Kohlis Indian Restaurant

Mixed vegetables in a crispy pastry and deep fried.

Finely diced potatoes, onions and baby spinach dipped in masala, deep fried with chickpea flour batter.

Most popular Indian Entree. Short pastry pockets filled with vegetables and spices.

Mashed potatoes, baby peas, whole dried coriander seeds, fenugreek leaves and Indian spices with cottage cheese, lightly crumbed and deep fried.

Fish fillets marinated in a special blend of spices, coasted with ginger, garlic, whole coriander and carum seeds deep fried.

Prawns marinated in special blend of spices, coasted with ginger, whole coriander, carum seeds, deep fried and garnished with garlic butter sauce.

Chicken wings marinated overnight with spices, yogurt, spinach, fresh cream & mint.

Chicken wings marinated overnight with hung yogurt, spices, ginger and garlic skewered in tandoor.

Boneless chicken fillets marinated overnight with spices, yogurt, spinach, fresh cream & mint.

A speciality from the city of Nawabs Lucknow. Lamb and chicken mince with onions and green spices, mint flakes pressed on a skewer and smoke roasted.

Mushroom marinated with herbs, spices, ginger, garlic, sour cream, Parmesan cheese, skewered along with capsicum and onions char grilled in tandoor.

Homemade cottage cheese marinated with hung yogurt, garlic, ginger and spices.

Jumbo prawns marinated with spices, yogurt, sour cream, Parmesan cheese, ginger and garlic. Cooked gently over a low fire.

1 pc each of Veg Samosa, Veg Pakora, Malai Wings and Seekh Kebab.

Kohli’s most popular dish. A chicken delicacy, firstly half cooked the tandoor way and then finished the curry way. A creamy tomato flavoured curry with butter and a touch of pepper.

Most popular Indian dish in London. Chicken tikka pieces cooked along with fresh onions, capsicum and tomato, topped with lemon juice and fresh coriander.

Chicken Chettinad is one of the most popular dishes from South India, Chicken is cooked with mustard seeds, coconut cream, dry chilli, curry leaves, spices & herbs.

Tender boneless chicken pieces cooked in fresh cream with fenugreek leaves and a touch of black pepper.

Tender pieces of chicken cooked in alphonso mango puree.

A delicious spicy beef curry, prepared in south Indian style with garam masala, fenugreek and curry leaves.

A king’s favourite, known throughout India. A bowl full of highly flavoured creamy textured boneless beef curry.

Not for the faint hearted! For those who like it hot. A typical Goanese style dish cooked in vinegar & spices.

Morsels of beef cooked with vegetables, spices, fenugreek and curry leaves and a touch of cream.

A traditional Indian favourite. Lamb cooked with fresh onions, capsicum and tomato, topped with lemon juice and garnished with fresh coriander and ginger.

A popular preparation of lamb from North India. Rich gravy is used to finish the pot roast with ground cumin seeds and garnished with fresh coriander.

Lamb blended to perfection Mughlai style, spices from hilltops of Kashmir, puree of leafy green spinach with touch of fresh cream.

Fish cooked with the flavour of tomatoes, herbs and fresh coriander.

Fish cooked with desiccated coconut, fresh cream, mustard seeds, ginger and garlic extracts and green spices.

A dry combination of jumbo prawns, chunks of onions, tomato, capsicum and special masala paste.

Prawns cooked with desiccated coconut, capsicum, fresh cream, carum seeds and a touch of vinegar.

A divine spicy goat curry from the house of Maharaja Patiala - goat slow cooked in rich authentic flavours.

Goat cooked in traditional Punjabi style with spices, tomatoes, onion, capsicum and coriander.

A popular preparation of lamb from North India. Rich gravy is used to finish the pot roast with ground cumin seeds and garnished with fresh coriander.

A king’s favourite, known throughout India. A bowl full of highly flavoured Creamy textured Chicken curry

Black lentils cooked with tomato puree and fresh cream on a slow fire. An absolute delight from the Rasoee of Patiala.

Black Lentils cooked with tomato puree with spices on slow fire. An absolute delight from the Rasoee of Patiala.

A traditional chick pea curry with combination of spices and a favourite in Punjabi Dhabas (Roadside eateries).

Fresh mushroom and peas slow cooked in a savoury sauce of tomatoes, onion, herbs and tempered with roasted cumin and fenugreek leaves and cream.

Potatoes and cauliflower sauteed with onion, tomatoes and herbs.

Croquettes of cottage cheese, potatoes, peas, corn and carrot, cashew nuts and spices, simmered in a sauce of crushed tomatoes, onions and fresh cream garnished with almond flakes.

Seasonal mixed vegetables in almond and cream based curry sauce.

Dry combination of home made cottage cheese along with capsicum, onion, tomato cooked in Karahi style, garnished with ginger and fresh coriander.

Homemade cottage cheese simmered in creamy tomato based sauce, cooked with butter, fenugreek leaves and spices.

Dry combination of spicy spinach puree and homemade cottage cheese.

Plain boiled basmati rice.

Fluffy saffron rice with dried nuts, fruits and cardamon powder.

Mixture of mixed vegetables, spices and rice from house of Nawab of Hyderabad.

Mixture of diced chicken, spices and rice from house of Nawab of Hyderabad.

Mixture of diced beef, spices and rice from house of Nawab of Hyderabad.

Mixture of diced Lamb, spices and rice from house of Nawab of Hyderabad.

Green leaves, tomato, cucumber and carrot.

Wholemeal bread Vegan

Wholemeal bread.

White flour bread.

White flour bread topped with butter and herbs.

Flavour of fresh garlic and coriander.

White flour bread topped with butter and chilli flakes

Bread stuffed with clarified butter and lightly garnished with coriander.

Stuffed with potato, peas and spices.

Stuffed with shredded and cottage cheese, spices and topped with butter.

Stuffed with tasty shredded cottage cheese and spices topped with garlic and coriander.

Stuffed with dried fruit and nuts.

Layered wholemeal bread topped with melted butter.

Yoghurt based traditional drink.