Mint Leaf Bishop’s Stortford - Vollständiges Menü

Medium dishes.

Medium hot.

Crustaceans.

Bombay, gobi or sag.

Strips of chicken with savoury spices dipped in butter and deep-fried.

Famous masala dish cooked with coconut, almonds, and fresh cream in our special masala sauce with fenugreek leaves, leeks, crushed almonds, yoghurt, fresh cream, and Kashmiri chillies. Fairly hot.

Freshly cooked, chickpeas with homemade cheese.

Salmon fish cooked in rich coconut milk in a thick sauce.

Hot spicy dish cooked with sliced onions, green peppers, tomatoes, and fresh green chillies.

Jumbo king prawns marinated then cooked in tandoori, then cooked in our chef’s special masala sauce. Crustaceans.

Extremely hot.

Medium dishes.

Medium in strength, cooked with onions, peppers, and medium ground spices and herbs.

Medium dishes.

Famous masala dish, chicken, or lamb cooked with coconut, almonds, and fresh cream in our special masala sauce.

A very tasty and aromatic dish cooked succulent pieces of chicken or lamb with a special blend of a char pickle. Medium hot.

Boneless spring chicken grilled on charcoal, cooked with rich fresh spices.

May contain some bones. Preparation of fresh crab meat, mashed potatoes, finely chopped onions, ginger, and spices.

South Indian flavoursome dish, cooked with roasted aromatic spices, infused with fresh curry leaves in a fairly hot sauce. Fairly hot.

Cooked with coconut milk, ground black pepper, mild spices, and lime juice. Fairly hot.

Aubergine.

Freshly cooked, spinach with homemade cheese.

Homemade cottage cheese stuffed with chef's special chutney roasted in tandoori served with sweet and sour sauce.

Salmon fish.

Chickpeas.

Mild dishes.

Fairly hot dish, chicken or lamb cooked with onions, green peppers, and fresh coriander. Fairly hot.

Fairly hot.

Charcoal-grilled then cooked with garlic, green chillies combined in a thick hot sauce. Fairly hot.

A very popular dish cooked with roasted spices, garlic, and ginger. Medium hot.

Mild dishes.

Succulent duck pieces, marinated and then cooked with coconut, almonds, and fresh cream in our special masala sauce.

King prawn, chicken tikka, seekh kebab and samosa.

Hot and spicy chicken tikka. Fairly hot.

Mushroom filled with minced meat, mildly spiced and deep fried.

Potato and chickpeas cooked in medium spice served with egg.

Cooked in a tawa pan with tomato sauce with green peppers, green chillies, garlic and ginger.

Lentils and fresh spinach.

A specially prepared South Indian dish cooked with chef’s own recipe.

Pieces of marinated chicken breast cooked with a sweet and sour sauce finished with fresh green chillies.

Marinated and cooked in a sweet and mild mango sauce cream.

Pieces of barbecued tandoori chicken breast or lamb cooked with mango chutney and a touch of green sauce finished with a touch of cream.

Pieces of barbecued tandoori chicken breast cooked with pistachio nuts, in a very mild thick sauce.

Bhuna style, cooked with garnished mint and chef’s own recipe, exclusive mint leaf dish.

Duck tikka in an iron wok with onions, green peppers, coriander, and green chillies.

Spring tandoori chicken off the bone cooked with mincemeat, fresh herbs and spices, tomatoes, green peppers, and coriander leaves. Topped with spring onions. Served with rice.

Chef’s special recipe bhuna style dish cooked with onions, peppers, garam masala, and fresh herbs. Medium Spicy.

A mild, creamy, and coconut curry cooked with a hint of lime and coconut milk and mild spices.

Cooked with chickpeas and a contribution of chef’s own blend of spices.

Originating from Chittagong, a biryani dish cooked with succulent lamb, with a medley of spices to add aroma and taste. Served with Himalayan sauce.

On the shell king prawns, cooked in our chef’s exclusive recipe, served with vegetable side dish.

Chef’s special recipe cooked with authentic spices, herbs, garlic, and ginger in unique Bangladeshi style. Medium hot.

White telapia fish marinated and grilled with exotic spices and herbs.

Bangladeshi fish cooked with vegetables and garnished with herbs.

Fresh spinach, fresh lemon cooked with coriander, light spices in a medium sauce.

Salmon fish cooked in rich coconut milk mild thick sauce.

Whole king prawns fried and cooked in chef’s own special sauce.

Cooked with calamansi (wild citrus lemon) in a traditional home-style method. Medium hot.

Cooked in bhuna style, with a touch of naga fiery pepper. originated from the Nagakooki tribe of Himalayan foothills. Fairly hot.

A special dish cooked in our Chef’s special recipe, medium.

Chicken, lamb, and king prawn mix.

Cooked with hoy naga pickle, finished with green chillies. Medium hot.

Homemade cottage cheese, cooked with mixed spices. Medium hot.

Spinach cooked with fresh green chillies.

Chicken tikka, lamb tikka, seekh kebab and king prawn.

A rich, mild, and creamy dish cooked in our chef’s special sauce.

Duck cooked with onions, green peppers, and tomatoes finished with fresh herbs. Fairly hot.

Lentils garnished with garlic.

Marinated with capsicum, coriander leaves, fresh green chillies and herbs and barbecued in the tandoor.

Okra.