Poppadoms - Indian

2 Starters. 2 Curries. Rice. Chips. Naan. 2 Can of Pop. Poppadoms and Dips

Popadoms and Dips, plus choice of 2 starters, 2 curries, any rice, chips, any naan, any 2 drinks plus 2 Berry’s Kitchen Brownies

Curry. Pilau Rice. Naan or Garlic Naan or Chips. Can of Pop

Starter
Main course
Rice
Naan or chips

Cooked in cream

Lightly spiced king prawn served with puri.

Battered king prawn

On the Bone chicken cooked in our clay oven and marinated in our house spices for a authentic flavour. Served with onions and peppers

Chicken or lamb.

Chicken or lamb.

Marinated boneless chicken cooked in a tandoor and served with cheese.

Chicken Tikka Bites Fried in Batter

King prawns cooked in our clay oven in our house spices for an authentic flavour, fried in onions and peppers.

Chicken on the Bone, Boneless Chicken tikka, lamb tikka, Sheek kebab and King prawns, Dry served with onions and peppers

Half, on the bone

Dry, off the bone

Marinated in a freshly ground aromatic herbs and spices, garnished with fresh tomatoes, green peppers and onions, cooked in a dry sauce.

Made with tikka chicken, mango chutney & fresh coriander.

Tikka chicken in a fairly hot sauce, ingredients include fresh crushed green chilli, ginger, garlic, coriander and ususal spices.

Tikka chicken cooked with garlic.

Tikka chicken cooked with garlic, hot green chilli, diced capsicum, diced onion and a mixture of Tandoori hot spices.

Tikka chicken in a rich creamy sauce - preparation of the sauce consists of butter, fresh cream, ground almonds, coconuts etc and a mixture of usual mild spices.

Tikka chicken cooked with egg, fresh cream and mild spices.

Chicken tikka and minced meat with a combination of a special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry.

Pieces of spring chicken lightly spiced with almonds, grilled over charcoal, served in our special Tandoori sauce.

Cooked with lots of tomatoes, lentils, ginger, ground herbs in a thick, fairly hot sweet and sour sauce.

Fairly hot sauce, ingredients include fresh crushed green chill, ginger, garlic, coriander and usual spices.

A preparation of mild spices in which cream is used to create the delicacy of its flavour and creamy texture.

Cooked with spice, herbs and lentil sauce with a high flavour of garlic.

Cooked iwth a rich flavoured sauce with lots of baby spinach, cinamon and bayleaves.

A method of preparation similar to Bhuna, where onions are mixed with spices and fried briskly

Cooked in a special blend of garlic, green chilli, onions and a mixture of spices creating a unique and fairly hot sauce.

Preparation of medium strength. Highly flavoured, cooked with a mixture of fried spices.

Cooked with garlic, tomatoes, green chilli and fresh coriander.

Marinated in a freshly ground aromatic herbs and spices, garnished with fresh tomatoes, green peppers and onions, cooked in a dry sauce

Cooked with a citrus fruit with a medium to spicy sauce. Very aromatic curry.

Fresh lemon juice with a mixture of mild fragrant spices, almond and fresh cream.

Preparation of mild spices in which cream, banana and pineapple are used to create a unique flavour

Herbs and spices cooked in curry sauce with onions and peppers.

Cooked in a special blend of spices with garlic. Almost dry with lots of tomatoes.

Special blend of medium hot spices gently cooked until quite dry.

A south Indian version of the dishes found in central and eastern India, having a greater proportion of garam spices which lend a fiery taste to its richness.

Dansak is prepared with oriental spices, pineapple, lentil, cream and lemon juice to add sweetness and a sharp, sour flavour.

Cured in yoghurt and spices, highly flavoured and served with nuts.

A combination of a special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry.

Cooked with potatoes and garlic in a rich spicy sauce.

Cooked in a special blend of garlic, green chilli, onions and a mixture of spices creating a unique and fairly hot sauce.

Herbs and spices cooked in curry sauce with onions and peppers.

Cooked with potatoes and garlic in a rich spicy sauce.

Dansak is prepared with oriental spices, pineapple, lentil, cream and lemon juice to add sweetness and a sharp, sour flavour.

Cooked with garlic, tomatoes, green chilli and fresh coriander.

A method of preparation similar to Bhuna, where onions are mixed with spices and fried briskly.

Cooked with spice, herbs and lentil sauce with a high flavour of garlic.

Specially prepared sauce, ingredients including mint, yoghurt, imli (tamarind) plus a combination of various spices.

Cooked with a rich flavoured sauce with lots of baby spinach, cinamon and bayleaves.

Preparation of mild spices in which cream, banana and pineapple are used to create a unique flavour.

Fairly hot sauce, ingredients include fresh crushed green chill, ginger, garlic, coriander and usual spices.

A preparation of mild spices in which cream is used to create the delicacy of its flavour and creamy texture.

Preparation of medium strength. Highly flavoured, cooked with a mixture of fried spices.

Cured in yoghurt and spices, highly flavoured and served with nuts.

A south Indian version of the dishes found in central and eastern India, having a greater proportion of garam spices which lend a fiery taste to its richness.

Cooked in a special blend of spices with garlic. Almost dry with lots of tomatoes.

A combination of a special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry.

Cooked with lots of tomatoes, lentils, ginger, ground herbs in a thick, fairly hot sweet and sour sauce.

Marinated in a freshly ground aromatic herbs and spices, garnished with fresh tomatoes, green peppers and onions, cooked in a dry sauce.

Fresh lemon juice with a mixture of mild fragrant spices, almond and fresh cream.

Chicken cooked with special aromatic herbs and spices, green peppers, tomatoes and onions. Medium hot.

Pieces of chicken or lamb cooked in butter with a specially prepared sauce with green chillies slightly hot, garnished with fresh tomatoes and cucumber.

Chicken, lamb, prawn, king prawn cooked in butter with specially prepared sauce, garnished with fresh tomatoes and cucumber.

A combination of a special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry

Preparation is similar to Dupiaza but Shahi Zeera (black cumin) are added to give a distinctive aromatic flavour.

A south Indian version of the dishes found in central and eastern India, having a greater proportion of garam spices which lend a fiery taste to its richness.

A method of preparation similar to Bhuna, when Fenugreek leaves are mixed with spices and fried briskly.

Marinated in a freshly ground aromatic herbs and spices, garnished with fresh tomatoes, green peppers and onions, cooked in a dry sauce.

Cooked with garlic, tomatoes, green chilli and fresh coriander.

Dansak is prepared with oriental spices, pineapple, lentil, cream and lemon juice to add sweetness and a sharp, sour flavour.

Cooked in a special blend of spices with garlic. Almost dry with lots of tomatoes.

Special blend of medium hot spices gently cooked until quite dry.

Specially prepared sauce, ingredients including mint, yoghurt, imli (tamarind) plus a combination of various spices.

Cooked with a citrus fruit with a medium to spicy sauce. Very aromatic curry.

Cooked with potatoes and garlic in a rich spicy sauce.

A method of preparation similar to Bhuna, where onions are mixed with spices and fried briskly.

A preparation of mild spices in which cream is used to create the delicacy of its flavour and creamy texture.

Cooked in a special blend of garlic, green chilli, onions and a mixture of spices creating a unique and fairly hot sauce.

Preparation of medium strength. Highly flavoured, cooked with a mixture of fried spices.

Cooked with lots of tomatoes, lentils, ginger, ground herbs in a thick, fairly hot sweet and sour sauce.

Herbs and spices cooked in curry sauce with onions and peppers.

Fresh lemon juice with a mixture of mild fragrant spices, almond and fresh cream.

Cooked with spice, herbs and lentil sauce with a high flavour of garlic.

Cured in yoghurt and spices, highly flavoured and served with nuts.

Preparation of mild spices in which cream, banana and pineapple are used to create a unique flavour.

Fairly hot sauce, ingredients include fresh crushed green chill, ginger, garlic, coriander and usual spices.

Cooked iwth a rich flavoured sauce with lots of baby spinach, cinamon and bayleaves.

Specially prepared sauce, ingredients including mint, yoghurt, imli (tamarind) plus a combination of various spices.

Dansak is prepared with oriental spices, pineapple, lentil, cream and lemon juice to add
sweetness and a sharp, sour flavour.

Special blend of medium hot spices gently cooked until quite dry

A method of preparation similar to Bhuna, when Fenugreek leaves are mixed with spices and fried briskly

Cured in yoghurt and spices, highly flavoured and served with nuts.

A south Indian version of the dishes found in central and eastern India, having
a greater proportion of garam spices which lend a fiery taste to its richness.

Cooked with a citrus fruit with a medium to spicy sauce. Very aromatic curry

Cooked with garlic, tomatoes, green chilli and fresh coriander.

Preparation of medium strength. Highly flavoured, cooked with a mixture of fried spices.

Preparation is similar to Dupiaza but Shahi Zeera (black cumin) are added to give a distinctive aromatic flavour.

Cooked in a special blend of spices with garlic. Almost dry with lots of tomatoes.

Fresh lemon juice with a mixture of mild fragrant spices, almond and fresh cream

Cooked in a special blend of garlic, green chilli, onions and a mixture of spices creating a unique and fairly hot sauce

Cooked iwth a rich flavoured sauce with lots of baby spinach, cinamon and bayleaves.

A combination of a special blend of spices fried together to provide a dish of medium
strength and rather dry consistency as compared with curry

Marinated in a freshly ground aromatic herbs and spices, garnished with fresh tomatoes, green peppers and onions, cooked in a dry sauce.

Fairly hot sauce, ingredients include fresh crushed green chill, ginger, garlic, coriander and usual spices.

Preparation of mild spices in which cream, banana and pineapple are used to create a unique flavour

Cooked with lots of tomatoes, lentils, ginger, ground herbs in a thick, fairly hot sweet and sour sauce.

A method of preparation similar to Bhuna, where onions are mixed with spices and fried briskly.

Cooked with garlic in a rich spicy sauce.

Herbs and spices cooked in curry sauce with onions and peppers.

Cooked with spice, herbs and lentil sauce with a high flavour of garlic

A preparation of mild spices in which cream is used to create the delicacy of
its flavour and creamy texture.

Preparation is similar to Dupiaza but Shahi Zeera (black cumin) are added to give a distinctive aromatic flavour

Specially prepared sauce, ingredients including mint, yoghurt,
imli (tamarind) plus a combination of various spices.

A method of preparation similar to Bhuna, when Fenugreek leaves are mixed with spices and fried briskly

Cooked in a special blend of garlic, green chilli, onions and a mixture of spices creating a unique and fairly hot sauce

A preparation of mild spices in which cream is used to create the delicacy of its flavour and creamy texture.

Cured in yoghurt and spices, highly flavoured and served with nuts.

Cooked with a citrus fruit with a medium to spicy sauce. Very aromatic curry

Fresh lemon juice with a mixture of mild fragrant spices, almond and fresh cream.

Preparation of mild spices in which cream, banana and pineapple are used to create a unique flavour.

Special blend of medium hot spices gently cooked until quite dry

Dansak is prepared with oriental spices, pineapple, lentil, cream and lemon juice to add sweetness and a sharp, sour flavour

A south Indian version of the dishes found in central and eastern India, having a greater proportion of garam spices which lend a fiery taste to its richness.

Cooked iwth a rich flavoured sauce with lots of baby spinach, cinamon and bayleaves.

A combination of a special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry

Cooked with spice, herbs and lentil sauce with a high flavour of garlic.

Cooked in a special blend of spices with garlic. Almost dry with lots of tomatoes.

Cooked with lots of tomatoes, lentils, ginger, ground herbs in a thick, fairly hot sweet and sour sauce.

Preparation of medium strength. Highly flavoured, cooked with a mixture of fried spices.

Marinated in a freshly ground aromatic herbs and spices, garnished with fresh tomatoes, green peppers and onions, cooked in a dry sauce.

Cooked with garlic, tomatoes, green chilli and fresh coriander.

Cooked with potatoes and garlic in a rich spicy sauce.

Herbs and spices cooked in curry sauce with onions and peppers

Fairly hot sauce, ingredients include fresh crushed green chill, ginger, garlic, coriander and usual spices.

A method of preparation similar to Bhuna, where onions are mixed with spices and fried briskly

Herbs and spices cooked in curry sauce with onions and peppers.

Cured in yoghurt and spices, highly flavoured and served with nuts.

A south Indian version of the dishes found in central and eastern India, having a greater proportion of garam spices which lend a fiery taste to its richness.

Cooked with a citrus fruit with a medium to spicy sauce. Very aromatic curry.

A combination of a special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry

Cooked with potatoes and garlic in a rich spicy sauce.

Special blend of medium hot spices gently cooked until quite dry.

A method of preparation similar to Bhuna, where onions are mixed with spices and fried briskly

Dansak is prepared with oriental spices, pineapple, lentil, cream and lemon juice to add sweetness and a sharp, sour flavour.

Cooked with lots of tomatoes, lentils, ginger, ground herbs in a thick, fairly hot sweet and sour sauce.

Fairly hot sauce, ingredients include fresh crushed green chill, ginger, garlic, coriander and usual spices.

A preparation of mild spices in which cream is used to create the delicacy of its flavour and creamy texture.

Cooked in a special blend of spices with garlic. Almost dry with lots of tomatoes.

Fresh lemon juice with a mixture of mild fragrant spices, almond and fresh cream.

Cooked with spice, herbs and lentil sauce with a high flavour of garlic.

Cooked with garlic, tomatoes, green chilli and fresh coriander.

Preparation of mild spices in which cream, banana and pineapple are used to create a unique flavour

Preparation of medium strength. Highly flavoured, cooked with a mixture of fried spices.

Marinated in a freshly ground aromatic herbs and spices, garnished with fresh tomatoes, green peppers and onions, cooked in a dry sauce.

Specially prepared sauce, ingredients including mint, yoghurt, imli (tamarind) plus a combination of various spices.

A method of preparation similar to Bhuna, when Fenugreek leaves are mixed with spices and fried briskly.

Cooked iwth a rich flavoured sauce with lots of baby spinach, cinamon and bayleaves.

Cooked in a special blend of garlic, green chilli, onions and a mixture of spices creating a unique and fairly hot sauce.

Basmati

Diced chicken or lamb BBQ in clay oven cooked with special almond flavour sauce then tossed butter, cream and mushroom on the top sambuca.

Braised golden brown lamb in onion, garlic, ginger, and un-ground Garam Masalla.

Marinated chicken or lamb fire grilled in a clay oven for extra flavours then cooked with mint, green pepper, onion with a very special butter cream.

Medium strength boneless spring BBQ chicken cooked with mince meat. Spinach, special herbs and spices, cheese, served with nice presentation.

Delicately spiced chicken or lamb fried in a season butter then cooked with mango, almond, sweet and very rich taste.

Lean chicken breast, marinated & barbecued in the tandoor and cooked again with fresh crushed garlic, ginger, green chilli, coriander, pinch of sugar, cream and spinach. The dish is of distinctive colour, hence the name Hariali (Green).

Tender pieces of chicken breast cooked with mixed sweet peppers, butter, fresh cream ground coconut and a good selection of fragrant spices. A medium strength dish.

Lean, tender pieces of chicken breast, cooked with an appropriate selection of spices and herbs plus “Panch Puran” is also used to create a unique and aromatic dish creamy sauce of mild to medium strength.

A special cut of spring lamb cooked in a method of traditional manner as to preserve the flavour and authenticity of the dish. It is a dish full of flavour and pleasantly aromatic and medium strength. Served with fragrant basmati rice and all trimmings.

A South Indian version of the dishes found in Central and Eastern India, having a greater proportion of garam spices which lend a fiery taste to its richness.

A preparation of mild spices in which milk or cream is used to create the delicacy of its flavour and creamy texture.

Seasonal mixed vegetable lightly spiced, served in our special tandoori sauce.

A combination of special blend of spices fried together to provide a dish of medium strength and rather dry consistency as compared with curry.

Veg.

Lentils

Mushroom

Hot potatoes

Spinach and potato

Spinach & cheese

Minced meat.

Coconut.

Paratha stuffed with vegetables and potato

Keema, Cheese, Garlic, Chilli

Berry’s Kitchen Kinder Brownie

Berry’s Kitchen Milky Bar Blondie

Berry’s Kitchen Galaxy Caramel Brownie