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Punjabi food is popular for its snacks and tit bits generally eaten with afternoon tea or before full meal.
All tandoori starters are served with tandoori salad and mint coriander chutney. All tandoori main course portions are served with small rice, salad and gravy.
The cooking style lays emphasis on fresh ingredients subjected to quick fire on Tawa. Food is cooked in a colourful blend of spices, herbs, condiments and sauces.
Punjab represents rich freshly prepared curries which are very diverse in flavours by using a wide range of spices and herbs.
A famous Punjabi quickie.
A large population of Punjabi women are pure vegetarian and so there is wide range of fresh finger licking blends of seasonal vegetables that are consumed in the region.
The dum method of cooking stews food in a pan sealed with dough or foil to prevent the steam from escaping. All biryanis served from Sanjha are served with a pot of biryani sauce or Raita.
Any of the dishes below can be prepared with chicken, lamb, vegetables or tiger prawns. If you cannot find your favourite sauce please ask your server.