Restaurant Red Indian Restaurant - Welwyn Garden City

Plain

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Red Sauce

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Upgrade as Main Meal

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Papadums

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Spicy Papadum

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Chutney

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Plain Naan

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Keema Naan

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Stuffed with minced lamb.

Peshwari Naan

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Stuffed with coconut and almond.

Plain Rice

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Steamed basmati rice.

Pilau Rice

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Aromatic basmati rice.

Keema Rice

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Basmati rice cooked with spicy minced lamb.

Tarka Dall (Medium)

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Lentils cooked with garlic.

Bombay Aloo (Medium)

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Spicy potatoes cooked in a dry sauce.

Saag Aloo (Medium)

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Fresh spinach, cooked with potatoes seasoned with herbs and spices.

Chicken (Medium)

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Lamb (Medium)

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Tikka (Medium)

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Butter Chicken (Mild)

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Coconut with a honey glazed buttery cream sauce.

Korma (Mild)

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Cooked in mild coconut & almond in a creamy fragrant sauce.

Dansak

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Lentils cooked with a slightly sweet, sour & hot taste.

Tikka (Medium)

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Marinated chicken, lamb, duck or paneer cooked in the clay oven.

Tandoor Chicken (Medium)

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Half a chicken on the bone marinated overnight in yogurt, mild spices and herbs. Then cooked in the tandoori clay oven.

Lamb Chops (Medium)

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Five succulent pieces of lamb chops marinated overnight in a yogurt, rosemary, black pepper and mint marinade, which is then grilled and garnished with garlic & ginger.

Murgh Masti

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Half a chicken on the bone marinated and roasted in the clay oven, cooked in a chef’s secret hot or medium spiced sauce, garnished with sautéed onions and peppers, served with special fried rice.

Dumpak Chicken (Medium)

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Whole breast chicken seasoned with black pepper and subtle spices, stuffed with spinach and cheese, seared and slowly cooked in the oven. The chicken is then sliced delicately and served on a buttery bed of spinach, with a medium spiced sauce covering the pieces of chicken, served with pilau rice and small naan.

Duck Rezala (Medium)

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Grilled duck cooked with peppers and onion, the sauce consisting of mustard, coriander and a dash of yogurt. The dish is simmered in a low heat for the flavours to infuse into the duck, making this a mouth watering dish. Served on a rustic mashed bombay potatoes with a small naan.

D’Mango (Mild)

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Chicken tikka, cooked with sweet mango infused with mild spices, served on a bed of steamed basmati rice.

Bengal Lamb Chops (Medium)

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Succulent lamb chops marinated overnight in yogurt, rosemary and a blend of exquisite spices. Barbecued in a clay oven and infused in an onion, ginger and garlic sauce to bring the dish together.

Crocodile Tears (Medium)

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Marinated chicken, cooked with mustard seeds, garlic and ginger, served on a bed of spinach leaves in a medium spiced sauce.

Red Mix Platter (Medium)

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A dish for 4 people. Served with chicken tikka, onion bhaji, sheek kebab & veg samosa.

Roshroom Puri (Medium)

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Lighty spiced mushrooms, cooked with garlic and onions served on a puree. Vegan friendly!

Bharavaan Pepper (Medium)

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Half a red bell pepper roasted in a clay oven with tandoori spices, stuffed with mince lamb and green peas then sprinkled with cheese.

Salmon Shah (Medium)

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Grilled salmon cooked with peppers, chilli and mustard seeds. The sauce consists of a blend of traditional aromatic spices which makes the salmon become a shah.