Jimmy Pickles Menu & Prices — Pershore

Traditional Indian flatbread.

Thin, crispy Indian flatbreads served with a selection of tangy chutneys.

Unleavened wholemeal flatbread baked in the tandoor.

Sweet naan filled with coconut and sultanas.

Minced lamb in a soft, leavened flatbread.

Soft, lightly leavened naan infused with mushrooms.

Soft, lightly leavened Indian-style flatbread.

Soft, buttery naan infused with melted cheese and a hint of chilli.

Soft, lightly leavened flatbread infused with garlic.

Mixed breads.

The tandoori is a unique piece of cooking apparatus but what makes tandoori disheds taste fresh, succulent and full of flavour. The answer is in the marinade. Our chef's recipe is also unique, using, traditional spices alongside citrus juices and soft herbs, which produces a more subte and fresher taste.

The tandoori is a unique piece of cooking apparatus but what makes tandoori disheds taste fresh, succulent and full of flavour. The answer is in the marinade. Our chef's recipe is also unique, using, traditional spices alongside citrus juices and soft herbs, which produces a more subte and fresher taste.

The tandoori is a unique piece of cooking apparatus but what makes tandoori disheds taste fresh, succulent and full of flavour. The answer is in the marinade. Our chef's recipe is also unique, using, traditional spices alongside citrus juices and soft herbs, which produces a more subte and fresher taste.

The tandoori is a unique piece of cooking apparatus but what makes tandoori disheds taste fresh, succulent and full of flavour. The answer is in the marinade. Our chef's recipe is also unique, using, traditional spices alongside citrus juices and soft herbs, which produces a more subte and fresher taste.

The tandoori is a unique piece of cooking apparatus but what makes tandoori disheds taste fresh, succulent and full of flavour. The answer is in the marinade. Our chef's recipe is also unique, using, traditional spices alongside citrus juices and soft herbs, which produces a more subte and fresher taste.

The tandoori is a unique piece of cooking apparatus but what makes tandoori disheds taste fresh, succulent and full of flavour. The answer is in the marinade. Our chef's recipe is also unique, using, traditional spices alongside citrus juices and soft herbs, which produces a more subte and fresher taste.

Flavoured with Bangladeshi lemon in medium spiced sauce.

Garlic infused curry.

Traditional kashmir dish.

Cooked in a spinach sauce.

Hot, sour, sweet.

Mild fruity dish.

Fairly hot with spices and Bangladeshi pickles.

Spicy hot dish cooked with very hot bangladeshi naga chillies in thick sauce.

Medium dry with onions, tomatoes, fresh herbs and spices.

With gren chilli, fresh corainder, hotter than medium.

Slichtly hot (chicken or lamb).

With fresh methi (fenugreek), medium hot.

Fresh water king prawns and scallops cooked with sliced garlic, spring onions, tomatoes, and green peppers, garnished with fresh corainder.

Cooked with diced chicken tikka and minced meat in a authentic mix of herbs and cream.

Served with vegetable bhaji.

Hot spicy with green chillies, capsicum and onions.

Chicken tikka, the infamous creamy dish.

Morsels of boneless chicken simmered in a delicate sauce with ground almonds, fresh ginger and corainder.

Roasted chicken mildly spiced, cooked with ground almonds, butter and cream.

King sized prawns roasted in tandoori cooked in mild spices and cream with a touch of butter to our own recipe.

Peas and paneer in a rich, creamy sauce.

Medium dry mushrooms cooked with onions, tomatoes and spices.

Spinach cooked with aromatic spices.

Creamy spinach curry with paneer.

Traditional lentil curry made with aromatic spices.

Spicy potatoes in a rich, aromatic sauce.

Crisp banana fritters infused with aromatic spices.

Light, fluffy steamed rice.

Freshly cooked rice infused with spinach.

Fruity.

Savoury rice infused with garlic.

Savoury rice dish featuring mushrooms.

Aromatic basmati rice with mild spices.

Aromatic rice dish with minced meat and spices.

Flavourful rice dish with mixed vegetables.

Originated from the extravagant kitchens of Royal Persia and popularly spread among Indian food lovers from the first Indo-Muslim rulers before the Raj and they are still regarded as the only wedding feast in the Indo-Bangladeshi sub-continent. It is a combination of some of the traditional spices mixed with special rice fried with ghee, then served with Tarka Dall

Originated from the extravagant kitchens of Royal Persia and popularly spread among Indian food lovers from the first Indo-Muslim rulers before the Raj and they are still regarded as the only wedding feast in the Indo-Bangladeshi sub-continent. It is a combination of some of the traditional spices mixed with special rice fried with ghee, then served with Tarka Dall

Originated from the extravagant kitchens of Royal Persia and popularly spread among Indian food lovers from the first Indo-Muslim rulers before the Raj and they are still regarded as the only wedding feast in the Indo-Bangladeshi sub-continent. It is a combination of some of the traditional spices mixed with special rice fried with ghee, then served with Tarka Dall

Originated from the extravagant kitchens of Royal Persia and popularly spread among Indian food lovers from the first Indo-Muslim rulers before the Raj and they are still regarded as the only wedding feast in the Indo-Bangladeshi sub-continent. It is a combination of some of the traditional spices mixed with special rice fried with ghee, then served with Tarka Dall

Originated from the extravagant kitchens of Royal Persia and popularly spread among Indian food lovers from the first Indo-Muslim rulers before the Raj and they are still regarded as the only wedding feast in the Indo-Bangladeshi sub-continent. It is a combination of some of the traditional spices mixed with special rice fried with ghee, then served with Tarka Dall

Originated from the extravagant kitchens of Royal Persia and popularly spread among Indian food lovers from the first Indo-Muslim rulers before the Raj and they are still regarded as the only wedding feast in the Indo-Bangladeshi sub-continent. It is a combination of some of the traditional spices mixed with special rice fried with ghee, then served with Tarka Dall

Originated from the extravagant kitchens of Royal Persia and popularly spread among Indian food lovers from the first Indo-Muslim rulers before the Raj and they are still regarded as the only wedding feast in the Indo-Bangladeshi sub-continent. It is a combination of some of the traditional spices mixed with special rice fried with ghee, then served with Tarka Dall

Minced meat flavoured with spices and herbs.

Crispy fried onion fritters.

Chicken tikka, sheek kebab, and onion bhaji.

Served with tandoori shashlik vegetables.

Crispy pastry pockets filled with spiced potatoes and peas.

Chicken pieces coated in spiced gram flour batter and deep-fried until crisp.

Mixed seafood stir-fry with a variety of flavours.

Spicy chicken dish with a tangy flavour.

Cubes of Indian cheese infused with shahi jeera.

330ml glass bottle.

800ml sparkling.

800ml still.

330ml glass bottle.

Verious flavours.

1.5 Liter bottle.

Cauliflower cooked with aromatic spices.

Uri beans and spinach (saag), with aromatic spices.

Tender baby aubergine, perfect for any dish.

Okra cooked with aromatic spices.