Make your Order
dishes on our menu
We at Indian Panaroma strive to provide our diners with a fun and inviting environment, where family and friends alike can have the best dining experience in the tantalizing company of gourmet food. Satiate your hunger with our elaborate menu, composed of local ingredients, fresh food and cuisines specially chosen to match your pallete and taste.
An assortment of plain & spicy pappadums basket with an array of chutneys.
Triangular pastry stuffed with crushed crunchy potato & green peas, drizzled with fresh mint and coriander chutney & tangy tamarind then adorned with jewel-like pomegranates, chopped onion and a heaping amount of chickpea curry.
Spiced potato patties with fresh yoghurt, layered with Chandni-Chowk inspired tamarind spicy chutney and sprouted beans.
“The Chandni Chowk” (Moonlight square) – one of the oldest, busiest and an iconic shopping strip in Old Delhi.
Pair with your favourite curry!!!
Crisp marinated diced onion moulded into a ball with gramflour, crushed coriander & fresh herbs, garnished with baby cress leaves and ubiquitous mint-tamarind chutney.
Crispy on the outside, yet spongy on the inside!
Deftly spiced potato shells stuffed with herbed cottage cheese oblongs & dry fruits, roasted to perfection on grill and seasoned with a host of garam masala, that makes every bite an explosion of intense flavours.
Juicy ocean scallops tossed with fresh green herbs and spices.
Soft shell crab marinated in ginger-garlic paste and ground spices, rolled in breadcrumbs and fried to golden perfection, served with spicy tomato relish.
Steamed mussels vigorously simmered in gently spiced sauce of tomato, garlic, wallop of cayenne pepper & paprika along with the earthiness of cumin, coriander and tamarind paste.
Butterflied squid pieces seared over blisteringly high heat with red onion, garlic and crunchy green peppers in a street style masala.
Crispy batter covers flaky white fish fillets with quintessential Indian herbs & spices and sprinkled with chaat masala for the final flourish, finished with fresh lemon juice.
Fish “Amritsari” which literally means from Amritsar – The city of the Golden Temple.
Super crunchy prawns marinated with ginger-garlic paste, chilli powder and cumin powder with a dash of lime juice, then covered in a blanket of koliwada masala.
“Koliwada” refers to a colony of Kolis or fishermen and there are several colonies all over Mumbai, formerly known as Bombay.
(Also served as a Mains)
Mouth melting morsels of chicken breast softened in a mixture of yoghurt, delicate herbs & spices, finely ground cardamom, fresh cream & gently squeezed ripe mangoes, grilled over natural charcoal flame, best paired with refreshing mint chutney.
M. S Dhoni’s Favourite – Former Skipper of the Indian cricket team, only captain in the history of Cricket to win all ICC trophies; including a memorable victory in the final of the 2011 ODI World Cup.
Skewered minced lamb spiked with fresh herbs, then gently griddled on iron pan along with tawa masala sauce, seasoned with roasted caraway seeds.
Stoned grinned chicken mince draped with aromatic garam-masala, delicately grilled on a hot stone and served with tongue tickling spicy relish.
The most popular chicken kebab among the Nizam’s of Hyderabad and from the kitchen of ” Royal India”
(Also served as a Mains)
Succulent pieces of chicken breast marinated with fresh herbs and spices with prominent flavour of carom seeds and grilled in clay oven.
Onion Bhaji, Ajwain chicken tikka, Tawa sheekh kebab and Koliwada prawn, served with lemon wedge and relish.
Prepared On Site With
Steam cooked potato barrels delicately hollowed by hand, filled with herbed cottage cheese, stir-fried potato spheres, green peas & sweet sultanas , immersed in a lush masala sauce.
A delicacy form the oldest city in India “Benares”.
An enduringly popular North Indian style paneer recipe slow cooked in a rich tomato based gravy laced with spices & fresh green peas.
Yuvraj Singh’s Favourite – Former all-rounder Indian Cricketer; First-ever Indian batsman to send six balls over the boundary in a row and was the Man of the Tournament in the 2011 ICC Cricket World Cup.
Soft & delicate hand-made dumplings of garden fresh vegetables, enlivened with exotic herbs & spices, dunked in a creamy onion-spinach gravy.
A die-hard combo whish is a must-try.
Assorted whole vegetables & fresh cottage cheese marinated in sharp mustard oil, turmeric and black pepper-infused hung yoghurt, glazed golden in the tandoor and served with fresh mint & coriander chutney.
Chargrilled prawns, rounded out with smoky flavour from bulbs of garlic twisted whole, served with satin smooth spicy tomato & onion relish.
King prawns marinated & grilled in tandoor oven, simmered in a rich creamy tomato sauce with hints of cumin & coriander.
A fest for the senses every time.
Lobster tail simmered with five spices, peppers, onion and green chillies.
Panch Poran: A whole flavourful spice blend from eastern India consist of cumin seeds, fennel seeds, nigella seeds, mustard seeds & fenugreek seeds in equal portions.
Mussels, seasonal fish and prawns poached in Konkani style with chef’s special herbs and spices, delicately flavoured with coconut milk.
Konkani – An ethno-linguistic community, originated from coastal Karnataka, Kerala, Goa & Mumbai.
An exhilaratingly spicy, fleshy tilapia fillets marinated in an exquisite chettinad fiery masala paste along with red chillies & poppy seeds, finished with coconut milk.
“Chettinad” – A small village in the southern Tamil Nadu state of India. Bring some magic to your plate with this southern style fish curry.
Chicken curry enriched with cashew nut paste and delicately flavoured with green cardamom, fennel seeds and saffron.
Cubes of chicken breast bathed in an authentic malabari sauce made with a myriad of spices and herbs, coconut milk & mustard seeds, finished with tamarind and curry leaves.
A vivacious South Indian favourite, notoriously known and loved for its inclination towards chillies and spices.
Addictively delicious tandoori chicken tikka cooked in a tomato-based gravy with sliced onions, dry ginger, pinch of asafoetida and blistered bell peppers with goodness of tamarind and jaggery.
The classic Jhalfarezi, now with extra zing!
Breast of chicken cubes in a blend of freshly stone-ground spices and herbs, delicately seasoned and finished with mint and coconut milk.
“Sil” reffering to flat stone and “Batta” to a cylindrical grinding stone.
Tender chicken pieces swirled in a gravy of freshly grated coconut with garden fresh vegetables, perked up with a traditional tempering of mustards seeds & curry leaves.
Tandoori chicken tikka simmered in tomato butter-flavoured gravy and accentuated with dry fenugreek, garnished with ginger juliennes.
The immensely popular butter chicken, packed with an incredible depth of flavours that will leave your taste buds singing!
Spectacular aromatic duck curry, tempered with mustard seeds, chopped ginger-garlic & black peppers, finished with roasted coconut, coriander seeds, organic cloves and curry leaves.
Lamb cooked with lentils, ginger root, sweet honey, cumin, garlic, ginger and suffused with vegetables.
The “Dhan” means lentils and the “Sak” is to stew.
A favourite of the esrtwhile “Rajput Royals”.
Lamb cooked in a variety of indigenous whole spices with a burst of red Jodhpuri chillies.
Try this fierce slow-cooked lamb dish and indulge in the best gastronomic experience that probably won’t let you leave!
Slow cooked lamb in a mixture of finely chopped fresh mint leaves, slivers of ginger, minced garlic, green chillies, coriander leaves & stalks, continuously simmering with the lid half over the pan, retaining its aroma and taste.
Boneless lamb marinated for over 6 hours in our secret 21-spice blend and slow-cooked, punctuated by the nutty flavour of rogan.
“Rogan” – A special Kashmiri chilly spice-infused oil.
Lamb chops infused with hand-pounded herbs and select spices, cooked in fragrant onion masala, finished with beaten yoghurt, coriander sprigs and condiments.
A hit in every kitchen of Kerala.
Pot-roasted lamb imbibes the distinctive predominant flavour of crushed black peppercorns, spicy cinnamon, star anise, roughly chopped root ginger, aromatic bay leaf and black cardamom pods. One of the most popular dish that kerala boasts of!
“Kerala” – A state in the south of India, known as the “Land of Spices”. Hers’s another fabulous reason for you to escape to Kerala.
A legacy preparation of braised leg of baby lamb infused with bay leaf, grated ginger, coarse garlic paste and crackled whole spices in a rich extract of gravy.
Tender lamb cutlets marinated for over 8 hours in our robust hand grounded spices, seared and chargrilled.
These flavoursome lamb chops are melt in the mouth perfect.
Vegetables & Side Orders
The term ‘side order’ is a misnomer, because no meal is complete without the addition of these delicious dishes. Prepared with thought and care, these subzis, dals and raitas round off the Indian Panorama experience.
(Main course portion also available with an additional of 2.25£, Please ask the server)
Subtle combination of cottage cheese chunks & medley of green vegetables in a tradition-inspired cream & tomato based gravy, flavoured with kasoori methi.
Whole black lentils, tomatoes and spices simmered overnight on a slow charcoal flame, finished with a dollop of our hand-churned butter.
Yellow lentils cooked with fresh green herbs and sizzling spices served with a dash of cumin and garlic.
Superbly diced sauteed potatoes with roasted cumin, chilli and turmeric.
Aubergine studded with garlic & roasted on an open flame and then stir-fried with aromatics for the most delicious smoky flavour.
Whole chickpeas cooked in a traditional spicy Punjabi masala.
Scrumptious preparation of cauliflower and fresh green peas.
New potatoes tempered with mustard seeds, home-made rasam powder, black salt, crushed garlic, tamarind paste and curry leaves.
Rasam powder – Fine grinded spice mix of roasted black pepper, sun dried Kashmiri red chillies, coriander seeds, cumin seeds and chana dal. It lends a deep earthy, warm & nutty flavour.
Sliced exotic mushrooms with onion, chopped garlic and roasted cumins.
A tantalizing combination of spinach and methi leaves.
Ladies finger (okra) cooked in a blend of whole ground spices with delightful combination of sliced onions, tomatoes and peppers.
Velvety vegetarian Indian dish of cooked spinach, assertively spices & cubes of golden-crusted paneer cheese.
Roughly chopped cucumber, carrots and raisins (or any your choice of preferred combination) in Greek-style yoghurt with roasted cumins.
A perfect condiment.
A fragrant assortment of garden fresh vegetables finished with lemon dressing.
(MAIN COURSE PORTION)
Hybrid Indo-Chinese food that is readily available across India. It is so popular that it’s served everywhere from roadside carts to food courts to the very poshest restaurants.
Lip smackingly paneer bites tossed on a very high flame in fresh chilli sauce made by sauteing garlic, capsicum & spring onions with a dash of schezwan sauce.
Barbecued lightly battered crispy chicken chunks tossed in a spicy garlicky chilli luscious gravy with a splash of organic soya sauce, bell peppers & plenty of coriander. The best Indo-Chinese with a right balance of sweet spice and sour taste.
Awesome and very unique chicken minced balls crisp fried and then tossed in Indo-Manchurian chillified sauce.
Aromatic, long-grain basmati rice infused with saffron & our special biryani spice blend with your choice of Chicken, Prawns (Add £2 for Prawn Biryani), Lamb or Vegetable served with Raita, Biryani sauce & Pappadum, garnished with mint leaves. Biryani is derived from the word “Biryan” and has its root in Persia, the dish is known to origin in India during Mughal dynasty and has continued to rule our hearts till now. Biryani is made in different styles in different states of India. One such amazing version comes from the land of “Awadh” and is commonly known as “Lucknowi Biryani”. Lucknow – The city of “Nawab’s” & Multicultural tourist destination of India.
The word “Thali” refers to the way meals are eaten in India – where a selection of healthy, delicious and nutritious dishes are served together on one plate. Dishes served in a thali vary from region to region in the Indian subcontinent and are usually served in small bowls, called katori in India. These “Katoris” are placed along the edge of the round tray – the actual thali.
Comes with Baingan Bharta (Aubergine), Dal Tadka (Yellow lentils), Saag Bhaji (Spinach), Jeera Aloo (Potatoes with Cumins), Chana Masala (Chickpeas), Gobi Matar (Cauliflower & green peas), Pulao Rice, Raita, Butter Naan and Pappadum.
Comes with your choice of chicken, lamb, fish or prawn curry with Dal Tadka (Yellow lentils), Saag Bhaji (Spinach), Jeera Aloo (Potatoes with Cumins), Chana Masala (Chickpeas), Gobi Matar (Cauliflower & green peas), Pulao Rice, Raita, Butter Naan and Pappadum.
(Add 2£ for Prawn Thali)
Rice & Bread
Unleavened soft bread made of whole wheat flour, cooked on a tawa (iron pan).
Tandoori whole wheat bread baked in clay oven.
Traditional refined flour bread baked in the tandoor.
Soft naan bread topped with chopped garlic.
Stuffed naan with grated coconut and raisins.
Naan bread stuffed with minced lamb and fresh coriander.
Layered & buttered popular bread from North India, made from whole wheat, crispy and flaky.
Stuffed naan with spiced potatoes and coriander leaves.
Bread stuffed with cottage cheese and seasoned with spices.
Perfectly cooked basmati rice.
Fluffy long grain basmati rice flavoured with roasted cumin seeds.
Basmati rice tempered with mustard seeds with a twist of zesty lemon, which imbues the rice with a subtle citrus flavour.
Rice infused with earthy mushroom flavour, tossed through with caramelised mushrooms.
An assortment of spices, veggies and basmati rice.