Spice Merchant Henley On Thames - Full Menu

Curry monkfish in traditional Goan style sauce with coconut and curry leaves

Cubes on venison marinated with honey and spice, flamed grilled in tandoor served with roasted baby potatoes and nan

Chicken marinated and cooked with black pepper

Deliciously spiced potatoes cooked in the traditional way

Sauté mushrooms

Spiced with chilli, herbs and lime

Lamb osso bucco in a well rounded Masala with pineapple

Minced lamb, ginger and mixed herbs and spices. Cooked on a skewer

Flash grilled, with coconut and ginger moilee sauce

Fresh homemade naan bread

Succulent lamb cooked in a medium spiced sauce with mixed peppers, onions and herbs

Tandoori baked paneer cooked in onion and tomato masala with ground almonds, coconut and a hint of cream

Medium spiced curry using tomato, almond and coconut powder, cream and fenugreek leaves

King prawn in a rich and creamy sauce with spices

This is a very exotic Indian dish; shank of lamb marinated with herbs and spices then roasted in the oven

Pieces of chicken gently braised in a paste of Iranian pistachio, fennel and green chilli – a mild spiced but distinct curry

Triangular pastry filled with spiced mixed vegetables

Fish tikka, chicken chop, nalli barra and roasted paprika chicken tikka

Medium spiced. Cooked in sauce with green pepper, ginger, garlic and coriander

Clay oven roasted chicken with traditional aromatic makhani gravy cooked with fenugreek leaves

Diced chicken breast simmered in fresh turmeric, fenugreek and mild Indian spices, served in rich, dense and velvety sauce

Marinated with sun-dried tomato and ginger

Succulent lamb marinated in freshly ground coriander, pepper and red chilli topped with creamy coconut milk

With crust of coconut, coriander and mint

Beautifully flavoured broccoli with yoghurt and mango ginger sauce

Aromatic basmati rice flavoured with cumin saffron

Medium spiced chicken with rice using traditional recipe from the Royal Kitchen of Nizam

Diced chicken marinated in herbs and spices together with peppers, onions and tomatoes, roasted in the tandoori oven

Yoghurt Marrination Flavoured with Curry Leaf

Cooked with green chillies, green pepper, tomato and onions

Goan style chicken curry with mint and fresh coriander

Tandoori spices tamarind glaze

Mild curry, thick coconut gravy with a smooth texture

Diced Indian cheese delicately spiced together with an assortment of vegetables, roasted in the tandoori oven

Made with cabbage, carrot, capsicum, yogurt and spices

Whole lobster stir-fried in light spices and put back in the shell

Spinach cake stuffed with sweet figs

Fresh tender monkfish cooked with fenugreek leaf and turmeric

Minced chicken kebabs grilled in the tawa oven

With honey, ginger, lime and Indian spices

Home made organic Indian cheese with chilli and turmeric

With coconut and kafir lime (serve chilled)

Using fresh paprika marinade

Indian white sweet potato, grilled with chutney and yoghurt

Chicken Briyani from Royal kitchen of Nizam

Tender pieces of lamb braised in 25 roasted spices – a complex dish with a subtle flavour fragrant spices

With goats cheese and coriander

Deep fried lobster, cooked with traditional Indian spices, flavoured with leek and celery Takes minimum 20 min cooking time

Whole lobster stir-fried in light spices and presented in the shell

Rice cooked with vegetable dumpling in a rich biryani sauce

Medium spiced cooked in sauce with green pepper, ginger, garlic and coriander

A medium spiced curry with a tomato base, cumin and fresh Coriander

Hot sweet and sour cooked with lentils

Long aubergines slow grilled to bring out the flavour (suitable for vegetarians) Ginger Potato Potato cakes stuffed with lentil and topped with ginger

The ultimate gourmet kebab of very finely ground lamb mince, smoked with cloves, 'unzipped at the table '

Large diver caught scallops in a light herb sauce

Chicken blend with freshly smoked garlic, cashews, turmeric and a hint of Kashmiri chilli

Chicken cooked with minced lamb, almonds and fresh coriander mixed together with an exotic blend of herbs and spices

Chicken marinated in fresh paprika and roasted

Medium spiced chicken with rice using traditional recipe from the Royal Kitchen of Nizam

Tiger prawn cooked with lentils, green beans onion and capsicum

Fresh fillet of sea bass light spices pan fried on fresh green herbs moulli served with lemon rice

Tiger prawns cooked in a creamy sauce with cashew nuts and garlic

With honey, ginger, lime and Indian spices

Marinated with sun-dried Tomato and ginger

With chilli, lime and cinnamon

Leg of lamb, slow roasted with royal cumin garam masala

Highly spiced sweet curry with onion, tomato, red chilli, lemon Juice, sugar, fenugreek leaves and fresh coriander

A traditional Indian starter made of potato and boiled chickpeas, flavoured with tamarind and mint sauce served in a crispy fried potato garnished with pomegranate seeds

Hot curry with red chillies, garlic and fresh coriander

Primarily made with red chillies, gram Masala and garlic. The Portuguese introduced chillies to Goya in the 16th and 17th centuries

Large and diver caught in a light green herb sauce