Our

At The Curry House Shrewsbury, our menu has been designed for the ultimate dining experience. Using organically farmed British produce, we carefully prepare whole animals, fish and poultry, and pair them with spice blends sourced directly from the Indian sub‑continent. Whether you choose to dine in or enjoy a takeaway, you’re in for something special.

New 2025/26 Menu Launch

We are excited to introduce our new 2025/26 menu, full of fresh dishes, refined classics and modern twists that reflect our commitment to authentic Indian cuisine in Shrewsbury. View, download or explore our menu to discover what’s new.

Dine With Us

Join us on Mardol in Shrewsbury for an exceptional meal. Whether you’re celebrating, relaxing or simply craving something delicious, book your table now or call us on  01743 249 909.

The menu items laid out below are all exclusive dishes to The Curry House. To get more information on our full menu, please give us a call or download the menu below. We also have a takeaway menu that you can use to order from us for delivery.

Exclusive

Appetisers

SPICY KING PRAWNS (C, D, M)

Succulent fresh water king prawns. Tandoor charred turmeric & cumin, julienne potatoes, red onion & aubergine bhajee.

GALOUTI KEBABS (G, D, M)

Raw papaya marinade tenderising lamb. Pan-seared lamb coriander cakes. Roasted crushed dark spices, coriander-emulsion lentil crisp.

STICKY KEBABS (G, D, M)

Lamb mince sheek kebab and charred chicken tikka. Caramelised with tamarind and sweet chilli hint of cumin.

THE STREETS OF MUMBAI (G, D, M)

Aloo tikki potato cake on a bed of cucumber and sweet pea relish. Bombay chat pop-in-the-mouth semolina pastry snack filled with chickpeas and chutney. Sweet and tangy puffed savoury salad with cumin spiced tamarind sauce.

CRAB FROM THE POT (C, F, M)

Crispy soft crab butterfly dusted with coriander leaves and garlic. Nandu p cumin seeds.

Our Special

Appetisers

SPICY CHICKEN PAPRIKA (D, M)

Chargrilled breast chicken fillets spiced with paprika, served with lentil flour crisps.

SYLHETI LAMB PEPPER SPINACH (M)

Strips of lamb tikka & spinach stir-fried with onions & green peppers, spiced with cumin.

RASOI E HAASH (M)

Stir-fried duck breast with peppers & onions.
Coconut ginger sauce.

STUFFED PEPPER (M)

(Chicken | mince lamb | veg)

AMRITSARI CHICKEN (M)

Strips of chicken served on a spicy sweet chilli sauce.

TANDOORI LAMB CHOPS (M)

Lentil flour crisps, pineapple coriander chutney.

CHEF’S SPECIAL PLATTER (D, M, G)

(For 2 persons)

Vegetarian

Appetisers

ONION BHAJEE (G, M)

VEGETABLE SAMOSA (G, M, S)

GARLIC MUSHROOM (M)

PANI PURI STREET FOOD (G, D, M)

Semolina pastry snack filled with chickpeas and tamarind sauce, yoghurt and coriander.

ALOO TIKKI CHANA CHAT (G, M)

Spicy potato and coriander cakes topped with massalla chickpeas.

SAAG ALOO BAZA (G, M)

Potato and spinach wrapped in vermicelli then flash-fried. Sweet chilli chana dhall.

PANEER CHILLI (D, M)

Indian cheese tandoor roasted with garam massalla. Served with peppers and onions.

VEGETABLE PLATTER (G, D, M, S)

(For 2 persons)

Seafood

Appetisers

SEABASS BIRAN (F, M)

Chat massalla spiced. Pan-seared seabass fillet on a bed of cardamom & fennel-scented glutinous rice.

CORIANDER CRAB CAKES (C, G)

Pan-seared crab cakes topped with julienne potato bhajee and coriander emulsion.

JINGA MUSHROOM (C, M)

King prawn & chestnut mushroom infused with homemade chilli sauce.

GOAN GOLDA BAZA (C, G, M)

King prawn wrapped in spinach, spiced, coated with vermicelli. Sweet chilli & chana dhall.

SEAFOOD PLATTER (C, F, D, M, G)

(For 2 persons)

Mild to Med

Chef Specials

THE OLD DELHI BUTTER CHICKEN (D, M, N)

Delhi North India
One of India’s favourite dishes when eating out. Started from Moti Mahal restaurant in Old Delhi, has since grown to be India’s national favourite dish. Smooth and silky texture, rich sweet and chilli butter sauce, tomato cream, turmeric & fenugreek.

CEYLONESE KURMA (D, M)

Sri Lanka
Roasted garam massalla spices, coconut cream all cooked together in a chicken stew. Scented with curry leaves.

CHICKEN TIKKA MASALA (D, M, N)

Paying homage to a timeless classic, our own exclusive recipe of chicken tikka in turmeric, yoghurt and mild spices.

MAKHANI CHICKEN (D, M)

Chicken tikka cooked in butter, cream, coconut with mango pulp, scented with curry leaves & spiced with turmeric.

MODHU MISTI MASALA (C, D, M, N)

Chicken tikka with fresh prawns cooked with fresh cream, almond, coconut powder, honey, authentic exotic spices & herbs creating a mild & never forgotten taste.

Medium

Chef Specials

LAL MAAS (M)

Rajasthan North India
Full of flavour 8-hour slow braised juicy mutton shank. Simmered in its own stock with a variety of massallas and a burst of dry roasted red Mathania chillies. Scented with star anise, cardamom, and bay leaves.

BHINDI GHUST (M)

Mysore Bangalore Southwest India
Tender pieces of lamb leg, slowly cooked with bhindi, red chillies, cumin, white poppy seeds & cinnamon.

LAMB ROGON JOSH (D, M)

Kashmir Northeast Pakistan
The dish was originally brought to Kashmir by the Moghals. Shoulder of lamb cooked with ginger, tomatoes, onions, coriander, garam massalla, chilli, cumin, paprika. Persian influenced.

DESI SHATKORA GHUST (M)

Slow-cooked lamb with Bengal bitter lime, turmeric, coriander, garlic. Bhuna style.

CLASSIC KEEMA MATAR (M)

Sylhet, Bangladesh
Lean mutton mince cooked with green peas. Our chefs’ favourite dish whilst growing up. Bhuna style moistened by mutton stock, onion, tomato, cumin, coriander, turmeric.

MOHDU MINTY LAMB (M)

Tender chunks of lamb fused with sweet mango & fresh mint, then slowly cooked in a medium sauce.

ASSAMESE DUCK (M)

Marinated for several hours in homemade sauce with herbs & spices, barbecued over flaming tandoori oven then cooked in an enriched special sauce.

LAHORE DESI KORAI (M)

Lahore, Pakistan
Tender pieces of tandoori charred chicken tikka cooked with chunks of onions and green pepper. Tomatoes, fresh coriander, roasted ginger, turmeric, paprika, cumin. Cast iron concept that gives a more smoky flavour.

SWEET CHILLI PODINA (M)

Tender chicken marinated and infused with chef’s own sweet chilli and cooked with fresh mint in a bhuna sauce.

CHEFS SPECIAL CHICKEN / LAMB THALI (M)

A true reflection of Gujarati heritage, a whole meal served on one single plate. An opportunity to taste the chef’s choice: a mini starter, two curries, nan, rice, dhal and a mini dessert.

Med to Hot

chef Specials

VIN D’ALHO (M)

Goa West Coast India
Goa’s most famous dish is properly Portuguese at its roots. Vin meaning vinegar, alho meaning garlic. The British curry industry has taken on the name Vindaloo, an interpretation of “carne de vinha d’alhos”, and the usage of fiery spices to make it one of the hottest dishes on the menu. The Curry House has gone a step further to make this dish even more fiery, making it one of the hottest dishes you’ll probably ever try. We will serve you half a portion for your dare to try. Not only have our chefs added the highest level of heat, they’ve made this dish rich and incredibly flavoursome too.

DUM PUKT KORAI (M)

Awadh North India
The dum concept cooking [hot pot]. Lamb slowly cooked in yoghurt gravy with garlic, ginger, onions, tomatoes, peppers, red mathania chillies, cumin, coriander, star anise & nutmeg.

MURGH ZAALFREZI (M)

Bangladesh
Tandoor charred chicken tikka tossed with batons of onions, peppers, tomatoes and green chilli.

GARLIC CHILLI CHICKEN (M)

Himachal North India
Tandoor roasted breast chicken tikka sautéed with roasted garlic, green chilli and cumin seeds. Chicken stock reduction onion gravy, ground garam massalla, fresh coriander.

RUBY MURRAY (M)

Madras Chennai South India
Our take on the chicken madras. Bruised and toasted whole spices in a chicken stock reduction. Fine tomato purée, roasted ground red chilli, rich yoghurt and onion gravy.

MURGH KEEMA PALAK (M)

Punjab East of Pakistan
Tender pieces of chicken cooked together with lean lamb mince & spinach. Green chilli, garlic, onions, tomato, coriander, cumin & garam massalla.

CHICKEN CHETTINAD (M)

Tamil Nadu, South India
Fairly hot South Indian delicacy cooked with coconut & lemon & curry leaves.

Sea Food

Dishes

CEYLONESE LOBSTER TAIL (C, F, M)

Fresh water lobster tail tandoor roasted
Coconut cream & curry leaves
Seasonal vegetables

BUTTER KING PRAWN MASALA (C, D, N, M)

King prawn cooked in tandoori clay oven then cooked in a rich yoghurt & coconut cream sauce with pistachio and curry leaves.

ISSA TARKARI (C, M)

Sylhet, Bangladesh
Fresh water prawns cooked with vegetables. Browned onions, fresh coriander, tomato, chilli, garlic, turmeric.

SYLHETI JHINGA (C, M)

Whole slit king prawn cooked in a spicy garlic sauce with fresh coriander. One dish to try which gives all the true Indian taste but doesn’t set your mouth on fire.

SHATKORA (C, M)

Sylhet, Bangladesh
Fresh water king prawns on the shell with Bengal bitter lime, turmeric, coriander, garlic, chilli.

SEA BASS PALAK ALOO (F, M)

Sea bass, lightly seasoned with spices then fried with spinach, potatoes, coriander emulsion & coconut sauce.

TANDOORI KING PRAWN SHASHLICK (C, D, M)

King prawn cooked with capsicum, onions and tomatoes on skewer.

TANDOORI SALMON (F, M)

Pieces of salmon, softly marinated in tantalising spice and then baked in clay oven.

CHEF’S SPECIAL SEAFOOD THALI (C, F, D, M)

A true reflection of Gujarati heritage, a whole meal served on one single plate.
An opportunity to taste the chef’s choice: starter, 2 curries, nan, rice, side dish and a mini dessert to end with.

from the

Tandoor

TANDOORI DELUXE (D, M, MU)

Marinated chicken, lamb, duck, tandoori chicken, sheek kebab, king prawns & lamb chop all chargrilled to perfection. Served with salad, rice & a slightly hot massalla sauce.

CHICKEN SHASHLICK (D, M)

Succulent morsels of chicken breast alternated with colourful peppers, then glazed golden in the tandoori.

MIX SHASHLICK (D, M, C, F)

Chicken tikka, lamb tikka, duck tikka & king prawn. Clay oven cooked on a skewer with tomatoes, peppers & onions.

PANEER TIKKA SHASHLICK (V, D, M)

Chargrilled paneer (Indian cheese), clay oven cooked on a skewer with tomatoes, peppers & onions.

TANDOORI CHICKEN SALAD (D, M)

Pulled chargrilled chicken off the bone. Mixed together with rocket, lettuce, cucumber & cherry tomatoes. Drizzled with chef’s tamarind sweet chilli & lime sauce.

TANDOORI CHICKEN (D, M)

Biryani

Specialities

SABJI BIRYANI (V, M)

Concasée of seasonal vegetables, cooked in a fragrant basmati rice. Served with vegetable sauce.

MURGH BIRYANI (M)

Fragrant basmati rice cooked with succulent pieces of chicken. Served with a chicken stock curry sauce.

GHUST BIRYANI (M)

Fragrant basmati rice cooked with tender pieces of lamb. Served with a lamb stock curry sauce.

ESSA BIRYANI (C, F)

Bengal prawns cooked with fragrant basmati rice. Served with a fish stock reduction curry sauce.

JHINGA BIRYANI (C, F)

Fragrant basmati rice cooked together with jumbo king prawns. Served with a fish stock reduction curry sauce.

Veg & Vegan

Dishes

SABJI SIZZLER (VE, M, S)

Pan-roasted cauliflower, broccoli & potato.
Pan-seared with peppers & onions, semi dry medium.

SAAG ALOO BAZA KICHDI (VE, M)

Spinach & potato wrapped in breadcrumb, flash fried served in a rich creamy, sweet chilli, peas & asparagus risotto. Spiced with turmeric & paprika.

QUORN PANEER ZAALFREZI (V, M)

Tandoor charred quorn & paneer tossed with batons of onions, peppers, tomatoes and green chilli.

SABJI MALAI KOFTA (V, G, M)

Mumbai Maharashtra District West-Central India
Assorted mixed seasonal vegetable ball encased with gram flour butter in a rich tomato and onion smooth butter gravy. Turmeric, coconut, chilli, five spice fenugreek.

SABJI PANCH POORAN SHATKORA (VE, M)

East Bengal
Five spiced seasonal vegetables cooked with Bengal bitter lime. Cumin, coriander, turmeric.

QUORN KOFTA SHATKORA (V, S, G, M)

Seasonal vegetables and quorn flavoured with Bengal bitter lime.

VEGETARIAN THALI (V, G, D, M)

A true reflection of Gujarati heritage, a whole meal served on one single palate.
An opportunity to taste the chef’s choice: a starter, two curries, nan, rice, dhal & a mini dessert to end.

Vegetable

side dishes

HONEY CHILLI POTATOES (VE, CE, S, G)

MUSHROOM BHAJEE (VE)

SAAG BHAJEE (VE, M)

(spinach)

BHINDI BHAJEE (VE, M)

(okra)

TARKA DHAAL (VE, M)

(lentils)

SAAG ALOO (VE, M)

(spinach & potato)

SAAG PANEER (V, M)

(spinach cream & Indian cheese)

Rice

Selection

BOILED RICE (VE)

PILAU RICE (D)

FRIED RICE (VE)

MUSHROOM RICE (M)

KEEMA RICE (M)

GARLIC FRIED RICE (VE)

MUSHROOM TAMARIND FRIED RICE (M)

Indian

Bread

NAN (N, L, E)

KEEMA NAN (M, D, L, E)

mince lamb

GARLIC NAN (D, L, E)

PESHWARI NAN (N, D, L, E)

(fruity)

GARLIC & CHEESE NAN (D, L, E)

CORIANDER NAN (L)

CURRY HOUSE SPECIAL NAN (D, L, E)

Chopped chicken tikka and cheese with coriander & garlic

CHAPATI (L, VE)

Thin dough bread

TANDOORI ROTI (L, VE)

Thick doughy bread baked in oven

Childrens

Allergy

Notice

OUR STANCE ON ALLERGIES

We take allergies seriously. All of our menu items are labeled with allergen denotations. Please make us aware of your allergies when ordering. A list of denotations is available above.

Contact our team if you would like to make a party booking with us. Call 01743 249 909 or email bookings@thecurryhouseshrewsbury.co.uk

Time to

Reserve Your Table

If you would like to book a table please use the link below

Our

Menu

Explore Our Menu

New 2025/26 Menu Launch

Dine With Us

Exclusive

Appetisers

SPICY KING PRAWNS (C, D, M)

GALOUTI KEBABS (G, D, M)

STICKY KEBABS (G, D, M)

THE STREETS OF MUMBAI (G, D, M)

CRAB FROM THE POT (C, F, M)

Our Special

Appetisers

SPICY CHICKEN PAPRIKA (D, M)

SYLHETI LAMB PEPPER SPINACH (M)

RASOI E HAASH (M)

STUFFED PEPPER (M)

AMRITSARI CHICKEN (M)

TANDOORI LAMB CHOPS (M)

CHEF’S SPECIAL PLATTER (D, M, G)

Vegetarian

Appetisers

ONION BHAJEE (G, M)

VEGETABLE SAMOSA (G, M, S)

GARLIC MUSHROOM (M)

PANI PURI STREET FOOD (G, D, M)

ALOO TIKKI CHANA CHAT (G, M)

SAAG ALOO BAZA (G, M)

PANEER CHILLI (D, M)

VEGETABLE PLATTER (G, D, M, S)

Seafood

Appetisers

SEABASS BIRAN (F, M)

CORIANDER CRAB CAKES (C, G)

JINGA MUSHROOM (C, M)

GOAN GOLDA BAZA (C, G, M)

SEAFOOD PLATTER (C, F, D, M, G)

Mild to Med

Chef Specials

THE OLD DELHI BUTTER CHICKEN (D, M, N)

CEYLONESE KURMA (D, M)

CHICKEN TIKKA MASALA (D, M, N)

MAKHANI CHICKEN (D, M)

MODHU MISTI MASALA (C, D, M, N)

Medium

Chef Specials

LAL MAAS (M)

BHINDI GHUST (M)

LAMB ROGON JOSH (D, M)

DESI SHATKORA GHUST (M)

CLASSIC KEEMA MATAR (M)

MOHDU MINTY LAMB (M)

ASSAMESE DUCK (M)

LAHORE DESI KORAI (M)

SWEET CHILLI PODINA (M)

CHEFS SPECIAL CHICKEN / LAMB THALI (M)

Med to Hot

chef Specials

VIN D’ALHO (M)

DUM PUKT KORAI (M)

MURGH ZAALFREZI (M)

GARLIC CHILLI CHICKEN (M)

RUBY MURRAY (M)

MURGH KEEMA PALAK (M)

CHICKEN CHETTINAD (M)

Sea Food

Dishes

CEYLONESE LOBSTER TAIL (C, F, M)

BUTTER KING PRAWN MASALA (C, D, N, M)

ISSA TARKARI (C, M)

SYLHETI JHINGA (C, M)

SHATKORA (C, M)

SEA BASS PALAK ALOO (F, M)

TANDOORI KING PRAWN SHASHLICK (C, D, M)

TANDOORI SALMON (F, M)

CHEF’S SPECIAL SEAFOOD THALI (C, F, D, M)

from the

Tandoor

TANDOORI DELUXE (D, M, MU)

New 2025/26 Menu Launch

**(C*) DENOTES CELERY**

**(CG*) DENOTES CEREALS CONTAINING GLUTEN**

**(M*) DENOTES MOLLUSCS**