Balbir's

General information

BALBIR’S
EARLY EVENING MENU

Welcome to Balbir’s

On this menu, you will find dishes prepared using traditional recipies from various regions of India. We have also included some contemporary dishes that have been re-invented and evolved from old recepies from the kitchens of Maharajas and Nawabs.

Over the past few years, we have taken the opportunity to bring some very creative chefs from India and Nepal to collaborate and work along with our kitchen team to extend our range of dishes.

We recommend you try our tasting banquet menu. Available for two more guests, ideal for large groups, it can be varied and made to suit your requirements.
(From £18.95 per guest)

Special Dietary requirements.
If you have any special dietary requirements, allergies or intolerance's please let us know when taking your order and we will be happy to meet your needs.

We endeavour to keep our food and service standards very high however, taste in food is very personal and subjective. If by any chance any dish is not to your satisfaction, please let us know at the start of your meal so we can modify it. We will be happy to help; we want to make your visit a happy one!

Small plates
Have as starters or just a light bite

Bhel Poori (v) 4.85
An exotic mixture of gram flour straws, peanuts, fresh coriander and tamarind chutneys - served with mini popadums.
Aloo Tikki Chana (v) 5.25
Sweet and sour chickpeas served with a spiced potato cake.
Bhatura Chana (v) 5.25
Sweet and sour chickpeas served with light flaky bread.
Tandoori Salmon 5.95
Fillet of salmon, delicately spiced in a yoghurt based marinade, roasted in a coal oven.
Chicken Tikka 5.95
Spicy marinated chicken cooked to succulent perfection in the tandoor.
Chicken Acharri Tikka 5.95
Marinated in pickling spices and fresh herbs, roasted in the tandoor.
Chicken Chatt 5.85
Chicken drumsticks smothered in a sweet ’n’ tangy sauce.
Lamb Fillet 8.25
Lightly spiced with cinnamon and fenugreek, cooked in clay oven. Served with mashed potatoes, lightly spiced with roasted cumin.
Sheekh Kebab 5.65
Tender minced lamb and fresh herb kebab grilled in tandoor.
Vegetable Pakora (v) 3.85
Aubergine Pakora (v) 4.25
Cauliflower Pakora (v) 4.25
Mushroom Pakora (v) 4.25
Chicken Pakora 5.45
Fish Pakora 5.95

Curry Dishes - We recommend three to four half bowls to share between two people, a great way to taste different things.

Mix Vegetable Bhoona (v) 4.25 8.50
Combination of market fresh vegetables, curried in karahi masala and ground spices.
Palak Paneer (v) 4.25 8.50
Homemade paneer tossed in chopped spinach and fenugreek leaf with turmeric and cumin seed.
Paneer Methi Masala (v) 4.25 8.50
A traditional preparation of homemade paneer with fenugreek leaf.
Malai Kofta (v) 4.25 8.50
A north Indian recipe with vegetable dumplings cooked in a creamy cashew nut sauce.
Khumb Mutter Paneer (v) 4.35 8.65
Mushrooms and garden peas cooked with tomatoes, paneer, cream, onions and ground spices.
Mushroom Bhaji (v) 4.00 7.95
Fresh Mushroom cooked with onion & tomato.
Bhindi Bhaji (v) 4.15 8.25
Dry okra sautéed in onion, blended with a bhoona masala.
Daal Makhni (v) 4.15 8.25
Black lentils slow cooked with butter and cream spiced with fenugreek (methi) … slight smoky flavour.
Channa Masala (v) 3.75 7.50
Chickpeas cooked with aromatic Indian herbs.
Yellow Daal (v) 3.75 7.50
Mixed lentils tempered with garlic, cumin seeds, onion & tomato.

At Balbir’s, our dishes are prepared using the finest ingredients and high quality healthy cooking oils, taking consideration and care of all vitamins and nutrition in our food. The recipes are based on home-style traditional cooking made by our experienced chefs from the Indian sub-continent.

Chicken

Chicken Korma 5.25 10.45
A mild curry from Lakhnow, cooked in onion gravy with cream.
Tikka Chasni 5.25 10.45
Mild chicken cooked with a mango chutney and tomato base sauce, this dish has a sharp tangy flavor
Tikka Tandoori Masala 5.25 10.45
Dry roasted chicken simmered in a blend of tomato and onion gravy
Jaipuri Jeera 5.25 10.45
A very classic chicken curry, with aromatic cumin flavours
Tikka Karahi 5.25 10.45
Traditional bhoona cooking with chopped onions and tomato sauce, finished with bell peppers and fresh coriander.
Tarriwala - on the bone 5.25 10.45
Chicken cooked on the bone in a classic Panjabi masala gravy rich in cardamom, mace and ground coriander.
Chicken Saag 5.65 11.25
Tossed in spinach and fenugreek leaf, curried though with ginger, garlic and caramelised onions.
Butter Masala 5.65 11.25
Supreme breast of chicken, marinated in green cardamom and mace. Simmered in a butter based tomato curry with green chilli.
Dansak 5.25 10.45
Chicken cooked through a lentil daal with fresh coriander
Parsi 5.25 10.45
Brought to India by ancient Persians migrants.
Sweet and sour with lentils and green chilli, made with patia sauce. Still a favorite at the Malabar coast.
Tikka Acharri 5.25 10.45
Sharp spicy flavours with pickled onion gravy.
Garlic Chilli Chicken 5.25 10.45
Chicken simmered in a tangy garlic chili sauce with a touch of fennel
Chicken Chettinad 5.50 10.95
A south Indian dish cooked using the original recipe from Tamil Nadu. A blend of numerous spices, including peppercorns, poppy seed, sun dry chillies and curry leaves.
Chicken Jalfrezi 5.50 10.95
A hot dish cooked using various spices with peppers and sun dried chillies.
Xacuti 5.25 10.45
A traditional Goanese curry, fiery hot, with coconut, tamarind and sundried chilli - (very hot)
Chicken Hyderabadi Biryani 12.95
Named after a famous Indian city, this traditional style of biryani is prepared with basmati rice & chicken, marinated overnight with yoghurt and spices, and then slowly steam cooked using the dumpukth method.
– Served with daal gravy & raita

Lamb

Muglai Korma 6.00 11.95
Lamb cooked in coconut milk with ginger, garlic and cardamom
Passanda 6.00 11.95
Lamb simmered in yoghurt and cream flavoured with cloves. Finished with almonds and sultanas… Beautiful flavour.
Rogan Josh 6.00 11.95
A classic Kashmiri dish from the era of the Moghul Empire of Shah Jahan. Flavoured with dry ginger, aniseed and garam masala.
Mince Palak Methi 6.00 11.95
Curried in a karahi style with a tomato, spinach leaf, ginger and garlic base, flavored with fenugreek.
Lamb Saag 6.15 12.25
Spinach, mustard leaf and broccoli, this blend has been a favourite recipe of Panjab.
Ginger Bhoona 6.00 11.95
Cooked in karahi style, in a tomato and garlic based sauce with fresh ginger.
Lamb Karahi 6.00 11.95
Traditional bhoona cooking with chopped onions and tomato sauce, finished with bell peppers and fresh coriander.
Lamb Masala - on the bone 6.00 11.95
A real taste of Indian style lamb on the bone with onion, tomato and aromatic spices
Mirchi Korma (hot) 6.00 11.95
Simmered in white gravy with green chilli and bell peppers.
Lamb Biryani 13.50
Original dumpukth cooking. A preparation made of basmati rice and spiced lamb, sprinkled with fresh herbs and saffron.
- Served with daal gravy & raita

Fish & Seafood

Goanese Fish Curry 16.95
Halibut simmered in a coconut cream sauce, with tamarind and green chilli. A very traditional white fish recipe from the Malabar coast.
Salmon Bengali 12.95
Diced salmon cooked in a tomato tarri with coriander leaf and mustard seeds.
Jhinga Acharri 16.95
King prawns cooked with yoghurt, tomato and green chilli, with ground fenugreek, mustard, and cumin seed. giving pickled flavors.
Bengali Machhi 16.95
Monkfish cooked in a traditional Bengali style with mustard tomato and green chilli, simmered in yogurt.

Breads & Rice

Naan 2.25
Garlic Naan 2.85
Peshwari Naan 3.95
Onion Kulcha 3.95
Chapatti –Roti- 1.55
Tandoori Chapatti 1.95
Lachha Pratha 2.95
Boiled Rice 2.25
Saffron Pilau 2.65
Mushroom Pilau 2.95

Other Accompaniments

Mini Poppodums 1.50
Spiced Onions 1.25
Mango Chutney 1.25
Mixed Pickle 1.25
Mint & Cucumber Raita 1.95