Menu – Main courses


Tonbridge restaurant

CONNOISSEURS CHOICE

SPICED MONKFISH IN TOMATO & COCONUT SAUCE £15.95
Marinated with crushed roasted spices, pan fried and served with coconut and tomato sauce.

GRILLED SEABASS £15.95
Fillet of seabass marinated with roasted pickling spices, cooked on a grill. Served with tomato and raw mango sauce.

TAWA DUCK £15.95
Duck breast marinated in garlic, ginger, mustard, coriander and honey grilled on tawa. Served with stir fried rice noodles and a medium spiced sauce.

JHINGA ZAFFRANI £15.95
Jumbo king prawns marinated in pickling spices, cooked in tandoor. Served with spicy mashed aubergine, karahi bhindi and hot tamarind sauce.

CHICKEN CHETTINAD £12.95
Devilled chicken is a dish from the South of India a region famous for first exporting black peppercorns to the rest of the world.

LAMB PALAK £9.95
Tender loin of lamb cooked with fresh spinach, mint, fenugreek leaves, warm spices and yogurt. alishan

CREAM AND BASIL CHICKEN £9.95
Chicken tikka cooked with onions, garlic, ginger, hot spices, basil, yogurt and finished with cream.

BRAISED LAMB WITH YOGURT £9.95
Loin of lamb cooked in homemade masala, methi, coriander, cumin, garlic, fresh lemon juice, chick pea flour and finished with yogurt. Cooked in a slow flame.

CHEFS SIGNATURE DISH

RAILWAY LAMB £15.95
Lamb and baby potatoes cooked with coconut, curry leaves and fresh herbs, Served with spinach.

TIKHEY JINGHEY £15.95
King prawns marinated, grilled and immersed in a heavy sauce of pickling spices cooked in mustard oil. Most of our dishes are mild to medium hot. In case you prefer your food to be spicier, kindly indicate to the staff serving you.

CHICKEN TIKKA MASALA £9.95
Invented by a world famous but unknown British Curry House Chef in the early 70’s. Exclusive recipe of succulent tikka in smooth masala.

PISTA PASSANDA £9.95
A satin smooth mild dish made with fresh cream and brown pistachio nuts.

DUM GOST £9.95
Lamb off the bone cooked in Handi oven over a slow fire with yogurt, sun-dried red chillies rich spices and fresh herbs. A very spicy dish.

ALISHAN SPECIAL £9.95
Tikka of chicken with a hint of whiskey cooked with peppers, sun-dried chillies, red onions. Exquisitely flavoured with rich spices.

KING PRAWN ACHARI £15.95
Another Hyderabadi delicacy of selected king prawns sautéed in a sauce of pickling spices, traditionally prepared for the kings.

SOUTH INDIAN GARLIC CHILI CHICKEN £9.95
Barbecued pieces of chicken cooked in a fresh garlic and chili sauce with coriander and crisp chili.

KALIMIRCH AUR METHIWALLA MURGH £9.95
Succulent tikka of chicken grilled in tandoor and braised in a peppery fenugreek masala.

TRADITIONAL MAIN COURSES

MOGLAI CHOICE CHICKEN OR LAMB £7.95

TIKKA DISHES £9.95

KING PRAWNS £13.95

PRAWNS £7.95

CHICKEN/LAMB NAGA
Cooked with famed Naga Chili (hottest chili in the world), aromatic flavour in a hot and dry-textured sauce. Toned down to give distinct flavour.

DHABA MURGH
An exquisite dish from the Punjab, chicken braised in a spicy masala of garlic, ginger, onions, tomatoes and capsicum with the light coating of crushed coriander.

NENTARA
Bite sized pieces of chicken prepared in a subtle sauce of tomatoes, fresh coriander leaves and fenugreek, garnished with spring onion and a sprinkle of fresh ginger.

KOH E AVADH
A Mughlai cuisine, speciality of cubed lamb in a velvety ginger garlic, laced brown onion gravy fragranced with mace, green cardamom and kewda water. Rich in taste and rich in tradition.

JAIPURI
A special recipe from Jaipur, a semi dry dish prepared from tender pieces of meat cooked with ground onion, green peppers, mushroom, fresh herbs and Indian spices.

ROGAN JOSH
The dish acquired its name from the rich red appearance which in turn is derived from the fresh tomatoes, paprika and ground red chilies.

CHICKEN/LAMB KORMA
Pieces of chicken/lamb braised in yogurt gravy enriched with mild coconut and redolent of cardamom mace and yogurt cream sauce. A very smooth and rich dish that is full of flavour and aroma.

JALFREZI
It is a hot dish prepared with fresh ginger, garlic, green chilies, red and green peppers and fresh coriander. Cooked in a light gravy.

DHANSAK
This is a method of cooking meat in a hot and spicy sauce with yellow lentils.

PATHIA
A Parsi speciality. This dish is prepared by gently cooking the meat or fish in a hot, spicy sweet and sour sauce.

KARAHI
Dishes are prepared in an iron wok and seared with chopped tomatoes, capsicum and shredded ginger and a special blend of mild herbs. 44. BALTI Home style preparation to suit your palette. The craze of the midlands.

BUTTER CHICKEN
A mild, thick and creamy dish cooked in homemade yogurt and butter.

NORTH INDIAN TANDOORI SPECIALITIES

Our Tandoori dishes are all freshly made, marinated in fresh herbs and spices.

Served with salad, mint yogurt sauce.

CHICKEN OR LAMB TIKKA £8.95

TANDOORI CHICKEN £8.95

TANDOORI KING PRAWNS £13.95

TANDOORI MIX £14.95

TANDOORI SALMON £14.95

SHASHLICK (CHICKEN/LAMB) £9.95

KING PRAWN SHASHLICK £14.95

BIRYANI
Alishan has breathed the aroma and refinement of the biryanis into some of nonmeat dishes and meat dishes. Biryani dishes are meals in themselves. Served with a special biryani sauce.

CHICKEN BIRYANI £10.95

MEAT BIRYANI £10.95

KING PRAWN BIRYANI £14.95

VEGETABLE BIRYANI £8.95

VEGETARIAN CHOICE

MAIN COURSE £6.95

SIDE DISH £3.95

BRINJAL BHAJI
Fried baby aubergines smothered and briskly tossed with spices.

BHINDI CHURMURA
Crispy fried, slices okra tossed in yogurt with raw mango, spring onion and tomatoes.

VEGETABLE KORMA
An assortment of vegetables cooked in korma of South Indian flavoured with coconut milk, garlic and fresh curry leaves.

SABJI MANDI
Broccoli, potato, cauliflower, paneer and mushroom in a refreshingly spiced yogurt masala.

BHINDI ACHARI
Okra packed with a tangy melange of mango powder, fresh spices and cooked in caramelised shallots garnished with pickled ginger.

BOMBAY POTATO
Baby potatoes cooked with whole cumin seeds, turmeric and tomatoes.

MUSHROOM BHAJI
Assorted mushrooms slow cooked in a tangy and richly spiced.

SAAG BHAJI
Fresh spinach with garlic and spiced.

SAAG PANEER
Fresh spinach cooked with Indian cheese and spicy creamy sauce.

TARKA DHAL
Classic Indian. Yellow dried split peas cooked and mixed together with turmeric, ginger and garlic.

GOBI MATER
Cauliflower and green peas cooked in a methi flavoured onion and tomato sauce.

VEGETABLE CURRY
Flavoured vegetables in a spicy basil and flavoured sauce.

PINDI CHOLE
Chickpeas and potatoes cooked with onion and tomato sauce.

SAG ALOO
Spinach and potato

SALADS

KACHCUMBER SALAD £2.95
Traditional Indian mixed salad with pepper, coriander and lemon dressing.

RAITA £2.95
Homemade yogurt with cucumber, tomatoes, carrots and roasted cumin.

RICE & BREAD

STEAMED RICE £2.50

LEMON RICE £3.75

BASMATI PILAU RICE £2.95
The aromatic Basmati cooked in dum, the perfect company of any meal.

KEEMA RICE £4.95
Basmati rice cooked with minced lamb, lightly spiced.

VEGETABLE PILAU £3.75
A combination of fresh vegetables and Basmati rice.

MUSHROOM PILAU £3.75
Basmati rice cooked with fresh mushrooms.

NAAN £2.50
Classical Indian bread.

PESWARI NAAN £2.95
Soft bread stuffed with sultanas, coconuts and almonds. A sweet bread.

GARLIC AND CORIANDER NAAN £2.95
Naan coated with abundance of garlic and coriander.

CHILLI CHEESE NAAN £2.95
Naan infused with mild cheese and fresh green chillies.

KEEMA NAAN £2.95
An Indian flatbread with spicy minced filling.

CHAPATI £1.95
A thin bread from the wholemeal flour cooked in a tawa.

STUFFED PARATHA £3.25
Vegetables and potatoes.

ROTI £1.90
A thick whole meal bread cooked in tandoor.

PARATHA £2.50
A shallow fried bread on the tawa.

POPPADUMS £0.95
Served with condiments.

GOURMET BANQUET – MINIMUM 2 PEOPLE

SAVOURIES
Poppadum served with condiments

STARTERS
CHICKEN TIKKA
Tandoori chunks of chicken breast in a mango and coconut marinate.

FISH PAKORA Salmon delicately spiced and dipped in our special batter and deep fried.

LAMB SHHEK GILAFI Mined baby lamb rolls coated with fresh herbs and coloured peppers.

MAIN COURSE
Served with basmati rice and freshly baked naan.

CREAM AND BASIL CHICKEN Chicken tikka cooked with onions, ginger, hot spices, basil, yogurt and finished with cream.

DUM GOST Lamb off the bone cooked in Handi oven slow fire with yogurt, sun-dried red chilies rich spices and fresh herbs. A very spicy dish.

SABJI MANDI Broccoli, potato, cauliflower, paneer and mushroom in a refreshingly spiced yogurt masala.

£19.95 PER PERSON