An award-winning dining experience in the vibrant heart of the UK’s capital of curry, Asha’s celebrates Birmingham’s proud cultural heritage of Indian cuisine. Our city centre location, close to The ICC and Symphony Hall, makes Asha’s the perfect venue for an after-work gathering, a pre-theatre meal or a post-movie curry. Signature cocktails and spectacular food in a stunning setting, enjoy the finest Indian culinary traditions in truly opulent surroundings. It’s everything Indian food should be.
Tel: 0121 200 2767
Two timeless samosas generously stuffed with potatoes, green peas, raisins and cumin tempered chicken samosa.
Pan-fried potato cutlets stuffed with mashed green peas, served with tangy chickpeas.
An array of papaya relish, mint sauce, mango chutney and mixed pickles.
Batter-fried prawns tossed with curry leaves, ginger and onion
Batter fried calamari tossed with curry leaves, ginger and onion.
Crispy, fried fish pakoras seasoned with mint and aromatic carom seeds.
Corn-fed chicken tikka cooked in a tandoor oven, served on a bed of salad, drizzled with a fresh coriander and olive oil dressing.
Battered and deep-fried mushrooms stuffed with cheese, bell peppers and crushed black pepper.
Deep-fried flour pastries with mashed potatoes, topped with sweetened yoghurt, mint and tamarind chutney. Served chilled.
A basket of four varieties of fried poppadum. Ideal for sharing
A selection of four of our favourite non-vegetarian kebabs.
This unique royal treat has been served to presidents of various countries. Please ask your server for more details.
A selection of four of our favourite seafood kebabs.
Succulent boneless chicken, marinated overnight in yoghurt, ginger, garlic and spices. Yet another classic.
Seabass tikka, a fillet coated with a piquant marinade of curry leaves, flavoured in coconut milk and char-grilled in a tandoor oven.
Char-grilled Kerala tiger prawns with garlic and chilli.
From our travels in Pondicherry, a former French colony, we present to you salmon tikka, a fillet coated with a piquant marinade of curry leaves, flavoured in coconut milk and char-grilled in a tandoor oven
King prawns marinated in yoghurt, cheese and a touch of cardamom.
Spring lamb’s leg marinated overnight, braised with selected spices, and then cooked to perfection in a tandoor.
Traditional minced lamb kebabs seasoned with ginger, garlic, spices and fresh coriander.
Baby lamb chops marinated in ginger-garlic, yoghurt, cumin and garam masala. Cooked to perfection. (Spicy)
Delectable boneless chicken breast, marinated in a creamy cheese and cashew nut paste with a touch of cardamom.
A spicy, seabass fish fillet crusted in pounded spices and cooked on a griddle.
A fiery hot preparation from Rajasthan with a distinct red chilli and dried coriander flavour.
A selection of four of our favourite vegetarian starters.
Tandoori shashlik of cottage cheese, green peppers, tomatoes and pineapple flavoured with mustard.
A pure vegetarian preparation of spinach stuffed with moong dal lentils, served with tangy potato subzi and chutneys.
Minced vegetable seekh kebab flavoured with roasted cumin powder and garam masala.
Skillfully hand-chopped chicken cooked with onions, tomatoes and diced potatoes, spiced with Ashaji’s own garam masala.
A spicy chettinad (South Indian) preparation, combining ground coconut, curry leaves, fennel and sesame seeds. (Spicy)
Tender chicken cooked in a yoghurt and cashew nut gravy with fresh green coriander.
Chicken cooked with fresh ginger-garlic, tomatoes and onions in a typical Indian roadside restaurant style.
Bhuna lamb cooked in typical Punjabi style with onions, tomatoes, green pepper, minced lamb and garam masala.
A classic favourite. Boneless lamb curry from Lucknow in a yoghurt and brown onion gravy.
Boneless lamb cooked with spinach 'saag' and fresh coriander.
Braised lamb shank cooked with ginger and garlic in a brown onion gravy.
A typical Goan fish curry with red chillies and ground spices. (Seabass fish)
Salmon fillet, simmered in onion and tomato thick gravy.
A mildly-spiced preparation of jumbo prawns, sautéed with ginger and an onion-tomato masala.
Classic chicken tikka in a tomato and cream gravy. Flavoured with dry fenugreek leaves.
Chicken tikka strips with bell peppers in an onion and tomato gravy, spiced with garam masala.
Tandoori chicken tikka cooked to perfection in chunky tomato and onion gravy.
Our take on the classic Goan preparation, cooked with baby potatoes in a spicy onion and tomato gravy spiked with vinegar.
Boneless tender lamb cooked in clarified butter, with whole spices in a rich onion and tomato gravy. (Spicy)
Boneless lamb cooked in an onion-yoghurt gravy, flavoured with saffron and vetiver. Awadh emperor’s favourite.
Minced lamb cooked with onions and Ashaji’s own garam masala.(Spicy)
Prawns cooked with red chillies in a spicy onion and tomato gravy.
Crispy soft-shelled prawns served on a blend of spicy Goan sauce. Please ask server should you prefer a prawn variation.
Whole lobster (700-750 gms) sourced from Birmingham’s Seafood Market, simmered with five spices, mustard paste and prawns.
A traditional home style preparation of potatoes, green peas and cauliflower cooked with cumin, green chillies, ginger and spices.
Cottage cheese cooked in a fenugreek-flavoured tomato and cream gravy.
Cottage cheese in a fresh spinach gravy, tempered with cumin.
Cottage cheese and green peppers in a spicy tomato and onion gravy.
Fine minced cauliflower and green peas sauteéd with ginger in chilli oil.
Sautéed fresh vegetables with ginger and turmeric in a coconut gravy.
Sauteéd fresh vegetables with cumin, red chilli powder and lemon juice.
Okra cooked with onions and flavoured with cumin and bishop seeds.
Button mushrooms and fenugreek leaves with Tawa masala.
A spicy and tangy preparation of chickpeas and baby potatoes topped with onions & chutney.
(Mai’s favourite) Oven-roasted and mashed eggplants cooked with ginger-garlic, green chillies and fresh green coriander in clarified butter.
Yellow lentils tempered with onions, tomatoes and green chillies.
Classic black lentils and kidney beans slow cooked overnight with tomatoes, cream and butter.
All vegetarian main courses are available as side dishes.
Boneless chicken breast cooked in true 'Awadhi style' with biryani rice and a touch of saffron.
Boneless lamb biryani with a rich saffron flavour.
Prawns cooked with biryani rice. Flavoured with cardamom, saffron and mace.
Tender Bass cooked to perfection in fragrant Basmati rice and flavoured with whole spices, cashew nuts and brown onions.
Fresh vegetables cooked in biryani rice seasoned with cardamom, mace and saffron.
Vegetable / biryani / peas / jeera / mushroom
Garlic tempered basmati rice.
Steamed 'dum' saffron rice with hint of green cardamon and bay leaf.
Layered bread from refined flour.
Layered bread made from whole wheat flour.
A speciality handkerchief thin bread made on inverted wok.
Mint flavoured bread made from whole wheat flour.
Indian bread made from refined flour, stuffed with a choice of minced lamb or onions.
Fine wheat flour bread stuffed with almonds, raisins, coconut powder, cherries and pistachios.
Fine wheat flour bread stuffed with potatoes, red onions, green chillies and dry pomegranate powder.
Plain yoghurt topped with chopped cucumber, tomato and onion or gram flour pearls.
Tangy yoghurt with cumin.
Fresh onion rings tossed with lemon juice, chaat masala, green coriander and red chilli powder.
Fresh tomato, onion and cucumber tossed in lemon-vinegar dressing.
A selection of four of our favourite Indian desserts. Great for sharing. Ask your server for details.
Double Chocolate layered cake on a bed of chocolate sauce.
A scoop each of raspberry and mango-passion fruit, served in mini cones.
A milk-based sweet dessert served cold with sweetened milk.
Homemade Indian ice-cream made with milk reduction.
Grated carrots cooked in milk and sugar.
Classic milk reduction and cottage cheese dumplings. Served hot.
3 scoops of your choice. Vanilla / Strawberry / Chocolate.