Chor Bizarre

Name: Chor Bizarre
Address: 16 Albemarle St.
Telephone: 020-7629-9802

16 Albemarle St., London, , UK

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Cuisine: Indian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

PLAYFUL STARTERS

ORANGE RASAM

A traditional hot tangy and light South Indian soup infused with orange

PAKORAS

Assortment of batter fried spinach, aubergine, cauliflower, onion and potato served with strawberry chutney and tomato and white radish salad.

PEPPER SCALLOPS

Hand-dived king scallops seared with spring onions, garlic cloves, cherry tomatoes and crushed black pepper.

DAKSHNI CRAB CAKES

White crab meat flavoured with South Indian spices served with salad and coconut chutney .

SHIKAMPURI KABAB

Melt-in-mouth ground lamb kabab flavoured with cinnamon and cardamom stuffed with spiced curd prepared on an iron griddle served with mint yoghurt chutney and tomato and white radish salad.

THE GREAT CHAAT BAZAAR

PURANI DILLI KI PAPRI CHAAT

A refreshing combination of crisp semolina and flour chips covered in chilled yoghurt, chutneys, ginger and hot spices.

ALOO TIKKI CHAAT

Pan fried patties of mashed potatoes filled with spiced lentil and green peas, served warm, topped with yoghurt, tamarind and mint chutney.

PUNJABI SAMOSA

Samosas served traditionally with channa masala, yoghurt and chutneys.

TAK-A-TAK

KARELA TAK-A-TAK

Bitter gourd cooked with tangy masala and sultanas

KALEJI TAK-A-TAK

Chicken liver tossed on a high flame with coriander flavoured masala.

MUSSEL TAK-A-TAK

Mussel meat sauteed with red hot chillis and flavoured with mustard seeds and curry leaves.

TANDOORI

HARRA PANEER TIKKA

Chunks of soft Indian cheese coated with a green marinade of fresh herbs and spices.

NIMBU BROCCOLI AUR GOBHI

Florets of Brocolli and Cauliflower marinated in garlic, lemon and spices and grilled in the Tandoor.

JHINGA LASOONI

King prawns subtly spiced with garlic.

SUFIYANI SALMON

Velvety morsels of salmon flavoured with a blend of royal cumin and dill.

GAZAB KA TIKKA

Bite sized chicken tikka prepared in a unique marinade. Its the Chor Bizarre New Delhi best-seller.

TANDOORI CHICKEN CHAKUNDARI

India’s foremost offering to world cuisine needs no introduction - deriving its traditional deep colour from beetroot.

TANDOORI BATER

Quail marinated with hung curd, fenugreek and spices dry roasted on live charcoal in the tandoor.

ADRAKI CHAAMPEN

Tender lamb chops marinated with fresh ginger and tandoori spices served on a sizzler.

SEEKH KABAB

Fine lamb mince kababs.

THE TANDOORI SAMPLER

Our assortment of three non-vegetarian delicacies from the above.

THE ROYAL REPAST

Serves One

THE MAHARAJA THALI

A traditional royal platter with Sharabi Kababi Tikka Masala, Mirchi Korma, Palak Makkai, Zeera Aloo, Dal Makhni and Cucumber Raita, served with Zafrani Pulao and Parantha. Gazab Ka Tikka is served as the starter.

THE MAHARANI THALI (Vegetarian)

A dainty silver thali consisting of Kurkuri Bhindi Nadroo Wild Mushroom Mattar, Palak Makkai, Zeera Aloo, Dal Makhni, Cucumber Raita, Zafrani Pulao and Parantha. Pakoras shall be served as the starter.

Minimum order of two or more

SOUTH INDIAN TIFFIN

A typical office Tiffin carrier with Chicken Chettinad, Malabar Prawn Curry, Avial, Sambhar served with Rice and Malabari Parootha on a ceramic banana leaf platter. The starter is Orange Rasam.

KASHMIRI TARAMI

A single portion copper platter laden with Goshtaba, Mirchi Korma, Rajmah, Haaq, Nadroo Yakhni on a bed of rice. The starter is Seekh Kabab.

VEGETARIAN MAIN COURSES

PALAK MAKKAI

Finely chopped spinach and corn kernels prepared with garlic and tomatoes.

KURKURI BHINDI NADROO

Crisp lotusroot and okra tossed with mango and red chilli powder, served dry.

BAGHARE BAINGAN

Sautéed egg plant simmered in piquant peanut, tamarind and sesame seed sauce. One of the best known Hyderabadi delicacies.

WILD MUSHROOM MATTAR

Three types of mushrooms and green peas tossed with a ginger and fenugreek flavoured masala.

KADHAI PANEER

Juicy chunks of curd cheese freshly tossed with onion and peppers and flavoured with coriander.

ADRAKI GOBHI

Florets of cauliflower steamed in its own juices with a predominant flavour of ginger and green chillies.

ZEERA ALOO

Cumin flavoured dry potato preparation.

AVIAL

Cauliflower, babycorn, broccoli, french beans and courgette in a coriander flavoured coconut and yoghurt sauce.

HAAQ

Luscious leaves of distinct Kashmiri spinach cooked in their own juice.

DAL MAKHNI

Thick black lentil flavoured with tomatoes and cream. Simmered overnight on the tandoor.

CHANNA DAL TADKA

Channa dal tempered with cumin, garlic and green chillies.

SAMBHAR

Lentil cooked with seasonal vegetables, curry leaves and southern spices.

POULTRY AND LAMB

SHARABI KABABI

Chicken tikka cooked in a rich tomato gravy flamed with brandy. Our New Delhi restaurant's twist to London's favourite dish - the "Chicken Tikka Masala".

CHICKEN CHETTINAD

Chicken cooked in a hot sauce with a predominant flavour of pepper, aniseed and curry leaves. A speciality from the coastal region of Tamil Nadu.

METHI MURGH

Tender pieces of Chicken cooked in an onion and tomato sauce with a predominant flavour of fresh fenugreek leaves and ginger.

TANDOORI BATER MASALA

Tandoori Quail finished with onions, peppers, ginger and coriander in a coating tangy masala.

SAAG GOSHT

Succulent pieces of lamb prepared with cloves and ginger flavoured spinach.

SHEHNAI GOSHT

Tender lamb shank, on the bone, pot roasted with a cardamom, mace and fragrant herbs flavoured sauce.

GOSHT LAZEEZ

Succulent pieces of lamb in a rich cashewnut sauce.

KASHMIRI ROGANJOSH

The original 'Mars Wangun' Korma. Lamb cooked in hot sauce flavoured with cardamom and cloves.

GOSHTABA

Velvety spheres of finely minced young lamb flavoured with cardamom in a yoghurt sauce and cooked on a slow fire. The crowning glory of the Kashmiri ‘Wazwan’ and a recipe known to few.

SEAFOOD

MALABAR PRAWN CURRY

King prawns marinated in coconut milk and simmered in red chilli and kokum sauce.

NARIYAL AUR DHANIYE WALI MACCHI

Coconut and coriander crusted cod fillets plated with a special tangy sauce.

ACCOMPANIMENTS BREADS & RICE

PAPAD

PLAIN YOGHURT

CUCUMBER RAITA

INDIAN GREEN SALAD

LACHHA PYAAZ & GREEN CHILLIES

NAAN

Can be served plain or buttered.

ROTI

Hot from the Tandoor.

MISSI ROTI

Spiced gram flour roti.

PUDINA PARANTHA

Tandoori parantha topped with dried mint.

RESHMI PARANTHA

North Indian layered parantha with aniseed.

MALABAR PAROOTHA

South Indian layered parantha.

STUFFED KULCHA

With your choice of filling-cheese, potato, onion or lamb mince.

PESHAWARI NAAN

Naan stuffed with rich dry fruits.

KEWAL CHAWAL

Steamed Basmati Rice

ZAFRANI PULAO

Saffron flavoured Basmati Rice

DUM MURGH BIRYANI

Basmati rice flavoured with the Chef’s special masala and ‘Dum’ cooked with Chicken and served with raita.