À la carte

SHURUAAT / APPETIZERS

SAMUDRI RATTAN / Sea scallops                                           8.90

Juicy, grilled queen scallops cooked with caramelized garlic, roasted bell peppers and pink peppercorns

FISH AMRITSARI / Crispy fried Sole                                      8.20

Mildly spiced golden fried fish – named after the city it originates from
 
LASOONI JHINGA / Stir fried garlic prawns                        11.20
A ménage à trois of prawns, spring onions and green garlic

MURGH LAL TIKKA / Tandoori Chicken Tikka                       8.40

Royal cumin flavoured chicken breast morsels grilled to perfection

LUCKNOWI SEEKH / Lamb Seekh Kebab                              8.60

Mildly spiced skewered minced lamb, cooked in tandoor

Vegeterians
PUNJABI SAMOSA                                                                    7.20

Crispy triangles of mildly spiced potatoes and green peas

ONION BHAJI                                                                           7.20

Golden fried onion fritter. An all time favourite

BHAJIA BASKET / 
Assorted Vegetable Pakoras                  7.70
Golden fried assorted vegetable crisps served with a mango relish

MAKAI PALAK PAKORA / Spinach and corn patty               7.70
Shallow fried spinach,chard and corn cakes 

RAGDA PATTICE                                                                       7.40

Potato pancakes and whole wheat crisps with a chick pea mash, drizzled with yoghurt, tamarind and mint sauce

RECUERDOS DE RANGOLI                                                    10.90

A panorama of our finest starters recommended by our chef

SOUP OF THE DAY                                                                   7.40


SALAD OF THE DAY                                                                 7.40


KHANE KHAAS / MAIN COURSES

From our Tandoor...
TANDOORI JHINGA                                                               14.90
Charcoal grilled tiger prawns with cultured yoghurt and mild spices- simply irresistible

SOFIANI MACHI                                                                    12.50

Tandoori smoked salmon flavoured with fennel and dill leaves

CHICKEN TANDOORI                                                            11.90

Plump juicy legs of chicken grilled to perfection- one of the most popular dishes ever

ADRAK KE PANJE / Tandoori Lamb Chops                         14.90

Juicy New Zealand Lamb Rack- mildly spiced and charcoal grilled

TANDOORI MIXED GRILL PLATTER                                    15.90
Our Chef’s selection of delectable tandorii grills


Curries

Poultry and Game Bird
MURGH TIKKA MAKHANI / Butter Chicken                        12.10

Receta casera de pollo con salsa de tomate y mantequilla; ¡un clásico!

LUCKHNOWI MURGH KORMA/ the Riches of Korma        11.50

Korma sauce is a mild, creamy curry sauce from India. It has a very distinctive silky, rich flavor of cashew nuts, Rose and saffron. This is a legacy of the Mughal rule in India.Try our Korma with diced chicken breast

IMLI BATHAK/ Tamarind Duck                                            13.70

Tender Barbary duck breast fillets laced with tamarind sauce and accompanied with  smoked pineapple

CHICKEN TIKKA MASALA                                                    12.50

Though the origins of this dish are disputed, it still remains Britain’s national dish and India’s pride – chunks of chicken marinated in spices and yogurt then baked in a tandoor, cooked in our own masala ("mixture of spices") sauce.

CHICKEN VINDALOO / Pollo Vindaloo                               12.10

Vindaloo is a Goan curry,The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d'Alhos", which is a dish of meat, with wine and garlic. Do you have the Chutzpah to try this!?

SAAG MURGH                                                                         11.90

A creamy mélange of fresh spinach and juicy chicken morsels with mild spices

KADHAI MURGH / CHICKEN                                               12.10

Kadhai is a thick round bottomed pan - used in India and neighbouring countries in which Meats or Vegtarian dishes are cooked on slow fire with crushed whole spices and peppers.

MALABAR CHICKEN CURRY                                                11.90

A popular delicacy of Kerela where morsels of chicken is cooked in aromatic spices and coconut milk

DUM KA BATER / QUAIL                                                       12.50

Slow Oven or Dum Pukht has become one of the most refined forms of cooking in the Indian Subcontinent, even though the technique is no more than 200 years old. Slow oven means cooking on very low flame, mostly in sealed containers, allowing the meats to cook, as much as possible, in their own juices and bone-marrow. The cuisine of Awadh is the original cuisine which introduced Dum Pukht to the world. Now it is also commonly used in other cuisines like Mughlai, Punjabi and Hyderabadi.
Dum cooked quails finished off with brown onions and a cashew sauce.



Fisherman’s cove
PEPPER MASALA  FISH / PRAWNS                                     12.90

Prawns / Fish stir fried in a masala sauce flavoured with crushed Black pepper and Green Bell peppers

KONKAN FISH / PRAWN CURRY                                         12.90

Fresh Salmon fillets / Prawns simmered in a tomato sauce flavoured with Roasted aromatic spices and coconut

KADHAI MASALA FISH / PRAWN                                        12.90

Kadhai is a thick round bottomed pan - used in India and neighbouring countries – more popular in Northern India with crushed whole spices and peppers- try it with either Salmon or Prawns


Red Meat
KOHE – ROGANJOSH / Lamb roganjosh                            13.50

Braised lamb with sundried ginger, tomatoes and kashmiri chilli- a Kashmiri speciality.

LAMB KORMA / the Riches of Korma                                  13.30

Korma sauce is a mild, creamy curry sauce from India. It has a very distinctive silky, rich flavor of cashew nuts and saffron. This is a legacy of the Mughal rule in India. We serve you the same with cubed lamb.

LAMB VINDALOO                                                                   13.70

The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, with wine and garlic. You need to have Chutzpah to try this!

SAAG GOSHT                                                                          13.30

A creamy mélange of fresh spinach and diced lamb with mild spices

KADHAI GOSHT                                                                      13.50

Kadhai is a thick round bottomed pan - used in India and neighbouring countries in which Meats are cooked on slow fire with crushed whole spices and peppers. Try this exquisite lamb dish.

MALABAR LAMB CURRY                                                       13.30

A popular delicacy of Kerela where tender Lamb is cooked in aromatic spices and coconut milk

DUM KA BIRYANI
Saffron clad “basmati” rice mingled with an exotic myriad of flavour served with raita:
Lamb          14.90

Chicken      13.90
Prawn         15.90
Vegetables 13.70


Paneer Delicacies
PANEER KORMA / Cottage Cheese Korma                        10.20
Korma sauce is a mild, creamy curry sauce from India. It has a very distinctive silky, rich flavor of cashew nuts and saffron. This is a legacy of the Mughal rule in India- with cubed cottage cheese

KADHAI PANEER / Cottage Cheese                                   10.20

Cottage cheese cubes cooked in a tomato- garlic sauce, laced with peppers and chilly flakes

SAAG PANEER / Spinach and Cottage Cheese                  10.20

Home made cottage cheese in a creamy spinach sauce

PANEER BUTTER MASALA / Cottage Cheese                    10.50

A north Indian cottage cheese delicacy. Normally served mild, but if you want it spiced just ask 
From Our Vegetable Garden

BOMBAY ALOO / Cumin Sanded Potatoes                           8.40

Seed potatoes tossed with cumin, onions and tomatoes

SAAG ALOO                                                                              8.40

Potatoes cooked with a creamy spinach sauce

ALOO GOBI                                                                              8.90

Home style preparation of potatoes and coliflower  florets tempred lightly with onion and tomatoes

KADHAI SUBZI / Stir fried vegetables                                  9.10

Garden fresh vegetables cooked on slow fire with peppers and crushed whole spices

SUBZ KORMA / Mixed Vegetable Korma                               9.10

Korma sauce is a mild, creamy curry sauce from India. It has a very distinctive silky, rich flavor of cashew nuts and saffron. This is a legacy of the Mughal rule in India.

TADKA DAL                                                                               7.50

Our supreme dish of tempered yellow lentils to enhance your meal

MAAH KI DAL                                                                           8.90

Our House speciality of Black lentils and Chana dal slow cooked over night  on Tandoor

PINDI CHANA                                                                          8.90

Home style chickpea preparation in a tangy sauce


ROTIAN / BREADS
Naan                                                                                          2.65

A classic bread with leavened dough  

Tandoori Roti                                                                            2.25

Wholemeal unleavened bread cooked in the Tandoor

Lachcha Paratha                                                                       2.90

A rich flaky bread enriched with butter

Kulcha (choose any one filling)                                               3.10

Naan breads with a filling of your choice: cheese/ potato/ lamb/ garlic/ fruit and nut (Peshawari)

Assorted bread basket (for two people)                               6.80



BASMATI KHAZANA / RICE
STEAMED RICE                                                                        3.50

Fluffy white long grained basmati rice

ZAFFRANI PULAO/ Arroz con azafrán                                  4.50

Basmati rice flavoured with saffron and garnished with nuts and raisins


Note: Pappadoms with Chutney are served n demand at a Price of 1,05 euros per piece.




 

 

Anand Negi, our Chef,  has published a book with more than 100 recipes, some of which can be found on the menús of Bembì and Rangoli




Available in bookstores and in our restaurants





 






Tandoori dishes
The tandoori cooking technique was traditionally used by the nomadic tribes in the steppes of Central Asia, and was introducedin to India by the Mughals. The Tandoor is an oven made of special clay from Northern India. The process consists in putting the spices directly on the coal, which gives the food a very peculiar smoky flavor. Cooking temperature is around 450° C.






Curries
There are many legends about the origin of the word curry but most people have accepted the word "kari". This term comes from Tamil Nadu (South India), and mean hot sauce. The curries are made by a combination of spices, for example, coriander, cumin, black pepper, white pepper, turmeric, pepper, cinnamon, nutmeg, cloves, cardamom, etc., mixed in exact proportions. Our chef has chosen the best curries in India for your enjoyment.



























Paneer
Paneer is a fresh cheese common in South Asian cuisine. Of Indian origin, it tastes slightly acidic. To obtain it, milk has to be  boiled with lemon juice or other citrus to coagulate. Unlike most of the world's cheese, paneer manufacturing doesn't  require rennet as coagulation agent, thus, the manufacturing is completely lacto-vegetarian. It constitutes a major source of protein for vegetarians of India, being an ideal substitute for meat.