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Madhu's

Fine Indian Dining

Indian style food with a Kenyan twist
Sheraton Skyline Hotel is proud to be home to Madhu's Heathrow. Experience Madhu's authentic Punjabi cuisine with a Kenyan twist, including secret recipes handed down over four generations. The highlight of the innovative menu are the dishes cooked on the Robata Grill.
  • Opening Hours
  • Monday - Sunday
  • 6pm till 11:30pm
  • Sunday Brunch
  • Sunday Brunch 2

From the Robata Grill

Robata Grill

Madhu'S Machi - 17.5
Whole Seabass in an onion and carom seed marinade.
Sakela Chooza - 14
Whole baby spring chicken, marinated in a medley of spices
Robata Chop - 12
New Zealand lamb chops, marinated in ginger and mild spices.
Grilled Scallops And Asparagus - 13
Seared King scallops and asparagus, with a tangy relish.
Murg Tikka - 11
Traditionally spiced and marinated chicken kebabs.
Jhinga Achari - 14
Butterfly king prawns marinated with pickled spices, char-grilled
Nyamah Choma - 12
Succulent prime cut lamb ribs, marinated in chilli and lemon.
Sheekh Kebab - 12
A delicacy of lamb mince kebab cooked on skewers.
Salmon Ki Potli - 13
Dill and spice marinated fillets of Scottish Salmon in dill marinade, served wrapped in a banana leaf.
Tulsi Murgh Tikka - 11.5
Basil, coriander, cumin, garam masala marinated chicken.
Achari Paneer Tikka - 9.5
Indian cottage cheese paneer wedges sandwiched with a chili mango relish.
Hara Bara Kebab - 9
Green peas, root vegetables and cheese with a touch of spice.
Gobi Achari And Malai Broccoli - 9
Grilled broccoli and cauliflower florets marinated in Indian pickling spices

Classic Appetisers

Classic Appetisers

Poppadum Selection (G) - 3.5
Selection of crisps Lentil, Cassava, Sago, Lotus Roots with accompanying chutneys.
Harra Barra Chaat - 8
British marsh samphire and baby spinach leaves, marinated with chilli, turmeric and fresh coriander. Crisp fried in a chickpea flour coat and served drizzled with yoghurt and chutneys.
Papdi Chaat (G) - 7.5
Street food favourite of fried wheat crisps, gram flour vermicelli, potato mash, red onion, green mango, drizzled with yoghurt, green herb chutney, date and tamarind chutney and garnished with fresh coriander.
Khasta Vegetable Samosas (G) - 6
A Punjabi favourite of crisp flaky pastry filled with spiced potatoes and peas.
Aloo Tikki (G) - 7.5
Potato patties, filled with garden peas and served with a tangy chickpeas, yoghurt and tamarind chutney.
Pani Puri (G) - 7.5
Puffed semolina cases filled with sprouted moon beans, chickpeas,served with a spiced chilled mint and coriander shot and tamarind chutney.

Salads

Salads

Wasabi Prawn Salad - 12
Tempura fried king prawns, tossed with a wasabi and mango dressing.
Crispy Duck & Mushroom Salad - 12
Earthy mushrooms and crispy duck with greens in a tangy tamarind and fig relish.
Aubergine Salad - 9
Chilli and miso flavoured grilled eggplant with bocconcini and confit tomatoes.

Main Course

Meats & Fish

Masala Macchi - 15
Fillet of Tilapia (fresh water fish from Kenya's Lake Victoria) braised in Madhu's unique masala flavoured with roasted carom seeds.
Machuzi Kuku - 13
A recipe created by the infamous "Madhu". Chicken on the bone in an aromatic home style curry.
Masaledaar Kuku - 14
Chicken on the bone sauteed dry with rich aromatic spices. Another Kenyan Punjabi favourite.
Nalli Gosht - 15
British lamb shank dices on the bone, slowly braised with a multitude of spices. A rich velvety curry with a distinctive taste of bone marrow.
Kadai Prawns - 16
King prawns, cooked in a traditional Iron wok with a rich onion masala sauce.
Murg Makhni (N) - 14.5
The veritable house favourite of tandoori grilled chicken tikkas, simmered in buttery fresh tomato sauce, flavoured with fenugreek and finished with cream.
Saag Gosht - 14
A classic dish of slow cooked lamb leg and robust spices blended with fresh mustard and spinach leaves.
Prawn Moilee Curry - 16
Succulent king prawns braised in a creamy coconut curry spiked with fresh turmeric, green chillies, ginger, mustard seeds and curry leaves.
Hyderabadi Biryani (G) - 17
Tender morsels of delicately spiced lamb layered with perfumed long grain Basmati rice, caramelised onions, fresh mint and coriander, garnished with a quail egg. Served in a sealed pot with pomegranate raita. Chicken £16.00 Prawn £18.00 Vegetable £13.00

Vegetarian Main Courses

Methi Gobi Ki Sabzi - 10
Fresh fenugreek leaves and cauliflower cooked with ginger, cumin and onions.
Baigan Ka Bharta - 11
Char-smoked aubergine pulp, cooked with onion, cumin and green peas.
Punjabi Kadi - 11
Vegetable dumplings simmered in a light gram flour and sour yoghurt curry tempered with mustard seeds and curry leaves.
Saag Paneer - 11
Indian cottage cheese cubes cooked with mustard leaves, spinach leaves and spices.
Madhu'S Makhni Dal - 10
Slow cooked black lentils braised with butter and tomato, flavoured with fenugreek and garlic.
Naintara Do Pyaz - 11
Stir fried okras with onions, tomatoes and a touch of spice.
Jeera Aloo - 9
Stir fried seed potatoes tempered with cumin seeds, smoked red chillies, turmeric and fresh coriander.

Sides

Rice

Steamed Rice - 4
Aromatic steamed Basmati rice cooked to perfection
Mutter Pillav - 5
Basmati rice infused with saffron, cinnamon, cardamom, cloves, cumin, bay leaves and green peas.

Breads

Naan (G) - 3.5
Leavened wheat bread cooked in the oven in the classic tear drop shape.
Tandoori Roti (G) - 3
Whole wheat bread cooked in a clay oven.
Lachedar Paratha (G) - 4
Layered and flaky whole wheat bread cooked in a clay oven.
Kulcha - 4.5
Tandoori baked leavened Naan breads with a unique filling created by our chefs. Garlic/Chilli/Cheese/Fruit & Nut. (N)
Roomali Roti (G) - 4
A large handkerchief thin bread, made by stretching and manipulating the dough. Cooked on an inverted iron wok.

Accompaniments

Methi Gobi Ki Sabzi - 7.5
Fresh fenugreek leaves and cauliflower cooked with ginger, cumin and smothered onions.
Naintara Do Pyaz - 8
Stir fried okras with onions, tomatoes and a touch of spice.
Jeera Aloo - 7.5
Stir fried seed potatoes tempered with cumin seeds, smoked red chillies, turmeric and fresh coriander.
Saag Paneer  - 8
Indian cottage cheese cubes cooked with mustard leaves, spinach leaves and spices.
Baigan Ka Bharta - 7.5
Char-smoked aubergine pulp, cooked with onion, cumin and green peas.
Tadka Dal - 8
Split yellow lentils tempered with turmeric, garlic, cumin and smoked red chilli.
Pomegranate Raita - 4.5
Desi Salad - 6
Hot Pickle & Onions - 2.5

Desserts

Desserts

Mango Passion Cheese Cake - 7.5
Rich and creamy cheesecake with blended mango and passion fruit
Rasmali (N) - 6.5
Soft white paneer patties immersed in a special creamy milk syrup made from the finest quality fresh Channel Island milk and flavoured with saffron, cardamoms and pistachios
Mango Kheer (N) - 6
Slow cooked rich pudding infused with mango and almonds
Sooji Ka Halwa  - 6
Semolina pudding, served hot
Plaisir Sucre By Laduree - 7.5
Almond meringue layered cake with crushed Piedmont hazelnuts, crusty praline, thin milk chocolate leaf, Chantilly cream and milk chocolate filling
Badam Kulfi (N)  - 6
Traditional Indian ice cream with almonds.
Seviyan  - 6
Roasted vermicelli simmered in sweetened milk
Haagen-Dazs Ice Cream - 6
Your choice of Vanilla, Chocolate, Cookies and Cream or Strawberry
View the Full Menu
Madhu's Heathrow Restaurant
Fine Indian dining in Heathrow
About us
Madhu's deliver authentic Punjabi cuisine with a Kenyan twist With secret recipes handed down over four generations of the Anand family, owners of the Madhu's brand, the innovative menu is dominated by the Robata Grill which stands in full view of diners in the stylish surroundings of our restaurant. The restaurant's chefs have worked painstakingly to create dishes that achieve a careful balance between the flavour of the different meats and vegetables, the spices and the char-grill. Each wine has been carefully selected to enhance the overall dining experience, whether it is a table for two, or a private party in the exclusive Chivas 18 and Chivas 12 private dining rooms.
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Our Chefs
Chef Gurmeet Chef Gurmeet was born and brought up in India, where he carried out his culinary studies at a highly prestigious institution. He developed his culinary expertise over time, working in various five star hotels in India where he had the opportunity to work alongside some of the best Indian chefs in the country and lead their kitchen brigades. Here in Europe, his work has been applauded for its consistent excellence.
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Luxurious Comfortable Seating