4500 Miles From Delhi Indian Restaurant Bristol Menu & Prices

Mixed salad with fresh avocado tossed with chicken tikka in a tangy dressing.

Pan fried potato patties served with yoghurt and tamarind dressing.

World famous snack of crisp onions deep-fried in a coating of gram flour batter.

Breast fillets of chicken coated in cumin and coriander, tomatoes, mint and spring onions, creating an extraordinary play of tastes.

Chicken leg piece is marinated in curd, ginger garlic and spices and cooked in specially imported charcoal ovens. To balance these unusual flavours the dish has been mastered for years before being presented on your plate.

The pakora served at Five Rivers is the real McCoy. Crisp nuggets of onions, vegetables and spices delicately coated in batter and deep-fried. Best eaten when smothered in the accompanying side sauces.

Lamb Chops marinated with traditional Indian spices and char-grilled to perfection served with mint sauce.

Recognised as appetite stimulators by inhabitants of the tropics, if you fancy hot foods by all means give this dish a try.

The fire and spice of India marinated chicken cooked in its own juices in the “tandoor” - An Indian clay oven fired by charcoal.

Bite-sized chicken tikka marinated with cream, cheese, royal cumin and cardamom, delicately grilled on charcoal, served with mint dip.

Lamb picatta culled from the fillet, flavoured with shahi jeera, then cooked on a griddle plate, resulting in a very succulent kebab

Chunks of pink Scottish salmon matured in a rich spicy marinade of dill, fennel, ginger, honey and a trace of mustard oil, and then roasted in the tandoor.

King prawns dipped in a ginger, garlic, lime and chilli marinade, wrapped in crispy fried sesame seed batter. Deep-fried.

Garlic and ajwain laced cod fillets deep fried in gram flour batter.

Skewered char-grilled lamb mince rolled with chopped onions, fresh coriander and bell peppers.

Bite-sized marinated spring lamb slow-cooked in clay oven coated with yoghurt based marinade and barbecued with onions and peppers.

Skewered char-grilled lamb mince rolled with chopped onions, fresh egg and cheese marination.

King prawns, in an ajwain and garlic, flavoured spiced marinade, char-grilled in tandoor.

Marinated cod, deep-fried in a crispy batter seared in a tangy garlic and chilli sauce.

Wafer-thin and crispy rice flour crêpes served with spicy potato or chicken tikka as filling along with fresh coconut and tomato chutney. This is a typical South Indian dish taken as breakfast or dinner. It is first noted in the Sangam Literature of Tamil language dated to the Christian era.

Dough pastry stuffed with spiced potatoes and green peas served with hung curd and tamarind sauce.

Mussels steamed in ginger, garlic, turmeric and herbs

A delicious assortment of tandoor items prepared on skewers: Salmon Tikka, Chicken Malai Tikka, Paneer Tikka, Seekh Kebab.

Thali Vegetable Pakoras, Aloo Tikki, Samosa, Onion Bhaji and Chilli Paneer Shashlik.

From the street-side eateries of Punjab; a dish of chicken tikka simmered in a satin-smooth tomato gravy with a redolent of kasoori methi.

Mangalorean style king prawns cooked with coconut milk and spices finished with a tangy blend of raw mango and chopped ginger.

Delicately spiced and laced with butter, cream and tomatoes, cooked in a cashew nut paste, chicken lababdar is sure to become one of your favourites too.

Delicately spiced and laced with butter, cream and tomatoes, cooked in a cashew nut paste, chicken lababdar is sure to become one of your favourites too. Cubed lamb in velvety, ginger laced, brown gravy. Fragrant with sunflower seeds, mace, green cardamom and kewra essence.

Mince of lamb cooked with freshly ground ginger garlic and onion tomatoes with green peas.

Barbecued chicken pieces cooked in fresh garlic and chilli sauce with caramelised onions.

Exquisite Punjabi country fare of tender chicken stir-fried in an iron karahi with a spicy masala of garlic, onions and tomatoes with a tempering of crushed coriander seeds and crispy red chillies.

From Tamilnadu in South India, Chettinad Chicken is a fiery curry. There’s no reason why you can’t reduce the chillies to suit your own palate though. Chettinad Chicken tastes great with parathas.

Slow cooked lamb shanks cooked with mild smooth nutty gravy.

King prawns marinated in tantalising kolapuri spices and cooked with onions, garlic and roasted red chillies.

This dish is from princely cuisine of the Nawabs of Avadh, the most passionate patrons of gastronomy in a golden age – Tikka culled from chicken supreme simmered in a smooth onion and garlic tomato puree – an evocation of cinnamon and clove. Aptly described by the royal guest of Nawab Wajid Ali Shah is BEMISAAL meaning incomparable.

Basmati rice cooked on dum (Slow cooking in sealed pots) with saffron, cardamom and mint, served with roast garlic flavoured yoghurt and gravy. Tastes delicious in tandem with a katchumber salad. Vegetarian - 13.95 🥛🥜 | Lamb - 15.95🥛🥜 Chicken - 14.95 🥛Ⓜ️🥜| King Prawn - 16.9 🦀

Cubes of cod cooked in a gravy spiked with use of kokum. Ideally served with steamed basmati rice.

Generally, mushrooms don’t spring to mind when people are thinking of great curry. In this beautiful lamb, dish mushrooms are fried with peppers and onion to create the base of a rich thick sauce. The lamb itself comes freshly grilled from the tandoor – and has that perfect barbecue flavour.

We present our exclusive recipe of succulent chicken tikka in a smooth sauce.

Pieces of chicken tossed and cooked together with a masala of diced onions, capsicum and tomatoes, garnished with green chilli, cumin seeds and fresh coriander.

Chicken pieces seared and slow-cooked in smooth creamy gravy prepared with Hydera-bad’s special spice mix.

This is India’s answer to sweet and sour and it rocks. Barbecued chicken cooked in a creamy sweet and tangy sauce.

Boneless chicken cooked in a hot gravy with a predominant flavour of black pepper, aniseed and curry leaves. A speciality from the coastal region of Tamil Nadu.

Festive Parsee fare of prawns in an unusual blend of chillies, tamarind and jaggery. India’s answer to sweet and sour.

Rogan Josh gets its name from the rich red appearance, which in turn is derived from the fresh tomatoes, paprika and ground red chilli. A classic dish from Kashmir.

Cubes of tender spring lamb cooked in a rich yoghurt sauce flavoured with mint.

Slow cooked chicken in a creamy fruity sauce laced with sliced mango.

Dhansak is popular especially among the Parsi community. Barbecued pieces of chicken cooked with lentils spiced with special masala mix.

Chicken pieces slow cooked in a smooth gravy of caramelised and raw onions with whole spices, garnished with spring onions.

Strips of chicken breast marinated and basted in the tandoor and sautéed in the iron tawa with a fresh melee of pepper, tomatoes and fresh green chilli.

Home made cottage cheese cooked with capsicum, ginger and green chilly in tangy blend onion and tomatoes gravy.

Cubes of tender spring lamb cooked in a robust blend of spices. A tangy blend of tomato sauce with capsicum, onion & ginger.

King prawns cooked on tawa with coarsely chopped onions, fresh coriander and finished with ajwain.

Catch of the day simmered in a rich masala sauce with coarsely chopped onions, peppers and tomatoes.

Okra cooked with onion and tomatoes and tempered with cumin seeds & ginger.

Striped sized seasonal vegetables cooked with onion and tomatoes.

A delicacy of cumin tempered boiled potatoes cooked with tomato, onion and a homemade spice mix.

AA channa daal and red lentil preparation made into an exotic dish with garlic, cumin seeds and whole red chillies.

A healthy vegetable dish of stir-fried cauliflower delicately spiced with fresh ginger.

Black lentils, fresh tomato purée and ground whole spice paste cooked overnight to extract full flavours and tempered in butter to give this lentil stew its name. Ideal with traditional naan bread.

A charcoal smoked aubergine delicacy cooked with onions and tomatoes in a peanut paste masala.

Light vegetable and paneer dumplings in a creamy saffron, tomato and cashew nut sauce.

Creamed spinach and homemade Indian cottage cheese cooked with cumin seeds and garlic.

Aromatic and sumptuous, the finest fragrant Basmati rice tempered with fresh mushrooms and cumin.

Sweet scented with the flavours of fresh coconut and curry leaves.

Naan stuffed with spiced lamb mince.

Chilli cheese naan.

Naan bread stuffed with a fine chopped mixture of onion, potato and chillies.

Garlic and coriander naan.

Saffron, nuts and sweet cherry naan.

Finest basmati rice.

Saffron flavoured rice steamed with all the goodness of cardamom, cinnamon, cloves and bay leaves.

An exotic ajwain flavoured multi-layered bread.

Buttered leavened bread.

Whole wheat flavoured unleavened bread.

Each of chutneys & pickles Traditional serving of freshly prepared poppadoms served with spiced onions, mango chutney.

Classic Chips.

A cool combination of yogurt and cucumber.

Fried chips with an Indian twist.

Traditional serving of freshly prepared poppadoms served with spiced onions, mango chutney.

King Prawn Sizzler, Salmon Tikka, Tandoori Chicken Tikka, Paneer Tikka and Lamb Chops Served with mint sauce & tamarind chutney.

Please select main dish from the following or let the chef decide

A bite size chicken cooked in onion and cashew nut gravy flavoured with creamy saffron. A tempering ofcrushed coriander seeds and crispy red chillies.

King Prawns cooked on “Tawa” with coarsely chopped onions, fresh coriander and finished with ajwain.

Light vegetable and cottage cheese dumplings in a creamy saffron, tomato and cashew nut sauce.

Cube of tender spring lamb cooked in a robust blend of spices. A tangy blend of tomatoes sauce withcapsicum, onion & ginger.

Delicately spiced and laced with butter, cream and tomatoes,cooked in a cashew nut paste, chickenlababdar is sure to become one of your favourites. All the dishes are served with pulao rice and naan bread.

Please choose one per person from the Dessert Selection.

Rogan Josh gets its name from the rich red appearance, which in turn is derived from the fresh tomatoes, paprika and ground red chillies.

We present our exclusive recipe of succulent chicken tikka in a smooth sauce.

Creamed spinach and homemade Indian cottage cheese cooked with cumin seeds and garlic.

Exquisite Punjabi country fare of tender chicken stir-fried in an iron karahi with a spicy masala of garlic, onions and tomatoes with a tempering of crushed coriander seeds and crispy red chillies.

Cubes of Cod slow-cooked with curry leaves and spiked with kokum. All the dishes are served with pilau rice and naan bread.

This is one of the few rosé champagnes that is made by drawing the juice from black grapes in the vat, instead of simply blending red and white wines. FRANCE

Beautiful colour with straw-yellow highlights. Abundant fine bubbles.intense, pleasant on the nose. Pleasant harmony on the palate. FRANCE

The immedlate impression is of the mildness of the pure, airy, bright bouquet. A floral, fruity pastel tone then unfolds and quickly darkens into candied fruit. FRANCE

A lively crisp sparkling wine with a delicate lemony character and anaromatic, dry, refreshing finish. ITALY - 32.00 / 7.95 125ml

Flowery, roses, violets and potpourri, as well as blackcurrant with notes of spices. ITALY - 20.95 / 4.95 125ml / 5.95 175ml

Filled with currant, ripe plum, cherry, vanilla and blackberry flavours, complemented by sweet ripe tannins. CHILE - 19.95 / 4.95 125ml / 5.65 175ml

Medium intensity of aromas with fresh dark fruit and hints of blackberry yoghurt. SPAIN - 30.95 / 6.50 125ml / 7.25 175ml

Filled with currant, ripe plum, cherry, vanilla and blackberry flavours, complemented by sweet ripe tannins. AUSTRALIA - 35.95

Expressive nose with berries as blueberries and strawberries. CHILE - 33.95

A spicy and warm cabernet, with hints of coffee and plenty of ripe dark fruit. FRANCE - 29.95

A ripe, fruit-forward style loved for its immediate approachability. AUSTRALIA - 22.95

Dark ruby in colour. The aromas are really expressive, with notes of fresh red fruit and violets. PORTUGAL - 33.95

Deep garnet-red with a slightly woody and toasted nose and aromas of prunes and liquorice. FRANCE - 39.50

Ripe redcurrant and fresh strawberry flavours, with a long fruity finish. SPAIN - 22.95 / 4.95 125ml / 5.95 175ml

Full of ripe fruit aromas such as peaches, mango and melon. Juicy on the palate with strawberry and tropical fruit flavours with fresh acidity balancing the sweetness. USA - 27.95 / 5.95 125ml / 6.25 175ml

Light and refreshing with fresh cranberry and raspberry notes on the nose. ITALY - 24.95

Straw-yellow with light greenish hue Intense, with white fruits and flowers. ITALY - 20.95 / 4.95 125ml / 5.50 175ml

This wine is no exception and is packed with grapefruit, lime and melon flavours bound up with a zesty, crisp citrus balance that cuts through to the finish. AUSTRALIA - 22.95 / 5.25 125ml / 6.25 175ml

Pale lemon with green tints- the nose is fresh and lemony with hebaceous notes. CHILE - 21.95 / 4.95 125ml / 5.95 175ml

Lemony on the nose, with a delicious balance in the mouth, this Pinot Grigio is a very easy-to-drink dry white with medium alcohol and a gorgeous lingering finish. ITALY - 23.95 / 5.85 125ml / 6.25 175ml

A delicate wine with intense floral aromas of roses and citrus peel. Fresh tropical fruit flavours with a refreshing acidity and nice balance. ARGENTINA - 27.95

This wine shows flavours of passionfruit and blackcurrant leaf with underlying notes of wet stone and thyme. NEW ZEALAND - 30.95

Refreshing nose with tropical fruit and citrus notes, with emphasis on the passionfruit character. PORTUGAL - 24.95

A crisp, dry, refreshing style with mouth-watering acidity and an elegant finish. USA - 29.95

A Brilliant colour with a pale yellow tint and green hues; fresh nose of white flowers and fruits. FRANCE - 26.95

Medium-bodied with crisp, apple acidity, pure fruit flavours of white peaches and pears and a classic, steely, dry finish. FRANCE - 39.95

Today these sparkling cocktails are as hip as ever in wine bars and lounges from coast to coast.

Born following the commercial development of creme de cassis in 1841, this cocktail became a popular regional cafe drink.

Made with Cachaca, an intensely sweet Brazilian style rum.

Vodka, tomato juice, spices, Worcestershire sauce and Tabasco.

Made with Vodka, triple sec, cranberry juice and freshly squeezed lime juice.

Consisting of tequila mixed with Cointreau and lemon juice.

Whiskey, lime and sugar.

White rum. lime and sugar.

Made with white rum, mint, soda water, lime juice and sugar.

Dissarono shaken with blue curacao and cranberry.

Vodka, tequila and chai syrup shaken together.

Baileys, vodka and while cacao, shaken and strained.

Heat up the chilly nights with this cocktail.

Passion fruit, lychees, muddled together with vodka and blue curacao.

Passion fruit, lychees, muddled together with vodka and blue curacao.

Fresh mango mixed with spiced rum and mint, topped with lemonade.

Tamarind syrup shaken with tequila and cointreau.

Whiskey mixed with martini rosso, angostura bitters and a twist of lemon.

Baileys and Sambuca.

Kahlua with Baileys.

Whiskey and Drambuie.

Lemon vodka with Cointreau and Cramber.

Grenadine layered with Tequila.

Blue curacao shaken with vanilla vodka.