Punjabi Samosa, as the name says, is a tasty and traditional snack from Punjab. This highly tempting samosa recipe is larger in size than the usual samosa.

Achari Murgh

Achari murg is, as the name indicates pickled chicken. However, do not misinterpret it as preserved chicken. It actually refers to a preparation wherein chicken is combined with same Indian spices that goes into making of an achaar (Lime Pickle). However, I must also tell you that some Indian restaurants do make this dish essentially by combining chicken with some readymade pickle and name it as Achari murg but that’s not what this recipe is all about. At the heart of this preparation is a combination of 5 Indian spices known as Panch=5 Phoran (mustard seed, fennel seed, cumin seed, nigella seed & fenugreek seed). These spices provide the pickled taste to this recipe and are used in tempering as a first step of preparation.

Egg Pepper Fry
Egg Pepper Fry is the most delicious dish and is a very common style of roasting or frying boiled eggs in Andhra Pradesh style or south indian style. I prefer to add in some tempering ingredients to stir fry certain recipes be it egg or vegetables and it really gives an aromatic feeling. I usually fry eggs with basic spices as eating plain boiled eggs with rice or roti gets boring and therefore each time I fry egg I try to roast it or fry in different ways possible and it simply turns out awesome. This egg pepper fry is hard boiled eggs and cooked mainly in kali mirch powder/black pepper powder and few onions along with dry spices.

Masoor Dal
Split Red lentils has the highest amount of protein among all the lentils & is often widely used to make dal curry. The tadka (tempering), is a combination of Indian spices which are fried and immediately poured over the lentils to infuse the flavours.

Raita
Yoghurt/Cucumber/Coriander/Onion
In India, the condiment is used to cool the palate. That yoghurt thing served on the side of your Indian meal? That’s raita, and it’s served to absorb any heat caused by chillies. The casein in yoghurt absorbs capsaicin, the compound that gives chillies their punch. Scientific, see?

Paratha (North Indian Style)
Parathas are one of the most popular unleavened flat breads in the India part of the Indian Subcontinent and they are made by baking or cooking whole wheat dough on a tava (Pan), and finishing off with shallow frying. Parathas are thicker and more substantial than chapatis/rotis .

Plain Basmati Rice
Boiled rice

****May contain traces of Nuts******

£15

Sunday Lunch

Kim’s home produced Lamb or Everdon Roast Beef

with Roasted Potatoes, Fresh Vegetables, Yorkshire Pudding,

             Creamy Potatoes & Sauces        £12.95

********

Sicilian Apple Cake, Bakewell Tart, Treacle Tart

                    Fruit Crumble & Chocolate Brownies          £5.50

*******

Vegetarian Option Available

 To Book: Please email or telephone 01327 361606

Thank you.

Light Lunches
Available daily from 12.00 am till 3.00 pm

      ‘Everdon’ Beef Casserole and Warm Crusty  Bread  £7.50

Tartiflette (Rubichon Cheese, Lardons, onion & Potato) £7.50

Chilli Con Carne with Warm Crusty Bread £6.95

Vegetarian Chilli with Warm Crusty Bread £6.95

Smoked Mackerel Pate with Warm Crusty Bread or Toast  £6.50

Tart Provencale – Goats Cheese, Tomato, Basil & Thyme £5.50

Melty Onion Toasts (Onion, Thyme & Cheese) £5.95

Home made Soup with Warm Crusty Bread £5.50

***************

Warm Baguettes served with Mixed Leaves, Chutney & Crisps:

Hot Sliced Roast Lamb with Mint Sauce  £6.95

Bacon & Brie,  BLT,  Brie with Cranberry,  Beef & Horseradish,

or Ham & Cheese     £6.95

           Cheese & Onion  or  Cheese   £5.95

          Homemade Treacle Tart, Chocolate Brownies

or Greek Orange & Almond Cake  £5.50

*********