 |
|
Sumptuous
cuisine can only be prepared by the finest chefs and they don't come any
finer than the table masters at India's Taj Group of Hotels spread across
New Delhi, Bombay, Calcutta, Madras and Hyderabad. The Viceroy is
delighted to announce that a renowned chef from the Taj Group will be
preparing these exciting dishes for you, drawing from his vast experience
and culinary expertise.
Eat at any of
our three restaurants in Polegate, Newhaven and Hadleigh
or order a take-away, the choice is yours.
View our new take-away menu in
PDF
format
(746KB -
Adobe Reader required) |
|
|
Appetisers
Goat
Cheese Samosa
Pastry parcels stuffed with spinach and goat's cheese
Jalapeno Delight
Jalepenos stuffed with cream and cheese and fried in
breadcrumbs
Mysore Prawn
Tiger King prawns marinated and tossed in a corn flour batter
Tikka Platter
Flame grilled assortment of chicken, lamb & fish, deep fried
in a corn flour batter |
Main
Courses
Vegetable Navratan
Spiced exotic vegetables shallow fried and garnished
Chicken Lazeez
Fillets of chicken breast in a smooth almond & tamarind honey
- deliciously mild
Seena Naringi
Chicken breast fillets treated with almonds, sultanas, mint &
coconut
Mahi
Monk Fish
Monkfish prepared in a rich lentil sauce |
Vegetarian Side Dishes
Shirazi Palak
Fresh spinach leaves and mushrooms tossed in cumin, ginger &
a range of delicate spices
Vegetable Nabrangi
Succulent aubergine chunks tossed in a corn flour batter &
garnished with an assortment of peppers & delicacies
Shan-e-Pumpkin
Cubes of pumpkin spiced with fresh curry leaves
Nihari Courgette
Diced courgette simmered with herbs & ground spices |
| |
Lamb
Shank
Thoroughly garnished lamb using curry leaves, coconut milk,
mustard & black cumin seeds
Nilgiri Duck
Barbury duck vlended with aromatic spices and cashew nuts
King
Prawn Moilee
Whole King prawns gently simmered with turmeric and freh curry
leaves
|
Sundries
Lemon
Rice
Tomato Rice
Lachi Paratha
|
