Best local Indian Restaurant in Essex 2014
One of the finest Indian restaurants in Essex Caraway Indian Brasserie, in Gants Hill, has won the prestigious Best Local Indian Restaurant Award in the Restaurant Guides
The Hart Brothers
The Hart Brothers, who have made Quo Vadis and Fino into such success stories
Seared King Scallop served on curls of squid tossed with curry leaves, mustard seeds and peppercorns, finished with a dash of goan vinegar.
Spicy batter fried prawns sautÃ©ed with mustard seeds and curry leaves.
Mussel Hara Masala
Fresh mussels tossed with garlic, spring onion and tomato, flavoured with curry leaves and lemongrass.
Tawe ki Machli *
Pan grilled steaks of Halibut marinated with a spicy masala served on a bed of flamed onions, tomatoes and chillies.
Batakh Ka Samosa
Duck meat sautÃ©ed in Deccan style, encased in crispy Indian pastry and served with a sweet'n'sour chutney. Murgh Seekh pa Â£ 4.25 Jumbo chicken mince seekhs packed with sautÃ©ed chicken liver, tempered with royal cumin seeds.
Murgh Seekh pa
Jumbo chicken mince seekhs packed with sautÃ©ed chicken liver, tempered with royal cumin seeds.
Seekh Kebab kangari
Minced lamd and cheese kebab, grilled in tandoor
Baby lamb cooked with cinnamon, cardamom and Bengal gram, minced, packed with yoghurt cheese, mint, and onions. A delicacy from Hyderabad.
Khumb Pudhina Tikka
Mushrooms stuffed with potatoes sautÃ©ed in traditional pickle spices, wrapped in a multi flour batter accentuated with fresh mint, grilled golden on an open fire grill
Mutter Adrak Ki Aloo Tikki
Shallow fried patties of mashed potatoes, stuffed with crushed green peas spiced with finely chopped ginger, topped with mint and dried mango chutneys. Aloo Paalak Ka Thepla Bhajjia Â£ 2.95 Finely shredded onions, potatoes and spinach spiced with fennel seeds and pepper. Deep fried.
Aloo Paalak Ka Thepla Bhajjia
Finely shredded onions, potatoes and spinach spiced with fennel seeds and pepper. Deep fried.
Prawn Peri Peri
Pan-fried prawns marinated with spicy Goan peri peri masala served on a bed of flamed onions, tomatoes and chillies.
Monk Fish Tikka
Cubes of Monk fish wrapped in a mustard flavoured yoghurt marinade, roasted over charcoal.
An ineffably aromatic and succulent rack of lamb braised slowly in a perfectly balanced liquor with an infusion of cloves, cardamom and pathar ke phool - finished in tandoor.
Tandoori Chicken Amritsari
Chicken reserved overnight in a burnt garlic and yoghurt marinade, that is a veritable symphony of exotic spices including the rarely used 'Mugga' cooked on a bhatti - open fire grill.
This soft as silk delicacy of chicken supremes is matured in a delicately spiced nutty marinade, wrapped with beaten eggs and crushed toasted almond flakes-grilled golden.
Paneer Tikka Lalmirch
Cubes of cottage cheese layered with red chilli chutney, draped in a Jaipuri spiced yoghurt cheese marinade, grilled to perfection.
Tandoori Fruit Chaat
A tangy combination of pineapple, apple, guava, pear, sweet potato and star fruit gilded in the tandoor, served with banana crisps and a fruity relish.
Assorted Kebab Platter
Non vegetarian Selection of Prawn, Fish, Chicken and lamb char-grilled to perfection.
Fresh lobster, treated with lime and turmeric, tossed in a peppery onion and fennel masala with cherry tomatoes, button onions and bell peppers, tempered with curry leaves.
Jhinga Hara Pyaz Masala
Tiger prawns stir-fried with spring onion greens, sweet bell peppers and sprouted moong, tempered with crushed green and black peppercorns.
Allepey Seafood Curry
A variety of seafood stewed in coconut milk with shredded ginger, soured with raw mango. Thaaravu Roast Â£ 13.95
Tender breast of duck, pot roasted with coriander, cumin and garlic, finished with a pepper powered Chettinad gravy.
Murgh Handi Lazeez
Chicken simmered in a creamy yoghurt and brown garlic gravy made heady with the rich aroma of green cardamom, mace and saffron, slow cooked on 'dum' in an earthen pot.
Murgh Tikka Makhanwala
This all time favourite-tandoor grilled chicken tikka in a tomato gravy cooked in the classical way, with oodles of butter and cream.
Juicy morsels of chicken stir-fried with fresh spinach and fenugreek leaves.
Saffron accentuated piccatta of lamb cooked in dum with a myriad of spices that provide a unique symphony of subtle flavours.
Central Indian style of cooking-spring lamb cooked with onions, tomatoes, ginger and coarsely ground spices, finished with fresh fenugreek.
This perennial North Indian favourite - spring lamb cooked in the traditional roghanjosh gravy.
Paneer Makhan Masala
Chunks of cottage cheese cooked in a tomato gravy prepared in the classical way, flavoured with kasoori methi, topped with a streak of fresh cream.