Fine dining at Shezan restaurant offers something a bit different from traditional Indian cuisine. Exquisitely sourced ingredients, refined and intelligent spice blends and the culinary flair of our chefs bring to you a menu that is resplendent with regional Indian and Pakistani cuisine that will delight the connoisseur
This is a healthy, vegan soup that is very high in protein. It is made with split moong dal and flavoured with herbs and our special spices.
Meaty pieces of lobster flavoured with dill and white vinegar, fresh parsley, onions, dried celery flakes and thickened with flour.
Brazilian lobster served in tail shell, marinated in coconut and spices then cooked in the tandoor.
Succulent chicken pieces infused with traditional Indian spices, coated in a seasoned gram flour batter and fried until perfectly crisp. A deliciously crunchy appetizer served with refreshing mint sauce.
Fine ground lamb blended with chick peas, fragrant herbs and a pinch of love. Deep fried to perfection!
(Full of fuss and a lot of bother!)
King Prawns marinated in light spices and fresh herbs, coated with home-made breadcrumbs.
(A must have delicacy appetizer for sea food lovers)
A selection of pappadums served with mint yogurt, mango chutney and achar
Half a spring chicken quartered and slightly marinated in spices and lemon juice, barbecued over flaming charcoal in the “tandoor”.
Ground lamb blended with herbs and spices, left to marinate then broiled on skewers over charcoal in the “tandoor” – a delicious nibble with drinks or as a part of the feast.
Succulent lamb chops marinated in Nauratan sauce (special combination of nine herbs and spices) served with grilled onions and tomatoes. Chef’s speciality
It’s scrumptious – marinated cubes of chicken breast, barbecued over flaming charcoal in the “tandoor” with fresh tomatoes, onions and peppers.
Cubes of freshly home-made paneer (curd cheese) marinated in mild spices and fresh lemon juice, barbecued over flaming charcoal in the “tandoor”, served with grilled onions, capsicum and tomatoes.
A house speciality of king sized shrimps left to marinate in mild spices, yoghurt and herbs, barbecued over flaming charcoal in the tandoor, garnished with grilled onions, tomatoes and peppers.
A mouth-watering selection of Murgh Tikka, Sheesh Kabab Murgh, Seekh Kabab Paneer Tikka and King Prawn, masterfully marinated and broiled over the charcoal “tandoor”. Excellent to share between two as a starter or for one as a main course.
A house speciality! Lamb shanks slow cooked with fresh ingredients and subtle spices simmered in a mixture of masala and yoghurt based sauce. Simply devine!
Cubes of chicken breast marinated and grilled in the tandoor, then simmered ina mild tomato, onion, garlic, aromatic herbs and butter based sauce. Also famously known as Chicken Tikka Masala
A speciality from Khyber Pass region. Diced Lamb or chicken, cooked on a high flame with the simplest of spices and fresh tomatoes, capsicum, crushed ginger, garlic and green chillies in a traditional iron “karahi” (wok).
Deboned chicken cooked with chopped onions, sliced ginger, capsicum. Tomatoes and fresh green chillies and spices.
Minced lamb with fresh garden peas and potatoes cooked with onions, red ripe tomatoes, fresh garlic, green chillies and ginger. Garnished with coriander.
A favourite of the Punjabi farmer – a combination of succulent lamb and fresh spinach cooked with green coriander and fragrant herbs. From our home town
An authentic dish from the times of Moghul Emperor. Shredded lamb cooked in whole wheat germ, a rich variety of lentils and oriental spices, a recipe handed down from father to son.
Said to be the favourite dish of Akbar the Great.
Tender chicken pieces cooked in a rich and creamy spinach (palak) sauce, blended with garlic, ginger, and traditional Indian spices
Chicken marinated in garlic, ginger and lime juice give this dish an intense flavour.
Whole leg of lamb left to marinate in exotic mild spices, slow roasted to perfection! We may require a day ahead order.
Absolutely divine
Whole young lamb marinated and stuffed with Basmati Rice and other exotic spices cooked in the North West Frontier Province style.
(24 Hour Notice Required)
King Prawns cooked with tomatoes, capsicum, onions tossed together with hot spices and fresh herbs, served in a traditional iron “karahi” (wok)
A house speciality of king sized shrimps left to marinate in mild spices, yoghurt and herbs, barbecued over flaming charcoal in the tandoor, garnished with grilled onions, tomatoes and peppers.
Fresh and deboned fillet of Nile Perch fish, simmered on a slow heat in a masala sauce made with subtle spices, hint of fresh garlic and ginger, red tomatoes, mustard seeds, curry leaves and fresh herbs.
Premium lobster tails infused with a blend of authentic Indian spices, fresh herbs, and citrus, then expertly grilled to achieve a delicate smoky char. A luxurious seafood specialty packed with rich flavor and elegance.
Succulent lobster cooked in a rich and aromatic masala sauce made with tomatoes, onions, garlic, ginger, and traditional Indian spices. A luxurious seafood curry bursting with bold flavors.
Whole Sea Bass cooked in our tandoor Indian style.
Delicate fish chunks infused with a blend of homemade masala yogurt, citrus, and hand-ground spices, then flame-grilled for a smoky finish. A light and flavorful tandoori specialty served with fresh accompaniments.
A fascinating combination and a delicacy of the Punjab farmland – fresh methi (fenugreek) and spinach greens cooked with herbs made seductively tantalizing with whole black peppercorn and potatoes.
A rich variety of lentils each specially prepared, full of flavours and nutrition, garnished with fried onions, garlic and coriander.
Kabuli chana (chick peas) cooked in butter with a kiss of spice and caress of tamarind, garnished with fresh garden coriander.
A house speciality made of fresh okra “ladies finger” cooked with onions, tomatoes, coriander and green chillies.
Baby aubergines (egg plant) cooked in a spicy masala (mixture of spices) and onions, tomatoes, garlic ginger and coriander.
Steam cooked to tenderness.
Finely sliced potatoes tossed in butter with a hint of spice and whole cumin seed (zeera).
A highly preferred and famous dish for vegetarians. Cubes of freshly home-made paneer (curd cheese), simmered in a mildly spiced sauce, made with butter, red onions, tomatoes, mild herbs and spices.
Traditional urad black lentils gently simmered for hours with tomatoes, butter, and fragrant spices, then enriched with cream for a velvety texture and deep, comforting flavor.
Fresh paneer cubes simmered in a velvety spinach puree infused with garlic, ginger, onions, and aromatic spices. A classic North Indian dish that combines rich flavor with wholesome goodness.
Fresh cauliflower florets and tender potatoes sautéed with onions, tomatoes, and a blend of authentic Indian spices, creating a wholesome and flavorful vegetarian favorite.
Basmati rice steamed to perfection. A simple yet an important part of the cuisine.
Basmati Rice cooked in a rich stock (vegetarian) , flavoured with cardamom, cloves, cinnamon, cumin and garnished with crisped brown onions.
Basmati rice blended with mildly spiced broiled lamb or chicken (of your choice), steamed with saffron and exotic spices.
Prawn biryani is an aromatic, lip smacking rice dish prepared with prawns and spices mixed with natural herbs.
White rice sautéed in butter and then simmered with saffron infused water.
Unleavened bread.
Freshly baked in the “tandoor”
Unleavened bread layered with butter and freshly crushed garlic and chopped coriander.
Freshly baked in the “tandoor”
Unleavened bread, sprinkled with coriander and layered with our home-made cheese (paneer).
Freshly baked in the “tandoor”
Whole wheat bread, freshly baked in our “tandoor”, piping hot.
A whole wheat dough, layered with butter and freshly baked in the “tandoor” or try the more traditional one made on a griddle (tawa).
A rich and tasty bread.
Paratha stuffed with minced meat, layered with butter and freshly baked in the tandoor.
Handcrafted naan filled with succulent spiced keema (minced meat) and rich, melted cheese, baked in the tandoor until perfectly golden and fluffy. A hearty and indulgent accompaniment to any curry.
Unleavened flat bread made with whole grain flour and cooked on a griddle.
Fresh and crisp lettuce greens, baby cucumbers, cherry tomatoes, red radish, carrots, fresh herbs and olives tossed together with a fresh home-made dressing.
A fresh and finely chopped salad made with plum tomatoes, cucumbers, red onions tossed together with a generous squeeze of fresh lemon and a sprinkle of finely chopped green chillies and fresh coriander.
Home-made natural yoghurt seasoned and blended with mashed potatoes, finely chopped cucumbers and tomatoes, soft and spiced tiny lentil dumplings. A must accompaniment for all your meals.
Reservations can be made using the book a table service on the right. Alternatively, you can call us on 020 7584 9316 or you can email us at restaurant@shezan.co.uk
The delicious Shezan experience can be delivered to your door. To place an order, call us on 020 7584 9316, or alternatively – you can order through Deliveroo, our online ordering service