A la carte

Our A la Carte menu provides a taste of traditional regional cooking as well as contemporary cooking as it is today in India.

 

The menu at Babur has been evolving since we opened in 1985, so it's a work in progress.

 

All of our A la Carte main courses are matched to wines, so that you can fully enjoy the best of both together.

 

 

A la carte
Starters

 Pan seared mackerel, green apple and coriander salsa  7.25Spiced with fennel, mustard and black onion seeds Chilli-fried tiger prawn soup, rice croutons H 7.75Richly textured aromatic soup, heat meets sweet of the sea Sandalwood black leg chicken breast tikka 6.95Marinated in ginger, garlic, cream, sprinkled with ground sandalwood  Ostrich soole  HH 8.50Passanda cuts and marinated in Rajasthani spicesTamarind-glazed quail breast  6.95 From the tandoor, with bubble ‘n’ squeak boneless leg meatChukandari venison  7.95

Tenderised with beetroot, seasoned with fennel, from the tandoor

Goat patties, tamarind and raisin chutney H 7.95

Shredded, warmly spiced and dry-fried on the tawa

Clove-smoked lamb chops 8.25

Best end baby chops from the tandoor, with roasted garlic yoghurt Beetroot cutlet, papaya chutney  V    6.75In crispy sago, warm masala spicing, bit of heat and sweetnessPunjabi paneer sandwich  V  7.25Char-grilled cottage cheese sandwiched with mint chutneyVegetable beggar’s purse  V N  6.75

 Pastry filled with cashews, organic potato

and peas, seasoned with chat masala

Papadom basket with home-made pickles and chutneys 1.50 per person

Mains

 We’re very proud of our wine list and in order for you to be able to more thoroughly enjoy them with our food, we’ve matched our main courses to wines. In each of the matches, we’ve placed the best match first. We’ve tried wherever possible to include a red and a white, as well as always offering at least one wine available by the glass.

 

Seabass with pickled vegetables, moilee sauce, steamed rice   14.95Oven-roasted fillet wrapped around pepper, carrot and onion Green Stone Point Pinot Gris 2011, New Zealand  
Willunga100 Viognier 2010, McLaren Vale, Australia Kalaunji jumbo prawns, prawn pattice, prawn pickle puree  16.95 Twice-marinated tandoori prawns with roasted gram flour and black onion seedsPlantagenet Great Southern Chardonnay 2010, Australia
Willunga100 Viognier 2010, McLaren Vale, Australia  Chicken Chettinad, rice flour dosa H 13.75Boneless thigh meat in a peppery Chettiyar masala from South IndiaAndeluna Malbec 2011, Mendoza, Argentina 
Green Stone Point Pinot Gris 2011, New Zealand  Chicken lababdar  12.95Traditional Mughlai chicken in creamy tomato with fenugreekGreen Stone Point Pinot Gris 2011, New Zealand  
Pinot Noir, Calusari 2011, Romania Guinea fowl suprême, maize and mace sauce, carrot rice   13.95Roasted skin-on, in silky smooth, brightly spiced sauce
Plantagenet Great Southern Chardonnay 2010, Australia  Green Stone Point Pinot Gris 2011, New Zealand   
 Lamb dum biryani, boondi raita  14.25
 Lamb and rice, scented with saffron, spices, browned onion,
steamed in a sealed pot
Primitivo Ampelo, Terre Di Sava 2010, Puglia, Italy  Plantagenet Great Southern Chardonnay 2010, Australia 
Pot-roasted mustard rabbit, garlic roti     14.25Rabbit with mustard and ginger, cooked in rabbit broth in a sealed potWillunga100 Viognier 2010, McLaren Vale, Australia 
Green Stone Point Pinot Gris 2011, New Zealand Pickling spiced duck breast    14.95Seared Gressingham duck breast, sweet and sour plum sauce, carrot mashGreen Stone Point Pinot Gris 2011, New Zealand  
Amano Primitivo, Puglia, 2009, ItalyCoconut lamb, tomato rice  H 14.95Well-spiced, handi-cooked to a rich, sticking consistency, from Kerala Negroamaro, Lucarelli Terre Di Sava 2011, Puglia, Italy 
Andeluna Malbec 2011, Mendoza, Argentina Steamed spice crusted shoulder of lamb, beetroot khichdi H 14.95Marinated for 100 hours in a spice-rich Punjabi masala
Amano Primitivo, 2009, Puglia, Italy

Shiraz/Viognier, Willunga 100 McLaren Vale 2010, Australia  

 

Laverstoke Park buffalo lal maas, crispy okra, ghee rice  HH  15.25Clove-smoked buffalo cooked in a Rajasthani-spiced hot masalaMalbec, Andeluna 2011, Mendoza, Argentina
Caliterra Tributo Carmenere-Malbec 2007, Colchagua, Chile
Masala dosa V  11.95Keralan crispy pancake filled with spicy mixed vegetablesGreen Stone Point Pinot Gris 2011, New Zealand 

Shiraz, Sula 2011, Nasik, India 

Baby aubergines, peanut sauce, upma N V  13.50Stuffed with spinach and paneer, satay-style sauce, seasoned Indian cous-cous cakePrimitivo Ampelo, Terre Di Sava 2010, Puglia, Italy 
Plantagenet Great Southern Chardonnay 2010, Australia 
Vegetarian thali V  14.50Paneer makai tawa masala, Green bean fogath, Dal makhni,Gobi capsicum, boondi raita, pulao and mini nan breadGreen Stone Point Pinot Gris 2011, New Zealand
Amano Primitivo, 2009, Puglia, Italy
             

 

Wine available by the glass   or by bottle 
Sides

 Gobi Capsicum  5.50Stir-fried cauliflower florets and green pepper
Dhingri palak  5.50Garlicky spinach and mushroomGreen bean fogath  5.95Fresh green beans with sweet coconut and spices
Dal makhni 5.25Slowly cooked, creamy – rich black lentils
Paneer makai tawa masala  H 6.50Stir fried cottage cheese, corn, organic green peas, kadai spices
Bhindi do-peaza  5.75Okra simmered with onion, tomato and spicesBaghare baigan  H N  6.50Baby aubergine with peanut sauce
Crispy fried potatoes  4.95Thinly sliced, seasoned with dried mango powder

RICE
Steamed 2.95    

Pulao 3.25     

Lemon rice with cashews N 3.75
BREADS

    Plain nan N  1.95   

     Garlic and onion nan   2.75

      Peshawari nan N   2.95  

         Cheese and chilli nan  2.95

         Laccha paratha   2.50  

    Tandoori roti  1.95

Mini bread basket  4.25
   (laccha paratha, garlic nan and roti)

 

H Hot  HH Roaring hot

V Vegetarian  N Nuts