Thaal Indian Restaurant Menu & Prices — Barnsley

Stuffed mushroom, onion bhaji, vegetable shinggara, paneer tikka. (for two)

Stuffed with mozzarella cheese and mashed vegetable.

Grilled chunks of indian cheese with herbs and spices.

Baby potato and chick peas in spicy sauce served with puree bread.

Chicken tikka, lamb tikka, kundan machli and tandoori chops. (for two)

Succulent slices of chicken with sliced baby potatoes, fried with onions & mixed peppers, topped with cheese.

Succulent chunks of fish in a ajwain gram flour batter, delicately spiced and deep fried.

Chunks of chicken in medium tangy sauce with crunchy red onion.

Onion bhaji, chicken tikka and sheek kebab.

Spicy grilled mutton chops.

Lightly spiced king prawn served with small puree bread.

Chicken or lamb tikka stir fried with onions then flambe with sambuca at the table.

Juicy pieces of lamb or chicken breast marinated in herbs and spices. Charcoal grilled to perfection. (off the bone)

Chicken and lamb tikka cooked with baby potato then fried with onions and garnished with spinach.

Chicken or lamb barbecued with mixed peppers, onions and tomatoes.

Jumbo king prawns marinated with lemon juice, ginger, garlic, cooked in tandoori oven.

Chicken tikka lamb tikka, tandoori chop, kundan machli, sheek kebab.

Rich mild and creamy dish.

Boneless spring chicken cooked with plump mango, coconut, almond, sultana and cashew nuts. (mild & saucy)

Pieces of chicken tikka, cooked with fresh garlic in medium sauce.

Fairly hot dish cooked with onions, capsicum, topped with coriander and green chilli.

Traditional bangladeshi dish, fairly hot.

King prawn and spinach cooked together in medium sauce.

A mixture of chicken, lamb, mushroom cooked with basmati rice cumin, garlic finished with onion & sliced boiled egg. Served with chana masala. (Contains raisins)

(Medium)

With various chutneys

Fish simmered with onion, tomato, ginger, garlic and green chilli, then cooked in thick sauce.

Pan fried fish cooked in medium sauce with roasted garlic and spring onions.

Fish simmered with onions, fresh capsicum then cooked with paneer with hint of fresh spinach.

Fresh water jumbo king prawns cooked with coconut, honey, cream, coriander creating unique rich taste.

Fresh water king prawns marinated in various spices, then cooked in medium sauce. Served in traditional korrah (wok) flambe with brandy at the table.

Fresh water king prawn cooked with onions, bayleaf, jeera, coriander, turmeric, touch of lemon juice.

Chicken breast grilled in mixed spice then cooked in medium to spicy sauce.

Barbecued tender chicken cooked in rich mussala sauce with green chilli.

Marinated chicken breast cooked with onions, cumin, chilli to create bengal spice then finished with touch of cream.

Chicken breast cooked in medium sauce with onions, tomatoes, yoghurt, garlic, tarkad with bay leaf.

Strips of chicken breast cooked with onions, garlic, ginger, fenugreek and bengal spice.

Slow cooked lamb in ajwain style sauce with fresh chilli, ginger, yoghurt, finished with sprinkled coriander.

Lamb cooked in highly spicy sauce (not too hot) bengal style sauce. (on or off the bone)

Strips of succulent tandoori lamb with fresh ginger sauce and turmeric, creating rich spicy taste.

Highly spiced succulent slices of lamb cooked with fresh pepper, onions, tomato and dry spice.

Strips of lamb marinated in mint, lime juice then simmered with bay leaf and crushed pepper.

Marinated venison cooked in hot sauce then topped with honey.

Venison cooked in medium to spicy with fresh mushroom and hint of fresh spinach, then tarkad with garlic.