Maharani's Hampton Hargate Menu (Update 2025)

Finely sliced fresh onion with a special blend of spices put together as small balls & deep fried in low fat vegetable oil

Finely grated freshly mixed vegetables blend together with special far eastern spices and turned in to balls and deep fried

Yoghurt and tandoori spices marinated cottage cheese cooked in a clay oven and served with onion and peppers

Lightly coated diced of cottage cheese tossed in a garlic chilli sauce

Lightly coated bottom mushroom tossed with garlic chilli sauce

Delicious fresh diced mix vegetable with a special blend of spices wrapped in thin layer of crispy pastry and deep fried in low fat vegetable oil

King prawns marinated with special blend of herbs and cooked with thick medium spicy sauce and wrapped in deep fried whole meal bread (Puri)

This crispy spicy and battered fried prawn Koliwada originated from such a Koli (Fisherman) and has made its way across food stalls and restaurants in Mumbai India

King prawns marinated in special herbs and spices and tossed with homemade peri peri sauce

King prawns coated with the thin layer of bread crumbs and deep fried in low fat vegetable oil

Carom seed scented crispy batter covers flaky white fish fillet, highly popular in a city of north India

Small cubes of medium spicy potatoes cooked with herbs and special bend of spices served on fish cake

Very authentic medium to spice homemade curry is a variation of the dish that originated during the British Ra Colonial-era. This dish used to serve in the first class train (railway) compartment in India

The Mangalorian style home made curry in the crown jewel of the western Indian Coastal cuisine from Mangalorian India

Extremely hot curry, the hotness derived from fresh Naga chillies. The word Naga means cobra (Venomous) so its simply hot curry

The nations favourite Indian dish, boneless chicken, lamb/king prawns blended with herbs and mild spices & barbecued in a clay oven before being cooked in special masala sauce to give a distinctive fruity, creamy, sweet texture

Spring chicken, lamb or king prawns barbecued in a clay oven before being cooked in butter and a special blend of rich creamy sauce

Tender cubes of chicken, lamb and king prawn marinated in a yoghurt and a special blend of mild spices and herbs and barbecued in a tandoor before cooked on mild rich curry sauce

Boneless pieces of chicken or lamb lightly marinated with ginger, garlic, coriander and garam masala and barbecued in the tandoor before cooked in medium spicy to produce a classic India dish dating back to Mughal's time

Tender pieces of chicken, prawns barbecues in the tandoori before being cooked in a delicious medium thick sauce with distinctive green chillies and chunks of onion and pepper

A traditional south India dish. Boneless pieces of chicken, lamb or king prawns marinated with delicate herbs and different blends of tandoori spices before cooked in an finely chopped fresh garlic and whole sliced green chilly

A handi is basically a traditional cooking vessel used in northern India & subcontinent. This medium spicy traditional home made curry on the bone cooked in a special vessel with our home made spices & herbs to give it a distinguished taste

Boneless pieces of chicken, lamb and king prawns marinated with ginger and garam masala, barbecued in the tandoor before being cooked in fairly hot coconut sauce

This fairly hot fish curry is a common recipe of the costal region of southern India that includes coastal areas of Kerala, Karnataka and Goa

Medium spicy malabar (Mountain) curry is a south Indian dish particularly associated with the Keralan region, where the coastlines, climate and cultural history make medium spice to very spicy curries

This medium spicy mint flavour curry is originated from hi tech city called Hyderabad (South India) but noe a days its popular in all over India and subcontinent. This curry is extremely aromatic and delicious as it made with yoghurt, fresh coriander, fresh mint and other aromatic home spices

These authentic balti dishes (name of the dish they are served in) are marinated in special blends of herbs and spiced for many hours before cooking in order to bring out theri delicate flavours. They are cooked with fresh tomato, ginger, garlic and chunks of green pepper and onion in a thick gravy sauce

Sweet sour and hot with lentil served with pilao rice

Sweet sour and hot served with pilau rice