India Today Bar & Grill

Veg samosa, onion bhaji, chicken tikka, Prawn Scampi, chicken tikka masala, lamb rogan josh, Chicken Bhuna, Saag Aloo, 2 pulao rice, and 1 plain naan.

Handmade triangular shaped crisp pastry filled with spiced vegetables or chicken or meat, served with honey yogurt, and a mint tamarind glaze.

Button mushrooms filled with goat’s cheese, spinach and walnuts, rolled in golden crumbs, with pepper puree, and a light garlic mayo.

Dublin Bay prawns in a panko breadcrumb, and on a bed of cos leaves with a light tamarind chutney.

Deep fried sliced onion lightly spiced with fresh coriander, green chillies, and whole cumin.

Muscovy duck flavoured with star anise, figs and tamarind, and wrapped in a light filo pastry.

Papadum

Quarter of free-range chicken (on the bone) marinated overnight in a blend of garlic, ginger and yogurt .

Boneless pieces of chicken in a wonderful mixture of special herbs and spices.

minced lamb lightly spiced, cooked in the tandoor with mozzarella,

Irish Lamb cutlets marinated in yogurt and spices cooked in our charcoal tandoor.

Succulent king prawns marinated in yogurt and spices and cooked in our charcoal tandoor.

Half of free-range chicken (on the bone) marinated overnight in a blend of garlic, ginger, and yogurt served with our India Today vegetables sauce.

Fresh fillet of sea bass served with baby spinach, rocket, red grapes, multigrain seeds, and grilled halloumi cheese.

Wicklow Lamb Shank slow cooked, braised in Kashmiri chilli and aromatic spices, flavoured with cardamom, and cinnamon.

Fresh spinach and Indian cottage cheese lightly spiced with coriander and cumin.

Potato dumpling stuffed with cheese, cashew nuts, and raisins in a creamy sauce.

Breast of chicken cooked in the tandoor, diced, and served in a mild masala sauce.

A mild curry of chicken, cream, coconut, and almonds.

A Northern Indian curry of tender lamb pieces with tomatoes, red chillies, ginger, and spices.

Basmati rice, stir fried with chicken tikka, saffron and mild oriental spices served with vegetable curry sauce.

Basmati rice, stir fried with Lamb, saffron and mild oriental spices served with vegetable curry sauce.

Irish lamb cooked with fresh spinach, spring onion, spices, and coriander.

A Goan specialty with spicey red chilli, cinnamon, cloves, garlic, peppercorn, and vinegar.

A mild king prawn curry of coconut, mustard seeds, onions, curry leaves and cinnamon.

Diced barbeque chicken cooked with capsicum, tomatoes, onions, and mushrooms.

A hot and sour dish of king prawns with peppers, and pickling spices.

Spinach dumpling stuffed with raisins and pistachio in a creamy garlic tomato sauce.

Cooling dip of yogurt, cucumber, and coriander.

A refreshing salad of cucumber, tomato, onion and coriander with a hint of chilli, and lime.

Spinach and potato lightly spiced with mustard seeds.

Cubed butternut squash with cumin seeds.

Mixed lentils seasoned with ginger and garlic.

Aubergine slices lightly fried and seasoned with turmeric, and cayenne pepper.

0.33l.

0.33l.

0.33l.

0.33l.

0.75l.