Chai Shai Kitchen - Menu complet

Indian yoghurt drink with mango puree, and cardamom spices.

330ml can.

A refreshing yoghurt drink

Encased in a savoury pastry, potato filled with whole spices, petit pois and caramelised onion.

Topped with chopped garlic and coriander.

Fillets of chicken in chai shai marinade

A golden coloured corn bread cooked in ghee for a nutty buttery taste. Gluten free bread, opt for without gee for vegan choice.

Deliciously crafted with Stilton and cheddar cheese for strong flavour.

The flour wholemeal (atta) centre filled with mashed, spiced potatoes, stuffed parathas resemble a filled pie squashed flat and shallow fried.

Naan oven- baked flatbread leavened with milk, yoghurt, and flour.

An indian flat bread made from wholemeal atta, cooked on an iron griddle called a tawa.

Fresh long stem spinach cooked with shelled largest size) prawns.

Spiced minced lamb, petit pois, encased in savoury triangular pastry.

Gluten free crispy pastry samosa filled with soya mince, potatoes and peas.

Marinated in ginger, garlic paste, herbs and dry roasted Chai Shai spices, skewered and baked in a traditional oven for a full flavour.

The ultimate king of the tandoor, succulent gargantuan prawns shelled marinated in spices and slow roasted with baby potatoes and peppers, served with a green and purple chutney.

Wings marinated in chilli, fresh garlic, lemon zest, soya sauce, and barbecued .

The ultimate king of the tandoor, succulent gargantuan prawns shelled marinated in spices and slow roasted with baby potatoes and peppers, served with a green and purple chutney.

Mince lamb marinated in dark spices, and herbs, ginger, garlic for a richer flavour in the meat.

Vegetables are dipped in a spicy chickpea batter, cumin seeds, garam masala and deep fried to make fabulous fritters.

A traditional lamb mince curry with fresh peas

Tilapia fish pan fried, in curry leaves and mustard seeds sauce.

Chickpeas, with the addition of squash.

A traditional keema dish using soya mince with fresh peas, extremely popular lockdown dish that we supplied to frontline NHS.

With a chunky medley of cauliflower, aubergine, courgette, mooli, butternut squash, fine beans and many more vegetables.

The core of a meal a mix of spices and garlic fried in oil until sizzling and aromatic, and then folded through the cooked creamy pulses of masoor chana dal.

Wholemeal salt layered flat bread shallow fried.

Shredded cabbage stir fried in light spices with Mustard, Curry Leaf, dhal and coconut.

Chai Shai's special fragrant rice, infused with cardamon and curry leaves with shredded carrot and cabbage.

Masala mashed potatoes spiced with mustard seeds, fresh curry leaves, turmeric and ginger.

A classic combo of bombay aloo and mutton curry.

Chicken in whole tempered pickle spices, prepared in tomato sauce and pickle chutney for a zingy choice.

Fresh spinach cooked with cubes of our very own handmade panner (cheese)

Fresh long stem spinach, and chicken in sauce.

Saag Aloo, sweet potato spinach a traditional dish with a modern twist.

Warm Indian spices brewed in a hot cup of tea.

Filled with almonds golden sultanas pistachios coconut and warm spices.

Marinated cubes of meat, skewered and grilled for full flavour

A traditional mutton curry with fresh spinach which is most favourable, seasoned and cooked in an Indian country style.

Marinated in a fresh garlic ginger paste, with herbs, and our own Chai Shai ground spice recipe.

Largest prawns half barbecued, then finished in a rich ginger tomato bhuna.

Selection of home made dips.

Chawal steamed basmati rice.

330ml can.