Barajee - Best Indian Bar Restaurant Shirley & Wythall Menu & Prices — Solihull

Diced breast of chicken roasted in a clay oven with tandoori spices.

Finely minced meat, barbequed on a skewer with flavoursome tandoori spices.

Pieces of lamb, marinated in tandoori spices and roasted in a tandoori oven.

1/4 chicken marinated in delicate spices and barbequed in a tandoori oven.

Chicken breasts marinated in the blended mixture of mint leaves, coriander leaves, curd along with a blend of flavoursome spices.

Marinated chops, with barajee inspired spices and marinated in yoghurt and cooked in a tandoori oven.

Baked aubergine slices with curd cheese, sesame seeds and a house special tomato brut, producing exquisite flavours in combinations.

Indian cottage cheese, marinated with tandoori masala and roasted with peppers and onions in a tandoor.

Bengali style vegetable spring rolls & lamb.

Crisp slices of onion, moulded into a sphere mesh and coated in gram flour. Deep fried until golden brown.

Also known as lentil fritters, a batter from lentils, onions, chillies and spices and deep fried until golden brown and crunchy.

A tangy and flavourful chickpea salad.

Choose from: achari (onions, satkora fruits, pickles with a sweet and savoury blended special sauce), dhansak (hot sweet and sour, with pineapple and lentils), madras (fairly hot and sour taste), karahi (garlic, onion and peppers, medium spiced), korma (yoghurt gravy, coconut cream, cardamom mace and rose water. Very mild), balti (infamous dish with medium spices, served in a balti), pathia (hot sweet and sour, with a tomato puree base), saag (medium spiced with fresh spinach), rogan (with cashew nuts, garnished with tomatoes), bhuna (medium, thick sauce).

Choose from: achari (onions, satkora fruits, pickles with a sweet and savoury blended special sauce), dhansak (hot sweet and sour, with pineapple and lentils), madras (fairly hot and sour taste), karahi (garlic, onion and peppers, medium spiced), korma (yoghurt gravy, coconut cream, cardamom mace and rose water. Very mild), balti (infamous dish with medium spices, served in a balti), pathia (hot sweet and sour, with a tomato puree base), saag (medium spiced with fresh spinach), rogan (with cashew nuts, garnished with tomatoes), bhuna (medium, thick sauce).

Basmati rice cooked with green herbs and special blend of spices and served with vegetable curry

Barbecued salmon steak marinated with light herbs, aromatic spices with green salad.

Whole king prawns marinated in mace, cardamom, lemon juice, ginger and garlic, cooked in a clay oven with capsicum, tomatoes and onion.

Slightly spiced prawns, onions, tomatoes and herbs served on a pancake.

Whole king prawns marinated with tandoori spices, barbecued and garnished with pineapple corn creating an extraordinary play of aroma.

Seabass brushed in selected spice and herbs and grilled, served with lightly buttered broccoli and asparagus

Salmon brushed in selected spice and herbs and grilled, served with buttered broccoli and asparagus.

(Choice of side included)

Tender chicken marinated in delicate spices and barbecued in clay oven.

Pieces of lamb, marinated in yoghurt and mixed spices, roasted in a clay oven and garnished with chopped coriander.

Diced breast of chicken roasted in clay oven with tandoori spices. Served with sauces and salad.

Mussels cooked in an aromatic and creamy sauce, as a base for a lightly spiced fillet of cod fish.

Fillet of salmon cooked in oven in a rich, smooth and creamy masala sauce and garnished with crushed cashew nuts.

Fried king prawn cooked with garlic, ginger, onion, peppers and tomatoes.

Lightly spiced salmon fillets cooked in chef's special sauce with a hint of garlic.

Succulent crab meat cooked in a special bhuna sauce.

A slightly hot dish cooked with succulent pieces of duck breast, a touch of coconut, onions, tomato, capsicum, garlic, ginger and fresh green chilli in a special thick sauce.

A delightful north indian speciality with tender duck pieces cooked in a creamy and mild sauce consisting of onion, yoghurt and garam masala sauce. Decorated with a net omelette and topped with fried onion.

Panfried venison steak served with spinach, lightly spiced squash and sweet potato.

Kala bhuna is a famous dark and tender dish native to bangladesh prepared with pieces of beef and traditional spices, with hints of garam masala, garlic and caramelised onions.

Grilled lamb chops tossed in a tawa with coriander leaves, curry leaves and sautéed onions.

Chicken slices, marinated with tandoori spices and cooked with garam masala, cumin, mango chutney, green herbs, yoghurt and chillies. Slightly hot

An exciting twist to the ever popular chicken tikka. We present our own exclusive recipe of succulent chicken in a smooth & creamy masala sauce, garnished with crushed cashew nuts.

Marianated chicken cooked with fresh garlic, onion and yoghurt dressing with green chillies, coriander and cream. Slightly hot.

Roasted chicken, marinated and cooked in a clay oven with spiced ginger and delicate herbs and spices to create a medium to mild taste.

Marinated chicken, cooked with onions, satkora fruits, pickles and other aromatic herbs with a sweet and savoury blended special sauce.

Green strips of haryali tikka cooked in a flavoursome blended sauce of coriander, curry leaves, mint and herbs.

Succulent pieces of chicken cooked with onions, tomatoes and garam masala blended with a special naga sauce.

Stir-fried marinated chicken with capsicums, onions, tomatoes, and various spices. It has a slightly hot, thick & rich sauce.

Choose from: achari (onions, satkora fruits, pickles with a sweet and savoury blended special sauce), dhansak (hot sweet and sour, with pineapple and lentils), madras (fairly hot and sour taste), karahi (garlic, onion and peppers, medium spiced), korma (yoghurt gravy, coconut cream, cardamom mace and rose water. Very mild), balti (infamous dish with medium spices, served in a balti), pathia (hot sweet and sour, with a tomato puree base), saag (medium spiced with fresh spinach), rogan (with cashew nuts, garnished with tomatoes), bhuna (medium, thick sauce).

Succulent pieces of lamb, simmered in a mild, rich and creamy sauce with ground cashew nuts, garnished with pistachio nuts.

Pieces of lamb cooked with medium spices and garnished with aromatic sliced garlic.

Pieces of spring lamb, cooked with ground coconut, onion, capsicum, chillies, cumin, ground coriander and other herbs & spices. Slightly hot.

Tender pieces of lamb cooked with fresh garlic, tomatoes, spring onions, green peppers, herbs and spices. Served in a cast iron wok.

Marinated and roasted slices of tender lamb, cooked with garam masala, tandoori spices, yoghurt and jeera in a thick sauce.

Mild and creamy

Potatoes and aubergines. Medium spiced with sesame seeds. (Vegan on request)

Medium spiced with satkora pickle. (Vegan on request)

Spinach and indian cheese. Medium spiced with chat masala.

Medium spiced. (Vegan on request)

Lentil & garlic

Potatoes

Spinach & potatoes

Potatoes & cauliflower

Okra

Aubergine

Choose from: keema, cheese or garlic (+25p per additional option)

(Chicken or veg)