Tandoori Nights - Poole Town Centre

Starters. onion bhaji and samosa meat or vegetable. Main course: chicken tikka masala, chicken bhuna, bombay potato and pilau rice. Side dishes: 2 poppadoms, mango chutney, yoghurt mint sauce and naan.

Starter: Onion bhaji and chicken tikka starter. Main course: Chicken balti, shicken garlic chilli, Bombay potato and pilau rice. Side dishes: 2 poppadoms, mango chutney, yoghurt mint sauce and naan.

Starter: chicken tikka starter. Main course: chicken jalfrezi, chicken madras, Bombay potato and pilau rice. Side dishes: 2 poppadoms, mango chutney, mint sauce and naan. Hot.

Starter: chicken tikka starter. Main course: chicken tikka masala, chicken korma, Bombay potato and pilau rice. Side dishes: 2 poppadoms, mango chutney, mint sauce and peshwari naan. Mild.

Lamb minced, medium spiced and skewered in charcoal oven.

Triangular shaped pastry filled with spicy minced meat.

Spring chicken marinated in herbs and spices cooked in a clay oven.

Spring chicken marinated in herbs and spices cooked in a clay oven.

Diced chicken marinated in spices and grilled in a charcoal oven.

Diced chicken marinated in spices and grilled in a charcoal oven.

Tender lamb marinated in spices and grilled in a charcoal oven.

King prawn with egg and breadcrumbs fried in butter.

On the bone. Served with salad and mint sauce.

Off the bone. Served with salad and mint sauce.

Served with salad and mint sauce.

Served with salad and mint sauce.

Served with salad and mint sauce.

Pieces of chicken tandoori, chicken tikka, lamb tikka, king prawn tikka, seekh kebab, naan and served with salad and mint sauce.

Served with salad and mint sauce.

On the bone. Cooked in the tandoor, then in a delicately flavoured cream sauce.

Off the bone.

Mildly spiced pieces of chicken cooked in wine, cream and herbs. Mild.

Mildly spiced tender pieces of lamb cooked in wine, cream and herbs. Mild.

Mildly spiced king prawns cooked in wine, cream and herbs. Mild.

Mildly spiced off the bone tandoori chicken cooked with brandy. Mild.

Cooked in a clay oven then prepared as curry with onion, garlic, green chillies, selective herbs and fairly hot spices. Fairly Hot.

Cooked in a clay oven, then prepared as curry with medium strength spices, tomato and onion. Medium Strength.

Cooked in a clay oven, then prepared as curry with little hot and sour spices, garnished with chopped tomato and cucumber.

Chicken cooked in a clay oven, then prepared as curry with chickpeas. Medium Strength.

Cooked in a clay oven, then prepared as curry with lentils, garlic and sugar, producing a hot, sweet and sour taste. Hot, Sweet and Sour.

Cooked in a clay oven then prepared as curry with a hot, sweet and sour taste. Hot, Sweet and Sour.

Cooked in a clay oven then prepared as curry with maximum quantity of onion and medium strength spices. Medium Strength.

Off the bone tandoori chicken, cooked with medium spices, mint and herbs. Medium.

Cooked in a clay oven then prepared as curry with delicate spices and herbs. Fried garlic and green peppers produce a medium strength curry. Medium Strength.

Off the bone tandoori chicken, cooked with various pickle and medium spices. Medium.

Cooked with special naga pickle and exotic herbs and spices a hot dish of Bangladeshi origin. Hot.

Biryani with addition of banana and pineapple.

Biryani enveloped with omelette and a piece of lemon on top.

Prepared firstly in the tandoor, then blended with a thick succulent spicy sauce and flared in a special pan called a korai. A dish for the connoisseur.

Prepared in the tandoor, then flash fried with butter, onions, tomatoes, green chillies and aromatic herbs.

The basic curry is a sauce of medium consistency, produced from a wide but balanced range of spices, giving standard flavour.

Most suitable for beginners. A delicate preparation of yoghurt, cream, coconut and spices, producing a very mild but rich creamy texture. A flavour palatable for every kind of constitution.

A typical combination of central Asian and Indian spices richly prepared with pineapple. The compound mixture makes it particularly suitable for those who prefer a medium to sweet taste.

Four typical combinations of central Asian and Indian - spices, lychees, banana and pineapple. The compound mixture makes this dish suitable for those who prefer a medium to sweet taste.

Thoroughly garnished with onions, tomato and selected spices. Bhuna is extensively treated to produce a dish of medium strength. A little condensed but one of the most tasteful dishes.

A maximum quantity of onion, seasoned and fresh, applied with dozens of spices to produce a taste that is medium. A very suitable dish for one who prefers a medium taste.

This aromatic fenugreek leaf is used to give this dish its subtle savoury taste.

A special preparation with pimento, garlic and garnished with tomato. Fairly hot, a little dry.

Prepared in the same way as the basic curry adding maximum quantity of onions, tomato and green pepper. Distinguished feature is that it is cooked with a boiled egg.

A dish of medium strength applied with many spices and prepared with banana.

A dish of medium consistency cooked with a combination of spices and prepared with potato.

A dish of medium consistency cooked with a combination of spices and prepared with potato.

In which is extensively used garlic, onion, tomato puree, red chilli, black pepper, sugar and lemon. A hot, sweet and sour taste.

Another most popular dish of South Indian origin. A rich fairly hot taste. Extensively prepared with garlic, chilli and tomato puree.

A hot, sweet mid sour taste. A tempting mixture of coconut, black pepper, lemon, spices and sugar.

A South Indian dish renowned for its fiery, rich and extravagantly hot flavour. Black pepper, lemon and red chilli are among the many spices used. Only suitable for those of a strong constitution.

Cooked with special naga pickle and exotic herbs and spices, a hot dish of Bangladeshi origin.

Spiced potato.

Lentil.

Lentil, fried with ginger and garlic.

Madras hot vegetables, curry mixed with lentils. Hot.

Potato and cauliflower cooked in spices.

Spinach and potato cooked in spices.

Ladies fingers, okra.

Spinach.

Chickpeas.

Cheese and spinach.

Peas and cheese.

Basmati rice fried with onions, peas, nuts, sultanas and almonds.

Saffron rice.

With peas and onions.

Cooked with egg, peas and onions.

Cooked with mushrooms, peas and onion.

Leavened bread baked in the tandoori.

With fine almonds and sultanas.

With minced meat.

With garlic.

Bread baked with butter and fried in ghee.

With vegetables.

Thin soft bread.

Thin fried bread.

Crisp.

Yoghurt with onion.