Mirch Masala Blurb
Popular on the streets of Old Delhi bazaar, crushed samosa with chutneys.
Cold & crunchy, light and lovely. Puffed rice, Bombay mix and nylon sev, tossed with fresh tomato, onion, lime, tamarind, mint. An Indian street affair.
Served with Schezwan sauce.
Bombay’s Koli (Fisherman) Wada (Colony) recipe. A bowl of spiced battered prawns perfect for chutney dipping.
Chopped lotus stem kebab, home grounded spices and herbs. Shallow fried to perfection.
House speciality - banana leaf wrapped catch of the day, steamed with mint, coriander & green chilli chutney.
A bowl of mashed vegetable with hot buttered bun, Chowpaty beach style. No food is more Bombay!
Popular north Indian street food. Spiced onion and potato kulcha next to a hearty bowl of chickpea curry.
Spiced minced lamb and peas with a hot buttered bun.
Spiced lamb chunks cooked with Manglorean roast gravy & ghee, served on paratha.
Tandoor grilled cottage cheese - three ways.
Broccoli florets infused with cream cheese and home ground spices. Tandoor grilled to perfection with pepper, onion and tomato.
A lost recipe from the kitchens of Nawabs, tender southland Lamb chops flavoured with red chilli, royal cumin seed, herbs and spices - a must have at Mirch Masala.
Chargrilled chicken, homemade pounded spices.
Tandoor grilled tender chicken thigh, served with mint chutney.
Prawns rubbed with freshly ground spices, cooked over glowing embers.
Charcoal grilled tender chicken, tomato sauce, fenugreek.
Tender lamb / chicken pieces in a saffron and cardamom flavoured creamy cashew sauce.
8 hour slow-cooked venison, Rajasthan spices. A must have Rajasthani curry.
Homestyle on the bone goat preparation. Delightful Indian.
Tandoor grilled Southland lamb chops, cooked delicately with freshly ground spices and herbs in a thick masala sauce.
Commonly known as vindaloo, slow-cooked pork belly in a tongue-tickling spicy sauce from Goa.
Slow cooked lamb shank in an extremely flavourful gravy made from a melange of spices, aromatics and yogurt till the meat falls off the bone - served with pulao rice.
A homage to the chefs of the kitchens in the courts of Awadh – duck leg marinated overnight and cooked to perfection in cardamom, spices, ghee and yogurt. Served with pulao rice.
A delicacy from Punjab – prawns finished with fresh spring onions, spices and cream.
South Indian style prawn curry, curry leaves, coconut milk.
Catch of the Day simmered with coconut cream, red chilli, garlic, curry leaves, herbs and spices.
Our house Biryani. Served with Raita.
Crispy vegetable rounds in a spicy tangy onion and soy based sauce, a vegetarian must for Indo-Chinese food lovers.
Crispy spiced mushroom, cooked with peppers, onions, garlic-ginger-soy.*
A must-have Indo-Chinese fair. Crispy spiced chicken bites, cooked with peppers, onions, garlic-ginger-soy is now an Indian staple.*
Stir fried noodles with vegetables & spicy homemade Schezwan sauce.
Stir-fried noodles with chicken & spicy homemade Schezwan sauce.
Sliced onion, green chilli, lemon, topped with chat masala.
Sliced onion, tomato, cucumber and carrot.
Chickpea tossed with onion, tomato, couscous, roasted pumpkin seed, chat masala, lime and green coriander.
Potatoes, aubergine & tomatoes cooked together with herbs & spices.
Cottage cheese cubes cooked in a rich creamy gravy tempered with Peshawari spices.
Jackfruit cooked with thick and tasty masala sauce.
Paneer delicacy from Punjab, finished with fresh spring onion, spices and cream.
Yellow dal flavoured with garlic and spinach / cumin, red chilli tadka.
Black lentils simmered over 24 hours for a dark, rich, deep flavour.
Delicious savoury jackfruit and delicately saffroned rice, potted and cooked to perfection with mint, coriander and spices.
A north Indian delicacy of aubergine charred in tandoor, cooked with onion, tomatoes, spices and herbs.