Gandhi Menu
A La Carte Starters
Chutney Tray
Poppadoms
Tandoori Murgh
Among the most famous Indian foods, tandoori chicken is loved by people worldwide. Barbecued chicken cooked in a clay oven.
Lamb Sula
Tenderised lamb marinated in yoghurt, brown onion paste, ginger.
King Prawn Butterfly
Large king prawn lightly spiced, deep fried in butter with bread crumbs.
Chilli Paneer Salad
Indian Cottage cheese in a spicy sesame salad.
Salmon Tikka
From a clay oven, premium salmon fillet skillfully charcoal roasted. Fillet marinated with saffron and fresh herbs.
King Prawn Puri
Ginger, garlic, cumin, and blended spices. Served on hot fluffy wheat puri bread.
Onion Bhajee
Spicy fried onion balls.
Kebab Platter
An assortment of kebabs - chicken tikka, lamb tikka, sheek kebab, and broccoli.
Punjabi Samoso (Veg or Chicken)
Stuffed triangular shaped pastry deep fried.
Spicy Shish Kebabs
From the tandoori, minced lamb, mixed with herbs.
Tandoori Cuisine
(Charcoal Barbecue)
Tandoori Sea Bass
Sea bass fillets marinated with light aromatic tandoori spices. Served with salad.
Tandoori King Prawn Sizzler
King prawns marinated with a touch of herbs and spices cooked on skewers over charcoal. Served with salad.
Tandoori Mixed Grill
Tandoori Chicken, Sheekh Kebab, King Prawn, Tandoori Lamb. Served with salad.
Tandoori Hariyyali Paneer Ratan
Chunks of Indian curd cheese, mushrooms, capsicum, tomatoes, and onions on a skewer, cooked in the tandoor.
Tandoori Hariyyali Paneer Ratan
Chunks of Indian curd cheese, mushrooms, capsicum, tomatoes, and onions on a skewer, cooked in the tandoor.
Tandoori Chicken
Half a spring chicken marinated in tandoori sauce with delicate herbs and spices, barbecued over flaming charcoal on skewers. Served with salad.
Chicken Tikka or Lamb Tikka Sizzler
Diced boneless chicken marinated, mildly seasoned, and cooked over charcoal. Served with salad.
Chicken Shashlic Kebab or Lamb Shashlic Kebab
Marinated chicken or lamb on skewers with spicy green peppers, tomatoes, and onion served sizzling hot.
Gandhi Specialities and Josh’s Recommendations
Paneer Butter Massalla
Paneer massalla is an Indian dish of marinated Indian cottage cheese, served in a spicy gravy. It is the most popular Indian cuisine worldwide and a superb vegetarian authentic north Indian main course.
Honey Lemon Ginger Chicken or Lamb
This blissful zingy curry is especially flavorsome. Supremely fresh cuisine. Sticky and yet the tangy melon and ginger all complement each other perfectly. Mind blowing.
Lamb or Chicken Kaju Korma
Tender lamb or chicken delicately cooked with ground almond, raisins, cashew nuts, and saffron. Very mild, especially for you if you do not like spices.
Chettinad Chicken or Lamb
Classic recipe from Tamil Nadu in South India. Cooked with grated coconut, garlic, red pepper, Kashmiri red chilies, and mango.
Royal Jairpuri Beef
Hampshire beef blended with garlic cloves, Kashmiri red chillies, and garnished with coriander leaves. A royal delicacy. Fairly hot.
Makhonwala Chicken (Butter)
Morsels of chicken are marinated with ginger, garlic, and yoghurt and served in a creamy butter sauce.
King Prawn X’cufi
An exceptional king prawns curry, unique to Gandhi. Our chef’s special sauce is hot, sweet, sour, and spicy. A firm favourite with many regular customers.
Goan King Prawn
Speciality king prawn curry cooked with chef’s secret spices, freshly chopped garlic, hot chillies. An absolute delight, must have.
Goan Sea Bass Curry
Sea Bass fillets cooked in medium sauce, garlic, green chillies, turmeric, and lime leaves, garnished with coriander.
Chicken or Lamb Tikka Zalzizi:
Chicken or Lamb cooked with onion and green peppers using chat masala, black pepper, pomegranate seeds, cumin, mint, ginger, and asafoetida.ot.
Balti Chilli Chicken or Lamb
Spicy curry cooked in delicate Hiralian spices. Absolutely beautiful curry.
Chicken or Lamb Pashmari
A Goan speciality marinated in mango pulp and cooked in white creamy onion and cashew nut sauce.
Dhaaba Lamb or Chicken
Roadside famous dish with traveling drivers. A very spicy, but not hot lamb curry with thick sauce, absolutely beautiful.
Biryani Cuisine
Tandoori Chicken Tikka Biryani
Sea bass fillets marinated with light aromatic tandoori spices. Served with salad.
Lucknowi Biryani
The “Awadhi” or Lucknowi Biryani is cooked in its “dum pukht” style. The meat (beef) infused with spices is partially cooked separately from rice, which is flavored with saffron, star anise, and cinnamon. They are then layered together in a handi (deep-bottomed vessel) and cooked for hours until the flavors deeply penetrate creating a milk-flavored dish.
Chettinad Chicken Biryani
Intensely spicy Chettinad cuisine has been the reflection of the Chettinad region of Tamil Nadu where the mercantile community of Chettiars live. This fiery Chettinad Biryani is prepared with locally available ponni rice or with Zeera samba rice. The fresh ground spices, coconut milk, and country chicken impart a rustic robust flavor to this biryani, which is served with poppadums.
Thalassery King Prawn Biryani
Hailing from the Malabar region, the Thalassery Biryani makes use of an indigenous variety of rice - Khyma or Jeerakasala - instead of the basmati rice that is used traditionally. They also use Malabar spices, King Prawns, fried onions, fennel seeds, sautéed cashews, and spinach. The rice is cooked separately from the prawns and mixed together only at the time of serving.
Ambur Lamb Biryani
This version of the biryani sees the meat being soaked in curd and flavored with coriander and mint, and then added to the cooked Seeraga samba rice, along with other spices. This is one dish that is often accompanied by a brinjal curry.
Tehari Biryani
Tehari biryani is served with vegetables and paneer. Legend has it that this biryani was created for the vegetarian Hindu book-keepers at the Mughal court, and since then it has become one of the popular dishes among vegetarians across the North Indian region and consists of potatoes, carrots, several veggies, and an array of spices.
Traditional Curry Dishes
Tikka Massala
Britain’s favorite curry, masala sauce enriched with ground almond and fresh cream.
Curry
Medium, cooked in a traditional curry sauce.
Madras
Cooked with fairly hot spices.
Vindaloo
Very hot spicy curry with potato.
Patia
Fairly spicy curry with cherry tomatoes.
Razala (n)
Your preferred choice cooked in a rich sauce of coconut cream, butter, garlic, and aromatic sauces.
Kashmiri
Medium with fruits - lychee, pineapple.
Dhansak
Fairly hot, sweet and sour, and red lentils.
Malai Sagwala
A popular dish with spinach and fresh cream.
Bhuna
Cooked in spicy curry sauce and cream - mild flavor.
Sundries
Saffron Rice (Pilao) (v)
Flavored basmati rice sprinkled with saffron.
House Special Rice
Chef’s special spices and spinach cooked Punjab style.
Mushroom Fried Rice (v)
Basmati fried rice with mushrooms.
Special Fried Rice
Basmati fried rice with mixed vegetables and egg.
Lemon and Chilli Rice
Cooked with strong spice Bengal style.
Steamed Rice
Finest quality of Indian basmati rice.
Vegetable Dishes (served as side dishes)
Rajma (v)
Seasonal vegetables cooked in moist medium spicy curry. Haryana state delicacy, absolutely beautiful.
Bhagare Began (v)
Baby aubergine sautéed in mustard oil with spices. A delicacy from Bihar State.
Palak Nadir
Spinach with chickpeas cooked light spiced. From the Kashmir valley.
Bhinda Bhujiya
Okra tossed with onions, garlic, cumin, spices, and coriander leaves, dry red chillies.
Punjabi Chole
Chickpeas in a spicy tangy sauce, garnished with Kashmiri red chilies and coriander leaves. Popular dish from Punjab state.
Mushroom Mutter Masala
Button mushrooms and garden fresh green peas.
Gobi Aloo Masala
Cauliflower and potatoes.
Aubergine & Potato
Aubergine and spicy potatoes with green chilli and black cumin seed. A special potato dish from the Bihar State.
Tarka Dhall (v)
Bombay Potato (v)
Cubed potato cooked with onion and ground spice.
Sag Aloo (v)
Spinach and potato cooked with onion and fresh ground spices.
Indian Breads (freshly baked)
Nan (v)
Leaven bread cooked in charcoal oven.
Chef’s Massala Nan (v)
Prepared with chef’s spices and fresh garlic.
Spicy Keema Nan
Stuffed with spicy minced lamb, light spices.
Cheese and Coriander Nan (v)
Baked with grated cheddar and coriander.
Garlic Nan (v)
Baked with freshly chopped garlic.
Vegetable Stuffed Paratha (v)
Cooked with seasonal vegetables and potato.
Cheese and Chilli Nan
Baked with grated cheddar and green chilies.
Peshwari Nan (v)
Prepared with oriental nuts, sultanas, and coconuts.