Exotic Lounge Indian Restaurant and Takeaway Bar Radcliffe Menu

Very popular starter dish, chopped onion, mixed with herbs and spices and deep-fried three pieces

Mushrooms dipped in a lightly spiced gram, flour, butter and deep-fried

Indian cheese cooked with onions, peppers and chillies

Chana courage and bound in a slightly spicy sauce, served on puri bread vegetable stuffed peppers. Lightly spiced, vegetables stuffed in a whole roasted pepper

Triangular deep-fried crispy pastry stuff with seasonal vegetables, three pieces

Spinach and Indian cheese in lightly spice sauce, served on puri bread

Medium chicken and mince meatballs cooked in a traditional curry sauce and topped with cheese

Medium. A combination of a special blend of spices, garlic and ginger, topped with onions and capsicum to a medium spice dish

Contains Mild, Nuts. Boneless chicken marinated in yoghurt and mild spices, cooked in a creamy sauce with cashew nuts and Parmesan cheese to give a sweet taste

Medium. Marinated chicken, pan fried with exotics own recipe served with onion, fried rice and tamarind sauce

Slightly hot. Char-grilled chicken cooked in hot, sweet and sour sauce, combined with strips of onion and pepper. Stir fried in a unique tamarind and mango sauce

Slightly hot. Tender chicken pieces cooked in an exotic mix of whole spices. A delightfully spicy dish containing red and green capsicum is all dried red chillies, cherry tomatoes and chilli sauce

Slightly hot. Chicken cooked in a highly flavoured garlic sauce with rich spices

Slightly hot. Tender grilled lamb chops cooked in spicy sauce, cooked with yellow lentils, green chillies, garlic, ginger, coriander and ground spices lending it a rich inconsistently a fairly hot dish

Hot. Bite-size chicken pieces mixed in cornflower ground, ginger and chillies soya sauce. If you like chillies, this is sure to become a favourite

Medium. Breast of tandoori chicken is initially roasted in the tandoor, while the base of the curry takes its form with minced lamb, herbs and spices. All of which gives this dish a distinctive flavour, a dish of dry consistency

Medium. Chicken tikka, lamb tikka and lamb chops, specially prepared with the finest herbs and spices of medium strength and garnish with fried peppers and onions

Medium. Chicken tikka shashlik cooked in a korai sauce

Medium. Lamb tikka shashlik cooked in a korai sauce

Hot. Bangladeshi king prawn stir-fried in an exotic mix of spices wit capsicum, spring onions, green chillies and fresh ginger, soya sauce, tabasco sauce, garnished with fresh coriander. A dish from eastern part of Bengal, a highly recommended and satisfying dish

Medium. Whole king prawn is cooked in cumin, turmeric and chefs five spices served with cooked spinach in herbs and spices and a special sauce

Medium. Grilled seabass slightly infused with herbs and spices served with red pepper, rice and a special sauce. Garnished with coriander and lemon

Slightly hot. Chunky fillets of salmon, marinated in chefs five spices, shallow-fried, then cooked in a sauce, consisting of cilantro, chillies, green peppers, cloves, yoghurt and lemon juice, which brings out an authentic taste

Slightly hot. Succulent steaks of salmon, marinated in a hot tangy sauce. It is cooked on the grill whilst being periodically flavoured with olive oil. It is transferred onto a bed of spicy, crisp vegetables

Medium. Boneless chunks of fish marinated in traditional Bangladeshi spices to form a sauce of thick consistency, garnished with onion rings and coriander

Chicken, lamb & prawn

Chicken, lamb & prawn

Chicken, lamb & prawn

Chicken, lamb & prawn

Chicken, lamb & prawn

Chicken, lamb & prawn

Chicken, lamb & prawn

Chicken, lamb & prawn

Chicken, lamb & prawn

Chicken, lamb & prawn

Chicken, lamb & prawn

Chicken, lamb & prawn

Chicken, lamb & prawn

Chicken, lamb & prawn