Guru Indian Cuisine Menu & Prices — Newry

Barbary duck marinated with tandoori spices and cooked in clay oven.

Barbary duck marinated with tandoori spices and cooked in clay oven.

Fresh fish marinated with special spices by our chef and cooked in tandoor. 3,7,10

Salmon fish marinated with mustard and indian spices served with desi tarter. 10

Jumbo prawns marinated in kashmiri chilli & carom seeds served with avocado koshimbiri 2,7

Chef choice of assorted starter

Chef choice of assorted starter

Expressive nose, with mandarin orange, green apple and pineapple with just a touch of vanilla and toasted almond.

Barrelled for six months in french oak - the end result is complex, a subtle smoky-oak aroma with intense notes of banana, papaya, pineapple and mango fruit characters and a creamy buttery texture.

A zesty and fruity chardonnay from low yielding, generously sunlit vineyards, with aromas of pineapple, pear and lime.

On the riper side of sauvignon blanc with tropical litchi, guava and fig.

Juicy, almost tutti fruity in its appeal, displaying fresh lime, elderflower and green apple.

Bursting with roasted coffee bean, mocha and dark chocolate flavours that marry well with soft red berry fruits.

Unwooded style, this youthful has gorgeous citrus and nectarine fruit.

This wine reflects what sauvignon blanc is all about - purity, freshness and aromatics.

Spicy alternative to sauvignon blanc, with more balanced and richer creamy lemon fruit.

Gordon ramsay's house white for twenty years.

Experimental blend of semillon, muscat, gewurztraminer and pinot gris that works beautifully with spicy food.

Vegan, bio-dynamic and organic, this full-bodied wine has concentrated black fruits, cocoa, vanilla and christmas cake spices.

Tropical aromas of gooseberry and guava with underlying blackcurrant leaf and box-hedge create a lively, fresh expression on the nose.

Winner of "worlds best riesling" six times. Lime cordial flavours complimented by lemon rind, floral and yeasty notes. An excellent pairing with dishes dominated by chilli and ginger.

Refreshingly off-dry with a perfume of blood orange and peach. enveloped in a velvety texture.

The nose is rather an intense bouquet of grapefruit zest and cherry blossoms. On the palate it is a fresh and sweet wine, with aromas of lime, pear and hazelnut.

Sensuously soft and seductively smooth showing velvety blackberries and raspberries.

Deliciously complex, rich and polished, exhibiting plum, blackberry and spice. Nominated "best buy" in the wine & spirits magazine

Brilliant wee glugger that ticks all the boxes. Dripping with bright damson fruit and a lovely silky mouthfeel.

Classic aussie shiraz, showing blackcurrant, mint and chocolate.

Bursting with roasted coffee bean, mocha and dark chocolate flavours that marry well with soft red berry fruits.

Modern style rioja, accentuating of the sweet cherries, plums and orange peel, and less of the vanilla oak.

This is ben glaetzer's entry-level shiraz, and it's chock-full of blackberry, plum, chocolate and spicy liquorice.

Varietally pure, velvety smooth with soft leathery tannins underpinned with raspberry and spice with a hint of cinnamon.

Loaded with fruits of the forest, this juicy primitivo displays blackberry, jam, black cherry and tobacco.

Classic, impeccably balanced merlot dominant blend. Meticulously hand-farmed using biodynamic practices. Sophisticated, complex and elegant - a great expression of st. Emilion.

(Allergen: 4)

Flavoured with mint, coriander & spices

(Allergens: 5, 10)

(Allergens: 1, 4, 7)

(Allergens: 1, 4, 7)

(Allergens: 1, 4, 7, 8)

(Allergens: 1, 4, 7)

(Allergens: 1, 4, 7)

(Allergens: 1, 4, 7)

(Allergens: 1, 4, 7)

(Allergens: 1, 4, 7)

(Allergen: 7)

Mixed vegetables cooked in a tomato & onion based gravy infused with indian spices.

Homemade cottage cheese with assorted bell peppers cooked in tomato gravy. (7)

Homemade cottage cheese with spinach cooked in tomato gravy. (7)

Flavourful curry of chickpeas cooked in spicy onion tomato masala gravy.

Mixed lentils tempered in clarified butter with cumin, mustard seeds & fresh coriander. (7,10)

Cauliflower florets and potatoes cooked with onion, tomato & indian spices.

Slices of pan-fried potatoes with onion & tomato sauce.

Potatoes with spinach cooked with ginger, garlic, and onions. (7)

Pan-fried okra with five seeds tempering in a roast onion sauce. (10)

Rich lamb curry flavoured with clarified butter and aromatic spices like ginger powder & garam masala. (7)

A famous rajasthani spicy lamb dish, cooked with onion, tomatoes, ginger & kutti mirch. (7)

Lamb shank, slow-cooked for eight hours with chef guru's family recipe. (7)

Lamb minced cooked with lamb cubes flavoured with telly cherry peppers. (7, 8)

Lamb with spinach, ginger & garam masala. (7)

Lamb cooked with whole spices, chopped onions, tomato-based sauce infused with fresh coriander. (7, 8)

Lamb curry infused with saffron cooked with mild spice, yoghurt, almond and cream. (7, 8)

A rich & popular dish of basmati rice cooked on top of a flavourful curry & adorned with herbs, saffron, mint & fried onions, served with a biryani special sauce. (2,7)

A rich & popular dish of basmati rice cooked on top of a flavourful curry & adorned with herbs, saffron, mint & fried onions, served with a biryani special sauce. (7)

Spiced barbary duck tikka cooked with sweet and sour mango tamarind, curry leaves, mustard seeds and coconut milk. (7, 10)

Barbary duck breast with vindaloo masala & onion marmalade. It is a myth that it is very spicy but it is not mild either (red masala sauce with potato cubes infused with coconut vinegar). (7, 8, 10)

Barbary duck tikka cooked with coconut, curry leaves, lemongrass. (7, 8, 10)

Tiger prawns cooked with crushed chillies, mustard seeds, coconut & spiced mango marmalade. (3,7,10)

Kerala style tiger prawns cooked with shallots, lemon leaf, & mustard seeds, coconut. (3,7,10)

Tiger prawns with onions peppers & tomato flavoured with carom seeds. (2,4)

A dish from the coastlands of southern india cooked with a special sauce infused with flavours of lime leaf & lemon grass. (2,7,10)

Prawns cooked in fresh coconut milk, infused with goan spices. (2,7,10)

Prawns, fish & mussels cooked in fresh coconut milk, infused with goan spices. (2,7,10)

Traditional spicy salmon fish curry in bengali and odia cuisines in the eastern part of the indian subcontinent. (3,7,10)

Monk fish cooked with mustard oil, shallots, curry leaves, nutmeg lemon grass fenugreek seeds and fresh coriander - chef's recommendation (chef bunti special bread basket). (4, 10)

One of the most iconic modern indian cuisine creations. Aromatic golden chicken pieces in an incredible creamy tomato & cashew paste curry sauce flavoured with dried fenugreek. (7, 8, 10)

Boneless pieces of prime irish chicken fillets, simmered in a smooth sauce, cooked with sweet creamy cashew nut sauce finished with saffron & rose petals. (7, 8)

Roasted marinated chicken chunks in creamy curry sauce. (7, 8, 10)

Spicy & flavourful chicken cooked with onions, tomatoes, ginger, garlic & fresh ground spices. (7, 10)

A delicacy from awadhi cuisine of india, chicken tikka is slow-cooked under pressure (dum) to reveal the seductive flavours. (7, 10)

Chicken tikka cooked with onion, tomato garlic, mustard seeds and curry leaves. (7, 10)

Dry chicken preparation smeared in onion tomato base, finished with lime & coriander. (7, 8, 10)

Flavourful chunks of chicken in a spicy tomato sauce studded with stir-fried peppers & onions. (7, 8, 10)