The Finest Indian Cuisine Menu in Liverpool
The menu at Mayur has been designed to reflect the variety in Indian cuisine. We are also keen to dispel the notion that Indian food is unhealthy. A large part of our menu focuses on cuisine prepared using a Tandoor oven, where bread, fish, meat and game are all cooked in the authentic North West Indian style which is low in oils and fat. There are also curries and creative offerings that we believe will appeal to every palate. To complement the established favourites, our executive chef regularly devises Specials menus which focus on particular regions of India, offering diners a culinary insight into the variety of Indian cuisine.
GILAFI SEEKH KEBAB
The traditional seekh of minced lamb dons colorful attire with the singing flavors of bell peppers, onion and coriander.
Select cuts of lamb chops, soaked in a marinade of crushed garlic, cloves, coriander, degi chilli
and yogurt, cooked over live charcoal.
Diced lamb marinated with hung yogurt and Mayur special house spices and cooked in clay oven.
The original samosa stuffed with minced lamb with spices.
Patties of minced lamb deftly cooked with a special blend of home ground spices. A delicacy from Lucknow.
Chicken pieces marinated in Mayur special spices and deep fried.
Pieces of chicken tikka mixed with salad, tangy infusion of spices.
RESHMI CHICKEN TIKKA
A tender kebab made from chicken fillets, herbs, spices.
Cubes of chicken, reserved overnight in spiced yogurt marinade, cooked on an
open fire grill.
Chicken on the bone with freshly ground ginger-garlic, yogurt, ‘garam-masala’ and ‘degi chili’, roasted in the ‘tandoor’.
TANDOORI CHICKEN WINGS
Chicken wings, marinated in special spices and cooked in clay oven.
MURGH KALIMIRCH FILLETS OF CHICKEN
Pan-grilled fillets of chicken with sesame, curry leaves and mustard seeds, drizzled with crushed pepper.
METHI MACHCHI TIKKA
Chunks of salmon with fenugreek leaves, yogurt and spices, grilled in the clay oven.
Shell-on tiger prawns matured in yogurt marinade with saffron, lime and fresh coriander, char grilled to a golden hue.
TUNA KE PAARCHEY
Flaky slice of tuna loin, given the traditional treatment of freshly ground spice and gram flour marinade, griddle fried.
Scallop, mussels and squid tossed in mustard, garlic and cumin flavored spicy Goan tomato masala.
Famous starter of north Indian, tilapia fish marinated with traditional Punjabi spices and deep fried.
Prawns freshly cooked in special Goan curry sauce, served on a crispy fried Poori.
CHATPATI TANDOORI CHAAT
Chunks of potato, pear, pineapple and apple a tangy infusion of, pomegranate powder
and spices, grilled in the tandoor.
PANEER TIKKA SHASLIK
Chunks of Indian cottage cheese in a zingy marinade, skewered with vegetables, char grilled.
Fried potato patties stuffed with a heady combination of spiced dates, ginger and cashew nuts.
The original Punjabi samosa.
Shredded potatoes, spinach and onions, spiced with fennel, coriander and ginger.
Pieces of cottage cheese in a spicy batter and deep fried.
Punjabi channa cooked in curry sauce, served on a crispy fried Poori.
Chef’s selection of starters.
Mixed selection option
Chef’s Gourmet Dishes
Tender duck breast fillets roasted in oven and served pink with a sweet and sour fig and tamarind gravy.
LOBSTER PEPPER FRY
Lobster treated with lime and turmeric, tossed in a richly spiced and invigorating peppery masala,
tempered with curry leaves.
LUCKNOWI LAMB SHANK
Succulent lamb shank slowly cooked with a mixture of spices, browned with onions, ginger garlic and red chillies,
served on a bed of cumin flavoured potatoes, served with a naan / rice.
MAYUR MIX GRILL
The ultimate non-vegetarian platter – fish, chicken and lamb, served with mint dip, a spicy sauce, and naan bread.
A platter of vegetarian selection – char grilled cottage cheese, fresh vegetables and fruits, aloo
tikki and onion bhaji, served with mint dip, a spicy sauce, and naan bread.
GOSHT DUM BIRYANI
The perfect rice delicacy - diced leg of lamb ‘dum’ cooked with aromatic spices,
saffron and basmati rice, served with raita, or spicy sauce.
HYDERABADI MURGH BIRYANI
A mouth-watering union of basmati rice and boneless chicken , ‘dum’ cooked in medium hot ‘masala’
flavored with black cumin, mint and cardamom, served with raita, or a spicy sauce.
Mouth-watering prawns cooked with aromatic spices, saffron and basmati rice, served with raita or a spicy sauce.
Monkfish simmered in a refreshing green herb curry of coconut, chilies, coriander and roasted spices.
A specialty from Southern India.
King prawns marinated and simmered with freshly crackled
carom seeds, onions and tomatoes, topped with coriander.
Steamed whole sea bass, drenched in coconut, sesame, coriander and mint, enveloped in banana leaf.
King prawns flipped with capsicum, onions, red chilies in spicy onion-tomato masala.
GOAN FISH CURRY
Fillets of fish cooked in spicy Goan curry sauce.
Boneless chicken breast robed in a mild cashew nut and onion gravy, fragrant with cardamom, topped with almond flakes.
CHICKEN TIKKA MASALA
The humble tikka masala, we present our own exclusive recipe of succulent chicken tikkas in masala.
Boneless chicken marinated and cooked with fenugreek, ground chilies, tossed with a generous helping of fresh spinach.
Chicken tikkas stir fried in kadhai gravy with garlic, freshly ground coriander seeds and pounded red chilies.
Chicken tikka julienes flipped with capsicum, onions and red chilies.
Boneless chicken in spicy curry flavored with ground red chilies, cumin, coconut and garlic,
finished with tamarind pulp.
MURG TIKKA MAKHANWALA (BUTTER CHICKEN)
Tandoor-grilled chicken tikka in a mild tomato gravy cooked in the classical way, garnished with butter and cream.
CHICKEN DO PYAZA
Chicken pieces sauteed with garlic, onions and cooked in a onion based gravy.
Chicken cubes simmered with pickling spices.
Chicken breast pieces tenderized in yogurt, chilies, cumin, peppercorns, and garam masala, then cooked in creamy sauce.
LAMB ROGAN JOSH
An all time favorite – aromatic curry of diced lamb with spices, ginger and yogurt, cooked Kashmiri style.
ELAICHI KA BHUNA GOSHT (LAMB BHUNA)
Diced lamb steeped overnight in whole spices and ginger-garlic juice pot roasted in a flavor some
and full-bodied cardamom flavored spicy masala.
GOSHT SHIRAZI (LAMB KORMA)
Mild korma of lamb robed in a velvety nut-yogurt gravy, a gentle touch of saffron and cardamom, finished with cream.
Chunks of lamb simmered with browned onion and tossed with spinach and garlic.
Diced lamb cooked with chick peas and aromatic spices.
LAMB KOFTA CURRY
Dumplings of lamb minced with garlic, ginger, coriander and poached in their own gravy flavored with ‘shahi’ cumin seeds.
Hand beaten lamb mince and green peas spiced with ginger, green chilies, peppercorns and bay leaves.
Fresh lamb cubes marinated in yogurt and turmeric, simmered with pickling spices.
Boneless lamb stir fried in kadhai gravy with garlic, freshly ground coriander seeds and pounded red chilies.
A combination of tender diced & minced lamb cooked in abundance of tomatoes, fresh herbs & spices.
PALAK PANEER KOFTA
Spinach and cottage cheese dumplings with cumin, ginger and a touch of crushed pepper served in tomato - nut gravy.
Diced cottage cheese simmered in creamy sweet sauce.
The ultimate choice for vegetarians, cottage cheese and green peas in a gravy flavored with ‘garam masala’ and coriander.
PANEER TIKKA MASALA
Tandoor-grilled paneer tikka in a mild tomato gravy cooked in the classical way, garnished with butter and cream.
Paneer pieces flipped with capsicum, onions, and red chilies.
Paneer pieces cooked with spinach in Punjabi style.
Paneer stir fried in kadhai gravy with garlic, freshly ground coriander seeds and pounded red chilies.
A spicy mix of garden fresh vegetables flipped with peppers, onions, red chilies, cumin and a touch of lime.
BAINGAN KA SALAN
Baby aubergine cooked with chilies in spiced coconut, peanut, sesame and coriander based gravy with a touch of tamarind.
MAYUR MIXED VEGETABLES
A melange of vegetables cooked in Chef’s special spices.
BHINDI DO PYAZA
Okra pieces sautéed with garlic, petals of onions and cooked in a onion based gravy.
ALOO DUM KASHMIRI
Baby potatoes slow cooked in a spicy gravy.
Chick peas gently cooked in a thin curry flavored with black cardamom, cinnamon, coriander and ‘amchoor’ powder.
A melange of vegetables simmered with coconut milk and roasted spices,
with freshly ground mint and coriander.
As Sides £6.25 As Mains £9.25
ALOO TAMATER CUT (BOMBAY ALOO)
Potatoes tossed with red chilies, tomatoes, fresh coriander, tempered with
onion seeds - from the kitchens of Mumbai.
As Sides £5.95 As Mains £7.50
Spinach flipped with potatoes, tempered with cumin, garlic, ginger.
As Sides £5.95 As Mains £10.50
Cauliflower florets and green peas with gingered lemony masala.
As Sides £6.25 As Mains £10.50
ALOO HARA PYAZ
Potato spring onion stir fry.
As Sides £6.25 As Mains £8.25
Slow cooked black lentils. A specialty of Northwest India.
As Sides £5.95 As Mains £9.95
Lentils tempered with cumin, chopped onion, ginger and garlic.
As Sides £5.95 As Mains £9.95
Yogurt with cucumber and seasoning.
Served with chutneys.
Boiled basmati rice.
Braised rice with browned onions and whole spices.
Pulao rice tossed with cumin tempered vegetables.
Pulao rice tossed with cumin tempered mushrooms.
Pulao rice tossed with lamb mince spiced with ginger, chilies, peppercorns and bay leaves.
Puffy, leavened refined flour bread.
With garlic and coriander.
GARLIC & GREEN CHILIES NAAN
With garlic, coriander and fresh green chilies.
Stuffed with dates, almonds, coconut and raisins.
Whole wheat unleavened bread.
Plain Layered whole wheat flour bread.
Layered whole wheat flour bread with mint.
Naan dough stuffed with your choice of fillings- chicken / lamb / cottage cheese / spiced potatoes.
- All prices are inclusive of VAT and are subject to change.
- A 10% discretionary service charge will be added to the bill.
- All dishes may contain traces of dairy and nuts. Please ask your server if you are unsure.
- Gluten-free menu is available on request.
- Kindly let the restaurant manager know about any food intolerance that you may have.