Punjab House Dundalk

This dish is named after Madras, the capitol of Southern India

Cooked using special pickling spices, a fairly hot dish

A specialty of the Afghani Tribes

Bite sized pieces of chicken or vegetables dipped in a spicy gram flour batter and deep fried. Served with side salad & starter sauce

A mildly spiced thick sauce flavored with tomatoes, lemons & onions with a caramelized nutty topping

Any 2 starters, any 2 main course (excluding tandoori shaslick & prawn dishes), 2 rice, 1 plain naan. Extra £1 for garlic naan or peshwari naan

Meats marinated in a special blend of herbs, cooked with dices of peppers, onions & tomatoes in a unique spicy sauce

Any starter, any main course (excluding tandoori shaslick & prawn dishes), rice or chips or plain naan & a can of mineral

Any starter, any main course (excluding tandoori shaslick & prawn dishes), rice or chips or plain naan & a can of mineral

Any 2 starters, any 2 main course (excluding tandoori shaslick & prawn dishes), 2 rice, 1 plain naan. Extra £1 for garlic naan or peshwari naan

Chicken or lamb cooked with a special blend of herbs, spices & fresh spinach

Chicken or lamb cooked with mushrooms, peppers, onions & tomatoes in a spicy sauce

Chicken, lamb king prawn & mince cooked with onion, fresh coriander, green chillies in a thick sauce

A specialty of the Afghani Tribes

Cooked using special pickling spices, a fairly hot dish

Chicken pakora, onion bhaji & chicken tikka

Chicken wings, seekh kebab

Minced chicken or vegetables enveloped in a home-made pastry, fried and served with a tangy sauce & side salad

Bite sized pieces of chicken or vegetables dipped in a spicy gram flour batter and deep fried. Served with side salad & starter sauce

Sliced onion & spices mixed with flour. Formed into small pancakes and deep fried. Served with a side salad & starter sauce

Balti is the local cuisine of the fearless "pathan" tribes of the khyer pass. These people are always on the move and cook mostly in the open whole spices, meat, peppers, onions & coriander. Cooked together in a sealed pot until the meat is tender

Meats marinated in a special blend of herbs, cooked with dices of peppers, onions & tomatoes in a unique spicy sauce

A mildly spiced thick sauce flavored with tomatoes, lemons & onions with a caramelized nutty topping

Cooked on a skewer with cubes of peppers, tomatoes & onions. A very balanced & healthy meal.

Biryani style of cooking consists of cooking rice, meat, vegetables together at the same time

This dish is named after Madras, the capitol of Southern India

Descended from the Portuguese in Asia at the beginning of the 17th Century. Portuguese traders & catholic missionaries contributed to this very hot dish. A mixture of hot chillies, onions, tomatoes & a dash of vinegar

This is a very popular dish. A native of the Himalayan mountain ranges in Nepal. Like the soft spoken and very brave Gurkha people. This dish is sweet, sour & very hot, with a very distinct fruity flavour

Hot dish

This recipe is a contemporary of the British Rule India. The Feringhee was not used to the hot food in India, so he invented this dish which is creamy, rich & mild

The basic staple diet of Indian & Pakistanians all over the world

Cooked using a lot of chopped onions, ginger, garlic, cumin, fresh coriander & a generous sprinkle of sliced tomatoes

In the 16th Century a group of people known as Pharisee traveled to the Bay of Kutch fearing oppression in their native Persia (Iran). The King of Kutch gave them refuge on the condition they adopt the local customs & traditions. The Pharisee being meat eaters started cooking meat with lentils & vegetables so as not to offend the local vegetarian population

A very mild and sweet dish cooked with cream and using almonds, coconuts & fresh cream

Minced lamb flavoured with ginger, garlic, onions & fresh corriander

With rice or chips

Cheese, onion & peppers

Please ask your server for dip allergens