3 Courses £15: URY

Celebrate NE1 Newcastle Restaurant Week during 15th - 21st January at Ury Restaurant!

Enjoy 3 Courses for £15.

Starters (Choose any one)

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, Deep Fried in a Batter to create a Crispy Shell

Medhu Vadai - Vadais are South Indian Speciality. It's a Silk Soft Dumpling shaped like a Doughnut Made of Lentils, Green Chillies, Onion and Ginger.

Aloo Bonda - Potato Balls Laced with Fresh Ginger, Curry Leaves, Coriander and Black Mustard Seeds, Dipped and Fried in Chickpea Flour Batter and Crispy Fried. Served with Creamy Coconut Chutney

Kathrika - Finely Sliced Pieces of Aubergines are Dipped in a Special Batter, Blended with Coriander and Chilli, Before Frying. Served with Fresh Tomato Chutney

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 Mint Chutney

Mains (Choose any one)

Kozhi Verutha Curry - A Famous Recipe ‘The Christmas Speciality’ Fried Chicken Cooked with Onions, Ginger, Garlic, Curry Leaves, Chilli Powder, Chopped Tomatoes and Black Pepper

Malabar Kohzi 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

Idivettu Irachi Vatichathu - Boneless Cubes of Lamb are Dry Cooked in Turmeric Water then Stir Fried with Black Pepper, Curry Leaves and Finely Sliced Fresh Coconut Slivers

Vadakara Beef Roast - Diced Beef cooked with Onion, Ginger, Garlic, Coriander and other Spices cooked in Thick Gravy

Thakkali Payaru Curry (V) - Fresh and Tangy dish made of Tomatoes, Black Eye Beans cooked in Yoghurt and Coconut Milk with Fresh Ginger, Onions and Coriander

Kayi Curry (V) - A Spicy Curry made of Beans, Carrots, Cauliflower, Potatoes and Simmered in a Sauce of Garlic, Ginger and Fennel

Moru Kachiathu (V) - An Unusual Combination of Sweet Mangoes and Green Bananas cooked in Yoghurt with Green Chillies, Ginger and Fresh Curry Leaves

Vazhuthangha Curry - A Pattambi recipe of Aubergines cooked in a Ground Paste of Roasted Onions, Coriander Seeds, Chillies and Tamarind, Mixed with Yoghurt and Cashew Nut Sauce

Cheera Parippu Curry - Fresh Spinach and Toor Dal cooked in Thick Sauce of Garlic and Green Peppers, flavoured with Curry Leaves

Palak Paneer - It is a famous Indian dish consisting of Spinach and Paneer in a Thick Sauce

Rice 

Boiled Rice /Puloa Rice/ Lemon Rice/ Tamarind Rice/ Coconut Rice

Bread

Malabar Paratha - A 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