Barajee Solihull Indian Restaurant Dickens Heath Branch



Menu Barajee Solihull

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Our A la Carte Menu




Murgh Tikka

Chicken roasted in clay oven with tomatoes.

Sheek Kebab

Finely minced meat, barbecued on a skewer with flavoursome Tandoori spices.

Lamb Tikka

Pieces of Lamb, marinated in Tandoori spices and roasted in a Tandoori oven.

Tandoori Chicken

1/4 Chicken marinated in delicate spices and barbequed in a Tandoori oven.

Haryali Tikka

Chicken breasts marinated in the blended mixture of mint leaves, coriander leaves, curd along with a blend of flavoursome spices.

Lamb Chops

Marinated chops, with Barajee inspired spices and marinated in yoghurt and cooked in a tandoori oven.

Mix Tara

A Selection platter for one consisting of Tikka, Sheek Kebab and Lamb Tikka


Begun Bahar

Baked aubergine slices with curd cheese, sesame seeds and a House special tomato brut, producing exquisite flavours in combinations.

Paneer Ki Shashlik

Indian cottage cheese, marinated
with Tandoori masala and roasted with peppers and onions in a Tandoor

Sabzi Singara

Bengali style vegetable spring rolls.


Crisp slices of onion, moulded into a
sphere mesh and coated in gram flour.
Deep-fried until Golden Brown.


Dall Bora

Also known as lentil fritters, a batter from lentils, onions, chil­lies and spices and deep-fried until golden brown and crunchy.

Chana Chat

A tangy and flavourful chickpea salad


Samandar Si Salmon

Barbecued salmon steak marinated with light herbs, aromatic spices with a green salad.

Golda Jhingara

Whole king prawns marinated in mace, cardamom, lemon juice, ginger and garlic, cooked in a clay oven with capsicum, tomatoes and onion.

Prawn on Puree

Slightly spiced prawns, onions, tomatoes and herbs served on a pancake.

Anaroshi Chingre Com

Whole king prawns marinated with tandoori spices, barbecued and garnished with pineapple corn creating an extraordinary play of aroma.

Main Courses


Five Spiced Seabass

Seabass brushed in selected spice and herbs
and grilled, served with lightly buttered broccoli and asparagus

Five Spiced Salmon

Salmon brushed in selected spice and herbs
and grilled, served with buttered
broccoli and asparagus.

Sirloin Steak

(Choice of side included)

Tandoori Chicken (M)

Tender chicken marinated in delicate spices and barbecued in clay oven.

Lamb Tikka (M)

Pieces of lamb, marinated in yoghurt and mixed spices, roasted in a clay oven and garnished with chopped coriander.

Murgh Tikka (M)

Diced Chicken Breast roasted in a clay oven with Tandoori Spices. 

Mix Platter (M)

A platter of a variety of tandoori bites, including chicken tikka, lamb, fish tikka and complemented with Naan and Salad. 

Jhinga Shashlik (M)

Tandoori King Prawn marinated with aromatic spices and roasted with tomatoes
and onions, served with salad and special sauces.

Exclusive Meats

Duck Narieli

A slightly hot dish cooked with succulent pieces of duck breast, a touch of coconut, onions, tomato, capsicum, garlic, ginger and fresh green chilli in a special thick sauce. Served with special Pilau rice.

Duck Nawabi

A delightful North Indian speciality with tender duck pieces cooked in a creamy and mild sauce consisting of onion, yo­ghurt and garam masala sauce. Decorated with a net omelette and topped with fried onion.

Venison Squash

Panfried Venison steak served with spinach, lightly spiced squash and sweet potato.

Beef Khala Bhuna

Kala Bhuna is a famous dark and tender dish native to Bang­ladesh prepared with pieces of beef and traditional spices.

Lamb Chop Tawai

Grilled Lamb chops tossed in a tawa with coriander leaves, curry leaves and sauteed onions


Basmati rice cooked with green herbs and special blend of spices and served with vegetable curry




Sea Specials

Panfried Cod &. Curried Mussels

Mussels cooked in an aromatic and creamy sauce, as a base for a lightly spiced fillet of Codfish.

Salmon Masala Dewani

Fillet of Salmon cooked in oven in a rich, smooth and creamy masala sauce and garnished with crushed cashew nuts.

Jhinga Chingre Jalfry

Fried king prawn cooked with garlic,
ginger, onion, peppers and tomatoes.

Seabass Bahar Tarkari

Lightly spiced fillets cooked in
Chef’s special sauce with a hint of garlic.

Crab - e - Bhuna

Succulent crab meat cooked in a
special Bhuna sauce.


Matar Panir Makhni

Mild and creamy.

Aloo Begun Bahar

 (Vegan on request) Potatoes and aubergines. Medium spiced with sesame seeds. 

Vegetable Amrichar

(Vegan on request) Medium spiced with Satkora pickle.

Palak Panir Zafran

Spinach and Indian cheese. Medium spiced with chat masala.

Vegetable Rezala

(Vegan on request) Medium spiced.

Traditional Mains






King Prawn


Onions, Satkora fruits, pickles with a sweet and savoury blended special sauce.


Hot sweet and sour, with pinepple and lentils


Fairly hot and sour taste.


Garlic, onion and peppers, medium spiced.


Yoghurt gravy, coconut cream, cardamom mace and rose water. Very mild.


Infamous dish with medium spices served in a Balti.


Hot sweet and sour, with a tomato puree base.


Medium spiced with fresh spinach.


With cashew nuts, garnished with tomatoes.

Barajee Signatures


Jhall Murgh

Chicken slices, marinated with tandoori spices and cooked with garam masala, cumin, mango chutney, green herbs, yoghurt and chillies. Slightly Hot.

Chicken Tikka Masala

An exciting twist to the ever-popular chicken tikka. We present our own exclusive recipe of succulent chicken in a smooth & creamy masala sauce, garnished with crushed cashew nuts.

Addrak Murgh

Roasted chicken, marinated and cooked in a clay oven with spiced ginger and delicate herbs and spices to create a medium to mild taste.

Murgh Chilli Bahar

Marinated chicken cooked with fresh garlic, onion and yoghurt dressing with green chillies, coriander and cream. Slightly Hot.

Achari Murgh

Marinated chicken, cooked with onions,
satkora fruits, pickles and other aromatic herbs with a sweet and savoury blended special sauce.

Haryali Murgh

Green strips of Haryali Tikka cooked in a flavoursome blended sauce of coriander, curry leaves, mint and herbs.

Murgh Naga Tarkari

Succulent pieces of chicken cooked with onions, tomatoes and garam masala blended with a special Naga sauce.

Barajee Signatures


Gost Pista Badami

Succulent pieces of lamb, simmered in a mild, rich and creamy sauce with ground cashew nuts, garnished with pistachio nuts.

Gost Roshoni

Pieces of lamb cooked with medium spices
and garnished with aromatic sliced garlic.

Gost - e - Narieli

Pieces of spring lamb, cooked with ground coconut, onion, capsicum, chillies, cumin, ground coriander and other herbs & spices. Slightly Hot.

Gost Laziz Lohari

Tender pieces of lamb cooked with fresh garlic, tomatoes, spring onions, green peppers, herbs and spices. Served in a cast iron wok.

Gost - e - Jalali

Marinated and roasted slices of tender lamb, cooked with garam masala, tandoori spices, yoghurt and jeera in a thick sauce.

Kids Menu

Chicken Nuggets & Chips

Fish Fingers & Chips

Korma & Boiled Rice

(Chicken or Veg)

Side Dishes

Tarkha Daal

Lentil & Garlic.

Bombay Aloo


Sag Aloo

Spinach & Potatoes.

Aloo Gobi

Potatoes & Cauliflower.

Bhindi Bhajee


Begun Bortha



Plain Rice

Pilau Rice

Egg Fried Rice

Mushroom Rice

Plain Naan


(Choose from: Keema, Cheese or Garlic)



Masala Chips

Tandoori Roti


Spiced Papadam

Chutney & Dips