Jay Pur - Banbury

1 chicken chat , 1 papadom , 1 chicken tikka balti , 1 sag aloo , 1 pilau rice , 1 nan.

1 chicken chat , 1 sheek kebab , 2 papadoms , 1 chicken tikka balti , 1 lamb tikka mossala , 1 sag aloo , 1 pilau rice , 1 nan.

1 chicken chat , 1 chicken tikka , 1 sheek kebab, 3 papadoms , 1 chicken tikka chilli balti , 1 lamb korai , 1 chicken tikka mossala , 1 aloo gobi , 2 pilau rice , 2 nan.

1 chicken pakora , 1 prawn puri , 1 lamb tikka , 1 shami kebab , 4 papadoms , 1 lamb passanda , 1 jeera chicken , 1 chicken jalfrezi , 1 jaypur special balti , 1 mushroom bhajee , 1 sag aloo , 2 pilau rice , 2 nan.

King sized prawn baked in tandoori ,extensively prepared with rich tomato based sauce with touch of cream and yoghurt.

Cooked with natural spices, medium spiced curry made in cast iron pot known as Korai.

Lamb tikka slices cured in homemade yoghurt, herbs and a nutty creamy curry.

Cooked in aromatic flavoured sauce with ginger , coriander and pickled herbs.

Medium spiced dish flavoured with mint.

Chicken tikka or lamb tikka , with mincemeat cooked in the chefs own spices and garnished with an omelette , served with medium hot bhuna sauce.

Chicken tikka or lamb tikka cooked with onion and capsicum & mushrooms.

Chicken or lamb cooked in a very hot chilli pickle sauce , highly recommended for those who love a vindaloo.

Chicken tikka or lamb tikka cooked with roasted onion and capsicum.

Cooked with masala fish, fresh garlic, green chillies, onions and chefs own special sauce.

Masala fish, king prawn and prawns cooked with chefs own special recipe.

Medium dish, mixed with chicken tikka, lamb tikka, sheek kebab and garnished with a thick sauce.

Tiger king prawn with shell on cooked with spinach , onions , chefs special spices and cheese.

Marinated chicken or lamb tikka , garnished with fried onions and capsicum.

Half chicken on the bone.

This is a combination of tandoori varieties compromising chicken tikka , lamb tikka , tandoori chicken and kebab. Served with fresh salad and a nan.

Cooked with fresh mango.

A unique curry for madras lovers with green chilli.

Spicy hot with tomato, chilli and dhaniya, a unique alternative to a hot curry.

Spicy hot with tomato, chilli and dhaniya, a unique alternative to a hot curry.

Slightly hot chopped onions, green peppers, green chillies.

Cooked with onion and tomato flavoured with capsicum, methi - pathia – condensed and spicy, Soft dry medium hot and highly recommended for everybody (hot or mild on request).

North Indian Origin, Fairly hot and sour, garnish with hot lentils and pineapple recommended for regular curry eaters, (hot or mild on request).

Cooked with chopped onion, spiced with all the original spices. Metipathia, medium hot, dry, recommended for everybody.

Very mild and creamy, sweetly flavoured with almond sultanas and coconut. Highly recommended for children and those keen on creamy, fruity curry.

East Indian origin, hot and sour, comprised of crushed onion, pieces of lemon, tomato paste and cooked with traditional spices.

Very hot dish.

Otter than madras.