Poppadoms Castletroy

CHose your Starter, Main, Side and drink with the option to add sundries for an extra charge

Choose 2 starters, 2 mains, 2 sides nd 2 drinks with the option to add Sundires for an extra charge

A rich creamy lamb dish with ground almonds, pistachios, saffron, cardamon and apricots, originating in the royal kitchen of the emperor Shah Jehan. (Mild & Creamy)

Tender pieces of 100% Irish beef tossed in an onion and tomato sauce with capsicum spiced up with a tempering of cumin, aniseed and onion seeds. (Medium Hot)

Chicken braised in cumin powder cooked in a Thai green flavoured sauce and green chillies, galangal, lemon grass, kaffir lime leaves and tropical coconut milk.(Medium Hot)

Prime fillet of chicken cubes, skewered and flash fried, topped with a sweet and sour peanut sauce with capsicum and frizzled chives.(Medium Hot)

Homemade cottage cheese and spinach in a ginger, garlic and tomato sauce finished with a touch of cream.

A combination of three lentils; moong, masoor and split Bengal gram dals tempered with garlic, cumin and red chillies.

CHose your Starter, Main, Side and drink with the option to add sundries for an extra charge

Choose 2 starters, 2 mains, 2 sides nd 2 drinks with the option to add Sundires for an extra charge

Typical shack speciality, cumin and tumeric flavoured crisp potato cakes topped with a medley of spicy chickpeas, yoghurt, tamarind molasses chutney.

Seasonal mixed vegetable, finely sliced dabbed in a spicy gram flour batter, fried until crisp. Served with a mint yoghurt dip. (6 pieces)

A party snack from the Himalayan Kingdom of Nepal. Chopped scallions, bean sprouts, peppers, cabbage, carrots and other seasonal vegetables flavoured with ginger and soya, encased in crisp pastry parcels, served with a tripura pineapple and crushed chilli preserve.

Roulades of prime Irish lamb, minced with onion, ginger, garlic, fresh coriander and infused with aromatic spices, skewered and barbequed with a stuffing of spinach and cottage cheese served with cool mint chutney.

Cubes of chicken tenderised overnight in a marinade of ginger, garlic, chillies, lime juice, mustard and garam masala, barbequed in the tandoor. Served with a coriander and mint chutney.

Warm water tiger prawns, garlic, scallions, fresh coriander and gingelly seeds minced and encased in a crisp pastry served with tripura pineapple and crushed chilli preserve.

Fresh cubes of cod or haddock, doused in a plethora of spices, lime and gram flour, deep fried. Goes very well with our red onion and mint chutney, this shack special is the bestseller outside of every off-licence in the Punjab region.

Exhibitionism to flaunt Poppadom's Tandoori prowess in one package. Rajasthani Soola, Badshahi Kebab, Gulla Kebab and Tandoori Prawn toghether with side salad. Served with a minty yoghurt dip.

A rich creamy lamb dish with ground almonds, pistachios, saffron, cardamon and apricots, originating in the royal kitchen of the emperor Shah Jehan. (Mild & Creamy)

A speciality from Kashmir. Pot roasted lamb and mushrooms in a tomato and onion sauce flavoured with vetivier, kashmiri yakhni masala and fresh coriander.(Medium Hot)

Lamb noisettes braised in a tomato, onion and ginger-garlic sauce flavoured with garam masala, cinnamon and mace, garnished with juliennes of ginger and fresh coriander.(Medium Hot)

A unique Punjabi lamb dish - pot toasted lamb cubes curried with leafy mustard and spinach with a flavour of the pungent mustard, imported from India. (Medium Hot)

A festive dish of the Chettiyar clan in Tamil nadu. Noisettes of lamb braised in a fiery brown curry flavoured with fennel seeds. Peppercorns, chillies, coriander seeds, ginger, garlic and browned coconut pulp. (Hot & Spicy)

Scallops from hindquarter of 100% Irish beef, stuffed , rolled and braised in a tangy marination, masked in a creamy tomato sauce (Mild)

Tender pieces of 100% Irish beef tossed in an onion and tomato sauce with capsicum spiced up with a tempering of cumin, aniseed and onion seeds. (Medium Hot)

Noisettes of beef curried in a fiery chilli sauce. Recommended for all you vindaloo lovers. (Hot & Spicy)

Jumbo king prawns marinated in cream and toasted gram flour, barbequed in tandoor to infuse the unmistakable 'char grilled' flavour typical to all Tandoori kebabs, simmered in a mild creamy tomato sauce. (Mild & Creamy)

Warm water tiger prawns renowed for their intense flavour, tossed in a tomato onion sauce with capsicum, cubed onions and green coriander. (Medium Hot)

Hot,sweet 'n' sour prawn curry flavoured with a potent chilli and palm vinegar paste, this dish hails from Goa, known for its golden palm beaches and seafood cuisine. (Hot & Spicy)

Chicken braised in cumin powder cooked in a Thai green flavoured sauce and green chillies, galangal, lemon grass, kaffir lime leaves and tropical coconut milk.(Medium Hot)

Warm water tiger prawns cooked in a Thai green flavoured sauce and green chillies, galangal, lemon grass, kaffir lime leaves and tropical coconut milk.(Medium Hot)

Prime fillet of chicken cubes, skewered and flash fried, topped with a sweet and sour peanut sauce with capsicum and frizzled chives.(Medium Hot)

Different chefs have their own recipe for this fabulous potato curry. Ours certainly carries the flavours of every conceivable Bombaiyya spice.

Assorted seasonal vegetables, tropical preserved fruit, dry fruit and nuts, gently cooked in a tomato butter sauce drizzled with beurre fenugreek.

An utterly delicious vegetable and potato curry - presented as cooked by Indian mothers in a majority of households! Classic example of authentic 'home-style' Indian cooking.

Homemade cottage cheese and spinach in a ginger, garlic and tomato sauce finished with a touch of cream.

A combination of three lentils; moong, masoor and split Bengal gram dals tempered with garlic, cumin and red chillies.

Biriyani is a meal in itself, invented during the great famine of the 18th Century in central India. Rice, spices, herbs and meats or vegetables were layered and steamed cooked in massive community pots to provide a nourishing meal for everyone. Our Biriyani is accompanied with a complimentary vegetable sauce.

Biriyani is a meal in itself, invented during the great famine of the 18th Century in central India. Rice, spices, herbs and meats or vegetables were layered and steamed cooked in massive community pots to provide a nourishing meal for everyone. Our Biriyani is accompanied with a complimentary vegetable sauce.

Biriyani is a meal in itself, invented during the great famine of the 18th Century in central India. Rice, spices, herbs and meats or vegetables were layered and steamed cooked in massive community pots to provide a nourishing meal for everyone. Our Biriyani is accompanied with a complimentary vegetable sauce.

Basmati rice cooked with bay leaves, cloves, cinnamon and cardamon.

Boiled rice tossed in curry leaves, peanuts, five seed tempering of fennel, onion seed, brown mustard, cumin and coriander seeds and dash of lime juice.

A bread of a milk enriched refined flour dough, topped with onion seeds and baked in the Tandoor.

Naan with a medley of garlic, red onions and fresh coriander.

A rich naan bread, baked with a semi-sweet stuffing of coconut, almonds and raisins.

This rustic bread is made of whole-wheat and is a staple of \"Raikas\" camel breeding tribe of the Thar Desert.

Naan bread stuffed with grated goat's cheese, chopped onion and scallions.

Whipped yoghurt with chopped cucumber & onions.

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