Combining Far Eastern spices with local produce, TripAdvisor favourite Potli serves up healthy, delicious Indian cuisine. From fried dishes to those griddled or cooked in a clay oven, you can choose your favourite style. Potli have a huge range of veggie options, as well as meat-based curries.
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Makkai Piayzi (V)
Onion bhaji made with slices of fresh onion and sweet corn in a seasoned gram flour batter and fresh coriander.
Kurkure Bhindi (V)
Juliennes of okra tossed in spiced gram flour, deep fried & garnished with spring onion & served with homemade chilli-garlic sauce.
Punjabi Samosa with Chole (V) (G)
Ajwain (carom seed) flavoured short crust pastry filled with spiced potato and green peas, served with traditional chickpea masala.
Andhra Chilli Chicken (G) (Spicy)
A South Indian speciality snack made with crushed pepper & ginger marinated chicken and tossed up with curry leaves, juliennes of green chilli & touch of soya sauce.
Sesame Chilli Paneer (V) (G) (Spicy)
Paneer dices in an Indo–Chinese influenced chilli--garlic sauce tossed up with peppers and spring onions & sprinkled with roasted sesame seeds.
Paneer Shashlik (V)
Anglo-Indian dish made with Indian cottage cheese, caramelised onions and peppers in a mustard and coriander dressing.
Vegetable Seekh Kebab (Spicy)
Sheekh kebab for the vegetarians. Carrots, beans, potatoes, peas & grated paneer mixed with gram flour and aromatic spices, shaped around skewers and grilled in a tandoor. Stuffed with goat cheese & yoghurt.
Chicken Tikka Trio
Combination of three tikkas made with prime English chicken from Suffolk, with chicken breast pieces double marinated in tandoori masala (yogurt and spices), malai (cream and cheese), and hariyali (mint and coriander) - a house specialty.
Half of baby chicken marinated in our own homemade special tandoori spice mix and cooked in the tandoor.
Badami Masala Lamb Chop (N)
Prime lamb chops lightly spiced with ginger and house special garam masala, in a flavourful marinade enriched with cashew nuts and slowly baked in the tandoor - a house specialty.
Gilafi Seekh Kebab (Spicy)
Skewered kebabs of prime lamb mince infused with fresh herbs, aromatic spices and topped with caramelised onion and peppers.
Vegetarian Platter (Suitable for 2) (V) (N) (G)
A selection of onion bhaji, Punjabi samosa, vegetable chop & paneer shashlik.
Non-Vegetarian Platter (Suitable for 2) (N)
A selection of tandoori chicken, chicken tikka trio, badami lamb chop, gilafi seekh kebab and masala tawa fish.
Odia Prawn Curry (Spicy)
An Odisha speciality made with king prawns cooked in a strongly flavoured onion, ginger-garlic, chilli curry with freshly pounded cumin & coriander masala - a house specialty.
Prawn Malai Curry
Plum Indian ocean king prawns cooked in Kolkata spices & simmered in tendered coconut water & milk sauce flavoured with mustard and fresh coriander.
Goan Sea Bream (Spicy)
Darnes of sea bream simmered in a hot, sweet-n-sour sauce made with red chilli paste, freshly grated coconut & curry leaves - a house specialty.
Kerala Fish Curry
Tilapia fish steaks simmered in a light and spiced stew of coconut and onions, flavoured with curry leaves and black pepper.
Potli Dhaba Murgh (N)
Tandoori grilled chicken on the bone simmered in a rich aromatic sauce; a roadside specialty - pot cooking.
Chicken Jhalfrezi (Spicy)
Anglo-Indian dish from Bengal, made of chicken tikka, peppers & green chillies cooked in a light tomato sauce, flavoured with crushed coriander & lime.
Chicken Korma Zafrani (N)
Tender pieces of char-grilled chicken malai tikka in smooth, creamy, nutty gravy, flavoured with green cardamom and saffron.
Chooza Khas Makhani (N)
Tender pieces of char-grilled spring chicken tikka in a creamy fenugreek flavoured tomato sauce.
Chicken Handi Masala (Spicy)
Prime pieces of chicken breast cooked in onion and tomato sauce flavoured with black pepper, cardamom and roasted cumin – pot cooking.
Duck Massalam (Spicy) (N)
Marinated French duck leg on the bone, half cooked in tandoor and then pot cooked with caramelised onions, ginger, garam masala.– pot cooking.
Wild Boar Vindaloo (Very Spicy)
The Portuguese influenced authentic curry made with long marinated wild boar belly cooked in hot & sharp gravy made of vinegar, red chilli paste & peppercorn - a house specialty - a house specialty.
Lamb Shank Roganjosh
Melt in the mouth spring lamb shanks in a rich, delicately spiced tomato and yoghurt sauce, flavoured with dried ginger powder and mace powder.
Lamb Coconut Fry (Spicy)
Tender cut of Kentish lamb, tossed with whole spices, coconut, curry leaves and crushed black pepper in a semi dry sauce - a house specialty.
Railway Mutton Curry (Spicy)
Authentic Anglo-Indian dish from the days of Raj - mutton cooked on the bone with potatoes as a one pot cooking flavoured with garam masala and black pepper- pot cooking.
The king of dals made with black lentils slow cooked in a creamy tomato sauce with fenugreek & ginger-garlic paste - 24hours cooking.
Dal Tarka Panchmel
A melange of five lentils simmered and tempered with cumin, asafoetida, onions and garlic.
Dices of cottage cheese in a fresh spinach puree, enriched with cream and flavoured with fenugreek and fresh coriander.
Punjabi Chana Masala (Spicy)
This staple is made of chickpeas simmered with tea leaves and tossed with onions, garlic, chillies, coriander and amchoor (dry mango powder) - pot cooking.
Aloo Uralai Roast
Baby potatoes tempered with mustard seed, curry leaves and lentils in a dry stir fry sauce with a hint of tamarind.
Baby aubergine, tossed in piquant sauce flavoured with panchporan (five spices) and mixed pickle.
Potli Vegetable Poriyal
A mélange of selected seasonal vegetables tempered with mustard and curry leaves with roasted coconut. A popular South Indian accompaniment.
Sambalpuri Janhi Mushroom (Spicy)
A delicious combination of Ridge gourd with shitake mushroom sautéed with onions, garlic, mustard & poppy seeds.
Mirchi ka Salan (N)
Banana peppers cooked in a traditional sesame, coconut, peanut and yogurt gravy & flavoured with curry leaves - a house speciality.
Paneer Potli Masala (Spicy) (N)
Paneer dices in a rich nutty, tomato and creamy gravy, flavoured with fenugreek and garam masala.
Rattan Manjusha Kofta (N)
A kofta fit for the Royals, with selection of nuts laced with jaggery in a paneer and shredded spinach mixture, simmered in a creamy tomato sauce, delicately flavoured with cardamom - a house specialty.
Gosht Dum Biryani
Chunks of lamb marinated in house special ground spices, rose water, saffron, brown onions, rose petals and vapour cooked with aromatic basmati rice. Served with cucumber raita or spicy Salan Sauce - a house speciality.
Sikandari Raan (Serves 6-7 People) (Spicy)
Whole leg of baby lamb double marinated with 7 pounded spices and then slowly roasted in the tandoor/oven. Served with a selection of tossed spiced vegetables.
Whole sea bass marinated in aromatic tandoori masala and cooked in the tandoor and served on a bed of seasonal greens.
Murgh Massalam (Serves 2 People) (Spicy) (N)
English poussin chicken double marinated and cooked in the tandoor and then simmered in an indulgent, flavoursome tomato and almond sauce.
All dishes may contain traces of the following allergens: Wheat; Gluten; Peanuts; Nuts; Sesame Seeds; Celery; Soybeans; Milk; Eggs; Mustard; Lupin; Pork; Mollusc; Crustaceans; Fish; Sulphur Dioxide or Alcohol. Please note that if you are pregnant you may need to take caution when consuming any of the above dishes. For any questions regarding the allergen contents of specific dishes please contact the restaurant directly.
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