Chicken Pakora - £3.95
Chicken marinated in spices and then coated with flour and deep fried.
Lamb 3 Way - £4.50
Lamb chops, Raunaq-e-Sheekh and lamb samosa.
Hot Chilli Fish - £4.50
Fresh pieces of white fish (panguas) on a crisp light spiced batter, tossed in hot chilli garlic. Wow!
King Prawn Puri - £4.95
A Moza favourite, pan fried king prawns, lightly spiced and served on our hot thin puri bread.
Hash De Modu - £4.95
Strips of prime duck breast, shallow fried until crispy, served with a drizzle of golden honey and roasted sesame seeds. A revelation.
Jinga Til Tinka - £4.95
Deep fried king prawns with vermicelli coating, crunchy and juicy, delicious with chutney.
Onion Bhaji - £3.50
The secret is cook them fresh and quickly in authentic spiced batter. We do.
Aloo Chat - £3.50
Potatoes stir fried in chatt masala.
Stuffed Veg Pepper - £3.95
Grilled bell pepper stuffed with spicy mixed veg.
Panir Chilli - £3.95
Indian cottage cheese stir fried with fresh green chillies, capsicum and tomato sauce.
Mix Veg Platter - £3.95
Onion bhaji, aloo pakora, mushroom and pakora and veg samosa.
Panir Ka Soola - £4.50
Home made Indian cottage cheese, peppers, pineapple and piaz marinated in yoghurt, ginger and garlic, roasted in the tandoori.
Raunaq-e-Sheekh - £3.50
Minced lamb complimented by the singing flavours of coriander, capsicums, ginger and green chilli, creating an extraordinary play of tastes. Salmon fillets marinated in delicious herbs and spices, then cooked in the clay oven.
Mirchi Murgh - £3.95
Succulent breast fillet of chicken, marinated and deep fried before being infused with the flavours and aroma of tossed bell peppers, spring onion, fresh chilli and garlic.
Lamb Chops - £3.95
After marination in spices we cook our choice lean cuts of lamb quickly in the clay oven. Definitely tender and tasty.
Korahi Kebab - £4.50
Mix kebab cooked in clay oven then quickly stir fried with capsicum, onions and spicy sauce. Something different, a must try.
Salmon Tikka - £4.95
Salmon fillets marinated in delicious herbs and spices, then cooked in the clay oven.