Indian Ocean Tandoori in Holloway Menu

 Shuruaat / Appetizers

• Papadoms £1.00
• Onion Bhajia £5.50
  • Finely shredded onions and spinach spiced with fennel and gram flour, tamarind chutney.
• Punjabi Samosa £5.50
  • The Classic Samosa, stuffed with tempered potatoes, ginger and spices, tamarind & green chutney.
• Sweet Potato and Goat Cheese Tikki £5.95
  • Lightly spiced and shallow fried patties, seasoned yoghurt and gram flour.
• Sharabi Jhinga £7.50
  • Cider soaked tiger prawns sautéed with chopped peppers, tomatoes and spring onions.
• Keralan Kekda £8.95
  • Crispy soft-shell crab in spicy batter, crab meat sautéed with mustard and curry leaves.
• Murg Bezule £6.25
  • West coast Mangalorean street food of chicken morsels coated with aromatic spices.
• Andhra Bullet Chilli Gosht £6.50
  • Lamb tossed with onions, chillies, curry leaves and black pepper, roasted cumin potatoes.
• Raj Platter £13.95
  • Selection of tandoori delights, lamb chop, chicken tikka, sheekh kabab, and salmon.

 Tandoor Ka Khazana / Clay Oven Delicacies

• Tandoori Murg (Punjab Province) £5.50
  • Char-grilled chicken on the bone marinated in traditional Kashmiri chilli yoghurt base.
• Murg Tikka (Lucknow) £6.00
  • Grilled chunks of boneless chicken flavoured with cumin and rock salt.
• Gilafi Sheekh Kabab (Awadh) £6.25
  • Soft minced lamb, roasted spices, ginger, and coriander, coated with onion & mixed bell peppers.
• Ajwaini Jhinga (Jaipur, Rajasthan) £9.95
  • Tiger prawns marinated in creamed hung yoghurt, aromatized with caraway seeds.
• Salmon Methi Tikka (Delhi) £8.95
  • Salmon marinated in fenugreek leaves, cardamom, lemon juice & spice mixed hung yoghurt.
• Barra Lamb Kabab (Peshawar) £8.95
  • Best end lamb chops marinated in golden brown onions, yoghurt and garam masala.
• Paneer Sashlick (Punjab) £5.95
  • Cottage cheese stuffed with prunes, diced mixed peppers, onions marinated in pomegranate, ground mace and yogurt.

 Regional Cuisine Specialities

• Dhaba Palak Paneer (Grand Trunk Road, Punjab Province) £10.95
  • Unaged fresh cheese, pureed spinach tempered with garlic and fresh coriander.
• Sabzi Panchratni (Jaipur, Rajasthan) £10.95
  • Baby corn, broccoli, courgette, mange tout, mushrooms, onions and peppers tossed in a wok.
• Murg Jal-Frezi (Calcutta, West Bengal) £11.95
  • Sliced grilled chicken breast stir-fried with juliennes of chillies, onions and bell peppers.
• Murg Korma (Uttar Pradesh) £11.95
  • The jewel in the kitchens of Mughal Palaces. Chicken cooked in mild sauce with aromatic spices.
• Butter Chicken (Delhi) £11.95
  • Marinated grilled chicken simmered in buttery tomatoes and fenugreek leaves.
• CTM (1970s Glasgow, Scotland) £11.95
  • Chicken tikka masala, A British national favourite. “Enough said.”
• Kori Gassi (Mangalore, Karnataka) £11.95
  • Chicken tempered with curry leaves, chillies and coconut milk.
• Murg Salli Zardaloo (Gujarat) £12.50
  • Chicken cooked with dried apricots, garlic, ginger, cinnamon, and green cardamom, topped with crispy straw potatoes.
• Uppu Kari (Karaikudi, Tamil Nadu) £12.95
  • Diced lamb cooked with shallot, garlic, ginger, red chillies, fennel and curry leaves.
• Railway Lamb Curry (Bombay, Maharashtra) £12.95
  • A wholesome dish once served on the long train journey from Bombay to Calcutta.
• Rogan Josh (Kashmir) £12.95
  • Braised diced lamb cooked in browned onions, garlic, ginger and crushed red chilli.
• Kadhai Gosht (Punjab) £12.95
  • Slow cooked diced lamb with tomatoes, garlic, and fenugreek finished with garam masala.
• Dum Biryani (Lucknow, Awadh) £12.95
  • Authentic biryani cooked with aromatic basmati rice, cinnamon, bay leaves, cardamom and yoghurt, tightly sealed and cooked over a slow fire, served with raitha.
• Shikari Champen (Bhopal, Madhya Pradesh) £18.95
  • Flamed grilled lamb cutlets gently simmered with chopped onions, ginger and crushed whole spices, served with steamed basmati rice. A post hunting favourite of the Nawabs and British governors.
• Tawa Jhinga (Military Bazaar, Old Delhi) £15.95
  • Tiger prawns poached in roasted chillies, cumin seeds, tomato and coriander masala.
• Jhinga Masala (Malabar) £15.95
  • Black tiger prawns gently simmered in a garlic, chilli, coconut and lime masala, tempered with mustard seeds and aromatic curry leaves.
• Lasooni Mirch Jhinga (Kolhapur) £17.95
  • King Prawns blended in a ‘Bhuna’ semi-dry sauce, tossed with sliced fresh garlic and green chillies.
• Chingri Jhol (Assam, East Bengal) £17.95
  • Butterflied Bengal king prawns simmered in thin gravy of mustard oil, cardamom, cinnamon and cloves.

 Sabzi Bazaar / Market Fresh Vegetables

• Bombay Aloo £5.95
  • Potatoes cooked in onion & tomato with cumin.
• Alo Gobi Adraki £5.95
  • Cauliflower florets & potatoes cooked with onions, fennel seeds and ginger.
• Bhindi Do Piaza £5.95
  • Okra tossed with onion, tomato and shallots.
• Tadka Dal £5.95
  • Slowly cooked yellow lentils tempered with garlic.
• Saag Bhaji £5.95
  • Spinach cooked with light spice, garlics and onions.
• Saag Aloo £5.95
  • Spinach and potatoes cooked with light spices, garlic and onion.
• Baingan Thiyal £5.95
  • Aubergine cooked in tomato, onion and coconut finished with tamarind pulp.
• Dal Makhani £5.95
  • Black lentils cooked overnight, finished with cream.
• Mushroom Bhaji £5.95
  • Button mushrooms sautéed with garlic, onions and tomatoes.
• Chana Masaledar £5.95
  • Black chick-peas tossed with chopped onions, tomatoes and chillies and garam masala.
• Garden Salad £5.50
  • Lettuce, tomato, cucumber, red onion, bell pepper, carrot and lemon wedge.

 Saath-Saath / Accompaniments

• Raitha £3.95
  • Seasoned fresh yoghurt, cucumber, onion, tomatoes and roasted cumin seeds.
• Punjabi Salad £3.95
  • Sliced red onions, skinless cucumber, green chillies, sprinkled with chat masala and lemon juice.
• Pulao Rice £3.50
  • Basmati rice cooked with cumin and cardamom.
• Plain Rice £3.50
  • Steamed basmati rice.
• Mushroom Rice £4.50
  • Basmati rice sautéed with mushrooms and garlic.
• Lemon Rice £4.50
  • Basmati rice infused with lemon, mustard seeds and curry leaves.
• Peshawari Naan £3.50
  • Naan filled with almonds, coconut & raisins.
• Malai Naan £3.50
  • Naan filled with grated cheddar cheese.
• Garlic Naan £3.50
  • Naan filled with garlic and coriander.
• Plain Naan £2.95
  • Leavened baked bread.
• Pudina Paratha £3.50
  • Flaky whole wheat bread flavoured with mint leaves.
• Roti £2.95
  • Wholemeal flat bread baked in the tandoor.
• Chapati £2.50
  • Whole wheat thin bread baked on open fire.

 Chutney and Pickle

• Sweet Mango £0.50
• Cool Mint £0.50
• Pepper and Tomato £0.50
• Hot Mixed Pickle £0.50

 Traditional Curries

• Madras Curry £10.95
  • Simmered in fairly hot gravy of red chilli, onions, garlic and a hint of lemon juice, finished with fresh coriander. It is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1600s (now Chennai). However, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain.
• Dopiaza £10.95
  • Cooked with onions, shallots, ginger, garlic, black cardamoms, cloves and peppercorns. According to the legend the dish was created when a courtier of Mughal Emperor Akbar accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India, and became a staple of Hyderabadi cuisine.
• Dhansak £13.95
  • Cooked with lentils, ginger, garlic and cumin seeds in a hot, sweet and sour sauce. A famous Parsee dish brought to Gujarat, India by the Zoroastrian people of Iran. Traditionally served with pulao rice (included).
• Vindaloo (Very Hot) £10.95
  • Simmered in a chilli gravy of onions, garlic, ginger with added lemon juice for tartness and black pepper for extra pungency. The vindaloo was originally a Portuguese dish which took its name from the 2 main ingredients which were ‘vinho’, wine/wine vinegar, and ‘alhos’, garlic. Over time it was spiced up, hotted up and otherwise changed by the indigenous peoples of the ex-Portuguese colony of Goa. Not many restaurants produce an authentic Goan vindaloo.

 Balti >> A pungent and aromatic dish made with garlic, onions turmeric, garam masala, an intense rapid stir fried curry over high heat

• Balti is more a style of cooking than one particular curry. The word balti can be translated as "bucket" and some say the style of cooking is specific to an area of northern Pakistan known as Baltistan. Since its arrival in the 1970s the Balti has found home in Birmingham, England. £11.50

 Soft Drinks (Glass Bottles)

• Coke 330ml £2.75
• Diet Coke 330ml £2.75
• Diet Coke 330ml £2.75
• Sprite 330ml £2.75
• Hildon Sparkling Water 750ml £3.75
• Hildon Still Water 750ml £3.75

 Beers

• Cobra 330ml 4.8% ABV £4.00
• Kingfisher 330ml 4.8% ABV £4.00

359 Holloway Road, Holloway, London, N70RN ,

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