Dawat Tooting
Menu with Prices in the UK

Two puffed golden puris served with Lahori spiced chickpea chana, tangy aloo bhaji, pickle, and sweet saffron semolina halwa.

Slow-simmered spicy chickpeas topped with black pepper and coriander alongside two freshly fried puris.

Overnight slow-cooked lamb trotters in rich spiced bone broth garnished with fresh ginger and coriander.

Two-egg omelette whipped with chopped green chillies, onions, tomatoes, and coriander served with flaky pan-fried paratha.

Crisp golden wholewheat flatbread stuffed with spiced mashed potato, served with cool raita and mango achar.

Two charcoal-grilled spiced lamb seekh kebabs wrapped in hot buttered tandoori naan with red onions, lettuce, and mint sauce.

Chargrilled minced chicken seekh skewers wrapped inside soft tandoori naan with crisp salad and cooling mint yoghurt.

Marinated chargrilled boneless chicken tikka pieces rolled in warm naan with tamarind and mint chutneys.

Spiced shredded lamb and split-pea shami patties pressed into warm naan with pickled red onions and green chutney.

Flat spiced minced meat patty studded with crushed coriander seeds and pomegranate, wrapped in fresh naan with salad.

Charred Indian cottage cheese cubes marinated in tikka spices, wrapped in soft naan with salad and mint sauce.

Flaky triangular pastry parcels stuffed with cumin-spiced potatoes and green peas, served with tamarind dip.

Crisp wheat wafers topped with chickpeas, diced potato, whipped sweet yoghurt, tamarind glaze, and crunchy sev.

Hollow crisp semolina shells filled with spiced potatoes and chickpeas, served with tangy mint and tamarind water.

Crispy fries wok-tossed in garlic, crushed chilli, bell peppers, and sweet spicy honey glaze.

Boneless white fish fillets marinated in carom seeds (ajwain), lemon, and gram flour batter, fried golden.

Succulent French-trimmed lamb chops marinated in ginger, garlic, and raw papaya, seared over glowing charcoal.

Boneless chicken breast cubes marinated in Kashmiri chilli, yoghurt, and garam masala, skewered in the tandoor.

Mild, melt-in-the-mouth chicken cubes marinated in double cream, cheddar, white pepper, and green cardamom.

Generous sizzling platter of lamb chops, seekh kebabs, lamb tikka, chicken tikka, and spicy wings with chutneys.

Authentic Peshawari-style bone-in lamb wok-cooked with fresh tomatoes, green chillies, rock salt, and black pepper.

Fresh chicken wok-tossed in ginger, garlic, ripe tomatoes, coriander seeds, and fresh green chillies.

Velvety braised lamb shank simmered overnight in aromatic spices, topped with ginger juliennes and fresh lime.

Slow-pounded stew of braised beef, cracked wheat, barley, and lentils topped with crispy fried onions and green chilli.

Chargrilled chicken tikka simmered in a rich, silky tomato, fenugreek leaf, and cultured butter makhani sauce.

Traditional Pakistani-style chicken curry cooked in caramelised onion, turmeric, cumin, and coriander gravy.

Tender diced lamb slow-cooked with fresh leaf spinach, garlic tempering, and warm whole spices.

Yellow chana and moong lentils simmered with turmeric and finished with sizzling garlic, cumin, and dried red chilli tarka.

Fresh pan-fried okra tossed with sweet onions, tomatoes, amchoor mango powder, and cumin.

Soft cubes of Indian cottage cheese folded into velvety spiced spinach purée.

Aged basmati rice steamed with saffron, spiced marinated chicken, mint, fried onions, and potatoes, served with raita.

Aromatic layered basmati rice and tender spiced lamb infused with cardamom, bay leaf, and crispy shallots.

Saffron basmati rice layered with spiced king prawns, caramelised onions, and fresh coriander.

Fluffy aged basmati rice cooked with whole cumin, cloves, and cinnamon stick.

Hand-stretched leavened flatbread slapped onto the glowing clay tandoor wall.

Crisp bubbly tandoori naan brushed with melted garlic butter and chopped coriander.

Rich milk-enriched Pakistani naan topped with toasted white sesame seeds and brushed with butter—ideal for Nihari.

Tandoori naan generously stuffed with seasoned minced lamb, green chillies, and coriander.

Light, unleavened wholewheat flatbread baked crisp inside the clay tandoor.

Whipped cool yoghurt blended with fresh mint, roasted cumin, and diced cucumber.

Finely diced cucumber, tomatoes, red onion, green chilli, and fresh lemon juice.

Soft milk-solid dumplings fried golden and soaked in warm cardamom and rosewater sugar syrup.

Slow-simmered grated red carrots in reduced milk, ghee, cardamom, and flaked pistachios.

Dense traditional Pakistani reduced-milk ice cream infused with green cardamom and crushed pistachios.

Chilled smoothie of sweet Alphonso mango pulp churned with creamy natural yoghurt.

Full-cream milk boiled slowly with Assam black tea leaves and crushed green cardamom pods.

Five crispy Halal chicken nuggets served with plain golden fries and tomato ketchup.

Gentle, non-spicy creamy tomato butter chicken served with fluffy basmati rice for younger guests.