Real Flavours of India
APPETISERS AND LIGHT
BITES
Mixed Papadum
Basket
2.30
Served with home made
chutneys & pickles
Onion
and Spinach Chapli Kebab
3.50
Healthier version of
the classical favourite
Cress
and Pomegranate Puri 4.00
Puff pastry stuffed with onion, tomatoes and
potatoes, topped with fresh pomegranate, served with sweet chilli sauce
Chicken
Ganderi Kebab 5.50
Chicken grilled with
onion and peppers, served on skewers with apricot sauce
Pan
Seared Prawn and Lotus Leaves 6.50
Tiger Prawns seared
with garlic and topped with shredded lotus leaves
Lamb
Sikkampuri
5.90
Grounded lamb kebab
stuffed with fresh mint and onions.
King
Prawn Puri 6.30
Fried Chapati stuffed with garlic prawns and sweet and sour sauce
Baby Lamb Pasanda
6.50
Baby lamb escalopes grilled with roasted spices and fresh herbs
Stuffed & Seared King Scallops
6.90
Scallops stuffed with cheddar and fresh parsley and layered with roast
tomatoes
Aloo
Nazakat
4.00
Potato barrels stuffed with cheese & nuts encrusted
with sesame & layered with
roast tomatoes.
Potato
and Mushroom Tikki 4.00
Vermicelli coated potato dumpling stuffed with
shitake mushrooms
CLASSIC SAMOSA
SELECTION
Crisp folded pastries
filled with: -
Vegetable
3.80
Chicken 3.90
Lamb 3.90
TANDOOR, GRILL AND PLATTERS
Mixed Vegetable Platter
8.00
Mixed Seafood Platter
11.00
Chefs Special Platter
12.00
Assorted chicken, meat, prawn and
vegetables.
Starter or Main
Portions
S M
Lahsuni Chicken Tikka
5.50
8.90
Garlic and herb marinated
chicken cooked in tandoor.
Tandoori Chicken
6.95
13.95
Mildly spiced chicken marinated in yoghurt and
cream, cooked in a tandoor
Duck Phoora
6.00 10.90
Barberry Duck breast
marinated in garlic and ginger with yoghurt
Peshwari Lamb Chops
5.50 10.00
Succulent lamb chops
marinated with ginger, mint and spices.
Nizami Seekh
Kebab
4.50 9.80
Lean ground lamb mince cooked
on skewers in a tandoor flavoured with fresh mint
Paneer Shasslick
4.50 8.80
Marinated and stuffed with a
papaya and ginger chutney.
Tandoori Fish
Tikka
5.50
9.80
Seasonal Fish marinated in gram flour and yoghurt cooked in
a tandoor
King Prawn
Achari
5.80 10.90
King prawns marinated with
five spices and roasted in their shell.
CHULA REGIONAL
SPECIALITIES
Badami Chicken Curry (N)
8.80
Succulent chicken dices
cooked in almond gravy
Chicken Tikka Massala
(N)
8.50
Chicken breast cooked
in a tandoor and tossed in masala sauce
Chicken Qureshi
9.60
Our Chef's special spring
chicken cooked in traditional Mughal style.
Parsee Roast Duck
Jardaloo 9.50
Parsee duck curry with
apricots and straw potatoes.
Braised Lamb Shank
9.80
Lamb shanks marinated in
yoghurt and ginger overnight, braised in onion sauce
Lamb Dum Avadh
(N)
9.50
Classic curry, seasoned with
ginger and aromatic spices.
Lal Maas
9.50
Rajasthani favourite lamb
cooked with red chillies and tomatoes
Lamb Sugonda
9.00
Tender pieces of lamb cooked
with rosemary, onions and traditional spices.
Bengali Beef Rezala
8.50
A spicy dish with almond,
green chillies and yoghurt.
Malabar Prawn Curry
9.50
Cooked in a coconut cream and
soured with tamarind.
Goan King Prawn Balchao
10.50
Sweet and sour prawns with
red chillies, ginger and garlic.
Ajwaini Fish
9.90
Grilled fish flavoured with
caraway and topped with lemon butter sauce
Mahi Sunehari
11.00
Seasonal fillet of fish
served with ginger, garlic and tomato
North Indian Garlic
Chilli Chicken
8.50
Cooked with garlic, fresh
green chillies and coriander.
Chicken Chettinad
(N)
8.50
Chicken breast cubes in
coconut and tamarind
THE CLASSICS
|
Chicken |
Duck | Lamb | Beef |
Tiger Prawn |
King Prawn |
|
|
Korma A mild and creamy coconut dish. |
8.00 | 8.00 | 8.00 | 8.00 | 9.00 | 10.00 |
|
Jalfrezi
A spicy dish with sautéed onions, peppers and chillies |
8.00 | 8.00 | 8.00 | 8.00 | 9.00 | 10.00 |
|
Balti Medium dish cooked with onions, ginger & fresh herbs |
8.00 | 8.00 | 8.00 | 8.00 | 9.00 | 10.00 |
|
Rogan Medium dish cooked with spiced tomatoes |
8.00 | 8.00 | 8.00 | 8.00 | 9.00 | 10.00 |
|
Dhansak
A spiced, sweet citric sauce with lentils |
8.00 | 8.00 | 8.00 | 8.00 | 9.00 | 10.00 |
|
Vindaloo
A very hot dish from Goa cooked with potatoes |
8.00 | 8.00 | 8.00 | 8.00 | 9.00 | 10.00 |
|
Saag
Delicately spiced cooked with lots of green spinach |
8.00 | 8.00 | 8.00 | 8.00 | 9.00 | 10.00 |
|
Do Pyaza |
8.00 | 8.00 | 8.00 | 8.00 | 9.00 | 10.00 |
BIRYANI
Lamb Dum Biryani 8.90
Diced baby lamb slow cooked
with rice, fragrant spices, herbs and yoghurt
Chicken Zaffrani
Biryani 8.30
Chicken simmered with saffron
and cardamon
Navratan Subz Biryani
(N)
8.80
Aromatic mixed vegetables and
fruit biryani
Beef Awadhi Biryani
(N)
8.50
Tender beef slices cooked
with almond flakes
VEGETABLE SELECTION
These dishes can be ordered as a main meal- £1.50 extra
Mumbai Pav
Bhaji
4.80
Spicy and Tangy, a
very popular street food of Mumbai
Avial
4.80
Fresh seasoned vegetables
tossed with vegetable and curry leaves
Mumbai
Aloo
4.50
Spiced Potatoes
Batatachi Bhaji
4.75
Potatoes tossed with peanut, onions and curry leaves
Gobi Mattar
4.50
Cauliflower with fresh green
peas
Baigan Bharta 4.50
Smoked Aubergine
Dal Bukhara
4.50
Black Lentils in cream sauce
Tarka Dal
4.50
Yellow lentils with roasted
garlic
Bindi Kallmirchi 4.80
Okra in Black Pepper
Lasan Saag
4.75
Spinach with garlic
Paneer Lababdar
4.50
Creamy Cottage Cheese
Chana Peshawari
4.50
Chick Peas tossed
with ginger, onions and tomatoes
Saag Aloo
4.50
Potatoes tossed with baby
spinach and tomatoes
Khumb Do Pyaza
4.80
Stir Fried Mushrooms
with onions
RICE N' STUFF
Brown Rice 2.60
Steamed Rice 2.50
Saffron Pilau Rice 2.80
Egg, Mushroom and Peas Rice
3.50
Mushroom and
Onion Rice 3.50
Lemon and
Cashew Rice 3.50
Massala Chips
2.80
BREADS
Plain
Nan 2.50
Garlic and Olive Oil Nan
2.70
Spicy Minced Lamb Nan 3.10
Cheese and Herb Nan 2.90
Sweet Fruit and Nutty Nan
2.90
Onion and Crushed Pepper Nan
2.90
Warki Paratha
3.30
Whole Wheat Roti
2.80
Chapati 2.20
EXTRAS
Choice of Raitha
Creamy yoghurt with
a choice of cucumber, tomato, onion, mix or pineapple
2.30
Fresh
Green Garden Salad
2.80
Hot Dish.
(N)
Contains Nuts
Chula uses no artificial food colourings,
additives or genetically modified ingredients.
Prices include VAT.
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