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Poppadum’s 1.00 each


Prawn Crackers 4.00 each basket – served with sweet chilli sauce


Chutney Tray (D) [1]

Mixed Pickle, Mint Yoghurt, Mango Chutney, Onion Salad 3.00 per tray


Indian Starters

Salmon Dilkhus Tikka (D) [1]

Scottish salmon fillet marinated with English mustard paste, lime juice, red chilli, and black pepper and grilled.  Served with pickling onions and mint chutney. 9


Angara Murgh Tikka (D) [2]

Chicken breast marinated with paprika powder, tandoori powder and hung yogurt and smoked with whole garam masala.  Served with salad and mint chutney sauce. 8


Methi Murgh Tikka (D) (N) [1]

Chicken breast marinated with fried gram flour, kasturi methi, lime juice and hung yogurt and grilled.  Served with salad and mint chutney sauce. 8


Kofta Kebab (D) [2]

Minced lamb marinated with Chef's special spices, finished in tandoor. 8


Lucknowi Lamb Chops (D) (N) [1]

Lucknow is the capital and the largest city of the Indian state of Uttar Pradesh. Lamb chops marinated with nutmeg powder and chef’s special blend of aromatic spices.  Served with salad and mint chutney sauce. 9


Bihari Kebab (D) [2]

Bihari Kabab is one of the most popular Pakistani kebabs that everyone loves to eat. At The Snooty Mehmaan we are using lamb fillets smoked with chef’s special blend of whole spices and marinated with brown onion paste and grilled.  Served with onion, cucumber and tomato salad and mint chutney sauce. 9


Aloo Tikki Chole (G) (D) [1]

Mashed potato & chickpeas seasoned with light spice, battered, and deep-fried.

Served with tamarind, mint-coriander chutney. 7


Beetroot Tikki (V) (N) (G) [1]

A combination of beetroot and potato coated with breadcrumbs and deep fried. Served with sweet yoghurt chutney. 7


Onion Bhajee (VG) (G) [1]

Onions and lentil fritters flavoured with roasted cumin and coriander seeds. Served with tamarind sauce. 6


Aatishi Paneer Tikka (D) (V) [2]

Indian cottage cheese marinated with homemade chat masala, ajwain, kasturi methi and hung yogurt.  Served with mint chutney sauce and salad. 8


Palak Pakoda (V) (G) [1]

Grated courgette, fresh spinach and mashed sweetcorn lightly spiced and deep-fried.  Served with sweet and spicy mango chutney. 7


Punjabi Samosa (V) (G) [1]

A perfectly cooked samosa with a crispy, flaky crust that crunches as you bite into it, and a peas-potato filling that's savoury, spicy and just right! 6

Pan-Asian Starters

Salt & Pepper Squid (G) [2]

Tender squid lightly coated in flour then deep fried. Flavoured with ground black pepper, spring onion and sliced chilli. 8

Aromatic Duck Pan Cakes (G) [1]

Served with sliced cucumber, spring onion and hoisin sauce. 13

Honey Chicken (G) (D) [1]

Battered chicken, deep fried and tossed in honey sauce with sesame seeds. 8

Momo (Gyoza) (G) [2]

Pan Asian styled steamed dumplings filled with a choice of prawns, chicken or vegetables and wrapped in a thin dough. Served with tomato-sesame-red chilli sauce. Prawns / Vegetables 7


Lollipop Chicken (G) (D) [2]

Pan Asian Styled batter fried chicken wings lollipops, flavoured with garlic, pepper and soya sauce. 7


Kaichi Chicken Wings (G) [2]

Chicken wings coated with cornflour and deep-fried and tossed in Korean style sweet and spicy sauce. 7


Duck Spring Rolls (G) [2]

Served with hoisin sauce. 8

Sharing Platters

Mixed Platter for Two (D) (N) (G)

Murgh Angara Tikka, Lamb Bihari Kebab, Salmon Dilkhus Tikka and Beetroot Tikki.  Served with chickpea salad, mint chutney and sweet and spicy mango chutney. 19


Veggie Platter for Two (D) (N) (G) (V)

Punjabi Samosa, Beetroot Tikki, Onion Bhajee, Aatishi Paneer Tikka.  Served with chickpea salad, mint chutney and sweet and spicy mango chutney. 16


Imperial Platter for Two (D) (N) (G)

A selection of our Pan-Asian starters: Salt & Pepper Squid, Chicken Lollipop, Duck Spring Roll, Vegetable Momo.  Served with salad, sweet chilli sauce and spicy mango chutney. 18

Tandoori Kebabs

Grilled Jhinga (D) [2]

King Prawns marinated and grilled in the tandoori oven. Served with chutney sauce and salad. 19


Tandoori Mixed Grill (D) (N) [2]

A selection of our finest tandoori grilled dishes; Murgh Angara Tikka, Bihari Kabab, Murgh Methi Tikka, Grilled Jhinga, Tandoori Chicken and Kofta Kebab. Served with chickpea salad and mint chutney sauce.  20


Murgh Tikka (D) [2]

Cubes of chicken breast pieces marinated with lime juice, hung yoghurt, ginger-garlic, deggi mirch, garam and tandoori masala. 15


Shashlik (D) [2]

A choice of chicken, lamb or paneer marinated in mild spices and grilled with tomato, onion, red and green peppers. Served with chickpea salad and mint chutney sauce. 17


Tandoori Chicken (D) [2]

Half spring chicken marinated with hung yoghurt and chef’s special blend of spices and grilled.  Served with chickpea salad and mint chutney sauce. 12


Aatishi Paneer Tikka (D) (V) [2]

Indian cottage cheese marinated with homemade chat masala, ajwain, kasturi methi and hung yogurt.  Served with mint chutney sauce and salad. 12

Main Courses

Keralan Fish Curry [2]

Chef’s Signature Dish… A traditional Keralan (South India) fish curry. Home style, seabass slow cooked in coconut milk infused with Kashmiri chilli powder. 17


Malai Tiger Prawns [2]

Chef’s Signature Dish… Succulent tiger prawns sautéed with yellow mustard seeds and coconut milk, simmered in garlic scented lime curry. 17


Mangalorean King Prawn Gassi [3]

An absolutely delicious coconut milk-based prawn curry from Mangalore, South India.  At The Snooty Mehmaan we present our version; whole spices roasted and made into a paste and cooked with king prawns. 19


Old Delhi Butter Murgh (D) (N) [1]

Chef’s Signature Dish… It has sugar and spice, kick and texture, creamy unctuousness and bite, all at the same time. Chicken cooked in a creamy and buttery sauce made from fresh tomatoes and cashew nut paste, with light spices and hint of honey for the ultimate flavour. 14


Murgh Tikka Lababdar (N) (D) [2]

Chef’s Signature Dish… Chicken cooked with garlic, ginger, turmeric, chilli and yoghurt and roasted in tandoori oven. Served with red and green pepper and Lababdar sauce. 14


Changezi Murgh (D) [3]

A dish from the Mughal Era and a popular delicacy in the Northern part of India. Boneless chicken thigh marinated with Kashmiri chilli, garlic ginger paste before being grilled and then finished in the pan with a rich creamy gravy from onion, tomato and pasted cashew nut. 15


Lapeteh Duck [3]

Smokey flavoured duck breast cooked in a Keralan style recipe with red and green peppers, coconut milk and garnished with whole red chilli. 17


Pondicherry Lamb Curry [2]

It’s a famous dish from Pondicherry, a vibrant city located on the south-eastern coast of India.  Onion, tomato, fresh coconut, dry red chilli, curry leaves roasted and blended into fine paste then cooked with lamb. 16


Beef Varuvaal [2]

Chef’s Signature Dish… Our chef's secret recipe, and a dish you must try… Beef simmered and cooked with spicy dry red chilli, whole black pepper, fennel seeds, coriander, curry leaves, onion and tomato sauce. 14


Rajasthani Lal Mas Chops [2]

Our chef's secret recipe, and a dish you must try… A dish from Rajasthan India. Lamb chop cooked with fried onions, tomato paste, black pepper and slowly cooked then smoked with whole spices and served with crispy potatoes. 17


Gosht Vindaloo [3]

British beef cooked with Goan style spices curry-it’s a pure Goan dish. 15


Nihari Gosht [2]

Chef’s Signature Dish… From the royal kitchens of the Mughals, a traditional slow cooked boneless lamb leg stew cooked in a delicious amalgamation of spices and herbs like cardamom, cinnamon, chillies, bay leaves, nutmeg and finished with juliennes of ginger adding to the exotic and aromatic flavours. 17

Pan-Asian Main Couses

Pad Med Mamuang Himapan (G) (N) (F) [2]

Stir fried battered chicken or prawn with cashew nut, spring onion, mixed peppers, mushroom, dried chili, and chef’s own special sauce. 16


Ped Op Num Phung (G)

Roast duck with honey sauce on a bed of sautéed broccoli topped with crispy onions and slices of fresh orange. 19


Weeping Tiger Steak [2]

A classic North-eastern Thai dish. Tender strip beef steak grilled and wok-fried with vegetables. 19


Nua Lao Dang (G)

Stir fried beef sirloin with peppers, onions, mushroom, green peas and Chinese red wine sauce. 16


Kaeng Khiao Wan (F) (G) (D) [3]

Thai green curry with aubergine, bamboo shoot, sweet basil, and coconut milk.

Choice of:  Prawn, Chicken, Beef or Vegetables 15


Kaeng Phet (F) (D) (G) [2]

Thai red curry with aubergine, bamboo shoot, sweet basil, and coconut milk.

Choice of:  Prawn, Chicken, Beef or Vegetables 15


Thai Panang Curry (F) (D) (G) [2]

A spicy curry with coconut milk and Panang Curry paste which includes dried chili peppers, galangal, ginger, lemongrass, kaffir lime zest, kaffir lime leaves, coriander root, coriander seeds, and cumin seeds.

Choice of:  Prawn, Chicken, Beef or Vegetables 15


Ba Mee Hang (G) (D) (E) [1]

Egg noodles with egg, beansprout, and spring onion.

Choice of: Chicken, Prawn or Vegetables 15


Pad Thai Noodles (G) (D) (E) [1]

Stir fried rice noodles with egg, beansprout, spring onion, bean curd and ground peanut.  Choice of: Chicken, Prawn or Vegetables 15

Vegetable Dishes

Mushroom Malai Mutter (V) (D) (N) [1]

Peas and mushrooms cooked with fresh tomato and cashew nut flavoured sauce with garam masala. Main 11 / Side 8


Old Delhi Aloo Gobi (V) [2]

Baby potato and cauliflower cooked with onions and tomato, juliennes of ginger and green chilli. Main 11 / Side 8


Khatta Baingan (VG) [2]

Brinjal cooked with onion, tomato-based sauce tempered with dry chilli and mustard seeds. Main 11 / Side 8


Bhindi Bahaar (VG) [1]

Okra cooked in onion and tomato sauce. Main 11 / Side 8


Chilli Paneer (V) (D) [3]

Indian cottage cheese cooked with red and green pepper, garlic and green chilli.  Main 11 / Side 8


Mutter Paneer (V) (D) (N) [1]

Peas and Indian cottage cheese with tomato and cashew sauce.

Main 11 / Side 8


Saag Aloo (VG) [1]

Spiced potato cooked with spinach and mild spices. Main 11 / Side 8


Saag Paneer (V) (N) (D) [1]

Indian style cottage cheese cooked with onions, melon seeds and fresh tomato. It’s a Mogul dish from Delhi origin. Main 11 / Side 8


Saag Bhajee (VG) [1]

Spinach cooked with fresh fenugreek and spring onion. Side 8


Bombay Aloo (VG) [2]

Baby potatoes cooked in mild spices with onions, tomato and tempered with cumin seeds. Main 11 / Side 8


Daal Tadka (VG) [1]

Red and yellow lentils roasted in pan and tempered with onion, garlic, cumin and fresh tomato. Main 11 / Side 8

Rice & Naan Breads

Boiled Rice (VG)   5

Pilau Rice   5

Mushroom Rice    5

Egg Fried Rice (E) (G) (D)     5

Coconut Rice     5

Plain Naan (G) (D) (E)      4

Garlic & Coriander Naan (G) (D) (E)     5

Peshwari Naan (N) (G) (D) (E)       5

(Sweet bread layered with ground coconut, almonds, and mango pulp)

Keema Naan (G) (D) (E)      5

(Stuffed with minced lamb)

Tandoori Lacha Paratha (G)      5

Tandoori Roti (G)    4


Management advises that the food prepared here may contain or could have come in contact

with peanuts, tree nuts, soybeans, milk, eggs, wheat, shellfish or fish.

Please speak to a member of our staff if you require any assistance or have any questions.


(V) Suitable for Vegetarians   (N) Contains Nuts   (G) Contains Gluten

(D) Contains Dairy     (VG) Suitable for Vegans   (E) Contains Eggs

(F) Contains Fish Sauce


Chilli Guide:    [1] Mild        [2] Medium Hot       [3] Hot

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