Ashoka Cook School menu

Vegetable Pakora

Classic made fresh to order, seasoned spinach, crushed coriander seeds and diced potato and onion gently fried in gram flour batter, served with two chutneys

Chicken Pakora

Breast of Chicken in gram flour batter served with chilli fruit chutney

Chana Poori

Chickpeas simmered in a tangy sauce, served with fluffy poori and bhoondi dayee

Haggis Pakora

The Scottish delicacy, deep fried with spices and gram flour

Tava Machi

Spiced white fish grilled on the griddle

Seekh Kebab

Minced lamb with fresh green chilli and methi leaves cooked in tandoor and served with mint yoghurt dip

Poori

Choice of creamy malai mushrooms or tangy prawns on fluffy bread

Trio of Punjab

Vegetable Pakora, Tava Machi (spiced white fish grilled on griddle) and seekh kebab served with two chutneys

Lamb Chops

Marinated lamb chops cooked in the tandoor and served with a mint yoghurt dip

Vegetable Samosa

Indian pastry stuffed with vegetables, served with tangy chickpeas

Chef’s Selection of Starters for Two

Vegetable Pakora, Chicken Pakora, Tava Machi, Seekh Kebab and Vegetable Samosa

Chicken Jalfrezi (spicy)

Red peppers, onions, tomatoes and fresh green chillies simmered to a thick sauce blended with a host of Indian spices

Chicken Jaipuri

A potent fusion of peppers, onions, ginger, garlic, green chillies and a touch of coconut simmered in exotic jaipuri spices

Chicken Dopiaza

An aromatic dish cooked with an abundance of onion, tossed with fresh ginger and garlic

Desi Chicken

Homestyle with fresh tomatoes and green chilli

Lamb Rogan Josh

Lamb simmered until tender in a fusion of tomatoes, paprika and a host of spices

Chicken Dum Biryani

Karahi Lamb Bhoona

Lamb cooked in caramelised green pepper, onion, garlic and ginger, finished with fenugreek and coriander

Chicken Saag

Pan fried chicken breast sautéed with spinach in a rich tarka sauce

Chicken Bhoona

Original recipe from Punjab, breast of chicken simmered in curry sauce flavoured with freshly ground masala spices (coriander seeds, cardamom and black pepper) sautéed in tomatoes and jeera.

Chicken Tikka Chasni

A gentle light sweet and sour curry, still Ashokas most popular dish. Made with fresh cream, sweet mango chutney, touch of mint and lemon juice. Garnished with fresh cream and lemon.

Bengali King Prawns

Pacific King Prawns tempered with spices and yogurt, cooked in clay oven and served on a hot sizzler with onions and peppers, topped with smooth chilli and mustard seed sauce

Butter Chicken

Smooth and creamy

South Indian Garlic Chilli

Spicy flavour with infused garlic sauce and red chilli (chicken or lamb)

Paneer Saag (v)

Indian style cheese cooked in spinach and mustard leaves, ginger, garlic and caramelised onions

• V

Chicken Korma

A mild curry made with single cream for those patrons who prefer no heavy spices. Simple and delicate

Chana Bhoona (v)

Chickpeas simmered in curry sauce flavoured with freshly ground masala spices (coriander seeds, cardamom and black pepper) sautéed in tomatoes and jeera

• V

Bombay Aloo (v)

Spicy Indian potato dish

• V

Tarka Daal

Wholesome lentils, fried onions and tomatoes in a traditional tarks sauce

Chicken Tikka Masala

Chicken tikka marinated in mouth watering Punjabi spices, cooked with garlic, ginger, cumin, capsicums and onions, simmered in a home made yoghurt sauce

Lamb and Green Chilli

Bhoona style lamb marinated in green chillies and cooked with button mushrooms

Chicken Tikka Sizzler

(served with salad, rice and sauce)

Tandoori Mixed Grill

Chicken tikka, seekh kebab and tandoori king prawns (served with salad, rice and sauce)

Karahi Special Mix

Medley masala feast of chicken, lamb, prawns and mushrooms cooked and served in a wok

Mango Kulfi (Indian Ice Cream)

Scottish Tablet Ice Cream

Gulab Jamun and Ice Cream

Coffee

Cappuccino

Latte

Espresso

Tea

Pilau Rice

Boiled Rice

Nan Bread

Garlic Nan

Chips

Paratha

Peshwari Nan

Roti

Popadoms

Spiced Onions

Fluffy Poori