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HOUSE SPECIAL MIX KABAB .............................. 5.50 Chicken Tikka, Mutton Tikka, Sheek Kebab & Onion Bhaji

CHICKEN TIKKA or LAMB TIKKA ....................... 4.20 Marinated in fresh ground spices and yoghurt mildly seasoned and roasted in the Tandoori on skewers

SHEEK KABAB ................................................................ 3.90 Tender lamb minced, seasoned with onions, fresh mint, herbs & a touch of ground spices, roasted in the Tandoori on skewers

RASHMEE KABAB ........................................................ 4.30 Spiced, minced, shaped and fried in butter and topped with an omelette

NARGIS KABAB ............................................................. 5.10 Boiled egg wrapped in spicy minced lamb and roasted in the Tandoori on skewers and topped with mosala sauce.

ONION BHAJI(V) ....................................................... 3.60 Sliced onions and lentils in a spicy batter

VEGETABLE SOMOSA(V) ................................... 3.60

LAMB SOMOSA ............................................................. 3.60 Triangular shaped pastry stuffed with spicy keema or mixed vegetables

PRAWN PUREE .............................................................. 5.20 Prawns cooked in a dry medium spiced sauce and served on thin fried bread

KING PRAWN BUTTERFLY ..................................... 5.80 Whole king prawn covered in a spicy batter and wrapped in breadcrumbs

CHICKEN CHAT .............................................................. 4.60 Diced pieces of chicken cooked in a sweet and sour tasting spicy sauce

~Balti House Exclusive Starters~

SALMON ROSHONI .................................................... 5.90 Succulent piece of Salmon Steak fried with mild spices and garlic. (very light)

KING PRAWN TATTOO MAGIC ............................ 6.30 Whole shelled King Prawn fried with garlic, onion and light spice.

MADHURI LAMB ........................................................... 5.50 Pieces of lamb marinaded in Tandoori spices and roasted. Served in a medium spicy tandoori sauce.

MAMSAM PEPPER FRY ............................................ 4.70 boneless cubes of lamb stir fried with crushed black peppercorn.

~Starters~

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HOUSE SPECIAL BALTI ...................................8.80

CHICKEN BALTI ....................................................7.50

LAMB BALTI ...........................................................8.50

PRAWN BALTI .......................................................7.50

VEGETABLE BALTI(V) .................................7.20

CHICKEN & VEGETABLE BALTI .................8.60

LAMB & VEGETABLE BALTI .........................8.60

PRAWN & VEGETABLE BALTI ...................8.60

KING PRAWN BALTI .........................................11.90

KING PRAWN & VEGETABLE BALTI .......12.50

CHICKEN or MEAT TIKKA BALTI ...............9.10

KEEMA BALTI ........................................................8.50

BALTI SAGALOO(V) ......................................7.10 Potatoes and Spinach with Onions and Spices

Please select Chicken, Lamb or Prawns for the dishes below

Lamb dishes 1.00 extra

BALTI SAGWALA .................................................8.30 Cooked with spinach

BALTI PIAZA ..........................................................8.30 Cooked with diced Onions

BALTI BHINDI ........................................................8.30 Cooked with Okra

BALTI DALL MOSALA .......................................9.10 Cooked with Chena Dall in a sweet and sour sauce

TROPICAL BALTI .................................................9.10 Cooked with Lychees and Banana

BALTI BADAMI ....................................................9.10 Cooked with Nuts and Fruit in a mild sauce

~Tandoori Dishes~ TANDOORI CHICKEN (On the bone) ...................... 8.60

CHICKEN TIKKA ..................................................8.60

KING PRAWN TIKKA .........................................12.90

CHICKEN SHASLIK ............................................11.20

TANDOORI MIXED GRILL ..............................15.20

PANEER SHASLIK(V) ....................................9.90

~Mosala Dishes~ CHICKEN TIKKA MOSALA .............................8.80

MUTTON TIKKA MOSALA .............................9.80

KING PRAWN MOSALA ..................................14.90

~Balti Dishes~

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~Balti House~

Exclusive Specials

LACKNOWI KING PRAWN ........................14.90 Whole King Prawns cooked in tomato

and garlic sauce with a unique blend of

mixed spices with a hint of citrus.

(medium hot)

AKBORI CHICKEN MOSALAM ...............9.30 Strips of chicken tikka mixed with spicy

minced lamb and garnished with onions

and tomatoes. (medium)

SCALLOPS DALL MASALA .......................13.90 A unique twist on a classic Persian dish.

Scallops cooked with chana Dall and

masala sauce with added fresh green

chillies for flavour. (medium)

SEA BASS AND COCONUT CURRY .....12.90 A delicious coconut curry with Sea Bass fillets,

onions, garlic, green chillis and coconut milk

(medium hot)

JALPORI SALMON .........................................11.90 Salmon Fish which is lightly stir fried with

fresh ground spices with added onions,

garlic and ginger.

Served in a medium condensed sauce.

(medium)

AYRE BHAJA ......................................................11.90 Ayre fish is a very popular Bangladashi

fish cooked with onions,tomatoes and

green peppers. Well spiced and garnished

with spring onions. A very authentic

Bengali dish. (mild to medium)

LAAL MAAS ........................................................9.90 One the most authentic Rajasthani dish.

A regular on dinner tables all across the north

western state of India. Strips of lamb cooked

in an onion and tomato curry sauce with a

maximum amount of ginger and garlic used.

Garnished with fresh chopped coriander and

dry red chilli. (hot)

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~Chef Special~

CHICKEN TIKKA MOSALA Boneless pieces of grilled chicken cooked with freshly ground herbs and spices simmered in fresh cream, ground almonds, butter, cooked in light cream special masala sauce. (Mild) ..........................................8.80

PESHWARI CHICKEN Chicken marinated in a coconut sauce, then cooked with tomatoes and capsicum in a medium yoghurt sauce served in a sizzling korai. .....................................................8.70

GARLIC CHILLI CHICKEN

Cooked fairly hot with green chilli, garlic, tomatoes and special spices. (Hot) .....................................................9.30

SPECIAL CHANA CHICKEN

Cooked well spiced with chickpeas, onions and tomatoes. (Medium) .....................................................8.70

TANDOORI BUTTER CHICKEN

Tandoori grilled chicken cooked with butter and fresh cream. (Very Mild)

.....................................................8.90

PASANDA CHICKEN or LAMB

Special mild dish, cooked with herbs and a touch of wine. .....................................................8.90

AKBORI BIRYANI

A mixture of chicken and lamb stir fried with aromatic Basmati rice mildly spiced with added almonds and sultanas. Served with a mixed vegetable curry. (Medium)

.....................................................13.90

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~Chef Special~

JALFREZI CHICKEN TIKKA

Tender chicken pieces cooked with fresh ground spices,tomatoes, onion & capsicum(Hot Dish)... 9.30

SABZI JALFREZI(V)Mixed Vegetables

.....................................................8.50

KING PRAWN DELIGHT

Cooked with fresh cream, and special spices with a touch of cointreau liqueur (Very Mild) .....................................................14.90

BALTI SPECIAL MOSALA

This dish has been created using a unique blend of mild spices and is different to any kind of masala you may have had before. Cooked with Chicken Tikka (A very popular mild dish) . ....................................................9.70

CHICKEN KORAI Cooked in dry gravy with herbs, tomatoes & capsicum. Served in an iron karai. (Medium) .....................................................9.30

LAMB KORAI...........................10.90

KING PRAWN KORAI ...........14.90

CHICKEN SHASLIK

Boneless pieces of chicken marinated and barbequed in the clay oven. With onions, tomatoes and green peppers .....................................................11.20

TANDOORI MIXED GRILL

Pieces of Chicken Tikka, Mutton Tikka, Sheek Kebab and Tandoori Chicken. Served with nan bread. ....................................................15.20

CHICKEN or LAMB KASHMIR

Cooked with mild spices and tropical mixed fruit (Very Mild) .....................................................8.90

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MADRAS

Another most popular dish of South Indian origin. A rich, fairly hot taste. Extensively prepared with garlic, chilli and tomato puree.

KURMA

Most suitable for beginners. A delicate preparation of yoghurt. cream and spices producing a very mild but rich, creamy texture. A flavour palatable to every kind of constitution.

ACHARI

Cooked with Mixed Pickle, finely chopped

DUPIAZA

A maximum quantity of onion, seasonedand fresh, applied with dozens of spicesto produce a taste that is medium.A very suitable dish for one whoprefers a medium to sweet taste.

BHUNA

A thoroughly garnished dish withonion, garlic and tomato, chilli anda few selected spices. Extensivelytreated to provide a dish of mediumstrength. A little condensed butone of the most tasteful dishes.

METHI

Fenugreek leaves cooked in afairly dry sauce with a balancedrange of spices.A classic Indian dish.

~Curry~

ROUGHAN JOSH CHICKEN ..................7.60A special preparation with pimento, CHICKEN TIKA .........8.90 garlic and garnished with tomato. LAMB .......................8.60Fairly hot, a little dry. VEGETABLE(V) ......6.90

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CHICKEN ................... 7.20CHICKEN TIKA ......... 8.50LAMB .......................... 8.20PRAWN ...................... 7.20KING PRAWN ........11.50VEGETABLE(V) ...... 6.90

CHICKEN ................... 7.60CHICKEN TIKA ......... 8.90LAMB .......................... 8.60KING PRAWN .........11.90VEGETABLE(V) ...... 6.90Above dishes with Mushroom

or Banana ...........1.00 extra

CHICKEN ................... 8.10CHICKEN TIKA ......... 9.10LAMB .......................... 9.10PRAWN ...................... 8.10VEGETABLE(V) ...... 7.10

CHICKEN ................... 7.20LAMB .......................... 8.20VEGETABLE(V) ...... 6.90

CHICKEN ................... 7.20LAMB .......................... 8.20PRAWN ...................... 7.20KING PRAWN .........11.50KEEMA ....................... 8.20VEGETABLE(V) ...... 6.90

CHICKEN ................... 7.60CHICKEN TIKA ........ 8.90LAMB .......................... 8.60PRAWN ...................... 7.20

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~Curry~

BENGAL

Prepared in the same way as Madras, adding maximum quantity of onions, tomato and green pepper.

VINDALOO

South Indian dish widely known for its fiery, fabulously rich hot taste. Blackpepper, lemon, ginger and red chilli are a few of the spices added to qualify this dish as the most‘extravagantly hot’. Only suitablefor people with a strong constitution.

CEYLON

Coconut, blackpepper, lemonwith strong spices, sugar andmilk. A hot, sweet, sour taste.

DHANSAK

A beautiful combination of spiceswith lentils, garlic, lemon andsugar. producing a hot, sweetand sour taste.

PATHIA

In which is extensively used garlic,onion, tomato puree, red chilli,blackpepper, sugar and lemon.A hot, sweet, sour taste.

~Side Dishes~

All Vegetarian (V)

VEGETABLE CURRY OR BHAJI ....................................................................... 3.50 BRINGAL BHAJI (Aubergine) ......................................................................... 3.50MUSHROOM CURRY OR BHAJI .................................................................... 3.50 BOMBAY POTATOES (Hot) ............................................................................. 3.50BHINDI CURRY OR BHAJI (Okra) ................................................................ 3.50 ALOO GOBI Potato & Cauliflower ............................................................. 3.80CAULIFLOWER CURRY OR BHAJI ................................................................ 3.50 SAGALOO Spinach & Potato ....................................................................... 3.80TARKA DAL (Lentils) ............................................................................................ 3.50 SAK PANEER Spinach & Cheese ................................................................ 3.80SAG BHAJI (Spinach) .......................................................................................... 3.50 CHANA MOSALA Chick Peas ......................................................................... 3.80ONION BHAJI ............................................................................................................. 3.50

~BaltiHouse Exclusive Side Dishes~

BHINDI POLUSO .................................................................3.90 Okra simmered in a tomato and tamarind sauce.

SPICY PIYAZI ALOO.............................................................3.90Potatoes stir fried with tomatoes, onions, marwadi masala, fresh coriander and fresh green chillies.

BATTANI MUSHROOM ........................................................3.90Sliced mushrooms in green peas tossed in garlic and red chilli powder, cooked in a tomato based sauce.

CHICKEN ................... 7.20CHICKEN TIKA ......... 8.50LAMB .......................... 8.20KING PRAWN .........11.50

CHICKEN ................... 7.60CHICKEN TIKA ......... 8.90LAMB .......................... 8.60PRAWN ...................... 7.60KING PRAWN .........11.90VEGETABLE(V) ...... 6.90Above dishes with

Mushroom.............1.00 extra

CHICKEN ................... 7.60LAMB .......................... 8.60

CHICKEN ................... 7.60CHICKEN TIKA ......... 8.90LAMB .......................... 8.60PRAWN ...................... 7.60KING PRAWN .........11.90VEGETABLE(V) ...... 6.90

CHICKEN ................... 7.20CHICKEN TIKA ......... 8.50LAMB .......................... 8.20PRAWN ...................... 7.20KING PRAWN .........11.50VEGETABLE(V) ...... 6.90

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~Rice Dishes~

KEEMA RICE Minced Lamb ..................................... 3.60

MUSHROOM OR VEGETABLE RICE .................... 3.60

SPECIAL PILAW RICE Fried with Eggs & Peas............... 3.60

PILAW RICE (Basmati) ......................................................... 2.70

PLAIN RICE .......................................................................... 2.50

~Bread~

NAN Leavened Bread ................................................................ 2.50

KEEMA NAN Filled with Minced Lamb ................................ 3.10

PESH WARI NAN with Coconut & Ground Sultanas ......... 3.10

GARLIC NAN........................................................................ 3.10

PARATHA Fried Whole Wheat Bread ..................................... 2.90

EGG PARATHA ................................................................... 3.10

STUFFED PARATHA Filled with vegetables.................... 3.10

CHAPATHI thin unleavened Bread ....................................... 1.60

PUREE thin Fried Wheatbread ................................................ 2.10

~Papadom & Pickles~

PAPADOM ..............................................................................60p

MOSALA PAPADOM ........................................................70p

MANGO CHUTNEY, MIXED PICKLE, ONION SALAD,TAMARIND SAUCE ........... 60p each

CHUTNEY TRAY ................................................................ 2.00

~English Dishes~

FRENCH FRIED CHICKEN & CHIPS ....................11.50

CHICKEN OMELETTE AND CHIPS ......................11.50

PRAWN OMELETTE AND CHIPS .........................11.50

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~Birani Dishes~

Of Central Asian origin, these are rich, very

aromatic, but mild dishes. They consist of

special Basmati rice treated togetherwith meat

or chicken, fish or vegetables in spiced ghee

with almonds and sultanas.

Served with vegetable curry suited to your

taste.A comprehensive preparation of delicate

character. Suits almost every kind of palate.

Specially recommended for beginners.

CHICKEN ............................................................................ 11.90

MEAT ................................................................................... 12.90

PRAWN ................................................................................ 11.90

KING PRAWN .................................................................. 15.50

CHICKEN TIKKA ............................................................. 12.90

VEGETABLE(V) ................................................................ 9.90

MUSHROOM(V) ............................................................. 9.90

Above dishes with Mushroom .................................... 1 extra

~Savouries~

YOGHURT ...............................................................................90p

RAITA (Onion or Cucumber) .................................................... 1.10

MINT SAUCE .........................................................................90p

If the dish of your choice is notlisted on this menu, please ask. It may be possible to provide it.

The management reserve the rightto refuse service without explanation.

All prices include V.A.T.

Visa, Access Card.

We do not accept cheques

Please note: A minimum charge of 15.00 per person applies. For bookings of 10 or more persons a deposit of 20 is required.

In the event of not cancelling the booking 12 hours before the meal time, or failing to arrive, this deposit becomes non refundable.

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~Wine List~

RED Bottle

1 HOUSE RED .................................... (Glass) 2.80 ..............15.50

MARCEL HUBERT (French) A hearty wine. Mellow and rounded with lots of plumy fruit and southern warmth. Medium Dry.

2 MERLOT ....................................................................................................16.90

San Andres (Chillean). A glowing ruby wine packed with plumy fruit overlaid with a touch of fresh roast coffee. Soft and subtle, Dry.

3 SHIRAZ .......................................................................................................17.50

(Australian). Scenic Ridge. Full bodied with intense berry fruit flavours and subtle oaky notes.

4 PINOTAGE ..............................................................................................17.50

(South African). The grapes are selected for giving(South African). The grapes are selected for giving optimal varietal expressions. Enticing and exciting with liberal lashing of ripe mulberry, juicy raspberry, cloves, spice and vanilla oak.

5 CHIANTI. ................................................................................................18.50

(Italian). A warm pluy wine with just a hint of tar and leather on the nose followed by red cherry fruit and light tannins on the palate. Medium Dry

6 BOUJALAIS .............................................................................................18.90

Burgundy. A vivid, light, juicy red with breezy red currant fruit and gentle finish. 7 RIOJA RED ...............................................................................................19.50

Faustino VII (Spanish). A very inviting fruity flavoured wine. Ideal for spicy food.

8 CHÂTEAUNEUF DU PAPE ...........................................................26.50

(French). This is a full bodied spicy wine with powerful aromas.The low yielding vines give this wine remarkable harmony and balance.These qualities are enhanced by a period of ageing in oak barrels prior to bottling.

ROSÉ 9 MARCEL HUBERT ............................ (Glass) 2.80 ..............15.50

(French). A pretty rose pink wine. Fragrant with rose . petals and raspberries. Medium dry but balanced with a lively fresh finish.

10 HIDDEN ROAD WHITE ZINFANDEL ...................................16.90 (Californian) This white zinfandel is pale pink in colour with ripe strawberry and candid watermellon flavours and a soft clean finish.

11 ROSÉ D’ANJOU ...................................................................................18.50

(French). A pretty rose pink wine. Fragrant with rose . petals and raspberries. Medium dry but balanced with a lively fresh finish.

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~Wine List~

WHITE Bottle

12 HOUSE WHITE............................ (Glass) 2.80 ..............15.50

MARCEL HUBERT (French). This is a soft medium dry wine with a fresh and lively finish 13 SAUVIGNON BLANC ...................................................................16.90

(San Andres - Chillean). Appetising, zippy, fresh with hints of crushed nettles and green leaves. Dry.

14 CHENNIN BLANC Dry .................................................................16.90

(South Africa). A dry white wine which is extremely soft,with green apples, fruit and floral overtones.

15 CHARDONNAY ..................................................................................17.50

(Australian). Scenic Ridge. Rich, ripe tropical fruit flavours supported by a refreshing crispness.

16 PINOT GRIGIO ..................................................................................18.50

(Italian). A fresh crisp fruity wine from the Veneto region of north east Italy. Well balanced with gooseberry fruits and refreshingly dry.

17 CHABLIS Dry ......................................................................................23.90

Pale yellow wine with green tints, it has typically steely mineral aromas and a hint of butter.

CHAMPAGNE 18 LAURENT PERRIER ......................................................................49.00 Nv Reims 75cl

PROSECCO

19 VINO SPUMANTE .........................................................................18.90 Dry. Delicate white stone fruit and lemon flavours and fine bubbles.

20 PINOT ROSÉ ......................................................................................17.90 Dry. Juicy raspberry and cranberry flavours.

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APERITIFS & SPIRITS WHISKY ...............................................................................2.90

RUM ......................................................................................2.90

VODKA .................................................................................2.90

GIN..........................................................................................2.90

BACARDI ..............................................................................2.90

ARCHERS ............................................................................2.90

JACK DANIELS ...................................................................2.90

With Mixer ..........................................................................3.60

Premium Spirits Grey Goose Vodka ......................................................... 4.50

Absolut Vodka ................................................ 3.70

Tanqueray Rangpur Gin .............................................. 4.30

Bombay Sapphire ........................................... 3.80

Johnny Walker Black Label Whiskey ................... 4.50

Fever Tree Tonic Water ................................... 2.20

LAGERS. CIDERS & SOFT DRINKS COBRA ......................................................................Pint 4.00

½ Pint 2.30

KINGFISHER ........................................... 330ml Bottle 3.00

660ml Large 4.70

SMIRNOFF ICE .................................................. Bottle 2.80

CIDER MAGNERS ................................ Pint Bottle 4.40

COCA COLA .........................................................................2.00

FRUIT JUICES Pineapple, Orange, ..............................2.20

MANGO JUICE ................................................ 2.10

TONIC, GINGER ALE, BITTER LEMON ....................2.00

SPARKLING WATER ....................................................... 2.00

STILL WATER ..................................................................... 1.70

APPLETISER .......................................................................2.40

J20 ............................................................................................2.80

BRANDY MARTELL v ......................................................................... 2.90

REMY MARTIN V.S.O.P .............................................. 3.80

HENNESSY XO ............................................................. 10.50

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