Tikka Masala Cuisine

BOMBAY JOES SPECIAL TIKKA MASALA (D)(C)(N)

A sumptuous selection of Murgh Tikka, Boti Tikka and Jingha Tikka cooked in Bombay Joe’s own special masala sauce and can be adjusted to your desired strength.

TIKKA MASALA (D)(N)

Barbecued nuggets of tikka cooked with garlic, ginger, capsicum, onions and fresh coriander in chef’s special masala sauce.

GARAM TIKKA MASALA (D)

Tender pieces of tikka cooked with garlic butter and a blend of Chef’s own exotic spices giving an exquisite dish of medium to hot strength.

ACHARI TIKKA MASALA (D)

Tikka massala dish, cooked with mixed pickle. A slightly hot and spicy dish.

SARDARI TIKKA MASALA (D)(N)

A traditional Moghul Massala dish cooked with ground coconut, cashew nuts and fresh dairy cream to give a taste of perfection, to a medium dish.

PUNJABI GOSHT (D)(N)

Pieces of tender lamb flavoured with brandy and complimented by a rich creamy mild sauce blended with ground almonds.

KASHMIRI TIKKA MASALA (D)(N)

Recommended for guests new to the delights of massala dishes, elegantly cooked with mixed fruit and fresh cream to give a delicious creamy taste.

JALFREZI TIKKA MASALA (D)

A slightly mild tikka dish, milder version of Jaipuri.

JAIPURI TIKKA MASALA (D)

Tender pieces of barbecued tikka blended with Punjabi massala and cooked with mushrooms, onion, and capsicums.

MASALEDAR (D)

Cooked Tikka style and mixed carefully into a slightly tangy sauce to desired strength using freshly ground Punjabi spices and capsicums.

CHASNI (D)(N)

A tangy sauce sour and creamy. Cooked with mild spices.

YAMUNA (D)(C)

Tikka pieces prepared Tandoori style, cooked with prawns, fresh coriander and extra special spices.

KYBERY DISHES (D)

These dishes are specially prepared in a very rich flavoured thick Bhuna sauce with yoghurt, garden mint, tomatoes, and spring onions and if you wish, green chillies. Spices to suit a real Eastern taste.

PUNJABI BHUNA SPECIAL (D)

Specially cooked in thick Bhuna sauce with white wine along with green peppers, methi, Punjabi herbs and fresh coriander. Ask for green chillies to be added if you wish.

RAJASTANI TIKKA (D)(N)

Pieces of tandoori chicken in a sauce with special Punjabi spices, green peppers, fresh cream, spring onions and red wine.

NASHILEE (D)

Marinated in special Tandoori Masala cooked in a Tandoor on slow heat to retain all neutral flavours. Served with a touch of our house white wine, mangoes and fresh coriander.

NOOR MALI TIKKA

Chicken Tikka cooked with fresh spinach and mushrooms and topped with spring onions.

SATTARI TIKKA (D)(N)

A delicious blend of cucumber, tomato, green peppers and onions with garlic and ginger. Topped with cheese and spring onion.

MURGH MAKANI (D)

Chicken tikka pieces with lamb mince cooked with fresh garlic, ginger and spices.

NEW CHARGHA (D)

Very popular dish in India made with chefs own specially prepared tamarind sauce, along with spring onions, cherry tomatoes and red chillies.

JANTER MANTER (D)

Bite sized pieces of tikka cooked in a specially prepared sauce with green peppers, mushrooms, onions and pineapple, blended with warm spices giving an exciting dish of medium to slightly hot strength.

NASHIDAR (D)

Cooked with fresh ginger, garlic, onions, mushrooms, sweetcorn and a touch of brandy. A great deal of experience and expertise goes into preparing this dish. For extra bite ask for red chillies to be added.

MAZEDAR (D)(N)(F)(G)

Tender pieces of chicken or lamb tikka cooked in Worcestershire sauce, lemon juice and cream topped with cheese.

All of the above dishes are recommended with Murgh tikka, but can also be expertly cooked with Boti tikka and Jingha tikka and are priced as follows:

KING PRAWN TIKKA (D)(C)

PRAWNS (C)

LAMB TIKKA (D)

CHICKEN TIKKA (D)

CHICKEN & LAMB

VEGETABLES

(rice not included)

Allergens

(G)Gluten (E)Egg (F)Fish (N)Nuts (D)Dairy (M)Molluscs (C)Crustaceans

While all due care has been taken to ensure allergens are applied to the correct dishes, should your require further information please ask a member of staff.