Jugnu’s Little India Blair St Menu

Flaky pastry, filled with diced potatoes, peas and cumin seed, then fried golden brown. Two Samosas per portion.

Fresh vegetables dipped in a spiced chick pea batter and finished in hot oil.

Onion rings dipped in a spiced chick pea batter and finished in hot oil. Three Onion Bhajis per portion.

Hand cut fries for something different.

Momo is a type of steamed bun with a filling. Momo has become a traditional delicacy in Nepal and Tibet. Five pieces per portion.

An interesting mixture of potatoes, home made Indian cottage cheese, onions and fresh coriander made into patties and finished in hot oil. A must for all vegetarians. Six pieces per portion.

Home made Indian cottage cheese layered with spinach, then lightly dipped in a spiced chick pea batter and finished in hot oil. Six pieces per portion.

Home made India cottage cheese marinated in yoghurt and spices, skewered with green pepper and onions and roasted in the tandoor. Five pieces per portion.

Mushrooms dipped in a spicy garlic and yoghurt marinade and cooked in the tandoor. Eight pieces per portion.

Marinated prawns cooked in the tandoor. Eight pieces per portion.

Fillets of chicken marinated in yoghurt and spices overnight, then skewered and cooked inthe tandoor. Three pieces per portion.

Fillets of chicken marinated in yoghurt, crushed cashews, white pepper, cheese, fresh ground spices, then cooked in the tandoor. Three pieces per portion.

Fillets of chicken marinated overnight in Jugnu’s Little India’s own mix of yoghurt, mustard, fenugreek and onion seeds, then cooked in the tandoor. Three pieces per portion.

Tender spring chicken marinated with fresh herbs and spices, then skewered and cooked in the tandoor.

Tender spring chicken marinated with fresh herbs and spices, then skewered and cooked in the tandoor.

Bites of fresh catch of the day is battered in gram flour, spices and deep fried until golden brown and crispy. The taste and flavour lies in the marination. Six pieces per portion.

Minced lamb or chicken prepared using a mixture of ginger , garlic, green chillies, white pepper and cooked in the tandoor. Five pieces per portion.

Lamb chops dipped in a spicy marinade, skewered and cooked in the tandoor. Four pieces per portion.

Dumplings made of chopped mix vegetables deep fried and sautéed with garlic, onion, and vinegar and soya sauce. Six pieces per portion.

Boneless chicken pieces marinated deep fried and sautéed with garlic, ginger, chillies, curry leaves and spring onions. Five pieces per portion.

Boneless marinated diced chicken or paneer pieces deep fried and sautéed with garlic, onion, capsicum, vinegar and soya sauce. Six pieces per portion.

Consists of chooza tikka, malai tikka, achaari tikka and barra kebab. A delightful array of tandoori kebabs.

Consists of vegetable samosa, onion bhaji, barra kebab and tandoori chicken. Specially recommended by Jugnu’s Little India.

Consists of vegetable samosa, pakoras, onion bhaji, paneer pakoras and paneer aloo tikki. A must for all vegetarians.

Leavened bread made of refined flour baked in the tandoor.

Leavened bread sprinkled with crushed garlic, baked in the tandoor.

Naan with a stuffing of spiced lamb mince.

Naan with a stuffing of onions and spices.

Leavened bread with a stuffing of cheese, sprinkled with chopped chillies and baked in the tandoor.

Leavened bread with a stuffing of cheese, and baked in the tandoor.

Naan sprinkled with crushed garlic, stuffed with cheese and spices.

Naan sprinkled with crushed garlic, stuffed with home made Indian cottage cheese and spices.

Naan topped with nuts and sultanas.

Unleavened wholemeal flour bread baked in the tandoor.

Unleavened wholemeal flour bread layered with lashings of ghee. Baked in the tandoor.

Unleavened wholemeal flour bread stuffed with potatoes, onions and spices.

Freshly baked in the tandoor (V)

With minced garlic and coriander (V)

Cheddar is melted inside (V)

Wholewheat flaky-buttery bread, fresh from the tandoor, with chaat masala and dried mint. (V)

Wholewheat bread, delicately charred from the tandoor (V)

Yoghurt mixed with cucumber and ground spices.

Yoghurt mixed with mint, green chillies and spices.

Diced onions, tomatoes, cucumber, coriander with a touch of lemon juice and spices.

Sliced bananas sprinkled with desiccated coconut.

For the daring!!!

Achar.

A sweet but tangy sauce, a perfect match for our vegetarian starters.

Raita, mint chutney, kachumber, banana and coconut, Jugnu’s Little India chilli chutney and mango chutney served with 10 poppadoms.

Onions, cucumber, cabbage and tomatoes with lemon juice and a special mix of spices.

Delicate minty yogurt, cool as a cucumber (V)

Diced onions, tomatoes, cucumber, coriander with a touch of lime to lift the whole affair and spices. (V)

Sweet and sour and spice, very chatpata. (V)

Chowpatty style. Grilled over charcoal with butter and finished with chilli, salt and lime (V)

Fuses Italian-American crusts with classic Indian curry, topped with Paneer Tikka or Butter Chicken

Masterclass in texture. Potato, onion and herbs stuffing. Paired with tangy chickpea curry (V)

Iconic South Indian dish. Thin crispy crepe, filling of spiced mashed potatoes and onions. Yummy sambar, coconut and tomato chutney. (V)

A fiery, savoury fusion of Chinese cooking techniques and bold Indian spices. Crisp vegetables, soy sauce, vinegar, palate-awakening kick of fresh green chillis and garlic. (V)

Street food of Thailand. Rice noodles, tossed with signature, sweet, Savory and tart sauce, made from tamarind, fish sauce and sugar. Scrambled eggs, chicken and crunchy fresh toppings of peanuts and bean sprouts

A tangy and spicy mix of potato cubes, diced cucumber, tomato and onion seasoned with cumin powder and chaat masala.

The classic street food treat that makes your mouth water. Raj kachori basket filled with papri, muth dhal, bhallas, yoghurt and chutneys.

Also called golgappa, is a common street snack. Hollow puri, fried crisp and filled with a mixture of flavoured water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas.

Very popular Bombay street food. It is made out of puffed rice, tossed with potatoes, onions, masalas and chutneys.

Fried dough wafers known as papri, boiled chick peas, boiled potatoes, yoghurt and tamarind chutney and topped with chaat masala.

Samosa served with chickpeas, onions, spices and chutneys.

Popular snack. lentil dumplings dunked in a creamy whipped yoghurt topped with spicy and sweet chutneys.

Most popular punjabi snack. made with white chickpeas and bhatura is fried leavened bread.

Plain, steamed basmati rice.

Basmati rice cooked with cumin seeds.

Basmati rice mixed with cashews, almonds, sultanas and desiccated coconut.

Basmati rice cooked with sauteed peas, onions and spices.

A hot dish, made world famous by the chefs of Goa. It has a Portugese influence. It is cooked with vinegar, capsicum and whole spices. Peas Pulao is a real compliment to this dish.

A world famous Indian delicacy. Also known as butter chicken. Half cooked the tandoori way and finished the curry way, with crushed cashews, cream and spices.

Due to popular demand Jugnu’s Little India has created its own unique recipe for mango chicken. Succulent chicken cooked in the tandoor and finished in our mouthwatering fragrant mango sauce.

This mouth watering dish is cooked with crushed tomatoes, onions, cream and fresh coriander. It has a thick gravy and goes really well with one of our tandoori breads.

Boneless spring chicken cooked with ginger, garlic, fresh coriander, capsicum, onions and spices.

Diced lamb cooked with ginger, garlic, onions and spices.

A favourite with those who enjoy their curry hot. A South Indian dish with onions, ginger, garlic and spices. Vegetable Pulao is a real compliment with this dish.

An abundance of spinach, cooked with tomatoes, ginger, garlic and spices.

Traditionally a mild dish cooked in a creamy sauce made of almond paste, cream and spices. Kashmiri Pulao is a real compliment with this dish.

The master chefs of the Royal Mughal kitchens boasted about perfecting this dish. Lean lamb or chicken cooked with roasted and crushed spices.

Roasted chicken cooked on the bone with a cashew sauce and onion, tomato and ground spices. This dish is enjoyed with basmati rice and tandoori naan.

An internationally renowned dish. Boneless chicken cooked in a secret recipe of yoghurt, cream and spices.

Jhalfrezee was one of the supreme dishes created during the days of the Raj. “Jhal” is hot and “frezee” is stir fried. Cooked with red capsicum, coconut milk, tomatoes, spring onions and spices.

A popular East Indian fish dish. Cooked with ginger, garlic, onions, tomatoes and freshly ground spices.

A Bombay speciality. Cooked with coconut, capsicum, tomatoes, cream and an assortment of spices.

Cooked with mustard oil, ginger, garlic, onion seeds, fenugreek seeds and spices. Intense in Indian pickle flavours, normally served hot.

Basmati rice cooked with chicken, lamb or prawns. Infused with fresh spices and garnished with fresh coriander. A delicious wholesome meal served with raita, mixed pickle and poppadoms.

A speciality of Tamil Nadu. Chicken on the bone is cooked with red chilli, garlic, aniseed, cumin seeds, black pepper, cloves, cinnamon, turmeric, tomato, onion and coconut.

This dish is one of our favourite red meat delicacies cooked on the bone with crushed whole coriander seeds, bay leaves, cinnamon, chopped onion, garlic, ginger, tomatoes and finished with a little yoghurt, garam masala and red chillies

Tender strips of tandoori chicken or lamb tossed with lettuce, tomatoes, cucumber and red onions dressed with lemon juice, chaat masala and chopped coriander served with mint chutney.

Egg noodles sautéed with chicken, capsicum, vinegar, soya sauce and pepper.

Potatoes and florets of cauliflower cooked with cumin seeds, turmeric, coriander and spices.

Fresh seasonal vegetables cooked with cumin seeds, turmeric, chopped tomatoes and spices.

Sautéed eggplant and potato cooked with ginger, garlic, onions and tomatoes finished with freshly ground spices.

Home made Indian cottage cheese, potatoes and spices mixed together and then finished in hot oil and served with a creamy gravy made of crushed cashews and spices.

Peas and potatoes cooked with tomatoes, spices and herbs.

Cubes of home made Indian cottage cheese cooked with spinach and spices.

Home made Indian cottage cheese cut in cubes and cooked with cream, tomatoes and crushed almonds.

Black lentils and kidney beans cooked with ghee and spices.

Yellow split lentils cooked with cumin seeds, ginger, garlic, tomatoes and turmeric.

Diced potatoes cooked with cumin seeds and spices. This is a dry dish.

Chickpeas cooked with ginger, garlic, onions and tomatoes, finished with freshly ground spices and amchur, giving the dish unique North Indian flavours.

Basmati rice cooked with mixed seasonal vegetables. Infused with freshly ground spices and garnished with coriander. A delicious wholesome meal served with raita, mixed pickle and poppadoms.

Lady fingers (Okra) made with onions, tomatoes, green chilli, coriander and spices

Homemade cottage cheese cooked in a secret recipe of yogurt, cream and spices.

Homemade cottage cheese or mushrooms cooked with crushed tomatoes, capsicum, onions, cream and fresh coriander.

Homemade cottage cheese cooked with crushed cashews, cream and spices.

Tender strips of tandoori paneer tossed with lettuce, tomatoes, cucumber and red onions dressed with lemon juice, chaat masala and chopped coriander served with mint chutney.

Noodles sautéed with garlic, onion, capsicum, carrots, vinegar, soya sauce.

Specially made, flavours change

Creamed milk dumplings within a sweet syrup flavoured with green cardamoms. Served warm.

French Vanilla, Chocolate. A selection of Indian sweets available from our Mithai counter

Starters: Vegetable samosa, onion bhaji, barra kebab and tandoori chicken. Mains: Choice of four mains from Mains or Vegetarian Section, served with basmati rice and naan.

Starters: Vegetable samosa, pakora, onion bhaji, and paneer pakora. Mains: Choice of four mains from Vegetarian Section, served with basmati rice and naan.

Start? A classic South Asian platter. It pairs crispy deep-fried pooris with a rich, savoury, spicy chickpea curry. (V)

Lots of zing. Creamy charred chicken, leafy greens, sprouted beans, toasty coconut, bulgar wheat, vegetable fiddlesticks and tarty leaf dressing.

Broccoli, fresh red chillies, toasted pistachios, shredded mint leaves, pumpkin, sunflower seeds, dates and lime (V)

Most popular in Kolkata. Flaky paratha with a fine omelette layer wrapped with chicken tikka, fresh kachumber and zingy green chutney.

Bombay street staple. Much loved. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft bun. (V) (S)

Simple and eaten everywhere in Bombay. Irani café classic. Dip soft bun with butter into the hot chai. (V)

Irani cafe classic Mumbai street food. Spiced slow-cooked lamb mince served with soft, buttered bread rolls (pau) (S)

Punjabi-style pastry, pea and potato filling with warm spice of cinnamon. Tamarind chutney for dipping (V)

Gujrati Filo stuffed with minced lamb and spices

Bombayites favourite. Green chillies, capsicum and garlic in Cheddar melt on white sliced toast (V) (S)

Fine lady’s fingers. Crispy. (V)

Bombay’s Koli (fishermen) Wada (district) recipe. In a bowl perfect for chutney dipping. (S)

Moreish, sweet-tangy, warm-cold. Fried sweet potato, with yogurt, pomegranate, beetroot, radish and carrot, gets a great lift from tamarind and green chutney (V)

A Chowpatty favorite. Puffed rice, cold and crunchy, light and lovely. With peanuts and Bombay mix, tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint (V)

Another Chowpatty favorite. Very Bombay!! Mashed vegetables and buns. Buttery spicy. Very nice. (V)

Smokey flavored Tandoori Chicken, made with mother’s favorite spices. Succulent chicken, still on the bone, lingers in yoghurt distinctive carom, roasted cumin, fenugreek leaves and chilli. Charred over the flames of the tandoor for a crisp black hue. Comes with zesty heaps of green chutney and onion salad.

Two chops lie overnight in raw papaya, yogurt and mother’s spices. Blackened and finished with a thrilling Kashmiri chilli sauce. Another specialty.

Chicken thigh is dunked overnight in garlic, ginger, coriander stems and a little cream.

Prawns charred slightly at the edges, succulent and simple.

A marinade of sweet vinegar, laced with ginger, turmeric, garlic and green chilli. Secret recipe (S)

Lamb mince marinated with green chilli, coriander and cumin charred in the charcoal oven. (S)

Pillows of paneer, marinated, charred and spiced gently, with fried cashews and pomegranate. (V)

New potatoes are smoky charred, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)

A vibrant, aromatic dish combining the earthy, sweet notes of saffron, charred, buttery with warm masala tingles (V)

Finest lamb marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S)

Tender chicken in a silky rich makhani sauce. A proper and good curry redolent with spice and flavour.

Bombay families love, this humble, steadfast and delicious vegetarian curry. (V)

A Cuba signature dish – dark, rich, deeply flavoured. It is cooked over twenty four hours for extra harmony. (V)

Butter Chicken or Butter Paneer served with turmeric rice, baby naan and greens

A whole leg of chicken layered with saffron scented basmati and slow cooked on dum. Aromatic, rich and traditional.

Whole lamb shank marinated in dark roasted spices, layered with saffron basmati and sealed for slow dum cooking. Deep, bold and majestic.

Layered, sealed and slow cooked the dum way. Marinated vegetables and saffron rice, cooked together and not stirred in. This is biryani not pulao. (V)

Luxurious, rich, velvety, saffron and cardamom infused (V)

Indian ice cream from Mughal empire, satin-smooth (V)

Royal North Indian delicacy. Decadent symphony of sweet, slow-cooked carrots (V)

Also called golgappa, is a common street snack. Hollow puri, fried crisp and filled with a mixture of flavoured water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas.

Very popular Bombay street food. It is made out of puffed rice, tossed with potatoes, onions, masalas and chutneys.

Samosa served with chickpeas, onions, spices and chutneys.

Flaky pastry, filled with diced potatoes, peas and cumin seed, then fried golden brown.

Fresh vegetables dipped in a spiced chick pea batter and finished in hot oil.

Onion rings dipped in a spiced chick pea batter and finished in hot oil. Three Onion Bhajis per portion.

Hand cut fries for something different.

(With vegan yogurt) Mushrooms dipped in a spicy garlic and yoghurt marinade and cooked in the tandoor.

Most popular punjabi snack. made with white chickpeas and bhatura is fried leavened bread.

Dumplings made of chopped mix vegetables deep fried and sautéed with garlic, onion, and vinegar and soya sauce.

Mushrooms cooked with crushed tomatoes, capsicum, onions and fresh coriander.

Potatoes and florets of cauliflower cooked with cumin seeds, turmeric, coriander and spices.

Fresh seasonal vegetables cooked with cumin seeds, turmeric, chopped tomatoes and spices.

(No butter) Black lentils and kidney beans cooked with oil and spices.

Diced potatoes cooked with cumin seeds and spices. This is a dry dish.

Chickpeas cooked with ginger, garlic, onions and tomatoes, finished with freshly ground spices and amchur, giving the dish unique North Indian flavours.

Basmati rice cooked with mixed seasonal vegetables. Infused with freshly ground spices and garnished with coriander. A delicious wholesome meal served with raita, mixed pickle and poppadoms.

Lady fingers (Okra) made with onions, tomatoes, green chilli, coriander and spices

Noodles sautéed with garlic, onion, capsicum, carrots, vinegar, soya sauce.

Yellow split lentils cooked with cumin seeds, ginger, garlic, tomatoes and turmeric.

Plain, steamed basmati rice.

Basmati rice cooked with cumin seeds.

Basmati rice mixed with cashews, almonds, sultanas and desiccated coconut.

Basmati rice cooked with sauteed peas, onions and spices.

Diced onions, tomatoes, cucumber, coriander with a touch of lemon juice and spices.

Achar.

Onions, cucumber, cabbage and tomatoes with lemon juice and a special mix of spices.

Leavened bread made of refined flour baked in the tandoor.

Leavened bread sprinkled with crushed garlic, baked in the tandoor.

Naan topped with nuts and sultanas.

Unleavened wholemeal flour bread baked in the tandoor.

Unleavened wholemeal flour bread. Baked in the tandoor.

Unleavened wholemeal flour bread stuffed with potatoes, onions and spices.

Fried lentils, spices, nuts and sev

Peanuts come alive, and dance with diced onions, tomatoes, green chillis, cilantro, lemon juice and masala

Made the traditional way, all who have tried swear but it.

Fiery ginger-apple tonic for pep

Healing, turmeric, ginger, apple

Chambord, Baileys

Vodka, Baileys Midori

Papad pieces, fried crisp with green chilli. Enjoyed with our home made chutney. Goes nicely with drinks (V)

First class yoghurt drink with mango and sprinkling of fennel seeds

Sweet and subtle as a perfumed love letter

Creamy yoghurt salted and gently spiced with crushed cumin.

Perfect thirst quencher Indian style fresh lemonade

Dadi’s remedy. Turmeric, black pepper & jaggery with frothed milk

Twist on the Moscow mule. Refreshing botanicals of gin, with zesty ginger beer and fresh lime.

Casino Royale stirred not shaken. Gordons gin, vodka, lillet blanc and lemon peel.

Sophisticated twist on the classic Cuban cocktail. White rum, fresh lime juice, sugar and mint

Puerto Rican masterpiece, white rum, cream of coconut and pineapple juice.

Tropical cocktail blends with Malibu.