4500 Miles From Delhi is pleased to bring you a new way of experiencing Indian food that is very tasty, clean and healthy, yet very authentic.
Ideally suited to our contemporary palates, our cooking combines the exotic flavours and respect for fine ingredients: fresh produce and herbs, delicate spices and home made dairy products that have attracted generations of food lovers in all cultures throughout history.
The inspiration behind 4500 Miles From Delhi is to bring something new, fresh and vibrant onto the British Indian dining scene. In order to achieve this revolution, we went back to the roots of Indian cuisine; studying all aspects of Indian food from the different regions of India. In order to be able to produce this truly authentic Indian food we only recruit our team of chefs for our restaurants from the finest restaurants and hotels in India.
Our chefs from India discovered that the British public had not even touched or tasted the excitement and the flavours that the Indian sub-continent holds. Indian cooking is about theatre, professional chefs showing off their skills in front of an admiring audience, using equipment and cooking utensils especially developed over the centuries to enhance the flavours of the food.
We now welcome you to the next step in a truly exhilarating experience, which until now could only be experienced if you travelled all around the great culinary cities of India.
4500 miles from delhi offers a fine selection of starters which are light and appetising. Our selection features mouth-watering delights from the grill and the tandoor, which are perfectly healthy options.
Snacking before and after meals is a national pastime; almost a sport in India, so please do indulge…
Mixed salad with fresh avocado tossed with chicken tikka in a tangy dressing.
Breast fillets of chicken coated in cumin and coriander, tomatoes, mint and spring onions, creating an extraordinary play of tastes.
Pan fried potato patties served with yoghurt and tamarind dressing.
Chicken leg piece is marinated in curd, ginger garlic and spices and cooked in specially imported charcoal ovens. To balance these unusual flavours the dish has been mastered for years before being presented on your plate.
Chunks of pink Scottish salmon matured in a rich spicy marinade of dill, fennel, ginger, honey and a trace of mustard oil, and then roasted in the tandoor.
The pakora served at 4500 Miles from Delhi are the real McCoy. Crisp nuggets of onions, vegetables and spices delicately coated in batter and deep fried. Best eaten when smothered in the accompanying side sauces.
World famous snack of crisp onions deep-fried in a coating of gram flour batter.
Bite-sized chicken tikka marinated with cream, cheese, royal cumin and cardamom, delicately grilled on charcoal, served with mint dip.
King prawns dipped in a ginger, garlic, lime and chilli marinade, wrapped in crispy fried sesame seed batter and deep fried.
Chunks of cottage cheese coated with yoghurt based marinade and barbecued with onions and peppers.
Garlic and ajwain laced cod fillets deep fried in gram flour batter.
Dough pastry stuffed with spiced potatoes and green peas, served with hung curd and tamarind sauce.
Lamb picatta culled from the fillet, flavoured with shahi jeera, then cooked on a griddle plate, resulting in a very succulent kebab.
Lamb Chops marinated with traditional Indian spices and char-grilled to perfection, served with mint sauce.
Skewered char-grilled lamb mince rolled with chopped onions, fresh coriander and bell peppers.
Recognised as appetite stimulators by inhabitants of the tropics, if you fancy hot foods by all means give this dish a try.
Bite sized marinated spring lamb slow cooked in clay oven coated with yoghurt based marinade and barbecued with onions and peppers.
The fire and spice of India marinated chicken cooked in its own juices in the “tandoor” – An Indian clay oven fired by charcoal.
Skewered char-grilled lamb mince rolled with chopped onions, fresh egg and cheese marination.
Succulent pieces of chicken coated with a nicely spiced yoghurt marinade and barbecued with onions and peppers.
Wafer thin and crispy rice flour crêpes served with spicy potato or chicken tikka as filling along with fresh coconut and tomato chutney. This is a typical South Indian dish taken as breakfast or dinner. It is first noted in the Sangam Literature of Tamil language dated to the Christian era.
King prawns, in an ajwain and garlic flavoured spiced marinade, char-grilled in the tandoor.
Mussels steamed in ginger, garlic, turmeric and herbs.
Recommended starters for two people…
A delicious assortment of tandoor items prepared on skewers: Salmon Tikka, Chicken Malai Tikka, Paneer Tikka, Seekh Kebab.
Vegetable Pakoras, Aloo Tikki, Samosa, Onion Bhaji and Chilli Paneer Shashlik.
4500 has an exquisite selection of main meals. These delightful speciality dishes are the fruition of the labours of our chefs who have journeyed here from different regions of India. Their specialist touch is born from years of experience and each dish bears the signature taste of the master chef. In each of these delicacies you are bound to find something original to enjoy.
In addition we also present a new section with TAWA TAK-A-TAK dishes cooked on the Flat griddle (The Tawa). The taste sensation is both bold and refined, so whether you try a completely new dish or opt for an old favourite, be prepared for a delicious experience.
Chicken pieces seared and slow cooked in smooth creamy gravy flavoured with cardamoms. We recommend the Peshawari Naan to enrich the taste sensation.
Slow cooked lamb shanks cooked with mild smooth nutty gravy.
Exquisite Punjabi country fare of tender chicken stir-fried in an iron karahi with a spicy masala of garlic, onions and tomatoes with a tempering of crushed coriander seeds and crispy red chillies.
Delicately spiced and laced with butter, cream and tomatoes,cooked in a cashew nut paste, chicken lababdar is sure to become one of your favourites too.
From the street-side eateries of Punjab; a dish of chicken tikka simmered in a satin smooth tomato gravy with a redolent of kasoori methi.
Mince of lamb cooked with freshly ground ginger garlic and onion tomatoes with green peas.
We present our exclusive recipe of succulent chicken tikka in a smooth sauce.
From Tamilnadu in South India, Chettinad Chicken is a fiery curry. There’s no reason why you can’t reduce the chillies to suit your own palate though. Chettinad Chicken tastes great with parathas.
Barbecued chicken pieces cooked in fresh garlic and chilli sauce with caramelised onions.
King prawns marinated in tantalising kolapuri spices and cooked with onions garlic and roasted red chillies.
Rogan Josh gets its name from the rich red appearance, which in turn is derived from the fresh tomatoes, paprika and ground red chilli. A classic dish from Kashmir.
Vegetarian £11.95 Lamb £13.95 Chicken £12.95 King Prawn £14.95
King prawns marinated in tantalising kolapuri spices and cooked with onions garlic and roasted red chillies.
Cubed lamb in velvety, ginger laced, brown gravy. Fragrant with sunflower seeds, mace, green cardamom and kewra essence.
Cubes of lamb cooked with delightfully simple green masala of spinach, mint, green chillies and spiced with green cardamons, pepper, coriander and cloves.
Mangalorean style king prawns cooked with coconut milk and spices finished with a tangy blend of raw mango and chopped ginger.
Cubes of cod cooked in a gravy spiked with use of kokum. Ideally served with steamed basmati rice.
Prime cut pieces of chicken prepared in a spicy sauce of diced onions, diced capsicums and then garnished with juliennes of ginger and a sprinkle of fresh coriander.
Street food from Punjab, chicken tikka cooked with ginger, onion, coriander, fresh herbs and native spices. Consequently, producing a well balanced dish, rich in taste, rich in tradition.
This dish is from princely cuisine of the Nawabs of Avadh, the most passionate patrons of gastronomy in golden age – Tikka culled from chicken supreme simmered in a smooth onion and garlic tomato puree – an evocation of cinnamon and clove. Aptly described by royal guest of Nawab Wajid Ali Shah is BEMISAAL meaning incomparable.
Tikka from chicken breast, grilled in the tandoor and them cooked in a peppery fenugreek masala.
This superb dish is from Cochin. King Prawns cooked in a hot curry sauce flavoured with crushed garlic and green chillies.
The Mughlai cuisine speciality of cubed lamb in a velvety ginger, garlic laced onion gravy, fragrant with mace, cardamon, saffron and cream.
These healthy and semi-dry dishes are all served to your table on a traditional tawa. We employ the iron griddle for cooking, using the tak-a-tak method; so called due to the sound.
Strip of chicken breast marinated and basted in tandoor and sautéed iron tawa fresh melee of pepper, tomatoes and fresh green chilli.
Cubes of tender spring lamb cooked in a robust bland of spices. A tangy blend of tomato sauce with capsicum, onion & ginger.
King prawns cooked on tawa with coarsely chopped onions, fresh coriander and finished with ajwain.
Home made cottage cheese cooked with capsicum, ginger and green chilly in tangy blend onion and tomatoes gravy.
Catch of the day simmered in a rich masala sauce with coarsely chopped onions, peppers and tomatoes.
An ancient style of cooking, which originated in the rugged north west frontier of India. The natural, healthy and earthy tones of our tandoor dishes is achieved by the use of only fresh herbs and spices in the marinade resulting in – maybe not the most colourful – but definitely the most delicious and succulent kebabs! All served with pulao rice, salad and curry sauce.
Indians are particularly fond of their vegetarian dishes. Every dinner table, royal or otherwise, should have a vegetarian delicacy that adds variety and gives a different slant to the food that you are enjoying. Our master chef has a vast range of produce to work with. Hence our selection of vegetarian dishes is a true spree of colours, aromas, textures and flavours.
Indian vegetables are served either as an accompaniment to a main course or as a full vegetarian option.
Choose any dish as a side from £5.95
Okra cooked with onion and tomatoes and tempered with cumin seeds & ginger.
Creamed spinach and homemade Indian cottage cheese cooked with cumin seeds and garlic.
A charcoal smoked aubergine delicacy cooked with onions and tomatoes in a peanut paste masala.
A delicacy of cumin tempered boiled potatoes cooked with tomato, onion and a homemade spice mix.
Light vegetable and paneer dumplings in a creamy saffron, tomato and cashew nut sauce.
A healthy vegetable dish of stir-fried cauliflower delicately spiced with fresh ginger.
A channa daal and red lentil preparation made into an exotic dish with garlic, cumin seeds and whole red chillies.
Striped sized seasonal vegetables cooked with onion and tomatoes.
Black lentils, fresh tomato purée and ground whole spice paste cooked overnight to extract full flavours and tempered in butter to give this lentil stew its name. Ideal with traditional naan bread.
Paneer cooked with fresh green chillies and capsicum, stir fried on sizzling tawa.
Cubes of paneer and sweet garden peas tempered with jeera, garlic and medium spices.
Breads & Rice
Aromatic and sumptuous, the finest fragrant Basmati rice tempered with fresh mushrooms and cumin.
Naan stuffed with spiced lamb mince.
Saffron flavoured rice steamed with all the goodness of cardamom, cinnamon, cloves and bay leaves.
Garlic and coriander naan.
Finest basmati rice.
Chilli cheese naan.
Sweet scented with the flavours of fresh coconut and curry leaves.
Naan bread stuffed with a fine chopped mixture of onion, potato and chillies.
Buttered leavened bread.
Whole wheat flavoured unleavened bread.
Saffron, nuts and sweet cherry naan.
An exotic ajwain flavoured multi-layered bread.
Condiments to complement
With mixed thali of chutneys.
Fried chips with an Indian twist.
A cool combination of yogurt and cucumber.