Hara Bhara Kabab (vg)
Lightly spiced spinach, peas and potato patties from the north part of India. Served with chilli & garlic sauce and tamarind chutney.
Papri Chaat (v)
Crispy flat puris (papri) topped with potato, chick peas, onion, yoghurt, tamarind and mint sauce garnished with pomegranate and blue berries.
Mix Vegetable Fritters (vg)
Assorted vegetables mixed in plain flour with mild spices and deep fried. Served with chilli and garlic sauce and mint chutney.
Murgh Kali Mirchi Tikka (ngi)
Chicken fillet marinated in a yoghurt, cream, cheese and crushed pepper flavoured with mace and cardamom and cooked in the clay oven. Served with a mixed raita and mint chutney.
Chatpata Machi Fry (ngi)
Stripes of cod fish with ginger garlic paste, carom seeds, red chillies, rice flour and gram flour. Served with mix salad leaves, mint sauce and garlic mayo.
Beef Chukka (ngi)
Beef slow cooked in an aromatic spice mix flavoured with ginger, curry leaves spring onions and coriander, Served with Idiyappam (string hoppers) and mixed raita.
Whole Tandoori Baby Chicken
Baby chicken marinated 24 hours with chilli, cumin, yoghurt, ginger & garlic then char grilled in Tandoor oven. Served with mint & coriander naan, butter sauce, beetroot raita and mint chutney.
Whole Tandoori Sea Bream (ngi)
Whole Sea bream marinated in red chilli, turmeric, lime, ginger & garlic and yoghurt, then baked in the Tandoori oven. Served with tamarind rice, South Indian style salsa and fiery tangy sauce.
All the non vegetarian dishes are served with gunpowder potato and all the vegetarian dishes are served with vegetable bhaji.
Vegetable Nargisi Kofta (v)
Paneer cheese and potato dumplings stuffed with nuts and raisins simmered in an onion tomato sauce enriched with cashewnut paste. Served with butter naan and apricot & mango chutney.
Malabar Vegetable Curry (vg)(ngi)
A mouth watering dish from the north of Kerala, cooked in a sauce with ground warm spices, coconut, ginger & curry leaves with seasonal vegetables. Served with herb rice and mango chutney.
Delhi Chicken Tikka Masala (ngi)
Chicken tikka cooked in a creamy velvety tomato and pepper gravy with fenugreek, honey, butter and cream. Served with pilau rice and mixed raita.
Boneless chicken thigh cooked in a thick spiced aromatic sauce flavoured with ginger, garlic, coconut and ground warm spices. Served with cumin & coriander naan and beetroot raita.
Village Style Fish & Prawn Curry (ngi)
An aromatic fish curry from Tamilnadu, local catch and prawns in a fragrant and spicy gravy flavoured with mustard seeds, curry leaves and coconut. Served with herb rice and apricot & mango chutney.
Classic Utter Pradesh lamb curry cooked in an onion tomato based gravy flavoured with mustard seeds, onion seeds, fennel and fenugreek seeds. Served with mint & coriander naan and beetroot raita.
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.
Alcohol is not for sale to people under the age of 18. By placing an order for alcohol products on this site you are declaring that you are 18 years of age or over. Identification will be requested for anyone looking under the age of 25.
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