Raj on the shore Restaurant

DAYS OF BUSINESS

Mon - Thu:	12:00 to 14:30 17:30 to 23:30
Fri - Sat:	12:00 to 14:30 17:30 to 23:59
Sun:	12:00 to 14:30 17:30 to 23:30

Welcome to The Raj Restaurant where you can enjoy fine dining, from the best and latest Indian and Bangladeshi cuisine, in relaxed surroundings overlooking the Shore at Leith, Edinburgh's historic seaport.

Price Guide	Entrée £2.65 - £4.62, Main £6.15 - £14.95
Payment Options	Visa, Mastercard
Features	Deliveries, Licensed, No dress code, Outside dining area, Takeaway, Water views, Wheelchair access
Ambience	Relaxed, Traditional
Food	Vegetarian option
Styles	Sit down
Suitable For	Birthday/Anniversary, Business lunch/dinner, Christmas party

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Entire Restaurant	100	n/a
Main Restaurant	16	n/a
Conservatory	40	n/a

Dinner

Wine List

Appetisers and Snacks

Lal Mirchi (chicken or lamb): Cooked with garlic & spicy massala on a bed of onion bhaji, coriander, popadoms and Bengal Tiger Chutney

3.95

Tikka (chicken or lamb): Marinated in spiced yoghurt and cooked in the tandoor

3.95

Raj Shurvat Platter: Chicken tikka, sheekh kabab and pakora

4.65

Spicy Garlic Mushroom: Chopped mushroom, onion, garlic and coriander

2.95

Spicy Cashewnut Roll: Finger sized cashew and potato rolls with spicy sauce

3.15

Roast Potato and Cashew: With onion, garlic and hot sweet and sour sauce

2.95

Spicy Chicken in Peanut Sauce: Marinated chicken with spicy peanut sauce, cucumber and onion

3.75

Samosa: Spicy minced lamb in a crispy pastry

3.15

Lazeez Kabab: Green herbed chicken pieces grilled on a skewer

3.95

Macchli Sofivani: Marinated spiced fish Bangladeshi style grilled on a skewer

3.95

Aloo Kofta: Spiced fried potato cake with minced lamb

3.95

Pakora: Gram flour, onion and spiced ghee

2.65

Pakora Calamari: Spiced squid in chickpea batter

3.75

Jingha Roti: Spicy prawns with methi onions, Kashmiri paste lemon juice and coriander on a mini naan

3.95

Katchumber Salat: Fresh vegetable salad with herbs and mild Indian spices

2.65

Papadoms (2): Served with mango chutney, onion salad and green chillis

1.30

You may also choose a starter portion from our range of vegetarian specialities.

Roti

Naan

1.85

Garlic Naan

2.45

Peshwari Naan

2.95

Paratha

2.95

Chapathi

1.30

Basket of Assorted Roti (3)

3.95

Breads Baked in our Clay Oven.

Biryani

Lamb

11.95

Chicken

11.95

Prawn

11.95

Mixed Vegetables

8.90

Dharti Ka Sona

Sadhe Chawal: Plain boiled basmati rice

2.65

Palak Pilau: Basmati rice cooked with spinach

3.15

Special Fried Rice: Aromatic saffron flavoured rice

2.95

Pilau Rice: Aromatic basmati pilau

2.95

Selected rice accompaniments.

Hookah lounge

Hookah (per person): Includes a selection of shsha and hygienic disposable mouthpiece.

3.50

Shaakahaari bhojan

Bombay Thali: Aloo jeera, saag, bhaji, raita, pullao rice plus garlic naan

9.15

Sabzi ki Karrai: Selected vegetables with herbs and spices

6.15

Saag Aloo: Medium hot spinach and potato curry

6.15

Brinjal Jalfrezi: Spiced aubergine in a rich, hot sauce of ghee, onion, lemon juice and green chillis

6.15

Palak Gajar and Cashew: Spinach with carrot and cashew nuts, medium spiced

6.15

Sabzi Caldine: A hot and spicy mixed vegetable dish from the Savasurat Community in Goa

6.15

Subz-e-Bahar: A medley of vegetables, cooked with red chillis, onions, tomatoes and lime juice.

6.15

Murgh Aangar: Traditional marinated half chicken broiled in our clay oven

8.95

Tandoori Mixed Grill: Chicken and lamb tikka, sheekh kabab and tandoori chicken with masala sauce and naan

11.65

Nawabi Tikka: Boned chicken marinated in exotic spices and yoghurt

8.15

Tandoori Mallika-e-Dariya: Chunks of fresh fish marinated in fennel, ginger, ajwan and grilled in the tandoor

12.95

Moghlai Boti Kabab: Lamb pieces with peppers, mint and herbs on a skewer

8.95

Tandoori Jhinga: Jumbo prawns seasoned in mild spices and quickly cooked in the tandoor

14.95

Vegetarian Specialities

Curry classics

Lamb

Chicken

Prawn

Kurma: Our mildest, most delicate cream based sauce

7.65

Kashmiri: Mild sauce with banana, pineapple and lychees

7.65

Bhuna: The famous medium Bengali curry

6.95

Madras: A medium hot curry with tomatoes

7.15

Dhansak: Sweet and sour hot dish based on spiced lentils

7.15

Balti: The famous Midlands speciality with onions, tomato, lemon and hot spices

7.65

Dopiaza: Medium hot cooked with onions and peppers

7.15

Pathia: A tasty hot and sour dish prepared with red chili, garlic, onion, capsicum and tomatoes

7.15

Murgh ki shann

Tawa Murgh: Marinated chicken with ginger garlic, garam masala, chilli yoghurt cream and sweet syrup

8.25

Tikka Tikka Tikka: Chicken Tikka with lentils, spinach, garlic, ginger and tikka paste

8.25

Bengal Tiger: Stirfried chicken with onion, green pepper, Bengal Tiger Chutney and selected herbs

8.25

Green Bengal Chicken: Boned chicken with green pepper mint fresh green chilli, lime juice and hot spices

8.25

Anokha Chicken: Pan-fried marinated chicken with green chilli, garam masala, garlic, ginger, lime, mushrooms and coriander

8.25

Aromatic Chicken: Boned chicken with fresh green chilli, coconut milk grated coconut and coriander

8.25

Amere Murgh: Chicken cooked with mango pulp, onion, garlic, mild spices, finished with cream and flaked almonds

8.25

Murgh Tikka Masala: Chicken with a light, spicy butter sauce

8.25

Lorient Special Chicken: Diced chicken, with onions, tomatoes, yoghurt, ground almonds, coconut and coriander

8.25

Murgh Tikka Jalfrezi: Boned chicken in a rich hot sauce of ghee, onion, lemon juice and green chillis

8.14

Chicken Specialities.

Samunder ki daulat

Ajwani Jhinga: Griddled king prawns marinated in ajwan, mint, garlic and yoghurt

14.95

Baghari Jhinga: A special preparation of prawns in a zesty garlic marinade

14.95

Kadai Jhinga: Prawns cooked in the kadai with mixed spices capsicum, onion, tomatoes and herbs

14.95

Methi Macchli: A speciality from Sind, freshly cooked fish with ginger, garlic and methi leaves

9.95

Green Fish Malai: Chunks of fish in a spicy creamy coconut sauce

9.95

Seafood Specialities

Gosht ka pakwan

Gosht Papani: Marinated lamb with peas, chilli, garlic, ginger, tomato and cinnamon

8.25

Achari Gosht and Palak: Spiced lamb with spinach, garlic, ginger, lime pickle and hot curry paste

8.25

Passanda Gosht: Marinated boned lamb cooked with cream, herbs and very mild spices

8.25

Rogan Gosht: Tender lamb pieces in a traditional Kashmiri masala

8.25

Boti Kabab Masala: Tandoori lamb cooked with spices and herbs in a thick gravy

8.25

Gosht Hindustani: Lamb cooked with roasted spices, garlic, ginger, Kashmiri paste and ground almonds

8.25

Meat Delicacies

Taste of goa

Jhinga Caldeen: Tiger prawns cooked with onion garlic, ginger, lime, mixed spice, fresh green chilli and creamed coconut

13.95

Tiger Prawns and Spinach: Marinated in yoghurt with red chilli and lime juice

13.95

Chicken Chacuti: Boned chicken marinated in spiced lime juice, cooked with mustard, chilli, methi and cashews

8.25

Goan Lamb Garam Fry: Boned lamb marinated in cider vinegar and garam masala, cooked with garlic, ginger, coconut, mint and green chilli

8.25

Goan Lamb Vindaloo: Lamb marinated in cider vinegar with hot ground chilli cooked with onion, green chilli paprika and methi

8.25

Macchli Recheade: Grilled fish Goan style in a hot and spicy pickle masala sauce

9.95

Abot Tik: Goa’s famous hot and sour fish curry with ginger and generous red chillis to your taste

9.95

All efforts have been made by www.menulog.co.uk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Great Britain Pounds (GBP£) unless otherwise specified.

This menu was last updated on 10/6/07.

"Great view down Water of Leith..."

Unknow, Edinburgh Architecture - June 2007

Raj on the shore Restaurant

DAYS OF BUSINESS

Price Guide

Payment Options

Features

Ambience

Food

Styles

Suitable For

Restaurant areas and private dining

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