Favourite snack of Nepal, A blend of Chinese and Indian influences steamed dumplings, served with traditional blended tomatoes and sesame seed chutney.
CHICKEN OR MIX VEGETABLES
Steamed Dumpling covered with thin traditional thin base tomatoes and sesame seed chutney leaving you wanting for more
CHICKEN OR MIX VEGETABLES
This been our favourite seller due to unique taste of sweet and sour with hidden bite coming out from Chinese spices and Indian spices ( Highly Recommended)
Marinated overnight in our home-made mix marshals then grilled on a charcoal Clay Oven finish with ginger, garlic, onion and methi oil
Free range, Corn fed chicken marinated overnight with Nepalese spices and low fat yogurt, cooked in tandoor clay oven
Very popular Newari street food in Nepal, spring lamb marinated with Nepalese spices, grilled in a Charcoal Clay Oven then finished in a wok with garlic and chilli
Minced lamb blended with many spices including spices from Nepal Himalayan valley, unique kebab cooked on tandoor clay oven and finished yoghurt garnish
Tender young Lamb chop, marinated overnight with yoghurt garlic and a unique blend of spices, slow cooked in clay tandoor oven
We have four types of Chicken Tikka. Each marinated differently using crushed ginger, spices or mixed masala with low fat yoghurt (Let us know which you prefer)
Piro (Spicy) Chicken breast made with Tandoori spices
Hariyo Chicken thigh with Green Herbs
Achar Chicken thigh, marinated in Nepalese pickle
Nauni Tikka chicken breast, marinated with mild spices and soft cheese
Jumbo king prawns marinated in traditional Nepalese spices and barbecued in a charcoal clay tandoori oven
Fresh Scottish salmon marinated overnight with spices and dill then cooked to perfection in our charcoal clay oven
Seasoned pieces of cod marinated in ginger, garlic and coated with gram flour batter and deep fried until golden brown
Clay oven grilled tender duck breast. Marinated in mild spices, garlic honey, red wine & orange juice
JUMBO KING PRAWN, HIMALAY KEEBAB, FREE RANGE, CORN FED TANDOORI CHICKEN AND MIX BHATTI KO TIKA'S
Mr Ganesh Shrestha (our Dad) was the first Nepalese or Asian Chef to win both Egon Ronay and British Airways awards in the 1990s with his own special version of this classic. An authentic and elaborate dish made with very tender pieces of lamb. Contains dozens of spices and is full of Nepalese flavour.
The traditional way of home cooking from the Mustang area of Nepal. Boneless Lamb simmered in a creamy green herb curry with fresh coconut, chillies, coriander and roasted spices. (No Nuts)
Marinated then slow cooked lamb shank using blends of various spices, cashew nuts and Kashmiri Himalayan Saffron to captivate richness of it colour with sweet aroma.
Masala is the most popular dish on Asian restaurant menus this our own take on an old classic. Chicken cubes marinated in aromatic spices and herbs then cooked in a clay tandoori oven (No Nuts)
From our chef's home town in the famous animal sanctuary district in Nepal. Meat simmered in strong flavours of garlic and mixed with chilli and a blend of mixed spices. This dish is full of the flavours of Nepal.
Chicken breast and thigh cooked on the bone stock to give a strong flavour which carries through to the gravy. This is a very traditional home-style cooking dish. Simple but very tasty. Only limited portions cooked each night.
Classic Indian and British favorite dish with a bit of our Nepalese twist. Tender cubes of chicken cooked in a tandoor and finished in a rich tomato based creamy sauce. (No Nuts)
Ground fresh spinach cooked with Nepalese spices and herbs.
King Prawn cooked in a rich coconut, tomato and onion based curry from the chef's family recipe.
Seasoned duck breast, Sautéed & simmered in its own juices, then mixed with aromatic chillies, coriander & fresh spices and finished with a dash of red wine.
This recipe is from Pokhara village, a rich coconut seafood stew such as Scallop, King Prawn, Mussels and Squid simmered with local mix spices. Eaten with Rice.
Whether it is Hyderabadi or Rajeshtani. Biriyani's is a well-loved dish all over Asia. At Jojo we marinate our meat in herbs, spices, yoghurt, cook it with saffron flavoured basmati rice and serve with a side meat sauce and Ryta.