Cawnpore - An Indian Saga - Paddington delivery from Paddington

About Cawnpore - An Indian Saga - Paddington
Led by a chef passionate about that era in history, Cawnpore - An indian saga, serve up regional cuisines of India made popular during the period of British rule. Opt for a Tandoor Ka Khazana, dishes char-grilled in a traditional clay oven.
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Butter Chicken
£13.95
Uppu Kari (Karaikudi, Tamil Nadu)
£13.50
Gilafi Sheekh Kabab
£6.95
Murg Jal-Frezi
£12.95
Salmon Tikka
£8.50
Lamb Chops
£8.95
Jhinga Masala (Malabar)
£15.95
Dum Biryani
£14.95
Chicken Tikka Masala
£12.95
King Prawn Patia Puri
£8.95

Appetizers

Punjabi Samosa
The Classic Samosa, stuffed with tempered potatoes, ginger and spices, tamarind & green chutney.
£5.50
King Prawn Patia Puri
King prawns cooked with sweet, sour & hot spices served on fried indian flat bread
£8.95
Onion Bhajia
Finely shredded onions and spinach spiced with fennel and gram flour, tamarind chutney.
£5.50
Papadoms
£1.25
Keema Kulcha
Minced Lamb Stuffed white flour bread served with Seasonal raita
£6.50
Chicken Kurkure
West coast Mangalorean street food of chicken morsels coated with aromatic spices.
£5.95
Dal Soup
Fresh homemade prepared lentil soup, aromatic spices and fresh lemon juice
£5.50
Vegetarian
Aloo Tikki Chaat
Lightly spiced shallow fried potato patties, spiced chickpeas and chutneys.
£5.95

Grilled or Tandoori dishes

Paneer Tikka
Cottage cheese stuffed with prunes, diced mixed peppers, onions marinated in pomegranate, ground mace and yogurt.
£6.25
Tandoori Murg
Char-grilled chicken on the bone marinated in traditional Kashmiri chilli yoghurt base.
£5.50
Gilafi Sheekh Kabab
Soft minced lamb, roasted spices, ginger, and coriander, coated with onion & mixed bell peppers.
£6.95
Classic Chicken Tikka
Grilled boneless chicken flavored with cumin, ginger, garlic and red chilies
£6.50
Classic Chicken Tikka (main course portion)
Grilled boneless chicken flavored with cumin, ginger, garlic & red chillies
£11.95
Salmon Tikka
Salmon marinated in fenugreek leaves, cardamom, lemon juice & spice mixed hung yoghurt.
£8.50
Malai Jhinga
Tiger prawns marinated in creamed hung yoghurt, aromatized with caraway seeds.
£9.25
Lamb Chops
Best end lamb chops marinated in golden brown onions, yoghurt and garam masala.
£8.95

Main Course

Dum Biryani
Authentic biryani cooked with aromatic basmati rice, cinnamon, bay leaves, cardamom and yoghurt, tightly sealed and cooked over a slow fire, served with raitha.
£14.95
Butter Chicken
Marinated grilled chicken simmered in buttery tomatoes and fenugreek leaves.
£13.95
Chicken Tikka Masala
Marinated grilled chicken tikka simmered in a creamy buttery coconut sauce
£12.95
Railway Lamb Curry
A wholesome dish once served on the long train journey from Bombay to Calcutta.
£13.50
Uppu Kari (Karaikudi, Tamil Nadu)
Diced lamb cooked with shallot, garlic, ginger, red chillies, fennel and curry leaves.
£13.50
Saag Gosht
Slow cooked diced lamb with Fresh Spinach tempered with garlic & fenugreek .
£13.50
Rogan Josh (Kashmir)
Braised diced lamb cooked in browned onions, garlic, ginger and crushed red chilli.
£13.95
Chicken Korma
Chicken cooked with coconut, white onions and fresh cream
£12.95
Paneer Butter Masala
Cottage Cheese simmered in rich creamy buttery tomatoes, with the hint of fenugreek
£11.95
Murg Jal-Frezi
Sliced grilled chicken breast stir-fried with juliennes of chillies, onions and bell peppers.
£12.95
King Prawn Saag
Slow cooked king prawns with fresh spinach tempered with garlic and fenugreek
£16.95
Kori Gassi
Chicken tempered with curry leaves, chillies and coconut milk.
£12.50
CTM (1970s Glasgow, Scotland)
Chicken tikka masala, A British national favourite. “Enough said.”
£12.95
Jhinga Masala (Malabar)
Black tiger prawns gently simmered in a garlic, chilli, coconut and lime masala, tempered with mustard seeds and aromatic curry leaves.
£15.95
Kadai Murg
Fresh Chicken lightly spiced and tossec with onion, tomatoes and peppers
£12.50

Sabzi Bazaar / Market Fresh Vegetables

Dal Makhani
Black lentils cooked overnight, finished with cream.
£5.95
Saag Aloo
Spinach and potatoes cooked with light spices, garlic and onion.
£5.95
Palak Paneer
Indian cottage cheese with fresh spinach tempered with garlic.
£5.95
Tadka Dal
Slowly cooked yellow lentils tempered with garlic.
£5.95
Gobi Shimla Mirch
Cauliflower & green peppers cooked with onions, fennel seeds and ginger
£5.95
Saag Bhaji
Spinach cooked with light spice, garlics and onions.
£5.95
Baingan Thiyal
Aubergine cooked in tomato, onion and coconut finished with tamarind pulp.
£5.95
Mushroom Bhaji
Button mushrooms sautéed with garlic, onions and tomatoes.
£5.95
Bombay Aloo
potatoes cooked with onion, tomatoes and cumin
£5.95
Vegetarian
Bhindi Do Piaza
Okra tossed with onion, tomato and shallots.
£6.50
Punjabi chole
Chickpeas tempered with chopped onions, tomatoes, chilllies and garam masala
£5.95

Traditional Curries

Keeping up with the traditions, here are some the many dishes made famous by the British curry houses, revisited by The Raj of Kensington following on the methods and recipes passed down the generations.

Dhansak
Cooked with lentils, ginger, garlic and cumin seeds in a hot, sweet and sour sauce. A famous Parsee dish brought to Gujarat, India by the Zoroastrian people of Iran. Traditionally served with pulao rice (included).
£14.95
Madras Curry
Simmered in fairly hot gravy of red chilli, onions, garlic and a hint of lemon juice, finished with fresh coriander. It is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1600s (now Chennai). However, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain.
£12.95
Dopiaza
Cooked with onions, shallots, ginger, garlic, black cardamoms, cloves and peppercorns. According to the legend the dish was created when a courtier of Mughal Emperor Akbar accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India, and became a staple of Hyderabadi cuisine.
£12.95
Vindaloo (Very Hot)
Simmered in a chilli gravy of onions, garlic, ginger with added lemon juice for tartness and black pepper for extra pungency. Very hot the vindaloo was originally a Portuguese dish which took its name from the 2 main ingredients which were ‘vinho’, wine/wine vinegar, and ‘alhos’, garlic. Over time it was spiced up, hotted up and otherwise changed by the indigenous peoples of the ex-Portuguese colony of Goa. Not many restaurants produce an authentic Goan vindaloo.
£12.95
Balti
A pungent and aromatic dish made with garlic, onions turmeric, garam masala, an intense rapid stir fried curry over high heat. Balti is more a style of cooking than one particular curry. The word balti can be translated as "Bucket" and some say the style of cooking is specific to an area of northern pakistan known as baltistan. Since its arrival in the 1970s the balti has found home in birmingham, england.
£12.95

Accompaniments

Butter Naan
Leavened baked bread
£3.50
Garlic Naan
Naan filled with garlic and coriander.
£3.95
Pulao Rice
Basmati rice cooked with cumin and cardamom.
£3.95
Peshawari Naan
Naan filled with almonds, coconut & raisins.
£4.50
Plain Rice
Steamed basmati rice.
£3.50
Mushroom Rice
Basmati rice sautéed with mushrooms and garlic.
£5.50
Plain Naan
Leavened baked bread.
£3.50
Boondi Raitha
Seasoned fresh yoghurt, cucumber, onion, tomatoes and roasted cumin seeds.
£4.50
Punjabi Salad
Sliced red onions, skinless cucumber, green chillies, sprinkled with chat masala and lemon juice.
£4.50
Cheese Naan
Naan filled with grated cheddar cheese.
£4.50
Plain Paratha
Flaky whole wheat bread
£3.95
Green peas pulao rice
Basmati rice sautéed with fresh green peas and onions
£5.50
Roti
Wholemeal flat bread baked in the tandoor.
£3.50

Chutney and Pickle

Cool Mint
£0.95
Hot Mixed Pickle
£0.95
Sweet Mango
£0.95

Beverages

Home Made Lassi
Currently sold out
£4.50
Soft Drinks (330ml Glass Bottle)
£3.50
Beer (330ml)
£5.00
Mineral Water (75cl)
£4.25