The Summer House Menu — Wolverhampton

2pcs, with assorted chutneys

Roasted peanut mix with onion, mustard oil and lime juice

Nepalese spiced flavoured bbq chicken with mixed onion and garlic

(Chocolate, vanilla and strawberry)

(Mango or pistachio)

(Chicken breast curry infused with stone grinded himalayan spices)

(Lamb curry infused with stone grinded himalayan spices)

(Tandoori chicken in tomato and butter sauce)

(Chicken curry with himalayan spice and harb flavor)

(South indian style chicken curry with curry leaf and tamarind flavor)

(Chicken tikka with thick spiced tomato and cream sauce)

(Pakistan's favourite lamb cooked with nihari masala and chickpeas)

(Lamb cooked with mint yoghurt and green herbs)

(King prawns cooked with curry leaves and coconut milk)

Saffron infused rice with indian spices

Saffron infused rice with indian spices

Saffron infused rice with indian spices

(Creamy chopped spinach with cottage cheese)

(Cottage cheese with creamy tomato and butter sauce)

(Creamy black lentils curry)

(Medium spicy chickpea curry)

(Spinach with potato)

(Yellow lentil curry)

(Potato and cauliflower curry)

(2 pcs)

(Cottage cheese, onions, and peppers in a chill sauce base)

(Chicken, onion, and peppers in a chilli sauce base)

(Fish coated in gram flour and spices batter)

(Egg-noodles with stir fried vegetables)

(Fish marinated in mustard sauce and dill)

Lamb chops, chicken tikka, chicken wings, shish kebab, fish pakora

Tikka masala (mild, nuts, tomato, and cream-based curry), korma (mild, nuts and cream-based curry), madras (medium hot), balti (medium hot), dhansak (sweet and sour), vindaloo (extra hot), rogan josh (medium hot with tomatoes), jalfrezi (medium hot with onions and peppers), saag (medium hot with spinach)

Tikka masala (mild, nuts, tomato, and cream-based curry), korma (mild, nuts and cream-based curry), madras (medium hot), balti (medium hot), dhansak (sweet and sour), vindaloo (extra hot), rogan josh (medium hot with tomatoes), jalfrezi (medium hot with onions and peppers), saag (medium hot with spinach)