Mughal E Azam Restaurant & Banqueting
Menu with Prices in the UK

Crisp roasted lentil poppadoms served with mango chutney, spiced onion salad, tamarind glaze, and cooling mint yoghurt dip.

Signature prime Halal lamb cutlets marinated overnight in ginger, garlic, yoghurt, and roasted spices, charred over glowing charcoal.

Hand-minced spiced lamb skewers blended with fresh coriander, green chilli, and toasted cumin, grilled in the clay tandoor.

Succulent boneless chicken breast cubes marinated in Kashmiri chilli, yoghurt, and lemon juice, skewered and roasted in the tandoor.

Velvety chicken pieces marinated in double cream, cheddar, white pepper, and cardamom, gently grilled for a melt-in-the-mouth finish.

Crispy battered white fish fillets seasoned with carom seeds, crushed coriander, chaat masala, and fresh lemon wedges.

Golden flaky pastry triangles filled with spiced potatoes, green peas, and roasted cumin, served with tamarind and mint chutneys.

Charcoal-grilled Indian cottage cheese cubes skewered with bell peppers and red onions in a tangy mustard-turmeric marinade.

Grand sizzling platter featuring lamb chops, chicken tikka, lamb seekh kebabs, malai boti, and masala fish on caramelised onions.

Assortment of paneer tikka shashlik, Punjabi vegetable samosas, crispy onion bhajis, and chilli garlic mushrooms.

Banqueting-scale grill selection with 6 lamb chops, 4 seekh kebabs, chicken tikka, peri-peri wings, masala fish, and 2 garlic naans.

Whole marinated chicken scored and roasted over charcoal with Mughlai spices, served with spiced chips and mint chutney.

Tender lamb cooked in an iron wok with vine tomatoes, ginger strips, green chillies, and freshly roasted coriander seeds.

Boneless chicken breast simmered in a traditional clay pot with smooth yoghurt, double cream, ginger, and fragrant fenugreek.

Classic Pakistani-style chicken wok-fried with crushed tomatoes, garlic, black pepper, and fresh coriander.

Slow-braised lamb shank stew simmered overnight with long pepper, fennel, and marrow, garnished with fresh ginger and lemon.

Tandoor-roasted chicken tikka folded into a velvety tomato, butter, and cashew cream sauce with a hint of wild honey.

Slow-cooked lamb in a deep crimson Kashmiri gravy infused with cardamom, cloves, browned onions, and sweet paprika.

Finely minced Halal lamb braised with sweet green peas, diced tomatoes, whole cumin, and fresh coriander.

Juicy king prawns stir-fried with charred bell peppers, red onions, green chillies, and a vibrant tomato-garlic masala.

Fragrant aged basmati rice layered with slow-cooked spiced lamb, saffron, crispy shallots, and fresh mint, served with raita.

Aromatic basmati rice steamed with tender marinated chicken, whole garam masala, and saffron milk, accompanied by cool raita.

Seasonal vegetables, paneer, and green peas layered with spiced saffron basmati rice, fried onions, and cucumber raita.

Fluffy long-grain basmati rice gently cooked with whole cloves, bay leaf, cinnamon, and golden saffron threads.

Lightly steamed fragrant white basmati rice, ideal for pairing with rich karahis and dals.

Whole black urad lentils slow-simmered for 12 hours over low heat with butter, cream, ginger, and tomato puree.

Comforting yellow lentils tempered with sizzling garlic, cumin seeds, dried red chillies, and fresh coriander.

Tandoor-charred cottage cheese cubes simmered in a rich, mildly spiced tomato and cream masala sauce.

Tender chickpeas braised in a tangy tomato, ginger, and amchoor dry-mango spice blend.

Juicy hand-pressed Halal beef patty with melted cheddar, crisp lettuce, red onion, house burger sauce, and fries.

Double smashed Halal beef patties stacked with grilled spiced chicken breast, American cheese, jalapenos, and skin-on fries.

Thick-sliced grilled Cypriot halloumi with sweet chilli jam, roasted peppers, baby gem, and seasoned fries.

Crispy breaded chicken escalope topped with creamy garlic bechamel, melted mozzarella, masala chips, and house slaw.

Spiced Amritsari-battered cod fillet served with chunky masala chips, crushed peas, and tangy house tartare sauce.

Hand-stretched leavened flatbread baked on the tandoor wall and brushed with roasted garlic butter and fresh coriander.

Soft tandoori naan stuffed with sweet desiccated coconut, ground almonds, raisins, and a glaze of clarified butter.

Light, unleavened stoneground wholemeal flatbread baked crisp in the charcoal tandoor.

Crispy golden skin-on chips tossed in a sizzlingwok with chilli garlic sauce, chaat masala, and spring onions.

Finely diced cucumber, vine tomatoes, red onion, fresh coriander, and green chilli dressed with lemon juice and chaat masala.

Two soft golden milk-solid dumplings poached in cardamom and rosewater syrup, paired with a scoop of vanilla bean ice cream.

Warm grated winter carrots slow-cooked in whole milk, ghee, khoya, and green cardamom, crowned with toasted pistachios.

Chilled creamy basmati rice pudding infused with saffron, crushed pistachios, almonds, and rose petals.

Dense, slow-frozen traditional Indian dairy ice cream flavoured with roasted pistachios and aromatic cardamom.

Thick Alphonso mango puree blended smooth with chilled natural yoghurt, a pinch of cardamom, and crushed ice.

Muddled fresh strawberries, garden mint, lime wedges, and sparkling lemonade over crushed ice (100% alcohol-free).

Tropical blend of passionfruit puree, mango nectar, fresh orange juice, and sparkling soda.

Chilled 330ml glass bottle served with ice and a slice of fresh lemon.

Classic British fruit juice blend served chilled over ice in a 275ml glass bottle.

Slow-brewed rosy pink tea simmered with whole milk, cardamom, star anise, and crushed pistachio garnish.

Crispy Halal chicken breast nuggets served with golden French fries and a fruit juice carton.

Child-sized portion of mild creamy tomato butter chicken paired with steamed basmati rice.

Single Halal beef patty with melted cheddar in a soft brioche bun, served with skinny fries.