The Red Turban

1 starter, 1 main course, naan, salad, rice & a can of soft drink (Please write your chosen drinks on the comments box on the next page)
(Available everyday between 12pm to 3pm)

Green peas & potato cakes served with spiced chickpeas & drizzled with assorted chutneys & sweet yoghurt

Homemade vegetable samosa served with spiced chickpeas & drizzled with assorted chutneys & sweet yoghurt

Crisp wheat bread served with spicy potatoes & chickpeas, topped with assorted chutneys & gram-flour vermicelli

Round flattened ball made of fine flour, filled with a stuffing of green peas, which is crushed & topped with assorted chutneys, finely chopped onions & fresh coriander leaves

Diced cottage cheese tossed with peppers, chillies, sweet & sour chilli sauce & flavoured with fresh spring onions

Assorted mixed vegetables fried in a gram-flour batter, flavoured with carom seeds & green chillies

Moong daal fritters flavoured with methi, green chillies & cumin seeds

A perfect blend of cheese, potato, sweetcorn, fresh herbs & green chillies, formed into a patty & shallow fried, served with assorted chutneys

A native dish of Bombay, which was supposedly devised by a snack vendor in 1971 outside Dadar Station in Bombay. A very humble dish consisting of spiced potato which is coated in a gram-flour batter & deep fried

A starter that has never lost its distinctive taste over the centuries. Cottage cheese marinated in fennel & pickling spices, glazed golden in the tandoor

Mushroom found its place in some of the exotic preparations of Indian cookery. We serve one of the exotic preparations, filled with paneer, marinated & cooked in the tandoor

Fresh vegetables finely minced with herbs & a special blend of spices, cooked in the tandoor

Chicken marinated with basil, kaffir lime leaves, coriander, mint & cooked in the tandoor

This dish gets its name from the succulence of the meat after prolonged marinating & light braising. Chicken marinated in yoghurt, cream, saffron, a blend of spices & cooked in the tandoor

A Rajasthani recipe where chicken is marinated with red chillies, garlic hung yoghurt, garam masala & a Red Turban secret ingredient

Chicken wings marinated in a spicy marinade & cooked in the tandoor

Tandoori chicken is a highly popular Indian dish from Punjab consisting of roasted chicken, hung yoghurt & spices

The Awadhi inclination for lamb chops finds an intuitive balance in this classical favourite, which is cooked by making the meat very tender in a tandoori preparation

Lamb delicately marinated in aromatic spices, ginger, lightly seasoned with nutmeg & crushed black pepper

Traditional seekh of freshly minced lamb with a breathtaking flavour of spearmint, blended with aromatic spices & creating an extraordinary taste of magic

‘Galawati’ means 'melt in your mouth'. The recipe was developed for an aging Nawab who could not chew meat having lost his teeth. The actual recipe is supposed to have more than 100 aromatic spices. This is a succulent minced meat round patty cooked over the griddle & served with green coriander chutney

Subject to availability. Game has always been a very important part of the Indian culinary heritage, although non-existent until now, we try to recreate this age-old recipe. Duck breast marinated with ginger, garlic, Kashmiri chillies & yoghurt, cooked in the tandoor until succulent

Fresh salmon marinated in grain mustard, mustard oil & hung yoghurt. Cooked in tandoor

King prawns marinated with aromatic spices, hung yoghurt & garnished with toasted sesame seeds

King prawns marinated with red chillies, black pepper, ginger, yogurt & fresh lemon juice, glazed golden in the tandoor

Soft shell baby crabs fried in a spicy batter until crisp & tossed with homemade chilli sauce

A selection of assorted chicken tikkas, lamb boti kebab, seekh kebab & lamb chops

A delicacy that takes Indian hearts to sublime. Carefully selected pieces of lamb cooked with special spices from Rajasthan, braised in a way that makes our heart pond

An inspired lamb curry from the royal household of the Nawabs, created with adding assorted peppers, fresh tomatoes & crushed coriander seeds

From the beautiful valleys of Kashmir this aromatic lamb dish is prepared with pureed spinach & flavoured with Kashmiri spices

A delicacy designed by the bawarchis to please their Nawabs. A lamb preparation with rich onion gravy flavoured with saffron & lazzat e taam - a blend of rare spices

Minced lamb cooked with yoghurt & a combination of cloves, cinnamon & mace with green peas

Also known as butter chicken, this is unarguably the most popular Indian poultry delicacy. Cooked in tomato gravy consisting of three different varieties of tomato & flavoured with basil

A dish created by the royal chefs of the Prince of Patiala (A well known province in Punjab) in the early 19th century, it has been recreated using a perfect blend of spices & herbs incorporating freshly minced lamb & dices of chicken making the dish fit for Kings

A 400-year history is behind the culinary delights of Hydrabadi food. It evolved in the kitchens of the Nizams who elevated food to a sublime art form. This chicken dish is a careful preparation of various herbs like mint & coriander blended with spinach & delicately selected spices, which give this dish a unique taste

Punjab has bequeathed this institution of Dhaba to the world. The Dhaba moves wherever a Punjabi goes would be the correct thing to state about its origin. We selected one of the most popular dishes from their menu - a simple chicken curry with extraordinary zest

Boneless chicken cooked in an onion & tomato gravy along with assorted peppers, finished with a dollop of butter & laced with cream

Boneless chicken cooked with fenugreek & green chillies & finished with a dollop of cream & butter

The remarkable cuisine of Lucknow dates back 400 years where dum (slow cooked food) cooking evolved & it is believed anything that is cooked by slow method has more flavour. This prawn dish, which is exclusively spiced & flavoured, is a treat for your palate

Salmon tikka pieces cooked in creamy tomato gravy with fresh coriander & ginger

From the beautiful state of Punjab, this is a staple dish made from cottage cheese, which is stewed, in fresh spinach paste, flavoured with asafoetida & homemade garam masala

Shahi is an Indo-Persian term for royal & this dish evolved in the royal kitchens of the Mughals. This is an immensely popular dish of Indian cuisine, a preparation of cottage cheese, cream, tomatoes & spices

A popular dish from the Punjab region of India made from mustard leaves & special blend of spices. Traditionally, saag is prepared in large quantities to be consumed over a few days. The tadka is added only to the portion that is being served

An exotic preparation from Hyderabad consisting of Paneer dumplings seasoned with fresh herbs & spices cooked in a smooth onion & cashew nut gravy

From the great city of Banaras, which according to legend is several thousand years old & was founded by the Hindu deity, Lord Shiva. This dish is a tribute to this holy city. Baby potatoes tempered with five spice mix & finished in creamy tomato gravy

Numerous versions of this dish are cooked everyday in thousands of homes in India. A semidry cauliflower & potato curry, flavoured with homemade spices, fresh herbs & ginger root

Karahi is an Urdu word for a cooking pot made of cast iron. It originated in the North West Frontier Region of India. At the Red Turban we have preserved the authentic roots of the dish & use fresh seasonal vegetables that are tossed with crushed spices, fresh ginger, garlic, tomatoes, onions & chillies

Corn & mushrooms cooked together in onion gravy & flavoured with fresh herbs, tells us about how well the spices are blended in Indian cuisine, into a very simple mouth watering dish

A very diverse dish made from aubergine (baingan) which is grilled in a charcoal oven to impart a smoky flavour & then cooked with spices & vegetables. This dish is cooked all over India & has different names & recipes. We enhance the dish by adding green peas to it

A simple dish of okra tossed with onions, tomatoes, fresh herbs & spices

A staple lentil dish cooked at least once a day in every Indian home, we use a medley of four different lentils which is cooked & tempered with fresh cumin & garlic

Whole urad daal slow simmered overnight & tempered with onions, tomatoes & ginger, it is flavoured with butter & laced with cream & is known as the queen of all lentil dishes

Pomegranate seeds, chickpeas, orange segments, assorted peppers, red onions & feta cheese tossed in vinaigrette

Tomatoes, cucumber, carrot, red onions, asparagus tossed in Greek Yoghurt, tempered with mustard seeds & curry leaves