The Viceroy Fine Dining Dunfermline - Menú completo

A strong spicy dish; slightly hot and cooked with fresh onion, capsicum, green chillies, tomatoes and yoghurt, the original tasty dish. Hot.

This sauce is fairly hot and spicy, accompanied with a wedge of lemon. Hot.

Cooked with extra seasoned onions and spices, from the province of punjab. Mild.

Lentils cooked with onions, tomatoes, garlic, ginger, fresh coriander and a blend of spices. Medium.

A special dish from the Mongul era of India. A mild dish cooked with ground cashew nuts, fresh cream, sun-dried fruits and topped with crushed pistachio nuts and flaked almonds. If required extra chillies can be added on request. Mild.

This sauce is a mixture of potatoes, cauliflower, peas, carrots and courgettes. Medium.

All of these dishes are cooked with the finest of ingredients, blended with freshly ground punjabi spices, peeled and grated fresh ginger and garlic in cumin butter. A great tasty dish.

Cooked with mustard and spinach leaves.

Sauteed okra.

Potatoes in rich gravy.

Potatoes and peas in a yoghurt sauce.

Spicy chickpeas.

Spicy cauliflower and potatoes.

A popular dish at South Indian festivals and weddings, cooked with potatoes and sun-dried apricots with fresh cream and mild spices. Contains. Mild.

Boneless lamb fillet, cooked with alternate punjabi spices, cooked in the tandoor.

Chicken fillet with onions, mushrooms and capsicums cooked in the tandoor.

Sweet and sour.

Vegetarian.

Hot.

Chicken or lamb.

Medium.

Tandoori wings.

Cooked with fresh ginger, garlic, onions, mushrooms, sweetcorn and a touch of brandy. A great deal of experience and expertise goes into preparing this dish. If required extra chillies can be added on request. Medium.

Chicken on the bone marinated with yoghurt and spices, cooked in the tandoor.

Fresh king prawns, marinated with yoghurt and spices, cooked in the tandoor.

Tender chicken or lamb mince with onions, herbs, Indian spices and grilled on charcoal.

Cooked to a slightly tangy sauce with a little deal and medium spices which can be altered to suit a hotter palate. Medium.

Cooked with pineapple, cream, mild spices and herbs. Mild.

Cooked with bananas, cream, mild spices and herbs. Mild.

Another popular korma, cooked with mild spices, freshly chopped fruit and cream. Mild.

Very mild dish cooked with cream, coconut and yoghurt topped with flaked almonds, pistachio nuts and dry fruit slices. Mild.

By far the most popular korma dish. Cooked with creamed coconut, cream and mild, freshly peeled spices. Mild.

Cooked with mangoes, cream, mild spices and herbs. Mild.

Prepared with cream, fruits, nuts and raisins. Sweet and creamy with a real nutty taste. Contains nuts. Mild.

Cooked with succulent prawns, garnished with pineapple in a medium sauce, green peppers, ginger and garlic. Suitable for everyone. Medium.

Cooked with pineapples. Slightly mild. Mild.

This is achieved by cooking meat, poultry or king prawn in a tandoor with special reshmi masala, then treated in cashni sauce with mushrooms, green peppers and ground cashew topped with almond flakes and fresh coriander. Contains nuts. Mild.

Spiced delicacy. Ingredients cooked with fresh ginger, garlic and fresh chillies, then garnished with freshly ground coriander. This dish is hot and spicy. Hot.

Cooked with punjabi herb methi (fenugreek) and in spinach, fresh tomatoes, spring onions and spices. Medium.

Extra mixture British steak, marinated in our homemade spices, cooked in the tandoor and served with rice.

An excellent form of mild to medium strength korma with a slightly tangy flavour and a use of ground pistachios. Contains nuts. Mild.

Prepared with cream, a touch of fresh coriander and white wine. Very mild and very tasty. Mild.

Marinated in a special tandoori masala cooked in a tandoor on slow heat to retain all natural flavours with a touch of our house wine, mangoes and fresh coriander. If required extra chillies can be added on request. Medium.

Mushroom pakora, chicken pakora, vegetable pakora, chicken tikka garlic chilli, chicken tikka bhuna, chicken korma, lamb karahi, 2 pilau rice and 2 naan.

Vegetarian.

Marinated and barbecued in a tandoori oven then cooked in masala sauce with fresh herbs, garlic and ginger. Full of flavour. Contains nuts. Mild

Biryani is a meat and rice dish rolled into one. Long grain basmati rice, flavoured with exotic spices, layered with vegetables and served with curry sauce.

A milder version of Jaipuri, cooked with fresh cream and a choice of vegetables. Mild.

This dish is extra hot. Hot.

Cooked with fresh green capsicums and pure Punjabi spices, served in a thick sauce. Medium.

Cooked with mangoes. Slightly mild.

This dish is prepared in a special sauce made with red wine, yoghurt, ground cashew nuts and fresh cream. A very popular dish from East India cooked to a mild or medium strength. Contains nuts. Mild.

Vegetarian.

Prepared tikka style and cooked with garlic butter and a blend of warm spices giving an excellent dish of medium-hot strength. Medium.

Spinach with cheese.

Roasted aubergine.

Vegetarian.

Vegetarian.

Cooked with mango pulp, lemon juice, tomatoes and spices. Has a sweet and sour taste. Mild.

Cooked in a delicate sauce of fresh cream, herbs and ground cashew nuts with peeled plum tomatoes cooked gently in melted butter to a mild or medium strength. Contains nuts. Mild.

A tangy sauce, sour and creamy, cooked with mild spices and a wedge of lemon. Contains nuts. Mild.

A selection of tinda (Indian baby pumpkin) aubergines, bhindi (okra) and courgettes. Medium.

Simmered in mild spices in a sauce of fresh cream, a little yoghurt, ground cashew nuts and flaked almonds. This produces a very mild dish. Contains nuts. Mild.

A rich creamy dish prepared using cream, mild spices and egg yolk. Mild.

Bombay or punjabi.

Vegetarian.

Boneless lamb, marinated with yoghurt and spices, cooked in the tandoor.

Boneless chicken, marinated with yoghurt and spices, cooked in the tandoor.

A strong spicy dish, slightly sour, cooked with tangy pickle, fresh green chillies and a wedge of lemon. Hot.

Barbecued pieces cooked in a fresh garlic chilli sauce with fresh coriander. Finished off with a topping of fresh green chillies. Hot.

A popular dish in Punjab. Prepared with green chilli, chilli sauce, tomatoes and freshly chopped coriander. Hot.

Vegetarian.

Cooked with green chillies, various spices and herbs. Hot.

Lamb chops, on the bone, marinated and cooked in the tandoor.

Potato fritter, aubergine pakora, vegetable pakora and mushroom pakora. Vegetarian.

Chicken tikka, lamb tikka, chaat patay and seekh kebab.

Cooked with fresh coriander, capsicums, spring onions and pure punjabi spices. Medium.

On the bone.

Tender chicken breast, lamb or king prawn prepared carefully with selected Punjabi spices, fresh onions, capsicums and green chillies. A delightful hotter tasting dish. Chicken marinated in a special sauce. Hot.

Hotter than a vindaloo, this curry is cooked with lemon, fresh green chillies, creamed coconut, herbs and spices. Hot.

Consists of quarter chicken, chicken tikka, lamb tikka, seekh kebab, king prawn and naan bread.