Veg Samosas (e)(g)
Mix Vegetable with indian spices traditional style wrapped in a pastry deep fried.
Seasonal mixed vegetables, finely sliced, dabbed in a spicy gram flour batter, fried until crisp served with minty yoghurt dip.
Ragda Patties (e)(g)
Typical Indian shack speciality, cumin and turmeric flavoured crisp potato cakes topped with a medley of spicy chickpeas, yoghurt, tamarind and molasses chutney and gram flour angel hair.
Vegi Momos (e)(g)(s)
A party snack from the Himalayan Kingdom of Nepal. Chopped scallions, Beans sprout, peppers, cabbage, carrots and other seasonal vegetables flavoured with ginger and Soya, encased in crisp pastry parcels, served with a Tripura Pineapple and crushed chilli preserve.
Tandoori Chicken Tikka (d)
Cubes of chicken tenderised overnight in a marinade of ginger, garlic, Chillies, limejuice, mustard and garam masla, grilled to perfection. (An all-time favourite)
Popular Indian tea time starter cubes of chicken dipped in rich battered of Gram flour with Mango powder, Anar dana, Cumin powder, red chilli and spices, deep fried.
Malai Tikka (d)(n)
Unique creamy margination with touch of saffron cardamom, Fennel seed, Almond Ground, Coconut, Fresh cream BBQ in clay oven.
Irish lamb leg, minced with ginger, garlic, fresh coriander skewered and barbequed in clay oven with cool mint chutney.
Badshahi Kebab (d)
Roulades of prime Irish lamb, minced with onion, ginger, garlic, fresh coriander and infused with aromatic spices stuffing of spinach and cottage cheese served with cool mint chutney.
Lamb Botti (d)
Lamd diced marinated with red chilli, cumin, mix spice yoghurt and touch of vinegar BBQ in a clay oven.
Meat Samosa (g)
Lamb mince and potato with Indian spices traditional style wrapped in a pastry deep fried.
Fish Amritsari (sf)
Cod or haddock, doused in a plethora of spices, lime and chilli gram flour deep fried, best served outside every off-license in the Punjab region.
Prawn Momos (g)(sf)(s)
Warm water tiger prawns, ginger, garlic scallions, fresh coriander and gingelly seeds minced and encased in crisp pastry served with tripua pineapple and crushed chilli preserve.
Tandoori Prawns (d)
Jumbo king prawns marinated in ginger garlic juice, hung curd, toasted gram flour and carom seeds, barbequed on a skewer in the tandoor. Served with mint and yoghurt chutney.
Nandu Vada (sf)(g)
Crisp and crunchy flat cakes of crabmeat, ginger, lime rind, coconut and chillies, served with a citrus tropical mango and sweet chilli.
Achari Mix Platter (d)(n)
Arrogant exhibition to show off our tandoor prowess on a plate. Chicken Tikka, Badshahi Kebab, Tandoori King Prawns and our own signature Gulla Kebab. Comes with a crunchy green salad and a cool mint and yoghurt chutney.
All dishes can be ordered (Mild, Medium, Hot) with your choice of Chicken/ Lamb/ Beef/ Prawn/ Veg.
Chicken Achari (Medium Hot)
Most cultural style when friend and family together with full spice of dish with mouth-watering taste chicken cooked with beautiful five spice of pickle, chilli, cumin seed, garam masala and lovely tangy.
Murg Dilrubi (Medium Hot) (n)
Fresh chicken tikka cooked with almond, salt, chilli, fennel seed, cumin, garam masala, touch of vinegar and touch of coconut milk.
Murg Haryali (Medium Hot)(D)
Cubes of chicken cooked with spinach, flavoured with ginger, garlic and cumin, finished with a liaison of butter and dairy cream.
Chicken Balti (Medium Hot)(d)
Chicken tikka cooked with onion, ginger, garlic, mixed bell peppers broiled coriander, peppercorn and chilli.
Chicken Madras (Medium Hot) (d)
Chicken cubes cooked in fiery brown curry flavoured with peppercorns, chilli flakes, coriander, ginger, garlic, brown sauce, madras touch.
Chicken Bhuna (Medium Hot)(d)
BBQ Chicken cooked with scallions, peppers, tomatoes, mushrooms, ginger garlic and spice.
Chicken Roganjosh (Medium Hot)
Cubes of chicken in Tomato and onion sauce ginger, garlic, garam masala with touch of cinnamon and fresh coriander.
Murg Daal (Medium Hot)(d)
Chicken tikka cooked with combination of three lentils moong, masoor, channa daal tempered with garlic, red chilli, cumin seeds and garam masala..
Murg Nizaami (Hot & Spicy)
A Popular dish from the royal buffet of the Nizaam of the Deccan Kingdom of Hyderabad. Corn fed chicken with a brown onion and coconut sauce with tempering of spluttered mustard seeds, broiled fennel and crushed chilli flakes.
Chicken Tikka Masala (Mild and Creamy ) (d)(n)
Barbequed chicken tikka’s in a tomato butter cream sauce enhanced with garam malasa and herbal fenugreek.
Chicken Karahi (Medium Hot) (d)
BBQ Chicken cooked with ginger, garlic, onion and tomato sauce, bell peppers, kasoori methi and peppercorns.
Chicken Vindaloo (Very Very Hot )(d)
A rich spicy dish for spice lover, cooked in an onion, tomato sauce with hottest chilli and spice.
Chicken Korma (Mild and Creamy) (b)(k)
A rich creamy dish cooked with almond, coconut, cardamom, kewara and ground onion and fresh cream.
Murg Husseini (Medium Hot) (d)
Barbequed chicken tossed in an onion and tomato sauce with scallions and bell peppers, tomatoes. Flavoured with cumin, coriander and garam masla finished with a touch of yoghurt and cream.
Desi Masala (Medium Hot) (d).
Chicken Tikkas cooked with cloves, coriander, ginger, garlic, fresh green chillies in Tomato and onion sauce with beautiful mint flavour.
Chicken Jalfrezi (Medium Hot) (d)
Chicken Tikka tossed in an onion and tomato Sauce with capsicum spiced up with a tempering of cumin, aniseed and onion seeds.
Chicken /Lamb /Beef with Steam Veg (Mild)
Mild chicken /Lamb/Beef cooked with steam mix veg in mild spices of dry light onion and tomato sauce.
Chicken Pasanda (Medium Hot) (n)(d)
Chicken breasts stuffed rolled and braised in tangy marination, masked and touch of cream in tomato sauce.
Chicken Avadh (Mild and Creamy) (d)(n)
Paupiettes of chicken Supremes rolled with a nutty onion stuffing, braised in a creamy sauce resplendent with aromatic sweet spices. A speciality of the erstwhile Avadh Empire of central India.
Daal Ghost (Medium Hot)
Pot lamb cooked with combination of three lentils moong, masoor, channa daal tempered with garlic, red chilli, cumin seeds and kasoori methi.
Gosht Shabnam (Medium Hot) (d)
A speciality from Kashmir. Pot roasted lamb and mushrooms in a tomato and onion sauce flavoured with vetivier, kashmiri yakhni masala and fresh coriander.
Mutter Ghost (Medium Hot)
Lamb dice cooked with green peas, cumin seeds, coriander, ginger garlic and chilli with or without potatoes.
Lamb Chettinad (Hot & Spicy)
Festive dish of the Chettiyar clan in Tamil Nadu. Noisttes of lamb braised in a fiery brown curry flavoured with fennel seeds. Peppercorns, chillies, coriander seeds, ginger, garlic and browned coconut pulp.
Saag Gosht (Medium Hot) (m).
A unique Punjabi lamb dish – pot toasted lamb cubes curried with leafy mustard and spinach with a flavour of the Pungent mustard, imported from India.
Phali/Bhindi Ghost(Medium Hot)
Traditional home style curry green beans/(okra)lady finger cooked with roasted lamb in onion and tomato sauce with red chilli and touch of javitri.
Lamb Shahjehani (Mild and Creamy) (d)(n)
A rich, creamy lamb dish with ground almonds, pistachios, saffron, cardamom and apricots originating in the royal kitchen of the emperor Shah Jehan.
Beef Bazori (Medium Hot)
Beef Diced cooked with mild chilli, cumin powder, ground almond, onions and tomato sauce with touch of coconut milk.
Beef Pendoo (Hot & Spicy)
Noisettes of beef curried in fiery chilli sauce, recommended for all you vindaloo lovers.
Beef Desi Masala (Medium Hot)
Beef Diced cooked with cloves, coriander, ginger, garlic, fresh green chillies in Tomato and onion sauce with beautiful mint flavour.
Thai Green Chicken Curry (Medium Hot )(s)(g)
Chicken braised in cumin powder cooked in a Thai green flavoured sauce and green chillies, galangal, lemon grass, kaffir lime leaves and tropical coconut milk.
Indonesian Chicken Satay (Medium Hot) (s)(n)
Corn feed fresh chicken cooked, topped with a sweet and sour peanut sauce with capsicum and frizzled chives.
Thai Chicken Red Curry (Medium Hot ) (s)(g)
Chicken braised in cumin powder cooked in a Thai red chilli flavoured sauce and green chillies, galangal, lemon grass, kaffir lime leaves and tropical coconut milk.
Thai Green Prawn Curry (Medium Hot) (s)(g)
Warm water tiger prawns cooked in cumin powder cooked in a Thai green flavoured sauce and green chillies, galangal, lemon grass, kaffir lime leaves and tropical coconut milk.
Prawn Mumtazi (Medium Hot)
Warm water tiger prawns renowned for their intense flavour, tossed in a tomato onion sauce with capsicum, cubed onions and green coriander.
Prawn Patiya (Hot & Spicy)(d)
Hot, sweet ‘n’ sour prawn curry flavoured with a potent chilli and palm vinegar paste, this dish hails from Goa, known for its golden palm beaches and seafood cuisine.
Prawn Korma (Mild and Creamy)(d)(n)
A rich creamy dish cooked with almond, coconut, cardamom, kewara and ground onion and fresh cream.
Bengali Fish Curry (Hot & Spicy)(so)
From the sunderban delta comes this dish, a Bengali fish curry in which Red Snapper is shallow fried in a trio of turmeric, ginger and milled mustard, then simmered in a tomato cumin sauce flavoured with Indian pickling five spices.
Tandoori King Prawn Makhani (Mild and Creamy) (dn)
Jumbo king prawns marinated in cream and toasted gram flour, barbequed in tandoor to infuse the unmistakable ‘char grilled’ flavour typical to all Tandoori kebabs, simmered in a mild creamy tomato sauce.
Whipped yogurt with chopped cucumber, tomatoes, coriander and onions with mild spice.
Good to Know
All dishes may contain traces of the following allergens: Wheat; Gluten; Peanuts; Nuts; Sesame Seeds; Celery; Soybeans; Milk; Eggs; Mustard; Lupin; Pork; Mollusc; Crustaceans; Fish; Sulphur Dioxide or Alcohol. Please note that if you are pregnant you may need to take caution when consuming any of the above dishes. For any questions regarding the allergen contents of specific dishes please contact the restaurant directly.
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