Take a look at the menu from Manjit's Indian Restaurant, Corrimal. Discover dishes, see prices and get excited for your visit!
Includes dishes that are:
Sweet, spicy and delicious either as a spread or a dip. Mango chutney comprises of fresh mango, sugar, and vinegar, cooked and reduced down slowly to a sticky and delicious concoction.
Plain white flour bread stuffed with Cheese & Spices. (Optional Garlic).
Stuffed with mild spiced vegetables.
Aromatic, mild and faintly sweet in taste, Kashmiri Pulao also known as Saffron Rice is full of dry fruits and nuts.
Hyderabadi Biryani is one of India’s most famous Biryanis. It is made with Basmati rice, spices and meat (choice Lamb, Beef, Chicken, Goat, Vegetables). The meat is marinated and cooked along with the rice. It is left on slow fire for a fragrant and aromatic flavour.
Manjit’s favourite succulent crispy prawns marinated overnight with olive oil, garlic and a hint of black pepper and served soaked in chef’s special butter sauce.
Manjit’s new twist to our classic vegetable samosa. Semi- smashed samosa, topped with sweet plain yogurt, mint chutney, tamarind sauce and garnished with chopped onions
Exotic chicken mince pressed on a skewer with onion, green spices and smoke-roasted over charcoal. Served in a creamy cheese sauce to fascinate your taste buds.
Boneless chicken fillets marinated overnight with spices and yogurt, then put on skewers and roasted in the tandoor.
Tender rack of lamb cutlets marinated with yogurt, garlic, ginger, lemon juice and Manjit’s special spices and roasted to perfection.
A simple vegetarian dish, with appetising flavours. A combination of potato pieces, green peas, onion, tomatoes, cooked, and served with Manjit’s special Indian gravy.
Ghosht; an Urdu word for meat. Blended to perfection the Mughlai style, with fresh green spices from the hilltops of Kashmir and puree of green leafy spinach, with your choice of Beef, Chicken or Lamb.
Succulent chicken pieces, wrapped in a creamy tomato flavoured curry with a touch of pepper for a delicate palate. Manjit’s specialty, as we strive to offer the best butter chicken that you have experienced.
Mainly a dish from the Royal city of India, Patiala. Aubergine (Eggplant), potato and transcalent onion tossed into a tomato-based curry to take this humble veggie curry to another level.
A special dish from the boss’s birth town back in India, Sri Ganganagar, Rajasthan. Tender goat pieces (on the bones) cooked with Manjit’s specialty of the finest blends of red and dark spices to give a mouth-watering curry to enhance your palate.
Food sounds delicious?
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