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The Arcadian, 70 Hurst St, Birmingham B5 4TD, United Kingdom
Nutrition Facts & Calorie Information
Braised Kentish Lamb Shanks with fennel, Kashmiri chill and caramelised garlic with the addition of Basmati rice cooked with lamb shank to lock-in aromatic fragrance and the rustic traditional flavour within the rice. It is accompanied by Pomegranate Raita sauce to compliment the exotic Tastes.
Vegetable Singara, Onion Bhajee and Vegetable Samosa.
Sheek Kebab, Grilled Lamb Chops, Chicken Tikka, Tandoori King Prawn, Tandoori Chicken.
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Chicken tikka, sheek kebab, tandoori king prawn, salmon tikka and Vegetable Singara.
Boneless morsels of tandoori chicken, makhani gravy, tomato and onion.
Lamb shank slow roasted and cooked with butter, onion, garlic, ginger, sweet pumpkins, garnished with coriander and amaranth.
Cooked in a rich exotic butter sauce. Mild.
Barnsley lamb chops marinated with soft cheese, fresh herbs and spice served with lemon potatoe.
A unique blend of Persian spices with tender chicken and lamb cooked in a clay oven.
With Passionfruit and mango.
A culinary composition featuring impeccably sautéed seabass, harmonising with the bold tang of tamarind sauce and the sweet freshness of strawberries. A finishing touch of balsamic vinegar adds a perfect note to this symphony of flavours.
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Download MacrosMap →Succulent chops in a robust onion and tomato masala flavoured with cinnamon.
A distinguished dish originating from the heart of Bangladesh. Consists of salmon traditionally cooked in a bhuna sauce prepared with Bombay Aloo. Prepared exclusively by the chef.
Lamb and potatoes lightly simmered until meat is tender, with browned onion, tomato, ginger and green chillies, with freshly chopped coriander slightly hot.
A modern take on Shepherd's Pie. Impeccably spiced and elegantly presented, it combines the richness of mozzarella with subtle Indian flavours. Each bite reveals a harmonious blend of spices and sweet tangy tomato sauce.
Wild king prawns marinated with Tandoori Kashmiri masala and unique indian herbs and spices, served with hunger potatoe mash.
Lobster meat in a rich coconut sauce flavoured with ginger, molgapodi mash.
King prawn with a distinct flavour of chettinad masala.
Sweet tasting nan.
Traditional Bengali dish cooked with highly flavoured spices and Bangladeshi lime to bring a tangy, spicy and exquisite flavour.
King prawns in a heady onion and tomato masala with scallions and black peppercorns.
Marinated king prawns grilled in the clay oven and cooked with roasted potatoes in a specially prepared sauce. A spicy dish.
Taste of the Raj. Flavoured curry with a stamp of Spencers Railway catering services at Victoria Terminus.
Immerse yourself in the exotic bliss of our Rose Falooda, a symphony of flavors and textures. Creamy milk entwines with luscious malai ice cream, while tapioca pearls, chia seeds, and delicate rose petals create a dance of indulgence. The subtle crunch of thin vermicelli, a drizzle of rose syrup, and a sprinkle of pistachio nuts elevate this dessert to a delightful crescendo.
A milky, rich cheese cake without a crust and cooked with saffron, pistachio and kheer, flavours with cardamom.
A warm, traditional sweet and spongy south-asian dessert perfect for after a meal.
Chicken Drumsticks in a tikka Marinade grilled in a clay oven.
Boneless grilled chicken or vegetable with a distinct flavour of chettinad masala.
Chicken or lamb in a crushed coriander and red chilli masala with peppers, contains 37 delectable spices.
A special dish prepared with red and green peppers, green chillies and chef’s special sauce. Fairly hot.
King prawn in a crushed coriander and red chilli masala with peppers, contains 37 delectable spices.
Cottage Cheese cubes cooked in a clay oven on a bed of rich tomato sauce.
A specially prepared garlic and chilli sauce to create a tantalising unique dish. Fairly hot.
Marinated with onions, tomatoes, herbs and selected spices, cooked in a thick sauce, medium sauce.
minced lamb keema nan.
Traditional snack consisting of a crunchy dough pastry filled with spices, potatoes and mixed vegetables.
Vegetable Singara, chicken tikka, Grilled lamb chops and sheek kebab.
Crispy fried fresh water tiger prawns in yeracud pepper masala.
Succulent chicken morsels tossed in yoghurt and spices.
Cooked in traditional, Bangladeshi style with entailing exotic naga chillies. Hot.
A Hot and spicy dish made with fresh herbs and spices and spices cooked in a curry sauce.
Very Mild, sweet in fresh cream, coconut and almond sauce.
Seabass served with coconut, ginger and cherry tomatoe sauce.
Rich creamy, delicious indian dessert made with vermicelli, milk, cardamom, nuts and sultanas.
SPICY POTATOES.
LENTILS.
Crispy, golden-fried onion slices in a seasoned chickpea flour batter. Bursting with savory spices, each bite is a delightful crunch. Served with a zesty dipping sauce.
SPINACH AND INDIAN CHEESE.
SPINACH AND POTATO.
OKRA.
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