Celebrate NE1's Newcastle Restaurant Week at Ury with 3 courses for £15pp!
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.
Medhu Vadai - Vadais are a 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 chick- pea 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, chilly, curry leaves and ginger dipped and fried in chickpea flour batter and crispy fried. Served with mint chutney.
Mains
Kozhi Varutha Curry - A famous recipe ‘The Christmas speciality’ fried chicken cooked with onions, ginger, garlic; curry leaves chilli powder, chopped tomatoes and black pepper.
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.
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.
Vazhuthanangha Curry (V) - 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 (V) - Fresh spinach and toor dal cooked in a thick sauce of garlic and green peppers, flavoured with curry leaves.
Palak Paneer (V) - It is a famous Indian dish consisting of spinach and paneer in a thick sauce.
Rice
Boiled Rice / Pilau 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.
Valid from
- 6th August - 12th August 2018
Venue
URYLocation
27 Queen Street, Newcastle upon Tyne, NE1 3UGThis Offer has expired.
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