Restaurant Al-Carte-Menu

Shuru Karen (Start With)

Punjabi food is popular for its snacks and tit bits generally eaten with afternoon tea or before full meal.

Punjabi Samosa

Crisp triangular short crust pastry served with channa masala, sweet yogurt and mint chutney; stuffed with potatoes, green peas and Cashewnuts.

OR Cumin flavoured Lamb mince and green peas. £4.25
Amaritsari Tikki

Deep fried bite size spicy potato patties with corn, green peas and fenugreek leaves. Served with sweet and spicy yogurt and tamarind chutney

Aloo Tikki

Pan fried patties of potato served with sweet yogurt, tamarind & mint chutney.

Mixed Vegetable Pakoras

Crisp deep fried fritters of spinach, potato and onions served with tomato and coriander chutney.

Pyajji (Onion Bhaji)

Traditional Punjabi onion pakoras fried in a gram flour batter flavoured with carom, pomegranate and whole coriander seeds.

Machhi the Amritsari Pakora (Fish Pakora)

Garlic and bishop weed flavoured cod fish fried in gram flour batter.

Kukarh de Pakora(Chicken Pakora)

Bite size chicken pieces flavoured with roasted royal cumin and batter fried.

Methi Paneer Roll

Fenugreek flavoured cottage cheese and potato dumplings deep fried and served with mint and coriander chutney.

Hara Bhara Kebab

Deep fried vegetable kebab with spinach, Green Peas and corn served with mint and coriander chutney.

Paneer Pakora

Home made cottage cheese stuffed with paste of mint, coriander, green chilli, cashew nuts & deep fried.

Mirchi Vada

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(4 pcs)

spring roll Pastry stuffed with cabbage, green peas, carrots and beans and flavoured with soya sauce and green chilli sauce.

Prawn Butterfly

Deep fried king prawns in spices and bread crumbs.

Prawn Puri

Tangy shrimp prawns tossed in onion and tomato sauce served on a puri.

Chicken Chaat

Chopped up Chicken tikka mixed with tomatoes, onions and coriander in a tangy spice mixture.

Sweet Chilli Prawns

Deep Fried crispy tiger prawns, finished to perfection with peppers & spring onions..

Sweet Chilli Paneer

Cottage Cheese cooked in sweet chilli sauce falvoured with coriander and black pepper

Chilli Chicken

Cubes of chicken cooked with dices of onion, peppers and green chillies.

Vegetarian Starter Platter

Selection of Achaari Paneer, Punjabi Samosa, Aloo Tikki, Pakoras and onion bhaji.

Mixed Starter Platter

Selection of Fish Pakora, Chicken Tikka, Seekh Kebab, Vegetable Samosa and Pakoras.

Tandoor Se

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.

Murgh Malai Tikka

Succulent pieces of chicken flavoured with mace and cardamom folded in cheese, yogurt and fresh cream; cooked in clay oven.

Chicken Tikka

Bite size pieces of chicken marinated in ginger, garlic, green chili and hung yogurt with a dominant flavour of roasted cumin.

Bhatti Wala Murgh (Tandoori Chicken)

World famous tandoori chicken needs no introduction. One of Punjab’s foremost offering to world cuisine. Served on the bone.

Ajwani Prawn Shashlik

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.

Machhi da tikka (Salmon Tikka)

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.

Gosht Seekh Kebab

Lamb minced with cheese, mint, and green chillies roasted on skewers with pure butter ghee used for regular basting.

Lamb Tikka

Succulent cubes of lamb cooked to perfection in tandoori oven in a tangy spicy mixture.

Achari Paneer Shashlik

Dices of homemade cottage cheese, red onions and peppers marinated in fennel, onion and bishops seeds.

Tandoori Mix

An ultimate mixture of Tandoori starters including Tandoori Chicken, Murgh Malai Tikka, Seekh Kebab, Lamb tikka and Ajwaini Prawn.

Cold starters from our chaat counter

Papri Chaat

Crisp fried dough wafers served with potatoes, chick peas, chilis, yogurt and tamarind chutney and topped with chaat masala and ‘sev’.

Dahi Bhalla

Soft lentil fritters topped with sweet yogurt, tamarind chutney and mint coriander chutney.

Aloo Channa Chaat

Sweet and sour medley of chick peas and potatoes with chopped tomatoes, onions and coriander.

Masala Peanuts

Spicy Roasted peanuts with chaat masala, onion, tomatoes and coriander,tomatoes, onions and coriander.

Bhel Puri

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.

Pani Puri (6 per portion)

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.

Dahi Puri (6 per portion)

Pani puri filled with sweet yogurt, tamarind chutney and mint coriander chutney.

Dum Biryanis

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

Tawa Tak-A-Tak

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.

Chicken Tikka Tak-a-Tak

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.

Chicken Jhalfrezi Tawe Wali

Punjabi sweet & sour chicken jhalfrezi cooked with red onion, peppers,jaggary, malt vinegar & lemon juice.

Lawrence Road de Tawe da Lamb

Lamb tikka cooked in desi ghee with ginger and onion sauce finished with lemon juice, fenugreek leaves and Dark Rum

Seekh Kebab Tawa Masala

Lamb seekh kebab sliced in bite size pieces and cooked on the tawa with fresh herbs.

Jhinga Tawe Wala

Tiger prawns marinated in carom seeds and garlic flakes cooked with mixed peppers, tomatoes and fresh coriander.

Bhindi Masala

Okra cooked with cumin, fresh herbs and tomatoes.

Paneer Tamatar Ki Bhurji

Lightly mashed cottage cheese cooked with chopped tomato and tempered with royal cumin.

Malai Kofta

Dumplings of cottage cheese cooked in mild tomato gravy with loads of butter and cream with a hint of honey.

Tawe Wali Khumb

Mushroom cooked with onion and tomato masala finished with coriander and fresh green chillies.

Baigan Bhartha

Aubergines roasted in Tandoor, chopped up and cooked with onions, green chilli garlic & fresh coriander.

Khatta Aloo Tawa Masala

Deep fried cubes of potatoes tossed with lemon juice, coriander and tomatoes.

Chulhe Se (Main Course)

Punjab represents rich freshly prepared curries which are very diverse in flavours by using a wide range of spices and herbs.

Cream Chicken Kalimirch Wala

Succulent pieces of chicken Malai tikka cooked in yogurt and fresh cream sauce lightly spiced with crushed black pepper.

Lahori Kadhai Chicken

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.

Murgh Methi

A semi dry chicken delicacy cooked with Kasoori Methi (fenugreek leaves) and yogurt.

Butter Chicken

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.
Punjabi Chicken Curry

Medium hot chicken curry cooked on the bone in homemade freshly ground spices and finished with fresh green coriander.

Raraha Gosht

A combination of lamb cubes and mince cooked together to perfection with ginger, green chillies and tomatoes.

Masaledar Nalli Gosht

Lamb shank cooked to perfection in brown onion and cashew nut sauce flavoured with cinnamon and cloves.

Saag Wala Meat

Boneless chunks of lamb stewed in a thick spinach puree. A finger licking Punjabi speciality.

Goat Beliram Tarriwala (Goat Curry)

Traditional goat curry on the bone prepared in a “BHUNA” process which involves stir frying goat in oil and spices and finished in stock.

Lamb Mirchan Mar Ke

A dish for customers with iron lined stomach. Cubes of lamb cooked with a blend of red chilli powder and fresh green chilies.

Sarson Wali Machhi

Fish cooked in mustard flavoured thin tomato gravy.

Prawn Curry

Tiger prawns tempered with turmeric and freshly chopped garlic and cooked in onion and tomato gravy finished with fresh green coriander and tomatoes.

On Indian Safari

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.

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.

Tikka Masala

A British Indian creation needs no introduction.

Subzian (Vegetarian options)

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.

Pindi Chole

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.

Saag Paneer or Aloo

Cubes of homemade cottage cheese/potato cooked with spinach and tempered with cumin and garlic.

Sanjha Special Bhaji

Try sanjha special selection of Saag Bhaji, Baigan Bhaji or Bhindi Bhaji

Khumb Hara pyaz aur bhutte

Medley of mushroom and fresh spring onions with baby corn tossed with fresh green chilli and tomatoes.

Aloo Gobhi Adraki

A healthy dish of stir fried potato and cauliflower cooked with fresh ginger and tomatoes.

Aloo Jeera

Potatoes tempered with cumin and finished with fresh coriander. (Try with deep fried puri; a divine combination)

Aloo Methi

Cubes of potatoes cooked with fenugreek leaves and finished with fresh coriander and tomatoes.

Pilee Daal Tadka

Yellow lentils-staple diet of Punjabis, tempered with chopped onions, garlic and tomatoes with a hint of asafoetida (heeng)

Dhabe Wali Daal

Blend of urad daal (black lentils), channa daal and red kidney beans tempered with garlic, onions and chunks of tomatoes. (Mrs Khuranas own recipe)

Dal Makhni

Urad dal (Black Lentils) cooked in butter, cream, garlic and tomato puree.

Sath Sath (Accompaniments)
Rice and Breads

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.

Biryani Rice

Dum cooked spicy rice with mint and brown onions.

Kesar Pulao

Dum cooked saffron flavoured rice with whole fragrant spices.

Jeera Mattar Pulao

Finest basmati rice cooked with green peas and tempered with royal cumin.

Sada Chawal

Plain steamed basmati rice

Mixed Naan Basket

Assortment of plain, garlic chilli, potato Kulcha and peshawari naan.

Sanjha Special Jumbo Naan

Large naan stuffed with keema or chicken tikka, red onions, Cheddar cheese and green coriander

Plain Naan

Classic leavened bread made with refined flour cooked in Tandoor.

Butter Naan
Garlic Chilli Naan

Naan flavoured with fresh green chillies and garlic

Peshawari Naan

Bread stuffed with raisins, cashew nuts, pistachio and cherries.

Stuffed Kulcha

Leavened Naan Bread with stuffing of (Paneer/ cheese/ onion/ potato)

Keema Naan / Paratha

Stuffed with spiced up lamb mince

Tandoori Roti

Unleavened bread from whole wheat flour

Lachha Paratha / Pudina (mint) Paratha

Unleavened whole wheat multilayered bread with or without mint flavour

Stuffed Paratha

Whole wheat flour bread stuffed with (Paneer/ cheese/ onion/ potato)


Deep fried semolina and refined flour bread


Deep fried whole wheat flour bread

Methi Roti

Fenugreek flavoured whole wheat flour bread

Tawa Roti (Chapatti)

Side Orders

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.

Poppadoms and Chutneys

Mixture of plain and spicy poppadoms served with homemade chutneys and relishes

Lachha Pyaz, Nimbu Te Mirchan

Red onion salad with lime and green chilli

Spicy Onion salad
Chatpate Chips

Fries Punjabi style, sprinkled with chaat masala.

Chatpate Onion Rings

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.

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