Destination Indian Restaurant & Bar Menu & Prices — Huddersfield

Grilled spiced king scallops served with Chef's special creamy saffron sauce.

Crumb fried spiced crab meat and potato cakes served with sweet chilli & coriander dip.

Freshwater jumbo king prawns marinated with black garlic & hung yoghurt & cooked to perfection in a tandoor, served with mint & coriander chutney.

Crumb fried crispy squid tossed with curry leaves and Indian spices, served with a honey mustard dip.

Crumb fried tilapia fish served with honey mustard dip: a delicary from Calcutta.

Scottish salmon marinated in ginger, garlic, hung yoghurt and roasted carom seeds, cooked in a clay oven and served with a sweet chilli & coriander dip.

Tender cornfed chicken supreme marinated with ginger, garlic, turmeric and laced with tandoori yoghurt masala, cooked to perfection in a tandoor, served with hari chutney.

Tandoor grilled morsel of chicken thigh marinated in basil, cream cheese, hung yoghurt & cashew nut paste, served with scallion yoghurt.

Chef's special samosa made with cauliflower, potato and peas, served with tamarind sauce.

Spinach, potato & coriander coriander mixed with pounded spices & gram flour, deep fried and served with sweet chilli & coriander sauce.

Broken crispy vegetable samosas served with white pea ghugni, tamarind sauce & fine sev.

Baby aubergines cooked in onion-tomato masala.

Baby new potatoes simmered in spinach puree and finished with dry fenugreek leaves.

A traditional home style preparation of potatoes and cauliflower cooked with cumin, green chillies, ginger and spices.

A melange of seasonal veg cooked in onion tomato masala.

Chickpeas cooked with tomatoes, onions and dry mango powder.

Mixed lentils tempered with cumin seeds, asafoetida, ginger, garlic, onion and tomato.

Selection of Vegetable Samosa, Palak aur Pyajani ke Bhaji, Hara Bhara Kebab and Kasundi Paner served with assorted dips.

Selection of Lasooni Jhinga, Tandoori Salmon, Sunehri Murgh and Changezi Champen served with assorted dips.

Chef's special basmati rice cooked in Dum Pukht style in a sealed handi with either chicken, lamb or vegetables and traditional herbs and spices, garnished with boiled eggs and served with biryani sauce and raita. Served Friday, Saturday & Sunday. Lamb - (E, MK, MD) Chicken - (18.95, E, MK, MD) Vegetable - (17.95, E, MK, N)

Tiger prawns deevined and shelled, cooked with onion, tomato, coconut and a melange of spices, a speciality from Chef's Mum's kitchen.

From "God's Own Country", we showcase this seafood masterpiece of prawns simmered in onion, tomato, tamarind & coconut, tempered with mustard seeds & curry leaves to create a delicate balance of flavours.

Cod loin cooked in tamarind, onion and tomato, tempered with dry red chillies, mustard seed and curry leaves, finished with coconut milk.

A popular Bengali dish of chunks of cod cooked in a onion & yoghurt based coarse gravy with various spices.

Tender grilled chicken breast simmered in a rich cashew nut & brown onion gravy, flavoured with saffron.

A very popular, spicy, hot, fragrant curry made with boneless chicken and ground spices along with onions and tomatoes, predominantly served in a roadside restaurant in India.

Grilled chicken thigh simmered in fresh spinach, mint & coriander puree spiced with pounded Indian spices.

Chicken breast simmered in Malvani spices & coconut, a delicacy from the Konkan region of India.

Tender boneless lamb marinated overnight in yoghurt & red chilli paste, simmered in onion & tomato gravy, a delicacy from the state of Rajasthan.

Lamb mince & chunks of lamb simmered in onion, tomato & aromatic spices. A rich Mughlai dish from the royal kitchen of the Nawabs of Awadh.

An aromatic lamb curry flavoured with mint, coriander & curry leaves. A very popular dish from the Nilgiri Hills of South India.

A British Raj colonial- era dish with roots in East India: succulent pieces of boneless lamb and baby new potatoes cooked in traditional Indian spices and finished with coconut milk.

Succulent pieces of lamb on the bone slow cooked in a mixture of garlic, onion & ginger with a paste of Indian spices, flavoured with fennel & stone flower. A dish with its roots from Champaran in Bihar, East India.

Tender lamb mince, mixed with brown onion & roasted cashew nut paste, skewered and grilled in a charcoal fire, served with mint & coriander chutney.

Succulent lamb chops marinated in a mixture of yoghurt and melange of spices, chargrilled over "Red Hot Embers" and served with a mint & coriander chutney.

Chef's special vegetable samosa made with potatoes, cauliflower and peas, served with tamarind sauce.

Broken crispy vegetable samosas served with white pea ghugni, tangy yoghurt, mint sauce, tamarind sauce and fine sev.

A mixture of spinach, potato, onion & fresh coriander mixed with pounded spices and gram flour, deep fried and served with mint and coriander chutney.

A fried patty of spinach, peas, potato & paneer served with scallion yoghurt, a delicacy from the north of India.

Fresh Indian cottage cheese marinated with kasundi mustard, hung yoghurt, gram flour, and pounded spices, grilled in the 'Earthen Oven', served with mint and coriander chutney.

Chargrilled paneer simmered in spinach puree & aromatic spices, flavoured with fresh mint & curry leaves.

Chargrilled Indian cottage cheese simmered in tikka masala sauce.

A rich Mughlai dish of paneer cooked in a creamy cashew nut and onion gravy.

Veg & paneer dumplings cooked in a silky cashew nut, tomato & onion gravy.

Young tender eggplant cooked in onion, tomato & tamarind sauce, tempered with dry red chilli, mustard & curry leaves, finished with coconut milk. A delicacy from Andhra Pradesh.

Cauliflower, peas & bell peppers tossed in onion, tomato masala.

A melange of five seasonal veg cooked in masala sauce.

A spicy, tangy full flavoured chickpea curry.

A harmonious blend of black lentil, tomatoes, ginger and garlic, simmered on slow heat, finished with cream and butter.

Trio of lentils tempered with a fusion of cumin seeds, asafoetida, ginger, garlic, onion and tomato.