Jinnah Restaurant Takeaway Menu

Marinated chunks of breast cooked in a clay oven with onions capsicum and tomatoes

Marinated and cooked in a clay oven

Marinated king prawn cooked over charcoal

A healthily and highly nutritious dish ate same time extremely delicious

A dish splendidly created to tantalise your taste buds. A blend of herbs and spices

Cooked with a selection of lentils green chilli lemon juice fresh garlic and ginger sprinkled with fried onions and topped with fresh lemon

Slow cooked pot roast shank of lamb with a special blend of herbs and spices

Cooked in a clay oven and highly flavoured with fresh garlic green chilli capsicum and tomatoes

Marinated in fresh lemon juice capsicum onion fresh green chilli and bullet chilli Slightly spicy

Cooked with fresh green chilli bullet chilli mixture of coloured capsicum spring onion fresh garlic ginger fresh spinach. This astonishing dish is like what you would eat at an Asian familys home as a guest. Neatly spiced

A specialty from Hydrabad. Marinated and cooked in tantalising mixed pickles masala laced with fresh green chilli and fresh coriander Fairly hot

Relatively sophisticated dish developed for the Mongul emperors. Tender young meat such as calf or spring chicken always used for this dish so its easy to break with your fingers avoiding the need of cutlery. Its knack of course aided greatly by using chapatti nan as a type of cutlery to carry it in your mouth. The once all powerful Shah of Asia said that eating with knife and fork was like making love through an interpreter

The most famous common spice blend flavours to enhance rather then drawn out the star ingredients. The recipe is modern explosive flavours it will change your perceptions of our food so that you will contemplate eating. Cooked with red onion coloured capsicum plum tomato and chilli paste Hot

Marinated in a delightful spicy sauce with fresh lemon spring onion red onion garlic ginger paste and black pepper. Sprinkled with fresh dhania. It might sound a lot hotter...then it is

A unique Punjabi dish which is a must at almost any function or celebration. Made with fresh green chillies cloves cumin seeds black peppers and sprinkled over with fresh coriander Might be spicy

Marinated in aphrodisiac. Cooked with lots of fresh herbs and spices to a fairly strong strength. Made with fresh green chillies might have after effects Fairly hot

Lamb cooked with fresh spinach leaves ginger and capsicum

Lamb chicken mince meat cooked over charcoal in clay oven then re-cooked in balti style

The most complex of all great curries. Comprises twenty one ingredients each roasted individually prior to being grained this lends a rich brown colour to this mouthwatering dish

A classical Afghanistani dish which considering the expense and effort involved its normally cooked for royalty. Cooked very gently in a rich sauce finely chopped spring onion and sprinkled over with fresh coriander

Cooked in a lightly spiced sauce with a variety of fresh herbs and spices fresh tomatoes plain yoghurt and fresh mint. Very highly recommended

Lamb OR chicken dish of Kashmir undoubtedly the prince among curries topped with fresh tomatoes

An amazing mixture of tender lamb curried with minced chicken breast spinach and tomatoes. This dish is spiced with garlic ginger and garnished with crumbled egg Medium

Seafoods cooked in a very rich sauce with a variety of flavours. Can be made medium OR hot

Cooked with almonds coconut and sultanas sprinkled with nuts and poppy seeds

The indulgent dish from subcontinent the subtle flavour of king prawn is beautifully complemented by the cheese fresh tomatoes yoghurt and a touch of cream garnished over with almonds

Fish cooked in traditional herbs and spices with fresh green chilli coriander anardana spring onion and served in a karahi

Whole piece of fish marinated in herbs and spices then deep fried