Chez Mumtaj Menu & Prices — St Albans

Curried chick peas, tamarind, and yogurt with puri bread.

Lightly spiced minced lamb and potato in thin pastry.

Kentish lamb mince in spices and herbs, grilled over hot coals, and mango-mint coulis served with green leaf salad.

Chargrilled salmon marinated in smoked paprika, dill, honey, mustard, and fennel with beetroot-coconut gel.

Corn-fed tandoori chicken marinated in garlic and ginger.

Spiced potatoes and vegetables in shortcrust pastry.

Greek yogurt, mint, and dry-roasted cumin.

Sauted with shallot onions, light herbs, and spices served on puri bread.

Toasted homemade cheese, peppers, tomato, and mushroom with smoked red pepper aioli.

Curried chicken liver supremes, pomegranate molasses, chopped fresh ginger, green peas, and puri bread.

With homemade coriander, mint yogurt, and mango chutney.

Wild catch blue swimmer crab in chilli, spring onion, and garlic tempura crust served with fig, mango, and ginger preserve.

Confit of Gressingham duck, duxelle of cepes, and shallot parceled in filo pastry with hoisin sauce.

Crispy onion balls, coriander, chillies, black nigella and fennel, and Carom seeds in gram flour coating.

Malaysian-style prawns tossed in coconut, lemongrass, red chilli, and curry leaves.

Tiger prawns steeped in garlic, peri peri marinade of mustard, and lime extract.

Marinated in hung yogurt, classic Punjabi spices, and garam masala, grilled over hot coals.

Fresh monk fish tail in spice-crusted masala and smoked paprika.

Tender cuts of Kentish lamb and green raw mango pieces in pickling spices and lime extract.

Grilled Barbary duck breast marinated with fresh mint, chilli, ginger, and nutmeg.

Lamb chop, lamb kebab, chicken tikka, salmon tikka, peri-peri tiger prawn, and green herb duck.

French-trimmed best end Kentish lamb cutlets marinated in black pepper, garlic, and rosemary.

Medium spiced curry with fresh baby leaf spinach.

Fresh monk fish tails in a spicy South Indian red curry sauce.

Indonesian style tiger prawns stir-fried with mixed peppers, onions, and wild mushrooms in chilli, sesame, soy, and oyster sauce.

Fillets of fresh sea bass poached in coconut milk, tempered with mustard seeds, ginger, and curry leaves.

Classic Bengal seafood dish gently poached in coconut milk in a mild Malai sauce.

Tiger prawns cooked in a spicy tomato and aubergine masala with kaffir lime leaves.

Classic medium spicy dish, fenugreek, onions, and tomatoes.

Tender chicken pieces with pineapple in a cream of almond ginger sauce.

A classic hot South Indian dish cooked in coconut, poppy seeds, mustard seeds, sesame oil, and curry leaves.

Tandoor roasted chicken supreme with wild mushroom, truffle oil, tarragon, and garlic cream sauce.

Sliced fillets of Barbary duck slow-braised in aromatic spices, star anise, and tamarind.

Chargrilled chicken simmered in a spicy coconut milk, mustard, coriander, and chilli paste with a tang of lime.

A blend of mixed lentils and kaffir lime leaves in a sweet, sour, and hot thick gravy.

Moghul style dish of chicken cooked in a creamy, mild yogurt gravy scented with cardamom and mace.

Morsels of chicken in a rich, aromatic, and spicy sauce with tomato, mixed peppers, and onions.

Succulent chicken in a rich hot and sour sauce with unique aroma of Bengali Naga chilli and kaffir lime leaves.

Chargrilled chicken cooked with garlic and fresh green chillies in a spicy hot sauce.

Morsels of chargrilled pieces cooked in chef's own exotic fenugreek and tomato cream sauce.

Hot and sour spicy baby potatoes with tempered mustard seeds and cumin.

Stir-fried with shitake mushrooms, sesame oil, garlic, and oyster sauce.

Gunpowder spice mix, baby potatoes, spring onions, and rosemary.

Baby leaf spinach pan-tossed in tomato, basil, and truffle oil.

Cream of spinach with nutmeg, fenugreek, and homemade cheese.

In a rich butter cream of fenugreek, tomato, and ginger gravy.

Fresh broccoli stir-fried with garlic and cumin.

Pan-tossed with mustard seeds, garlic butter, curry leaves, and coconut flakes.

Curried chickpeas with dried mango powder.

North Indian lentils tempered with Panch Prun and garlic.

Fresh baby leaf spinach and baby potatoes tossed in light herbs and spices.

Fresh stir-fried okra, tomato, carom seeds and yogurt.

Homemade Indian cheese in rich butter tomato and fenugreek cream sauce.

A medley of farm fresh vegetables, mix lentils, kaffir lime leaves, sweet, sour, and hot thick gravy.

Indo-Chinese dish of homemade cheese, mixed peppers, green chillies, onions, soya, oyster sauce, ginger, garlic, and spring onions.

Vegetable quenelles served in a rich tomato and basil sauce, garnished with melted cheese on top.

Farm fresh vegetables in a rich exotic tomato and fenugreek cream gravy.

Cubes of homemade cheese, garlic, spicy, green chillies, mix peppers and onions.

Fresh tender cuts of Kentish lamb and green raw mango pieces in pickling spices and lime extract.

Kentish lamb stewed in a hot sauce of cider vinegar, tamarind pulp, chilli, and mustard oil.

Tender fillets of Kentish lamb cooked in Madeira wine cream sauce with lightly flavoured herbs.

The classic hot dish with fresh green chillies, tomatoes, peppers, and onions.

Spicy medium hot curry cooked with baby leaf spinach.

Spicy hot Goan speciality with freshly grated coconut, tamarind juice, garam masala, and aromatic spices.

Tender Kentish lamb fillets gently slow-braised in a rich chilli and ginger sauce.

The classic Kashmiri medium spiced dish of slow-braised Kentish lamb with tomato, caramelised onion, ginger, and bone marrow gravy.