Mains – Pipal Leaf Restaurant

Mains

Curried Mussels (Fusion)

Aromatic red wine mussels in curry base, garlic, ginger, onions, and coriander served with focaccia bread to mop up the sauce.

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Bhurji And Plaah Thali {Punjabi)

Fresh, spinach and kale and melt in your mouth potatoes served with vegetable daal, salad, boiled tilda basmati rice, and paratha. Grandma’s favourite! (vg)

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Kala And Chitta Chana Subji Thali (Punjabi)

Black and white chickpeas in an aromatic masala sauce, served with vegetable daal, salad, boiled tilda basmati rice and paratha. Mum’s special! (vg)

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Whole Steamed Chai Fish Of The Day (Fusion)

Steamed fish marinated in a chai masala, coriander, and white wine served with seasonal vegetables, and fragrant vegetable plaah rice. (gf)

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Pheasant Breast {Fusion)

Tandoori marinated pheasant breast, pan-cooked with a rich red wine and cream sauce. Alongside seasonal mixed vegetables and potato scallops. (gf)

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Triple Game Thali {Punjabi)

Fresh triple game of the day in a rich thick sauce with vegetable, salad, boiled tilda basmati rice, paratha. Grandad’s winter special!

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Lamb Steak {Fusion}

8oz juicy lamb steak in mums’ mint and herb marinade. Served alongside seasonal vegetables, mango salsa with triple cooked seasoned wedges. (gf)

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Bhakra Subji Thali {Punjabi}

Slow cooked tender chunks of leg of goat cooked in a mouth-watering cony sauce. Served with bhurji, salad and boiled tilda basmati rice and a paratha.A popalar dish on Punjabi special occasions; Dad’s favourite meat cuny!

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