Grameen Lounge Menu & Prices — Huddersfield

A famous dish from rural villages of Northern Bangladesh. Chicken pieces, green chillies and extra coriander are used extensively with garlic tarka and hints of methi (fenugreek). Delicious.

A medium sub-Saharan dish cooked with a melange of herbs and spices, added at intervals, sealed with terracotta dish, then layered with smoked paprika, lime and coriander pesto.

Indian Sub-continent favourite, a crispy circular pastry stuffed with tangy mashed chickpeas cooked with caramelised onions and herb pesto, drizzled with tamarind, down the hatch in one. Vegetarian.

A combination of Persian chicken, lamb tikka and seekh kebab, grilled and served sizzling.

Tiger prawns in Lahori pesto, pan-fried cod in Kashmiri masala, tilapia fillets coated with all spice and coriander paste, served sizzling.

Onion bhajis, vegetable samosa and spicy aloo pakoras served with salad and mint sauce. Vegetarian.

Strips of chicken breast coated in a herb pesto, grilled and basted in its own juices with lime and zingy coriander. Served sizzling with shredded Mozzarella, drizzled with tamarind and olive oil dressing.

Persian influenced cutlets grilled in a melange of spices and tangy pesto, served on a bamboo skewer.

Tender quartered spring chicken marinated in our own blend of piri piri sauce, grilled with aromatic herbs and a spicy yoghurt pesto. slow cooked to melt in the mouth.

Firm favourite in the Indian sub-continent, strips of your chosen ingredient tossed and coated in gram flour, then dipped in a golden aromatic batter, infused with herbs and spices. Soft and crunchy. Vegetarian.

Parcels of tilapia coated in a Lahori dry spice, cooked with spiced and dried onions with a hint of turmeric, coriander and fenugreek leaves. Big things come in small packages.

Spicy diced chicken served on a puree.

Tender small lamb chops marinated in an aromatic fusion of herbs, spices and homemade tangy yoghurt, basted with its own juices and Kashmiri masala whilst grilling in a tandoor.

Algerian kobeda. Spicy mince lamb flamed grilled Algerian style, shallots, ginger, garlic and a fusion of aromatic herbs.

Crispy pastry stuffed with seasoned minced lamb and aromatic herbs and spices, a firm favourite as light finger food.

Tiger prawns coated in Lahori pesto and tangy yoghurt, tenderly cooked with onions, peppers and tomatoes which compliment the succulent flavours of the prawns, served on a bamboo skewer.

The worlds famous snack of crispy onions with a touch of very finely chopped potato flakes and crispy lentils molded into a sphere mesh with aromatic spices and herbs then deep-fried in a coating of gram flour until, golden brown, and crunchy. Vegetarian.

Crispy pastry stuffed with garden variety mixed vegetables, seasoned with aromatic herbs and spices served with a fresh crunchy Salad accompanied by a creamy mint sauce. Vegetarian.

Delicious duck curry spiced with pepper and green chillies, smothered in creamy coconut milk.

A firm favourite in the state of Chittagong in Bangladesh. Slow cooked beef in a lot of red chillies and tomatoes.

Persian Influenced. Indian-Persian spinach and chickpeas concoction, smoked cumin and coriander blended with chilli flakes, laced with a herby relish, hint of tamarind and fruit molasses added to the fusion process.

Punjabi dish with a punch! Lahori and Kashmiri pesto blended with mango relish and Greek yoghurt, slowly tempered with braised onions, roasted coriander, and plum tomato purée, tangy and warm.

Indian and Bangladeshi. Fire extinguishers at the ready, this is our homemade fire breather. Bullet chillies and the lethal Naga mirch flared in the wok with braised onions, turmeric, and lemon pepper pesto.

A robust dish with a nice balance of Greek yoghurt, cinnamon sticks, zingy coriander, aromatic herbs, all fused together with roasted peppers and stir-fried onions. Kapow! Melt-in-the-mouth dish, enjoy. Mild to medium.

This is a dish that is layered in an infusion of mint, spinach leaves, caramelised onions, tomatoes, garlic and coriander paste, slowly cooked and finished flared in a wok.

Persian baby spinach cooked with fresh garlic and Bangla bay leaves, giving out a sensation burst of flavour.

Chicken or lamb cooked with green chillies infused with tandoori roast garlic, peppers, and onions.

Hot, sweet and sour dish cooked in a spicy masala sauce with tamarind, roasted red chilli, palm sugar, coconut, and coriander. From Tamil Nadu, South India.

New! A very popular dish from Bangladesh cooked with mustard seeds (shorisha) and virgin olive oil in a medium-strength sauce made from 21 different spices, garnished with fenugreek and fresh coriander.

Cooked in a mouthwatering combination of Balti, Kashmiri & Karahi Sauce.

Diced spring chicken cooked with homemade butter, ground coconut and fresh cream.

Tender pieces of chicken or lamb cooked in a tandoori sauce, ground coconut, fresh cream and aromatic spices.

Tender pieces of chicken or lamb cooked in a tandoori sauce, ground coconut, fresh cream and aromatic spices.

A house favourite juicy chunks of Persian tikka cooked in a creamy kashmiri and balti pesto, created with fresh cream and a touch of lemon pepper seasoning. Sweet and tangy but not too creamy.

Mild. Tender pieces of chicken tikka or lamb tikka marinated in spices cooked with cream and coconut powder.

Medium hot. Cooked in fresh garlic and ginger with tomatoes, and our chef’s special balti sauce.

Asian-style minced meat cooked with garden peas.

Scotch bonnet and fiery red chillies cooked in a delicious sauce. Highly recommended.

Scotch bonnet and fiery red chillies cooked in a delicious sauce. Highly recommended.

Medium hot. Chicken tikka, lamb tikka, prawns and mushrooms all fused together to create a mouthwatering taste, lavishly enjoyed by the Mughal Emperor and the Nawabs in princely states in South East Africa.

Medium hot. Chicken thighs cooked home-style with fresh garlic, ginger, green chillies, methi leaves and coriander.

A famous dish from rural villages of Northern Bangladesh. Chicken pieces, green chillies and extra coriander are used extensively with garlic tarka and hints of methi (fenugreek). Delicious.

A famous dish from rural villages of Northern Bangladesh. Chicken pieces, green chillies and extra coriander are used extensively with garlic tarka and hints of methi (fenugreek). Delicious.

Hot and spicy. Chicken cooked in garlic tarka and red chillies in a thick masala sauce.

A medium sub-Saharan dish cooked with a melange of herbs and spices, added at intervals, sealed with terracotta dish, then layered with smoked paprika, lime and coriander pesto.

A medium sub-Saharan dish cooked with a melange of herbs and spices, added at intervals, sealed with terracotta dish, then layered with smoked paprika, lime and coriander pesto.

Tiger prawns coated in a spicy Lahori pesto and Greek yoghurt, skewered and grilled with onions, peppers, and tomatoes, which complement the tasty, succulent flavour of the tiger prawns.

Your chosen fish is coated in Behari pesto, then grilled with red peppers and tomatoes, and drizzled with tamarind and lime to enhance the flavours of the fish, served sizzling with caramelised onions.

Your chosen fish is coated in Behari pesto, then grilled with red peppers and tomatoes, and drizzled with tamarind and lime to enhance the flavours of the fish, served sizzling with caramelised onions.

Half. Tender quartered spring chicken, marinated and spiced with aromatic herbs, Lahori pesto, and fresh zingy lime, grilled and basted to seal in the flavours.

Persian spiced cubes of chicken or lamb marinated in Greek yoghurt with a melange of herbs, ginger, and shahi jeera (shashlik), skewered with onions, red peppers, and tomatoes, which add a clean zingy taste to the chicken or lamb, basted in its own juices to retain the succulent flavours.

Persian influenced. Tender breast of chicken marinated in a zingy lime and coriander pesto infused with mashed ginger and garlic, grilled, and served sizzling with a wild lemon-infused tava drizzle.

Famous in the Indian district of Lucknow, these tender pieces of lamb chops are marinated in an aromatic fusion of herbs, spices, and homemade tangy yoghurt, grilled in the tandoor, basted with their own juices, and finished with Kashmiri leaves and coriander drizzle.

A combination of Persian spiced chicken or lamb strips, seekh kebab, tender lamb chops, and chicken piri piri, all brought together so that you get a taste of the full grill selection. Go on, enjoy. This is a dish that will leave you stuffed — you might need assistance.

Diced homemade tender paneer marinated in tandoori spices, herbs, and yoghurt, cooked in a clay oven.

Mild. Chicken cooked with fresh garlic and chefs special spice.

Mild.

New! Medium hot. Fish cooked in a special sauce with coconut milk, palm sugar, poppy seeds, and finished with a tarka of garlic. A very popular dish on the beaches of Goa.

Mild hot. Goa and Chittagong. A mellow, zingy coconut dish, tiger prawns grilled in a spicy massalla relish. The sauce is cooked with bay leaves and cinnamon, desiccated coconut and curry leaves. A nice helping of paprika is added along with the juices of the tiger prawns. The combination of these ingredients is then sealed by a fiery tarka of garlic and coriander. Simply a treat for fish lovers.

Medium hot. Succulent fillets of tilapia coated in Behari massalla, the fillets are then lightly pan fried to seal the flavour of the dish. It is then combined with a sauce of pimento, garlic, bay leaves, and fresh baby spinach.

Medium hot. Home style curry. Medium spiced fish cooked in our chef’s special recipe, with an infusion of bay leaf, garlic, fresh tomatoes, and green chillies to give out a unique taste.

Chicken, meat and prawns.

Chicken, meat, and prawns.

A mild, creamy dish made with the chef’s own blend of sweet spices and coconut cream. (May contains Nuts or traces of Nuts).

Medium hot. A dish cooked in stir-fried onions, garlic, ginger, and tomatoes with a melange of spices and herbs, and then flared in the karahi (wok).

A fiery dish cooked with strips of onions, green peppers, sliced ginger, garlic purée, green chillies, and Naga chilli paste.

A fiery dish cooked with strips of onions, green peppers, sliced ginger, garlic purée, green chillies, and Naga chilli paste.

A medium spiced dish made with caramelised onions and tomatoes in a thick gravy sauce, garnished with fresh coriander.

A medium spiced dish made with caramelised onions and tomatoes in a thick gravy sauce, garnished with fresh coriander.

A medium spiced dish made with caramelised onions and tomatoes in a thick gravy sauce, garnished with fresh coriander.

Sweet and sour. A medium spiced dish made of mung daal and masoori daal, with a touch of tomatoes and garlic purée and a melange of spices.

Sweet and sour. A medium spiced dish made of mung daal and masoori daal, with a touch of tomatoes and garlic purée and a melange of spices.

Hot. Roasted potatoes cooked in balti masala, garlic purée, caramelised onions, and zingy herb pesto.

Spiced chickpeas tossed with blanched palong saag in a light herb pesto of turmeric and tamarind.

Medium hot. Baby spinach leaves and lentils cooked with a touch of aromatic herbs and spices, simple but nice.

Mild. Homemade cheese and baby spinach leaves cooked in a thick creamy or curry sauce.

Medium hot. Baby spinach and roasted potatoes tempered with ginger and garlic purée, and hints of puréed tomatoes.

Medium hot. Homemade cheese toasted in a clay oven to give a light smoky taste, then added to a bhuna sauce.

Medium hot. Cauliflower, chickpeas, and roasted Bombay potatoes in bhuna and balti masala sauce laced with shahi jeera.

Hot. A hot fiery vegetable dish cooked with strips of onions, green peppers, green chillies, and herbs.

Medium hot. Steamed and spiced vegetables tossed with mung dhal in a thick sweet, tangy, and spicy sauce.

Medium hot. Sliced mushrooms cooked in a light garlic bhuna sauce with hints of coriander and crushed mustard.

Medium hot. Soft potatoes and cauliflower tossed together in a caramelised bhuna sauce.

Medium hot. Cauliflower softly cooked with turmeric and herb pesto, tempered with all spices.

Medium hot. Chickpeas cooked in soft chaat masala consisting of caramelised onions in tomato purée.

Medium hot. Chickpeas cooked in soft chaat masala consisting of caramelised onions in tomato purée.

Medium hot. Roasted potatoes and flash-fried fenugreek leaves cooked in aromatic spices, garlic and pimento sauce.

Hot. Lentils (mung daal) slow-boiled and sautéed with spicy masala relish, a Goan favourite.

Medium hot. Lentils tempered with turmeric, garnished with a smoky garlic and coriander tarka. A fiery topping.

A traditional South Asian cusine. Full of fibre. A great alternative to meat.

Cucumbers, onions and mix Greek style yoghurt.

Sweet coconut.

Cheese and onions.

Fizzy