Grameen Lounge - Huddersfield

For 2 or 3. A combination of Persian chicken, lamb tikka and seekh kebab, grilled and served sizzling.

For 2 or 3. Tiger prawns in lahori pesto, pan fried cod in kashmiri masala, telapia fillets coated with all spice and coriander paste, served sizzling.

For 2 or 3. Onion bhaji, vegetable samosa and spicy aloo pakoras served with salad and mint sauce. Suitable for vegetarians.

For 2 or 3. Strips of chicken breast coated in a herb pesto, grilled and basted in its own juices with lime and zingy coriander. Served sizzling with shredded mozzarella, drizzled with tamarind and olive oil dressing.

Chicken or lamb. Persian influenced cutlets grilled in a melange of spices and tangy pesto, served on a bamboo skewer.

Tender quartered spring chicken marinated in our own blend of piri piri sauce, grilled with aromatic herbs and a spicy yogurt pesto. Slow cooked to melt in the mouth.

Firm favourite in the Indian sub-continent, strips of your chosen ingredient tossed and coated in gram flour, then dipped in a golden aromatic batter, infused with herbs and spices. Soft and crunchy.

Firm favourite in the Indian sub-continent, strips of your chosen ingredient tossed and coated in gram flour, then dipped in a golden aromatic batter, infused with herbs and spices. Soft and crunchy. Suitable for vegetarians.

Tender small lamb chops marinated in an aromatic fusion of herbs, spices and homemade tangy yogurt, basted with its own juices and kashmiri masala whilst grilling in a tandoori.

Spicy mince lamb flamed grilled Algerian style, shallots, ginger, garlic and a fusion of aromatic herbs.

Crispy pastry stuffed with seasoned minced lamb and aromatic herbs and spices, a firm favourite as light ginger food.

Tiger prawns coated in Lahori pesto and tangy yogurt, tenderly cooked with onions, peppers and tomatoes which compliment the succulent flavours of the prawns, served on a bamboo skewer.

Parcels of cod coated in a Lahori dry spice, cooked with spiced and fried onions with a hint of turmeric, coriander and fenugreek leaves. Bog things come in small packages. May contain bones or traces of bones.

Indian sub-continent favourite, a crispy circular pastry stuffed with tangy mashed chickpeas cooked with caramelised onions and a herb pesto, drizzled with tamarind, down the hatch in one go!! Suitable for vegetarians.

The worlds famous snack of crispy onions with a touch of very finely chopped potato flakes and crispy lentils moulded into a sphere mesh with aromatic spices and herbs then deep fried in a coating of gram flour until, golden brown and crunchy. Suitable for vegetarians.

Crispy pastry stuffed with garden variety mixed vegetables, seasoned with a aromatic herbs and spices served with a fresh crunchy salad accompanied by a creamy mint sauce. Suitable for vegetarians.

A mild, creamy dish made with the chef's own brand of sweet spices and coconut cream. May contains nuts or traces of nuts.

A dish cooked in stir fried onions, garlics, ginger, tomatoes with a melange of spices and herbs and then flared in the karahi (wok). Medium.

A fiery dish cooked with strips of onions, green peppers, sliced ginger, garlic puree and green chillies and naga chilli paste. Hot.

A fiery dish cooked with strips of onions, green peppers, sliced ginger, garlic puree and green chillies and naga chilli paste.

A medium, spiced dish made with caramelised onions and tomatoes in a thick gravy sauce, garnished with fresh coriander. Medium.

A medium, spiced dish made with caramelised onions and tomatoes in a thick gravy sauce, garnished with fresh coriander.

A medium, spiced dish made with caramelised onions and tomatoes in a thick gravy sauce, garnished with fresh coriander. Mild.

A medium, spiced dish made of mung dhall and masoori dhall, touch of tomato and garlic puree and a melange of spices. Sweet and sour. Medium.

A medium, spiced dish made of mung dhall and masoori dhall, touch of tomato and garlic puree and a melange of spices. Sweet and sour.

Roasted potatoes cooked in balti masala, garlic puree, caramelised onions and zingy herb pesto. Hot.

Spiced chickpeas tossed with blanched palong sag in a light herb pesto of turmeric and tamarind.

Baby spinach leaves and lentils cooked with a touch of aromatic herbs and spices, simple but nice. Medium.

Homemade cheese and baby spinach leaves cooked in a thick creamt or curry sauce. Mild.

Baby spinach, roast potatoes tempered with ginger and garlic puree and hints of pureed tomato. Medium.

Homemade cheesed toasted in a clay oven to give a light smoky taste, then added to a bhuna sauce. Medium.

Cauliflower, chickpeas and roasted bombay potatoes in bhuna and balti masala sauce laced with shahi jeera. Medium.

A hot fiery vegetable dish, cooked with strips of onions, green peppers, green chillies and herbs. Hot.

Steamed and spiced vegetables tossed with mung dhall in a thick sweet, tangy, spicy sauce. Medium.

Sliced mushrooms cooked in a light garlic bhuna sauce with hints or coriander and crushed mustard.

Sliced mushrooms cooked in a light garlic bhuna sauce with hints or coriander and crushed mustard. Medium.

Soft potatoes and cauliflower tossed together in a caramelised bhuna sauce. Medium.

Cauliflower, softly cooked with turmeric and herb pesto, tempered with all spice. Medium.

Chickpeas cooked in soft chatt masala consisting of caramelised onions in tomato puree.

Chickpeas cooked in soft chatt masala consisting of caramelised onions in tomato puree. Medium.

Roast potato and flash fried fenugreek leaves cooked in aromatic spices, garlic and pimento sauce. Mild.

Lentils (mung dhall) slow boiled and sauteed with spicy masala relish, a goan favourite. Hot.

Lentils tempered with turmeric, garnished with a smoky garlic and coriander tarka. A fiery topping. Medium.

Arabian fusion dish, tangy and warm, simmered with crushed plum tomatoes, fennel, coriander and green pepper pesto, tempered with onion seeds, dry methi and a hint of lemon pepper. Mild.

Indian-Persian spinach and chickpeas concoction, smoked cumin and coriander blended with chilli flakes, laced with a herby relish, hint of tamarind and fruit molasses added to the fusion process.

Punjabi dish with a punch! Lahori and kashmiri pesto blended with mango relish and Greek yogurt, slowly tempered with braised onions, roasted coriander and plum tomato puree, tangy and warm. Mild to medium.

A garam masala inspired dish, diced potato tossed with mashed plum tomatoes, our own dried chilli flakes with seeds as well, stewed with caramelised onions and garlic to meld spices together sweating..., Maybe warm feeling inside..... Definely.

A sub-Sahara dish, cooked with a melange of herbs and spices that are added at intervals, sealed with terracotta dish layered with smoked paprika, lime and coriander pesto. Mild to medium.

Fire extinguishers at the ready.... This is our homemade fire breather!!! Bullet chillies and the lethal naga mirch flared in the wok with braised onions, turmeric and lemon pepper pesto. Mind-blowing.

A robust dish with a nice balance of Greek yogurt, cinnamon sticks, zingy corinader, aromatic herbs, all fused together with roasted peppers and stir fry onions. Kapow!!! Melt in the mouth dish, enjoy. Mild.

This is a dish that is roasted, toasted then coated, layered in an infusion of mint, spinach leaves, caramelised onions, tomato, garlic and coriander paste, slowly cooked and finished flared in a wok. Mild to medium.

A very simple dish created with Greek yogurt, touch of garlic, ginger and coriander pesto, tempered with cumin and coriander. Very mellow for those who prefer something mild but not creamy.

Persian baby spinach and chickpeas cooked with fresh garlic and Bangladeshi bayleaf giving out a sensation burst of flavour.

Chicken or lamb cooked with green chilli infused with tandoori roast garlic, pepper and onions. Medium.

Spicy or Mild. Tender breast of chicken marinated in a zingy lime and coriander pesto infused with mashed ginger and garlic. Grilled, served sizzling with a wild lemon infused tava drizzle. Medium.

A moghul influenced dish, chicken, lamb and tiger prawns immersed in a rich pesto of tomato and coriander, the sauce is cooked in a tangy lahori pesto, minty fennel and a good helping of fresh puree is added then flared in a wok, creating a titillating combination of flavours. Mild to medium.

Chicken or lamb cooked in garlic, fresh mushroom and fresh chillies, aromatic spice and Bangladeshi bayleaf special sauce. Mild.

Sping chicken and minced lamb combined with spice seasoning, cooked with tomato, capsicum and onion then chicken to give a rich taste. Mild.

A mellow zingy coconut dish, tiger prawns grilled in a spicy masala relish, the sauce is cooked with bay leaves and cinnamon, desiccated coconut and curry leaves a nice helping of paprika is added along with the juices of the tiger prawns, the combination of these ingredients are then sealed by a fiery tarka of garlic and coriander. Simply a treat for fish lovers. May contain nuts or traces of nuts. Medium.

Succulent fillets of telapia coated in behari masala, the fillets are then lightly pan fried to seal the flavour of the dish, it is then combined into a sauce of pimento, garlic, bay leaves and fresh baby spinach. May contain bones or traces of bones. Medium.

Medium spiced fish cooked in our chefs special recipe, the infusion of bayleaf, garlic, fresh tomato and green chillies to give out a unique taste.

Telapia fish tartard and enriched in our chefs special recipe to give out combination of a zesty and tangy flavours, garnished with bayleaf and green chillies.

Tender pieces of chicken or lamb cooked in a tandoori sauce, ground coconut, fresh cream and aromatic spices. May contain nuts and traces of nuts.

Diced spring chicken cooked with homemade butter, ground coconut and fresh cream. May contain nuts and traces of nuts.

A house favourite juicy chunks of Persian tikka cooked in a creamy kashmiri and balti pesto, created with fresh cream and a touch of lemon pepper seasoning. Sweet and tangy but not too creamy. Medium.

Tender pieces of chicken or lamb tikka marinated in spices cooked with cream and coconut powder. Mild.

Chicken or lamb cooked with black pepper powder and onions with tomatoes, coriander and ginger in thick sauce.

Boneless spring chicken cooked with plum mango, coconut and dressed with mango slice. May contain nuts or traces of nuts.

Chicken, meat and prawn.

Chicken, meat and prawn.

Tiger prawns coated in a spicy lahori pesto and Greek yogurt, skewered and grilled with onions, peppers and tomatoes which compliment the tasty succulent flavour of the tiger prawns.

Your chosen fish is coated in behari pesto, then grilled with red peppers, tomatoes and drizzled with tamarind and lime to enhance the flavours of the fish served sizzling with caramelised onions.

Tender quartered spring chicken, marinated and spiced with aromatic, herbs, lahori pesto and fresh zingy lime, grilled and batsed to seal in the flavours.

Persian spiced cubes of chicken or lamb marinated in Green yogurt with a melange of herbs, ginger, shahi jeera (Shashlik) skewered with onions, red peppers and tomatoes which add a clean zingy taste to the chicken or lamb, basted in its own juices to retain the succulent flavours.

Famous in the Indian district of Lucknow, these tender pieces of lamb chops which are marinated in an aromatic fusion of herbs, spices and homemade tangy yogurt, grilled in tha tandoor, basted with its own juices finished with kashmiri leaves and coriander drizzle.

A combination of Persian spiced chicken and lamb strips, seekh kebab, tender lamb chops, chicken piri piri all brought together so that you get a taste of all the grill selection, go on, enjoy this is a dish that will leave ou stuffed, you might need assistance.

Diced homemade tender paneer marinated in tandoori spices, herbs and yogurt, cooked in clay oven.

Chicken cooked with fresh garlic and chefs special spice. M.

M.

Cucumber, onions, mix Greek style yogurt.

Sweet coconut.