Wombourne Tandoori

Boneless chicken with spices and herbs cooked in a clay oven.

Minced lamb & minced chicken mixed with onions, spices and herbs, barbecued on a skewer.

Marinated giant prawns in fresh spices, coated and lightly fried.

Our Chef’s own savoury pasties filled with spicy minced lamb or vegetables.

A whole pepper stuffed with spiced chicken or lamb or vegetables cooked in clay oven.

Tikka pieces cooked with fresh garlic and served on a puree bread.

Monkfish fillet marinated and barbecued in a clay oven.

A selection of our starters including Onion Bhajee, Sheek Kebab, Chicken Tikka and Fried Prawns.

Young spring chicken marinated in yoghurt with herbs and spices.

Boneless diced lamb with spices and herbs cooked in a clay oven.

Boneless chicken cooked on a skewer with capsicum, tomatoes and onions.

King prawns marinated in herbs and spices.

Our chef’s selection of tandoori specialities served with nan bread.

Monkfish fillet marinated and barbecued in a clay oven.

Marinated chicken tikka cooked with spices, coconut and cream.

Marinated lamb tikka cooked with spices, coconut and cream.

Tikka pieces cooked with minced lamb, spices and herbs.

Marinated chicken, roasted in a clay oven, cooked in dry spices with onions and seasoned with fresh herbs.

Lamb cooked with chicken and green beans with special spices.

The traditional favourite tikka dish enhanced with fresh garlic.

Tikka pieces simmered in a rich mosallah sauce with fruits and spices.

A mixture of chicken, lamb and prawn.

Jaflong is a popular tourist spot near Sylhet which has developed a dry style of cooking. This tikka dish of tender barbecued chicken breast uses green peppers, sliced onions, fresh herbs and spices to create a medium strength, mouth watering taste to excite your palate. Pilau Rice and Sag Bhajee are recommended to accompany this distinctive dish.

It is often a surprise to learn that over 90% of our so called Indian restaurants rely upon the Bangladesh city of Sylhet for many of its kitchen staff and their style of cooking. This dish was popular in our home and we have followed the original method of preparation which was used in our family kitchen. It has a mild strength which is enriches by slow cooking and highlighted with mango fruit. We suggest that you try it with our pride of Basmati Pilau Rice.

Pineapples were originally introduced to India by the Portuguese in the sixteenth century but the warm humid climate of Bangladesh became the centre for their cultivation. Used extensively in this dryish sweet preparation, the flavours blend with the succulent chicken pieces in a subtle manner. Recommended accompaniments are Mushroom Pilau Rice and Bindi Bhajee.

Cooked in a medium spicy sauce

A delicate preparation of coconut powder & cream producing a rich creamy texture

A thoroughly garnished dish with onions, garlic, tomato & selected spices

A medium quantity of onions seasoned & freshly reared with dozens of spices & herbs to produce a medium hot taste

A delicious combination of spices with pineapple & lentils, mixed with curd to produce a hot, sweet & sour taste.

A rich & fiery hot sauce. Ginger & red chillies are a few spices which add quality to this dish.

Ladies fingers sauteed with onion and spices

Potatoes and cauliflower spiced with herbs

Rice fried with onions and ghee

Stuffed with fresh vegetables

Filled with fresh vegetables