Curry Cottage - Timperley

2 poppadoms, onions and mango chutney for condiments, chicken tikka and onion bhaji for starters, chicken tikka and lamb dhansak for main dishes, bombay potato for side dish and keema pilau rice and naan for sundries.

4 poppadoms, onions and mango chutney for condiments, mix starter, lamb tikka, chicken tikka and onion bhaji for starters, lamb pasanda, balti kashmiri, chicken dopiaza and chicken sambar for main dishes, and 4 pilau rice, naan and chapati for sundries.

2 poppadoms, onions and mango chutney for condiments, onion bhaji and vegetable samosa for starters, mixed vegetable curry and mushroom rogan josh for main dishes, and pilau rice and naan for sundries.

Veg or keema.

Tender tikka cooked in a rich cream sauce with selected spices. Mild.

Tender tikka cooked in a rich cream sauce with selected spices. Mild.

Tandoori chicken cooked in a mild sauce prepared with ghee, a selection of spices and cream. Mild.

Off the bone tandoori chicken cooked in fresh cream spices. Mild.

King prawn tandoori cooked in a mild cream and selected spices. Mild.

Chicken tikka cooked in a masala sauce prepared with ghee and a selection of spices. Mild.

Chicken tikka cooked in a chilli masala sauce prepared with ghee and a selection of spices. Medium.

Lamb tikka cooked in a masala sauce prepared with ghee and a selection of spices. Mild.

Diced pieces of chicken or lamb tikka in exotic medium spices with chickpeas and garnished with roasted cashew nuts. Medium.

King size prawns cooked with garlic, ginger, cumin seeds and sliced green beans. Medium.

Cooked with greated use of the dupiaza onions with tomatoes, coriander and selected spices. A very colourful dish. Hot.

Cooked with greated use of the dupiaza onions with tomatoes, coriander and selected spices. A very colourful dish. Hot.

Tandoori chicken off the bone cooked with almonds, nuts and sultanas, prepared in a creamy sauce with paneer. Mild.

Lamb tikka cooked in a cream sauce with egg and nuts. Mild.

Spring chicken sauteed with tomatoes, capsicum and green chillies. Hot.

Chicken tikka, lamb tikka and king prawn with tomatoes, cooked in a balti sauce with capsicum and green chillies. Mild.

Spring lamb sauteed with tomatoes. capsicum and green chillies. Hot.

Spring chicken with onions, spices and a mixture of chopped minced and pureed garlic. Mild.

Spring chicken cooked with special herbs and spices, green chilli, cinnamon and bay leaves. Medium.

A strong dish slightly sour cooked and blended with selected herbs and spices, green chilli, cinnamon and bay leaves. Medium.

Cooked with green chillies, garlic, tomatoes and selected spices. Medium.

Combination of barbecued chicken cubed and basmati rice flavoured with spices, garnished with sultanas nuts and egg. Served with rogan sauce. Mild.

Lamb and chicken tikka, sheek kebab, onion bhaji with mushrooms pilau rice and curry sauce. Mild.

Mild.

Large portion with pilau rice and curry sauce. Mild.

Large portion with pilau rice and curry sauce. Mild.

Tandoori lamb chops marinated in herbs and spice and barbecued.

Half spring chicken marinated in a special tandoori sauce blended with herbs and spices then barbecued.

Combination of tandoori chicken, lamb tikka, chicken tikka and seek kebab.

Minced lamb with onions, green chilli, fresh mint and coriander with a touch of herb, spice and barbecued.

Marinated and prepared with a touch of spice and herbs grilled on a skewer with tomatoes, capsicum and onions.

Marinated and prepared with a touch of spice and herbs grilled on a skewer with tomatoes, capsicum and onions.

King prawns marinated in herbs and spices then barbecued.

Tender cubes of chicken marinated in herbs, spices and barbecued.

Tender cubes of lamb marinated in herbs, spices and barbecued.

Charcoal grilled chicken tikka with peppers, onions, tomatoes with tandoori chefs sauce made with selected spices.

Half a baby chicken charcoal grilled and then roasted with ginger and garlic, cooked with keema, tomatoes, onions, capsicum and coriander cooked in bhuna style. Medium.

This dish is cooked to a strength of your choosing. The dish consists of tomatoes, onions and sliced potatoes. The meat is cooked separately in a pan with spices and a light sauce is added (Dry). Medium.

Freshly sliced chicken tikka with Indian herbs and spices, accompanied with paneer cheese on top sizzling. Mild.

Cooked with green pepper and onions. balti mildstyle, fresh coriander with yoghurt and Indian spices. Mild.

Cooked with plain chicken and chicken tikka in madras strength sauce with capsicum, tomatoes, chilli and coriander. Hot.

A preparation of boiled rice, bay leaves, fried onions, tomatoes and chilli mango sauce. It is not a curry, but served with a special curry sauce. Off the bone.

Lamb tikka sliced in small pieces cooked chicken chat style, but bursting with flavours. Extra spices added to tickle your taste buds also with added homemade pickle. Medium.

Indian village dish prepared with a combination of meats. Cooked with stir fried onions, green peppers, green chilli, coriander, tomatoes, dughi in highly spiced dish (Dry). Hot.

Boneless Bangladeshi catfish cooked in herbs and spices. Chicken curries are normally served off the bone, but can be served on the bone on request.

Chicken tikka cooked with tomatoes, onions, garlic, ginger, green pepper, green beans, coriander with chef's specials spices. Spicy dish. Medium.

Chicken cooked with mango and light spices. Mild.

Tender lamb chops cooked in a mild sauce, prepared with ghee and a selection of spices and cream. Mild.

Chicken cooked with onions, red pepper and a special sauce. Medium.

Chicken lamb, chicken tikka, pieces of tandoori chicken, shish kebab, cooked in a mild sauce with tomatoes, garlic onions, coriander and served with rice. Medium.

A traditional Bengali dish which consists of tomatoes, coriander, green chillies and mula. This dish has the same spice strength of madras. Hot.

Chicken or lamb cooked with mixed vegetables, herbs, tomatoes, garlic and green peppers. Medium.

Cooked with onions, potatoes and fresh green chillies. Hot.

A luxurious dish made with king prawns, potatoes, green pepper and green chillies. Hot.

Whole breast of chicken cooked in a special balti sauce with red and green peppers and tomatoes. Medium.

Pieces of chicken stir fried in a mild sauce with cumin seeds, herbs and spices. Medium.

Breast of chicken cooked in a mild sauce with spinach, herbs and spices. Medium.

Combination of chicken and lamb cooked in a special balti sauce.

Marinated and prepared with masala spices and herbs grilled on skewer then cooked, capsicum and onions. Medium.

Marinated and prepared with masala spices and herbs, grilled on skewer then cooked, capsicum and onions. Medium.

Diced pieces of chicken or lamb tikka in exotic medium spices with chickpeas and garnished with roasted cashew nuts. Highly recommended.

King size prawns cooked with garlic, ginger, cumin seeds and sliced green beans. Highly recommended.

Hot, sweet and sour, onion and peppers are lightly fried in tamarind and mango sauces.

Cooked with greater use of the dupiaza onions with tomatoes, coriander and selected spices. A very colourful dish.

Cooked with greater use of the dupiaza onions with tomatoes, coriander and selected spices. A very colourful dish.

Tandoori king size prawns cooked Handi style with garlic, ginger, fresh green chillies. A medium spicy dish.

Tandoori chicken off the bone cooked with almonds, nuts and sultanas, prepared in a creamy sauce with paneer.

Cooked with green chillies, garlic, tomatoes and selected spices.

A South Indian version dishes found in Central and Eastern India, having a greater proportion of tomato puree and those spices which lend a fiery taste to its richness. Fairly hot.

Related to the madras, but involving greater use of garlic, tomato, lemon, ginger and black pepper. It owes its name, and in part its contents to the early Portuguese settlers. Very hot.

The characteristics of the dish are derives from the use of tomatoes, pimentos and onions, fried in spiced oil in a manner which produces a dish of similar strength to the 'madras' preparation, yet milder than vindaloo.

A combination of spices fried together to provide a dish of medium strength. Rather than dry consistency as compared with curry.

A method of preparation especially suited meat, which is briskly fried with fresh onions, black pepper, coriander, cinnamon, bay leaves and cardamoms. Paratha is recommended as an alternative to rice with the dish.

A preparation of mild spices in which mild or yogurt is used to create the flavour and creamy texture. A most suitable medium door chicken or meat.

Hot and spiced based on the use of lentils with fresh lemon added to obtain a sharp and distinctive flavour.

Like korma of Persian origin, this dish tends to mildness yet drives a piquant richness from its blend of special oil and garlic, pineapple, lentils and milk. Despite the apparent confusion of its ingredients, dhansak is fast gaining popularity.

A sauce of medium consistency produced from wide but basic range of oriental spices, giving a rich flavour.

A variety of spices are used in the preparation of this sauce with cream, coconut and banana are added. The result is milder but very tasty.