Aagrah - Menú completo

Roti, thoughtfully rolled, delicately thin and finished on the bottom of a tawa

Guests in Kashmir are honoured with the best food cooked in home churned butter. Succulent chicken in a silky smooth sauce a proper curry.

Golden, crispy, layered and finished with ghee on a tala

Succulent chicken lovingly marinaded, in a fragrant spice blend, battered with gram flour and deep fried. India's answer to southern fried chicken.

A cooling affair of yoghurt and cucumber take the heat out of curry

A bright curry of tomatoes, coriander, nuts and green chillies accompanies diced succulent chicken. Yorkshire and India in equal measure

A sturdy cheese that spends its early life squashed under a slab of stone. Rugged and bold, here its patiently grilled over wood charcoal, soft and gentle beneath a proud exterior

On the hills of Sarhad, freshly diced chicken is marinated in a fiery tikka blend and crisped over an open fire. Lean and clean. if it works for the noble people of Pakhtunkhwa, it works for us.

Perhaps the smoothest of India's many curries, homemade butter, tomatoes and ginger are steeped with bay leaf, constituting this redolent affair.

Crispy vegetable samosas sit with saucy chickpeas and potatoes, covered in cool yoghurt. Warm to some cold to others, moreish to all topped off with tangy tamarind.

Vibrant chickpeas in a bold partnership with coriander, onions, whole black pepper and cardamom. Served with puri bread of the finest flour.

Well-reared mutton paired with crushed red chillies, full bodied garlic, and a dash of lime. Distinct, bold, and unmistakably Punjabi

A fiery affair of green chillies, freshly ground black pepper and garlic accompany succulent chicken. The heat is tempered with cooling yoghurt; a Pakhtun favourite

we started making these when we opened our first branch in 1977. We've preserved Mrs Sabir's recipe for four decades.

Premium minced lamb season with coriander, green chillies, and a well curated spice blend, grilled over wood charcoal to unlock their flavour.

Rich sponge is layered with opulent icing to make the most chocolatey of chocolate cakes

A right royal treat! Special blend of finest dairy kulfi made using rabid (concentrated milk), topped with saffron sauce and garnished with almond and pistachio

Vanilla sponge immersed in rich and creamy strawberry sauce the nation's favourite

A chocolate Bourbon biscuit base sits beneath a deep layer of smooth chocolate chip cookie dough, crowned with New York Cheesecake

Sophisticated Swiss chocolate shavings give flavour to a creamy, lovingly made ice cream

Madagascan bourbon vanilla blended with alpine cream; so good you will think you're dreaming

Tender chicken steeped in a rich curry of garlic, ginger, fresh coriander and poppy seeds. An Aagrah signature dish.

From the busting bazaars of Bombay, our puri hosts diced onions, chickpeas and hearty British potatoes. Overflowing with tangy tamarind chutney and topped off with crunchy sev noodles, this is a Bombay feeling on a Sheffield Plate.

Who would want a pizza

with a loving garlic garnish

Baked with shredded coconut, sultanas and fragrant pineapple for the sweet toothed

The classic companion to most dishes

Spring leaf spinach accompanied by fragrant garlic, bold onions and full bodied tomato an verdant accompaniment

Diced chicken paired with crushed red chillies full bodied garlic, and a dash ofd lime. Unashamedly bold and unmistakably Punjabi.

A staple of Bengal is a rich sauce of Garlic, tamarind, tomato and egg, finished with a regional spice blend. Here accompanying succulent chicken.

British Potatoes smashed together with garlic, ginger, crushed chillies and wholesomely pan seared.

Tiger king prawns cooked with zesty pickled spices, fresh tomatoes, ginger and simmered in yoghurt and curried bay leaf. An Aagrah signature dish

New Baby potatoes cooked with onions, tomatoes, fresh coriander, green chillies and mustard seeds with selected herbs and spices.

sustainable cod brings the Atlantic to this contemporary Kashmiri classic. Dusted with gram flour and aromatic spices, and deep friend to put the deep sea to shame.

Robust lamb shank in an early stew of ginger, garlic and an old family spice blend. A royal fare common at the courts of the Mughal Emperors, this hearty classic is cooked for hours to extract its unique flavour.

Succulent chops marinated to enhance the taste of premuim, farm reared British mutton. Flame grilled over wood charcoal the way it should be.

Basmati steeped in onion, bay leaf and cumin

Garlic is perhaps the boldest of Kashmiri flavours. Here, it takes centre stage alongside succulent chicken, fresh coriander and a selection of well loved herbs.

A refreshing affair of diced red onion green urad daal, tomatoes, and other such delights

Chicken Wings marinated with choice tandoori masala, mustard seeds and grilled with a sense of fun.

Okra battered in flavoursome flour crisp

The bay of Bengal is home to the finest king prawns in the world. We bring them to you, turned in our age-old tikka masala and grilled over wood charcoal

Though vibrant spices are a staple of subcontinental cuisine, the Pakhtuns believe tender meat is best with its own rich flavour. We offer you a Pakhtun staple; premium meat with salt, pepper and a hint of ginger, cooked to perfection.

Dark, rich and earthy lentils, bursting with flavour. Simmered over 24 hours in homemade butter the way our grandmother insist it should be, a warm hug at the end of a long work day.

Succulent mutton cooked with zesty pickled spices, fresh tomatoes, ginger and simmered in yoghurt with curried bay leaf. An Aagrah signature dish.

A fresh vegetarian selection cooked lovingly with subtle herbs, bold garlic, and zesty coriander. There are many vegetables to choose from in a place that grows everything.

A humble and giving vegetarian curry of spinach, potatoes, close to Kashmiri hearts everywhere.

Cooling cucumbers come together with onions tomatoes and a vibrant dressing.

Baked to order in our Tandur

The finest, fragrant basmati speaks for itself