shilam-2Shilam Tandoori Menu

Starters

Chingri Tandoor Prawn
Tandoor king prawn

Somosa
Selection of seasonal meat and vegetables wrapped in filo pastry

Rosun Mushroom
Fresh field mushroom, cooked in butter and garlic

Murgh Rosun
Spring chicken delicately spiced, infused in garlic, chargrilled

Murgh Tukhra
Chicken fillets marinated in yoghurt and spices, chargrilled

Tandoor Combo
Lamb chop, Murgh Tukhra, Shahi kebab with Special Salad

Sheek Kebab
Minced lamb with herbs and spices barbecued on skewers in Tandoor

Lamb Chops
Tender pieces of lamb chops marinated with ginger, herbs and spices

Shahi Chingri Shashlik
Marinated tiger king prawn, chargrilled with shallots, green peppers and tomatoes with Special Salad

Parsee Chingri
Tiger king prawns sweet and sour served with a puffy thin bread (bhatora)

Murgh Shashlik
Chicken fillets marinated in yoghurt, herbs and spices, onions, tomatoes

Chingri Cocktail
Shrimps with house salad cream
Onion Bhajee

Main Menu
Rice not included

Salmon Dill Tikka
Salmon fillet cooked Kashmir Masala ginger garlic vinegar Garam Masala marinade in yoghurt with herbs and spices - a very enjoyable dish for fish lovers

Machli Goa
Marinated fresh water Bengali fish, sauteed with spring onions, fresh tomatoes
and green pepper, served medium hot spicy

Machli Kerala
Marinated fresh water Bengali fish, chargrilled, cooked in ground almond, coconut and fresh cream sauce. This is a common favourite among Anglo Indians of Bombay, Bangalore and Kerala, in fact all along the west coast of India
The recipes of all these communities are similar - only in Kerala are local spices like cardamom and peppercorns used - truly a Raj dish

Machli Bhatee
Sword fish in medium spicy sauce with a touch of fresh lime juice and a generous helping of mustard. This famous recipe is usually used with the bony hilsa, which is a deep fresh water fish only available in Bangladesh

Murgh Korma Royale
Chicken fillets in ground almond, cashew nuts, coconut fresh cream This is the dish celebre of Indian cuisine with slight regional variation in the recipe - it has been said this dish was a favourite amongst the Mogul Emperors

Murgh Tukhra Makhani
Chicken fillets marinated in yoghurt and delicate spices, barbecued on skewers served in the famous mid butter sauce This makhani sauce was created during the 1 950s in Delhi and over the years has become one of the most popular dishes in Delhi

Murgh Tukhra Masala
Chicken fillets marinated in yoghurt, delicate herbs and spices and cooked in yoghurt, ground almond, coconut, pistachio and cashew nuts According to popular opinion this is the most popular dish in Britain

Murgh Rosun Sagwala
Spring chicken inner fillets, infused in garlic and field spinach A perfect example of simple cooking using very little spices - the original recipe was cooked in Kashmir

Murgh Mirch Bhoona
Spring chicken sautéed with onions, green peppers and green chillies Hot and spicy - very popular along the West Coast of India

Murgh Dhanu Shabjee
Chicken fillets - hot, sweet and sour
This dish dates back to the 8th Century, when the Parsees fled from Persia and settled on the coast of Gujarat, bringing the original recipe with them, which was much hotter and spicier - over the years the locals changed the recipe slightly, with the addition of mushroom, tamarind and cumin seeds

Raj Hash Pasanda
Duck breast cooked slowly in milk, ground almond, coconut, pistachio and cashew nuts Very mild and aromatic blend of Mogul and Nawabi cuisine - the Mogul Emperor Shahjehan builder of the Taj Mahal, used to have banquets on Sharad Poormima, the September full moon at the Agra Fort

Gosth or Murgh Rogan Josh
Tender pieces of lamb loins or chicken fillets, in medium spicy sauce with onions, green pepper, cashew nuts, spring onions and tomatoes. The original recipe as cooked in Kashmir has the generous use of true Kashmiri red chillies which have a mild flavour but give a bright red colour

Chingri Mogul
Tiger king prawns with shallots, green peppers, tomatoes This dish has an influence of Bengal, which has a tradition of fine cooking - the province was ruled by the Nawab of Murshidabad and Mogul governors until the British took over

Handi Special (Chicken or Meat)
With ginger, garlic, Garam Masala, fresh chilli, curry leaves, fresh coriander and yoghurt - medium
Home style cookery - a favourite dish in the Indian Subcontinent

Tawa (Chicken or Meat)
Onion, ginger and garlic, fresh coriander, curry leaves, fresh herbs and spices - a medium hot dish

Bangladesh Special Dish
Medium with tomatoes, pepper, herbs and spices in a Special Sauce

Chicken Green Masala
Tandoor cooked chicken with freshly ground chilli, fresh coriander, onions green peppers, spinach and lime pickle

Karahi Gosth or Murgh
Cooked in a skillet with fresh herbs and spices - a medium hot dish

Chicken Tikka Chat
Chicken tikka cooked with onions, green pepper in mild creamy sauce and moderately spiced

Jalfreze
Cooked in fresh spices, green chilli, tomato and green pepper

Mogul Home Style Tandoori
Rice not included

Tiger King Prawns
Marinated in yoghurt, herbs and spices, chargrilled and served with Special Salad

Murgh Tukhra
Chicken fillets marinated in yogurt, herbs and spices, chargrilled and served with Special Salad

Ghosth or Murghi Shashlik
Lamb fillets or chicken fillets, marinated in yoghurt, herbs and spices, chargrilled with onions, green peppers, tomatoes with salad

Lamb Chops Shashlik
Tender pieces of lamb chops, marinated in yoghurt, herbs and spices, chargrilled with onions, green peppers, tomatoes with salad

Tandoori Murghi
Half chicken marinated in Special Sauce then cooked in clay oven served with fresh salad

Tandoori Ka Bahar
King prawn, lamb chops, chicken and lamb tikka marinated in Special Sauce then cooked in clay oven served with fresh salad and bread

Ghosth Tukhra
Lamb marinated in Special Sauce then cooked in clay oven served with fresh salad

Shilam Special Tandoori
Chicken and lamb sheek kebab aloo chop with Special Rice and Special Sauce served with fresh salad

Machli Tandoori
Trout marinated in yoghurt, herbs and spices, chargrilled

Vegetarian Dishes
Rice not included

Aloo Samba
Lentil and potatoes cooked in lightly spiced thick sauce Lentil - the national dish of India, with its long tradition of vegetarians A simple recipe, with amazing results, from the North

Kashmiri Shabjee
Potatoes and cauliflower delicately cooked in herbs and spices Kashmir is famous for its colourful landscapes and likewise the famous red chillies - truly a masterpiece, with an addition of cauliflower

Shabjee Khufta
Seasonal vegetable balls delicately spiced, served in medium spicy sauce The Mogoly chefs prepared this with shredded meatballs - the Brahmins (one of the head of Hindu castes) made the sauce spicier and with vegetables

Palak Paneer
Spinach and home made cured cheese with a touch of garlic and turmeric A perfect example of simple cooking using very little spices, a favourite amongst vegetarian and non-vegetarian

English Dishes

Sirloin Steak
T-Bone Steak
Roast Chicken and Chips
Chicken Maryland
Scampi
Plain omelette
Chicken omelette
Mushroom omelette

Birylani Dishes

Tiger King Prawn Akhni
Tiger King Prawn with cashew nut, sultana, green pepper, garam masala, omelette, Basmati rice with Special Vegetable Sauce and green salad

Kacchi Akhni
Chicken with cashew nut, sultana, green pepper, garam masala, omelette, Basmati rice with Special Vegetable Sauce and green salad

Murgh or Ghosth Akhni
Chicken or lamb with Basmati rice, herbs and spices served with vegetable curry

Shilam Special Akhni
Chicken tikki and lamb tikka with sultana, cashew nut, omelette served with Special Vegetable Curry and salad

Shabjee Akhni
Vegetables with Basmati rice, herbs and spices served with vegetable curry

Vegetable Accompaniments

Saag Bhajee
Shabjee Bhajee
Mushroom Bhajee
Mumbia Aloo
Chana Masala
Palak Paneer
Dal Taraka
Pilau Rice
Steamed Rice
Mushroom Pilau Rice
Vegetable Pilau Rice
Special Rice
Fried Rice
Chapathi
Nan
Keema Nan
Peshawar Nan
Garlic Nan
Chilli Cheese Nan
Garlic Cheese Nan
Popadums with Condiment
Madras Popadums
Raita
Paratha
Stuffed Paratha
Chips

Curry Dishes

Curry - cooked with onions herbs garlic and ginger
Korma - cooked very mild in butter and cream
Madras - fairly hot dish with chilli, lemon juice and tomato puree
Vindaloo - very hot dish with black pepper, lemon, ginger and chilli
Bhuna - thoroughly garnished with tomato, onion and pepper
Balti - medium with onions, pepper, tomato and ginger
Pathia - sour hot dish with garlic, ginger, red chilli, onions, pepper and tomato puree
Dhansak - medium hot disk cooked with lentils and pineapple in thick cream sauce
Dupiaza - a maximum quantity of diced onions seasoned with dozens of herbs and spices to produce a medium hot taste
Malayan - pineapple and mild spices create a beautiful balanced flavour - most comprehensive dish for one who likes mild curry
Sag Walla - cooked with spinach, herbs and spices - medium to hot curry

Chicken
Meat
Prawn
King Prawn

Set Meals

Please ask before ordering as the dishes vary every evening. Please ask for medium to mild or medium to hot
Set Meal for 4
Set Meal for 2