Punjabi food is popular for its snacks and tit bits generally eaten with afternoon tea or before full meal.
Crisp triangular short crust pastry served with channa masala, sweet yogurt and mint chutney; stuffed with potatoes, green peas and Cashewnuts.
Deep fried bite size spicy potato patties with corn, green peas and fenugreek leaves. Served with sweet and spicy yogurt and tamarind chutney
Pan fried patties of potato served with sweet yogurt, tamarind & mint chutney.
Crisp deep fried fritters of spinach, potato and onions served with tomato and coriander chutney.
Traditional Punjabi onion pakoras fried in a gram flour batter flavoured with carom, pomegranate and whole coriander seeds.
Garlic and bishop weed flavoured cod fish fried in gram flour batter.
Bite size chicken pieces flavoured with roasted royal cumin and batter fried.
Fenugreek flavoured cottage cheese and potato dumplings deep fried and served with mint and coriander chutney.
Deep fried vegetable kebab with spinach, Green Peas and corn served with mint and coriander chutney.
Home made cottage cheese stuffed with paste of mint, coriander, green chilli, cashew nuts & deep fried.
Large Bullet chillies stuffed and wrapped in spicy potato mixture and then batter fried, served with sweet yogurt, sour tamarind and spicy mint chutney.
spring roll Pastry stuffed with cabbage, green peas, carrots and beans and flavoured with soya sauce and green chilli sauce.
Deep fried king prawns in spices and bread crumbs.
Tangy shrimp prawns tossed in onion and tomato sauce served on a puri.
Chopped up Chicken tikka mixed with tomatoes, onions and coriander in a tangy spice mixture.
Deep Fried crispy tiger prawns, finished to perfection with peppers & spring onions..
Cottage Cheese cooked in sweet chilli sauce falvoured with coriander and black pepper
Cubes of chicken cooked with dices of onion, peppers and green chillies.
Selection of Achaari Paneer, Punjabi Samosa, Aloo Tikki, Pakoras and onion bhaji.
Selection of Fish Pakora, Chicken Tikka, Seekh Kebab, Vegetable Samosa and Pakoras.
Tandoori cooking is a very popular way of baking, roasting and grilling simultaneously, named after clay oven called “The Tandoor”. People in Punjab have been using Tandoor since centuries. Tandoor also known as “Bhatti”- is used for cooking breads and also for whole chicken and large chunks of meat lowered into Tandoor on specially designed skewers. Tandoori food is generally very low fat healthy food; meats are very moist with a distinctive earthy aroma absorbed by the clay lining of the oven. All Tandoori starters are served with Tandoori salad and mint coriander chutney. All Tandoori main course portions are served with Small rice, salad and gravy.
Succulent pieces of chicken flavoured with mace and cardamom folded in cheese, yogurt and fresh cream; cooked in clay oven.
Bite size pieces of chicken marinated in ginger, garlic, green chili and hung yogurt with a dominant flavour of roasted cumin.
World famous tandoori chicken needs no introduction. One of Punjab’s foremost offering to world cuisine. Served on the bone.
Jumbo tiger prawns with cubes of onions and peppers marinated in carom seeds, fresh garlic and yogurt, spiced up with Kashmiri Deghi Mirch and mace powder.
Cubes of salmon marinated in dill, honey, lemon juice, mustard oil and cheese yogurt mixture roasted in clay oven and sprinkled with pinch of dry mango powder and dried fenugreek.
Lamb minced with cheese, mint, and green chillies roasted on skewers with pure butter ghee used for regular basting.
Succulent cubes of lamb cooked to perfection in tandoori oven in a tangy spicy mixture.
Dices of homemade cottage cheese, red onions and peppers marinated in fennel, onion and bishops seeds.
An ultimate mixture of Tandoori starters including Tandoori Chicken, Murgh Malai Tikka, Seekh Kebab, Lamb tikka and Ajwaini Prawn.
Crisp fried dough wafers served with potatoes, chick peas, chilis, yogurt and tamarind chutney and topped with chaat masala and ‘sev’.
Soft lentil fritters topped with sweet yogurt, tamarind chutney and mint coriander chutney.
Sweet and sour medley of chick peas and potatoes with chopped tomatoes, onions and coriander.
Spicy Roasted peanuts with chaat masala, onion, tomatoes and coriander,tomatoes, onions and coriander.
Bhel puri is a savoury Indian snack made of puffed rice, vegetables and a tangy tamarind sauce. Bhelpuri is often identified with the beaches of Mumbai (Bombay), such as Chowpatt y. Bhelpuri is called Jhaal Muri in Kolkata (meaning “hot puffed rice”). A native Mysore variant of Bhelpuri is known as Churumuri in Bangalore. A dry variant of Bhelpuri popularly known as Bhadang is consumed after garnishing with onions, coriander and lemon juice.
It is a round, mini hollow puri, fried crisp and filled with a mixture of water, tamarind, chaat masala, potato, onion and chickpeas. It is small enough to fit completely in one’s mouth. It is a popular street food dish in India.
Pani puri filled with sweet yogurt, tamarind chutney and mint coriander chutney.
The dum method of cooking stews food in a pan sealed with dough or foil to prevent the steam from escaping. The Meats, prawns or vegetables steams slowly in its own juices, absorbing the delicate flavor of the spices and herbs which are added in the beginning. All biryanis served from Sanjha are served with a pot of biryani sauce or Raita.
Saffron Prawn BIryani
Dum Ki Lamb Biryani
Chicken Biryani
Mixed Biryani
(Chicken, Lamb and Prawn)
Zaffrani Vegetable Biryani
Tracing the roots of tawa cuisine “An accidental creation of a wayside eatry” this type of cuisine was born around the time of partition of India amongst refugee camps set up across the border. Tawa food is a perpetual range in North West India particularly during the onset of monsoon and popularly known as Tak-a-Tak. “The cooking style lays emphasis on fresh ingredients subjected to quick fire on Tawa” Food is cooked in a colourful blend of spices, herbs, condiments and sauces.
Roughly chopped pieces of chicken tikka and peppers cooked with fresh ginger, garlic and smothered with onion and tomato masala, finished with fresh coriander and green chilli.
Punjabi sweet & sour chicken jhalfrezi cooked with red onion, peppers,jaggary, malt vinegar & lemon juice.
Lamb tikka cooked in desi ghee with ginger and onion sauce finished with lemon juice, fenugreek leaves and Dark Rum
Lamb seekh kebab sliced in bite size pieces and cooked on the tawa with fresh herbs.
Tiger prawns marinated in carom seeds and garlic flakes cooked with mixed peppers, tomatoes and fresh coriander.
Okra cooked with cumin, fresh herbs and tomatoes.
Lightly mashed cottage cheese cooked with chopped tomato and tempered with royal cumin.
Dumplings of cottage cheese cooked in mild tomato gravy with loads of butter and cream with a hint of honey.
Mushroom cooked with onion and tomato masala finished with coriander and fresh green chillies.
Aubergines roasted in Tandoor, chopped up and cooked with onions, green chilli garlic & fresh coriander.
Deep fried cubes of potatoes tossed with lemon juice, coriander and tomatoes.
Punjab represents rich freshly prepared curries which are very diverse in flavours by using a wide range of spices and herbs.
Succulent pieces of chicken Malai tikka cooked in yogurt and fresh cream sauce lightly spiced with crushed black pepper.
Boneless pieces of chicken tikka cooked in a rich tomato gravy with peppers and three types of coriander; whole coriander seeds, fresh green coriander and coriander powder.
Chicken or Paneer
Tiger Prawn
Chicken Lababdar
Punjabi answer to chicken tikka masala.
A semi dry chicken delicacy cooked with Kasoori Methi (fenugreek leaves) and yogurt.
As the name indicates, it is the classic dish of chicken tikka cooked in tomato paste, double cream, loads of white butter and a hint of honey.
Chicken
Paneer
Punjabi Chicken Curry
Medium hot chicken curry cooked on the bone in homemade freshly ground spices and finished with fresh green coriander.
A combination of lamb cubes and mince cooked together to perfection with ginger, green chillies and tomatoes.
Lamb shank cooked to perfection in brown onion and cashew nut sauce flavoured with cinnamon and cloves.
Boneless chunks of lamb stewed in a thick spinach puree. A finger licking Punjabi speciality.
Traditional goat curry on the bone prepared in a “BHUNA” process which involves stir frying goat in oil and spices and finished in stock.
A dish for customers with iron lined stomach. Cubes of lamb cooked with a blend of red chilli powder and fresh green chilies.
Fish cooked in mustard flavoured thin tomato gravy.
Tiger prawns tempered with turmeric and freshly chopped garlic and cooked in onion and tomato gravy finished with fresh green coriander and tomatoes.
Any of the dishes below can be prepared with chicken, lamb, vegetables or tiger prawns. If you cannot find your favourite sauce please ask your server.
Chicken
Lamb
Vegetable
Korma
Creamy sauce with ground cashew nuts, almond and coconut. A sweet and mild curry.
A sweet and sour curry with mashed aubergine and tomatoes.
Tempered with mustard seeds, garlic, green chilli and curry leaves and cooked in a fairly hot sauce.
Sweet and sour curry cooked with lentils.
Stir fried in a medium hot sauce with onions and tomatoes with fresh green coriander.
Cooked in a tangy balti sauce with peppers, onions and tomatoes.
Earthy sauce with hint of cinnamon and blach cardamom.
Hot hot with potatoes.
Creamy sauce with almonds and flavor of mace and cardamom powder.
A British Indian creation needs no introduction.
A large population of Punjabi women are pure vegetarian and so there is wide range of fresh finger licking blends of seasonal vegetables that are consumed in the region.
As Main
Punjratnee Subzee
Seasonal vegetables cooked with mild spices and herbs.
A tangy dish of white chick peas tempered with carom seeds. (A classic dish from Rawalpindi, now in Pakistan). Try pindi chole with Bhaturas; a classic combination.
Cubes of homemade cottage cheese/potato cooked with spinach and tempered with cumin and garlic.
Try sanjha special selection of Saag Bhaji, Baigan Bhaji or Bhindi Bhaji
Medley of mushroom and fresh spring onions with baby corn tossed with fresh green chilli and tomatoes.
A healthy dish of stir fried potato and cauliflower cooked with fresh ginger and tomatoes.
Potatoes tempered with cumin and finished with fresh coriander. (Try with deep fried puri; a divine combination)
Cubes of potatoes cooked with fenugreek leaves and finished with fresh coriander and tomatoes.
Yellow lentils-staple diet of Punjabis, tempered with chopped onions, garlic and tomatoes with a hint of asafoetida (heeng)
Blend of urad daal (black lentils), channa daal and red kidney beans tempered with garlic, onions and chunks of tomatoes. (Mrs Khuranas own recipe)
Urad dal (Black Lentils) cooked in butter, cream, garlic and tomato puree.
A large population of Punjabi women are pure vegetarian and so there is wide range of fresh finger licking blends of seasonal vegetables that are consumed in the region.
Dum cooked spicy rice with mint and brown onions.
Dum cooked saffron flavoured rice with whole fragrant spices.
Finest basmati rice cooked with green peas and tempered with royal cumin.
Plain steamed basmati rice
Assortment of plain, garlic chilli, potato Kulcha and peshawari naan.
Large naan stuffed with keema or chicken tikka, red onions, Cheddar cheese and green coriander
Classic leavened bread made with refined flour cooked in Tandoor.
Naan flavoured with fresh green chillies and garlic
Bread stuffed with raisins, cashew nuts, pistachio and cherries.
Leavened Naan Bread with stuffing of (Paneer/ cheese/ onion/ potato)
Stuffed with spiced up lamb mince
Unleavened bread from whole wheat flour
Unleavened whole wheat multilayered bread with or without mint flavour
Whole wheat flour bread stuffed with (Paneer/ cheese/ onion/ potato)
Deep fried semolina and refined flour bread
Deep fried whole wheat flour bread
Fenugreek flavoured whole wheat flour bread
A large population of Punjabi women are pure vegetarian and so there is wide range of fresh finger licking blends of seasonal vegetables that are consumed in the region.
Mixture of plain and spicy poppadoms served with homemade chutneys and relishes
Red onion salad with lime and green chilli
Fries Punjabi style, sprinkled with chaat masala.
Spicy onion rings sprinkled with chat masala.
Cucumber Raita
Plain Yogurt
Chutneys and pickle Selection
Ask the chef about the latest selection of chutneys, pickles and relishes.