Take a look at the menu from Red Fort. Discover dishes, see prices and get excited for your visit!
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Chicken mince delicately cooked with medium spices, spinach, spring onion and homemade cheese, wrapped in a pancake and lightly fried in a pan. Delicacy of the Indian subcontinent.
Succulent king prawns dipped in a lightly spiced batter of chickpea four with selected light spices and a touch of chilli and fried to a crisp golden brown.
Chopped onions coated in a spicy besan (chickpea flour batter) with cumin, lentils, pepper, light spices and deep fried till golden brown.
Chicken marinated and barbercued in the clay oven on skewers, then re-simmered in ghee with a rich mild sauce containing almonds, coconut, cashew nuts, sultanas and fresh cream.
A spicy dish prepared using king prawns cooked in a delicate sauce containing green peppers, hot chilli sauce, spring onions, green chillies and fenugreek leaves for favour.
A thoroughly garnished dish with onions, tomatoes and selected spices extensively treated to provide a delicious medium strength flavour.
This special dish is two layered. The base is a delicate preparation using succulent pieces of chicken, lamb, king prawns and mushrooms sauteed with chopped onions, chef’s special blend of medium hot herbs and spices. Upper layer of fried basmati rice is prepared separately with a hint of chopped onions, bell peppers, sultana, cashew nuts, peas and pineapple, with a special blend of light spices. Garnished with a slice of orange
Succulent chicken tikka, lamb tikka, king prawn tikka and mushrooms cooked with Red Fort’s spicy balti sauce and garam masala to produce a highly flavoured exotic dish. Garnished with a slice of orange.
Braised lamb shank cooked with onion, garlic, tomato, chana daal, chef’s own selected spices including ginger, ground pepper, cloves, cardamon, cinnamon and cumin.
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