An award-winning dining experience in the vibrant heart of the UK’s capital of curry, Asha’s celebrates Birmingham’s proud cultural heritage of Indian cuisine. Our city centre location, close to The ICC and Symphony Hall, makes Asha’s the perfect venue for an after-work gathering, a pre-theatre meal or a post-movie curry. Signature cocktails and spectacular food in a stunning setting, enjoy the finest Indian culinary traditions in truly opulent surroundings. It’s everything Indian food should be.
Tel: 0121 200 2767
Two timeless samosas generously stuffed with potatoes, green peas, raisins and cumin tempered chicken samosa.
Pan-fried potato cutlets stuffed with mashed green peas, served with tangy chickpeas.
Batter-fried prawns tossed with curry leaves, ginger and onion
An array of papaya relish, mint sauce, mango chutney and mixed pickles.
Crispy, fried fish pakoras seasoned with mint and aromatic carom seeds.
Corn-fed chicken tikka cooked in a tandoor oven, served on a bed of salad, drizzled with a fresh coriander and olive oil dressing.
Battered and deep-fried mushrooms stuffed with cheese, bell peppers and crushed black pepper.
Deep-fried flour pastries with mashed potatoes, topped with sweetened yoghurt, mint and tamarind chutney. Served chilled.
A basket of four varieties of fried poppadum. Ideal for sharing
A selection of four of our favourite non-vegetarian kebabs.
This unique royal treat has been served to presidents of various countries. Please ask your server for more details.
Succulent boneless chicken, marinated overnight in yoghurt, ginger, garlic and spices. Yet another classic.
King prawns marinated in yoghurt, cheese and a touch of cardamom.
Spring lamb’s leg marinated overnight, braised with selected spices, and then cooked to perfection in a tandoor.
Traditional minced lamb kebabs seasoned with ginger, garlic, spices and fresh coriander.
Baby lamb chops marinated in ginger-garlic, yoghurt, cumin and garam masala. Cooked to perfection. (Spicy)
Delectable boneless chicken breast, marinated in a creamy cheese and cashew nut paste with a touch of cardamom.
A spicy, seabass fish fillet crusted in pounded spices and cooked on a griddle.
A selection of four of our favourite vegetarian starters.
Tandoori shashlik of cottage cheese, green peppers, tomatoes and pineapple flavoured with mustard.
A pure vegetarian preparation of spinach stuffed with moong dal lentils, served with tangy potato subzi and chutneys.
Minced vegetable seekh kebab flavoured with roasted cumin powder and garam masala.
Chicken cooked with fresh ginger-garlic, tomatoes and onions in a typical Indian roadside restaurant style.
Classic chicken tikka in a tomato and cream gravy. Flavoured with dry fenugreek leaves.
Bhuna lamb cooked in typical Punjabi style with onions, tomatoes, green pepper, minced lamb and garam masala.
A classic favourite. Boneless lamb curry from Lucknow in a yoghurt and brown onion gravy.
Bass fillet, simmered in onion and tomato thick gravy.
A mildly-spiced preparation of jumbo prawns, sautéed with ginger and an onion-tomato masala.
Chicken tikka strips with bell peppers in an onion and tomato gravy, spiced with garam masala.
Tandoori chicken tikka cooked to perfection in chunky tomato and onion gravy.
Our take on the classic Goan preparation, cooked with baby potatoes in a spicy onion and tomato gravy spiked with vinegar.
Boneless lamb cooked in an onion-yoghurt gravy, flavoured with saffron and vetiver. Awadh emperor’s favourite.
Boneless tender lamb cooked in clarified butter, with whole spices in a rich onion and tomato gravy. (Spicy)
Whole lobster (700-750 gms) sourced from Birmingham’s Seafood Market, simmered with five spices, mustard paste and prawns
A typical Goan fish curry with red chillies and ground spices. (Seabass fish)
A traditional home style preparation of potatoes, green peas and cauliflower cooked with cumin, green chillies, ginger and spices.
Cottage cheese cooked in a fenugreek-flavoured tomato and cream gravy.
Cottage cheese in a fresh spinach gravy, tempered with cumin.
Classic black lentils and kidney beans slow cooked overnight with tomatoes, cream and butter.
Sauteéd fresh vegetables with cumin, red chilli powder and lemon juice.
Yellow lentils tempered with onions, tomatoes and green chillies.
All vegetarian main courses are available as side dishes.
Boneless chicken breast cooked in true 'Awadhi style' with biryani rice and a touch of saffron.
Boneless lamb biryani with a rich saffron flavour.
Prawns cooked with biryani rice. Flavoured with cardamom, saffron and mace.
Garlic tempered basmati rice.
Fresh vegetables cooked in biryani rice seasoned with cardamom, mace and saffron.
Vegetable / biryani / peas / jeera / mushroom
Steamed 'dum' saffron rice with hint of green cardamon and bay leaf.
Fine wheat flour bread stuffed with almonds, raisins, coconut powder, cherries and pistachios.
Plain yoghurt topped with chopped cucumber, tomato and onion or gram flour pearls.
Tangy yoghurt with cumin.
Fresh onion rings tossed with lemon juice, chaat masala, green coriander and red chilli powder.
Fresh tomato, onion and cucumber tossed in lemon-vinegar dressing.
A selection of four of our favourite Indian desserts. Great for sharing. Ask your server for details.
Double Chocolate layered cake on a bed of chocolate sauce.
A scoop each of raspberry and mango-passion fruit, served in mini cones.
A milk-based sweet dessert served cold with sweetened milk.
Homemade Indian ice-cream made with milk reduction.
Classic milk reduction and cottage cheese dumplings. Served hot.
3 scoops of your choice. Vanilla / Strawberry / Chocolate.