Menu from Urban Tandoor Clifton
Browse the menu highlights at Urban Tandoor Clifton and explore the popular dishes people are craving! From starters to something sweet, take a look at what’s in store when you book a table at Urban Tandoor Clifton. Besides the flavours, you can even check out the prices at this popular spot. Mmmm, we're getting hungry already...
Menu highlights
Includes dishes that are:
Vegetarian
Starters
GARLIC CHICKEN TIKKA
Chicken marinated in garlic, ginger, hung yoghurt and Philadelphia cheese cooked in clay oven and served with salad.
TANDOORI-SPICED LAMB CHOPS
Spiced lamb chop with a chilled herb and cheese & yoghurt dip makes a delicious combination.
ONION AND SPINACH BHAJIA (V)
Seasoned onion and spinach battered with gram flour, fried in butter, and served with tamarind chutney.
CHILLI PANEER (V)
Cottage cheese cubes sautéed with peppers and spring onion and finished with tomato chilli sauce.
Mains
TANDOORI MIXED GRILL
A selection of Urban special lasooni chicken, boti kebab, gilafi seekh kebab, and malabari prawn served with coriander and tomato chutney.
BUTTER CHICKEN MASALA
Tandoor-grilled chicken tikka prepared in rich tomato and butter gravy and scented with kasoori methi.
GOAN FISH CURRY
The staple food of goa. Fish curry made in this style is tangy and spicy with a tamarind & coconut milk base. (The cuisine of Goa is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. The state is frequently visited by tourists for its beaches and historic sites, so its food has an international aspect)
ACHARI PANEER TIKKA (V)
Chargrilled cottage cheese, spicy marinated in Lemon & Gongura pickle cooked along with coloured peppers.
AUTHENTIC MADRAS CHICKEN CURRY
Chicken cooked in fairly hot spices, tomato, and cumin and finished with chopped coriander. Madras curry is said to originate from the South of India and gets its name from the city that was known as Madras (now Chennai) when English merchants arrived there in 1640. However, the name ‘Madras curry’ is not used in India, but was invented by restaurants in Britain.
Vegan
VEGETABLE BIRYANI
A Persian traditional aromatic one pot saffron infused rice dish prepared with various spices garnished with mint, coriander and fried onion served with curry sauce.
VEGETABLE JALFREZI
Cooked with diced onions, mixed diced bell peppers, fresh green chillies finished with lemon juice. Jalfrezi recipes originally appeared in cookbooks of the British Raj as a way of using up leftovers (a practice taboo to Hindus) by frying them in lots of chilli and onion. This English language usage derived from the colloquial Bengali word Jhalpharezi.
VEGETABLE DHANSAK
This dish is kind of a lentil, thick and very slightly sweet curry with chilli and lemon juice. Dhansak is a popular Indian dish, especially popular among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking meat with a mixture of lentils and power full kick of chilli.
TARKA DAL
A channa dal and red lentil preparation made into an exotic dish with garlic, cumin seeds and whole rod chillies finished with coriander leaves.