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Food Menu

Dhamaka is not a typical curry house but a street food restaurant and that makes us unique, we are serving you street food from each & every corner of India. From tangy snacks that flow across Indian streets to “indo Chinese” that is fusion of Indian & Chinese cuisine and quite popular in the Northern part of the country, like soya sauce with Indian spices just makes the perfect balance of Chinese and Indian ingredients. Tandoor comes next in the row that is main source of Awadhi cuisine, all around the streets of India, you’ll find number of Kebabs cooking in the open oven, apart from kebabs lot number of Rotis like Tandoori Roti, Naan, Missi Roti and many others are cooked in Tandoor and people love them cooked on the streets in the open air.

Above all Indian food is all about sharing and caring, so let’s share your food amongst your peers and eat the Indian way when you visit Dhamaka really near in future to experience the hustle of the busy Indian streets.

From the streets of India

Small plates (Starters)

Our small plates are designed to mix and match so you can taste different flavours of india we recommend 3 small plates per person with a side/bread/rice to make it up as a main meal or have 1 small plate as a starter followed by a main curry with rice/bread/sides

Classical Nibbles

Poppadum (GF, V) £1.00

(crispy poppadums with a choice of dips to choose from) VG/GF

Dips (GF, V) £0.75 Each

mint yogurt(GF), lemon pickle(GF, VG), spicy chilli pickle(GF, VG), mango chutney(GF, VG)

Punjabi Samosa (VG)

(flaky pastry cones filled with cumin tempered potato and green peas)

 5.25

Onion Bhajiya (VG, GF)

(gram flour and onion dumplings a great vegan starter)

 5.25

Chatpata Chaat

A snack eaten across India with a bit of everything a combination of sweet yoghurt, tangy tamarind sauce, mint sauce, gram flour vermicelli just makes you wanting more

Pani Puri (VG)

((crispy wheat bubbles filled with potato served with mint water & tamarind water, have a go fill one of them to the brim yourselves &have it in one bite and feel the explosion of flavours))

 6.25

Dahi Papdi Chaat (V)

(a combination of flaky pastry, chick peas, diced potatoes, sweet yoghurt, mint and tamarind sauce)

 6.25

Samosa Chaat (V)

(samosa on a bed of chick peas topped with mint, sweet yoghurt, tamarind chutney just makes the humble samosa a notch better)

 6.25

Potato Tikki Chaat (GF, V)

(comfy potato patties with chickpeas mint, sweet yoghurt, tamarind chutney, gram flour vermicelli)

 6.25

Tandoor Oven

A clay oven used extensively in northern part of india especially punjab used in making of naan breads and succulent kebabs

Chicken Tikka (GF)

(a classical tikka marinated with fenugreek, yoghurt and spices blend)
6.50

Sheekh Kebab (GF)

(seasoned and herbed lamb mince skilfully put on skewer and cooked)
6.50 

Hara Mirch Tikka (GF)

(spicy chicken tikka marinated in fresh green chillies and spices cooked on skewer in tandoor)
6.50

Tandoori Paneer Tikka (GF, V)

(Indian cottage cheese marinated in the classical tandoori masala char grilled along with red onions)
6.50

Sharing Platters

Taste of Dhamaka Platter

(a taste of our street food platter consisting of potato tikki chaat,veg samosa, onion bhajiya, chicken 65 and chicken tikka)
19.50

Tandoor Grill Platter (GF)

(platter consisting of sheekh kebab, Hara mirch tikka,
paneer tikka and chicken tikka)
19.50

Indo Chinese Street Food

Never heard the word “Indo Chinese” it is how Chinese cuisine has evolved in India. Huge contributionby Nepalese chefs in this evolution. who would have thought a marriage between soya sauce andIndian spices would create such magical dishes

Chilli Paneer (V, GF)

(a perfect example of the evolution Indian cottage cheese “paneer” smothered in chilli garlic sauce)
6.50

Cauliflower Manchurian (VG)

(a vegans delight crispy cauliflower coated in chefs special Manchurian sauce)

 6.50

Vegetable Momos (VG)

(Nepalese dumplings steam cooked made from mixed vegetables served with spicy sesame tomato dip)

 6.50

Chicken 65 (GF)

(crispy fried chicken with chilli garlic sauce and curry leaves)
6.50

Chicken Manchurian (GF)

(crispy fried chicken tossed with peppers and onions coated in chefs special Manchurian sauce)
6.50

Chicken Momos

(seasoned chicken mince dumplings steam cooked served with sesame tomato dip)
6.50

Dhamaka Curry Bowls

House Specials

Butter Chicken from Delhi (GF)

(“the real thing” from delhi chicken tikka cooked with creamy, buttery tomato sauce a real version of tikka masala)

 14.50

Gongura Lamb from Telangana (GF)

(A south indian lamb dish made from a paste of spinach, gongura leaves(hibiscus leaves) to make a spicy and tangy sauce best eaten with basmati rice)

 15.50

Chettinad Chicken from Tamilnadu (GF)

(a strong black pepper scented south indian chicken dish from chettinad region of tamilnadu best eaten with rice)

 13.50

Goan Fish Curry from Goa (GF)

(fish cooked to perfection in a tangy sauce with a dash of apple cider vinegar)

 15.00

Cheemeen Mappas from Kerala (GF)

(“please dont ask us to make it spicy” a elegant and milddish bursting with natural flavours of prawns and creamycoconut sauce and chefs spice to justify the ingredients)

 15.50

Paneer Makhani (GF, V)

(a vegetarian equivalent of butter chicken a staple eat out dish from Delhi best eaten with Garlic & corriander naan)

 15.50

Vegan Kofta Madras (VGN, GF)

(vegetable dumplings cooked in a coconut based hot madras sauce)

 13.50

Shahi Kofta Korma from Lucknow (GF, V)

(a rich vegetarian dish fit for kings vegetable dumplings with rich korma sauce topped with grated paneer tikka)

 13.50

Chicken Biryani from Hyderabad (GF)

(Chicken and rice cooked in layers get the maximum flavour served with raita and biryani sauce)

 14.50

Vegetable Biryani (GF, V)

(A flavourful vegetable and rice preparation cooked in a “Dum” cooked in its own steam style for intense flavour served with raita and biryani sauce)

 13.50

Curry Classics

Chicken Tikka Masala(GF)

(the dish that superseded in popularity over fish and chips in UK
chicken tikka pieces in tomato based tikka masala sauce)

 14.50

Lamb Rogan Josh (GF)

(a slow cooked lamb dish originating from northern part of India “Kashmir” known for beautiful valley, lamb dishes and political controversies)

 14.00

Korma (GF, V)

(mild yet packed with flavour an entry level into the curry game)
Chicken 11.50 Lamb 13.00 Paneer tikka 11.50 Vegetables 10.25

Saag (GF, VG)

(an amazing dish consisting of spinach and tomatoes great dish for the one who loves their greens)
Chicken 11.50 Paneer 11.50 Lamb 13.00 Vegetables 10.25

Bhuna (GF, VG)

(an intense and dense dish cooked with ghee fat more suitable for red meats over white)
Chicken 11.50 Lamb 13.00 Paneer 11.50 Vegetables 10.25

Madras (GF, VG)

(a spicy dish cooked with tomatoes and coconut cream gives a great creamy and spicy taste)
Chicken 11.50 Lamb 13.00 Fish 12.00 Prawn 13.50

Karahi (GF, VG)

(dish with the origins of the lahore once part of undivided india style of cooking in a wok like pot “kadhai” cooked with peppers and onions a indian
stir fry version)
Chicken 11.50 Lamb 13.00 Panner 11.50 Vegetable 10.25

Vindaloo (GF, VG)

(Dish with roots from Goa usually made with “pheni vinegar and Chillies” became the spiciest dish in uk. Dish often taken as a challenge by lads on beers the hottest dish on our menu)
Chicken 11.50 Lamb 13.00 Prawn 13.50 Vegetables 10.25

Jalfrezi (GF, VG)

(Dish originating from eastern part of india bengal consists of tomato a bit of spicy sour taste)
Chicken 11.50 Lamb 13.00 Prawn 13.50 Vegetables 10.25

Tandoori Breads

Naan (VG)
3.00

Butter Naan (V)

(naan smothered with clarified butter)
3.50

Garlic & Coriander Naan (V)

(naan bread studded with garlic)
3.75

Garlic & Chilli Naan (V)

(garlic and fresh green chillies studded on the naan bread)
3.75

Peshwari Naan (V)

(sweetish naan bread filled with coconut)
4.25

Kheema Naan

(lamb mince filled in naan bread)
5.00

Cheese & Chilli Naan (V)

(Mozzarella cheese & freshly chopped chillies stuffed in a Naan bread)

 4.00

Multi Grain Tandoori Roti

(Whole meal flour with multi grainscooked in tandoor)

 3.00

Rice

Basmati Rice (VG, GF)

(fragrant long grain basmati rice steam cooked)
3.00

Pulao Rice (VG, GF)

(fragrant basmati rice cooked with whole spices)
3.50

Mushroom Rice (VG, GF)

(mushrooms cooked with fragrant basmati rice & spices)
4.50

Lemon Rice (VG, GF)

(fragrant basmati rice cooked with lemon juice, curry leaves & spices)
4.25

Sides

Raitha (V, GF)

(yoghurt with cucumber, crushed cumin, rock salt and fresh mint)
2.25

Kachumber Salad (VGN, GF)

(a Indian salad rustic cut cucumber, tomatoes and onions)
2.85

Chips (VGN, GF)

(crispy fried potato chips)
4.00

Bombay Aloo (GF,VG)

(diced potatoes cooked in tomato sauce)
6.50

Chole (GF,VG)

(rich in fibre chick peas cooked with tomatoes and onions flavoured with fenugreek leaves)
6.50

Tadka Dal (GF,VG)

(lentils tempered with cumin and mustard seeds a staple part of the meal)
6.50

Saag Aloo (GF,VG)

(potato cooked in spinach sauce)
6.50

Desserts

Rice Kheer (GF, V)

(the most common dessert of India. Rice pudding eaten across the country in different versions cooked with milk, coconut and raisins)
5.00

Mango Kulfi (GF, V)

(a traditional Indian ice cream made from king fruit of India the Alphonso mango and milk)
5.00

GF - Gluten Free

VG - Vegan

V - Vegetarian