Take Away
Playful Starters
The starters at Five Rivers are more than you would see on most Indian menus. Snacking before, during and after meals is the national pastime of India, if not the national sport. So do join in…
A selection of Fish Amritsari, Chicken Pakoras, Samosa and Aloo Tikki
A selection of Salmon Tikka, Seekh Kebab, Chicken Malai Tikka and Paneer Tikka.
Crisp nuggets of spinach, potatoes, onions and crushed coriander seeds, deep-fried and served with chilli sauce. In India, pakoras are almost a national passion
Bite size pieces of chicken marinated with herbs and spices, deep fried in batter.
Bite size chicken tikka marinated with cream, cheese, shahi jeera and cardamom, cooked on the charcoal grill.
Samosa’s served traditionally with channa masala and yogurt.
Lamb Chops marinated with traditional Indian spices and char grilled to perfection, served with leaf salad and mint sauce
India’s foremost offering to world cuisine, needs no introduction.
Recognised as appetite stimulators by inhabitants of the tropics. If you fancy hot foods, by all means give this dish a try
Cubes of pink salmon matured in a richly spicy marination of dill, fennel, ginger, honey and a trace of mustard oil
Jumbo king prawns marinated in a rich blend of saffron and yoghurt with caraway seeds, served with leaf salad.
Chargilled seekh of mince with fresh herbs and aromatic spices.
Strips of Indian cheese stuffed with a tangy mint and raw mango chutney.Deep fried with a spicy gram flour butter
Panfried patties of mashed potatoes filled with spiced lentil and green peas, served warm, topped with yoghurt and sweet tangy channa masala
World famous snack of crisp onions deep fried in a coating of gram flour batter.
Garlic and carom seeds laced cod fillets deep fried in gram flour.
Picatta of lamb, tenderised in a marinade of pepper, cloves, basil, ginger and yoghurt.
Soft fluffy spiced potato balls with sautéed mushrooms in garlic butter.
Marinated king prawns with mace, cardamom, lemon juice, ginger and garlic then cooked with sesame seeds and breadcrumbs
Pancake filled sweet and tangy chicken and sweetcorn
Mussels steamed in ginger, garlic, turmeric and herbs.
A melt-in-the-mouth minced lamb kebab flavoured with a delicate blend, of 27 spices served with aromatic mango mint sauce.
Main Courses: Old Favourites
Our chefs have endeavoured to stay true to the actual origin of each regional dish; honestly recreating flavours that one would normally associate only with home cooked food. Five Rivers has an exquisite selection of meals, from traditional “Old Favourites”, reworked for optimum taste and freshness to our “Chefs Specials” dishes from coastal India and beyond.
We present our own exclusive recipe of succulent chicken tikka in a smooth sauce.
Chicken cooked in a hot gravy with a predominant flavour of fresh ginger, garlic and caramelised onions. A speciality from the coastal region of Tamil Nadu
Pieces of chicken tossed and cooked together with a masala of diced onions, capsicum and tomatoes, garnished with green chilli, cumin seeds and fresh coriander
Rogan Josh gets its name from its rich red appearance, which in turn is derived from fresh tomatoes, paprika and ground red chilli. A classic dish from Kashmir.
Chicken pieces seared and slow cooked in smooth creamy gravy prepared with Hyderabad’s special spice mix
Lamb braised in a cashew nut, pistachio and saffron flavoured creamy sauce
Barbecued chicken simmered and cooked with fresh ginger, garlic and caramelised onion
Festive Parsee fare of prawns in an unusual blend of chillies, tamarind and jaggery. India’s answer to sweet and sour
Exquisite punjabi country fare of tender chicken fried in spicy masala of garlic, ginger, onions and tomatoes with a tempering of crushed coriander seeds and crispy red chillies.
Chicken pieces slow cooked in a smooth gravy of caramelised and raw onions with whole spices, garnished with spring onions
Tandoor grilled tikka of chicken simmered in a satin smooth tomato gravy made with juices of the roasted meat and redolent of kasoori methi.
Chefs Specials
Chicken fillets marinated in pickling spices with added aromas of mace and cardamom powder
Minced lamb and green peas cooked with fresh herbs and spice to give a traditional Punjabi touch
Lamb sauteed with dry roasted ginger, spinach, mustard leaf, fenugreek and dill
Succulent king prawns fried in a spicy masala of garlic, ginger, onions and tomatoes with a tempering of crushed coriander seeds and crispy red chillies
Succulent pieces of chicken, tandoor grilled and then cooked in a peppery fenugreek masala
Although sweet and sour cooking is mostly associated with Chinese. The South Indian’s have also delivered there own version. Using honey for the sweetness and lime juice for the sourness
Barbecued chicken pieces cooked in fresh garlic and chilli sauce with caramelised onions
A unique dish of chicken smothered in a buttery tomato sauce with spicy flavoured onions and garlic. For those seeking a sting in the tail!
A famous dish from Great Eastern Hotel, Calcutta. A creamy, mild and fruity dish
Tender cubes of lamb cooked in a rich masala, with stir-fried red, green and yellow peppers, onions and mushrooms. A speciality from historic Jaipur
A delicacy of lamb slow stewed in satin smooth creamy yogurt gravy This dish is delicately cooked with fresh mint and cumin to release the character of the flavours.
King prawns slow cooked with yogurt, fresh coconut milk and spiked with fresh herbs and spices
Chicken pieces seared and slow cooked in smooth yogurt gravy flavoured with cardamoms yet with a gentle tang
Salmon chunks marinated in coconut milk and simmered in a gravy, made with ground channa and yoghurt. Guaranteed to give the palate a savoury awakening
Both cool and hot cooked with yogurt turmeric tomatoes and abundance of fresh chillies
King prawn cooked in the traditional spice mix of almonds cashew nuts sultanas finished with coconut milk and ideal with coconut rice
Cubed lamb in a velvety ginger – garlic laced brown onion gravy, fragrant with sunflower seeds, mace, green cardamom and kewada essence. Rich in taste and rich in tradition.
Choice cuts of lamb and basmati rice cooked on dum with saffron, cardamom, mace and mint, served with raita
The fragrant combination of aromatic basmati and garden fresh vegetables cooked with a special spice mix and served with raita
Punjabi Sizzlers
At Five Rivers we have created the ultimate taste in the tandoori style of cooking! The natural flavours are achieved by the use of only fresh herbs and spices in the marinade, resulting in definitely the most delicious and succulent kebabs! Served with pulao rice, salad and sauce.
Chicken Tikka
Salmon Tikka
Lamb Tikka
Tandoori King Prawn
Seekh kebab
Punjabi Combination
Tandoori Chicken
Paneer Tikka
Vegetarian
At Five Rivers, we have revived the authentic and healthy way of cooking vegetables in karahis, tossing and turning the vegetables together with fresh herbs and crushed spices. Resulting in refreshingly light and aromatic food.
Main Course
Side Dish
A charcoal smoked aubergine, deliciously cooked with onions and tomatoes.
Creamed spinach, mustard leaf and Indian cheese cooked with cumin seeds, ginger and garlic
Okra packed with a tangy melange of pickled spices and cooked with caramelised onions
A delicacy of tempered potatoes crusted with cracked cumin
Sweetcorn, carrots, bell peppers, baby potatoes and garden fresh peas stir fried with tomatoes and spiced with freshly roasted black pepper and coriander seeds.
Cauliflower florets gently cooked with potatoes, fresh herbs and home made spices.
A chana daal and red lentils preparation made into an exotic dish with the tempering of garlic, cumin seeds and whole red chillies
An aromatic dish of Indian cheese, flavoured with cardamom, simmered in a satin smooth buttery and tomato gravy. A sublime dish truly fit for the kings
Buttered spinach diffused with tempered potatoes and spiced with freshly roasted black pepper, cumin and coriander seeds
Tangy yet spicy vegetarian option made with fresh yogurt and gram flour, given a Punjabi tarkaa!
Rice complements all of our foods and when eaten together with vegetables or dairy products and enhances your taste buds. Breads, nutritious and delicious – are a challenge welcomed by cooks all over the world and if you’ll pardon the enthusiasm, the breads in this restaurant are some of the best Rice
Saffron flavoured rice, steamed with all the goodness of cardamom, cinnamon, cloves and bay leaves
Finest basmati rice.
Rich, fragrant rice with sweet coconut.
Mushroom rice flavoured with cumin seeds.
Side Orders
India’s most famous snack served with sensationally mouth-watering chutneys.
Extra Chutney’s
Yoghurt with grated cucumber and chopped onions.
A traditional cold salad of cucumbers, onions and tomatoes in light oil dressing. This salad is an excellent accompaniment to hot and spicy food.
Fried chips tossed with garam masala and red chillies giving an Indian twist to the humble potato.
Breads
Buttered leavened bread.
£2.25
Garlic naan.
Kulcha Naan
Keema Naan
Lachhedar Paratha
Tandoori Roti
Thin flat bread cooked on Tawa, very light.
A whole wheat layered bread infused with fresh mint leaves and spices.
Ideally suited to our contemporary palates, our cooking combines the flavours and the respect for the fine ingredients – fresh produce, herbs and delicate spices, home made dairy products that have attracted generations of food lovers in all cultures throughout history.
Banquet Menu (minimum 2 persons)
This menu is served in traditional Indian style. It is brought to you with a selection of all dishes mentioned below, allowing you to cherish our wide range of cuisine.
Executive Menu
Two Courses: £18.95.
Poppadoms with a tray of chutneys and pickles.
Mixed Platter Of Starters
JJingha Zaffrani, Paneer Tikka, Salmon Tikka, Chicken Tikka and Lamb Pepper Kebab. Served with an assortment of dips
Main Courses
Please select a main dish from the following or let our chef decide for you. (One main dish per person)
A unique dish of chicken smothered in a buttery tomato sauce with spicy flavoured onions and garlic. For those seeking a sting in the tail!
King prawns slow cooked with yogurt, fresh coconut milk and spiked with fresh herbs and spices.
Salmon chunks marinated in coconut milk and simmered in a gravy, made with ground channa and yoghurt. Guaranteed to give the palate a savoury awakening.
A delicacy of lamb slow stewed in satin smooth creamy yogurt gravy. This dish is delicately cooked with fresh mint cumin to release the character of the flavours.
Tangy yet spicy vegetarian option made with fresh yogurt and gram flour, given a Punjabi tarkaa!
An aromatic dish of Indian cheese, flavoured with cardamom, simmered in a satin smooth buttery and tomato gravy. A sublime dish truly fit for the kings.
Served With Pilau Rice And Naan
Chefs Special Menu
Two Courses: £13.95.
Poppadoms with a tray of chutneys and pickles.
Mixed Platter Of Starters
Punjabi Samosa, Pakoras, Aloo Tikki, Chicken Malai Tikka and Seekh Kebab Served with an assortment of dips.
Main Courses
Please select a main dish from the following or let our chef decide for you. (One main dish per person)
We present our exclusive recipe of succulent chicken tikka in a smooth sauce.
Rogan Josh gets its name from the rich red appearance which in turn is derived from the fresh tomatoes, paprika and ground red chilli.
Exquisite Punjabi country fare of tender chicken stir-fried in an iron karahi with a spicy masala of garlic, onions and tomatoes with a tempering of crushed coriander seeds and crispy red chillies.
Festive Parsee fare of prawns in an unusual blend of chillies, tamarind and jaggery. India’s answer to sweet and sour.
Creamed spinach and Indian cheese cooked with cumin seeds and garlic.
Served With Pilau Rice And Naan
Rice And Breads
Some of our dishes contain nuts or may have been produced where these ingredients are used in other products. If you have a nut allergy please ask us for advice on our dishes. Please note fish dishes could contain small bones. For gluten free dishes, please ask for advice.
All prices include vat at 17.5% and service charge not included.