Copper & Spice

Assorted vegetables such as cauliflower & potato cooked in a batter made from gram flour (flour made with chickpeas) then quickly deep fried in vegetable oil.

Potato cakes, medium spiced with onion and coriander then gently fried

A mixture of potatoes and peas are first cooked with cumin seed, then wrapped in a pastry parcel and fried.

Homemade Indian cheese is mixed with potatoes and mixed spices, coated in breadcrumb then fried.

Ground lamb is mixed with coriander and spices, then wrapped on a tandoor skewer and cooked in the tandoor.

Ground lamb is cooked with peas then wrapped in a pastry and fried.

Fresh chunky pieces of cod are marinated in lemon, ginger, garlic, coated in gram flour batter then fried

Tiger prawns are marinated with yoghurt, cream and spices then cooked in the tandoor.

Chunky pieces of chicken marinated in a mix of yoghurt and spices then cooked in the tandoor oven.

Chicken on the bone is marinated first with chilli powder and lemon, after which cream, yoghurt and some spices are added then cooked in the oven.

Cubes of lamb are marinated in a blend of soy sauce and groundnut oil then cooked in the tandoor.

Wafer thin pastry wraps filled with fine rice noodles, mixed shredded vegetables then fried until golden brown.

Lean strips of chicken are marinated then treaded on skewers and pan fried, finished with a topping of delicious peanut sauce.

Parcels made from wanton pastry are filled with a mixture of ground chicken, carrot and spring onion then steam cooked in a steam pot.

Pork ribs are marinated in soy sauce with spring onions and sesame seeds then oven roasted. Served with samba oeleck (chilli paste).

Aromatic clear spicy thai soup flavoured with lemongrass and galangal.

Aromatic clear spicy thai soup flavoured with lemongrass and galangal.

Bread coated with minced prawn and chicken flavoured with thai curry paste, coriander and herbs, coated with sesame seed then fried.

Dumplings filled with ground pork, cabbage, ginger, garlic soy sauce and mirin are part shallow fried then steam cooked.

Three in One Starter — A sampling dish, where you choose any 3 starters of your choice and get 1 of each that you’ve ordered. Fish has +€1 supplement.

Double 3 in 1 combo starter for 2 to share.

A tandoor starter for 2 people to share, this unique way of experiencing tandoor food offers 3 skewers of chicken tikka, boti kebab and seekh kebab.

A one dish meal, the meat of your choice is cooked with rice, mustard seeds and some spices, and is dry. This dish is prepared the traditional Indian way, eaten with accompanying natural yoghurt containing chopped onion, coriander and tomatoes (called Pachri).

Cooked to a traditional north Indian recipe, the curry base is made up of fresh natural yoghurt, tomatoes, onions (ground) coriander and chillies, cooked to whatever degree of heat your prefer (mild – medium or hot).

Lean minced lamb is cooked with fresh tomatoes, peas, natural yoghurt and spices. A simple but tasty dish.

Lean chunky pieces of lamb are cooked to a melt in your mouth texture with pureed spinach in a tomato and onion based curry sauce. Can be ordered with chicken instead of lamb also.

A classic Indian curry with flavours of cinnamon, cardomom, cloves and bay leaves. Can be ordered with chicken instead of lamb.

Tender lamb pieces are cooked with mushrooms and spring onion. Can be ordered with chicken instead of lamb also.

The meat of your choice is cooked in a curry with a colourful mix of peppers and an aromatic Indian herb called methi, also known as fenugreek.

Chicken pieces are first marinated in a blend of coriander mint and yoghurt, then cooked in a tangy sauce.

Pieces of lamb are cooked with minced lamb, methi and spinach, producing a very tasty dish.

Served on a sizzling platter, this dish does not contain the traditional curry sauce. It would also normally be eaten quite spicy, but we cook according to your taste. The Chicken is cooked with peppers, onion and vinegar; it is a very popular dish.

Cooked and served as regular Jalfrezi but with King Prawns instead of meat.

Our number 1 selling dish, this recipe would have been the inspiration behind the English born chicken tikka masala (even though makhani is tastier!). Chicken pieces marinated in tikka marinade are cooked in the tandoor then further cooked in a rich curry with butter (makhani), cream, tomatoes and ground almond.

Large prawns are cooked in a yoghurt based gravy flavoured with ginger, garlic onion and coriander.

Indian fish curries require a fish that can hold together during the rigour of being cooked in a curry, monkfish, apart from being a delicious fish does this very well. It’s cooked in a gravy of fresh natural yoghurt, onion, coriander, chillies and spices.

Mustard seeds are first roasted then pilau rice and vegetables are added, making this a complete meal in itself. We prepare this dish the traditional Indian way, eaten with an accompanying natural yoghurt mix containing chopped onions, coriander, tomatoes and turmeric.

Mushroom and peas are cooked in a tomato based gravy flavoured with garam masala, cumin and chilli powder.

Pureed spinach and potatoes are cooked with onions, garlic and spices.

Potatoes cooked with tomatoes in a tomato and onion based gravy.

In short, chick pea curry. Chick Peas are a huge source of protein, this dish is a staple food for many Indian vegetarians, it’s cooked in a tomato based curry.

Uncomplicated but tasty curry with potatoes and cauliflower.

This recipe originates from a region in north India known as Sind and combines 3 lentil types: - mung dal, urid dal and channa dal in a curry with a strong hint of garlic.

Red kidney beans cooked in a rich tomato based curry.

Spinach and lentils cooked in a medium thick curry sauce.

Curry with a selection of potatoes, mushrooms, peas, cauliflower and peppers.

Indian style cheese made in our kitchen (texture similar to tofu)cooked with pureed spinach.

Indian homemade cheese pieces are cooked with tomatoes and peas.

Fresh Okra (exotic vegetable grown in India, Thailand and Africa) cooked with crunchy onions in a dryish curry.

Baingan (Aubergine) is skewered and roasted in the tandoor oven, then cooked in a curry with tomatoes and vegetables.

This offers a variety of vegetarian dishes served with raita, rice and batura – a fried naan with your choice of 3 vegetarian dishes served in katori’s.

Pad Thai — One of the most well known dishes to originate from Thailand, rice noodles, cooked with soy sauce, palm sugar, fish sauce is cooked with the meat of your choice – choose from chicken, beef, prawn or vegetables.

A medium spiced coconut based curry cooked with mushrooms, broccoli, with your choice of chicken, beef, prawn or vegetables

The curry of this dish uses red chillies (thai green uses green), the difference in ingredients is subtle (milder) but the resulting taste is quite different. Cooked with your choice of chicken, beef, prawn or vegetables.

Normally milder than the previous thai curries, peanuts form the principle taste ingredient for this dish along with coconut milk, chunky pieces of potato and the choice of chicken, beef, prawn or vegetables.

Stir fried strips of meat are cooked at a very high heat with peppers, spring onion and ginger juliennes. Chicken, beef, prawn or vegetables.

Cashew Nut Stir Fry — Strips of a choice of chicken, beef, prawn or vegetables coated in tapioca flour stir fried at high heat with cashewnut, onion and pepper.

Your choice of chicken, beef, prawns or vegetables stir-fried with chillies, peppers, onion and basil.

Poppadoms and Prawn Crackers — two discs made from lentils (urid dal) and served with a fresh yoghurt and mint/coriander dip, chopped onion/tomato/cucumber dip (called kachumber) and a sweet mango chutney, and some Thai prawn crackers

Flat bread with wheat flour (called Atta) cooked in the tandoor

plain

Naan bread stuffed with potato.

Steamed.

with bay leaves, black cardomom and whole peppers.

Mushroom Pilau Rice

Egg Fried Noodles — Egg noodles stirfried with carrot and spring onion.

Our own handmade Indian Ice Cream

Ice Cream

served with fresh cream (add €1.5 for vanilla ice cream scoop)

served with fresh cream (add €1.5 for vanilla ice cream scoop)

Traditional biscuit base layered with smooth toffee caramel, fresh banana slices topped with fresh Irish cream and chocolate sprinkle

Mango /Salt Caramel / Mint Chocolate Chip

Chocolate Fondant — served with vanilla ice cream

Sorbet — gluten free, ask your server for current flavours

spicy mashed potato and sweetcorn patties with herbs and spices, deep fried.

chicken wings are marinated with yoghurt and spices then cooked in the tandoor.

Thai roast duck in a light pastry rolled with glass noodles (vermicelli rice) and mixed vegetables, lightly fried.

king prawns, lamb and chicken cooked with mushrooms and peppers in a balti sauce.

spicy lamb stew, cooked with a myriad of spices and garnished with ginger, chilli and coriander.

spinach & kale coated in gram flour and spices, fried then cooked in a tomato and yoghurt based sauce.

Indonesian rice stir-fry dish with prawns, chicken, onion, carrots, fine beans and Indonesian soy sauce, garnished with chillies, spring onions and fried egg.

spicy dish of pork mince, onion, garlic, chillies and basil, stir fried with oyster and fish sauce, topped with a fried egg, served with steamed rice.