Review on Itihaas Indian Restaurant

Itihaas hit the ground running when it opened, and has been making headlines ever since: not content with picking up 'Newcomer of the Year' at the 2006 British Curry Awards, it recently scooped 'Restaurant of the Year' in the Cobra Good Curry Awards 2007.

It stands right in the heart of fashionably regenerated central Birmingham, overlooking the canal and next to the city's Science Museum. Inside, it oozes slick sophistication although the chic modernity (plate glass, slate-finished walls) is tempered by echoes of the past in the shape of antique Indian artefacts, colonnades and mighty 300-year-old doors leading to the private Tiffin Room.

The kitchen takes a broad view of the Sub-continent's cooking, pulling in influences from the northern regions and Mumbai, invoking the Mughal tradition and making detours into Indo-Chinese (hakka) cuisine. A long list of shurwaat (starters) covers a lot of ground, from dosas and papri chaat to masala mogo (spiced cassava root, a Kenyan delicacy), while main courses include hara bara gosht (slow-cooked lamb with cumin seeds and spinach) and murgh aur masala ki milan (a special invention involving three different chicken dishes on a traditional hot plate). Vegetarians are well served and thalis are a good way of sampling what the kitchen has to offer.

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Cuisine

Indian

Chef

Amardeep Saka

Restaurant Opening Times

Lunch: 12.00 – 3.00pm Mon-Fri
Dinner: 6.00 – 11.30pm Mon-Sat (10.30pm Sun)

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for Itihaas Indian Restaurant

Facilities at Itihaas Indian Restaurant

  • Alfresco dining
  • Private dining room
  • Private parties
  • Vegetarian menu
  • 60 covers
  • Family Friendly

Address

Itihaas Indian Restaurant
18 Fleet Street
Birmingham
West Midlands
B3 1JL

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Itihaas Indian Restaurant Sample Menu

SAMPLE MENU

SHURUWAAT (Starters)
Basket of Mixed Poppadoms – £3.00
served with Minted Yoghurt, Mango Chutney & Pickled Onions.

Chaat Phati Bhindi – £3.00
Crispy okra fried in hot and sour coating (great with pre-dinner drinks).

Tandoori Starter Selection
Haryali Murgh Tikka with minted chopped salad – £12.00
yogurt mint and chilli spiced chicken cooked in a charcoal clay oven.

Soy Shashlik Tikka – £12.50
Soya cubes marinated in a Tandoori spice flavours with roasted onions, tomatoes and peppers.

Tandoori Paneer Tikka – £11.50
Home made Indian cheese, marinated with Itihaas's own 'garam masala' (blend of spices) using yoghurt, ginger, chillies and freshly chopped coriander.

Reshmi Lamb Tikka – £15.50
Spring lamb neck fillet glazed with fresh mint, coriander, ginger, green chilli and spices. Cooked on an open charcoal flame.

Shikari Champey – £15.50
Spring lamb chops charred in its natural flavours, and delicately spiced and drizzled with a mint yoghurt.

Indo Chinese Selection
Mirchi Murgh – £13.50
Tender baby chicken, tossed in fresh crushed ginger and garlic. Pan fried with fresh green chillies, dressed with coriander and tomato juliennes.

Chilli Paneer – £13.50
Homemade Indian cheese, stir-fried with spring onion, mixed peppers, chilli and garlic tossed together in a dark soy sauce. Indo-Chinese fusion.

Sea Food Starter
Scallops – £15.50
Seared scallops presented in its own shell with a coriander, tomato & lemon- garlic butter dressing.

Chargrilled Salmon Filet – £15.00
Salmon fillets marinated in a spiced yogurt and mustard seed tomato salsa cooked over a charcoal flame.

Tandoori Maha Jingha – £17.50
A luxury Tandoori King Prawn grilled in tikka infused with spices in the shell, severed with a spicy mango salsa.

Salmon and Seabass Fish Cake Tikki – £16.00
Coated in paprika breadcrumbs served with curried mayo.

Soft Shell Crab Pakora – £17.50
Cooked in a traditional gram flour batter served with a chilli tomato relish.

Chaat Selection
Chat patti Gol Guppa – £9.00
Crispy wheat shells, deggi mirch spiced potato and chickpeas, tamarind water, chaat Masala.

Delhi Paapri Chaat – £10.00
Crispy delicate discs of pastry topped with chick peas and potatoes, accompanied by sweet yoghurt and tamarind chutney.

Dahi Puri – £10.00
Crispy wheat shells, deggi mirch spiced potato and chickpeas, onion, tomatoes, sweetened yoghurt and tamarind water.

Allo Tikki Channa Chaat – £11.00
Deconstructed spiced potato patty served with braised garam masala spiced chickpeas, cool minted yoghurt topped with tamarind chutney, and finally sprinkled with gram vermicelli or sev.

Starters to Share (For 2 persons)
Vegetarian Sharing Platter – £22.00
Paneer Tikka, Khasta Samosa, Dhai Puri, Soya Tikka, Pilli Pilli Bhoga.

Safari Platter – £28.00
Shammi Kebab, Spring Lamb Chops, Spiced Cod Tempura, Tandoori Murgh (chicken cooked on
the bone) and Char Grilled King Prawns.

Koila Murgh – £24.00
Half chicken (4 pieces) marinated in yoghurt and mixed herb paste seared on the bone over piping hot charcoal. Served with soy Bombay potato and paprika mayo.

MAIN COURSES
LAMB
LLaal Mirchi Rogan Josh – £16.00
Tender spring lamb cooked in a red hot onion & tomato gravy, spiced with aromatic garam masala & garnished with freshly chopped coriander.

Palak Gosht – £16.50
Fresh spinach and finely chopped broccoli cooked with mustard seeds and curry spiced welsh spring lamb.

Masala Champay – £18.00
Juicy lamb chops barbecued in a clay oven drizzled in tantalising chutney made from paprika, lemon and its own natural juices.

Nalli Gosht – £18.00
Lamb on the bone stewed in a spicy, thick masala gravy.

Jaipur Lamb Shank – £23.00
Marinated lamb shank, slow cooked with oven roasted tomatoes and sliced onions in a smooth
gravy.

POULTRY
Methi Murgh Mirch – £16.50
Fresh fenugreek and green chillies cooked with tender chicken.

Makhani Murgh (Contains nuts) – £16.50
Tender pieces of chicken taken straight from the clay oven and blended into a smoke tomato sauce with generous helpings of cream and yoghurt, and a hint of dried fenugreek.

Chicken Jungle Curry Cooked on the Bone – £16.50
Cooked in a cast iron cauldron with chunky tomato, onion and coriander.

Dhaniya Tahree Murgh – £14.50
A Northern Indian household favourite, diced chicken pieces curried in a thin but smooth gravy, cooked on the spicy side with onions, paprika and coriander.

SEAFOOD
Salmon filet – £18.00
Pan fried in a thick spiced tangy onion and cherry tomato masala.

Clay Oven Trout – £22.00
Whole trout cooked in a traditional tandoor oven drizzled in paprika lemon butter, tomato and onion sauce. (may contain bones)

Goan Prawn curry – £18.00
Fresh water prawns cooked in coconut red gravy. (Contains nuts)

Prawn & Scallop Mustard Seed Curry – £19.50
Pan seared Scallops & Fresh Water prawns cooked in creamy sauce with mustard seeds.

Lobster Paanch Phoren – £36.00
Whole Lobster simmered with five spices in a creamed mustard paste.

SUBZIAN (Vegetarian Main Courses)
Tawa Sabzi – £11.00
A melody of freshly chopped seasonal vegetables cooked in a dry curry paste on an iron hot plate.

Makhani Paneer – £14.00
Chunks of Indian cottage cheese drowned in a rich tangy sauce. Laced with cardamom, fresh cream and yoghurt with a subtle hint of chilli recognised as true maharaja cuisine (House favourite). (Contains nuts)

Tadka Dhal – £10.00
Tempered lentils garnished with fresh garlic and brown onions, cooked in a thick soup, a light alternative as a main course or a side order.

Shai Palak Paneer – £14.00
Cubed paneer cooked in a creamed spinach puree in an onions & tomato lipta masala infused with ginger & garlic.

Sadha Keema Mattar – £16.50
Quorn mince with garden peas cooked in a traditional masala gravy.

Tandoori Soya Tikka Masala – £16.50
Soy Tikka marinated in Indian spices, pan fried and served in a deep thick masala gravy.

Makhani Dhal – £12.00
Mixed lentils in a creamy rich gravy with ginger garlic and creamed tomatoes. Slightly spiced to tantalise.

Punjabi Kadhi – £14.00
Yogurt curry with potato and onion pakora. The staple dish in Punjabi households.

Dhaba Channa Masala – £12.00
Roasted chickpeas slow cooked in thick Masala gravy with cumin, ground turmeric and fresh coriander, garnished with pomegranate.

ACCOMPANIMENTS
Chilli Olive Naan – £3.50

Chilli Rogan Naan (Spiced Naan) – £3.00

Truffle oil and poppy seed naan – £4.50

Makhan Naan (Buttered Naan) – £3.00

Lasuni Naan (Garlic Naan) – £3.00

Tandoori Roti – £2.50
Crispy leavened bread cooked in the base of the tandoor.

Amritsari Kulcha – £4.50
Potato, garlic and onion stuffed bread prepared in the clay oven.

Laacha Parantha – £4.25
Wholemeal leavened bread prepared in the clay oven, multi layered and folded, brushed with ghee between each layer.

Roti ki Tokri – £9.00
A selection of assorted breads for those who are indecisive, served in a tokri (basket).

BASMATI KHAZANA (Assorted rice dishes)
Sahdey Chawal – £3.50
Plain steamed basmati rice.

Jeera Chawel (cumin infused rice) – £4.00

Mushroom & Truffle Oil Pilau – £5.50

Dum Biryani selection
Using basmati rice, saffron and a unique blend of herbs served with an onion and tomato raita and
traditional Biryani gravy.

Available in the following combinations:

Vegetable Biryani – £14.50

Murgh (chicken) Biryani – £16.50

Gosht (lamb) Biryani – £18.50

Jingha (prawns) Biryani – £21.50

AUR SAATH MEIN (Side dishes)
Pomegranate Raita – £4.00
A thick salted yoghurt made with chopped tomato, onion and pomegranate.

Punjabi Salad – £4.00
Chopped green salad with paprika, red chilli powder and lemon juice.

Mango and Carrot achar (preserves) and pickled red onions. £3.25

KUCH MEETAH (Selection of desserts)
Kulfi Trio Platter – £4.00
A medley a home made tradition kulfi ice cream, Mango, Almond and Pistachio flavour.

Traditional Gulab Jamun (Contains nuts) – £5.00
Two sweet dumplings fried in hot sugar syrup. Garnished with chopped pistachios and cashew nuts. In a thick rabari sauce.

Safraon and Pistachio Rasmali – £4.95
Creamed sponge pudding in a rich milk and pistachio base.

Chocolate & coconut samosa with Bourbon and Almond Kulfi (Wodford Reserve Bourbon)
(Contains alcohol & nuts) – £6.00
Fresh coconut and milk chocolate filled delicate samosas.

Mango Colada Slice – £6.00
Coconut & pistachio base, topped with a creamy pineapple mousse, finished with coconut flakes, garnished with a mixed berry compote mango & pineapple glaze.

Gajar Halwa Cheese Cake – £6.00
Baked spiced cheesecake on a soft carrot cake base with walnuts, garnished with pistachios and home made Gajrela.

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Itihaas Indian Restaurant Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of Itihaas Indian Restaurant

Itihaas Indian Restaurant

Virtual Tour of Itihaas Indian Restaurant