Keema Nan

Boiled Rice

Coconut Rice

Mushroom Rice

Saag Paneer

Saag Aloo

Tarka Dhal

Saag Bhaji

Mix Veg Bhaji

Bombay Aloo

Balti Chicken Tikka

Balti Garlic Chilli Chicken

Balti Murgh Makhani

Chicken tikka, lamb tikka, tandoori chicken, sheek kebab.

Tandoori Mixed Grill

Papadoms & Chutneys | Onion Bhaji, Chicken Tikka Starter | Choice of Any 1 Curry from Traditional Dishes or Classic Dishes | Bombay Aloo | 1 Pilau Rice & 1 Naan Bread (Any changes £1 Extra)

Set Meal For 2

Sprite

Fanta

Vimto

Diet Coke

Coke

Prawn Stuffed Pepper

Lamb Stuffed Pepper

Chicken Stuffed Pepper

Heat 2 tbs oil or ghee in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt; sauté, stirring occasionally, until the onion is soft and golden, about 8–10 minutes.

Prepare aromatics

Add the minced garlic, grated ginger and chopped green chili (if using). Cook, stirring, for 1–2 minutes until fragrant.

Stir in the ground cumin, ground coriander, turmeric, paprika and half the garam masala. Cook the spices with the aromatics for 30–45 seconds to bloom their flavors.

Add the finely chopped tomato (or canned crushed tomato) and cook until it breaks down and becomes saucy, about 4–5 minutes.

Add tomato and meat

Increase heat to medium-high. Add the minced lamb or beef to the pan, breaking it up with a spoon. Cook until the meat is no longer pink and most of the liquid has evaporated, about 8–10 minutes.

Season with 1.5 tsp salt and the remaining garam masala. Taste and adjust salt or chili as needed.

Reduce heat to low and simmer the keema gently for 6–8 minutes so flavors meld and any excess moisture evaporates to a moist but not runny consistency.

Stir in chopped fresh coriander and 1 tbs lemon juice. Remove from heat and keep warm until ready to assemble.

In a small bowl, combine the warm water (about 110°F/43°C), sugar and yeast. Let sit 5–8 minutes until foamy. In a larger bowl whisk together the yogurt, warm milk and 1 tbs oil.

Activate yeast and mix liquids

In a mixing bowl, combine the flour, salt and baking powder. Make a well in the center and pour in the yeast mixture and yogurt mixture.

Stir with a spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle a little flour; if too dry, add up to 1–2 tbs water.

Lightly oil a bowl, place the dough inside, cover with a damp cloth or plastic wrap and let rise in a warm place until doubled, about 1–1.25 hours.

First rise

Punch down the dough and divide into 6 equal pieces (for 6 naans). Roll each piece into a ball, cover and rest 15 minutes.

Preheat a heavy skillet or cast-iron pan over high heat until very hot. On a lightly floured surface, roll one ball into an oval or teardrop about 7–8 inches long and 1/8–1/4 inch thick. If desired, brush lightly with water on one side and sprinkle nigella seeds or chopped garlic.

Shape and cook naans

Place the naan (seeded side down if used) in the hot skillet. Cook for 1–2 minutes until bubbles form and the underside has brown spots. Flip and cook the other side 1–2 minutes. For extra char, hold the naan with tongs to expose it briefly to an open flame or the hot pan edge.

Brush the cooked naan with melted butter or ghee. Repeat with remaining dough, keeping finished naans covered with a clean towel to stay warm.

Warm the keema if needed. Spoon a generous portion (about 3/4 cup) of keema onto each naan, leaving a small border. Optionally fold the naan over the filling like a sandwich or serve open-faced.

Garnish with extra chopped coriander and a squeeze of lemon. Serve with yogurt or raita and lemon wedges alongside.

Enjoy while hot. Leftover keema can be refrigerated up to 3 days and naans kept in an airtight container for 1–2 days; reheat in a skillet or oven before serving.

vegetable oil or ghee

onion, finely chopped

garlic, minced

fresh ginger, grated

green chili, finely chopped (optional)

ground cumin

ground coriander

turmeric

garam masala

paprika or Kashmiri chili powder

tomato, finely chopped (or 1/2 cup canned crushed)

lean minced lamb (keema) or beef

salt

fresh coriander (cilantro), chopped

fresh lemon juice

all-purpose flour (plain flour)

instant or active dry yeast

granulated sugar

warm water

plain yogurt

warm milk

baking powder (optional, for extra puff)

oil (for dough)

melted butter or ghee (for brushing)

optional: nigella seeds or chopped garlic

plain yogurt or raita

fresh coriander leaves

lemon wedges

In a small bowl, combine warm water (about 100–110°F / 38–43°C), warm milk and granulated sugar. Stir in the instant yeast and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive — start again with fresh yeast.

Bloom yeast

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the all-purpose flour and salt until evenly combined.

Mix dry ingredients

Make a well in the center of the flour. Add the yogurt, vegetable oil, and the beaten egg (if using). Pour in the foamy yeast mixture. Using a spoon or the mixer on low speed, mix until a shaggy dough forms.

Combine wet and dry

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic, or knead in the stand mixer on medium speed for 4–5 minutes. The dough should be soft and slightly tacky but not sticky; add up to 1–2 tablespoons extra flour if excessively sticky.

Knead

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Punch the dough down to release gas. Turn out onto a lightly floured surface and divide into 8 equal pieces (for medium naan) — each will weigh roughly 70–80 g. Roll each piece into a smooth ball, cover with a damp towel and let rest 20–30 minutes; this relaxes the gluten and makes shaping easier.

Divide and rest

Working with one dough ball at a time, gently flatten with your fingers, then use a rolling pin to roll into a tear-drop or oval shape about 6–8 inches long and ⅛–¼ inch thick. Try to keep the center slightly thicker than the edges for good puffing.

Shape

Heat a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot (2–4 minutes). If you have a baking stone or pizza stone and a broiler or very hot oven, you can also preheat that alternative method to 500°F (260°C).

Preheat cooking surface

Lightly brush one side of the rolled naan with water. Place the wet side down onto the hot skillet. Cook for 1–2 minutes until bubbles form on the surface and the bottom has brown spots. Flip with tongs and cook the other side 1–2 minutes until cooked through and charred spots appear. For larger bubbles and quick puffing, press gently with a spatula on edges while cooking.

Cook on stovetop

If using a broiler or pizza stone, slide the prepared naan onto the preheated hot surface (wet side down) and broil or bake at high heat for 2–4 minutes until puffed and charred in spots. Watch closely to avoid burning.

Alternative oven/broiler method

Immediately brush hot naan with melted butter or ghee. If using garlic, mix minced garlic into melted butter before brushing. Sprinkle with chopped cilantro and/or nigella or sesame seeds as desired. Serve warm.

Finish and flavor

Repeat cooking and finishing with remaining dough pieces. Reheat the skillet briefly between batches if necessary to maintain high cooking temperature.

Repeat

All-purpose flour

Instant dry yeast

Granulated sugar

Fine salt

Warm water

Warm whole milk

Plain yogurt (full-fat)

Vegetable oil

Egg (optional, for richer dough)

Unsalted butter or ghee (melted)

Garlic (minced, optional)

Fresh cilantro (chopped, optional)

Nigella seeds or sesame seeds (optional)

Measure 1 cup of long-grain white rice and place it in a fine-mesh strainer or bowl.

Measure

Rinse the rice under cold running water, swishing with your hand, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and prevents clumping.

Rinse

In a medium saucepan (about 2-quart), combine the rinsed rice, 1.5 cups water, and 1 teaspoon salt. Stir once to distribute the rice evenly.

Combine rice and water

Place the saucepan over medium-high heat and bring the liquid to a gentle boil. Once boiling, reduce heat to low so the surface is barely simmering.

Bring to a simmer

Cover the pan with a tight-fitting lid. Let the rice cook undisturbed for 15 minutes. Do not lift the lid during this time — steam is what finishes the rice.

Cover and cook

After 15 minutes, remove the pan from heat but keep it covered. Let the rice rest for 5–10 minutes so the steam finishes cooking and the grains set.

Rest

Remove the lid. Use a fork to gently fluff the rice, separating the grains and releasing excess steam.

Fluff

If using, stir in 1 tablespoon butter or oil until melted and evenly distributed. Season with freshly ground black pepper to taste and sprinkle with chopped parsley or cilantro for color and freshness.

Optional finish

Serve hot immediately as a side or base for your dish.

long-grain white rice (e.g., Jasmine or Basmati)

water

butter or neutral oil

freshly chopped parsley or cilantro

freshly ground black pepper

Place 1.5 cups jasmine rice in a fine-mesh sieve and rinse under cold running water, gently swishing with your hand, until the water runs mostly clear (about 1–2 minutes). This removes excess surface starch and prevents clumping.

Rinse the rice

Shake the can of 13.5 fl oz coconut milk well. Measure out the coconut milk; if the can separates, you may warm and whisk gently to recombine. Combine the coconut milk with 3 cups water in a measuring cup or bowl so total cooking liquid is 4.5 cups (1:3 rice-to-liquid ratio by volume for this recipe).

Prepare coconut liquid

In a medium saucepan (2–3 quart) with a tight-fitting lid, heat 1 tablespoon vegetable oil over medium heat until shimmering. Add the rinsed rice and stir to coat with oil; cook, stirring, for 1 minute to toast the grains lightly. Pour in the coconut milk + water mixture, 1 teaspoon salt, and 1 teaspoon sugar. Stir once to combine and bring the mixture to a gentle simmer over medium heat.

Combine ingredients in pot

As soon as the liquid reaches a gentle simmer (small bubbles around the edge), reduce heat to low so the pot barely simmers. Cover with the lid and cook undisturbed for 18 minutes. Do not lift the lid while steaming.

Simmer and steam

After 18 minutes, remove the pot from the heat but keep it covered. Let the rice rest and steam in the closed pot for an additional 10 minutes to finish cooking and set the texture.

Remove the lid. Use a fork to gently fluff the rice to separate the grains. Stir in 1 teaspoon fresh lime zest and 2 tablespoons chopped cilantro, if using, to brighten the flavor. Taste and adjust salt if needed.

Fluff and finish

If desired, toast 2 tablespoons shredded coconut in a small dry skillet over medium heat, stirring frequently, until golden brown (1–3 minutes). Sprinkle the toasted coconut over the rice just before serving.

Optional garnish

Serve warm alongside curries, grilled fish, or vegetables. Leftover rice can be stored in an airtight container in the refrigerator for up to 4 days; reheat gently with a splash of water to restore moisture.

long-grain jasmine rice

unsweetened canned coconut milk

vegetable oil

freshly grated lime zest

fresh cilantro leaves (optional)

toasted shredded coconut (optional garnish)

Rinse the rice under cold water in a fine-mesh sieve until the water runs mostly clear (helps reduce surface starch). Drain well. Slice mushrooms, finely chop the onion, and mince the garlic.

Prep

In a medium saucepan or deep skillet with a tight-fitting lid, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until butter melts and foams. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Increase heat to medium-high, add the sliced mushrooms and the remaining 1 tablespoon butter. Spread mushrooms into a single layer and let them brown without stirring for 2 minutes, then stir and continue cooking until they release their liquid and most of it evaporates, about 4–6 minutes. Season with 1/2 tsp black pepper and the dried thyme. If using soy sauce, add it now and stir to glaze the mushrooms.

Brown mushrooms

Add the rinsed, drained rice to the pan with the mushrooms and stir to coat the grains in fat and mushroom juices. Toast the rice for 1–2 minutes, stirring constantly, until edges look translucent.

Toast rice

Pour in 3 cups of water or broth and add 1 teaspoon salt. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes (for jasmine) or 18 minutes (for long-grain white). Do not lift the lid while rice cooks.

Simmer

After the cooking time, remove the pan from heat and keep it covered. Let the rice steam for 10 minutes to finish cooking and to become fluffy.

Steam

Remove the lid, fluff the rice gently with a fork to separate grains and evenly distribute mushrooms.

Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest, if using. Taste and adjust seasoning with more salt or pepper if needed. If desired, sprinkle 2 tablespoons grated Parmesan over the rice and fold gently to incorporate. Serve warm.

long-grain white rice (e.g., jasmine or basmati)

water or low-sodium chicken/vegetable broth

cremini (baby bella) or white button mushrooms, sliced

unsalted butter

olive oil

medium yellow onion, finely chopped

garlic cloves, minced

black pepper, freshly ground

dried thyme or 1 tsp fresh thyme leaves

soy sauce or tamari (optional, for umami)

fresh parsley, chopped

lemon zest (optional, for brightness)

grated Parmesan cheese (optional)

Cut the paneer into 2 cm cubes. Heat 2 tbs oil or ghee in a nonstick or heavy skillet over medium heat. Add the paneer in a single layer and lightly fry until golden on at least two sides, about 6–8 minutes, turning gently. Sprinkle 1/4 tsp salt while frying. Remove to a paper towel–lined plate and set aside. (Alternatively, for a softer paneer, skip frying and warm cubes briefly.)

Prepare and brown paneer

Bring 1 L water to a rolling boil in a large pot. Add the spinach and optional mustard greens/fenugreek leaves in batches if necessary, and blanch for 1–2 minutes until wilted and bright green. Immediately transfer greens to the ice water bath to stop cooking and preserve color. Drain thoroughly and squeeze out excess water. Roughly chop if large, then place in a blender or use an immersion blender to puree to a coarse or smooth consistency as you prefer; add up to 100 ml of water if needed to blender. Reserve the puree.

Blanch and puree greens

Heat 3 tbs oil (and 1 tbs butter, if using) in a wide skillet or kadhai over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10–15 seconds until aromatic. Add the finely chopped onion and sauté, stirring, until translucent and beginning to brown at the edges, about 6–8 minutes.

Cook whole spices and aromatics

Add the minced garlic (6 cloves) and 1 tbs minced ginger and cook for 1–2 minutes until fragrant. Add the green chilies and chopped tomato and cook until the tomato softens and the mixture becomes pulpy, about 4–5 minutes. If using canned crushed tomato, simmer until integrated and oil separates slightly.

Stir in the ground coriander (1 tsp), ground cumin (1/2 tsp), turmeric (1/4 tsp), garam masala (1/2 tsp), and red chili powder (1/4 tsp, optional). Cook the spices for 30–45 seconds to bloom their flavors.

Add the reserved spinach puree to the pan. Stir to combine thoroughly with the masala. Add 125 ml water to adjust consistency if the mixture is too thick. Bring to a gentle simmer and cook uncovered for 6–8 minutes, stirring occasionally, so the flavors meld and any raw tomato taste cooks off.

Taste and add 1 tsp salt (adjust to preference). Stir in 1 tsp lemon juice and 1 tsp crushed kasuri methi if using. If you prefer a very smooth saag, use an immersion blender in the pan for 20–30 seconds to refine texture.

Lower the heat to low and gently fold the fried paneer cubes into the simmering saag, reserving a few cubes for garnish if desired. Cook for 3–4 minutes to let the paneer absorb flavor.

If using, stir in 3 tbs cream or 3 tbs Greek yogurt (off heat if using yogurt to prevent curdling) and heat through gently for 1 minute. Adjust seasoning with additional salt or lemon juice to taste.

Turn off the heat. Sprinkle chopped cilantro over the top and add the reserved paneer cubes as garnish. Serve hot.