Menu – Main courses


Sevenoaks restaurant

Signature Main Courses

Seafood Moilee in Goan Masala
Jumbo prawn, squid, mussels, salmon in a mild coconut sauce flavoured with ginger: £15.95

Lamb Shank Rogan Josh
Lamb on the bone, along with boneless leg of lamb, slow cooked in a gravy of brown onions, tomato with mace and Kashmiri red chillies: £12.95

Mali Duck Breast
Tandoori Seared, cooked in a spicy caramelised onion, paprika and cherry tomato sauce; then flavoured with mango and tamarind pulp: £11.95

Tandoori Methi Murgh Makhani
Chicken breast, gently poached in a buttery tomato sauce flavoured with fenugreek. The Maharani’s choice, a must at Indian weddings: £8.95

Bengali Mali Chingri
Jumbo prawns cooked in fragrant spices, mustard seeds, onions, chilli, tomatoes and finished with coconut cream: £12.95

Masser Jholl
A Bengali home-style fish stew cooked in a sauce of fresh herbs, spices, chilli, turmeric, mustard and fresh curry leaves: £13.95

Grilled Lamb Chops
Marinated tender chops cooked in the tandoor and served with spicy mashed potato: £12.95

Beef Shatkora
Shatkora is a fruit that is only grown in the region of Sylhet, Bangladesh. It gives the dish a citrus flavour, a must in Bengali weddings: £10.95

Spiced Monkfish in Tomato & Coconut Sauce
Marinated with crushed roasted spices, pan fried and served with coconut sauce: £13.95

Grilled Seabass
Fillet of seabass marinated with roasting pickling spices, cooked on a grill, served with spicy potato and raw mango sauce: £13.95

Kalingi Chicken
Steamed, rolled chicken breast filled with a gorgeous dried apricot, spinach, chopped ginger and green herbs ensemble. Served with kalpa sauce: £11.95

Tandoori Trout
Whole trout marinated in soft cheese and saffron, crisp skinned with a moist inside from Lucknow, the centre of Moghul cooking: £12.95

Jhinga Zaffani
Jumbo king prawns marinated in pickling spices, cooked in tandoor, served with spicy mashed aubergine, Karahi Bhindi and hot tamarind sauce: £13.95

Chicken Chettinad
Devilled chicken is a dish from the South of India, a region famous for first exporting peppercorns to the rest of the world. A most popular dish in the Cettinad homes of Madras: £8.95

Cream and Basil chicken
Chicken tikka cooked with onions, garlic, ginger, hot spices, basil, yoghurt and finished with cream: £8.95

Braised Lamb with Yoghurt
Loin of lamb cooked in home-made masala, methi, coriander, cumin, garlic, fresh lemon juice, chick pea flour and finished with yoghurt. Cooked in a slow flame: £8.95

Railway Lamb
Lamb and baby potatoes cooked with coconut, curry leaves and fresh herbs. Served with spinach. An Anglo-Indian speciality, developed when the British were laying railway tracks in India: £12.95

Tikhey Jinghey
Succulent king prawns marinated, grilled and immersed in a heady sauce of pickling sauces cooked in mustard oil: £12.95

Dum Gost
Lamb off the bone, cooked in Handi oven over a slow fire with yoghurt, sun dried red chillies, rich spices and fresh herbs. A very spicy dish: £8.95

Sundori Masala
Invented by the Spice Club’s chef. Tikka of chicken grilled in the tandoor, braised in our chefs own spices. This dish is with full bodied spices that have been roasted and crushed, bursting with aromatic flavours: £8.95

Spice Club Special
Tikka of chicken with a hint of whiskey cooked with peppers, sun-dried red chillies and red onions. Exquisitely flavoured with rich spices, producing a mouth-watering dish: £8.95

Traditional Main Courses

Chicken or Lamb: £7.95
King Prawns: £12.95

Murgh Bemisal
A unique Dish of smooth spicy tikka of chicken where the smoothness of the buttery tomato sauce is followed by the spicy flavour of brown onion. A smooth, silky dish bursting with aroma.

Dhaba Murgh
An exquisite dish from the Punjab, chicken braised in a spicy masala of garlic, ginger, onions, tomatoes and capsicum with a light coating of crushed coriander.

Nentara
Bite sized pieces of chicken prepared in a subtle sauce of tomatoes, fresh coriander leaves and fenugreek, then garnished with spring onion and a sprinkle of fresh ginger.

Kalimirch Aur Methiwalla Murgh
Succulent tikkas of chicken grilled in the tandoor and then braised in a peppery fenugreek masala.

Koh E Avadh
Moghul cuisine. Speciality of cubed lamb in a velvety ginger garlic, laced brown onion gravy fragranced with mace, green cardamom and kewda water. Rich in taste and rich in tradition.

Jaipuri
A special recipe from Jaipur, a semi dry dish prepared from tender pieces of meat cooked with ground onion, green peppers, mushroom and fresh herbs and Indian spices.

South Indian Garlic Chilli Chicken
Barbecued pieces of chicken cooked in a fresh garlic and chilli sauce with coriander and crisp red chilli.

King Prawn Achari
Another Hyderabadi delicacy of selected king prawns sautéed in a sauce of pickling spices, traditionally prepared for the kings.

Rogan Josh
This dish acquired its name from its rich red appearance which in turn is derived from fresh tomatoes, paprika and ground red chillies.

Subz Gosht
A Hyderabadi delicacy of mutton cooked with a rich paste of spinach, green chilli, coriander and mint.

Khas Korma
Pieces of chicken / lamb braised in a yoghurt gravy enriched with mild coconut and redolent of cardamom, mace and yoghurt cream sauce. A very smooth and rich dish that is full of flavour and aroma.

Pista Passanda
A satin smooth mild dish made with fresh cream and brown pistachio nuts.

Chicken Tikka Masala
Invented by a world famous, but unknown British Curry House chef in the early 1970’s as a way of exploiting his already popular chicken tikka. We present our own exclusive recipe of succulent tikka in smooth masala.

Jalfrezi
It is a hot dish prepared with fresh ginger, garlic, green chillies, red and green peppers and fresh coriander; cooked in a light gravy.

Dhansak
This is a method of cooking meat in a hot and spicy sauce with yellow lentils.

Pathia
A Parsi speciality. This dish is prepared by gently cooking the meat or fish in a hot, spicy sweet and sour sauce.

Karahi
These dishes are prepared in an iron wok and smeared with chopped tomatoes, capsicum and shredded ginger and a special blend of mild herbs.

Balti
Nothing to say about Balti. It is a home-style preparation to suit your palette. The craze of the midlands.

North Indian Specialities

An ancient style of cooking which originated in the rugged North West Frontier of India. The natural, healthy and earth tones of our Tandoori dishes is achieved by the use of only fresh herbs and spices in the marinade, resulting in maybe not the most colourful but definitely the most delicious and succulent kebabs. Served with Basmati rice, salad, mint yoghurt and a curry gravy of desired strength.

Chicken or Lamb Tikka: £10.95
Tandoori Chicken: £10.95
Tandoori King Prawns: £13.95
Tandoori Mix: £13.95
Tandoori Salmon: £13.95
Shashlick: £10.95

Biryanis

The common but much talked about dish. Splendid in taste and in a way an articulation of the Hyderabadi ethos and personality. Since rice and meat were the staple of Hyderabad, Spice Club has breathed the aroma and refinement of the biryanis into some of non-meat and meat dishes. Biryani dishes are meals themselves. Served with a special Biryani sauce.

Chicken Biryani: £9.95
Meat Biryani: £9.95
Vegetable Biryani: £7.95
King Prawn Biryani: £13.95

Salad

Spice Club Salad
Prawns tossed in very light spices together with mixed lettuce, red onions, peppers and cherry tomatoes in a special Spice Club dressing: £3.50

Kachcumber Salad
Traditional Indian mixed salad with mixed lettuce, red onions, peppers and cherry tomatoes in a special Spice Club dressing: £2.95

Chicken Salad
Grilled tikka together with mixed lettuce, red onions, peppers and cherry tomatoes in a special Spice Club dressing: £3.50

Raita
Home-made yoghurt with cucumber, tomatoes, carrots and roasted cumin: £2.95

Vegetarian Choice Evolved

Main Course: £5.95
Side Dish: £3.95

Baghara Baingan
Fried baby aubergines smothered and briskly tossed in a light, spicy peanut based sauce.

Cochin Vegetable Korma
An assortment of vegetables cooked in a Korma of South India flavoured with coconut milk, garlic and fresh curry leaves.

Dal Maharaja
Black lentils, delicious, thick, creamy and so flavoursome.

Sabji Mandi
Broccoli, potato, cauliflower, paneer and mushroom in a refreshingly spicy yoghurt masala.

Bhindi Achari
Okra packed with a tangy melange of mango powder, fresh spices and cooked with caramelised shallots and garnished with pickled ginger.

Malai Sag
Creamed spinach tempered with cumin and garlic.

Khumb Ki Mushrooms
Assorted mushrooms, slow cooked in a tangy and richly spiced creamy sauce.

Dhingri Matar
Mushrooms and green peas tossed with tomatoes, garlic and toasted coriander seeds.

Gobi Chilli Fry
Cauliflower stir-fried with green peppers, chilli, garlic, honey and soy sauce.

Aloo Palak
Creamed spinach and potato with a tempering of garlic and cumin

Bombay Aloo
Potatoes cooked with whole cumin seeds, turmeric and tomatoes.

Gobi Mater
Cauliflower and green peas cooked in a methi flavoured onion and tomato sauce.

Spicy Vegetable Curry
Flavoured vegetables in a spicy basil and coconut flavoured sauce.

Pindi Chole
Chickpeas and potatoes cooked with an onion and tomato sauce.

Mali Vegetable Kofta
Rolled balls of vegetables, fried and simmered in a smooth sauce.

Please ask your waiter for vegetarian and non-vegetarian dishes that are not listed [line in italics]

Rice

Steamed Rice: £2.50

Lemon rice: £2.95

Basmati Pilau Rice
The aromatic Basmati cooked in dum, the perfect companion for any meal: £2.95

Shahi Pilau Rice
Basmati rice cooked with pure flavours of saffron, them replenished with dried nuts, fruits and cream: £2.95

Subzi Pilau
A combination of fresh vegetables and Basmati rice: £3.25

Mushroom Pilau
Basmati rice cooked with fresh mushrooms: £3.35

Bread

Naan
Classic Indian Bread: £2.25

Chapati
A thin bread made from wholemeal flour cooked in a tawa: £1.50

Roti
A thick wholemeal bread cooked in tandoor: £2.25

Paratha
A shallow fried bread on the tawa: £2.50

Stuffed Paratha
Vegetables and potatoes: £2.95

Stuffed Kulcha
Onions and capsicum or cauliflower and potato: £2.95

Peshwari Naan
Soft bread stuffed with sultanas, coconuts and almonds. A sweet bread: £2.95

Garlic and Coriander Naan
Naan coated with an abundance of garlic and coriander: £2.95

Chilli Cheese Naan
Naan infused with mild cheese and fresh green chillies. The one that has the ooh! In it: £2.95

Poppadoms
Served with condiments: £1.00

Business Lunch: £8.95 per person

Savouries
Poppadoms served with condiments

Starters

Lamb Jhankar
Marinated scallops of lamb stuffed with pickled mango, rolled on rice vermicelli, cooked in the tandoor for a unique taste.

Vegetable Samosa
Savoury pastry filled with freshly cooked vegetables.

Onion Bhaji
World famous bonanza, crisp fried onions coated in matter.

Main Course
Served with the finest Basmati pilau rice and freshly baked naan.

Chicken Tikka Masala
Succulent pieces of tikka of chicken cooked in a spicy, but creamy buttery tomato gravy.

Garlic Chilli Chicken
Barbecued pieces of chicken cooked in a fresh garlic and chilli sauce, with crisp red chilli.

Lamb Jaipur
A semi-dry dish cooked with peppers, onions, mushrooms and fresh Indian herbs.

Vegetable Miloni
Assorted mixed vegetables cooked in a fresh tomato, creamy gravy.

GOURMET BANQUET: £17.95 per person

SAVOURIES
Poppadoms served with condiments.

STARTERS

Lamb Jhankar
Marinated scallops of lamb stuffed with pickled mango, rolled on rice vermicelli, cooked in the tandoor for a unique taste.

Murgh Mughlai Tikka
Tender chunks of chicken breast in a mango and coconut marinade.

Fish Pakora
Salmon delicately spiced and dipped in our special batter then deep fried.

Malai Spinach Kebab
An interesting kebab of paneer, spinach and lentils with a special Spice Club treatment.

MAIN COURSE
Served with the finest Basmati Pilau rice and freshly baked naan.

Methi Chooza Makhani
Tikka of chicken grilled in tandoor, braised in our chef’s own spices. This dish is with full-bodied spices that have been roasted and crushed. Bursting with aromatic flavours, a smooth silky dish.

Chicken Chettinad
Devilled chicken is a dish from the south of India, a region famous for first exporting peppercorns to the rest of the world. Most popular dish in the Chettinad homes of Madras.

Koh E Avadh
Moghul cuisine. Speciality of cubed lamb in a velvety ginger garlic, laced brown onion gravy fragranced with mace, green cardamom and kewda water. Rich in taste and tradition.

Dal Maharaja
Black lentils, delicious, thick, creamy and so flavoursome.

Sabji Mandi
Broccoli, potato, cauliflower, paneer and mushroom in a refreshingly spiced yoghurt masala.