Woodthorpe Spice Menu & Prices — York

Onion salad | lime pickle | mango chutney | mint sauce | garlic sauce (each)

(V)

(V)

Whole green pepper cooked in clay oven, stuffed with spicy mince meat or veg (v)

Mushroom pakora, vegetable samosa, onion bhaji & aloo pakora (v)

Shami kebab, chicken tikka & onion bhaji

Chicken or meat pieces marinated in garden mint and coriander paste, skewered with onions, green pepper and tomato. Cooked in clay oven

Small cubed meat cooked with green chillies & fresh herbs & spices served with puree

Seekh kebab finely wrapped with chapati bread (new)

Quail marinated in herbs & spices (new)

Seekh kebab, lamb chops & spicy chicken drumsticks (serving 1, serving 2 for 8.95)

Everyone's favourite. Subject to availability. On the bone dishes cooked in the traditional style with special blend homemade ingredients. Once eaten forever smitten. All our dishes are medium strength and served with pilau rice.

Everyone's favourite. Subject to availability. On the bone dishes cooked in the traditional style with special blend homemade ingredients. Once eaten forever smitten. All our dishes are medium strength and served with pilau rice.

Everyone's favourite. Subject to availability. On the bone dishes cooked in the traditional style with special blend homemade ingredients. Once eaten forever smitten. All our dishes are medium strength and served with pilau rice.

A very popular dish highly enjoyed by the village people of syedpur in bangladesh. Cooked with fresh garlic, ginger, green peppers, fresh coriander, lemon and kashmiri paste. A dish well worth trying

A highly popular south indian dish, cooked with fresh mint leaves, coriander, ajween seeds, fresh coconut and touch of vinegar. Served medium to hot in a thick texture sauce

A very authentic and traditional dish from the village zamargaw in bangladesh. Sweet and sour hot with chef's unique homemade spices. A true hidden gem of a dish

Highly recommended by the chef, the most complex of all the curries. Made with 21 different ingredients & cooked with a medium thick sauce

Highly recommended by the chef, the most complex of all the curries. Made with 21 different ingredients & cooked with a medium thick sauce

Highly recommended by the chef, the most complex of all the curries. Made with 21 different ingredients & cooked with a medium thick sauce

Highly recommended by the chef, the most complex of all the curries. Made with 21 different ingredients & cooked with a medium thick sauce

Highly recommended by the chef, the most complex of all the curries. Made with 21 different ingredients & cooked with a medium thick sauce (v)

Highly recommended by the chef, the most complex of all the curries. Made with 21 different ingredients & cooked with a medium thick sauce

Tandoori chicken cooked with butter, mince meat & a blend of the chef's own spices. Garnished with omelette

Meat finely chopped in small pieces, then cooked with onions, tomatoes, homemade spices, served medium to hot

On the bone lamb marinated with chefs special made curd sauce cooked with a blend of special herbs & spices served medium to hot. A dish highly recommended (served with pillau rice)

Off the bone tandoori chicken cooked with butter & indian pure ghee & fresh single cream

Quail marinated with finest herbs & spices cooked in the clay oven and then re-cooked in the pan with medium to thick sauce (new)

A mild tropical dish cooked with chicken breast fillet with coconut, fresh single cream and mango pulp

Specially prepared meat cooked with cubed onion, pepper, mushroom and fresh green chillies served slightly hot

Chicken, meat, prawns, mushroom & potato cooked with fresh herbs, spices, green chilli & bayleaf. Medium to hot

Cubes of stir fried chicken cooked with mango chutney, garden mint, ground coconut, fresh lemon, garlic and ginger with a blend of exotic spices.

Tandoori chicken off the bone, cooked with mince meat, fresh herbs & spices. Garnished with egg

Tender stripped pieces of chicken tikka delicately marinated in spice and cooked in creamy mild sauce with coconut powder.

Sweet and sour hot dish made with garlic, ginger, chilli, sweet mango, tamarind sauce, coriander

Breast fillet chicken delicately spiced with fresh herbs, garlic, ginger, chefs own special sauce, fresh green chillies, fresh coriander served in a medium thick sauce

(On the bone)

Chicken tikka, lamb chops, tandoori king prawn, tandoori chicken & seekh kebab

(Chicken/meat)

Chicken cooked with herbs & spices with extra garlic, onions, peppers & coriander

Chicken, meat, king prawn & seekh kebab

Cooked with chicken, meat and king prawn

Cooked with chicken and spinach with a cheese dressing

Mushroom, chickpeas, spinach, potato & cauliflower (extra)

Home made dish cooked with garlic, onions, green chilli, fresh coriander, simmered with hot chilli pickle. (if you love your cuisine hot then this one is for you). Well recommended

Cooked with ground coconut, butter, and pure honey

Specially prepared in clay oven, then recooked with fresh garlic, ginger, onion, green chilli, fresh coriander. Served in an sizzling hot wok

Cooked with split chickpeas (lentils) with fresh herbs & spices

A very famous persian dish deliciously cooked with chickpeas, potatoe, garlic, ginger, onions, green chillies, lemon and coriander

Cooked with onion, garlic, fresh green chilli, coriander and masala sauce

Cooked with onions, peppers, garlic, ginger, fresh coriander & garnished with cheese

This dish is a truly traditional and elegant favourite of the asian countries. Dish cooked with a mixture of fresh vegetable in a medium thick sauce

Cooked with extra fresh garlic, green chilli, tomato & coriander in masala sauce served on a sizzler (new)

Cooked with a very special blend of spices then garnished with spicy bhuna mushroom toppings

Marinated in a special yoghurt sauce then re-cooked in the pan with minced meat, garlic, ginger, green peppers and green chilli

Cooked with bangladesh birds eye chillies, herbs & spices. A very hot but tasty dish

Cooked with green chilli, a touch of yoghurt, fresh herbs & spices. Fairly hot

Onions, green pepper and tomato cooked in clay oven the re-cooked in the pan with garlic, chilli, fresh coriander. Served sizzling in a iron wok

Marinated, then cooked in the tandoor & then re-cooked with tamarind sauce. Slightly hot & garnished with battered onion rings

A very popular and traditional dish cooked with coconut and chopped fresh green chillies served at madras to vindaloo strength

Cooked with extra fresh garlic, green chilli, tomato & coriander

Marinated onion, green pepper and tomato skewered in the clay oven then re-cooked in the pan with garlic, ginger, fresh coriander and masala sauce served sizzling in a iron wok

Cooked with a special blend of mix pickles and fresh herbs & spices

Marinated cubed onions, green pepper and tomato in a garden and coriander paste then re-cooked in the pan with fresh herbs & spices

Cooked with spinach, fresh garlic, ginger, fresh coriander and garnished with fresh lemon

White fish cooked in a spicy sauce with garlic, ginger, green chillies, garnished with coriander (hot)

White fish cooked with garlic, green chillies and herbs in a thick sauce (hot)

Traditional bangladesh flat fish cooked in a dry bhuna sauce

Haddock cooked in bengali style with our chef's own spices served medium to hot

Available in: bhuna, curry, madras, rogan josh, dupiaza, pathia, dhansak, vindaloo, malayan, korma

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Bombay aloo/mix vegetable bhaji

Upgrade to any other rice or nan bread of your choice for extra £2.00

Morsels of succulent pieces of chicken or lamb marinated with ginger, garlic and home made yogurt and charcoal grilled. Gently cooked with cream, almond powder, coconut cream and a blend of cheeses. Mild.

This is a home vogue dish, and the dish is from panjab. Punjab is home to an earthy cuisine in india. The fields are with home-made butter and this dish is cooked in the same way as they do in punjab with coriander,cumin, nutmeg, garlic and ginger and yogurt. Medium hot.

This is a home vogue dish, and the dish is from panjab. Punjab is home to an earthy cuisine in india. The fields are with home-made butter and this dish is cooked in the same way as they do in punjab with coriander,cumin, nutmeg, garlic and ginger and yogurt. Medium hot.

The most complex of all superior curries, contain twenty one ingredients each roasted one at a time precedent to being grained, this lend a rich brown colour to this tantalising dish. Medium hot.

The parsees fled from persia about 1300 years ago and settled on the coast of gujarat in india. The parses makes various kind of chicken or meat curry. Which has large number of ingredients. This one is cooked with urid dali (small white lentils) is popular in northern and western part of india. Medium hot.

A forte from hydrabad. Diced pieces of lamb chicken marinated and cooked in mouthwatering mixed pickles, massaia laced with fresh green chilly & fresh coriander leaves. Medium spicy.

A quintessential afghanistani cuisine involve of iamb or chicken which whereas the outlay and endeavour involved it is as usually cooked in special occasion, cooked very gently in a lavish sauce with finely chopped onions and flavoured with saffron and aromatic spices & herbs. Medium spicy.

Butter chicken is cooked with boneless strip of tandoori chicken and and an amazing mixture of buttery sauce, made with cashew nut powder, almond powder, peeled tomatoes sauce well as herb and spices. Mild dish.

This dish comes from the chittagong in the south-east part of boarder between bangladesh and burma. The people this side of bangladesh eat very hot curry using lots of green chilly, garlic, ginger, black pepper, coriander, cumin and turmeric powder well as herbs and spice. This is a very hot dish and has a distinctive flavour of hot chilly. If like some thing hot try this dish.

Most of the cooks in the 'indian restaurants in the u.k come from bangladesh, and in particularly from sylhet. This dish is originated in north,east part of bangladesh called sylhet. This is a fragrant dish of hot chilly in the world and widely known for its fiery fabulous rich hot taste with black pepper, garlic ginger and a few strong spices. Disproportionately hot.

The tangail is the place in bangladesh north of dhaka. The peoples of that part of bangladesh likes fairly hot curry. This dish is primarily made with, gram massalla (mixture of hot spices) garlic ginger and vinegar. Taste sour and spicy. It has a thick texture and is the right consistency to eat with rice, nan or roti. Medium dish.

A half tandoori chicken marinated in yogurt, garlic, ginger, herb and spices and this dish is obtain it exquisite taste and flavour from being doubly cooked first in a charcoal oven and then in exotic massalla sauce prepared from oriental herbs and spices with mince meat and fresh tomatoes and coriander leaves. Medium dish.

Cousins of kashmiri undoubtedly the prine among curries. Cooked with shredded onions, kashmiri herbs and spices topped with fresh tomatoes and capsicum. Medium dish.

Cousins of kashmiri undoubtedly the prine among curries. Cooked with shredded onions, kashmiri herbs and spices topped with fresh tomatoes and capsicum. Medium dish.

An oven baked fillet of chicken or lamb, marinated in selected fresh kashmiri herbs, spices, fresh garlic, ginger green chilly and capsicum. Re-cooked in the karahi (wok) with plenty of herb and spices. An astonishing blend of flavour, creating a gorgeous, dry and spicy dish. Spicy dish.

An oven baked fillet of chicken or lamb, marinated in selected fresh kashmiri herbs, spices, fresh garlic, ginger green chilly and capsicum. Re-cooked in the karahi (wok) with plenty of herb and spices. An astonishing blend of flavour, creating a gorgeous, dry and spicy dish. Spicy dish.

A dish is from west bengal, now it is a part of india. Where the first british raj was started in india. A luxurious dish cooked with mango pulp, cashew nut powder and coconut cream, onions & fresh coriander leaves, very aromatic but mild on the palate the dish consists of special saffron treated cream. Mild dish.

An wonderful mixture of chicken or lamb with fresh cream, sugar, mango pulp, mix fruits, coconut cream impart sumptuous richness to this lightly spiced dish and sprinkled over with fresh coriander leaves. Mild dish.

Exceptionally smooth in taste. Cooked with cream, cashew nut,and sultana paste, coconut milk, pineapple, mango chutney well as herb and spices sprinkled over with fresh coriander. Mild dish.

A specialty and court favourite of the moguls of india. This dish is doubled cooked, first in a charcoal oven, then in an exotic sauce, made of almond, sultana, herbs and spices. This dish is light in colour with a fragrant flavour and glazed, creamy texture. Mild dish.

Lamb, chicken, king prawn & mushroom are mixed together and cooked with cumin, coriander, turmeric powder, and with herbs and spices. Medium dish.

Multan is the place in pakistan and this dish is very popular in there. It is cooked with ten different kind of spices and herb, yogurt, garden mint, cream and touch of sugar. Very highly recommended. Mild dish.

Chilly, cream and coconut milk

Chicken pieces, melted cheese, onions, peppers, in house mix