The Whitminster Inn

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5.00 p.m. to late  : 7 Days a week

For Bookings & Takeaway
Telephone: 01452 741919 or 741970
This menu does not apply for takeaway orders.
Please obtain a takeaway menu from the reception.

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Gift Vouchers are now available for Accommodation
and all of our Restaurants 
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Indian Garden is a high class Indian restaurant, newly opened, and like the China Garden, which has already established its reputation as one of the best of its kind, is fast becoming one of Gloucestershire's favourite eating places. We opened early in March 2006 and within a few short weeks, our highly selective menu and intimate dining room has proved immensely popular.

The restaurant is part of the Whitminster Inn complex, set immediately off the hotel reception overlooking the garden. We publish our menu here as a guide to the variety of dishes we serve and there is also an excellent wine list to accompany your meal. And as always, our staff are dedicated to your every need.

Lists and prices shown here are of course, liable to change without notice.

We are open from 5 p.m. 'til late 7 days a week.

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SAVOURIES

  AUTHENTIC & CONTEMPORARY STARTERS
                                                                                                                   (Served with Salad)

CLAY OVEN TREASURES

Tandoori is a barrel shaped, open topped, charcoal fired oven with clay walls. The dishes have been marinated previously in our special mixtures, then barbecued on skewers. Served with seasonal salad and mint sauce.

MASALA DISHES

marinated with yogurt and mild spices, grilled on a charcoal fire & cooked in a medium to mild sauce

BALTI COLLECTION

Probably the most recognised in the U.K. All dishes are served in a cast iron kashmiri pan known as a balti, cooked with fresh blended spices, fresh tomatoes, green peppers & onions.

HOUSE SPECIALITIES

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PASANDA DISHES

marinated, grilled on charcoal fire and re-cooked in a sauce made with mild exotic herbs and spices

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CHICKEN DISHES

(rice required extra)

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PRAWN DISHES

(rice required extra)

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LAMB DISHES

rice required extra

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Please note that these dishes can be prepared to your taste - medium, madras or hot.

Murg Mowchak  (tender pieces of chicken and fresh prawns, marinated in a selection of imported spices from Assam, added to this delicious sauce prepared from exotic peppers and herbs, garlic cream, honey and sesame seeds, hence creating a flavour unique only in this dish. Medium hot to mild with a sweet texture)

Murg Jaflong  (tender pieces of meat or chicken marinated in a selection of special spices and herbs imported from Bangladesh, then cooked in a delicate sauce made from yogurt, cumin, tangerine. Coriander and green chillies are then added to make this dish spicy and suitable for those who enjoy a rich spicy dish)

Murg Jahlahle (tender pieces of chicken marinated in a selection of special peppers, marinated onion sauce and yogurt, added to this is a fine sauce made from special spices and herbs imported from Bangladesh. Marinated tomatoes, poppy seeds, ajwain and kalijeevah are also added to the sauce for a fuller spicy flavour. This dish comes from Sylhet and is delicious to taste.

Garlic Tikka Delight (pieces of breasted chicken marinated in a combination of three mild spices then cooked with onions, garlic, coriander, green peppers and a combination of rich peppers)

Jamdani Murg (tender pieces of chicken cooked in a clay oven, then stir fried with onions, capsicum and a combination of four medium flavoured spices with garlic as an added taste, dry and mild with yogurt and tomatoes)

Jarah Gosth (tender pieces of English lamb cooked in a Bangladeshi style with jerah as an added flavour. A combination of a fairly hot taste, with doniya patah and green chillies)

Begum Bahar (marinated tender chicken stir fried in a combination of four chilli spices, onions, garlic, coriander, mushrooms, aubergines and combination of peppers, marinated mince lamb added for extra taste. A delicate eastern dish - once tasted never forgotten)

Nawabi Chicken (tender pieces of chicken cooked in charcoal then stir fried with onion capsicum, a selection of herbs and spices, a special sauce is then added with yogurt for extra medium hot taste)

Chicken Tikka Poneer (tender pieces of chicken cooked in clay oven, then cooked with selected spices added with cheese, fresh coriander and garlic.`Once tasted never forgotten.')

Murg Jafrani (tender pieces of chicken cooked in a clay oven, selection of herbs and spices in a special sauce then added with almond powder, fresh cream and a hint of lime juice to give it that extra special flavour. Chef's recommendation for beginners)

Tandoori Garlic Chilli Chicken (tandoori flavoured chicken cooked in sauce made of seedless chilli, yogurt, indian mustard and many other spices)

KING PRAWN DISHES

(rice required extra)

DAMSAK DISHES

(all include pilau rice)

BIRIANI DISHES

A beautiful combination of Basmati rice, almonds, sultanas, pistachio, coconut and rose water with lemon juice, garnished with tomatoes and cucumber. Served with Vegetable Curry. A truly tasty dish. May suit almost every kind of palate.

ACCOMPANIMENTS & SUNDRIES

vegetables (Shobzi Bahaar)

VEGETABLE SPECIALITIES

TANDOORI BREAD

RICE & SUNDRIES