Lamb 9.7 / Chicken Tikka / Chicken, 9.7 Prawn 12.7 Paneer / Veg 8.9

Please make staff aware of any allergens

GREAT BRITISH CURRIES

RICES WITH SPICES

BASMATI RICE (VE) 2.9

PILAU RICE 3.2

CASHEW NUT & LIME RICE (VE) 3.9

MUSHROOM RICE (VE) 3.9

COCONUT RICE (VE) 3.9

RAJA’S RICE (VE) 3.9Fragrant and spicy

RUBYTender Lamb chops cooked in a medium spiced curry sauce with potatoes 14.9

KOLKATTA KING PRAWNA lovely dish of king prawns cooked in garlic, tomatoes and fresh lime 13.9

MUM'S FISH DISHLightly fried Salmon with turmeric and garlic in a vine tomato and spinach sauce 12.9

Sea bass lightly fried in butter, cooked in a bean seed sauce 12

CHANDRA MASALA

GOAN FISHClassic fish curry in a creamy sauce with basmati rice 14.7

MOTHER INDIASpiced lamb cooked with garden peas and topped with egg yolk 11

JAIPURBreaded crispy chicken breast served with red pepper curry sauce and rice 14.5

THE TIFFINA trio of Raja's signature dishes, medium chicken curry served with Black Dall, Rice & Pakora's (Vegan option available) 16.9

MAIN STATION

AFGHANI LAMBBrought to India after the British colonial period, aromatic and sweet 12

BIRYANIChicken or Lamb combined with basmati rice, bay leaves, cinnamon and spice. Served with Dall. Vegan option availablel 13.9

A golden curry of almonds & coconut.Garnished with nuts 10.9

PESHWARI CHICKEN

BEEF BHUNAThe original 1979 recipe, first servedin Brick Lane 11

BUTTER CHICKENA yogurt based curry derived from butter, almond and cream 10.9

Lamb and aubergine medium curry 11.9

AUBERGINE LAMB

GHOST PEPPERAromotised with chillis, garlic & coriander, very hot 10.9

BOMBAY BAKERY

THE NAN MASTERFresh baked garlic nan topped with minced meats and spices 4.9

PLAIN NAN 2.9

CHEESE NAN 3.5

GARLIC NAN 3.2

PESHWAR NAN 3.2

TANDOORI ROTI 2.9

PURI (GF) 2

AMINUR 'RAJA' RAHMAN(1963 - present)

Founded in 2012 with the dream of feeding the best minds of the country and world. Bringing back the flavours of his childhood in Bangladesh with every bite. Home cooked dishes served with love.

MUMBAI ALOO (VE)White and red potato come together in perfect harmony 4.9

MASALA FRIES (VE)Julienne french fries tossed in turmeric & cumin 3.9

Add a sauce to compliment any of your grilled dishes, choose from Medium or Hot 3.5

MAKE IT SAUCY

Tandoori cooked chicken, sheek kebabs and lamb chops 16.9

RAJA’S GRILL

Slow cooked on the bone with kashmiri herbs & doi yogurt Whole 16.9 Half Chicken 12

TANDOORI CHICKEN

Delicately spiced grilled lamb chopsaromatic and tender 13.9

GRILLED LAMB CHOPS

Panner, marinated in spice and cookedin the tandoor 5.9 / 11

TANDOORI PANEER

Cauliflower and panner cooked in adelicately creamy and cheese sauce 5.2

CAULIFLOWER & CHEESE MASALA

Indian cream cheese cookeddelicately with spinach and garlic 5.2

SAG PANEER

FROM THE TANDOOR

VEGAN & VEGGIES SIDES

OKRA (VE)Okra lightly spiced 4.9

CHILLI CHANA MASALA (VE)Chick peas cooked with aloo chat spices 4.9

AUBERGINE (VE)Fresh aubergine cooked incumin and fenugreek 4.9

GARLIC MUSHROOM MASALA (VE)Fresh mushrooms cooked withtumeric and garlic 4.9

MASOOR DALL (VE)The classic Tarka Dall 4.9

CHEESY PEAS The humble Mattar Paneer 5.2

RAJA’S BLACK DALLA rare dish. Beautifully cooked black lentill, creamy in texure, rich and buttery in taste. Perfect with spicy curries 5.9

SAKE DEAN MAHOMAD(1759-1851)

Born in British East India, he founded the first Indian restaurant in London in 1810 “The Hindoostane coffee house” located on George Street, Central London.

Raja uses a blend of unique old home recipes that have been infused with a modern twist for a quality and memorable experice. A portion of the annual proceeds are donated to an orphanage located in Syhlet Bangladeshi, a place close to Raja’s heart.

Courgette pakora, onion bahji, samosas 8.9

Sheek kabab, chicken,onion bhajis and samosas 9.9

A selection of Raja famous chutneys: Lime and Mint, Cumin and Cango, Raja’s Red sauce and Spiced Onions.

SHARING PLATTERS

MEAT PLATTER

VEGGIE PLATTER

2CHUTNEY TRAY (V) (GF)

PAPADUMS (V) .75

SPICY PAPADUM WRAPS (VE) Patato and chickpea filled papadumwraps. Delicious 4.2

SWEET POTATO PAKORA (V) Spiced potato mash, infused into an onion bhaji 4.9

Tender and delicately spice Lamb Chop with spiced potato 5.9

LAMB CHOPS

SAMOSA CHAATMeat Samosa topped with a tangy and spicy chutney mixture 4.9

Spiced mashed potatoes filling, deep-fried, crunchy, hollow dough 4.5

FUCHKA (VE)

Freshly cooked Asian mince sausage 4.9SHEEK KEBAB

Choice of chicken or prawns wrappedin india pancake 5.9

PUREE WRAP

SMALL PLATES

CRISPY KALE CHAAT (V) Fresh Kale in a light batter topped with chaat spices & pomegranate 5.2

Freshly cooked Asian lentils and onion patty 4.5

ONION BHAJI (V)

PAO BUN (V)

4.5An iconic Mumbai street snack, potato scallop in a buttered bun

The Tandoor style of cooking can trace its origins to ancient Persia. Modern Tandoor ovens were brought to India by the Mughals. The oldest Tandoor remnants have been found in the Rajasthan region of India dating from 2600 BC about the same time as the Great Pyramids.

The humble onion bhaji has its origins in the southern state of Karnataka, a bhaji is a deep fried snack similar to a fritter or tempura. The go-to treat to serve guests in any Indian house hold.