Seasonal Vegetable Pakora
You will find pakora on every street corner, every home in the Punjab. It defines the Punjab. And now it has come to define Glasgow! Gram flour fritters, spiced and brought to life with any number of different fillings. The choice is yours...
Chicken Pakora
A classic, invented in the Punjab, perfected in Glasgow!
Fish Pakora
Fish filet in spicy butter.
Houmous with Naan bread
There are as many types of houmous as there are homes where it is made! Pureed chick peas, sesame seed paste balanced with garlic, sharpened with lemon juice and unified with olive oil. This recipe has been handed down the generations.
Mains
Lamb Rogan Josh
Inspired by the dried Kashmiri dried chilli tempered with yoghurt, this is a much loved dish accross all of North India. Tomatoes, chillies, coriander and tender lamb. Millions of Indians can’t be wrong!
South Indian Garlic Chilli Chicken Tikaa
Garlic and chillies are crushed together and added to a seasoned, spiced tomato masala. The taste of South India.
Butter Chicken Tikka
From the heart of old Delhi, a deliciously rich butter masala with bite size pieces of chicken tikka Jhinga Kadai.
Mix Vegable Bhuna
This is one of our absolute old favourites. with thick sauce and unctious, packed full of ginger, garlic and fresh tomato flavor.
Salmon Bengali style Fish curry
Salmon fillet marinated in exotic Bengali spicy sauce.
Served with Rice, plain Naan or Garlic Coriander Naan
Dessert
Vegetable Pakora
chopped vegetable, spiced and deep fried as fritters. Every mouthful is magic!
Chicken Breast Pakora
a classic, invented in the Punjab, perfected in Glasgow!
Mains
Chicken tikka Karahi
A Karahi is a steel cooking utensil, similar to a wok. This is a more robust dish, a potent masala bursting with spice and flavour and plenty of green chillies!
Chicken Tikka Daal
From the heart of Muslim Punjab, this is festival food. Slow cooked chicken and lentils brought together in an effortlessly delicious masala.
Chicken Tikka Masala
Invented in Glasgow, loved around the world, there is no dish that characterizes the love affair the Scots have with curry. Tandoori mouthfuls of chicken in a masala bursting with capsicums, ginger, garlic and chilli, tempered with yoghurt. This is what made Scotland Brave!
Lamb Shimla
In the foothills of the Himalayas, Shimla was the Summer capital of the British raj. This dish harks back from those days. Similar to a Bhuna, this dish is emboldened with paprika, mushrooms and Kashmiri chilli.
Mixed vegetable Dopiaza
“Do“is the Punjabi word for two,”Piaza“is the word for onions. Two Onions. That's what defines this dish. Slow cooked onions form the base of this masala invigorated with the flavours of fresh cardamom, clove and black pepper.
All dishes served with Rice or Plain Naan.
To avail this offer please Email us at info@koolba.com (T&Cs Apply)
All Rights Reserved. © koolba.com | Made With By Cloud9i
We use cookies in this website to give you the best experience on our website, Click "I Accept" to allow permission.