Please note that tables must be vacated by 6.30pm.
Please note that tables must be vacated by 7pm.
Papadum and Chutney
Diced potato and onion coated in gram and self-raising flour served with meat sauce.
Marinated white fish in a crisp gram flour batter
Strips of chicken fillet marinated, battered and deep fried
Marinated with crushed chilli and freshly ground spices
Freshly ground spices, garlic, ginger and saffron marinated chicken and lamb mince. Cooked in the tandoor
Traditional recipe of green chilli, gram flour and garam masala
Spiced potato and chick pea with a mint, tamarind and sweet chilli dressing
Chicken breast cooked in caramelised onions, tomatoes, fresh green chilli, garlic and ginger
Mildly spiced chicken breast with tomato, onion, almond and coconut with fresh cream to finish
Charcoal grilled chicken tikka cooked with tomato, onions, cashew nuts and fresh cream
Julienne of ginger, tomato and bell pepper in a tangy sauce
Simple by today’s standards but 60 years ago this dish was a revelation to the good folks of Edinburgh. Slow cooked lamb with onion, tomato, ginger, garlic and lots of love
Mildly spiced Mix Vegetables with tomato, onion, almond and coconut with fresh cream to finish
Spiced lentils tempered with onion, garlic and fresh coriander
Seasonal vegetables marinated and cooked on the griddle with onion, tomato and chat masala, Gobi Aloo, Cauliflower and potato cooked in a tomato based sauce
Please pick one
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