Panahar - Sanderstead

Lamb chops marinated in yoghurt and mild spices and baked. Garnished with tomatoes, capsicum and onions and served with salad.

Mouth watering succulent jumbo prawns delicately marinated in mild spices and baked, served with salad.

Chicken marinated in a slightly tangy selection of spices before being baked.

Succulent pieces of boneless chicken or lamb marinated in yoghurt and mild spices and baked in the tandoori clay oven.

Diced chicken marinated in a green paste of spinach and coriander and baked.

Charcoal grilled minced lamb mixed with herbs and spices.

Slices of spring chicken or Indian cottage cheese wrapped in crispy batter and then deep fried.

Triangular shaped bread, filled with spicy minced meat or vegetable and deep fried.

An assortment of tandoori chicken, chicken tikka, lamb tikka and sheek kebab served with salad.

Chicken Tikka, sheek kebab, aloo tikky and meat samosa served with salad.

From the clay oven tender pieces of skilfully charcoal roasted fish.

An array of spicy and tangy prawns smothered and served with over deep fried home made bread.

Jumbo prawns cooked in a spicy and tangy sauce and served over deep fried home made bread.

Delicately spiced king prawn shallow fried with egg and breadcrumbs in butter.

Sliced shredded onion, bound with gram flour, deep fried and crispy.

Onion bhaji, veg samosa and aloo tikky.Served with salad.

Spicy Indo Chinese starter, cottage cheese chunks stir fried with capsicum, onion and tantalising chinese sauce.

Potato pastry made of lentils, onions, green chillies and coriander leaves.

Diced chicken marinated in a green paste of spinach and coriander and baked.

Succulent pieces of either chicken or lamb marinated in yoghurt and mild spices and baked.Served with sizzling onion and salad.

The classical dish of a half of chicken marinated in a slightly tangy selection of spices before being baked. Served with sizzling onions and salad.

A selection of baked meats, chicken tikka, lamb tikka, tandoori chicken and sheek kebab. Served with salad and nan bread.

Succulent pieces of either chicken or lamb marinated in yoghurt and mild spices and baked. Garnished with tomatoes, capsicum and onions and served with salad.

Home style indian paneer or cheese marinated in spice and baked then grilled in clay oven.

Lamb chops marinated in yoghurt and mild spices and baked. Garnished with tomatoes, capsicum and onions and served with salad.

Mouth watering succulent jumbo prawns delicately marinated in mild spices and baked. Served with salad.

From the clay oven tender pieces of skilfully charcoal roasted fish.

Marinated jumbo prawns first baked in the tandoori oven and then finished in a mild and creamy sauce.

Cooked with oriental spice, spinach and coriander.

King prawns superbly cooked with cream, pineapple and selected mild spices.

Tandoori king prawns are cooked in a hot and tangy sauce made with fresh green chillies, capsicum and tomatoe.

King prawns grilled over charcoal in the clay oven then cooked delicately, prepared with fresh onion and capsicum in an exotic combination of several fresh herbs and spices.

Cooked with birds eye chilli in an exotic combination of herbs and spices. Fairly hot.

Bengali fish cooked with onions, tomatoes and mustard seeds.

Salmon fish grilled over charcoal with dry spices and roasted onion and herbs (Dry dish).

Chicken tikka, lamb tikka, tandoori chicken, sheek kebab and lamb chops cooked with butter, garlic, onion and green peppers. Served with salad.

The king of briyani Dhaka is famed for its biryani. Fillet of lamb slowly cooked in its own juice, with basmati rice.

Marinated lamb shank slowly cooked overnight in tomatoes, onion, green chillies ginger and a hot sauce. Making the lamb so soft it falls off the bone.(Highly recommended by our chef).

Cooked with special Bengal spice, hot with thick sauce. (Highly recommended by our chef).

Awadhi cuisine of Uttar Pradesh. Absolutely ravishing recipe. Lamb cooked in yoghurt and pickle spices.

Very popular bangladeshi dish, roasted chops cooked in bengali style, medium spiced thick sauce.

An exceptional dish, unique to panahar, cooked with orange zest in chef’s own special recipe.

Tender lamb cooked in a medium spiced citrus sauce. Distinctive aroma given by the rind of the Bengali lemon “Shatkora”.It is an authentic recipe from Eastern Bangladesh.

Sliced chicken cooked with Serrano chillies in a hot, fragrant sauce. The taste on the palate will entice you for another bite.

Marinated pieces of chicken or lamb first baked in the tandoori oven and then finished in mild and creamy sauce.

Green chicken baked in a marinate of spinach,mint and coriander, served in a creamy sauce.

Pieces of chicken or lamb tikka cooked in a hot and slightly tangy sauce made with fresh green chillies, capsicum and tomatoes.

Tender lamb or chicken cooked with sultanas, coconut, butter and cream in a sauce.

Boneless spring chicken grilled on charcoal then cooked with lightly spiced mince meat in a specially made thick spicy but mild sauce.

Chicken or lamb tikka cooked with mushroom in a thick sauce, served in an iron sizzling pan called a ‘KORAHI.’

Lean pieces of lamb or chicken grilled over charcoal in the clay oven and then cooked in mustard sauce with chopped onion and capsicum.

Chicken cooked with roasted garlic, ginger, capsicum fresh coriander and fresh green chilli paste.

Tender pieces of chicken simmered in a mild creamy butter flavoured sauce

Cooked with birds eye chilli in an exotic combination of herbs and spices, fairly hot.

Cooked in oriental spices, spinach and coriander.

Chicken cooked with onion, peppers, coriander and fresh roasted garlic.

Cooked in chat massala sauce with tomatoes in an exotic combination of several herbs and spices. Quite spicy but medium in strength, could be made hot and is highly recommended.

Lamb cooked to a hot and sharp taste with mustard seed, green chillies and soya sauce.

Very popular goan dish, lamb cooked with roasted aromatic fennel seeds, cloves of garlic and other spices.

Succulent lamb braised golden brown with chopped onion, sliced ginger, a touch of garlic and ground garam masalla.

Ultra hot a farily hot and sour taste.

Flavoured with fresh green chillies to a hot taste.

Cooked with lentils to a hot and sour taste.

Finished in a mild and creamy sauce.

A creamy and medium hot taste.

Chicken, lamb and prawns cooked together.

Cooked in chat masala sauce with tomatoes in an exotic combination of several herbs and spice.

Fresh vegetables cooked in a mildly spice creamy masala sauce.

Fresh vegetables cooked in a mild and creamy korma sauce.

A choice selection of fresh vegetables cooked with lentils to a slightly hot and sour taste.

Spinach cooked with peas and green chillies (hot).

Chicken, lamb and prawn cooked together.

Mixed vegetables cooked to dry finish.

Mixed vegetables cooked in a medium spicy sauce.

Potatoes and cauliflower cooked with herbs and spices.

Potatoes cooked with herbs and spices.

Cauliflower cooked with herbs and spices.

Aubergines cooked with tomatoes sliced ginger, garlic coriander and medium spices.

Lentils cooked with spices and fresh garlic.

Home made cottage cheese cooked in a bed of fresh spinach.

Fresh spinach cooked with pieces of potatoes.

Spinach and lentils cooked with garlic.

Spinach cooked with onions and fresh garlic.

Chick peas cooked in spices.

Green peas and home made cheese cooked in spices.

Mushrooms cooked with fresh onions and spices.

Hot.

A fragrant rice cooked with, mustard seeds, dessicated coconut and green peppers.

An aromatic and colourful rice flavoured with a wedge of lemon, tumeric and peas.

Nan stuffed with mincemeat.

Stuffed with green chilli.

Nan stuffed with onions.

Nan stuffed with sultanas and coconut.

Nan stuffed with garlic.

Stuffed with vegetables.