Sangam India

Navratna Korma

Korma dishes originated in the Mughlai region of India. Korma sauce uses cashew nut paste, cream, and a bit of tomato and onion sauce. The dish is sweet and creamy with a noticeable taste of cashew nuts.

Egg Korma

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Baby Paneer Korma

Korma dishes originated in the Mughlai region of India. Korma sauce uses cashew nut paste, cream, and a bit of tomato and onion sauce. The dish is sweet and creamy with a noticeable taste of cashew nuts.

Chicken Korma

Korma dishes originated in the Mughlai region of India. Korma sauce uses cashew nut paste, cream, and a bit of tomato and onion sauce. The dish is sweet and creamy with a noticeable taste of cashew nuts. Stock photo

Lamb Korma

Korma dishes originated in the Mughlai region of India. Korma sauce uses cashew nut paste, cream, and a bit of tomato and onion sauce. The dish is sweet and creamy with a noticeable taste of cashew nuts. Stock photo

Prawn Korma

Korma dishes originated in the Mughlai region of India. Korma sauce uses cashew nut paste, cream, and a bit of tomato and onion sauce. The dish is sweet and creamy with a noticeable taste of cashew nuts. Stock photo

Fish Korma

Korma dishes originated in the Mughlai region of India. Korma sauce uses cashew nut paste, cream, and a bit of tomato and onion sauce. The dish is sweet and creamy with a noticeable taste of cashew nuts. Stock photo

Vegetable Vindaloo

Vindaloo dish has its origins in the Indian state of Goa. Sauce was modeled on the Portuguese dish "Carne de vinha d'alhos" - "Meat in garlic marinade". In this Indian version of the dish, a large amount of "ghost pepper" is used, which makes it one of the spiciest dishes in Indian cuisine. Stock photo

Vegan Veg Vindaloo

Egg Vindaloo (350ml)

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Tofu Vindaloo

Paneer Vindaloo

Vindaloo dish has its origins in the Indian state of Goa. Sauce was modeled on the Portuguese dish "Carne de vinha d'alhos" - "Meat in garlic marinade". In this Indian version of the dish, a large amount of "ghost pepper" is used, which makes it one of the spiciest dishes in Indian cuisine.

Chicken Vindaloo

Vindaloo dish has its origins in the Indian state of Goa. Sauce was modeled on the Portuguese dish "Carne de vinha d'alhos" - "Meat in garlic marinade". In this Indian version of the dish, a large amount of "ghost pepper" is used, which makes it one of the spiciest dishes in Indian cuisine. Stock photo

Lamb Vindaloo

Vindaloo dish has its origins in the Indian state of Goa. Sauce was modeled on the Portuguese dish "Carne de vinha d'alhos" - "Meat in garlic marinade". In this Indian version of the dish, a large amount of "ghost pepper" is used, which makes it one of the spiciest dishes in Indian cuisine. Stock photo

Prawn Vindaloo

Vindaloo dish has its origins in the Indian state of Goa. Sauce was modeled on the Portuguese dish "Carne de vinha d'alhos" - "Meat in garlic marinade". In this Indian version of the dish, a large amount of "ghost pepper" is used, which makes it one of the spiciest dishes in Indian cuisine. Stock photo

Fish Vindaloo

Vindaloo dish has its origins in the Indian state of Goa. Sauce was modeled on the Portuguese dish "Carne de vinha d'alhos" - "Meat in garlic marinade". In this Indian version of the dish, a large amount of "ghost pepper" is used, which makes it one of the spiciest dishes in Indian cuisine. Stock photo

Paneer Kofta Curry

Kofta are cheese balls made of Indian paneer cheese, potatoes and milk with the addition of Indian spices. Malai sauce is prepared with the help of kajui tomato paste, which makes the sauce sweeter than classic sauces. Red curry is made with a tomato and onion sauce with some spices, which gives the sauce a medium to hot spiciness. Green curry gets its color from the coriander and green chili paste added to it.

Paneer Kofta Palak

Kofta are cheese balls made of Indian paneer cheese, potatoes and milk with the addition of Indian spices. Malai sauce is prepared with the help of kajui tomato paste, which makes the sauce sweeter than classic sauces. Red curry is made with a tomato and onion sauce with some spices, which gives the sauce a medium to hot spiciness. Green curry gets its color from the coriander and green chili paste added to it.

Paneer Malai Kofta

Kofta are cheese balls made of Indian paneer cheese, potatoes and milk with the addition of Indian spices. Malai sauce is prepared with the help of kajui tomato paste, which makes the sauce sweeter than classic sauces. Red curry is made with a tomato and onion sauce with some spices, which gives the sauce a medium to hot spiciness. Green curry gets its color from the coriander and green chili paste added to it.

Chicken Kofta Curry

Chicken Malai Kofta

Potato Chili Gravy

Gobi Chili Gravy

Paneer Chili Gravy

Chicken Chili Gravy

Lamb Chili Gravy

Prawn Chili Gravy

Fish Chili Gravy

Boiled Basmati Rice

Boiled basmati rice.

Pulao Rice

Fried rice.

Jeera Rice

White rice fried with oil and cumin.

Matar Pulao

White rice cooked with green peas.

Piazza Pulao

Fried rice with onions.

Mushroom Pulao

Fried rice with mushrooms. Stock photo

Lamon Rice

Fried rice with mustard seeds and curry leaves with lemon juice.

Vegetable Pulao

Fried rice with fried vegetables. Stock photo

Keema Pulao

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Mix Veg Kadai

The Kadhai dish is prepared on the basis of an oriental sauce with the addition of chili pepper, fried bell pepper and coriander seeds. It is served with sweet tomato and onion sauce with Indian spices. The dish is served in a traditional Kadhai serving bowl. Stock photo

Egg Kadai

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Kadai Paneer

The Kadhai dish is prepared on the basis of an oriental sauce with the addition of chili pepper, fried bell pepper and coriander seeds. It is served with sweet tomato and onion sauce with Indian spices. The dish is served in a traditional Kadhai serving bowl.

Kadai Chiken

The Kadhai dish is prepared on the basis of an oriental sauce with the addition of chili pepper, fried bell pepper and coriander seeds. It is served with sweet tomato and onion sauce with Indian spices. The dish is served in a traditional Kadhai serving bowl.

Kadai Lamb

The Kadhai dish is prepared on the basis of an oriental sauce with the addition of chili pepper, fried bell pepper and coriander seeds. It is served with sweet tomato and onion sauce with Indian spices. The dish is served in a traditional Kadhai serving bowl. Stock photo

Kadai Prawn

The Kadhai dish is prepared on the basis of an oriental sauce with the addition of chili pepper, fried bell pepper and coriander seeds. It is served with sweet tomato and onion sauce with Indian spices. The dish is served in a traditional Kadhai serving bowl. Stock photo

Kadai Fish

The Kadhai dish is prepared on the basis of an oriental sauce with the addition of chili pepper, fried bell pepper and coriander seeds. It is served with sweet tomato and onion sauce with Indian spices. The dish is served in a traditional Kadhai serving bowl. Stock photo

Masala Kulcha

Tandoori Roti

Wholegrain bread, baked in a tandoor oven.

Butter Roti

Wholegrain bread baked in a tandoor oven with butter.

Garlic Butter Roti

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Plain Naan

Indian bread made of wheat flour baked in a tandoor oven.

Butter Naan

Indian bread made of wheat flour with the addition of butter baked in a tandoor oven.

Garlic Naan

Indian bread made of wheat flour with the addition of garlic and butter baked in a tandoor oven.

Garlic Corriender Naan

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Lachcha Paratha

Wholegrain bread with butter baked in a tandoor oven.

Pudina Lachcha Paratha

Indian bread made of wholegrain flour with the addition of mint, baked in a tandoor oven.

Aloo Paratha

Wholegrain bread stuffed with potatoes and Indian spices.

Paneer Naan

Indian bread with paneer cheese and Indian spices.

Mozzarella Naan

Bread with mozzarella cheese and Indian spices, available in spicy or medium spicy version.

Peshawari Naan

Whole wheat flour bread stuffed with Indian paneer cheese, raisins, nuts and coconut.

Keema Naan

Wholegrain bread stuffed with lamb.

Roti Basket

For 5 people. Tandoori roti, butter bread, garlic bread, lachcha paratha, mint bread and mozzarella bread. Stock photo

Mix Veg Jalfrezi

Jalfrezi means Hot fry. It is stir-fried curry dish originating in Bengal. Main ingredient mixed with garden vegetables, bell peppers, and thick onion tomato sauce made thick by adding Indian spices.

Egg Jalfrezi

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Paneer Jalfrezi

Jalfrezi means Hot fry. It is stir-fried curry dish originating in Bengal. Main ingredient mixed with garden vegetables, bell peppers, and thick onion tomato sauce made thick by adding Indian spices.

Chicken Jalfrezi

Jalfrezi means Hot fry. It is stir-fried curry dish originating in Bengal. Main ingredient mixed with garden vegetables, bell peppers, and thick onion tomato sauce made thick by adding Indian spices.

Lamb Jalfrezi

Jalfrezi means Hot fry. It is stir-fried curry dish originating in Bengal. Main ingredient mixed with garden vegetables, bell peppers, and thick onion tomato sauce made thick by adding Indian spices. Stock photo

Prawn Jalfrezi

Jalfrezi means Hot fry. It is stir-fried curry dish originating in Bengal. Main ingredient mixed with garden vegetables, bell peppers, and thick onion tomato sauce made thick by adding Indian spices. Stock photo

Fish Jalfrezi

Jalfrezi means Hot fry. It is stir-fried curry dish originating in Bengal. Main ingredient mixed with garden vegetables, bell peppers, and thick onion tomato sauce made thick by adding Indian spices. Stock photo

Vegetable Madras

South India is known for using coconut in its dishes. Dessicated coconut in tomato sauce with coconut milk. A large amount of hot spices makes the dish one of the spiciest in Indian cuisine. Stock photo

Egg Madras (350ml)

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Paneer Madras

South India is known for using coconut in its dishes. Dessicated coconut in tomato sauce with coconut milk. A large amount of hot spices makes the dish one of the spiciest in Indian cuisine.

Chicken Madras

South India is known for using coconut in its dishes. Dessicated coconut in tomato sauce with coconut milk. A large amount of hot spices makes the dish one of the spiciest in Indian cuisine.

Lamb Madras

South India is known for using coconut in its dishes. Dessicated coconut in tomato sauce with coconut milk. A large amount of hot spices makes the dish one of the spiciest in Indian cuisine. Stock photo

Prawn Madras

South India is known for using coconut in its dishes. Dessicated coconut in tomato sauce with coconut milk. A large amount of hot spices makes the dish one of the spiciest in Indian cuisine. Stock photo

Fish Madras

South India is known for using coconut in its dishes. Dessicated coconut in tomato sauce with coconut milk. A large amount of hot spices makes the dish one of the spiciest in Indian cuisine. Stock photo

Vegetables Curry

The curry dish originates from India, the word curry originates from Tamil Nad where it literally means this particular sauce. The sauce is made of tomatoes, onions, garlic, ginger and coriander.

Egg Curry (350ml)

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Paneer Curry

The curry dish originates from India, the word curry originates from Tamil Nad where it literally means this particular sauce. The sauce is made of tomatoes, onions, garlic, ginger and coriander.

Chicken Curry

The curry dish originates from India, the word curry originates from Tamil Nad where it literally means this particular sauce. The sauce is made of tomatoes, onions, garlic, ginger and coriander.

Lamb Curry

The curry dish originates from India, the word curry originates from Tamil Nad where it literally means this particular sauce. The sauce is made of tomatoes, onions, garlic, ginger and coriander.

Prawn Curry

The curry dish originates from India, the word curry originates from Tamil Nad where it literally means this particular sauce. The sauce is made of tomatoes, onions, garlic, ginger and coriander.

Fish Curry

The curry dish originates from India, the word curry originates from Tamil Nad where it literally means this particular sauce. The sauce is made of tomatoes, onions, garlic, ginger and coriander.

Indian Lentil Soup

Traditional Indian soup with lentils and coriander leaves.

Indian Tomato Soup

Tomato soup with coriander.

Mushroom Palak Soup

Mushroom and spinach soup with Indian spices.

Indian Sabzi Soup

Indian style vegetable soup.

Broccoli-Almond Soup

Vegetable Manchow Soup

Egg Manchow Soup

Chiken-Corn Soup

Soup with chicken, corn and Indian spices.

Chicken Manchow Soup

Prawn Soup

Soup with prawns and Indian spices.

Mix Veg Balti

Balti dishes originate from the Kashmir region of India. They are prepared from tomatoes and cashew nuts with the addition of traditional aromas, fresh bell peppers and Indian spices. Balti dishes are served in a bucket-like dish, traditional for this dish. Stock photo

Egg Balti (350ml)

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Paneer Balti

Balti dishes originate from the Kashmir region of India. They are prepared from tomatoes and cashew nuts with the addition of traditional aromas, fresh bell peppers and Indian spices. Balti dishes are served in a bucket-like dish, traditional for this dish.

Chicken Tikka Balti

Balti dishes originate from the Kashmir region of India. They are prepared from tomatoes and cashew nuts with the addition of traditional aromas, fresh bell peppers and Indian spices. Balti dishes are served in a bucket-like dish, traditional for this dish. Stock photo

Lamb Balti

Balti dishes originate from the Kashmir region of India. They are prepared from tomatoes and cashew nuts with the addition of traditional aromas, fresh bell peppers and Indian spices. Balti dishes are served in a bucket-like dish, traditional for this dish. Stock photo

Prawn Balti

Balti dishes originate from the Kashmir region of India. They are prepared from tomatoes and cashew nuts with the addition of traditional aromas, fresh bell peppers and Indian spices. Balti dishes are served in a bucket-like dish, traditional for this dish. Stock photo

Fish Balti

Balti dishes originate from the Kashmir region of India. They are prepared from tomatoes and cashew nuts with the addition of traditional aromas, fresh bell peppers and Indian spices. Balti dishes are served in a bucket-like dish, traditional for this dish. Stock photo

Butter Vegetable

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Egg Butter Masala

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Paneer Butter Masala

This dish was prepared for the first time in Delhi. It is known for its sauce. The dish is prepared with a creamy tomato sauce with the addition of cashew nut paste and delicate spices. The sauce is buttery, sweet and creamy.

Butter Chicken

This dish was prepared for the first time in Delhi. It is known for its sauce. The dish is prepared with a creamy tomato sauce with the addition of cashew nut paste and delicate spices. The sauce is buttery, sweet and creamy.

Sahi Paneer

This dish was prepared for the first time in Delhi. It is known for its sauce. The dish is prepared with a creamy tomato sauce with the addition of cashew nut paste and delicate spices. The sauce is buttery, sweet and creamy.

Butter Lamb

This dish was prepared for the first time in Delhi. It is known for its sauce. The dish is prepared with a creamy tomato sauce with the addition of cashew nut paste and delicate spices. The sauce is buttery, sweet and creamy. Stock photo

Butter Prawn

This dish was prepared for the first time in Delhi. It is known for its sauce. The dish is prepared with a creamy tomato sauce with the addition of cashew nut paste and delicate spices. The sauce is buttery, sweet and creamy. Stock photo

Butter Fish

This dish was prepared for the first time in Delhi. It is known for its sauce. The dish is prepared with a creamy tomato sauce with the addition of cashew nut paste and delicate spices. The sauce is buttery, sweet and creamy. Stock photo

Veg Chowmein

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Egg Chowmein

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Chicken Chowmein

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Prawn Chowmein

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Fish Chowmein

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Chilli Potato Dry

Chilli Gobi Dry

Chilli Mushroom Dry

Tofu Chilli Dry

Chilli Paneer Dry

Fried Indian cheese, bell pepper pieces, onion, and garlic in a mixture of soy-garlic sauce.

Chilli Chicken Dry

Fried chicken, pieces of bell pepper, onion, and garlic in soy-garlic sauce.

Chilli Prawn Dry

Chilli Fish Dry

Veg Fried Rice

Egg Fried Rice

Chicken Fried Rice

Prawn Fried Rice

Fish Fried Rice

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Tandoori Vegetables

Paneer Tikka

Indian cheese marinated in yogurt and spices that give it a red color, then roasted in a tandoor oven.

Hariyali Paneer Tikka

Indian cheese marinated in spinach, mint and fennel, which gives it a greenish tint, then roasted in a tandoor oven.

Chicken Tikka

Chicken marinated in Indian spices and yogurt, which give it a red color, then roasted in a tandoor oven.

Hariyali Chicken Tikka

Chicken marinated in spinach, mint and coriander, which give it a greenish color, then roasted in a tandoor oven.

Malai Chicken Tikka

Chicken marinated in spices and cashew nut cream, then roasted in a tandoor oven.

Tandoori Chicken Legs

Pieces of bone-in chicken marinated in yogurt and Indian spices, then roasted in a tandoor oven.

Chicken Seekh Kebab

Mutton Sheek Kabab

Minced lamb with Indian spices and coriander roasted in a tandoor oven.

Prawn Tikka

Prawns marinated in Indian spices and yogurt, fried in a tandoor oven.

Fish Tikka

Fish marinated in Indian spices and yogurt, then fried in a tandoor oven.

Mix Platter

Pieces of Chiken Tikka, Chiken Malai Tikka, Chiken Hariyali Tikka, Sheek Kebab, Prawn Tikka, Fish Tikka. Stock photo

Chopped Red Onion Salad

Pieces of red onion in mix of mint sauce, salt and pepper with Indian spices and lemon juice.

Indian Sliced Salad

Pieces of cucumber, onion, tomato with Indian spices and lemon.

Mixed Green Salad

Corn Chaat

Chana Chaat salad

Slices of onion, tomato, cucumber with boiled chickpeas in mint sauce and spicy mayonnaise sauce with lemon juice.

Egg Salad

Paneer Salad

Indian cheese, iceberg lettuce, bell pepper, carrot, olive oil, and cucumber, in mint-mayonnaise sauce.

Chicken Tikka Salad

Tika chicken, iceberg lettuce, bell pepper, olive oil, cucumber, and carrot in mint-mayonnaise sauce.

Prawn Salad

Prawns, iceberg lettuce, bell pepper, olive oil, cucumber, and carrot in mint-mayonnaise sauce. Stock photo

Coca-Cola

Coca-Cola Zero

Fanta

Sprite

Indian Masala Chai

Indian tea with milk, cardamom, ginger, and mint.

Classic Lemonade

Classic sweet lemonade. Stock photo

Indian Lemonade

Indian drink with the addition of salt, cumin and special Indian spices. Stock photo

Sweet Lassi

Creamy, sweetened, Punjabi-style drinking yogurt. Stock photo

Salt Lassi

Yogurt drink with the addition of salt and cumin. Stock photo

Mango Lassi

Mango lassi is a type of shake made of natural yogurt and mango pulp. Stock photo

Rose Lassi

Rose-flavored shake type. Stock photo

Pineapple Lassi

Pineapple-flavored shake type. Stock photo

Strawberry Lassi

Strawberry flavored shake type. Stock photo

Cold Coffee

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Blueberry Shake

Zdjęcie poglądowe

Gulab Jamun

Gulab Jamun is an Indian dessert consisting of balls made of milk and semolina, marinated in aromatic syrup with the addition of green cardamom, rose water and saffron. Stock photo

Gajar Ka Halwa

Carrots called gajar in Indian style, served with a mixture of milk, sugar, ghee butter, and peanuts.

Mango Cream

Natural yogurt mixed with mango pulp and sugar.

Vegetable Biriyani

Boiled rice with vegetables in tomato-onion sauce with Indian spices.

Egg Biriyani

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Paneer Biriyani

Boiled rice with spinach, coriander, Paneer tomato-onion sauce with Indian spices. Stock photo

Chicken Biriyani

Boiled rice with chicken in tomato-onion sauce with Indian spices.

Lamb Biriyani

Boiled rice with lamb in tomato-onion sauce with Indian spices.

Prawn Biriyani

Boiled rice with prawns in tomato-onion sauce with Indian spices.

Fish Biriyani

Boiled rice with fish in tomato-onion sauce with Indian spices.

Mixed Biriyani

Boiled rice with vegetables, chicken, lamb, fish, and prawns in tomato-onion sauce and Indian spices. Stock photo

Vegetable Dopiazza

Dopiaza is a Persian word meaning exactly two onions. Dopiaza sauce consists of two sauces, the first is fried onion and tomato pieces, and the second is tomato and onion sauce with yogurt and Indian spices. There is a lot of onion and tomato in the sauce, which makes it quite specific.

Egg Dopiaza (350ml)

Paneer Dopiazza

Dopiaza is a Persian word meaning exactly two onions. Dopiaza sauce consists of two sauces, the first is fried onion and tomato pieces, and the second is tomato and onion sauce with yogurt and Indian spices. There is a lot of onion and tomato in the sauce, which makes it quite specific.

Chiken Dopiazza

Dopiaza is a Persian word meaning exactly two onions. Dopiaza sauce consists of two sauces, the first is fried onion and tomato pieces, and the second is tomato and onion sauce with yogurt and Indian spices. There is a lot of onion and tomato in the sauce, which makes it quite specific.

Lamb Dopiaza

Dopiaza is a Persian word meaning exactly two onions. Dopiaza sauce consists of two sauces, the first is fried onion and tomato pieces, and the second is tomato and onion sauce with yogurt and Indian spices. There is a lot of onion and tomato in the sauce, which makes it quite specific.

Prawn Dopiaza

Dopiaza is a Persian word meaning exactly two onions. Dopiaza sauce consists of two sauces, the first is fried onion and tomato pieces, and the second is tomato and onion sauce with yogurt and Indian spices. There is a lot of onion and tomato in the sauce, which makes it quite specific.

Fish Dopiaza

Dopiaza is a Persian word meaning exactly two onions. Dopiaza sauce consists of two sauces, the first is fried onion and tomato pieces, and the second is tomato and onion sauce with yogurt and Indian spices. There is a lot of onion and tomato in the sauce, which makes it quite specific.

Vegetable Masala

Vegan Sabzi Masala

This dish was created in Glasgow by Indian chefs. It is a standard dish for lovers of Indian cuisine. The sauce is tomato and onion with the addition of Indian spices. It has an orange-red color.

Chana Masala

This dish was created in Glasgow by Indian chefs. It is a standard dish for lovers of Indian cuisine. The sauce is tomato and onion with the addition of Indian spices. It has an orange-red color.

Vegan Chana Masala

Rajma Masala

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Mushroom Masala

This dish was created in Glasgow by Indian chefs. It is a standard dish for lovers of Indian cuisine. The sauce is tomato and onion with the addition of Indian spices. It has an orange-red color.

Kaju masala (350ml)

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Egg Masala (350ml)

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Paneer Tikka Masala

This dish was created in Glasgow by Indian chefs. It is a standard dish for lovers of Indian cuisine. The sauce is tomato and onion with the addition of Indian spices. It has an orange-red color.

Chiken Tikka Masala

This dish was created in Glasgow by Indian chefs. It is a standard dish for lovers of Indian cuisine. The sauce is tomato and onion with the addition of Indian spices. It has an orange-red color.

Lamb Masala

This dish was created in Glasgow by Indian chefs. It is a standard dish for lovers of Indian cuisine. The sauce is tomato and onion with the addition of Indian spices. It has an orange-red color. Stock photo

Prawn Masala

This dish was created in Glasgow by Indian chefs. It is a standard dish for lovers of Indian cuisine. The sauce is tomato and onion with the addition of Indian spices. It has an orange-red color. Stock photo

Fish Masala

This dish was created in Glasgow by Indian chefs. It is a standard dish for lovers of Indian cuisine. The sauce is tomato and onion with the addition of Indian spices. It has an orange-red color. Stock photo

Vegetable Malaimethi

Mater Malai Methi

Fenugreek known as Methi in India not only has medicinal properties, but is also used extensively in Indian cuisine. Malai Methi sauce uses dried fenugreek leaves with tomato paste and cashew nut paste. The sauce is sweet but slightly sour.

Egg Malaimethi

Paneer Malai Methi

Fenugreek known as Methi in India not only has medicinal properties, but is also used extensively in Indian cuisine. Malai Methi sauce uses dried fenugreek leaves with tomato paste and cashew nut paste. The sauce is sweet but slightly sour.

Chicken Malai Methi

Fenugreek known as Methi in India not only has medicinal properties, but is also used extensively in Indian cuisine. Malai Methi sauce uses dried fenugreek leaves with tomato paste and cashew nut paste. The sauce is sweet but slightly sour.

Lamb Malai Methi

Fenugreek known as Methi in India not only has medicinal properties, but is also used extensively in Indian cuisine. Malai Methi sauce uses dried fenugreek leaves with tomato paste and cashew nut paste. The sauce is sweet but slightly sour.

Prawn Malai Methi

Fenugreek known as Methi in India not only has medicinal properties, but is also used extensively in Indian cuisine. Malai Methi sauce uses dried fenugreek leaves with tomato paste and cashew nut paste. The sauce is sweet but slightly sour.

Fish Malai Methi

Fenugreek known as Methi in India not only has medicinal properties, but is also used extensively in Indian cuisine. Malai Methi sauce uses dried fenugreek leaves with tomato paste and cashew nut paste. The sauce is sweet but slightly sour.

Papadam (2szt)

Crispy, spicy lentil chips roasted in a tandoor oven.

Masala Papad

Crispy, spicy lentil chips with a spicy salad.

Fries

Fries.

Peri Peri Fries

Chicken Tikka Fries

Chicken roasted in the oven with fries with mayonnaise and tamarind sauce.

Vegetable Samosa

2 pcs. Deep-fried triangular dumplings made of green peas.

Chicken Samosa

2 pcs. Deep-fried, triangular dumplings stuffed with potatoes and peanuts.

Samosa Chaat

2 pcs. Yogurt, chickpeas, sliced onion, and tomato in tamarind-mint sauce.

Chicken Samosa Chaat

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Onion Ring Pakora

Onion rings, fresh onion fried in deep oil in graham flour coating.

Mix Veg Pakora

Vegetables and Indian cheese mix in a graham flour coating, deep fried.

Onion Bhaje

Egg Masala Fried

Paneer Pakora

Indian cheese coated with graham flour deep fried in oil.

Chicken Pakora

Chicken in a graham flour coating deep fried in oil

Prawn Pakora

Prawns in graham flour coating deep fried in oil.

Lahori Fish Pakoda

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Egg Bhurji

Egg Kheema

Paneer Bhurji

Chicken Keema

Mutton Keema

Sangam Vegetable Special

Our chef's secret that uses traditional Indian spices you've never tried before.

Sangam Egg Speciality (350ml)

Sangam Paneer Special

Sangam Chicken Special

Our chef's secret that uses traditional Indian spices you've never tried before.

Sangam Lamb Special

Our chef's secret that uses traditional Indian spices you've never tried before.

Sangam Prawn Special

Our chef's secret that uses traditional Indian spices you've never tried before.

Sangam Fish Special

Our chef's secret that uses traditional Indian spices you've never tried before.

Spicy Mixed Pickles

Pikantna kiszonka.

Plain Greek Yogurt

Natural yogurt. Stock photo

Mint Raita

Natural yogurt with mint, black pepper, salt and Indian spices. Stock photo

Cucumber Raita

Natural yogurt with cucumber, cumin, salt and pepper. Stock photo

Mixed Veg Raita

Natural yogurt with pieces of cucumber, onion, tomato, cumin, and salt. Stock photo

Bundi Raita

Yogurt mixed with masala spices. Stock photo

Beetroot Raita

Vegan Aloo Matter

Boiled potatoes and green peas in onion and tomato sauce with Indian spices.

Jeera Aloo

Boiled potato with Indian spices that give it a sweet taste.

Dal Tadka

Boiled lentils with pieces of fried onion, tomato, garlic, and cumin with Indian spices.

Baigan Masala

Fried eggplant in tomato and onion sauce with Indian spices. Stock photo

Baigan Bharta

Boiled and shredded eggplant with green peas in onion-tomato sauce with Indian spices.

Aloo Gobi Matter

Deep fried mix of potatoes, cauliflower, and green peas with tomato sauce and Indian spices.

Dal Makhni

Dish originated during the partition of India. Black lentils and beans fried with onion, tomato, garlic, ginger, and Indian spices.

Matar Paneer

Indian paneer cheese with green peas in onion-tomato sauce and Indian spices.

Vegetable Mango

Vegetables mixed with honey, mango puree, cashew nut paste in onion-tomato sauce, and Indian spices.

Chicken Mango

Chicken marinated in honey, mango puree, cashew nut paste in tomato sauce with Indian spices.

Veg Kolhapuri

Fried cauliflower, carrot, red onion, bell pepper, green peas, and beans in onion-tomato sauce, lemon juice, and Indian spices.

Chiken Kolhapuri

Chicken mixed with fried cauliflower, carrot, red onion, bell pepper, green peas, and beans mixed with onion-tomato sauce, lemon juice, and some Indian spices.

Veg Toofani

Fried bell peppers and nuts, boiled carrots, Indian cheese, peas, cauliflower, and beans mixed with onion and tomato paste with Indian spices.

Chiken Toofani

Fried bell pepper, peanuts, chicken in onion-tomato sauce with corn in Indian spices.

Paneer Lababdar

Indian paneer cheese, fried ginger, onion and tomato sauce, cashew nut paste, grated paneer cheese, cumin, and green cardamom.

Chiken Lababdar

Chicken with fried ginger, onion and tomato sauce, cashew nut paste, grated paneer cheese, and cream with cumin and cardamom.

Chiken Peshawari

This dish was invented in Peshawer before the partition of India. Smashed Blister tomatoes with chicken added, onion-tomato paste, tamarind sauce, and Indian spices. Additional tadka with mustard and green chili.

Mutton Peshawari

This dish is popular in Peshawer. Smashed blister tomatoes with mutton added, onion tomato paste, tamarind, and Indian spices. Additional tadka with mustard and green chili.

Chicken Bhuna Masala

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Lamb Bhuna Masala

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Chiken Peanut Butter Masala

Gujarat is a prominent region in India that is known for its nut production. Nuts are used in curry sauce. Stock photo

Muton Roganjosh

Lamb with onion and tomato sauce, with Indian spices.

Vegan Veg Palak

Spinach in Hindi is Palak, it is high in potassium and iron. Palak dishes are mainly made of cooked spinach, coriander, a mix of chopped onion, tomato paste and cream with the addition of Indian spices. Stock photo

Veg Palak

Aloo Palak

Spinach in Hindi is Palak, it is high in potassium and iron. Palak dishes are mainly made of cooked spinach, coriander, a mix of chopped onion, tomato paste and cream with the addition of Indian spices. Stock photo

Dal Palak

Spinach in Hindi is Palak, it is high in potassium and iron. Palak dishes are mainly made of cooked spinach, coriander, a mix of chopped onion, tomato paste and cream with the addition of Indian spices.

Egg Palak

Stock photo

Paneer Palak

Spinach in Hindi is Palak, it is high in potassium and iron. Palak dishes are mainly made of cooked spinach, coriander, a mix of chopped onion, tomato paste and cream with the addition of Indian spices.

Chicken Palak

Spinach in Hindi is Palak, it is high in potassium and iron. Palak dishes are mainly made of cooked spinach, coriander, a mix of chopped onion, tomato paste and cream with the addition of Indian spices. Stock photo

Lamb Palak

Spinach in Hindi is Palak, it is high in potassium and iron. Palak dishes are mainly made of cooked spinach, coriander, a mix of chopped onion, tomato paste and cream with the addition of Indian spices. Stock photo

Prawn Palak

Spinach in Hindi is Palak, it is high in potassium and iron. Palak dishes are mainly made of cooked spinach, coriander, a mix of chopped onion, tomato paste and cream with the addition of Indian spices. Stock photo

Fish Palak

Spinach in Hindi is Palak, it is high in potassium and iron. Palak dishes are mainly made of cooked spinach, coriander, a mix of chopped onion, tomato paste and cream with the addition of Indian spices. Stock photo