The Delhi Brasserie
About The Delhi Brasserie
The heart of Soho tastes of curry. And masala. And coriander, yoghurt, and lots of secret spices. The Delhi Brasserie lies right off Soho Square and has been attracting a loyal clientele for absolute yonks. The décor is traditional and elegant with warm colours, comfy chairs and white table linens. The menu includes dishes like a starter of chicken kebab, many tandooris, lamb jhal frezi, madras or vindaloo, biryanis, and on and on. Superbly placed for pre- and post-theatre dinners, as it's open seven days until midnight.
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)