Allergens & intolerance
Allergens & intolerance
Many of our dishes contain the following allergens. Please ask about your meal when ordering & we will be happy to advise you. celery, eggs, nuts, mustard, gluten, fish, molluscs, crustaceans, shelfish, peanuts, milk, sulphite, lupin, soya.
Our Opening & Closing Hours
| Day | Opening Time | Closing Time |
|---|---|---|
| Sunday | 05:30 PM | 09:30 PM |
| Monday | Closed | |
| Tuesday | 05:30 PM | 10:00 PM |
| Wednesday | 05:30 PM | 10:00 PM |
| Thursday | 05:30 PM | 10:00 PM |
| Friday | 05:30 PM | 10:30 PM |
| Saturday | 05:30 PM | 10:30 PM |
APPETISERS
STARTERS
A firm favourite at Parivaar, using the finest Lamb and Chicken Tikka marinated overnight in our own unique sauce. A samosa pastry filled with spicy lamb, and an onion bhaji.
Soft Indian cheese marinated in my own blend of spices, cooked on skewers in our tandoori oven. A fabulous alternative to Chicken Tikka.
Succulent, tender minced lamb, crafted with fresh ginger, garlic and other herbs. Moulded onto skewers, it is then freshly cooked in our own Tandoori clay oven.
Always a favourite, either as a side dish to your curry, or as an appetising starter to your meal. Tasty rounds of fresh onion bound with lightly spiced chickpea batter, straight from the kitchen.
A delectable little appetiser which has shredded chicken, cooked in a chaat masala sauce and served on a puri bread.
Pastries filled with your choice of meat or vegetable in a blend of spice and mustard.
Prawns in chat masala and dried mango, giving the dish a tangy flavour, finely seasoned with kala namak. A subtle appetiser served on a puri flatbread.
White fish marinated in my own spice blend and lightly fried in a chickpea coating, a street-food favourite in Punjab.
Fish infused with red onions, spring onion, mustard and chilli flakes. Served with crispy bread and garnished with fresh coriander.
Spring chicken marinated in yogurt and spices, cooked in tandoor.
PARIVAAR SIGNATURE DISHES
CLASSIC DISHES
Korma is a delicately spiced mild dish with rich ingredients such as coconut milk, ground nuts and cream which give it that velvety, smooth and creamy mild sauce.
A medium hot, dry curry originating from Bengal prepared by frying meat with whole and ground spices at a very high temperature.
Rogan Josh is an all-time favourite. It's a highly flavoursome dish with dozens of spices This dish is characterised by its garnish of tomato pieces and fresh coriander.
A famous Parsee dish, with contrasting flavours- sweet, sour and hot, providing a flavour explosion. The use of Masoor Daal and Chana Daal creates a unique texture.
A classic curry tweaked with spices and a generous helping of chilli powder to give that extra kick.
This dish is well known for its distinctive spicy flavour enhanced by capsicum, tomatoes and yoghurt, and cooked in a cast iron karahi dish.
A vibrant and fresh classic curry, cooked with green peppers and plenty of green chillies making it one of our hotter dishes.
A curry cooked over a high flame in the manner of a stir fry with onions, garlic, tomatoes and fresh coriander.
Cooked with the chef's special Puree based sweet, sour & slightly hot sauce, garlic, ginger, lentils and selected herbs & spices.
TANDOORI DISHES
Dishes in which the meat is marinated in yoghurt, skewered with carefully chosen complementary spices and cooked in the tandoor oven. Served on a sizzler, accompanied with a green salad and mint sauce.
On the bone spring chicken leg and breast piece, marinated in special yoghurt sauce then cooked in the tandoor.
Diced spring chicken marinated in spiced yoghurt and cooked in the tandoor.
A selection of lamb tikka, chicken tikka, poussin quarters & sheek kebab.
SHASHLIK
Pieces of chicken/lamb or the highest quality of U5 (commercially described as under 5 prawns per lb) prawns cooked with their own complementary spices in the tandoor with slices of pepper, onions and tomatoes in between. A mouth-watering charcoal dish.
BIRYANI
Biryani originates from Persia and at its simplest was rice and meat baked together in the oven. The aromatic spices, juices from the meat and ghee (clarified butter) all permeate the rice resulting in a sumptuous, flavoursome dish. It is finally drizzled with saffron infused water to not only provide a rich colour but enhances the existing flavours of the spices.
SIDE DISHES
Cubed potatoes lightly spiced with cumin, fenugreek and coriander.
Spinach and Potato in a light sauce with spices.
Lightly spiced combination of cauliflower and potato.
Diced paneer cooked in panch phoron and pickled mix vegetables.
chickpeas stir-fried with onions, whole spice, fresh coriander and garnished with chilli.
Rich and earthy spiced lentils.
Button mushrooms and spring onions come together to make this delightful side dish.
Cooked in a light sauce with spices.
RICE AND CHIPS
Egg, Peas, Raisins & Nuts.
NAN AND BREADS
SAUCES
DRINKS
Restaurant Overview |
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|---|---|
| Address | Grosvenor Street, Mold, CH7 1EJ , United Kingdom |
| Cuisines : | Indian |
| Pickup Time | 25 mins |
| Payment Method | Cash On Delivery |
| We Are Closed | |