Fried Papadum
$ 3
2 pieces
2 pieces
Diced onions, tomato, cucumber, coriander, and chillies. 2 pieces
2 pieces
Two sheek kabab, two lamb chops, three chicken wings, three chicken tikka, and three haryali tikka.
Garlic mango, three veg samosa, crispy bhajia, and garlic chilli mushrooms.
Diced cottage cheese tossed in an oriental chilli, garlic sauce with green capsicum, and onions.
Cassava tossed in fresh garlic and spices.
Deep fried sweetcorn marinated in corn flour, chilli flakes then tossed with curry leaves.
Finely sliced potatoes deep fried in chefs authentic batter.
Chunky paneer tikka marinated in traditional herbs and spices finished in tandoor.
Cassava tossed with an infused sweet, sour, and spiced sauce.
Lightly fried okra infused with chefs special herbs and spice seasoning.
Six pieces. Famous Indian street snack with potato, onion, and chick peas stuffed in small crispy rice cups topped with spicy mint tamarind flavoured water.
Fresh battered button mushrooms tossed in oriental chilli, garlic sauce with capsicum, and onions.
Crispy puries covered with chick peas, potatoes, onions, yogurt, tamarind chutney topped with chaat masala, and sev.
Veg samosa served with chick peas, potatoes, yogurt, tamarind chutney topped with chaat masala, and sev.
Three pieces. Sweet corn, mixed peppers, onions, blended Cheddar, and mozzarella in a lightly spiced pizza fried in light crispy pastry.
Five pieces. Jalapeno peppers stuffed with cream cheese.
Six pieces. Traditional spices marinated with fenugreek leaves deep fried in chefs special batter.
Baby potatoes dry cooked and tossed in freshly ground pepper.
Peanuts, crisps, onions, chilli mixed with lemon, and ground spices.
Diced chicken lightly fried, finished in a wok with chilli, garlic, capsicum, and sesame seeds.
6 pieces. Chicken niblets deep fried in an authentic spicy batter.
Six pieces. Spicy chicken wings marinated in fresh herbs and spices fried in our authentic batter.
Six pieces. Diced mint infused chicken marinated in chilli coriander with ground spices cooked in tandoor.
Six pieces. Succulent chicken wings marinated in fresh ground spices cooked in tandoor.
Three pieces. Minced chicken deep fried in pastry.
Minced chicken balls deep fried tossed in chef authentic Indo Chinese sauce with mixed vegetable.
Two pieces. Spicy minced lamb skewered and cooked in tandoor.
Tandoori lamb tikka sliced, tossed in an oriental chilli, garlic sauce with capsicum, and onions.
6 pieces. Succulent and soft baby spring lamb marinated in tandoor spices.
5 pieces. Succulent chops infused with mughlai spices cooked to perfection in tandoor.
Four pieces. King prawns marinated with Kashmiri chilli, pepper, fresh spices, and pan fried.
Five pieces. King prawns marinated with ajwain, yogurt, and saffron.
Six pieces. Chunks of salmon infused with exotic spices and finished in tandoor.
Lightly pan fried till golden with fresh spices and garlic.
Mixed vegetables cooked in a rich spinach butter sauce garnished with cream.
Fresh baby okra stir fried in a spicy sauteed onion sauce.
Lightly fried diced cottage cheese cooked in a creamy butter masala sauce.
Tandoori chunks of cottage cheese cooked in a creamy tomato masala sauce.
Black lentils cooked with tomatoes, fresh ginger, garlic, and cream.
Fresh mushrooms, corn, and fenugreek cooked in a creamy masala sauce.
Cottage cheese cooked with diced onions, tomatoes, and peppers in a kadai sauce.
Yellow, black lentils cooked with tomato, onion, and extra garlic.
Chick peas cooked in a traditional Punjabi sauce with coriander, garlic, chilli, and ginger.
Mashed aubergine stuffing in a light creamy sauce cooked with fresh herbs and ground spices.
Boiled eggs infused with fresh spices in a spicy Madras sauce.
Fenugreek cooked with sauteed potatoes in a creamy sauce with fresh spices.
Mixed vegetables cooked with diced onion, tomato, and capsicum in a kadai sauce.
Succulent chicken breast marinated in a mildly spiced creamy tomato sauce with ground spices.
Baby chicken cooked on the bone in traditional light Kenyan gravy with fresh ginger, garlic, herbs, and spices.
Succulent chicken cooked in a creamy coconut and cashew nut sauce.
Tender chicken cooked in traditional thick Punjabi style gravy infused with fresh ground herbs and spices.
Tender chicken cooked with capsicum and onions in a semi dry tomato base sauce.
Diced chicken cooked with capsicum, onions, and tomato in a kadai sauce.
Minced lamb cooked with aromatic spices and herbs. Served with potato, peas, or plain.
Tender lamb cooked with capsicum, onions, and tomatoes in a kadai sauce.
Tender lamb cooked in traditional thin Punjabi style gravy infused with fresh ground herbs and spices.
Tender lamb cooked in a rich tomato based sauce blended with fresh herbs and spices.
Succulent lamb and baby potatoes cooked in thin gravy infused with fresh ginger, garlic, herbs, and spices.
Tandoori king prawns cooked in South Indian exotic spices with a rich tomato and onion sauce.
Succulent tilapia pan fried in chefs authentic spices finished in a spicy Madras sauce.
Layered wheat flour.
Soft, fluffy Indian oven-baked flatbread with melted cheese
Layered wheat flour stuffed with mashed spiced potatoes.
Stuffed bread with diced onions and ground seasoning.
Basmati rice infused with saffron and bay leaves.
Tender baby lamb cooked with Kashmiri ground spices and herbs, infused with saffron, and kewra rice. Served with raita (diced onion and tomato yogurt).
Bubbling eggs cut in half with steamed rice infused with saffron and fresh ground spices. Served with raita (diced onion and tomato yogurt).
Assorted mixed vegetables cooked with infused saffron rice and fresh ground spices. Served with raita (diced onion and tomato yogurt).
Dumplings traditionally made from thickened or reduced milk soaked into simmering sugar syrup.
Chocolate brownie. Served with ice cream on a sizzling iron plate.
Bombay mix, coriander & chilli with diced onions.
Marinated chicken in yogurt, red chilli, turmeric & coriander seeds.
Soya mince cooked in an onion & tomato gravy with fresh ginger, garlic and green chilli.
Minced chicken cooked with fresh tomato, garlic and ginger in an authentic curry sauce.
Located at 28 Belmont Circle, Kenton Lane, Stanmore, the The Cardamom Club Menu offers a refined take on Indian cuisine, combining authentic flavors with modern presentation in a stylish setting. The restaurant’s contemporary décor and lively atmosphere make it ideal for everything from family dinners to celebratory evenings out, drawing in both locals and visitors who want a dining experience that feels special.
The menu is expansive, carefully balancing traditional dishes with creative twists. Starters include favorites such as onion bhajis, samosas, and tandoori kebabs, each seasoned and cooked to perfection. Moving on to the mains, the The Cardamom Club Menu features a wide variety of curries, from creamy chicken korma and fragrant lamb rogan josh to spicy vindaloos and jalfrezis for those who prefer a kick of heat. House specialties like chicken tikka masala and king prawn biryani are highlights, showcasing the kitchen’s skill in combining spices and fresh ingredients for bold, satisfying flavors. To complement the mains, freshly baked naan, pilau rice, and side dishes such as saag paneer and dal are available, making it easy to create a full and balanced meal.
During my visit, I opted for the lamb rogan josh with garlic naan and pilau rice. The lamb was tender, slow-cooked, and infused with layers of spice, while the sauce offered richness and depth without being overpowering. The naan was soft, buttery, and perfect for dipping, while the rice added a fragrant finish to the meal. Other diners nearby seemed delighted with their sizzling tandoori platters and biryanis, both of which are highly recommended.
Service here is polished yet warm, with staff eager to guide guests through the menu and suggest pairings. Prices are fair for the quality and generous portions, making it good value in a competitive dining scene.
For anyone in Stanmore seeking authentic Indian cuisine in a modern, vibrant environment, the The Cardamom Club Menu delivers a dining experience that blends tradition with contemporary flair.