Sheray Punjab Balti cuisine is a centuries-old discipline which is still practiced all over the Indian subcontinent to this day, with its unique blend of sun-dried herbs, ground spices, freshly picked spring onions, capsicums, tomatoes, garlic and fresh green coriander with a unique blend of authentic Afghani spices plus a touch of green chillies. Cooked and served in a two-handled balti (much like a small Chinese Wok) to create a simmering, slightly spicy aromatic dish with a subtle taste. Vastly different to any ordinary curry.

Sheray Punjab SPECIAL BALTI £11.00
Tender fillets of Boti Kebab, sumptuous pieces of Murgh Tikka and superb succulent Jingha Tandoori, cooked with cumin, ginger, garlic, fresh spring onion, coriander, capsicum and green chillies. A truly full-flavoured dish for that special and memorable taste.

TIKKA BALTI
Murgh Tikka cooked in balti with garlic, ginger, tomatoes, and onions and garnished with fresh coriander.

BALTI BUTTER CHICKEN
Butter Chicken is one of the most popular Balti Chicken dishes, especially in the West. Cooked with butter, aromatic spices, cream & almonds.

BALTI GARAM MASALA
Garlic, butter and a blend of exotic spices.

BALTI SAAG GOSHT
This combination of meat & spinach with savoury spices & cream is a typical authentic dish from the region of Punjab.

BALTI CHILLI MASALA
Hot and spicy would be the best way of describing this mouth watering Balti dish.

SWEET AND SOUR BALTI
This dish combines a sweet and sour flavour with a creamy texture.

BALTI TIKKA MASALA
A traditional Moghul Masala Balti dish. This is the Sheray Punjab version of the U.K's most popular curry dish. Hot & Spicy.

BALTI WITH VEGETABLES
Fresh vegetables make the dish particularly attractive, truly delicious combination of flavours.

BALTI CHICKEN WITH LENTILS
With lentils, it is similar to Dhansak made with Balti spices. This is a great medium to hot curry.

BALTI SKANDU CHICKEN & LAMB £9.00
Chicken and lamb cooked in charcoal with green pepper, chillies and Balti spices. Garnished with tomato and coriander.

BALTI PASANDA
Pasanda dishes are firm favourites in Pakistan. A touch of garlic, ginger, yoghurt, cream, coriander & green chillies. Medium to hot.

BALTI KURMA
In Kashmir they produce a Kurma bursting with almond powder, cream and saffron.

BALTI BHUNA
A special dish cooked with fresh garlic, ginger, green chillies, tomato and coriander.

Ask for extra green chillies to be added.

All of the above are recommended with Murgh Tikka, but can be expertly cooked with Boti tikka and Jingha tikka and are priced as follows:

JINGHA TIKKA £13.00
BOTI TIKKA £8.50
MURGH £8.50
MURGH & BOTI £9.00
VEGETABLES £7.95

Please appreciate that all meals are cooked to order and we are obliged not to sacrifice quality for time.