Mint leaf Nepalese and indian restaurant Menu & Prices — Stirling

(Chicken, vegetable and mushroom)

(White fish battered in gram flour and lightly spiced)

(Juliennes cut onions with crispy gram flour coating)

(Fish may contain small bones)

Mint special biryani aromatic basmati rice cooked with chicken, lamb, prawn and seasonal vegetables

(Lightly spiced assorted vegetable, battered with gram flour and deep fried)

(Lightly spiced chicken strips fried in a gram flour batter)

(Coated in a medium batter then deep fried)

(Made with a choice of: chicken, lamb or vegetables) (cooked in a mild almond and coconut sauce) (mn)

(Made with a choice of: chicken, lamb or vegetables) (mild, sweet and sour sauce) (m)

(Made with a choice of: chicken, lamb or vegetables) (caramelised onion and tomato sauce)

(Made with a choice of: chicken, lamb or vegetables) (hotter version of plain curry, a rich sauce)

(Made with a choice of: chicken, lamb or vegetables) (hot, sweet and sour in equal measure) (m)

(M)

(Choice of vanilla, strawberry or chocolate) (m)

Potato cake stuff with green peas, cummin and ginger. (Veg)

Steamed dumpling stuffed with minched mix-veg, spring onions and spices. (Veg)

Boiled potatoes with nepalese herbs. (Served cold, veg)

Crispy paneer tossed in sweet and sour chilli sauce. (Veg)

Chicken wings marinated in garlic, chilli and soy sauce.

Charcoal grilled chicken marinated in nepalese spice.

Deep fried chicken tossed in sweet chilli sauce.

Crispy chicken wings tossed in sweet and sour saue.

Spicy deep fried chicken toss on chilli garlic sauce.

Steamed dumpling stuffed with minched chicken, spring onions and spices.

Charcoal grilled spring lamb mixed with onions, tomato, lemon juice and coriander.

Stir fried squid rings in chilli garlic sauce.

Charcoal grilled pacific king prawn in tandoori marination.

Stir fried pacific king prawn with mix pepper and chilli garlic sauce.

Chicken cooked with fresh ginger, garlic, spring onions and nepalese herbs

Charcoal grilled chicken fillet, tossed in traditional medium heat nepalese sauce served with fresh salad and steamed rice

Chicken cooked with onions and yougart.

Chicken cooked with ginger, garlic and sring onions in sweet and sour sauce. (Hot)

Traditional lamb curry cooked with potatoes, invented by british railway workers during british raj. (Nepalese style)

Tender lamb cooked with ginger and garlic in tomato puree. (Lamb on the bone)

Garlic flavoured chicken cooked in mild almond and coconut gravy with touch of white wine (chardonny), served with steamed rice on side.

Tandoori chicken breast simmered and cooked in prefection with chef special rich and creamy black lentils, served with steamed rice on side.

Chicken cooked in rich tomato sauce with fresh garlic and spices,mild in nature,served with steamed rice on side.

White fish simmered in coconut gravy with medium heat, served with steamed rice on side. (Goan fish curry)

Charcoal grilled spring lamb fillet, tossed in traditional medium heat nepalese sauce, served with fresh salad and steamed rice.

Minched lamb and chunk of lamb cooked in typical nepalese sauce, served with steamed rice on side.

Leg of spring lamb, simmered in kashamari masala sauce served with fresh green salad and steamed rice.

Caramelised onion in tomato gravy and touch of lemon grass, served with steamed rice on side.

King prawn flavoured with crushed pepper corns, cooked in coconut sauce

King prawn cooked in blend of herbs and lemon.

Cottage cheese and green pea cooked in mild tomato sauce.

Fresh spinach and cottage cheese cooked with indian spices.

Diced cottage cheese simmered in creamy masala sauce.

Chicken tikka cooked in rich coconut cream sauce.

Cooked in mild almond and coconut gravy.

Chicken tikka cooked in rich creamy tomato sauce.

Diced chicken simmered in korma sauce.

Minced lamb and green peas cooked in rich masala sauce.

Haggis wrapped in batter, deep fried.

Mix of chicken, vegetable and mushroom pakora.

Chunks of chicken breast marinated in tandoori spices and chargrilled.

Saffron flavoured diced chicken breast in creamy marination.

Steamed dumpling stuffed with minched chicken spring onions and spices.

Deep fried chicken tossed in sweet chilli sauce.

Charcoal grilled chicken marinated in nepalese spices.

Minched lamb barrels flavoured with pepper, red onions and green coriander.

Baby lamb chops - charcoal grilled.

Chunk of monk fish with tandoor marination, cooked in clay oven.

Charcoal grilled pacific king prawn in tandoori marination.

Thin sliced potatoes with crush spices.

Juliennes cut onions with crispy gram flour coating.

Diced mushroom with creamy mushroom sauce.

Chicken cooked in rich tomato sauce with fresh garlic and spices, mild in nature.

Chicken cooked with onions and yogurt.

Chicken cooked with ginger, garlic and spring onions in sweet and sour sauce.

White fish simmered in coconut gravy in medium heat.

Traditional lamb curry cooked with potatoes, invented by british railway worker during british raj.

Tender lamb cooked with ginger and garlic in tomato paste.

Lamb on the bone cooked in thin sauce with flavour of fresh ginger, garlic and coriander.

Minched lamb and chunk of lamb cooked in typical nepalese sauce.

Leg of spring lamb, simmered in kashamari masala.

King prawn cooked in blend of herbs and lemon grass.

Mix sea food cooked in rich tomato gravy.

Choice of korma (cooked in mild almond and coconut gravy), kadhai (cooked in tomato, onion and bell pepper based gravy), bhuna (caramelised onion and tomato gravy), do-pyaza (chunks of lightly cooked onions), dhansak (hot, sweet and sour lentils), chasni (mild, sweet and sour gravy), rogan-josh (cooked with tomato, onions and blend with home made sauce), madras (hotter version of a plain curry and quite rich in tomato), vindloo (very hot, strongly flavoured spices in rich sauce), jalfrazi (cooked in tangy gravy with juliennes of bell peppers), saag (spinach infused with garlic, cumin, green chilli and touch of cream), pathaia (hot sweet and sour in equal measure), pasanda (coconut cream, almond flake, simmered mild spices), jaypuree (mushroom, bell pepper, onions and cooked in rich sauce).

Choice of korma (cooked in mild almond and coconut gravy), kadhai (cooked in tomato, onion and bell pepper based gravy), bhuna (caramelised onion and tomato gravy), do-pyaza (chunks of lightly cooked onions), dhansak (hot, sweet and sour lentils), chasni (mild, sweet and sour gravy), rogan-josh (cooked with tomato, onions and blend with home made sauce), madras (hotter version of a plain curry and quite rich in tomato), vindloo (very hot, strongly flavoured spices in rich sauce), jalfrazi (cooked in tangy gravy with juliennes of bell peppers), saag (spinach infused with garlic, cumin, green chilli and touch of cream), pathaia (hot sweet and sour in equal measure), pasanda (coconut cream, almond flake, simmered mild spices), jaypuree (mushroom, bell pepper, onions and cooked in rich sauce).

Choice of korma (cooked in mild almond and coconut gravy), kadhai (cooked in tomato, onion and bell pepper based gravy), bhuna (caramelised onion and tomato gravy), do-pyaza (chunks of lightly cooked onions), dhansak (hot, sweet and sour lentils), chasni (mild, sweet and sour gravy), rogan-josh (cooked with tomato, onions and blend with home made sauce), madras (hotter version of a plain curry and quite rich in tomato), vindloo (very hot, strongly flavoured spices in rich sauce), jalfrazi (cooked in tangy gravy with juliennes of bell peppers), saag (spinach infused with garlic, cumin, green chilli and touch of cream), pathaia (hot sweet and sour in equal measure), pasanda (coconut cream, almond flake, simmered mild spices), jaypuree (mushroom, bell pepper, onions and cooked in rich sauce).

Choice of korma (cooked in mild almond and coconut gravy), kadhai (cooked in tomato, onion and bell pepper based gravy), bhuna (caramelised onion and tomato gravy), do-pyaza (chunks of lightly cooked onions), dhansak (hot, sweet and sour lentils), chasni (mild, sweet and sour gravy), rogan-josh (cooked with tomato, onions and blend with home made sauce), madras (hotter version of a plain curry and quite rich in tomato), vindloo (very hot, strongly flavoured spices in rich sauce), jalfrazi (cooked in tangy gravy with juliennes of bell peppers), saag (spinach infused with garlic, cumin, green chilli and touch of cream), pathaia (hot sweet and sour in equal measure), pasanda (coconut cream, almond flake, simmered mild spices), jaypuree (mushroom, bell pepper, onions and cooked in rich sauce).

Choice of korma (cooked in mild almond and coconut gravy), kadhai (cooked in tomato, onion and bell pepper based gravy), bhuna (caramelised onion and tomato gravy), do-pyaza (chunks of lightly cooked onions), dhansak (hot, sweet and sour lentils), chasni (mild, sweet and sour gravy), rogan-josh (cooked with tomato, onions and blend with home made sauce), madras (hotter version of a plain curry and quite rich in tomato), vindloo (very hot, strongly flavoured spices in rich sauce), jalfrazi (cooked in tangy gravy with juliennes of bell peppers), saag (spinach infused with garlic, cumin, green chilli and touch of cream), pathaia (hot sweet and sour in equal measure), pasanda (coconut cream, almond flake, simmered mild spices), jaypuree (mushroom, bell pepper, onions and cooked in rich sauce).

Choice of korma (cooked in mild almond and coconut gravy), kadhai (cooked in tomato, onion and bell pepper based gravy), bhuna (caramelised onion and tomato gravy), do-pyaza (chunks of lightly cooked onions), dhansak (hot, sweet and sour lentils), chasni (mild, sweet and sour gravy), rogan-josh (cooked with tomato, onions and blend with home made sauce), madras (hotter version of a plain curry and quite rich in tomato), vindloo (very hot, strongly flavoured spices in rich sauce), jalfrazi (cooked in tangy gravy with juliennes of bell peppers), saag (spinach infused with garlic, cumin, green chilli and touch of cream), pathaia (hot sweet and sour in equal measure), pasanda (coconut cream, almond flake, simmered mild spices), jaypuree (mushroom, bell pepper, onions and cooked in rich sauce).

Choice of korma (cooked in mild almond and coconut gravy), kadhai (cooked in tomato, onion and bell pepper based gravy), bhuna (caramelised onion and tomato gravy), do-pyaza (chunks of lightly cooked onions), dhansak (hot, sweet and sour lentils), chasni (mild, sweet and sour gravy), rogan-josh (cooked with tomato, onions and blend with home made sauce), madras (hotter version of a plain curry and quite rich in tomato), vindloo (very hot, strongly flavoured spices in rich sauce), jalfrazi (cooked in tangy gravy with juliennes of bell peppers), saag (spinach infused with garlic, cumin, green chilli and touch of cream), pathaia (hot sweet and sour in equal measure), pasanda (coconut cream, almond flake, simmered mild spices), jaypuree (mushroom, bell pepper, onions and cooked in rich sauce).

Choice of korma (cooked in mild almond and coconut gravy), kadhai (cooked in tomato, onion and bell pepper based gravy), bhuna (caramelised onion and tomato gravy), do-pyaza (chunks of lightly cooked onions), dhansak (hot, sweet and sour lentils), chasni (mild, sweet and sour gravy), rogan-josh (cooked with tomato, onions and blend with home made sauce), madras (hotter version of a plain curry and quite rich in tomato), vindloo (very hot, strongly flavoured spices in rich sauce), jalfrazi (cooked in tangy gravy with juliennes of bell peppers), saag (spinach infused with garlic, cumin, green chilli and touch of cream), pathaia (hot sweet and sour in equal measure), pasanda (coconut cream, almond flake, simmered mild spices), jaypuree (mushroom, bell pepper, onions and cooked in rich sauce).

Mint leaf mix grill - combination of lamb chops, king prawn, chicken tikka, tandoori chicken and kebab.

(Caramelised onion and tomato gravy)

(Minced lamb barrels flavoured with pepper, red onions & green coriander)

(Cooked in mild almond & coconut gravy)

(Marinated in a plethora of medium spices, skewered & barbecued to perfection in a tandoori clay oven)

(Lamb and spinach infused with garlic, cumin, green chilli and a touch of cream)