Jaipur (Malahide)

Jaipur (Malahide), 5 St. James’s Terrace, Malahide, Co. Dublin

Take Away

Starters
Aloo Bonda
Deep fried crushed potato dumplings tempered with ginger and coriander
4.95
Tandoori Broccoli
Char-grilled broccoli in a cream cheese marinade served with tangy tomato chutney.
6.50
Seekh Kabab
Hand pounded lamb mince rolls flavoured with cardamom and mace served with homemade dips.
6.95
Murgh Malai Kebab
Free range Irish Chicken supreme’s in cream cheese and saffron marinade.
6.50
Tandoori Chicken Tikka
Boneless cubes of chicken breast marinated in home ground spices cooked in clay oven.
6.50
Duck Tikka
Free range Barbary duck breast with pickling spices, passion fruit dressing .
8.50
Karara Jhinga
Tiger prawns stir fried with scallions and shallots , finished with black pepper and lemon.
7.50
Tilori Prawns
Sesame seed & musky fenugreek infused prawns.
15.00
Mahi Tikka Haryali
Tilapia fish tikka marinated with coriander, mint, green chilly and lime.
6.50
Mizo Pork Fry
Batter fried strips of organic pork tossed with mizo sweet chilli and coriander sauce.
7.50
Jaipur Kebab Combination
Assortment of fish, prawn, chicken & lamb Kebab.
10.00
Sides
Tadka Daal
Yellow lentils with garlic & cumin tempering.
4.95
Bombay Aloo
Cumin tossed potatoes with tomato & spring onion.
4.95
Channa Amritsari
Chickpeas braised with fenugreek, fennel, tamarind and ginger.
4.95
Mains
Murgh Lababdaar
Free range chicken tikka cooked with tomatoes, ginger and coriander finished with cream.
13.50
Lahsooni Murgh
Free range chicken fillet cooked with garlic , ginger, chillies and crushed black pepper.
13.50
Murgh Makhan Palak
Free range wicklow chicken tossed with onion and tomato masala, spring greens & baby spinach.
13.50
Kadhai Jhinga
Tiger prawns tossed with purple garlic and butter cooked in a coriander and tomato sauce.
15.50
Goan Prawn Curry
Tiger Prawns simmered in a smooth coconut and chilli masala paste.
14.75
Malabar Fish Curry
Tilapia fish marinated with turmeric and rock salt cooked with tomato, red chillies and fenugreek seeds .
13.50
Pork Chilli Fry
Pork with brown onion, coconut milk, curry leaves and malt vinegar with star anise and cinnamon.
13.75
Keema Masala
Hand pounded Wicklow lamb mince spiced with black cardamom, cinnamon and fennel finished with sun ripened tomatoes.
13.50
Lamb Dhaniwal
Slow cooked lamb shank with yoghurt, onion, garlic cloves, saffron and fresh coriander.
16.00
Laal Maas
Slow cooked lamb in chilli paste, yoghurt, brown onion and cloves.
13.50
All Time Favourites
A supplement of €2 (Two Euros) will be added on to seafood orders in the following listing.
Tikka Masala
Tandoori tikka simmered in a creamy tomato, sauce flavoured with dry fenugreek leaves and cardamom. An all time favorite!
13.50
Saag
Choice of Meat cooked with spinach and greens tossed with garlic and ginger finished with a hint of cream and tomatoes.
13.00
Rogan Josh
Choice of Meat cooked slowly in a tomato and onion stew finished with saffron and fennel.
13.50
Korma
Choice of Meat cooked slowly in a white onion and cashew nut curry.
13.75
Jalfrezi
Choice of meat stir-fried with onions peppers and tomato flavoured with carom seeds.
13.75
Madras Curry
From Southern cost of India cooked with fresh coconut , curry leaves, crushed black pepper and hint of fennel powder.
13.50
Biryani
Chicken or lamb cooked with sweet aromatic spices, onions and basmati rice finished with fresh yoghurt, Brown onion and fresh mint.
14.50
Vindaloo
Choice of meat simmered in a chilli, cinnamon, coconut vinegar and palm sugar finished with plum tomatoes.
13.75
Vegetables
Subz Miloni
(V) Stir fried seasonal vegetables with, cumin and coriander tempering.
9.00
Paneer Lababdaar
(V) Cottage cheese cooked in a creamy tomato and onion sauce.
9.00
Channa Amritsari
(V) Chickpeas braised with fenugreek, fennel, tamarind and ginger
9.50
Rice and Breads
Basmati Rice —- Steamed 2.00
Pulao Rice 2.25
Lemon Rice / Mushroom Pulao 2.50
Bread Basket Selection of four different naan breads. 5.00
Keema / Peshawari / Cheese & Chilli / Coriander, Garlic & Onion Naan 2.20
Cucumber Raitha 2.00
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