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The “29029” broadstone Restaurant

205, Lower Blandford Road,
Broadstone, Poole,
Dorset – BH18 8DN
Phone :01202 039550
Email : info@the29029broadstone.co.uk

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01202 039550

info@the29029broadstone.co.uk

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The “29029 Broadstone” Restaurant - Poole

Extensive Mouth-watering Menu - Nepalese and Indian Cuisine

The “29029 Broadstone” restaurant welcomes you to enjoy Contemporary Indian and Nepalese cuisine with a twist of Indian and Nepalese dishes. “The 29029 Broadstone” in Poole offers fine upmarket Nepalese and Indian Cuisine set in comfortable, fresh and modern interior with soft lighting and warm ambiance. Diners can enjoy a variety of dishes from an extensive mouth-watering menu.

Starters

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Pot roasted lamb katti
Seasoned with mint, sweet chilli, coriander and sesame

Stir- fried garlic chicken
With ground corn and curry leaves flavoured with dijon

Salmon tikka
Matured in a medley of spiced marinade with dill and lemon grass

Pakora’s
Crispy nuggets of spinach, potatoes and onions. shallow -fried and served with cucumber and apricot chutney

Main Course

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Tandoori chicken breast
On a bed of barbecue style fenugreek and yoghurt sauce served with saffron rice

Mogul style chicken korma
In aromatic spices with cream of coconut and served with saffron rice

Lamb shank
In a pimento based sauce entwined with pickling spices of ginger. with saffron rice

Narikel duck
Gressingham duck breast tossed in ground coconut and coriander flavoured with cinnamon finished in a medium spiced sauce with cream of coconut, served with lemon rice

Baby aubergine and potato rattan
In a melange of fresh spices with beaten yoghurt and coriander served with light herbed brown rice

Seasonal vegetable curry
Flavoured with bay leaf and served with saffron rice

Starters

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Char-grilled chicken breast
Dusted with garlic, mint, green chilli and coriander

Stir-fried black tiger prawns
In a medley of lemon juice, fresh coconut and sweet chilli

Shangri beans and dried mango kofta
Shallow fried and topped with tamarind and mixed raita

Salmon tikka
Pink salmon matured in mildly of spiced marinade with dill, fennel and dijon

Citrusy duck tikka
With pan seared onion chutney

Main Courses

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Honey and orange glazed chicken curry
In rich tomato gravy with cream of coconut and fenugreek served with saffron rice

Lamb rogan josh
Shank of braised lamb in a pimento based sauce twisted with pickling spices of ginger and sweet chilli. served with saffron rice

Gressingham duck breast
Tossed in cinnamon and stuffed with garlic spiced spinach, on a bed of spicy red wine and plum based basil sauce with herb salad and crispy potato

Asparagus and sweet pumpkin thoran
Seasonal asparagus and sweet pumpkin mixed with chickpeas and cooked in mild spices served with light herbed brown rice

Pan seared fillet of sea bass
Coated with coastal spices and served on bed of pine nut pepper and yoghurt sauce, accompanied with stir-fired jersey potatoes and cauliflower

Side Dishes

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Mini plain nan bread

Mini garlic nan bread

Mini peshwari nan

Final Course

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Strawberry & raspberry sorbet

Mango papaya sorbet

Fresh fruit salad

Starters

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Crispy Fried Asparagus and Potato Cake
With Gurkha Chutney

Pan-seared king scallops
With spiced yoghurt and mango rocket salad

Reshmee kebab
Grilled inner fillet of chicken breast coated with cheddar and medley of spices

Tandoor roasted fresh water king prawns
Dusted with garlic and coriander seeds

Dark rum and ginger soaked goan style beef
Spiked with flaked rice and assorted dressing

Salmon tikka
Cured with sweet chilli, honey and dill marinade

Main Course

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Pistachio chicken korma
In a home style morel sauce with pea’s polau

kashmiri lamb with almonds
In a fiery red spiced sauce served with saffron rice

Mumbai style duck breast
Stir-fried with seasonal vegetables and home made sweet chilli sauce accompanied with masala mashed potato

Asparagus and sweet pumpkin thoran
Seasonal asparagus and sweet pumpkin mixed with chickpeas and cooked in mild spices served with light herbed brown rice

Shangri beans and dried mango kofta
Served on bed of rich tomato gravy with cream of coconut and parsley along with saffron rice to accompany

Lentil crusted red tilapia fillets
Drizzled with home made makhani sauce with a hint of fenugreek and served on bed of pan-seared vegetables

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