Indian Food Menu

{Cauliflower florets cooked in spicy thick sauce with a select blend of Indian spices and herbs}

{A classic authentic royal vegetable preparation cooked in a handi. The vegetables are tossed together with
ginger, garlic paste and selected Mughlai spices.}

{A mixture of vegetables cooked in green Hyderabadi sauce and chef special spices}

{The dish has a smoky aroma and charcoal flavour– that’s how the dish gets its name. Paneer Angara is spicy curry,
prepared with the use of curd, tomatoes and garam masala}

{Stuffed potato with grated paneer, potato, cardamom and cashew nuts blend of mild spices, cooked in creamy
cashew nut sauce with mild onion-garlic gravy}

{Malai Kofta is a classic North Indian dish originated from the Mughlai cuisine. Malai refers to the cream and
koftas are deep fried paneer dumplings in rich and creamy tomato gravy.}

{ Vegetarian version of the famous chicken tikka masala. Tandoor roasted cottage cheese cooked in tandoori masala
gravy}

{Eggplant cooked in spinach gravy with mustard and fenugreek seeds spiced up in Hyderabadi Masala}

{Mushrooms and peas cooked in a tomato and onion gravy with Indian herbs and spices}

{Homemade cottage cheese cooked with fresh spinach and finished with fresh cream}

{Homemade cottage cheese cooked with fresh tomato sauce, butter and mild Indian spices in creamy gravy}

{Homemade cottage cheese, green peas, cooked in onions, tomatoes and Indian spices}

{Popular spicy dish from British Raj days, seasonal vegetable pan cooked in Jalfrezi sauce}

{Similar to Baigan Choka. Eggplant char-grilled to infuse the dish with a smoky flavour }

{Cut Okra Sautéed with diced Onions and Tomatoes}

{Black gram with red kidney beans slow cooked in fresh cream and butter to creamy perfection and infused with
smoky aroma}

{Two different imported lentils tempered with asafetida, aromatic spices and whole red pepper, finished in butter}

{Combination of fresh spinach, lentils and garlic}

{The dish has a smoky aroma and charcoal flavour– that’s how the dish gets its name. Chicken Angara is spicy curry
prepared with the use of curd, tomatoes and various spices}

{Most popular curry in the Britain, succulent pieces of char-grilled boneless chicken tikka, marinated in spices
and yoghurt, baked in a tandoor oven, and served in a tikka sauce}

{ Guest favourite at Aagman. Char-grilled chicken cooked in creamy tomato puree, fenugreek, honey and fresh
cream with a mild flavour of cardamom}

{A divine Goan recipe of Portuguese origin, cooked with potatoes, involving a more generous use of hot spices
with a dash of fresh lime juice.}

{Boneless chicken cooked in creamy spinach gravy and spices - the end result is a tasty, nutritious and healthy
dish}

{ 400-year-old culinary gem from Deccan. Select cut mutton slow cooked overnight to juicy tenderness in special
nihari masala blend goes with Khamiri Roti}
BONELESS LAMB FOR EXTRA 1,000

{Laal Maas is a fiery Rajasthani meat curry. Lamb cooked in a variety of whole spices with a burst of red
chillies. Extremely soft and submissive, demure to the point of being apologetic for the fiery bed of curry it is served
in}
BONELESS LAMB FOR EXTRA 1,000

{Tenderized Lamb marinated in hung yoghurt and roasted whole spices and further cooked in its own juices to
perfection}
BONELESS LAMB FOR EXTRA 1,000

{ A Sindh lamb dish cooked in the traditional balti style—is a type of curry served in a thin, pressed copper wok-like
"balti bowl”. It is served by many restaurants in the United Kingdom}
BONELESS LAMB FOR EXTRA 1,000

{Succulent pieces of boned lamb, prepared in mild spiced and creamy cashew nut gravy}
BONELESS LAMB FOR EXTRA 1,000

{Succulent pieces of lamb together with hand pounded lamb mince cooked in a rich gravy and aromatic spices}
BONELESS LAMB FOR EXTRA 1,000

{Mughlai Kashmiri delicacy -Lamb morsels cooked in flavoured species & herbs along with Kashmir Chili and
ginger garlic paste}
BONELESS LAMB FOR EXTRA 1,000

{A divine Goan recipe of Portuguese origin, cooked with potatoes, involving a more generous use of hot spices
with a dash of fresh lime juice.}
BONELESS LAMB FOR EXTRA 1,000

{Pan-griddled large shrimps with carom seeds, peppers & red onion in karahi sauce}

{Shrimps cooked in creamy tomatoes sauce with fenugreek, honey and finished with fresh cream}

{Goan speciality, shrimp cooked with coastal spices in coconut milk, tempered with curry leaves & cinnamon}

{Straight from the tawa a semi dry dish, flavoured with chef special masala and cooked in a combination of onion
and tomatoes.}
Choose any one type for the additional cost as listed.

{Boneless pieces of fish, tandoor grilled and cooked in creamy Tandoori sauce and flavoured with tikka masala}
Choose any one type for the additional cost as listed.

{Popular Mughlai Kashmiri delicacy- Chicken morsels cooked in flavored spices & herbs along with Kashmiri Chili and ginger garlic paste.}

{Goan specialty. Boneless pieces of fish cooked with coastal spices in coconut milk, tempered with curry leaves & cinnamon}
Choose any one type for the additional cost as listed.

{Dum Pukht literally means choking off the steam. Basmati rice cooked with layers of vegetables/ marinated
chicken/meat in a heavy bottomed pan, sealed with dough, on low heat, is known as Dum Cooking.}

{Marinated boneless chicken grilled in tandoor cooked with long grain basmati rice.}

Unleavened bread made with gram flour

Flat whole wheat bread baked in tandoor served plain or with butter

Plain multi-layered whole wheat bread

Basmati Rice cooked with fruits, dry fruits, and mild spices for a unique flavor

Basmati Rice flavored with cumin and clarified butter

{Refreshing blend of roasted cumin, select herbs and spices in creamy yoghurt}