Restaurant Itihaas - Jewellery Quarter

Saffron and Pistachio Rasmali (Contains Nuts) (G) (D)

---

Creamed sponge pudding in a rich milk and pistachio base.

Rabri Gulab Jamun (Contains Nuts) (G) (D)

---

Two sweet dumplings fried in hot sugar syrup. Garnished with chopped pistachios and cashew nuts in a thick rabari sauce.

Pomegranate Raita

---

A thick salted yoghurt made with chopped tomato and pomegranate.onion and tomato.

Punjabi Kuchambar Salad

---

Chopped green salad with paprika, red chilli powder and lemon juice.

Mango and Carrot Achar

---

Mango and carrot achar (preserves) and pickled red onions.

Vegetable Biryani

---

Naan

---

Gosht (Lamb) Biryani

---

Sahdey Chawal

---

Plain steamed basmati rice.

Jeera Chawel (Cumin Infused Rice)

---

Mushroom & Truffle Oil Pilau

---

Tawa Sabzi (Vegan Friendly)

---

A melody of freshly chopped seasonal vegetables cooked in a dry curry paste on an iron hot plate.

Tadka Dhal (Vegan Friendly)

---

Tempered lentils garnished with fresh garlic and brown onions, cooked in a thick soup, a light alternative as a main course or a side order.

Makhani Paneer (Contains Nuts)

---

Chunks of Indian cottage cheese drowned in a rich tangy sauce. Laced with cardamom, fresh cream and yoghurt with a subtle hint of chilli recognised as true maharaja cuisine (house favourite).

Laal Mirchi Rogan Josh

---

Tender spring lamb cooked in a red hot onion & tomato gravy, spiced with aromatic garam masala & garnished with freshly chopped coriander.

Masala Champay

---

Juicy lamb chops barbecued in a clay oven drizzled in tantalising chutney made from paprika, lemon and its own natural juices.

Makhani Murgh (Contains Nuts)

---

Tender pieces of chicken taken straight from the clay oven and blended into a smoke tomato sauce with generous helpings of cream and yoghurt, and a hint of dried fenugreek.

Vegetarian Sharing Platter (V)

---

Paneer tikka, khasta samosa, dhai puri, soya tikka, pilli pilli bhoga.

Safari Platter

---

Grilled chicken wings, spring lamb chops, spiced cod tempura, tandoori murgh (chicken cooked on the bone), lamb and mint sheek kebab and char grilled king prawns.

Tandoori Maha Jingha

---

A luxury tandoori king prawn grilled in tikka infused with spices in the shell, served with a spicy mango salsa.

Mirchi Murgh

---

Tender baby chicken, tossed in fresh crushed gingerand garlic. Pan fried with fresh green chillies, dressed with coriander and tomato juliennes.

Chilli Paneer (V)

---

Homemade Indian cheese, stir-fried with spring onion, mixed peppers, chilli and garlic tossed together in a dark soy sauce. Indo-Chinese fusion.

Chilli Garlic Prawns on Crispy Noodles

---

Spiced tempura prawns seared in a sweet chilli and soya sauce, served over crispy thin noodles.

Chicken Tikka Wrap

---

Paneer Tikka Wrap

---

Basket of Mixed Poppadoms (V)

---

Basket of mixed poppadoms-served with minted yoghurt, mango chutney & pickled onions.

Dahi Puri (V)

---

Crispy wheat shells, deggi mirch spiced potato and chickpeas, onion, tomatoes, sweetened yoghurt and tamarind water.

Chat patti Gol Guppa (V)

---

Crispy wheat shells, deggi mirch spiced potato and chickpeas, tamarind water, chaat masala.

Murgh Tikka with Minted Chopped Salad

---

Spiced tender chicken cooked on skewers in traditional clay oven.

Soy Shashlik Tikka (V)

---

Soya cubes marinated in a tandoori spice flavours with roasted onions, tomatoes and peppers.

Tandoori Paneer Tikka (V)

---

Homemade Indian cheese, marinated with Itihaas’s own ‘garam masala’ (blend of spices) using yoghurt, ginger, chillies and freshly chopped coriander.

Romali Rotti (Handkerchief Thin)

---

Makhan Naan (Buttered Naan)

---

Lasuni Naan (Garlic Naan)

---