriander. Served with a chef's special achari sauce. Medium.

Marinated chicken or lamb, fire grilled in a clay oven. Cooked with mint green pepper and onion with a very special butter cream and coconut. Medium.

Chicken breast maninated with onion, capsicum, tomato, cooked in the clay oven which is then cooked again with fresh crushed garlic, ginger green chilli, coriander, pinch or sugar, crean and spinach. The dish is distinctive colour, hence the same hariali green. Spicy.

Mixture of tandoori specials with green chilli, capsicum, onion and tomato sauce. Chicken tikka, lamb tikka, sheek kebab, tandoori chicken, tandoori king prawn. Spicy.

The natural breast of the chicken, fried or griddle pan. Served with onion, pepper, bullet chilli, green chilli with fresh garlic and lots of fresh coriander. A hot dish for the advanced curry lover. Hot.

Grilled sirloin steak marinated in yogurt sauce, specially prepared with bangladeshi herbs and spices. Barbecued over flaming charcoal in a tandoori oven. Cooked with fried meat, mushrooms, fresh garlic, ginger, coriander and cooked in specially made balti sauce. Delicate fried with a touch of cream. Please mention how hot you would like it to be.

Chicken or lamb cooked on charcoal in a tandoori clay oven, served in a tandoori spicy cream sauce with coconut and almond. Mild.

Marinated lamb in a sauce of cream with coconut and natural yoghurt, lightly spiced. Mild.

Boneless tandoori chicken cooked in a creamy butter sauce, sauce, made with coconut flakes, a touch of coconut, onion, cream and a touch of tomato paste to give a slightly sweet buttery and creamy flavour. Mild

Cooked with lots of garlic and chef's own style. Mild.

Prepared with spinach, special indian herbs and chef's selected spice. Medium.

Chicken pieces cooked with braised onions, mixed spices and coriander and coconuts. Medium.

Cooked with sylhety special lemon in a Bengal sauce with a slight sharp taste. Sathkora is special lemon which is only available in Bangladesh. Its unique aromatic taste makes it different from any other lemon cooked in light of Anisad. Medium.

Cooked with strong spices. Medium.

Tender pieces of chicken or lamb immersed overnight together with onions, peppers and tomatoes, grilled and gently cooked in deshi style. Medium.

Tenderised strips of chicken or lamb cooked in english mustard sauce, blended spices, fresh tomatoes, green peppers, onions with green herbs. Medium

Cooked with bay leaves, cinammon, cumin seeds, chicken breast or king prawns in a chef's own special blend of freshly prepared spice. Fairly hot and spicy dish cooked with onions, mixed peppers, garlic and ginger. Medium.

Chicken or lamb tikka cooked with onions, peppers and tomatoes in a rich sauce special sylhety naga chilli sauce base is used. Spicy.

Cooked with fried chopped onions, green peppers, tomato, coriander and green chilli, served spicy hot. Spicy.

Cooked off the bone chicken from the charcoal fire and cooked with fresh green chilli, coriander and a touch of masala sauce. Spicy.

Mixture tandoori.

Savour the vibrant flavors of our Naga Box, a feast that brings together the rich tastes of Naga and the comforting essence of Indian cuisine. This box features tender Naga donner meat and succulent chicken tikka, both expertly marinated and cooked with a blend of aromatic spices that dance on your palate. Served on a bed of fragrant Turkish rice, this meal is accompanied by plain chips and a soft, paratha. Also, a refreshing mint sauce on the side!

Succulent chicken tikka, infused with aromatic spices and savory onions, nestled in a soft naan. Packed with salad and a side of cool mint sauce.

A delicious combination of tender chicken tikka, succulent lamb tikka, and flavorful shish kebab, all marinated in aromatic spices and mixed with caramelized onions. Served in a warm plain naan, filled with salad, and accompanied by a refreshing mint sauce.

Chicken, lamb tikka and prawn cooked together with mushrooms in a special balti sauce. Medium.

Chicken or land tikka cooked in a rich tandoori sauca. Medium.

King prawn marinatze in a special yogurt sauce garilled in the tandoori oven, then cooked in balti sauce. Medium.

Mixed vegetables cooked in chef's special balti sauce. Medium.

Tender spices of chicken or lamb marinated in freshly grounded aromatic herbs and spices, barbecued with onions, capsicum and tomatoes. Medium.

Chicken or lamb tikka on lamb chops cooked with chilli, onion and green peppers casked with Bangladeshi way. Hot.

With chef's special balti sauce in sweet, sour and hot with lantils. Hot.

Chicken and lamb cooked in a hot sauce with lots of garlic and fresh green chillies with herbs, and balti saure. Hot.

Marinated pieces of chicken breast off the bare, cooked in the clay oven. Medium.

Marinated pieces of duck, cooked in the clay oven. Medium.

Lamb chops marinated in a specially prepared spicy sauce. Medium.

Pieces of marinated chicken or lamb skewered with pieces of capsicum and onion, grilled in the clay oven. Medium.

Marinated tiger prawns, cooked in clay oven.

Duck cooked in original masala sauce, the all time favourite re invented with duck. Mild.

Duck tikka cooked in chef's special balti sauce. Medium.

A very subtle tasty dish cooked in a base of yogurt and coconut cream, almond. Mild.

A very subtle tasty dish cooked in a base of yogurt and coconut cream, almond. Mild.

A very subtle tasty dish cooked in a base of yogurt and coconut cream, almond. Mild.

A very subtle tasty dish cooked in a base of yogurt and coconut cream, almond. Mild.

A very subtle tasty dish cooked in a base of yogurt and coconut cream, almond. Mild.

A very subtle tasty dish cooked in a base of yogurt and coconut cream, almond. Medium.

A very subtle tasty dish cooked in a base of yogurt and coconut cream, almond. Medium.

A very subtle tasty dish cooked in a base of yogurt and coconut cream, almond. Medium.

Well spiced dishes which orginate from Northern Indian. Their distintive taste in generate by the additional fresh tomatoes. Medium.

Well spiced dishes which orginate from Northern Indian. Their distintive taste in generate by the additional fresh tomatoes. Medium.

Popular Persian dishes prepared with lentils and pineapple giving them a sweet and sour taste. Medium.

Popular Persian dishes prepared with lentils and pineapple giving them a sweet and sour taste. Medium.

Popular Persian dishes prepared with lentils and pineapple giving them a sweet and sour taste. Medium.

Popular Persian dishes prepared with lentils and pineapple giving them a sweet and sour taste. Medium.

Popular Persian dishes prepared with lentils and pineapple giving them a sweet and sour taste. Medium.

A method of preparation which involves the use of spinach of achieve a dish os desirable taste. Medium.

A method of preparation which involves the use of spinach of achieve a dish os desirable taste. Medium.

A method of preparation which involves the use of spinach of achieve a dish os desirable taste. Medium.

Persian dish, dry, hot and sour. Medium.

Persian dish, dry, hot and sour. Medium.

Fairly hot Dishes, originally from Sri Lanka involving great use of coconut producing thicker consistency of exotic taste. Hot.

Fairly hot Dishes, originally from Sri Lanka involving great use of coconut producing thicker consistency of exotic taste. Hot.

Fairly hot Dishes, originally from Sri Lanka involving great use of coconut producing thicker consistency of exotic taste. Hot.

Slightly hatter, smooth Indian style. Spicy.

Slightly hatter, smooth Indian style. Spicy.

Similar to madres, hot but involving a greater use of hotter spices. Hot.

Similar to madres, hot but involving a greater use of hotter spices. Hot.

Similar to madres, hot but involving a greater use of hotter spices. Hot.

This is the hattest curry available, repared with great care for those who truly want a fiery taste. Very hot.

This is the hattest curry available, repared with great care for those who truly want a fiery taste. Very hot.

Large

Large

Type of curry cooked with specially prepared spices with generous ase of garlic, green pepper and fresh hers. Medium.

Medium.

Medium.

Hot, sweet, sour, cooked with lentils, pineapples. Herbs and spice spicy. Mild.

Type of curry cooked with specially prepared spices with generous ase of garlic, green pepper and fresh hers. Medium.

Spinach and potato.

Cauliflower and potato.

Aubergine.

Lentils with garlic.

Basmati rice cooked with ghee and flavoured with saffron.

Basmati rice cooked with egg, nuts and sultans.

Stuffed with minced lamb.

Stuffed with coconut.