Opening Soon at Sandymount. T: 01-2320221 | T: 01-2320220
Our Menu
Small Plates
| GOL-GAPPA Hollow durum wheat puffs, spicy potato garbanzo filling, tangy tamarind-cilantro-black salt injection. |
6.5 |
| PHAMOUS BAMBAIYYA BHEL Puffed rice, Bombay mix, red onion, cucumber, avocado, pomegranate, tamarind chutney, chat masala. |
6.5 |
| ALOO TIKKI GHANTEWALA Old Delhi Jeweller’s market style spiced mashed potato cutlet, buffalo milk ghee, urid-moong centre, yellow-pea-vataana ragout, BAIGNE ofchat-chutneys cooking method: Tawa. |
7.5 |
| KARARI AMCHOORI BHINDI Crispy spiced okra with carom seeds, turmeric, red chilli and dried mango powder. |
7.9 |
| TIWARI JI KI RAJ KACHORI Giant Flaky Dough hollow shell dolma, ragout of sprouted Green Mung bean, baby gem, red kidney bean, dollops of whipped natural yoghurt and tamarind chutney. |
7.9 |
| KARWARI SQUID Semolina coated squid rings served with Harissa Tomato Chutney. |
8.2 |
| BABY ASTHA BHUJ Sigri grilled braised baby octopus with chilli, lime and ginger. |
10.9 |
| TANGRA CHILLI CHICKEN Indo Chinese stir fried chicken, Calcutta Chinatown style cooking method: Kadhai. |
8.9 |
| THELIWALI SAKKARKANDI Sigri smoked sweet yum , chaat masala, tamarind-mint-cilantro puree; black salt, broiled cumin and lemon juice. |
7.5 |
Dhaba Plates
| IMLI BAINGAN Egg-plant sigri grilled,mango powder tamarind glaze, tomato chutney, topped with baked mozzarella. |
7.9 |
| TRIO OF CHICKEN Free range chicken leg soaked in three mouth watering marinades; Beet root, Lal mirch and Malai tikka. Cooking Method: Tandoor. |
8.5 |
| GOSHT KA SARIYA Lamb mince flavoured with cinnamon, cardamon and cloves cooked on a skrewer served with mint chutney. Cooking Method: Sigri. |
9.5 |
| BATAK MALAIDER Barbary Duck breast in a creamy marination. Lava rock smokey Bouquet , kumquat chutney. Cooking Method: Tandoor. |
11.9 |
| NIMBURA JHINGA Big Prawns in a citric blend of lemon juice, carom seeds and green cardamom. Cooking Method: Sigri. |
12.9 |
| BAGDA CHINGRI Tiger prawn with Philadelphia Cheese, cumin seed, toasted yellow peas flour cooking method: Tandoor. |
11.9 |
| AJWANI MACHHLI Tilapia fish deep fried marinated in green chili, ginger and garlic paste carom seed and gram flour. Served with home made tomato chutney. |
10.5 |
| SIGRIWALA BHATEYR Sigri grilled Quail, Rajashani hunter style clove marination, served with Apple chutney. Cooking Method: Sigri. |
13.9 |
Dhaba Mains
| CHICKEN TIKKA MASALA Chicken tikka cooked with rich tomato sauce finished with fenugreek leaves. Cooking Method: Handi. |
15.9 |
| JUNGLI MAAS Rajasthani style slow cooked Lamb with onion, tomato and red chilli paste flavoured with cinnamon and dry ginger powder. Cooking Method: Kadhai. |
16.5 |
| MALABARI PRAWN Tiger prawns cooked in a spicy coconut sauce with a smack of south Indian coastal spices. Cooking Method: Kadhai. |
16.9 |
| ALLEPPEY FISH CURRY Fresh Hake cooked with green chili, coconut, diced raw mango, coastalSouth Indian herbs and finished with lemon juice. Cooking Method: Kadhai |
17.9 |
| CHUTNEYWAALI SEA BASS Whole sea-bass, marinade of shrimp, green chili, coconut, crriander, turmeric and kokum paste finished with lemon juice and cinnamon. Cooking Method: Tandoor. |
18.9 |
| KOVALAM MUSSELS Mussels in a spicy tomato, coconut and tamarind broth served with a Garlic naan. Cooking Method: Handi. |
14.9 |
| HIRAN KA SOOLA Wild Irish venison tenderloin with caramalised red onion chutney. Served with beetroot rice, dark rum and plum sauce. Cooking Method: Sigri. |
20.9 |
| TANDOORI CHICKEN Served half on the bone chicken marinated in hung yogurt with North Indian herbs and spices with a side of tikka masala sauce. Cooking Method: Tandoor. |
14.9 |
| KADAI CHICKEN Tandoor cooked chicken breast pieces with crunchy pepper,onion and tomatoes. Finished in a pounded corriander masala sauce. Cooking Method: Kadhai. |
15.5 |
| NALLI VERUBAL Wicklow Lamb shank slow cooked in tamarind coconut sauce flavoured with cardamom, cinnamon.and pather ke phool. Finished with crushed peppercorn. Served with butter naan. Cooking Method: Handi. |
18.9 |
| DUM PARDA BIRIYANI Lamb or chicken with long grain basmati rice, potli herbs. Served with Boorani raita. Cooking Method: Handi Dum Pookt. |
17.9 |
| PALAK KOFTA Spinach dumpling in a creamy garlic tomato sauce. |
12.9 |
| BAIGAN BHARTA Aubergine mash cooked with tomato and garlic sauce. |
13.9 |
| KADHAI PANEER Cottage cheese stir fried with bell peppers in a tomato and onion sauce with fresh coriander. |
14.9 |
Rice & Breads
| G.O.C Garlic, red onion, coriander naan bread. |
3.5 |
| PESHWARI NAAN Naan bread stuffed with roasted coconut, almond and raisins. |
3.5 |
| KEEMA AND CHEESE NAAN Lamb mince and Irish cheddar cheese naan bread. |
3.5 |
| GOAT CHEESE AND FIG NAAN Naan bread stuffed with goat cheese and figs . |
3.5 |
| ROOMALI ROTI | 2.9 |
| NAAN Leavened plain naan bread. |
2.9 |
| STEAMED RICE Plain steamed basmati rice. |
2.5 |
| JEERA PULAO Cumin flavour basmati rice cooked on DUM. |
3.5 |
Sides
| DAAL PANCHRATNI Mix of five different lentils tempered with asafoetida, cumin and whole red chili. |
6.9 |
| PINDI CHOLEY Chick peas cooked with tomato and fresh coriander finished with crushed dried mint. |
7.9 |
| CHETTINAD POTATO Crushed potato with curry leaves, tamarind and black pepper. |
6.9 |
| TOMATTAR AUR GOBHI Stir fried cauliflower with tomato, chili and fresh corriander. |
7.9 |
| DHABA HOUSE SALAD Baby spinach, rocket, red grapes, multigrain seeds, diced mango and grilled halloumi cheese with curry leaf dressing. |
10.9 |