The Delhi Brasserie
About The Delhi Brasserie
The traffic thundering by out on the Cromwell Road has no idea that behind the foliage-hidden exterior of the Delhi Brasserie there lurks an elegant, authentic Indian restaurant with a broad, knowledgeable fanbase. The décor is smart traditional, with off-white walls, white table-linens, and fresh flowers, and there is a fleet of keen waitstaff right on their toes. The menu includes favourites like samosas, biryanis, and lamb pakora, as well as slightly more unusual dishes like charcoal-cooked marinated quail and fish terna masala. The chef's special is a classic chicken Tandoori, so you shouldn't miss that.
Full a la carte
Starter
- Chilled Melon (Fresh melon (when available)- Panir Tareko (Home made cheese mixed with medium spices and deep fried, served with fresh corriander & salad)
- Aloo Chat (Diced boiled potatoes mixed with fresh corriander, green chillies and tamarind sauce and chat masala)
- Onion Bhajee (Onions mixed with spices and herbs and deep fried)
- Samosa (Pancakes stuffed with spicy minced meat and deep fried)
- Seekh Kebab (Minced lamb blended with corriander, fresh herbs and onions made like a sausage on a skewer, then barbecued)
- Shami Kebab (Minced lamb fried with spices and herbs)
- Chicken Tareko Pakheta (Spring chicken wings mixed with special medium spice and
cooked in a clay oven)
- Chicken Kebab (Minced chicken with spices and herbs, then barbecued)
- Quail (Mildly spiced quail marinated in yoghurt and cooked in a charcoal oven)
- Prawn & Purie (Spicy prawns with fried bread)
- King Prawn Butterfly (King sized prawns mixed with spices and herbs and deep fried)
- Fresh Trout (Midly spiced trout - grilled over charcoal)
Main Course
TANDOORI DISHES:-Tandoori Chicken (Tender half a chicken marinated in yoghurt and spices and cooked in a charcoal oven)
- Chicken Tikka (Diced chicken marinated with mild spices and cooked over charcoal)
- Sheek Kebab (Minced lamb blended with corriander, fresh herbs and onions made like a sausage on a skewer, then barbecued and served on a sizzler)
- Lamb Chops (Charcoal-baked lamb chops marinated in a special sauce)
- Tandoori Mixed Grill (A selection of Tandoori specialities)
- Tandoori Kiing Prawn (King sized prawns grilled over charcoal)
- Fresh Trout (Midly spiced trout - griled over charcoal)
- Tandoori Fish Terna (Diced fillet of fish marinated in a special sauce and fresh herbs and cooked over a charcoal oven)
LAMB MAIN (CURRY) DISHES:
- Lamb Pasanda (Sliced lamb cooked in a fresh cream, cultured yoghurt, mixed ground nuts, garnished with almond flakes - a very mild dish)
- Lamb Paka (Tender lamb cooked with coconut cream, nuts, mild spices and almonds served with a mild sauce)
- Lamb Korai (Diced lamb cooked with spring onions, fresh methi leaves, tomatoes, green peppers, Delhi Brasserie’s own spices and served in an iron souk)
- Rogan Josh (Lamb cooked with medium hot spices and green herbs, and served in a sauce)
- Lamb Bhuteko (Tender lamb cooked with green peppers, spring onions, tomatoes and chef’s own spices, served medium hot)
- Lamb Jhalfrezi (Tender lamb cooked with onions, green peppers, tomatoes and herbs in a special hot sauce)
- Lamb Madras or Vindaloo (Spiced lamb cooked in a fairly hot or very hot sauce)
- Lamb Achar (Tender lamb mildly spiced and served in a special thick sauce)
POULTRY MAIN (CURRY) DISHES:
- Chicken Makhani (Known as Chicken Tikka Masala, Mildly spiced chicken roasted in clay oven and served with thick sauce made from cream, yoghurt, nuts amd garnished with almond flakes)
- Chicken Malai (known as Chicken Korma, Diced chicken flavoured with diced nuts and almonds cooked in fresh cream)
- Chicken Paka (Tender chicken cooked with coconut cream, nuts, mild spices and almonds served with a mild sauce)
- Chicken Korai (Diced chicken cooked with sprin onions, fresh methi leaves, tomatoes, green peppers with Delhi Brasserie’s own spices and served in an iron souk)
- Chicken Bhuteko (Tender young chicken cooked with green peppers, spring onions, tomatoes and chef’s own spices, served medium hot)
- Chicken Jalfrezi (Diced chicken cooked with onions, green peppers, tomatoes and herbs in a special hot sauce)
- Chicken Madras or Vindaloo (Tender chicken cooked in a fairly hot or very hot sauce)
- Duck Achar (Tender duck mildly spiced cooked in a special sauce)
- Batter-E-Khas (Quails cooked with mild spices, cream and nuts and served medium hot - northern delicacy)
CHEF’S RECOMMENDATIONS:
(Three Course Set Menu)
- Delhi Brasserie Special (for one person, Onion Bhajee, Kebabm Chicken Makhani, mixed vegetables, Pilau Rice, Nan bread, sweets and coffee or tea)
- Delhi Delight A (minimum 2 persons, Fish Terna, Nan bread, Lamb Achar, Chicken Paka, vegetables, Pilau Rice, sweets and coffee or tea)
- Delhi Delight B (minimum 2 persons, Chicken Kebab, Lamb Paka, Duck Achar, vegetables, Pilau Rice, Nan bread, sweets and coffee or tea)
- Delhi Delight C (minimum 2 persons, Tandoori Quails, Mussel Frezi, Chicken Malai, vegetables, Nan bread, Pilau Rice, sweets and coffee or tea)
- Delhi Delight D (minimum 2 persons, Tandoori Chicken, Lamb Korai, Chicken Makhani, vegetables, Nan bread, Pilau Rice, Kulfi and coffee or tea)
VEGETARIAN MAIN DISHES:
(Purely for Vegetarians)
- Vegetables Gwaliyor (Potatoes, eye beans, bamboo shoots cooked with medium spices and fresh herbs, served in a sauce)
- Vegetable Biriani (Fried Basmati rice cooked with vegetables and garnished with almond flakes - served with vegetable curry)
- Vegetarian Thali (for one person, Selection of Onion Bhajee, Muttor Paneer, Aloo Gobi, Dal Tarka, Bhindi and Mixed Raitha with Roti and Basmati Rice)
(Note: Any Vegetable side dish can be made as a main dish)
VEGETABLES (SIDE DISHES):
(Only as accompaniments to Main Courses or as a Main Dish)
- Saag Aloo (Spinich and potatoes cooked with fresh herbs)
- Muttor Paneer (Cottage cheese with green peas cooked with mild spices)
- Aloo Gobi (Potatoes and cauliflower cooked with medium spices)
- Saag (Spinich cooked with fresh herbs)
- Dal Tarka (Mixed lentils cooked with mild spices)
- Fresh Bhindi (Okra cooked with selected spices)
- Chana Masala (Chick peas cooked in butter and spices)
- Mushrooms (Mushrooms cooked with special spices)
- Bombay Aloo (Potatoes cooked with selected hot spices)
- Vegetable Bhajee (Vegetables cooked with special spices)
- Mixed Raitha (Mildly spiced yoghurt with chopped cucumber and onions)
- Mixed Green Salad
BIRIANI DISHES:
(Served with Vegetable Curry)
- Lamb Biriani (Fried Basmati rice cooked with lamb, garnished with almond flakes)
- Chicken Biriani (Fried Basmati rice cooked with chicken, garnished with almond flakes)
- Prawn Biriani (Fried Basmati rice cooked with prawns, garnished with almond flakes)
- King Prawn Biriani (Fried Basmati rice cooked with king prawns, garnished with almond flakes)
SEAFOOD MAIN (CURRY) DISHES:
- Prawn Masla (Prawns cooked with selected medium hot spices and served with a thick sauce)
- Prawn Madras or Vindaloo (Prawns cooked in a fairly hot or very hot sauce)
- King Prawn Masala (King sized prawns, charcoal grilled, cooked with yoghurt cream and nuts and served in a special sauce with almond flakes - a very mild dish)
- King Prawn Madras or Vindaloo (King sized prawns cooked in a fairly hot or very hot sauce)
- Tandoori King Prawn Masala (King sized prawns, charcoal grilled, cooked with yoghurt cream and nuts and served in a special sauce with almond flakes - a very mild dish)
- Fish Masala (Cooked according to Delhi Brasserie’s own recipe, served with medium hot sauce)
- Fish Terna Masala (Diced fillet of fish marinated with spices, roasted in a clay oven and served with chef’s own sauce)
- Mussel Frezi (Cooked with onions, green peppers, tomatoes and herbs in a medium thick sauce)
RICE AND BREAD:
- Mushroom Rice (Mushrooms cooked with Basmati rice, fresh herbs and spices)
- House Rice (Fried Basmati rice, cooked with vegetables and masala)
- Pilau Rice (Basmathi rice cooked in butter)
- Boiled Rice (Boiled Basmati rice)
- Nan Bread (Bread baked in a clay oven)
- Keema Nan (bread stuffed with minced meat and baked in a clay oven)
- Peshwari Nan (Bread stuffed with fine almonds and sultanas and baked in a clay oven)
- Garlic Nan (Bread topped with garlic and baked in a clay oven)
- Cheese Nan (Bread stuffed with cheese and baked in a clay oven)
- Roti (Bread (made with brown flour) baked in a clay oven)
- Parata (Fried buttered bread)
- Papadum (Plain or spicy wafer thin crispy bread)
- Chutney (Onion salad or mango chutney or mixed pickle (per person).
- Lassi (Sweet or salted yoghurt drink)
- Lassi (Mango flavoured yoghurt drink)