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ALOO PAPRI CHAATA refreshing, crunchy combination of fried wheat crisps (papri), boiled potato cubes, chickpeas and chopped onion in a fresh mint and tangy tamarind sauce, garnished with fresh coriander. Served cold.

ALOO TIKKIAuthentic fried potato cakes, lightly spiced, flavoured with pomegranate seeds topped with yoghurt, chickpeas and sweet and sour tamarind sauce.

BATATA WARAMashed potato dumplings batter fried.

VEGETABLE BHAJIAChoice of potato, onion, cauliflower, chillies or aubergine deep fried with a spicy gram flour batter.

ALOO LACHAN BHAJIAPotato slices deep fried with garlic & spicy gram flour batter.

GOBI SURKH ANGAARCrispy fried cauliflower and broccoli tossed in chilli and garlic sauce.

PALAK & CORN PAKORASFresh spinach and corn kernels dipped in the spicy gram flour batter, shaped round and deep fried.

PAPADOM BHEL PURIMumbai style tangy and crispy canapé made with potatoes, puffed rice, served and on a mini papadom, with coriander and tamarind sauce.

MIXED PUNJABI STYLE PAKORASTraditional Punjabi recipe of potato, spices, spinach and onions mixed into gram flour batter, deep fried.

PANEER PAKORASIndian fresh cottage cheese cubes deep fried in spicy gram flour batter.

HARA BHARA KEBABCoin shaped kebab made from Indian cottage cheese, green peas and fenugreek flavoured with coriander.

PANEER TIKKAHome-made Indian cottage cheese, cubed and marinated with yoghurt, ginger, garlic, red chillies and spices, then cooked in the tandoor.

CHILLI PANEERIndo-oriental style of tossing cubes of Indian cottage cheese (paneer), onion, green chillies and peppers in tangy sauce.

GARLIC & CHILLI MUSHROOMSButton mushrooms pan fried in butter with garlic & chilli.

KACHORI - PEASTraditional round Kachori stuffed with spiced green peas.

DOKRASteamed savoury light cake, seasoned with mustard seeds and curry leaves.

GATHIAGram flour savoury strips, deep fried.

PATRASlices of gram flour sheets rolled up with spinach.

MOGO FRIEDFresh cassava deep-fried and seasoned with red chilli flakes.

MOGO JEERALightly fried cassava tossed with cumin seeds and ground black pepper.

PILLI PILLI BOGAA crispy-fried, colourful combination of aubergine, cauliflower, mushrooms, baby corn and peppers, flavoured with garlic and ginger.

VEGETABLE COCKTAIL SAMOSASTriangular shaped filo pastry stuffed with vegetables, deep fried.

VEGETABLE SPRING ROLLSFinger shaped spring rolls filled with mixture of potatoes and green peas. CORN AND PALAK PAKORAS

Baby Spinach and sweetcorn dumplings fried using gram flour and spices.

KHATTE ALOO KI PAPDRITamarind diced Potatoes on a Papdri with hariyali chutney.

BHARWA ALOO*This dish is served pre plated, Stuffed potato with aubergine, courgette and pomegranate.

BHALLAY PAPRI CHAATLetil dumpling served on a bed on papyri yogurt, tamarind and mint Chuntney and sev.

VEGETARIAN CANAPES & STARTERS

SEAFOOD

ACHARI PRAWNS*King prawns marinated in fresh pickle spices and garlic, grilled to perfection.

PRAWN SPRING ROLLS*Light filo pastry rolls stuffed with Prawns.

TIL JHINGA*Batter fried king prawns coated in sesame seeds (til).

TANDOORI SALMON*Char-grilled salmon fillet, with a delicate flavour of carom seeds and lemon.

TAVA MACHITilapia a fresh water fish, specially flown in from Kenya’s Lake Victoria, marinated with lemon, Indian herbs and spices, shallow fried on a griddle.

MASALA FRIED FISHTilapia a fresh water fish, specially flown in from Kenya’s Lake Victoria, marinated in a perfect blend of spices and lemon, coated with batter and crisply fried.

JEERA SCALLOPS*Scallops tossed in our legendary jeera sauce served in the shell on a bed of tomato and garlic chutney.

AMRITSARI MACHITraditional Punjabi fried fish.

GARLIC AND CHILLI PRAWNS*Pan fried fresh prawns with garlic and chilli.

POULTRY

JEERA CHICKENTender chicken pieces, pan fried with roasted cumin seeds and freshly ground black pepper.

CHILLI CHICKENSucculent morsels of chicken tossed with fresh green chillies, fenugreek and spices.

CHICKEN TIKKAPieces of chicken marinated in yoghurt, chillies and spices, cooked to perfect succulence in the tandoor.

CHICKEN MALAI TIKKATender, juicy, mildly-spiced, boneless chicken kept overnight in a garlic, cream (malai) and cheese marinade, then roasted in the tandoor.

CHICKEN PAKORASTender chicken breast pieces marinated in garlic, ginger, coriander and spices, deep fried in batter.

TANDOORI CHICKENChicken on the bone marinated in yoghurt, red chillies and spices roasted in clay oven.

LASOONI MURG TIKKAChicken Tikka marinated in a spicy garlic marinade.

TANDOORI DUCKBreast of duck with skin cooked to perfection in the tandoor.

MURG RESHMI KEBABChicken sheekh kebab.

GILLAFI KEBABMince chicken kebab cooked with diced capsicums.

ACHARI MURGChicken marianted in pickling spicies and roasted in Tandoor.

MEAT

MEAT SAMOSASTriangular shaped filo pastry filled with spicy minced Lamb keema, then deep-fried for crispiness.

NYAMAH CHOMALamb spare ribs marinated in chilli and lemon, char grilled in the tandoor.

RARAH BOTISucculent morsels of lamb, marinated in freshly cracked black pepper, lemon and chilli.

SHEEKH KEBABSJuicy mouth-watering kebabs, prepared from home-ground Lamb tenderloin, blended with fresh herbs and spices, cooked to perfect succulence in the tandoor.

SHAMMI KEBABSSmall spiced minced Lamb kebabs fried using egg batter.

TANDOORI LAMB CHOPSTender spring lamb chops marinated in a special blend of spices, enhanced with black pepper, cooked on skewers in the tandoor.

MUTTON ROLL WITH MANGO SALSAMarinated lamb tenderloin cooked to perfection in oven, thinly sliced into rolls stuffed with Mango Salsa.

GALOUTI KEBABMinced lamb sheekh kebab, with Raw papaya.

VENSION SHEEKH KEBAB*Mince vension kebab marinated to an old family recipe.

NON-VEGETARIAN CANAPES & STARTERS

ACHARI ALOONew potatoes cooked in light sauce, flavoured with pickle-based achari masala.

ALOO CHOLLAYChickpeas and potato cooked with tomatoes, garlic and ginger, flavoured with our own aromatic hand ground garam masala.

ALOO GOBIPotato and cauliflower cooked in its own steam in an enclosed dish, lightly spiced.

ALOO MUTTERPotatoes and fresh green peas in light runny gravy.

BATATA SHAKGujarati style potato curry.

DUM ALOOPotato cooked with tomatoes and seasoned with mustard seeds.

SAAG ALOODiced potatoes cooked with fresh mustard leaves, enhanced with crushed black peppercorns.

PALAK PANEERHome-made Indian cottage cheese simmered in light spicing and garden fresh spinach.

MUTTER PANEERIndian Cottage Cheese Cubes cooked with fresh and dry fenugreek (methi), in a traditional Punjabi sauce.

BHARWA SIMLA MIRCHStuffed capsicums with spicy mashed potato.

DALL MAHARANIUrid Dall and Kidney beans mixed to make this rich and creamy Dall.

DALL AMRITSARIUrid Dall made using traditional regional recipe.

MALAI KOFTECreamy paneer dumplings simmered in a light curry sauce.

BHAIGAN KA BHARTHARoasted aubergines mashed and cooked in a spicy tomato and onion.

PANEER AUR MUTTER KI BHURJILoose Paneer and Peas cooked in a light masala and Jeera.

MAKHNI PANEER WITH KHUMBIndian Cottage cheese simmered to succulence in a mild gravy, enriched with butter (makhni), cream and aromatically spiced with cardamon & cinnamon.

MALAI KOFTADumplings of fresh cottage cheese in a creamy gravy.

PANEER JALFREZIBatons of Indian cottage cheese, mixed peppers, sweet corn and baby corn cooked in a masala sauce, flavoured with fresh coriander.

SHAHI KORMARich Mughali dish with mashed fresh cottage cheese, green peas, cashewnuts and pasta, enhanced with fresh turmeric.

NAVRATAN KORMACombination of nine vegetables cooked in thick cashewnut gravy and enhanced with dry fruits and lotus seeds.

VEGETABLE KOFTA CURRYMixed vegetable dumplings, deep fried served in an onion, tomato, ginger and garlic masala sauce.

MIXED VEGETABLE JALFREZISweetcorn, mushrooms, mixed peppers and courgettes stir-fried in a pungent coriander- flavoured thick sauce.

PALAK CHOLLAYChickpeas made in fresh spinach.

METHI GOBIFenugreek leaves and cauliflower combined together in a unique style.

BHINDI MASALAFresh okra sautéed with dry-roasted spices, onion and diced tomato enriched with dry pomegranate seeds.

MASALA TINDASmall round marrow vegetable cooked in a rich masala sauce.

KHUMB MUTTERButton mushrooms and green peas in a light sauce.

TORIYIACourgettes cooked in a light tomato and onion sauce.

MAKHNI DALLBlack urid lentils, stirred over a slow fire for many hours, until creamy and irresistible, especially with their flavour of green cardamom.

RAJMAHTraditional red kidney bean curry.

RAVIEN (LOBIA BEANS)Black eye bean curry.

TARKA CHANNA DALLTraditional yellow lentil (channa) flavoured with crisply-fried garlic and onion (the tarka) tempered with asafoetida and cumin.

TINDORA AND SWEETCORNGujarati style sweetcorn and tindora in a spicy masala sauce.

TOOR DALL (ARHAR)Light yellow lentil curry seasoned with cumin, mustard seeds and curry leaves.

KADHIA light grain flour and sour yoghurt sauce (made Gujarati style or Punjabi style with pakoras) flavoured with mustard seeds, curry leaves, cumin and lightly spiced with chilli.

UNDHIYUGujarati style dish made from a variety of vegetables such as Brinjals, greens, and methi.

VEGETARIAN MAIN COURSES

SEAFOOD

KING PRAWN MASALA*An exotic preparation of king prawns, cooked in a rich masala gravy with its blend of spices distinctively flavoured with carom seeds (ajwain).

MAKNI PRAWNS*Twice cooked Fresh Prawns, prawns marinated in our spices first quickly seared in the tandoor and then finished off in a creamy makni sauce.

POULTRY

MURG METHIChicken pieces simmered to succulence with fresh and dry fenugreek (methi), in a traditional savoury Punjabi sauce.

KARAI MURGChicken cooked in spicy fragnent thick gravy, finished in the traditional Indian wok (karahi).

PALAK MURGSucculent chicken cooked with garden fresh spinach (palak).

CHICKEN TIKKA MASALATender chicken, marinated in yoghurt and spices, cooked to silky succulence in the tandoor, then simmered in a vibrant-red masala sauce.

KARELA CHICKENChicken simmered (on-the-bone) in a blend of spices and India’s bitter gourd (karela) resulting in a authentic bitter taste.

CHICKEN KEEMAMince chicken meat pan fried with spices.

MAKHNI CHICKENChicken pieces simmered to succulence in a mild gravy, enriched with butter (makhni), cream and aromatically spiced with cardamom and cinamon.

MURG MUSALLAMChicken slow cooked in a rich dark hot sauce.

SAAG MURGChicken cooked with fresh spinach.

MUGHALI CHICKENTraditional chicken dish made in a rich creamy sauce with almonds and cashews.

MEAT

KARAI GOSHTHot and spicy Lamb cooked in a sauce with tomatoes & onions, ginger and garlic. Cooked in the traditional Indian wok (Karahi).

PALAK LAMBLamb cooked in savoury spices and finished with garden fresh spinach.

ROGAN JOSHTender pieces of Lamb, cooked with fresh ground roasted spices, onions and bell peppers.

KEEMA MUTTERMinced Lamb and green peas (mutter) seasoned with cardamom and flavoured with fenugreek leaves cooked in traditional style.

KOFTE & ANDAY CURRYA traditional North Indian delicacy made with minced meat balls and boiled eggs cooked in light curry sauce.

MASALA LAMBTender lamb pieces (off the bone) slow-cooked to gentle tenderness in an onion, tomato, ginger and garlic masala.

METHI LAMBLamb cooked in a masala sauce seasoned with fresh and dry fenugreek.

NARGISI KOFTEMeatballs stuffed with eggs, cooked in light curry sauce.

KOFTA CURRYSpicy mince lamb dumplings cooked in cardamom flavoured sauce.

BHUNA GOSHTSpring lamb cooked either on or off bone in a traditional thick sauce.

NARGISI QUAIL EGG KOFTE*Lamb kofte stuffed with Quail eggs.

SAAG GOSHTSpring lamb cooked using a fresh spinach sauce.

BOOZI BAFUMadhu’s signature dish, lamb chops made in a rich dark masala sauce.

ACHARI GOSHTAuthentic lamb dish made using pickling spices.

LAMB KORMAMild spring Lamb dish in a light masala sauce.

NON-VEGETARIAN MAIN COURSES

BREAD

BHATURRASCrispy leavened bread which is deep fried.

METHI NAANSLeavened bread with fenugreek baked in the Tandoor.

PURISUnleavened bread which is deep fried.

TANDOORI NAANSLeavened white-flour bread cooked in clay oven.

TANDOORI PARATHASWhole wheat flour dough which is layered with butter and baked in Tandoor.

ROOMALI ROTIDough made from plain flour tossed and streched out thin cooked on an upside down wok.

LACHEDAR PRANTHASWhole Wheat flour dough rolled into several layer using butter and then cooked on a Tava or Tandoor.

PESHWARI NAANSLeavened bread made with plain flour and nuts and sultanas, baked in Tandoor.

MAKKI KI ROTITraditional Punjabi Corn Bread made on Tava(rimless pan).

GARLIC NAANSLeavened bread made with plain flour and garlic baked in Tandoor.

GARLIC AND CHILLY NAANSLeavened bread made with plain flour and garlic and chillies baked in Tandoor.

STUFFED PARATHAS (METHI, ALOO OR GOBI)Traditional punjabi stuffed bread made using whole chapati flour and stuffed with either Methi, gobi, or aloo.

RICE

BADAM AND CASHEW RICEPlain pillau rice cooked with badam and cashew nuts.

JEERA RICEBasmati rice flavoured with cumin seeds.

RICEPlain basmati rice.

RICE PILLAUBasmati rice flavoured with fresh green peas and flavoured with cumin seeds.

SAFFRON RICEBasmati rice seasoned with saffron.

TRUFFLE RICE*Basmati rice made into a pillau using black truffles imported from Italy, France and the Middle East.

PRAWN BIRYANI*Basmati rice cooked with king prawns and roasted whole spices, flavoured with mace, saffron, and kevra (wetvier).

CHICKEN BIRYANITraditional aromatic rice preparation, basmati rice cooked with chicken, roasted whole spices and flavoured with Kevra (wetivier) mace and saffron.

CHICKEN PILLAUTraditional chicken rice dish made with whole roasted spices, flavoured with cracked black pepper.

LAMB PILLAUTraditional Lamb and rice dish made with whole roasted spices, flavoured with cracked black pepper.

LAMB BIRYANITraditional aromatic rice preparation, basmati rice cooked with Lamb, roasted whole spices and flavoured with Kevra (wetivier) Breads.

SEENA PILLAUTraditional rice dish using spring lamb ribs and whole spices.

VEGETABLE BIRYANIVegetables and basmati rice cooked with roasted whole spices and flavoured with Kevra (wetivier) mace & saffron.

RAITA

ALOO RAITAYoghurt made with new potatoes.

BHALLAY RAITAYoghurt made with doughnut shaped lentil mixture.

CUCUMBER & JEERA RAITAFreshly-made yoghurt flavoured with cucumber and roasted cumin.

CUCUMBER & PUDINA RAITAYoghurt made with cucumber and a hint of fresh mint.

GULGULA RAITAYoghurt made with small fried spicy balls made from lentils.

ONION AND CUCUMBER RAITAYoghurt with onion and cucumber.

BOONDI RAITAFreshly-made yoghurt flavoured with cumin & ground blackpepper with tiny crisp gramflour puff-balls.

TOMATO & CUCUMBER RAITAYoghurt made with fresh tomatoes & cucumber.

KACHUMBER RAITAYoghurt with chopped onion, tomatoes and cucumber.

SIDE ORDERS

BADAM KULFITraditional Indian cone shaped ice cream with almonds.

FRESH FRUIT CUT-TO-ORDER*Combination of exotic and non-exotic fruits.

GAJER KA HALWAA carrot sweet dish caramelised using butter, sugar and fresh cream.

GULAB JAMUNDeep fried milk cake dumplings in a sugar syrup served hot.

HÄAGEN-DAZS ICE CREAM

MANGO KULFITraditional Indian cone shaped ice cream flavoured with fresh mangoes.

MONGI KA HALWAA rich sweet dish made from lentils caramelised using butter, sugar and fresh cream.

RASGULLAWhite milk cake dumplings in sugar syrup served cold.

RASMALAIRich sweet, comprising of a milk cake sponge in cream milk with syrup dressed with pistachios and almonds - served cold. This is best served as a combination dressed with fresh strawberries.

SAFFRON KULFITraditional Indian cone shaped ice cream with a hint of saffron.

ZARDATraditional sweet rice dish, flavoured with saffron and dry fruits.

BARFIRich creamy fudge like sweet dish. Choose from almond, plain, pistachio or coconut.

PHOOL KAJIALight crispy filo pastry parcels filled with a mixture of caramelised cream, almond, sugar and pistachio nuts.

JALEBIBatter of flour and milk deep fried into golden, curly crisp rings soaked in sugar syrup.

TRIO PLATTER*Assortment of chocolate truffle mouse, fruit tartlet and lemon saffron cheesecake.

GULAB JAMUN DELIGHT*Hot Gulab Jamun served with Häagen-Dazs ice cream in a chocolate cup dressed with fresh fruit.

RASMALAI ON BED OF FRESH STRAWBERRIES*Rich sweet, comprising of a milk cake sponge in cream milk with syrup dressed with pistachios served cold, on a bed of fresh Strawberries.

SHRIKHANDRich sweet dessert made from strained yoghurt, sugar, and cardamom and saffron.

ROSE CHEESCAKE*Rose flavoured cheesecake made from using Rose jam and dried roses dressed with a fresh rose petal.

COCONUT PANNA COTTA WITH RASPBERRY COULIS AND FRESH RASPBERRIES*

CHOCOLATE BOMB*Soft Chocolate mousse stuffed with elachi cream.

PISTACHIO KULFIIndian ice cream made with Pistachios.

KHEERSlow cooked rice pudding made using almonds and coconut.

DESSERTS

C A T E R I N G

Bryntirion RoadPontlliw, Swansea SA4 9DY

Telephone 01792 930 144E-mail info@rasoi-catering.co.ukWeb www.rasoi-catering.co.uk

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