Takeaway Menu

Allergy Advice

In compliance with food labeling  regulations. Customers are advised to let our staff know if any food may cause an allergic reaction prior to an order.

Full Delivery

We are now able to offer a full delivery service so don't miss out on a Curry Night at home and give us a call. Free under 3 miles -  £1 per extra mile.

Starters

Mains

Balti

Balti dishes, some would argue, are the most authentic curries known to all curry lovers. Balti dishes originated from the northern Pakistani region of Baltistan in Kashmir. All our Balti dishes are cooked in a glowing iron skillet
with medium spices, fresh tomatoes, green peppers, coriander, garlic, root
ginger and selected Northern Frontier herbs and spices, only the freshest
traditional spices are used, all specially ground and blended to a unique
Kashish recipe.

Biryani

Biryani is not a curry at all. Biryani originated in Persia and, at its simplest, was rice and meat baked together in the oven. transformed it into a courtly delicacy by adding aromatic spices and other exotic ingredients. Traditionally, biryanis are baked in the oven for some time so the aromatic spices and juices from the meat or vegetables permeate the rice.

Bhuna

Bhuna is not a dish, It is a cooking process where spices are gently fried in plenty of oil to bring out their flavour. The Bhuna Dish is an extension of that process where meat or vegetables are added to the spices and then cooked within their own juices which results in deep strong flavours giving a well spiced curry with a thick sauce which is usually medium to hot.

Dopiaza

The dopiaza is a true Indian dish dating back to Moghul times. The name "dopiaza" literally means "2 onions". The dish is freshly prepared with spices, herbs, garlic, ginger and the most important ingredient - onions, which are introduced into the dish twice during the cooking process; once at the start and also as a garnish. It is made medium hot and is usually served with an Indian flat bread like Naan or Roti.

Karahi

These Dishes originate from the heart of the Punjab. Delicately spiced and wonderfully blended with garden fresh garlic, ripe tomatoes, green chillies, fresh coriander and cooked to perfection in a utensil known as a korai ( a large wok like pan).

Korma

The word Korma derives from the Turkish verb for roasting and grilling. It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt. These dishes are cool and creamy, each with its own distinctive flavour. A must for the milder palate or for those seeking a smooth introduction to the indigenous delights of Indian cuisine.

Jalfrezi

Jalfrezi is not a traditional Indian dish as such but, like the bhuna, is actually a method of cooking. It literally means "hot-fry" but is probably better translated as "stir-fry". The term Jalfrezi entered the English language at the time of the British Raj in India. The Jalfrezi method is to stir-fry green peppers, egg, onions and plenty of green chillies as the basis for a curry with just a little sauce. The chillies and egg make the jalfrezi taste very fresh but also make it one of the hotter curries on the Kashish menu.

Masala

The word Masala, typically means “spice mix” so recipes for Masala dishes can be as varied as the chefs that cook them! The most famous being the Chicken Tikka Masala, these dishes are cooked to perfection with a plethora of herbs and spices giving a thick delicious gravy.

Madras / Vindaloo

The Madras or Vindaloo originate from the south of India and are the hot or extra hot versions of our curries. The meat or vegetables are cooked with plenty of chillies and our special blend of herbs and spices.

Rogan Josh

Rogan Josh originates from the hills of the Kashmir. Rogan means "oil" in Persian, while Josh means "heat, hot, boiling, or passionate". Rogan Josh thus means cooked in oil at intense heat. Rogan Josh has a red color which is characteristic to this dish and is achieved by using a Kashmiri ground red pepper which is not as hot as other Indian peppers. Rogan Josh was brought to Kashmir by the Mughals. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Kashmir adoption of Rogan Josh occurred.

Chef's Specials

Vegetarian Dishes

Sundries

Sides

32 Parliment Streett, Lancaster, LA1 1DQ

01524 388222

info@kashishrestaurant.co.uk

Wed - Sun: 17:00 - 23:00

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