Bayleaf Kitchen Menu

for one A medley of chicken tikka, malai tikka, king prawns, seekh kebab and lamb tikka. Served with fresh coriander and mint chutney.

for two A medley of tandoori salmon, king prawns, monkfish and Amritsari. Served with tamarind and mint sauce.

for two (meat) Selection of Chicken Tikka, Seekh Kebab, Onion Bhaji and Veg Samosa. Served with tamarind sauce, mint sauce ans salad.

(V) Papdi Chaat is an Indian street food snack that is highly relished. Prepared with short crust flour cake. Served with sweet yoghurt and tamarind sauce with chopped onions and tomatoes.

(V, G) Lightly spiced, deep-fried potato cake. Served with chick peas, tamarind and sweet yoghurt.

(G) Punjabi samosa served with tamarind chutney, green chutney, sweet yoghurt on a bed of chick peas.

(V, G) Batter fried cottage cheese tossed with garlic, chilli sauce and Juliane Bell Peppers. Served with salad.

(V, G) Sliced onions mixed with light spices and gram flour then deep fried. Served with mint sauce and salad.

(G) Named after the city where it originated, Amritsar, Punjab, Tilapia fillet marinated with lemon juice, caraway seeds, fenugreek and turmeric, coated with a batter of gram flour and deep fried. Served with salad and mint sauce

(G) Baby crabs marinated with salt and crushed peppercorns then deep fried with rice four. Served with sweet chilli sauce.

(G) Kathi roll is a street food - originated from Kolkata, India. Sauté chicken or paneer strips stuffed in shallow-fried parantha. Served with baby leaf salad.

(G) Kathi roll is a street food - originated from Kolkata, India. Sauté chicken or paneer strips stuffed in shallow-fried parantha. Served with baby leaf salad.

Lamb mince marinated with fresh green chillies, ginger, garlic and spices and cooked over the charcoal. Served with mint sauce and salad.

(G) Batter fried king prawns tossed in a spicy garlic sauce with bell peppers and onions.

(G) Deep fried Indian bread stuffed with either shrimps, minced lamb, chicken or paneer.

Chicken diced and simmered in sweet and tangy sauce.

(G) Batter fried chicken tikka tossed in garlic chilli sauce.

Crab and code minced sauté with the spices, served with coriander and fresh mint chutney.

Sword fish marinated with Kashmiri chillies, Greek yoghurt, fresh ginger and spices cooked in clay oven.

(Lamb Shank) Succulent lamb shank cooked overnight in various pots, whole spices and aniseed. The dish originated in Lucknow.

Speciality of the Punjab region. Lamb on the bone and lamb mince cooked together with whole spices.

Home style lamb curry on the bone, cooked in a sealed pot with whole spices, onions and tomatoes.

A traditional dish from Punjab region. Chicken tikka cooked with tomatoes, onions and yoghurt brunoise peppers.

Diced lamb marinated overnight with spices and yoghurt. Cooked in a sealed pot

Lai Maas is a fiery Rajasthani meat curry. Lamb cooked in a variety of masalas with a burst of red chillies

Railways Lamb Curry was developed by the chefs of the Indian Railways. Spicy and thin saucy lamb, cooked in thin and spicy sauce with potatoes, cauliflower and mushrooms.

Hot South Indian delicacy of chicken on the bone simmered in onion sauces, roasted chattinad spices (coconut, star anise, red chillies, black peppercorn) with pilau rice

A very popular dish of Peshawar region. Chicken on the bone cooked with tomatoes which gives the dish a tangy and sweetened flavour with flavour of black peppers.

Traditional home made chicken curry. Chicken on the bone, cooked in a pot with its own stock and whole spices.

(N) Tandoor roasted chicken tikki simmered in a sweet and tangy tomato and cashew nut gravy.

Chicken on the bone cooked in a traditional of brown onion rich sauce in ground black peppercorns.

A Hyderabadi delicacy of chicken. Chicken breast simmered in fresh fenugreek leaves, finished with a touch of cream

Light spiced pot roasted chicken tikka, simmered in sweet and sour flavour tamarind and tomatoes sauce, tempered with mustard seeds.

Pot roasted barberry duck breast marinated with salt, lemon juice, tumeric and ground mixed spices, cooked in a black peppercorn, star anise served with pepper sauce and pilau rice.

Pan roasted Barberry Duck breast, served with tamarind sauce and pilau rice

Marinated pieces of Monk Fish cooked in a yoghurt based gravy. The curry is robust, slightly spicy and delicately sour with the curd ans spices. The fish is really tender and soft having absorbed the wonderful flavours of the gravy.

A Bangali delicacy. Sword fish cooked in masala fish curry tempered with mustard seeds and curry leaves.

King prawns cooked in tamarind, coconut and jaggery making it a perfect South Indian delicacy.

A classic favourite of the Goan region. King Prawns cooked in onion, tomatoes and coconut milk sauce tempered with curry.

Shredded paneer tikka simmered in bell pepper sauce.

(N) Diced cottage cheese simmered in a sweet and tangy tomato and cashew nut sauce.

Garden green peas and cottage cheese cooked in a chopped masala and brown onion sauce.

Cottage cheese simmered in spinach.

Mushroom and cottage cheese simmered in onion and tomato and cashew nut sauce.

(G, N) Deep fried potato and paneer balls simmered in a tomato and cashew nut sauce.

Green peas and mushroom curry finished with a touch of cream.

Dal Makhani is a staple food originating from the Punjab region of the Indian subcontinent. Black lentil, kidney beans and split chick peas cooked overnight on a slow flame finished with cream and butter.

Plain boil basmati rice

Basmati rice cooked in sealed pot in flavour with whole spice.

Basmati rice cooked mushroom.

(N) Basmati rice tempered with curry leaves and mustard seeds with flavour of fresh lemon juice.

(N) Basmati rice cooked with boiled eggs and green peas, garnished with cashew nuts and raisins.

Basmati rice cooked with lamb minced.

Peas rice tempered with whole Cumin.

A classic refined flour leavened bread cooked in Tandoor.

Tandoori cooked nan with cheddar cheese, chilli and fresh coriander.

Nan stuffed with lamb minced and cooked in Tandoor.

Crispy and flaky multi-layered whole wheat flour bread cooked in Tandoor, brushed with butter.

(G) Mint flavoured flaky wheat flour bread cooked in Tandoor.

(G) Thin rolled wheat flour bread, shallow cooked over griddle.

(G) Wheat flour bread cooked in Tandoor.