Bayleaf Kitchen Menu

(V, G) Soya champs marinated with yoghurt and spices, cooked in a clay oven, served with salad and green chutney.

Diced cottage cheese marinated with roasted gram flour, caraway seeds and hung curd, skewered with diced peppers and onions roasted over charcoal in clay oven.

Diced chicken breast marinated with yoghurt and homemade spices then cooked over charcoal.

Chicken on the bone marinated with yoghurt and homemade spices, cooked over charcoal. Served with salad and mint sauce.

Chicken skewered with diced onions and bell peppers cooked over charcoal.

Chicken skewered with diced onions and bell peppers cooked over charcoal.

Lamb chops marinated in ginger and garlic paste, fresh coriander, green chillies, hung yoghurt and brown onion paste, cooked in clay oven.

Duck fillet marinated with tikka masala, cooked in tandoor.

King prawns marinated in a homemande tandoori masala, cooked over charcoal.

Filleted Scottish salmon marinated in herbs and spices then grilled in the tandoor and served with salad and mint sauce.

This chicken tikka preparation is different than usual chiken tikka. Diced chicken breast marinated with soft cheese and cream, cooked over the charcoals and served with salad and mint sauce.

(Lamb Shank) Succulent lamb shank cooked overnight in various pots, whole spices and aniseed. The dish originated in Lucknow.

Speciality of the Punjab region. Lamb on the bone and lamb mince cooked together with whole spices.

Home style lamb curry on the bone, cooked in a sealed pot with whole spices, onions and tomatoes.

A traditional dish from Punjab region. Chicken tikka cooked with tomatoes, onions and yoghurt brunoise peppers.

Diced lamb marinated overnight with spices and yoghurt. Cooked in a sealed pot

Lai Maas is a fiery Rajasthani meat curry. Lamb cooked in a variety of masalas with a burst of red chillies

Railways Lamb Curry was developed by the chefs of the Indian Railways. Spicy and thin saucy lamb, cooked in thin and spicy sauce with potatoes, cauliflower and mushrooms.

Hot South Indian delicacy of chicken on the bone simmered in onion sauces, roasted chattinad spices (coconut, star anise, red chillies, black peppercorn) with pilau rice

A very popular dish of Peshawar region. Chicken on the bone cooked with tomatoes which gives the dish a tangy and sweetened flavour with flavour of black peppers.

Traditional home made chicken curry. Chicken on the bone, cooked in a pot with its own stock and whole spices.

(N) Tandoor roasted chicken tikki simmered in a sweet and tangy tomato and cashew nut gravy.

Chicken on the bone cooked in a traditional of brown onion rich sauce in ground black peppercorns.

A Hyderabadi delicacy of chicken. Chicken breast simmered in fresh fenugreek leaves, finished with a touch of cream

Light spiced pot roasted chicken tikka, simmered in sweet and sour flavour tamarind and tomatoes sauce, tempered with mustard seeds.

Pot roasted barberry duck breast marinated with salt, lemon juice, tumeric and ground mixed spices, cooked in a black peppercorn, star anise served with pepper sauce and pilau rice.

Pan roasted Barberry Duck breast, served with tamarind sauce and pilau rice

Marinated pieces of Monk Fish cooked in a yoghurt based gravy. The curry is robust, slightly spicy and delicately sour with the curd ans spices. The fish is really tender and soft having absorbed the wonderful flavours of the gravy.

A Bangali delicacy. Sword fish cooked in masala fish curry tempered with mustard seeds and curry leaves.

King prawns cooked in tamarind, coconut and jaggery making it a perfect South Indian delicacy.

A classic favourite of the Goan region. King Prawns cooked in onion, tomatoes and coconut milk sauce tempered with curry.

(N) A traditional and very popular, creamy, tomato Indian dish which is bursting full of flavour and colour.

(N) A traditional and very popular dish made with coconut, almond and cashew nuts and finished with cream.

Hot and spicy curry.

Spicy and hot pepper sauce.

Thick onion and tomato sauce cooked on slow flame with spices.

Traditional Indian aromatic curry with cassia and cardomom.

Onion and tomato sauce cooked with diced bell peppers and onions with aromatic kadhai masala

Very hot and spicy curry, tempered with curry leaves and dry red chillies.

Cooked with a large amount of onions, added in the curry and as a garnish.

(N) A delicious almond and cream based curry, garnished with almond flakes.

served with pilau rice or plain rice. Available in

served with pilau rice or plain rice. Available in

Shredded paneer tikka simmered in bell pepper sauce.

(N) Diced cottage cheese simmered in a sweet and tangy tomato and cashew nut sauce.

Garden green peas and cottage cheese cooked in a chopped masala and brown onion sauce.

Cottage cheese simmered in spinach.

Mushroom and cottage cheese simmered in onion and tomato and cashew nut sauce.

(G, N) Deep fried potato and paneer balls simmered in a tomato and cashew nut sauce.

Green peas and mushroom curry finished with a touch of cream.

Dal Makhani is a staple food originating from the Punjab region of the Indian subcontinent. Black lentil, kidney beans and split chick peas cooked overnight on a slow flame finished with cream and butter.

Potatoes and fresh cauliflower cooked together.

Potatoes cooked with onion and tomato masala, tempered with black onion seeds.

Potatoes cooked with spinach.

Yellow lentils tempered with chopped garlic and cumin seeds.

This is the style of cooking in Punjab, chick peas cooked with onions and tomatoes.

Cupped mushroom sautéed in onion and tomato masala.

Spinach sautéed with garlic, diced onion and peppers.

Cooked with spinach.

Kidney beans and split chick peas cooked overnight on slow flame finished with cream and butter.

Roasted mashed eggplant dish simmered in pan with various spices, onions, ginger and chillies. Garnished with coriander.

Okra sautéed with chopped masala and light spices.

Baby potatoes simmered in chopped masala and spring onions.

Mock meat is cooked with bell peppers and traditional masala.

Plain boil basmati rice

Basmati rice cooked in sealed pot in flavour with whole spice.

Basmati rice cooked mushroom.

(N) Basmati rice tempered with curry leaves and mustard seeds with flavour of fresh lemon juice.

(N) Basmati rice cooked with boiled eggs and green peas, garnished with cashew nuts and raisins.

Basmati rice cooked with lamb minced.

Peas rice tempered with whole Cumin.

A selection of home made chutney and relishes.

Onion, tomatoes and onions mixed with chopped coriander.

Sliced tomatoes, cucumber, carrots and onion served with green chillies.

Yoghurt mixed with roasted cumin and chopped cucumber.

Chopped onions mixed with spices and tomato ketchup.

A classic refined flour leavened bread cooked in Tandoor.

Tandoori cooked nan with cheddar cheese, chilli and fresh coriander.

Nan stuffed with lamb minced and cooked in Tandoor.

Crispy and flaky multi-layered whole wheat flour bread cooked in Tandoor, brushed with butter.

(G) Mint flavoured flaky wheat flour bread cooked in Tandoor.

(G) Thin rolled wheat flour bread, shallow cooked over griddle.

(G) Wheat flour bread cooked in Tandoor.