Nawaab Khan - Cragg Hill

24 hour notice required. Murgh massallam - succulent spring chicken marinated in herbs and spices then left overnight. It is then carefully cooked over a charcoal oven with specially prepared massallam sauce. Beautifully garnished with tomatoes, onions and lemon, served with pillau rice and vegetables.

24 hours notice required. Lamb raan - succulent leg of lamb marinated in herbs and spices overnight. Then cooked over a charcoal oven and served with 4 different vegetable dishes served with pillau rice and green salad.

A special combination of chicken tikka, lamb chops, fish masala, seekh kebab. Served on a hot sizzler plate.

Cubes of chicken breast with onions, special herbs and spices, coated with gram flour, then deep fried.

Succulent chicken wings marinated in spices and yoghurt, cooked over charcoal.

Minced chicken mixed with onions, herbs and masala, then deep fried.

Chicken pieces cooked with bhuna sauce, herbs and spices then served on a puri.

Diced chicken marinated in spices and yoghurt then cooked in the tandoor.

Lamb chops marinated in special masala sauce, cooked in charcoal oven on skewers.

Mincemeat cooked with herbs and spices filled into a triangular shaped pastry, then deep fried.

Chicken kebab, seekh kebab and shami kebab.

Liver of chicken marinated in spices and herbs, cooked over charcoal on skewers.

Diced boneless chicken breast marinated in spices and dipped in egg yolk and breadcrumbs, then deep fried.

Diced pieces of chicken lamb, prawns and peas marinated in lime, garlic and spices, stir fried with coriander and garlic. Served on a puree.

A special combination of vegetable samosa, onion bhaji, vegetable pakora and paneer pakora. Served on a hot sizzler.

Mixed vegetables with herbs and spices coated with gram flour and deep fried.

Soft cheese with onions, herbs and spices, coated with gram flour and deep fried.

Mixed vegetables in a triangular shaped pastry, deep fried.

Mushrooms with herbs and spices coated with gram flour and deep fried.

Onion roundlets in a spicy batter, then deep fried.

Potatoes and chickpeas cooked with buna sauce, herbs and spices, served on a puri.

Machli tikka, fish masala, king prawn tikka and king prawn butterfly served on a bed of onions on a sizzler plate.

Prawns cooked with bhuna sauce, herbs and spices, then served on a puri.

King prawns cooked with herbs and spices then served on a puri.

King prawns marinated in spicy garlic sauce, dipped in egg yolk and deep fried.

King prawns marinated in yoghurt with delicate herbs and spices. Cooked over charcoal.

Haddock marinated in spices and dipped in egg yolk and breadcrumbs, then deep fried.

Cubes of haddock with onions, herbs and spices, coated with gram flour, deep fried.

Chunks of haddock marinated in masala sauce with herbs and spices, then deep fried.

Lamb chops, chicken tikka, chicken wings, fish masala and seekh kebab.

Lamb chops, chicken tikka, chicken wings, fish masala and seekh kebab.

Filled with either prawn, mushrooms or chicken.

Deep fried chicken breast in breadcrumbs.

Fried fillet of haddock served with fresh lemon.

Fried scampi.

Diced boneless breast of chicken marinated with yoghurt and special masala sauce with selected herbs, with fresh tomatoes, ginger, onions and a blend of spices with fresh double cream, garnished with cashew nuts and fried onions.

A classical afganistani dish which considering the expense and efforts involved, it is normally cooked only for royalty, cooked very gently in a rich sauce with finely chopped spring onion and garnished with fresh coriander.

Diced boneless breast of chicken or lamb marinated in chefs` special masala and cooked in a charcoal clay oven, then pot roasted with tomatoes, ginger, garlic, fresh cream and fried onions.

Cooked in a clay oven, in a special with selected herbs and spices.

Cooked in a clay oven with fresh double cream with tomatoes, onions, cashew nuts and almonds.

This dish is prepared and cooked in a‘haandi pot’. As the dish is cooked on ‘low heat’ it allows the natural juices and flavours of the chicken or lamb to remain within the ‘haandi pot’ helping the cooking process and sealing in all the natural flavours of the dish. This unique method of cooking and preparation along with its elegant taste has contributed to its overwhelming success’ in punjabi restaurants over in the sub-continent. Highly recommended. Please ask for availability.

An exquisite dish popular in new delhi and lahore, pakistan. This dish is special because of its unique preparation method. Chicken or succulent lamb is cooked on low heat allowing the chicken or lamb to be cooked in its own stock and natural flavours. A saucy dish containing a delicate blend of herbs and spices garnished with fresh ginger and fried onions. Highly recommended. Please ask for availability.

Yet another popular dish cooked widely on the sub-continent. As the name suggests, the chicken is cooked and surrounded by an ocean of creamy sauce consisting of delicate herbs and spices, garlic, ginger, a touch of cream and the main ingredient, butter. All carefully cooked together producing a delicious tasting dish. Garnished with fried onions.

Boneless lamb or chicken marinated in yoghurt, then cooked with fresh onions, tomatoes, garlic, aniseed, ginger and onion seeds. Garnished with fresh coriander. A popular dish from madras, india.

Our chef’s selection of 6 dishes, for those who just cannot decide what to choose. Why not let the chef spoil you with your own personal banquet.? An amazing combination of dishes of the chef’s choice. Mild, medium or very spicy, or a selection of strengths. Served with pillau rice.

This dish can be cooked with either chicken breast, boneless lamb or fish. A special dish cooked with absolutely no oils or fats, just water and its own stock. With garlic, ginger, spices, onions and herbs, this is a must for all health conscious diners.

The most complex of all great curries. Comprises of twenty one ingredients, each roasted individually prior to being ground. This lends a deep rich brown colour to this mouth watering dish.

Breast of chicken or lamb seasoned in traditional herbs and spices, then cooked with fresh onions, tomatoes, garlic, ginger, mint leaves, yoghurt , cumin, cardamom seeds and bayleaf. Garnished with fresh coriander.

Boneless chicken or lamb marinated in a garlic and ginger sauce, then pot roasted with fresh tomatoes, cumin seeds, bayleaf, cardamon and a blend of herbs and spices. Garnished with fresh ginger and coriander.

A famous persian dish lavishly garnished with fresh garlic and spring onion, ginger, green chilli, tomatoes, lemon and dall.

Breast of chicken or lamb cooked in a clay oven and highly flavoured with fresh garlic, green chilli, capsicum and tomatoes.

A unique rajastani dish which is a must for any function or celebration. Made with fresh green chillies, cloves, cumin seeds, black pepper and sprinkled over with coriander.

An exciting combination of chicken, lamb, prawns, king prawns and mushrooms, cooked together in a delicate sauce with a touch of yoghurt, herbs and spices.

Diced chicken or lamb marinated in a spicy yoghurt sauce, then cooked with herbs, spices, plums, ginger, garlic, tomatoes and bayleaf. Garnished with fresh ginger and coriander. A highly recommended dish.

Cooked in a lightly spiced sauce with a variety of fresh herbs and spices, fresh tomatoes and cream.

Boneless lamb or chicken cooked with chefs’ special blend of herbs and spices with fresh garlic, coriander and bayleaf. Garnished with coriander and cumin seeds.

Cooked in a special sauce with herbs spices and tomatoes.

Cooked in butter, cheese and traditional light spices. It is rich, creamy and cheesy. All the dishes listed below are cooked in a clay oven with a special sauce with selected herbs and spices.

King prawns marinated in garlic and ginger sauce, then pot roasted with fresh tomatoes, cumin seeds bayleaf, cardamom and a blend of herbs and spices.

Fresh haddock cooked in a delicate chefs` sauce with fresh double cream.

Succulent king prawn tikka cooked in a clay oven, then with fresh cream. Garnished with coconut, cashew nuts and almonds.

King prawns served in a subtle sauce of herbs and spices with freshly diced ginger, tomatoes green and red peppers, garnished with fresh coriander.

King prawns tikka, cooked in a clay oven then with a creamy tandoori sauce, herbs and spices.

King prawns highly flavoured with fresh garlic, chillies, capsicums and tomatoes.

Basmati rice * cooked with spring chicken, lamb, king prawns. Served with peas anda vegetable curry sauce.

A selection of fresh mixed vegetables cooked with exotic spices, fresh cream and an assortment of nuts, bananas, and garnished with coriander.

A fine selection of mixed vegetable, cooked in a harhi with garlic, ginger, herbs and spices. Garnished with fresh coriander.

This unique dish consists of three vegetarian dishes, cooked separately and served with riatha (yoghurt).

A selection of fresh seasonal vegetables cooked with mild herbs, fresh cream and a delicately spiced sauce.

Delicious lentils cooked in special herbs and spices along with chillies, garlic and ginger.

Homemade soft cheese, cooked with mild herbs, spices and fresh cream.

Mushroom and potatoes cooked with herbs, spices and tomatoes.

Fresh cauliflower cooked with fresh cream and delicately spicy sauce.

Mushroom and potatoes cooked with fresh cream and mild spices in a sauce.

Fresh cauliflower and potatoes cooked with fresh cream and delicately spiced.

Spinach and potatoes cooked in a delicately spiced sauce.

Okra cooked with mild spices and herbs, tomatoes green peppers and onions.

Spinach and cheese, cooked with ginger, methi leaves and garnished with fresh coriander.

Mixed vegetables cooked with basmati rice.

Fresh mushrooms, herbs and spices cooked with basmati rice.

Cooked with basmati rice.

Cooked with basmati rice.

Basmati rice cooked with chickpeas and soft cheese, herbs and spices.

Basmati rice cooked with chickpeas and soft cheese, herbs and spices.

Basmati rice cooked with potatoes, peas, herbs and spices.

Cubes of chicken breast marinated in a tandoori sauce with yoghurt, then cooked in a clay oven with fresh herbs and spices. Served with pillau rice and vegetable sauce.

Boneless chunks of chicken marinated and then stir fried with mushrooms, tomatoes, onions, green peppers. Served with boiled rice, salad and vegetable sauce.

A full fillet of haddock marinated in specially selected herbs and spices. Served with pillau rice, vegetable sauce and green salad.

Succulent king prawns marinated in yoghurt, then cooked in a clay oven with fresh herbs and spices. Served with pillau rice and vegetable sauce.

Served on a hot sizzler plate. An assortment of chicken tikka, lamb chops, fish and sheek kebab. Served with pillau rice and vegetable sauce.

Spinach and potatoes, with herbs and spices.

Spinach and soft cheese cooked with medium hot herbs and spices.

Fresh mushrooms cooked in a masala sauce with tomatoes, onions and spices.

Fresh aubergine cooked in a masala sauce with delicate herbs and spices.

Fresh okra cooked with onions in a smooth rich sauce with herbs and spices.

Lentils cooked in a spicy sauce with herbs.

Kabli chana (chickpeas) cooked in a dry sauce with ginger, garlic, tomatoes, herbs and spices.

A mild sauce with soft cheese and peas.

Lightly spiced potatoes and cauliflower with herbs.

Specially prepared potatoes cooked with herbs and spices.

Selection of seasonal vegetables, herbs and spices.

Potatoes cooked with garden peas, herbs and spices.

Dry roasted unleavened bread made from wheat flour, slightly salted and cooked on a thawa (flat pan).

A mixture of urad and rice flour spiced with chillies, salt and pepper then deep fried.

As chapaties, dry roasted unleavened bread made from wheatflour but larger and cooked in a clay oven (tandoor).

Naan is a leavened flat bread shaped like a tear drop, made with butter, eggs and cooked in a clay oven (tandoor). Light and fluffy, delicious!

Filled with spiced mincemeat and cooked in a clay oven.

Filled with fresh garlic and cooked in a clay oven, for garlic lovers only.

Filled with almonds, sultanas, pistachio nuts and pineapple, cooked in a clay oven.

Filled with cheese and onion, cooked in a clay oven.

Filled with coriander, onion, cumin seeds and mint leaves cooked in a clay oven.

Paratha is an unleavened bread with rich, flaky layers, similar to griddle bread.

Unleavened bread filled with potatoes and spices.

Sauce spiced with coriander, peppers and chef’s own ingredients.

Yoghurt flavoured with a hint of cucumber and mint.

A selection of onion, mango and mint chutneys and lime pickle.

Plain white basmati rice cooked to perfection.

A beautifully fragrant rice and ideal accompaniment to meat or poultry dishes.

Pillau rice with eggs added.

Pillau rice with jeera (cumin seeds).

The delicate flavour of the mushrooms blended with the distinctive flavour and aroma of basmati rice and spices used in this dish.

Boiled rice with finely chopped lemon.

Vegetable lovers will adore this dish.

Pillau rice with mince meat and mildly spiced.