Celebrate NE1 Restaurant Week this January at Ury Newcastle and enjoy their £15 offer.
Starters
Chicken Cutlet - A home speciality from a mixed Chicken and Potato mix rolled on Breadcrumbs crisply fried
Chicken Pakora - Hot spicy Chicken marinated with a bit of zing then deep fried in a batter to create a crispy shell.
Kidilan Roll - Lamb and spices are cooked together and stuffed into Pancake Pastry sheet and fried in Oil
Medhu Vadai - A silk soft Dumpling shaped like a Doughnut made of Lentils, Green Chillies, Onion and Ginger (V)
Aloo Bonda - Potato balls laced with Fresh Ginger, Curry Leaves, Coriander and Black Mustard Seeds, dipped and fried in Chick- Pea flour batter and crispy fried. Served with a creamy Coconut Chutney (V)
Kathrika - Finely sliced pieces of Aubergines are dipped in a special batter, blended with Coriander and Chilli, before frying. Served with a fresh Tomato Chutney (V)
Onion Bhaji - A spicy and crispy bhaji made with Onion, Chilli, Curry Leaves and Ginger dipped and fried in Chickpea flour batter and crispy fried. Served with Dates Chutney (V)
Mains
Malabar Kozhi Curry - A most common Chicken Curry made in Kerala. Cubes of boneless Chicken cooked in a lovely Pepper Masala made from Garlic, Mustard Seeds, Curry Leaves, Green Chillies and Ginger
Chicken Masala - This Kerala style Chicken Masala recipe is a family favourite; it is prepared with cubes of Chicken cooked in a thick sauce of Onions, Green Chillies, Ginger and Tomatoes
Lamb Madras - A traditional Lamb Curry cooked in a Green Masala made from fresh Coconut, Green Chillies and Ginger
Lamb Korma - Tender pieces of Boneless Meat are cooked in Gravy of Coconut Milk and spices. This mild Curry is best accompanied with Tamarind Rice
Vadakara Beef Roast - Diced Beef cooked with Onion Ginger, Garlic, Coriander and other spices cooked in thick Gravy
Adipoli Meen Mulugu - A signature dish of Ms. Saina from Vallapuzha. Tilapia Fish is gently cooked in Red Chillies, Chopped Onion Sauce and Tamarind, flavoured with Tomatoes, Curry Leaves and Mustard Seeds. This dish finished off with “Varaval” making it authentically rich in spices and flavour
Thakalli Payaru Curry - Fresh and tangy dish made of tomatoes, Black Eye Beans cooked in Yogurt and Coconut Milk with Fresh Ginger, Onions and Coriander (V)
Kayi Curry - A Spicy Curry made of Beans, Carrots, Cauliflower, Potatoes and simmered in a sauce of Garlic, Ginger and Fennel (V)
Moru Kachiathu - An unusual combination of Sweet Mangoes and Green Bananas cooked in yoghurt with Green Chillies, Ginger and fresh Curry Leaves (V)
Ury Baigan Curry - Cubes of fried Aubergines cooked in finely Chopped Onion blended Tomato, Garlic, Ginger, Chill and finished off with Coriander & Curry Leave (V)
Cheera Parippu Curry - Fresh spinach and Toor Dal cooked in thick sauce of Garlic and Green Peppers, flavoured with Curry Leaves (V)
Palak Paneer - It is a famous Indian dish consisting of Spinach and paneer in a thick sauce (V)
Rice or Bread
Boiled Rice
Pulao Rice
Lemon Rice
Tamarind Rice
Coconut Rice
Bread
Malabar Paratha - Kerala speciality-wheat dough layered and coiled into coir mat shape then cooked on the griddle
Dessert
Pal Payasam - Rice cooked in boiling Milk with Cashew Nuts, Raisins and Cardamom
Valid from
- 20th January - 26th January 2020
Venue
URYLocation
27 Queen Street, Newcastle upon Tyne, NE1 3UGThis Offer has expired.
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