Itihaas a’la carte Menu

Itihaas meaning ‘History’ is the Hindi derivative of the Sanskrit word – Itihása; dating back to Vedic Sanskrit in 1500BCE.

Itihaas, as the restaurant is aptly named, is an establishment with a vision to capture authentic cuisine as it was served in Hindustan (modern day India and Pakistan).

The flavours travel from the Pakistan to North India to Mumbai to Kenya. A journey through time, the cuisine encapsulates fine food and its transformation along the various periods, from the Maharaja eras to the Moguls to British Raj and finally to modern day Hindustan.

The restaurant’s elegant surroundings are an attempt to capture each of these eras. The Colonial Room is a tribute to the British Raj whereas the lower floor overlooking the canal exhibits the Maharaja Suite. Behind 300 year old doors, leading on from the Maharaja suite is the Tiffin Room. The private suite seats 12 guests and receives a dedicated Butler.

The food and décor at Itihaas combines contemporary and traditional with the view of bringing the ultimate fine dining experience in Indian cuisine to the Midlands.

SHURUWAAT (Starters)

Basket of Mixed Poppadoms – £3.00served with Minted Yoghurt, Mango Chutney & Pickled Onions.

Chaat Phati Bhindi – £3.00
Crispy okra fried in hot and sour coating (great with pre-dinner drinks).

Tandoori Starter Selection

Haryali Murgh Tikka with minted chopped salad – £12.00
yogurt mint and chilli spiced chicken cooked in a charcoal clay oven.

Soy Shashlik Tikka – £12.50
Soya cubes marinated in a Tandoori spice flavours with roasted onions, tomatoes and peppers.

Tandoori Paneer Tikka – £11.50
Home made Indian cheese, marinated with Itihaas’s own ‘garam masala’ (blend of spices) using yoghurt, ginger, chillies and freshly chopped coriander.

Reshmi Lamb Tikka – £15.50
Spring lamb neck fillet glazed with fresh mint, coriander, ginger, green chilli and spices. Cooked on
an open charcoal flame.

Shikari Champey – £15.50
Spring lamb chops charred in its natural flavours, and delicately spiced and drizzled with a mint

Indo Chinese Selection

Mirchi Murgh – £13.50
Tender baby chicken, tossed in fresh crushed ginger and garlic. Pan fried with fresh green chillies, dressed with coriander and tomato juliennes.

Chilli Paneer – £13.50
Homemade Indian cheese, stir-fried with spring onion, mixed peppers, chilli and garlic tossed together in a dark soy sauce. Indo-Chinese fusion.

Sea Food Starter

Scallops – £15.50
Seared scallops presented in its own shell with a coriander, tomato & lemon- garlic butter dressing.

Chargrilled Salmon Filet – £15.00
Salmon fillets marinated in a spiced yogurt and mustard seed tomato salsa cooked over a
charcoal flame.

Tandoori Maha Jingha – £17.50
A luxury Tandoori King Prawn grilled in tikka infused with spices in the shell, severed with
a spicy mango salsa.

Salmon and Seabass Fish Cake Tikki – £16.00
Coated in paprika breadcrumbs served with curried mayo.

Soft Shell Crab Pakora – £17.50
Cooked in a traditional gram flour batter served with a chilli tomato relish.

Chaat Selection

Chat patti Gol Guppa – £9.00

Crispy wheat shells, deggi mirch spiced potato and chickpeas, tamarind water, chaat Masala.

Delhi Paapri Chaat – £10.00

Crispy delicate discs of pastry topped with chick peas and potatoes, accompanied by sweet yoghurt and tamarind chuntey.

Dahi Puri – £10.00
Crispy wheat shells, deggi mirch spiced potato and chickpeas, onion, tomatoes, sweetened yoghurt and tamarind water.

Allo Tikki Channa Chaat – £11.00
Deconstructed spiced potato patty served with braised garam masala spiced chickpeas, cool minted yoghurt topped with tamarind chutney, and finally sprinkled with gram vermicelli or sev.

Starters to Share (For 2 persons)

Vegetarian Sharing Platter – £22.00
Paneer Tikka, Khasta Samosa, Dhai Puri, Soya Tikka, Pilli Pilli Bhoga.

Safari Platter – £28.00
Shammi Kebab, Spring Lamb Chops, Spiced Cod Tempura, Tandoori Murgh (chicken cooked on
the bone) and Char Grilled King Prawns.

Koila Murgh – £24.00
Half chicken (4 pieces) marinated in yoghurt and mixed herb paste seared on the bone over piping hot charcoal. Served with soy Bombay potato and paprika mayo.



LLaal Mirchi Rogan Josh – £16.00
Tender spring lamb cooked in a red hot onion & tomato gravy, spiced with aromatic garam
masala & garnished with freshly chopped coriander.

Palak Gosht – £16.50
Fresh spinach and finely chopped broccoli cooked with mustard seeds and curry spiced welsh
spring lamb.

Masala Champay – £18.00
Juicy lamb chops barbecued in a clay oven drizzled in tantalising chutney made from paprika, lemon and its own natural juices.

Nalli Gosht – £18.00
Lamb on the bone stewed in a spicy, thick masala gravy.

Jaipur Lamb Shank – £23.00
Marinated lamb shank, slow cooked with oven roasted tomatoes and sliced onions in a smooth


Methi Murgh Mirch – £16.50
Fresh fenugreek and green chillies cooked with tender chicken.

Makhani Murgh (Contains nuts) – £16.50
Tender pieces of chicken taken straight from the clay oven and blended into a smoke tomato sauce with generous helpings of cream and yoghurt, and a hint of dried fenugreek.

Chicken Jungle Curry Cooked on the Bone – £16.50
Cooked in a cast iron cauldron with chunky tomato, onion and coriander.

Dhaniya Tahree Murgh – £14.50
A Northern Indian household favourite, diced chicken pieces curried in a thin but smooth gravy, cooked on the spicy side with onions, paprika and coriander.


Salmon filet – £18.00
Pan fried in a thick spiced tangy onion and cherry tomato masala. 

Clay Oven Trout – £22.00
Whole trout cooked in a traditional tandoor oven drizzled in paprika lemon butter,
tomato and onion sauce. (may contain bones)

Goan Prawn curry – £18.00
Fresh water prawns cooked in coconut red gravy. (Contains nuts)

Prawn & Scallop Mustard Seed Curry – £19.50
Pan seared Scallops & Fresh Water prawns cooked in creamy sauce with mustard seeds.

Lobster Paanch Phoren – £36.00
Whole Lobster simmered with five spices in a creamed mustard paste.

SUBZIAN (Vegetarian Main Courses)

Tawa Sabzi – £11.00
A melody of freshly chopped seasonal vegetables cooked in a dry curry paste on an iron hot plate.
Makhani Paneer – £14.00
Chunks of Indian cottage cheese drowned in a rich tangy sauce. Laced with cardamom, fresh cream and yoghurt with a subtle hint of chilli recognised as true maharaja cuisine (House favourite). (Contains nuts)

Tadka Dhal – £10.00
Tempered lentils garnished with fresh garlic and brown onions, cooked in a thick soup, a light alternative as a main course or a side order.

Shai Palak Paneer – £14.00
Cubed paneer cooked in a creamed spinach puree in an onions & tomato lipta masala infused with ginger & garlic.

Sadha Keema Mattar – £16.50
Quorn mince with garden peas cooked in a traditional masala gravy.

Tandoori Soya Tikka Masala – £16.50
Soy Tikka marinated in Indian spices, pan fried and served in a deep thick masala gravy.

Makhani Dhal – £12.00
Mixed lentils in a creamy rich gravy with ginger garlic and creamed tomatoes. Slightly spiced to tantalise.

Punjabi Kadhi – £14.00
Yogurt curry with potato and onion pakora. The staple dish in Punjabi households.

Dhaba Channa Masala – £12.00
Roasted chickpeas slow cooked in thick Masala gravy with cumin, ground turmeric and fresh coriander, garnished with pomegranate.


Chilli Olive Naan – £3.50

Chilli Rogan Naan (Spiced Naan) – £3.00

Truffle oil and poppy seed naan – £4.50

Makhan Naan (Buttered Naan) – £3.00

Lasuni Naan (Garlic Naan) – £3.00

Tandoori Roti – £2.50
Crispy leavened bread cooked in the base of the tandoor.

Amritsari Kulcha – £4.50
Potato, garlic and onion stuffed bread prepared in the clay oven.

Laacha Parantha – £4.25
Wholemeal leavened bread prepared in the clay oven, multi layered and folded, brushed with ghee between each layer.

Roti ki Tokri – £9.00
A selection of assorted breads for those who are indecisive, served in a tokri (basket).

BASMATI KHAZANA (Assorted rice dishes)

Sahdey Chawal – £3.50
Plain steamed basmati rice.

Jeera Chawel (cumin infused rice) – £4.00

Mushroom & Truffle Oil Pilau – £5.50

Dum Biryani selection
Using basmati rice, saffron and a unique blend of herbs served with an onion and tomato raita and
traditional Biryani gravy.
Available in the following combinations:

Vegetable Biryani – £14.50

Murgh (chicken) Biryani – £16.50

Gosht (lamb) Biryani – £18.50

Jingha (prawns) Biryani – £21.50

AUR SAATH MEIN (Side dishes)

Pomegranate Raita – £4.00
A thick salted yoghurt made with chopped tomato, onion and pomegranate.

Punjabi Salad – £4.00
Chopped green salad with paprika, red chilli powder and lemon juice.
Mango and Carrot achar (preserves) and pickled red onions. £3.25

KUCH MEETAH (Selection of desserts)

Kulfi Trio Platter – £4.00
A medley a home made tradition kulfi ice cream, Mango, Almond and Pistachio flavour.

Traditional Gulab Jamun (Contains nuts) – £5.00
Two sweet dumplings fried in hot sugar syrup. Garnished with chopped pistachios and cashew nuts. In a thick rabari sauce.

Safraon and Pistachio Rasmali – £4.95
Creamed sponge pudding in a rich milk and pistachio base.

Chocolate & coconut samosa with Bourbon and Almond Kulfi (Wodford Reserve Bourbon)
(Contains alcohol & nuts) – £6.00

Fresh coconut and milk chocolate filled delicate samosas.

Mango Colada Slice – £6.00
Coconut & pistachio base, topped with a creamy pineapple mousse, finished with  coconut flakes,
garnished with a mixed berry compote mango & pineapple glaze.

Gajar Halwa Cheese Cake – £6.00
Baked spiced cheesecake on a soft carrot cake base with walnuts, garnished with pistachios and
home made Gajrela.