Starters & Sundries

The healthiest option on our starter menu has to be Poppadoms and Pickles. In addition, to enjoy with your meal we would recommend choosing boiled rice (about half the calories of pilau rice) and/or a roti or chapatti (wholemeal and sugar/egg free) in place of a Naan bread.

Main Meals

You will find that tandoori, tikka and bhuna dishes tend to be good healthy choices because they are dry dishes. Meals cooked or served with creamy or rich sauces are usually much higher in calorie content, e.g. Masala, Pasanda. Two tips to enjoy any Indian meal whilst avoiding high calories are:
1. Spoon as much of the meat as you want onto your place whilst leaving more of the sauce in the dish, and
2. If you can bear it, go for a hotter strength, this will make is less likely that you’ll eat too much!

Here are our top recommendations for healthy eating at Mahmaan:

1. Monk-Fish Narangi – Monkfish is very low in fat, carbohydrates and calories, whilst being a rich source of protein and vitamin B12. This dish is also cooked in mustard oil, rather than butter or ghee, a traditional method in West Bengal where it is prized for its pungent and sharp flavour.
2. Shahi Sheekra – Grilled lamb or chicken with a delicious spicy barbecue taste mixed with peppers and onions. This is a dryer dish than most as it’s not cooked in oil or butter.
3. Lamb Tikka – Specially selected backstrap cuts ensure that we always serve lamb which is both lean and very succulent. The lamb tikka is cooked on skewers in the tandoor, so again no oils or butter are used in the cooking process.
4. Makhani – This dish is cooked in a mixture of Makhan (extracted from cows milk) and yoghurt.

Naaga Chilli

The bhut jolokia (also commonly known as naga jolokia) is generally recognized as the hottest chilli pepper in the world. In 2007, Guinness World Records certified the Bhut Jolokia as the world’s hottest chili pepper, with an official Scoville Heat Unit (SHU) of up to and over 855,000, that’s 400 times hotter than Tabasco sauce!

Traditionally grown in the Indian states of Assam, Nagaland and Manipur, and the Sylhet region of Bangladesh and usually comes in the form of a 2cm long red, green or yellow chilli.

Naaga Curry

This is a fiery (yet warming) curry full of mouth watering flavour cooked with the Naaga Chilli, as well as fresh garlic, ginger, coriander, turmeric and garam massala. This dish is available on the Mahmaan restaurant menu in Derby.