Our Menu

Pick 6 Chutneys

Fish fillet lightly spiced in a batter, deep fried in pure vegetable oil.

Potato and spinach patties lightly seasoned with fresh herbs and spices.

Pan fried butterflied king prawn seasoned with fresh herbs and spices.

Mixed vegetables lightly spiced in a batter, deep fried in pure vegetable oil.

Tandoori king prawns and pan fried tilapia fish fillets, in a light blend of stir fried onions and peppers.

Minced lamb,seasoned in fresh herbs and spices then cooked in the tandoori oven on a skewer.

Or try the spicy sheek cooked with fresh naga chillies

Marinated chicken or lamb tikka herbs and spices cooked in clay oven

Chicken tikka with chat massala sauce and stir fried with a touch of lemon juice.

King prawn cooked in a thick spicy sauce and wrapped in a puree (deep fried bread)

Seasoned tandoori lamb chop on the bone marinated with yoghurt, fresh herbs and spice cooked in the clay tandoori oven.

Chopped onions and peppers shaped into a ball using garam floor and eeg seasoned in fresh herbs spices.

Chopped onions and peppers shaped into a mini balls using garam floor, seasoned in fresh herbs spices.

Mixed vegetable or minced lamb seasoned in fresh herbs and spices wrapped in a crispy pastry.

Large king prawn butterflied down the middle, flattened and coated in mildly spiced butter and deep fried.

noodles stir fried with chicken tikka, prawns, peppers and onions in a light blend of spice.

Chicken tikka, lamb kofte, boiled eggs and potatoes cooked in a medium spiced sauce.

King prawn cooked in The Ganges spiced gravy base with finely chopped leafy vegetables that give a soft crunch to this thick red sauce.

Minced lamb in a blend of spices cooked in a homely sauce thickened with onions and peppers.

Whole butterflied king prawns cooked in a thick onion and gravy based sauce medium in heat.

Cooked with special massala sauce. Then another layer of pure butter in a mild sauce.

Marinated chicken on the bone cooked in the Tandoori clay oven, stripped off the bone, cooked into jalfrazi sauce.

Tender tandoori lamb chops cooked in medium style bhuna sauce.

A thickened curry sauce made with onion, peppers and tomato seasoned with flaked garlic. Served in a sizzling sauce.

A traditional dish that is a signature dish of The Ganges, homely and flavoursome cooked using thin strips of tender chicken, onions and peppers.

A vindaloo lovers choice, cooked using the distinctive and fiery naaga chilli in a blend of onion and pepper based sauce.

This is a lovely dish that has a fresh punch of fenugreek (or methi) that gives this dish an amazing aromatic flavour.

Chicken thigh and leg on the bone served with finely chopped onions and peppers.

A cutlet of lamb served with finely chopped onions and peppers.

Mixed meat and sea food, marinated and grilled

Whole butterflied King Prawns.

A creamy fragrant sauce made of coconut and almond.

Silky and creamy sauce cooked with pineapple chunks to give sweet and sour flavour.

Sweet, creamy, rich and delicious, cooked using fresh lychees.

The nation's favourite, a sweet and creamy delicately spiced sauce.

A creamy sauce using coconut powder, almond flakes and raisins.

A sweet, sour and hot flavoursome dish.

A sweet, sour and hot sauce enriched with lentils.

A flavoursome curry sauce prepared with fresh mint, coriander and sliced green chillies.

A flavoursome curry sauce prepared with sliced green chillies.

A fairly hot curry sauce, red in colour, flavoured with a combination of The Ganges signature spice mix and curry powder.

A fiery dish prepared with boneless chicken sautéed in a hot and sour sauce with potatoes.

A delicious, mildly spiced dish prepared with spinach and cream curry.

A thickened onion and tomato curry sauce. A good choice for new curry eaters.

A blend of spices cooked with peppers and onions.

Double onions cooked in a spicy gravy sauce served with caramelised onions on top.

A spicy tomato sauce topped with freshly spiced tomato chunks.

A mixed vegetable dish cooked using a light blend of spices.

Mixed vegetables cooked in a curry sauce with a light touch of heat.

Finely cut okra cooked in a blend of spices.

A mixture of five lentils cooked in a blend of spices.

Cauliflowers cooked in a thickened curry sauce.

Sliced mushrooms cooked in a thickened curry sauce.

A potato and cauliflower mix in a mild spiced curry sauce.

Potato wedges in a mild spiced curry sauce.

Potato wedges cooked with spinach.

Finely cut spinach with garlic, topped with fresh herbs and coriander.

Sliced mushrooms cooked with fried onions and garlic.

Steamed basmati rice.

Coloured basmati rice cooked with saffron and whole spices.

Cooked using fresh pineapple chunks and lychees.

Sliced mushroom in a light blend of spice.

Finely chopped lemon skin cooked in a light blend of spice.

Caramelised onions cooked in a light blend of spice.

Spiced minced lamb cooked with pilau rice.

Mixed vegetables in a light blend of spice.

Flaked garlic and mushroom in a light blend of spice.

Garlic flakes cooked in a light blend of spice.

Sliced green chillies in a light blend of spice.

Finely chopped garlic topping.

Stuffed with spicy minced lamb.

Stuffed with spicy mashed potato.

Sweet in taste, stuffed with coconut and almond.

Stuffed with cheese.

Finely chopped green chillies topping.

Unleavened flatbread.

Round and like a pitta bread.

Indian flat bread.