Shilam Tandoori Restaurant Takeaway Menu

Tandoori king prawn

Fresh field mushroom, cooked in butter and garlic

Spring chicken delicately spiced infused in garlic chargrilled

Lamb chop murgh tukhra shahi kebab with special salad

Tender pieces of lamb chops marinated with ginger herbs and spices

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

Shrimps with house salad cream

Salmon fillet cooked Kashmir masala ginger garlic vinegar garam masala marinade in yoghurt with herbs and spices a very enjoyable dish for fish lovers

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

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

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

Spring chicken sauteed with onions green peppers and green chillies Hot and spicy very popular along the West Coast of India

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

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

Medium with tomatoes pepper herbs and spices in a special sauce

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

Marinated in yoghurt herbs and spices chargrilled and served with special salad

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

King prawn lamb chops chicken and lamb tikka marinated in special sauce then cooked in clay oven served with fresh salad and bread

Chicken and lamb seekh kebab aloo chop with special rice and special sauce served with fresh salad

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

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

Chicken with cashew nut sultana green pepper garam masala omelette basmati rice with special vegetable sauce and green salad

Chicken tikki and lamb tikka with sultanas, cashew nut, omelette served with special vegetable curry and salad

Vegetables with basmati rice herbs and spices served with vegetable curry

Cooked very mild in butter and cream

Fairly hot dish with chilli, lemon juice and tomato puree

Very hot dish with black pepper, lemon, ginger and chilli

Thoroughly garnished with tomato, onion and pepper

Medium with onions, pepper, tomato and ginger

Sour hot dish with garlic, ginger, red chilli, onions, pepper and tomato puree

Medium hot dish cooked with lentils and pineapple in thick cream sauce

A maximum quantity of diced onions seasoned with dozens of herbs and spices to produce a medium hot taste

Pineapple and mild spices create a beautiful balanced flavour most comprehensive dish for one who likes mild curry

Cooked with spinach, herbs and spices medium to hot curry

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