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 “Nothing better than a 

special way to dine.” 

banquet mENU

Packages
MEHFIl banquet  menu
PREMIUM MENU

       Package includes

 

  • 5 Course Meal

  • 4 Starters, 4 Mains

  • 2 Dessert

  • Tea or Coffee

  • Welcome Drinks

  • Canapes

  • Unlimited Soft Drinks  

£40.00 PP
SMART MENU

       Package includes

 

  • 3 Course Meal

  • 4 Starters, 4 Mains

  • 2 Dessert

  • Unlimited Soft Drinks 

£35.00 PP

Hall Hire £150
Corkage £150

Vegetarian Starters
 

CHATPATE SWEET POTATO  
The succulent pieces of mouth-watering tangy-sweet potatoes marinated and gently grilled in charcoal oven with twisted and enchanting flavours of spicy tamarind, rock salt, honey, chilli flakes, roasted cumin and freshly squeezed lemon juice, finishing with freshly cut green coriander

PAPRI CHAT 
Mmm… this mouth-watering appetizer is to chill out your inner self with an array of amazing layers from its distinct flavours of crunchy mixed bean sprouts, chickpeas, pomegranate, spiced potatoes and crispy papri topped with tempered yoghurt, tamarind and mint chutney, sprinkled with green coriander and roasted spices

PANEER SHASHLIK

Pieces of Cottage cheese marinated with hung yogurt and spices, grilled in Tandoor with Capsicum and onions.

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VEG MANCHURIAN

An exotic Indo-Chinese dish made of mixed vegetable steamed formed into dumplings deep fried and served with fresh onion, capsicum and flavoured with Szechwan sauce

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ONION BHAJI  
The famous crispy onion pakore made in gram flour batter with green chillies, coriander and handpicked granny’s spices in a traditional Indian street hawker-style

CHILLI PANEER  
Pan-fried crispy Indian cheese served with fresh onion, capsicum and flavoured with Szechwan sauce

ALOO CHOP
Aloo Chop is a popular street food of West Bengal. This deep fried gluten free and vegan Bengali style potato croquette is soft and flavourful on the inside with a crispy besan coating on the outside.

HARA BHARA TIKKI
A very popular and nutritious North Indian snack patties made with plenty of leafy greens and vegetables like spinach, coriander leaves,green peas, potatoes and spices.

Non-Vegetarian Starters
 

CHICKEN TIKKA  
Tender pieces of chicken marinated with hung yoghurt, authentic hand grounded spices and Kashmiri chilli paste, glazed in medium fire charcoal grill

MURG MALAI KEBAB  
This delicious, melt-in-your-mouth chicken kebab is marinated in hung yoghurt, cream, a paste of groundnuts, mild spices and charcoal grilled, till the chicken becomes juicy and tender
 
CHILLI CHICKEN
Tender pieces of chicken marinated with authentic hand grounded spices and Kashmiri chilli paste, glazed in medium fire charcoal grill and  Pan fried with fresh onion, capsicum and flavored with Szechwan sauce.

SEEKH KEBAB  
Minced Lamb tenderloin blended with spices, herbs and paste of onions, ginger and garlic. Baked to perfection on a skewer in clay oven
 
AMRITSARI MACCHI  
Named after the city where it is originated, famous north Indian fish coated with specially mixed flour and secret spices, crisply fried to the perfection

TANDOORI CHICKEN 
Baby chicken on the Bone marinated with hung yogurt, selected spices, slowly cooked in clay oven to golden brown. 

Vegetarian Main Course
 

BOMBAY ALOO  
Potato chunks delicately cooked on a slow fire in a covered pot (DUM) with the famous Bombay spices, fresh tomatoes and hint of ginger

BHINDI KI SABJI  
Baby Okra crisply stir-fried with red onion slices, green chillies, finely chopped tomatoes and hand-crushed spices

PANEER JAIPURI  
This extremely popular Chef Special exists in our menu since our inception. Its speciality is in the unique blend of gravies gently cooked with freshly chopped capsicum, sliced onion and dices of homemade cottage cheese

PALAK PANEER  
Its deliciousness arises from its simplicity and natural flavours when fresh green spinach is slowly cooked with cubes of cottage cheese, whole spices, garlic and tempered with cumin seed, tomato & onion tarka

VEG KOLHAPURI
The popular dish from Maharashtrian cuisine with  fresh  mix vegetables par boiled,  delicately cooked with aromatic blend of spices and thick, spicy coconut based gravy.

DIWANI HANDI  
Assorted garden fresh vegetables delicately cooked with an aromatic blend of spices, fresh mint and tomatoes

MALAI KOFTA 
This vegetarian delicacy is a queen of every special occasion menu and was invented hundreds of years ago in India to server Mughal Royalties that soon founded its place in the heart of food lovers it became a must if one wishes to truly relish something vegetarian. It is prepared with specially made dumplings from fine paste of cottage cheese, nuts cooked slowly with gravy of tomato, cashew nuts paste, mild spices, a dash of cream and aromatic saffron

DAL BUKHARA  
This world-renowned Indian black lentil dish is delicately cooked overnight in its own soup retaining all the nutrition with the traditional Bukhara way on charcoal tandoor. If fine texture comes from a low simmer in passive heat all night with handpicked whole spices and garlic, then finished with fresh tomatoes, ginger and dash of cream
 
DAL TADKA  
Harmonious combination of yellow lentils tempered with homemade Punjabi Tarka of cumin seeds, curry leaves, tomato, garlic, ground spices, a bit of butter and topped with green coriander
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PUNJABI CHOLLE  
Chickpeas cooked in special massala with onion ginger and coriander 
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Non-Vegetarian Main Course
 

TRADITIONAL CHICKEN CURRY  
Baby chicken Breast slowly cooked with a home recipe of whole spices, battered yoghurt and red onions. A simple chicken curry that otherwise is hard find as mostly it is overdone and decorated

CHICKEN MADARS  
Boneless Chicken Breast pieces cooked in spicy gravy with coconut paste and madras chilli. Best if you are taking the challenge to take your taste buds to the next level or just love hot flavours

BUTTER CHICKEN  
Specially marinated chicken Tikka pieces slowly cooked in special gravy with a bit of butter and topped up with cream
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CHICKEN KARAHI
Strips of chicken Breast pieces cooked in a blend of gravy with onions, capsicum, few dices and topped up with green coriander.
 
 
KASHMIRI ROGANJOSH 
A classic dish from Kashmir with rich red appearance, cooked in fresh tomatoes, paprika and red chillies

JAL PARI - E - KHAS (FISH CURRY)
A very mild fish with uplifting flavour prepared to melt in your mouth in a specially made gravy with an allusion of coconut milk and curry leaves
 

Accompaniments
 

BUTTER NAAN  
Plain Naan topped with butter


MIXED RAITA 
Mildly spiced yoghurt with chopped cucumber, tomatoes and green chillies

 

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PILAU RICE 
Saffron flavoured Basmati rice cooked with cardamom, cloves, cinnamon and bay leaves.

JEERA RICE 
 Basmati rice cooked with cumin seeds and  coriander leaves.

Dessert
 

GAJRELA  
Famous Punjabi dessert made by reducing fresh carrots in milk and ghee. Served with vanilla ice cream topped with nuts    

RASMALAI 
Poached flat dumplings of fresh cottage cheese in saffron flavoured reduced milk



 

MOVEN PICK ICE CREAMS  
Vanilla and Chocolate

GULAB JAMUN  Fried milk dumplings dipped reduced to a semi-solid structure dipped in sugar syrup, with a fragrance of cardamom

Vegetarian Starters
Non-Vegetarian Starters
Vegetarian Main Course
Non-Vegetarian Main Course
Accompanimets
Dessert
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