Raj of Kensington Menu & Prices — London

Marinated grilled chicken tikka simmered in a creamy coconut sauce

Traditional yogurt based drink. Dairy.

Soft minced lamb, roasted spices, ginger, and coriander, coated with onions & mixed bell peppers.

Authentic biryani cooked with aromatic basmati rice, cinnamon, bay leaves, cardamom and yoghurt, tightly sealed and cooked over a slow fire. Served with raitha.

Baby corn, broccoli, courgette, mange tout, mushrooms, onions and peppers tossed in a wok.

Braised diced lamb cooked in browned onions, garlic, ginger and crushed red chilli.

Sliced grilled chicken breast stir-fried with juliennes of chillies, onions and bell peppers.

Chicken tempered with curry leaves, chillies and coconut milk.

Raj's Classic Railway Lamb Curry combo served with Dal Makhani, Pulao Rice & Garlic Naan

Diced lamb cooked with shallot, garlic, ginger, red chillies, fennel and curry leaves.

Slow-cooked King Prawns with Fresh Spinach tempered with garlic & fenugreek.

Sliced Paneer stir-fried with juliennes of chillies, onions and bell peppers

CTM Thali served with the combo of Dal Makhani, Pulao Rice & Garlic Naan

Cottage Cheese simmered in rich creamy buttery tomatoes, with the hint of fenugreek .

Slow cooked diced lamb with Fresh Spinach tempered with garlic & fenugreek. .

Butterflied bengal king prawns simmered in thin gravy of mustard oil, cardamom, cinnamon and cloves.

Chicken cooked with coconut, white onions and fresh cream

Raj's Classic Paneer Butter Masala combo with Dal Makhani, Pulao Rice, and Garlic Naan

A wholesome dish once served on the long train journey from bombay to calcutta.

Raj's famous Butter Chicken Thali Platter comes with Dal Makhani, Pulao Rice & Garlic Naan

Black tiger prawns gently simmered in a garlic, chilli, coconut and lime masala, tempered with mustard seeds and aromatic curry leaves.

Marinated grilled chicken simmered in buttery tomatoes and fenugreek leaves.

Traditional yogurt based drink. Dairy.

Refreshing still mineral water from Hildon.

Refreshing still mineral water from Hildon.

Traditional yogurt based drink. Dairy.

Traditional yogurt based drink. Dairy.

Soft minced lamb, roasted spices, ginger, and coriander, coated with onions & mixed bell peppers.

Grilled chunks of boneless chicken flavoured with cumin and rock salt.

Best end lamb chops marinated in golden brown onions, yoghurt and garam masala.

Char grilled chicken on the bone marinated in traditional Kashmiri chilli yoghurt base.

Tiger prawns marinated with cream, yogurt, and Green Cardamom.

Cottage cheese stuffed with prunes, diced mixed peppers, onions marinated in pomegranate, ground mace and yogurt.

Salmon marinated in fenugreek leaves, cardamom, lemon juice & spice mixed hung yoghurt.

Basmati rice infused with lemon, mustard seeds, and curry leaves

Leavened baked bread.

Soft, lightly buttered Indian flatbread.

Basmati rice cooked with cumin and cardamom.

Naan filled with almonds, coconut & raisins.

Basmati rice sautéed with mushrooms and garlic.

Flaky whole wheat bread flavoured with mint leaves.

Wholemeal flat bread baked in the tandoor.

Steamed basmati rice.

Seasoned fresh yoghurt, cucumber, onion, tomatoes and roasted cumin seeds.

Naan filled with grated cheddar cheese.

Sliced red onions, green chilies, sprinkled with chat masala and lemon juice

Naan filled with garlic and coriander.

Sliced red onions, skinless cucumber, green chillies, sprinkled with chat masala and lemon juice.

Thin, crisp Indian flatbread served as a side dish.

Cooked with onions, shallots, ginger, garlic, black cardamoms, cloves and peppercorns. According to the legend the dish was created when a courtier of mughal emperor akbar accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, india, and became a staple of Hyderabadi cuisine. Keeping up with the traditions, here are some the many dishes made famous by the British curry houses, revisited by The Raj of Kensington following on the methods and recipes passed down the generations.

Simmered in fairly hot gravy of red chilli, onions, garlic and a hint of lemon juice, finished with fresh coriander. It is said to originate from the south of india, and gets its name from the city known as madras when english merchants arrived there in 1600s "now chennai". However, the name 'madras curry' is not used in india, but was invented by restaurants in Britain. Keeping up with the traditions, here are some the many dishes made famous by the British curry houses, revisited by The Raj of Kensington following on the methods and recipes passed down the generations.

A pungent and aromatic dish made with garlic, onions turmeric, garam masala, an intense rapid stir fried curry over high heat. Balti is more a style of cooking than one particular curry. The word balti can be translated as "bucket" and some say the style of cooking is specific to an area of northern pakistan known as baltistan. Since its arrival in the 1970s the balti has found home in birmingham, england. Keeping up with the traditions, here are some the many dishes made famous by the British curry houses, revisited by The Raj of Kensington following on the methods and recipes passed down the generations.

Simmered in a chilli gravy of onions, garlic, ginger with added lemon juice for tartness and black pepper for extra pungency. Very hot the vindaloo was originally a portuguese dish which took its name from the 2 main ingredients which were vinho, wine/wine vinegar, and alhos, garlic. Over time it was spiced up, hotted up and otherwise changed by the indigenous peoples of the ex-portuguese colony of goa. Not many restaurants produce an authentic goan vindaloo. Keeping up with the traditions, here are some the many dishes made famous by the British curry houses, revisited by The Raj of Kensington following on the methods and recipes passed down the generations.

Cooked with lentils, ginger, garlic and cumin seeds in a hot, sweet and sour sauce. A famous parsee dish brought to gujarat, India by the zoroastrian people of iran. Traditionally. Served with pulao rice "included". Keeping up with the traditions, here are some the many dishes made famous by the British curry houses, revisited by The Raj of Kensington following on the methods and recipes passed down the generations.

Alcohol by volume 4.5%.

Cauliflower florets & potatoes cooked with onions, fennel seeds and ginger.

Black lentils cooked overnight, finished with cream.

Spinach cooked with light spice, garlics and onions.

Button mushrooms sautéed with garlic, onions and tomatoes.

Slowly cooked yellow lentils tempered with garlic.

Aubergine cooked in tomato, onion and coconut finished with tamarind pulp.

Potatoes cooked in onion & tomato with cumin.

Okra tossed with onion, tomato and shallots.

Spinach and potatoes cooked with light spices, garlic and onion.

Black chick-peas tossed with chopped onions, tomatoes and chillies and garam masala.

Unaged fresh cheese, pureed spinach tempered with garlic and fresh coriander.

West coast mangalorean street food of chicken morsels coated with aromatic spices.

The classic samosa, stuffed with tempered potatoes, ginger and spices, tamarind & green chutney.

Selection of tandoori delights, lamb chop, chicken tikka, sheekh kabab and salmon.

Minced Lamb stuffed white flour bread served with Seasonal Raita

Thin, crispy Indian flatbreads served as a starter.

Freshly home-made prepared lentil soup, aromatic spices and fresh lemon juice

Lightly spiced shallow fried potato patties, spiced chickpeas and chutneys.

King Prawn cooked with sweet, sour and hot spices served on fried Indian flat bread

Finely shredded onions and spinach spiced with fennel and gram flour, tamarind chutney.

Thums Up is a brand of cola. It was introduced in 1977 to offset the withdrawal of The Coca-Cola Company from India. The brand was later bought by Coca-Cola.

Limca is a refreshing lemon and lime flavored carbonated soft drink from INDIA, Manufactured by The Coca-Cola Company.

Glass bottle.

Glass bottle.

Fresh and cooling mint chutney.

Sweet and tangy mango chutney.

A blend of spices and tangy flavours in a mixed pickle.