indie is a place to experience modern indian food at its best

Did you know?

The indie spice restaurant has a stated policy on the following:

> No use of additives, preservatives or ‘off-the-shelf’ concoctions in our kitchens

> Indian food needs no artificial colourings, even thugh some establishments use them. However, carcinogenic food colours are stricyly forbidden in our kitchen

> To exceed or surpass the EU Health and Hygiene Requirements in our organization

> Groceries sourced from ISO 9002 quality system approved exporters as far as possible

> Meats and vegitables sourced from HACCP compliant suppliers only, for full traceability

> Use of low-cholestrol poly-unsaturated oils to encourage a healthy heart

> Total focus on 'customer-delight', not just customer satisfaction.

We care so you can eat with confidence

	first [appetiser]

	Two courses only €21.95pp Friday 5.30pm - 7pm Saturday 2.30pm to 7.00pm

	Vegetable Pakora Aubergines potato cauliflower and onion pungently spiced with fresh coriander and green chillies and deep fried.

	Murgh Tikka The undisputed ‘King of Kebabs’. Succulent breast of chicken, marinated (at least 12 hours) in garam masala, lemon juice, ginger-garlic past and natural yoghurt, skewered and then barbecued in the tandoori to create a uniquely desirable Smokey flavour. Served with coriander and mint chutney.

	Murgh Chat Bbqued chicken toasted on a pan with tangy sweet sauce and surve on a fried pan cake.

	second [main]

	Sheek Kebab Minced Lamb pungently spiced with fresh garlic, ginger mint, coriander and green chillies, grilled in tandoori.

	Chicken Tikka Masala All time favourite, need no explanation.

	Lamb Rogan Josh Marinated in a blend of spice carefully selected by our chef, cooked with chopped onions and tomatoes.

	Korma Chicken/Lamb Delicately cooked in a coconut, almond and cream sauce.

	Veg Bhuna Indie Seasonal Mix Veg Gently spiced with fresh spring onion and tomato.


	All above mains served with pilau rice.