The Merchants of Spice Menu — Norwich

Jumbo king prawn marinated in special herbs and cooked in clay oven. Served with salad. (D)

Succulent prawns, swiftly cooked with aromatic herbs and spices, then served on crispy, deep fried puri bread. (G)

Marinated in yoghurt and spices, baked in the tandoor. (D)

Succulent pieces of chicken tikka, a tangle of onions, tomatoes and herb chutney, wrapped in paratha. (D, g)

Sliced mushrooms dipped in garlic paste, coated with bread crumbs and deep fried. (G)

Triangular savoury filled with spiced mixed vegetables or minced lamb. (G)

Spiced, sliced onions with gram flour rolled into round balls and deep fried. A firm favourite. (G)

Deep fried puri bread, filled with lentils and served with chick peas on top. A real taste of india. (D, g)

Pieces of indian cheese marinated then gently baked in the tandoori oven. (D)

Mince lamb with special herbs and spices.

A mixture of tandoori dishes, sheekh kebab, lamb tikka, chicken tikka and tandoori chicken. (D)

Lightly seasoned spicy chicken or fresh lamb. Served with fried onions and capsicums. (D)

Large, juicy mediterranean sea king prawns finely seasoned and barbecued to perfection. (D)

Marinated chicken cooked in flaming tandoori, cooked in curry spices with almonds, coconut and fresh cream. (D, n, v)

Perfect for beginners. A mild dish cooked in fresh cream, almonds and mild sauce. (D, n, v)

Tiger king prawns cooked in rich creamy coconut sauce with mustard seeds, curry leaves and coconut flakes. (D)

A traditional bengali medium spiced seasonal fish curry cooked in a well-flavoured sauce with garlic, cumin, fresh herbs and coriander.

A northern indian frontier, extra flavoured earthy, medium hot dish. Served in a sizzling 'karahi'.

Medium spiced, cooked with fresh garlic, ginger and coriander.

Medium spiced, cooked in spinach with fresh ginger, garlic and green peppers.

A distinctly indian aromatic dish, chicken cooked in delicious, earthy medium spice, flavoured with fresh fenugreek leaves.

Tender lamb and baby potatoes cooked slowly in a 'handi' using an authentic method. A staple dish at any hillside train station in india. (D)

A popular hill station spicy hot fry of chicken tikka, onions, green peppers in a rich spicy sauce. (V)

Tender pieces of beef cooked in traditional medium spiced sauce and garnished with pilau rice.

A creamy hot curry cooked in butter ghee, chopped garlic, onions and sliced green peppers with fresh cream. (D)

A wonderful bombay parsi spicy, sweet and sour chicken curry in a slightly hot, rich sauce. (D)

Chicken tikka pieces simmered in rich, sweet spiced tomato sauce, fenugreek, cream and butter. (D)

A fiery curry of marinated chicken and herbs in a rich sauce with the unique aroma and taste of bengali naga chilli.

A classic northern indian mild to medium spicy dish of lamb cooked with spices and tomatoes.

A timeless classic medium spiced dish from northern india, pieces of tender lamb, cooked with lentils, spices and fresh lime juice. (D)

Originally from madras. Fairly hot and sour curry with fresh gravy and chilli powder.

A speciality of mughals, cooked in sealed vessels, trapping all the delicious aromas and flavours. Served with tarka dhal.

A speciality of mughals, cooked in sealed vessels, trapping all the delicious aromas and flavours. Served with tarka dhal.

A speciality of mughals, cooked in sealed vessels, trapping all the delicious aromas and flavours. Served with tarka dhal.

Spiced potato. (V)

Spinach and potato. (V)

Chickpeas. (V)

Seasonal mushrooms, bell peppers, spring onions. (V)

Seasonal vegetables in fresh gravy. (V)

Lentils with garlic. (D)

Spinach and cheese with fresh cream. (D, v)

Okra. (V)

Aubergine. (V)

(D)

(D)

Stir fried with egg and sliced onions. (D)

(D)

(G, d)

(G, d)

(G, d)

(G, d)

(G, d)

(G, d)

Per head