MOTHERS DAY DINING  

AT MULTI -AWARD WINNING ITIHAAS

Over the past 16 years, Mother’s Day at Itihaas has become synonymous with lavish pampering and delectable cuisine. Itihaas’s celebrated Head Chef has created a bespoke menu to impress your mother on a day dedicated to displaying your affection & appreciation for her love.

 

A BESPOKE 4 COURSE SHARING MENU FROM 12.30PM -10.00PM: PRICED AT £36.00 PER PERSON


APPETIZER (To Share)

Mixed Poppadum’s with Pickles tray (G)

Chaat Phati Bhindi (G)

 


ENTREES (To Share)

SAMOSA CHANNA CHAAT (V) (G) (D)

(Deconstructed potato samosa braised garam masala spiced chickpeas, cool minted yoghurt topped with tamarind chutney, and finally sprinkled with gram vermicelli or sev)

 

CHILLI PANEER (D) (G) (V)

(Crispy Paneer stir-fried with spring onion, mixed peppers, chilli and garlic, tossed together in a dark soy sauce. An Indo-Chinese fusion)

 

Murgh Tikka  (D) (N)

(Spiced tender chicken breast cooked on skewers in traditional clay oven with minted chopped salad)

 

Chat patti Gol Guppa (G) (V)

(Crispy wheat shells, spiced potato and chickpeas, tamarind water.)

 


MAIN COURSE (To Share)

RAILWAY LAMB CURRY

(Tender pieces of Spring Lamb cooked very slowly on the stove witha secret blend of spicesin a hot onion & tomato gravy with a heavy influence of whole & black cracked pepper)

 

DHANIYA MURGH

(Tender pieces of chicken curried in thin but smooth gravy, cooked on the spicy side with onions, paprika and coriander)

 

PUNJABI KADHI (D) (N) (V)

(Deep fried gram flour & onion fritters doused in a thick & creamy yoghurt curry tempered with turmeric, curry leaves, mustard seeds &dried whole red chillies)

 

JAL PARI MASALA (G) (F)

 (Tempura Cod curried in a thin but smooth gravy, cooked on the spicy side with onions, paprika and coriander)

 

MAKHANI PANEER (D) (N) (V)

(Diced Paneer Tikka drowned in a rich tangy sauce, laced with cardamoms, fresh cream and yoghurt with a subtle hint of chilli)

 

TRADITIONAL TARKHA  DALL

(Lentils cooked in a Dhaba style sauce with ginger & tomatoes)

 


ACCOMPANIMENTS (To Share)

KASHMIRI VEGETABLE PULAO

(Fragrant Basmati rice cooked with assorted fresh seasonal vegetables in mild yet bold flavoursome Kashimiri spices)

  

MIXED NAAN BASKETS (G) (D)

(Unleavened breads cooked in a clay oven & brushed with butter)

 

POMEGRANATE RAITA AND SALAD (D)

(Thick greek yoghurt made colourful with pearls of pomegranate, served with separate helping of fresh salad)

 

 


DESSERTS PER PERSON

Pistachio Rasmalia (D) (N) (G)

Gajjar Halwa (N) (D)

Bhadam Malai Kulfu (N) (D)

 


V– Vegetarian, C- Chicken, L– Lamb

F– Fish, G – Gluten, D – Dairy

N– Contains Nuts or Traces of nuts