Itihaas

SHURUWAAT (Starters)

• Basket of Mixed PoppadomsGBP 5.50

  served with Minted Yoghurt, Mango Chutney & Pickled Onions

• Chaat Phati BhindiGBP 4.25

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

TANDOORI STARTER

• Murgh TikkaGBP 15.50

  Tandoori spiced chicken cooked in a charcoal clay oven.

• Soy Shashlik TikkaGBP 16.50

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

• Nairobi Chicken Samosa (2Pcs)GBP 8.50

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

• Amritsari MaachliGBP 15.50

  Tempura Cod fish in a golden spiced batter

• Minted Lamb Sheek KebabGBP 16.50

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

• Royal Jingha (King Prawns)GBP 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 TikkaGBP 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 ChampeyGBP 19.50

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

• Himalayan Fire RibsGBP 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 MurghGBP 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 PaneerGBP 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 MushroomsGBP 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 ChickenGBP 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 ChaatGBP 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)GBP 9.50

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

• Samosa Channa ChaatGBP 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)GBP 42.50

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

• Safari Sharing PlatterGBP 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 JoshGBP 22.50

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

• Palak GoshtGBP 22.50

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

• Masala ChampayGBP 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 KeemaGBP 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)GBP 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 MurghGBP 20.50

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

• Dhaniya Tahree MurghGBP 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 curryGBP 21.50

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

• Maharaja Maachli MasalaGBP 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 PhorenGBP 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)GBP 14.50

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

• Makhani PaneerGBP 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 CurryGBP 15.50

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

• Tandoori Soya Tikka MasalaGBP 19.50

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

• Methi Aloo Gobi (Vegan Friendly)GBP 15.50

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

• Tadka Dhal (Vegan Friendly)GBP 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 PaneerGBP 18.50

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

• Makhani DhalGBP 15.50

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

• Dhaba Channa Masala (Vegan Friendly)GBP 12.50

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

ACCOMPANIMENTS

• Tandoori RotiGBP 4.50

  Crispy leavened bread cooked in the base of the tandoor.

• Romali Roti (Handkerchief Thin)GBP 5.50

• Chilli Rogan Naan (Spiced Naan)GBP 5.00

• Makhani Naan (Buttered Naan)GBP 5.00

• Lasuni Naan (Garlic Naan)GBP 5.50

• Mature Cheddar and Coriander NaanGBP 5.50

  Extra mature cheddar cheese naan bread

• Amritsari KulchaGBP 6.50

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

• Laccha ParanthaGBP 5.50

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

• Peshawari NaanGBP 6.50

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

• Roti ki TokriGBP 16.50

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

BASMATI KHAZANA

• Sahdey ChawalGBP 6.50

  Plain steamed basmati rice.

• Jeera Chawel (cumin infused rice)GBP 6.50

• Mushroom & Truffle Oil PilauGBP 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 BiryaniGBP 21.95

• Murgh (chicken) BiryaniGBP 25.95

• Gosh (lamb) BiryaniGBP 27.95

• Jingha (prawns) BiryaniGBP 29.95

AURSAAT THEIN (Sideshies)

• Pomegranate RaitaGBP 5.95

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

• Punjabi SaladGBP 4.95

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

• Gun Powder FriesGBP 6.95

  Dusted with a gunpowder masala.

KUCH MEETHA (Selection of desserts)

• Kulfi Trio PlatterGBP 6.50

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

• Traditional Gulab JamunGBP 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 KulfiGBP 6.50

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

• Saffron and Pistachio RasmaliGBP 8.50

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

• Vegan Apple Jalebi with Lush Coconut Ice CreamGBP 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.