All biryani dishes served with spicy brinjal curry.
Ambur Lamb Biryani
This version of the biryani sees the meat being soaked in curd and flavoured with coriander and mint, and then added to the cooked seeraga samba rice, along with other spices. This is one dish that is often accompanied by a brinjal curry.
Chettinad Chicken Biryani
Intensely spicy chettinad cuisine has been the reflection of the chettinad region of Tamil Nadu where the mercantile community of chettiars live. This fiery chettinad biryani is prepared with locally available ponni rice or with zeera samba rice. The fresh ground spices, coconut milk and country chicken impart a rustic yet robust flavour to this biryani.
It is composed of chicken, lamb and spiced potatoes, kewra water (screw pine) and dried plums and has a distinctive sweet, tangy and aromatic flavour.
Tehari biryanis is served with vegetables and poneer. Legend has it that this biryani was created for the vegetarian hindu book-keepers at the mughal court, and since the, it has become one of the popular dishes among vegetarians across the north Indian region and consists of potatoes, carrots, several veggies and an array of spices.
Tandoori Chicken Tikka Biryani
Spring chicken marinated in tandoori sauce, barbecued over flaming charcoal, then mixed and fried with basmati rice.
Thalassery King Prawn Biryani
Hailing from the Malabar region, the thalassery biryani makes use of an indigenous variety of rice - khyma or jeeraiasaoa - instead of the basmati rice that is used traditionally. They also use Malabar spices king prawns, fried onions, fennel seeds, sauteed cashews and spinach. The rice is cooked separately from the prawns and mixed together only at the time of serving.
Chutney Tray & 4 Papadams
Among most famous Indian foods, tandoori chicken is loved by people in the world over. Barbecued chicken cooked in a clay oven.
Veg or chicken. Stuffed triangular shaped pastry deep fried.
Spicy Shish Kebabs
From the tandoori, minced lamb, mixed with herbs.
An assortment of kebabs - chicken tikka, lamb tikka, sheek kebab and broccoli.
Spicy fried onion balls.
King Prawn Butterfly
Large king prawn lightly spiced, deep fried in butter with bread crumbs.
King Prawn Puri
Ginger, garlic cumin and blended spices. Served on hot fluffy wheat puri bread.
Served as side dishes.
Sag Paneer (V)
Fresh spinach with Indian cottage cheese, flavoured with fenugreek leaves and coriander leaves.
Gobi Aloo Masala
Cauliflower and potatoes.
Tarka Dhall (V)
Bombay Potato (V)
Cubed potato cooked with onion and ground spice.
Sag Aloo (V)
Spinach and potato cooked with onion and freshly ground spices.
Leaven bread cooked in charcoal oven.
Spicy Keema Nan
Stuffed with spicy minced lamb, light spices.
Garlic Nan (V)
Baked with freshly chopped garlic.
Cheese and Chilli Naan
Baked with grated cheddar of green chillies.
Peshwari Nan (V)
Prepared with oriental nuts, sultanas and coconuts.
Your preferred choice of chicken, prawn, lamb or beef.
Britain’s favourite curry, masala sauce enriched with ground almond and fresh cream.
Medium, cooked in a traditional curry sauce.
Cooked with fairly hot spices.
Very hot spicy curry with potato.
Moist medium spicy curry with cherry tomatoes.
Your preferred choice cooked in a rich sauce of coconut cream, butter, garlic and aromatic sauces.
Medium with fruits - lychee, pineapple.
Fairly hot, sweet and sour with red lentils.
A popular dish with spinach and fresh cream.
Cooked in spicy curry sauce and cream - mild flavour.
Finest quality of Indian basmati rice.
Saffron Rice (Pilao) (V)
Flavoured basmati rice sprinkled with saffron.
House Special Rice
Chefs special spices and spinach cooked punjab style.
Mushroom Fried Rice (V)
Basmati fried rice with mushrooms.
Special Fried Rice
Basmati fried rice with mixed vegetables and egg.
Tandoori King Prawn Sizzler
King prawns marinated with a touch of herbs and spices cooked on skewers over charcoal. Served with salad.
Tandoori Mixed Grill
Tandoori chicken, sheekh kebab, king prawn, tandoori lamb. Served with salad.
Half a spring chicken marinated in tandoori sauce with delicate herbs and spices, barbecued over flaming charcoal on skewers, served with salad.
Chicken or lamb.
Marinated chicken or lamb on skewers with spicy green peppers, tomatoes and onions served sizzling hot.
Chef’s Special Curry
An exceptional chicken or lamb curry unique to Gandhi restaurant. Our chef’s special sauce is hot, seet, sour and spicy. Spicy curry cooked in delicate hiralian spices absolutely beautiful curry. A firm favourite with many regular customers.
Roadside famous dish with travelling drivers. A very spicy, but not hot lamb curry with thick sauce, absolutely beautiful.
Royal Jairpuri Beef
Hampshire beef blended with garlic cloves, kashmiri red chillies and garnished with coriander leaves. A royal delicacy. Fairly hot.
Classic recipe from tamilnade in south India. Cooked with grated coconut, garlic, red pepper and kashmiri red chillies and mango.
This Gandhi special cuisine is an imposing majestic mix of almonds and peanuts, the creaminess of the malai fresh cream adds to the unique taste to the palate.
Paneer Butter Massalla
Paneer massalla is an Indian dish of marinated indican cottage cheese, served in spicy gravy. It is the most popular Indian cuisine worldwide and a superb vegetarian authentic north Indian main course.
Himlayan Lemon & Honey Ginger
Premium chicken or lamb in a blissful flavoursome curry sauce. This blissful zingy curry is especially flavoursome. Supremely fresh cuisine. Sticky and yet the tangy hlemon and ginger all compliment each other perfectly. Mind blowing.
A goan speciality marinated in mango pulp and cooked in white creamy onion and cashew nut sauce.
Tender lamb or chicken delicately cooked with ground almond, raisins, cashew nuts and saffron. Very mild, especially for you if you do not like spices.
Premium chicken or lamb cooked in a creamy cashewnut and almond sauce, flavoured with chef’s special spices, finished with organic honey.
Premium chicken or lamb cooked with onion and green peppers using chat masala, black pepper, pomegranate seeds, cumin, mint, ginger and asafoetida.