Cafe Shafali

Chicken Samosa

Pastry stuffed with spiced ground chicken.

Vegetable Samosa

Triangular Pastry stuffed with vegetables.

Onion Bhaji

Sliced onion mixed with herbs and spices, dipped in Bashan (chick pea flour).

Pakura

Choice of fresh Vegetable, Chicken or Shrimp, dipped in Indian batter mixed with herb and spices.

Seekh Kabob

Lean ground beef marinated with herb and spices, tenderly done in tandoori oven.

Chicken Tiika

Mildly marinated chicken breast roasted on skewers in the Tandoori oven.

Appetizer Platter

A plate that gives you a taste of almost everything

Papadum

Thin and crispy flat bread made from chick pea flour

Dal (Lentil Soup)

A delicate balance of yellow and red lantails with hint of Turmericlemon and cilantro.

Mulligatawny

Chicken and Vegetable soup invented by Anglo-Indian.

Chicken Tiika Salad

Fresh crisp Romaine topped with diced Tomato, cucumber and sliced Chicken Tikka.

Chicken Tikka

Beef Kabab

Succulent Lamb

Vegetable

Butter Chicken

Marinated chicken smoked and cooked then simmered in yogurt, almond and raisin based curry. Very popular.

Lamb Curry

Traditional Balti cooking. Its a long, slow simmering, which makes the meat very tender.

Chicken Curry

Classic good feel curry. Lots of flavour with spicy kick.

Beef Curry

Chunks of beef slowly cooked with potato, full flavoured with medium heat.

Saag Paneer

Spinach & Indian cheese curry. Hint of sweetness with a creamy taste. Its the ladies favourite. Some men love it too.

Aloo Gobi

Potato & Cauliflower dish. A star on an Indian dinner menu. Great balance of spices that will tingle your taste palate.

Mixed Vegetable Curry

Loads of veggies sautéed with garlic, ginger, and onion. Finish with tomato and green paper in thick gravy.

Chick Pea & Eggplant with Tamarind

This curry is sweet, sour and bit hot. Fresh Eggplant and chick peas with savoury tamarind.

Matter Paneer

Cubes of Paneer home made cheese slow cooked in a silky smooth yogurt base curry sauce .

Butter Chicken

Marinated chicken smoked and cooked then simmered in yogurt, almond and raisin based curry. Very popular.

Lamb Curry

Traditional Balti cooking. Its a long, slow simmering, which makes the meat very tender.

Chicken Curry

Classic good feel curry. Lots of flavour with spicy kick.

Beef Curry

Chunks of beef slowly cooked with potato, full flavoured with medium heat.

Saag Paneer

Spinach & Indian cheese curry. Hint of sweetness with a creamy taste. Its the ladies favourite. Some man love it too.

Aloo Gobi

Potato & Cauliflower dish. A star on an Indian dinner menu. Great balance of spices that will tingle your taste palate.

Mixed Vegetable Curry

Loads of veggies sautéed with garlic, ginger, and onion. Finish with tomato and green paper in thick gravy.

Chick Pea & Eggplant with Tamarind

This curry is sweet, sour and bit hot. Fresh Eggplant and chick peas with savoury tamarind.

Eggplant Bhaji

A dry curry of eggplant with tomatoes, onions and other spices

Begun Bhartha

Eggplant roasted in the Tandoor then sautéed with herbs and spices.

Mushroom Bhaji

Mushroom sauteed with green pepper, onion and selected spices.

Vegetable Samber

A South India delight! Mix vegetable curry with lentils. Spicy.

Matter Paneer

Cubes of Paneer home made cheese slow cooked in a silky smooth yogurt base curry sauce .

Rogan Josh

Rogan josh is a staple of Kashmiri cuisine. Braised boneless lamb chunks cooked in a gravy based onions or shallots, garlic, ginger and aromatic spices. Garnish with sauteed sliced Tomato,black Onion seed and Turmeric.

Jhalfrezi

Name comes indirectly from Chineseand Bengali jhāl, and Urdu parhezī. Jalfrezi is a type of curry in which marinatedmeat or vegetables cooked in oil, spices and greenchillies to produce a dry thick sauce.

Malai Curry

This yogurt based curry dish combines with coconut milk, onion, ginger and garlic pastes, and freshly ground spices.Bengali favourite. Best with Basmati Pilaf Rice.

Korma

The flavour of a korma is based on a mixture of spices, including ground corianderand cumin, combined with yogurt. From 16th century to theMughal incursions into present-day Northern India, Pakistan and Bangladesh.

Dhansak

Dhansak consists of lentils, spices, fenugreek leaf (methi), ginger, and garlic together with meat. It combines elements of Persian and Gujarati cuisine.

Vindaloo or Tindaloo

The name Vindaloo is derived from the Portuguese dish Carne de Vinha d Alhos, a hot dish of meat with wine and garlic. Vindaloo is one of the hottest dishes on the menu , although we serve a Tindaloo in addition, dish originating inBangladesh, bit hotter.

Dupiaza

In Persian meaning (having) two onions. It is prepared with lots of Onions, both cooked in the curry and as a garnish. Onions are added at two stages during cooking,hence the name two onions.

Mixed Seafood Curry (Goan style)

Filet of Haddock with shrimp and Scallop spiced with coconut milk. Hot.

Fish Curry

A classic, very flavourful.

Shrimp and Scallop Malai

A Muglai curry. Creamy and mild.

Sag Shrimp

Shrimp cooked with leaf spinach.

Chicken Tikka

Seekh Kabab

Shrimp

Fish Filet

Plain Naan

Cheese Naan

Garlic Naan

Tandoori Roti

Basmati Pilaf Rice

Peas Pilaf Rice

Kashmiri Rice

Vegetable Biriyani

Chicken Biriyani

Beef Biriyani

Lamb Biriyani

Raita

Yogurt with cucumber, great compliment to spicy food

Kachumbari

Onion and Tomato salad mixed with spices

Mango Chutney

Mango aged in a Oak barrel. English invented it and we love it

Pickles

Sour and salty, a must for many east Indian dinner table

Plain Yogurt

Made right here old fashion way

Gulab Jamun

Buttermilk dumpling in a cardamom, cinnamon syrup with hint of rose water.

Rasgulla

Cheese ball poached in sweet sauce with hint of rose water.

Rasmalai

Rasmalai consists of sweet white, cream coloured balls (or flattened balls) of paneer soaked in malai (clotted cream) flavoured with cardamom nutmeg. Garnish with Pistachio. A fine East Indian delicacy.

Rice Pudding

In Bengal, it is called payas or payesh.A traditional Bengali meal ends with payas that is rich and creamy.

A

Dal Soup

Saag paneer and Chick Pea Curry

(This is a plate serving with Rice and Salad)

Dessert

B

Samosa

Butter Chicken and Aloo Gobi

(This is a plate serving with Rice and Salad)

Dessert

C

Onion Bhaji and Samosa

Lamb Curry and Chick Pea Curry

(This is a plate serving with Rice and Salad)

Dessert

A

Samosa and Onion Bhaji

Chick Pea Curry , Aloo Gobi and Saag paneer

Individually served in a bowl with Rice and Naan Bread

Condiments

Dessert

B

Appetizer Platter

Butter Chicken. Lamb Curry and Aloo Gobi

Individually served in bowl with Rice and Naan Bread

Condiments

Dessert

C

Appetizer Platter

Mixed Seafood Curry and Aloo Gobi

Individually served in bowl with Rice and Naan Bread

Condiments

Dessert