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3 The Precinct High Road, Broxbourne, EN10 7HY
Delivery from 18:15
Note: Food allergies must be notified to a member of staff before ordering your food. Please call the restaurant.
Prawn Puree, Chicken Tikka, Lamb Tikka, Sheek Kebab and Onion Bhaji.
£6.00 Per person
Vegetable Samosa, Vegetable Pakora, Vegetable Spring Roll and
From the clay oven tender pieces of skillfully charcoal roasted
dish, marinated with fresh herbs.
Deep fried Asian fish with ginger, garlic paste, crushed black pepper, hint of mint and flavours of lemon zest – a true taste of Bangladesh.
Diced chicken flavoured with light spice and cheese served with puree bread.
Specially diced chicken or lamb sauteed with tasty chaat masala blended from a variety of selected and carefully cleaned spiced.
Spicy diced chicken or lamb served with a homemade puree bread.
Jumbo king prawn dipped in breadcrumb and fried.
Chickpeas, diced egg cooked with light spice.
Suitable for vegetarians
Diced pieces of chicken or lamb marinated with mild spices cooked over charcoal fire.
Mince lamb flavoured with a light touch of spice.
Minced lamb marinated in a mixture of spiced grilled in a clay oven.
Pieces of chicken lightly spiced dipped batter.
Spiced prawns cooked with a mixture of light spices served with as puree bread.
A very unique starter jumbo prawns marinated in special tandoori spice with a touch of wild lemon zest served with puree bread.
Special diced potatoes sauteed with tasty chaat masala spice.
Minced lamb cooked with a variety of spices served with a puree bread.
Variety of mixed vegetables cooked in light spices served with a puree bread.
A fine preparation of all tandoori dishes, marinated in yoghurt and carefully selected sauce and herbs, cooked in a traditional clay oven, over a charcoal fire, served with salad and mint sauce
An incomparable dish, designed uniquely for Gulshan. Spring chicken taken off the bone, cooked with garlic, onions, tomatoes, green peppers in balti spice, topped with finely chopped potatoes. Served sizzling with a garlic base.
A very special dish, fused together with Gulshan’s very own blend of herbs and spices. A combination of the finest mango chutney, together with fresh mango melted down in a wok, stir fried to perfection. Barbequed chicken or lamb, stirred together topped with roasted peppers and onions. An infusion of sweet and spicy aromatic flavours.
Spring chicken marinated in garlic, coriander, ginger, onions, green pepper and freshly prepared tomato sauce (Can be served with lamb).
Succulent chunks of chicken or lamb, barbequed and finished in a blend of fresh coconut cream and fresh mango, in a true Mugal style sauce.
A flavoursome dish, waking up all your taste buds! Soft, tender, succulent pieces of lamb, interspersed in light spices, with toasted poppy and fresh curry leaves, to enhance the flavour. Accompanied by roasted baby Jersey potatoes cooked in the same massala.
Diced pieces of chicken or lamb tikka, cooked in home made style sauce. Considerably hot, cooked in green chilli's, onions, green peppers and tomatoes.
Mouth watering dish – succulent pieces of tandoori chicken, chicken tikka, lamb tikka and sheek kebab, tossed together in a mixture of onion, capsicum with a medium spice.
Mix of pan fried fish, fresh water king prawns, prawns, tempered in a rich sauce with garlic, peppers, slightly hot. Bangladeshi special.
Marinated spring chicken, braised in deep earthly spices and then simmered in a thick golden sauce. Dish originated from the Bay of Bengal.
Dishes resembling tikka massala were cooked in clay ovens in the Punjab as far back as 500 years ago. However, the dish we eat today does appear to have its root firmly in the UK. A dish so famous it requires no description.
Tender chicken breast pieces cooked in fresh fried garlic, then slow cooked a sauce of spring onions, fresh grated ginger and vine tomatos (Can be cooked with lamb).
A delicious taste of the North West Frontier. Tender lamb cutlets, cooked in a Kashmiri style, based on cashew nuts, yoghurt and whole massala spice. Specially prepared thick sauce, fried onions, ginger, chilli and coriander
Chicken or lamb tikka cooked in calamasi juice (Wild lemon) lemon
leaf, a superb dish with lots of flavour (Medium)
A classic old time favourite. Chicken/lamb marinated with fresh ground spices, sautéed chillies in a smooth pepper sauce, fried onions, fenugreek leaves, coriander, with a subtle hint of fresh garlic. Fairly hot dish (Can be served medium on request).
A traditional South Indian dish, cooked in a variety of mixed pickles and slices of garlic fused together in a relatively thick sauce.
Heavily spiced, chunks of chicken or lamb mixed with an array of cinnamon and thick blended lentil paste.
Tender baby spring chicken slow roasted in clay oven, shredded of
the bone, submerged in Bangladeshi chillies and blended down...
with a concoction of classic Indian spice (Can be served medium).
Chicken tikka and baby prawn, cooked in a buttery style sauce, slightly creamy with a sweet taste.
Diced chicken pieces, slow cooked in a thick gravy of medium spices with tamarind, corriander seeds and capsicum. Can be served with lamb.
Lamb/chicken dish prepared in a moist medium spiced sauce with
crunchy mustard, saag, fresh tomatoes, crushed ginger and garlic.
Succulent pieces of lamb, spiced concasse of vegetables in a thick golden sauce with a hint of sweetness and spicy heat.
A huge variety of succulent chicken, mince lamb combined together to produce an array of distinctive flavours and aromas. Braised in balti spices with a finishing of spicy sauteed onions.
Chicken and lamb, cooked in a very tasty medium, spicy dish with wild lemon, garlic, coriander, onions, ginger and mixed spices.
Chicken tikka, tandoori king prawn and minced lamb, cooked with peppers, onions, coriander, garlic, ginger and a mixed blend of spices, in a special medium balti sauce, finished with crispy potatoes on top.
Tandoori chicken and minced lamb cooked with spinach, green chilly, coriander, onion and homemade spicy sauce. A very well-prepared, flavoursome dish.
Lamb tikka, chicken tikka and sheek kebabs, grilled over charcoal and cooked with mixed fresh ground spices and herbs, butter and onion sauce – medium spicy dish.
All biryanis are stir fried with light spices, cooked with basmati rice and served with vegetable curry
Tandoori king prawns, chicken tikka, lamb tikka
All balti dishes are cooked with a selection of freshly ground spices, followed by onions, tomatoes, ginger, coriander, garlic and capsicum
sautéed with medium spice, in a thick textured sauce
Chicken and tandoori king prawns served sizzling
Cooked with chicken, lamb and prawns
All dishes are priced for chicken or lamb
Prepared with special spices, yogurt, green pepper, onions, carrot, green chillies, ginger, garlic, tomatoes and fresh herbs, served sizzling hot.
Cooked in a blend of exotic spices, with sliced freshly roasted
onions and green peppers (Medium spice).
Highly spiced with fresh garlic, spring onions, fenugreek, tomatoes, green peppers and special herbs.
These dishes are hot, sweet and sour cooked with lentils.
These dishes are sweet, sour cooked in a hot sauce.
Garnished with tomatoes, green peppers and coriander in a medium textured sauce.
Spinach leaf sautéed with aniseed and garlic, in a medium textured sauce.
Cooked in onions, fresh tomatoes, green peppers and coriander in a parched thick medium sauce – a traditional Bangladeshi dish.
Fine Italian red wine and fresh cream sauce, almond powder, coconut and a blend of fresh mild herbs and spices (Very mild).
Light textured sauce
Medium textured sauce
Vegetable Side Dishes
Stir fried rice cooked with diced chicken, prawns and lamb seasoned with exotic spices
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