Takeaway Menu Harpenden
Losh Bar & Grill

Tiger prawns cooked in butter and garlic. Served sizzling hot, straight to your table.

Char-grilled octopus with a hint of garlic and lemon.

Hand-minced dry-aged ribeye steak, finely mixed with red onions, capers, gherkins and a splash of brandy, topped with quail egg.

Juicy minced chicken kofte, grilled over charcoal and served on a bed of creamy garlic yogurt.

Inspired by the heart of Turkey, delicate scallops infused with bold Mediterranean and coastal flavours.

Deep fried rolled pastry with mozzarella, feta cheese, parsley and a hint of fresh mint and dill.

Tiger prawns pan fried with garlic, peppers and tomato sauce, topped with spring onions.

Creamy pan fried mushrooms with a hint of garlic, topped with mozzarella cheese.

Imported directly from Cyprus, this authentic halloumi cheese is chargrilled for a golden, smoky finish.

Crispy pan-fried goat cheese on a velvety bed of raspberry jam, balancing creamy and tangy flavours.

Houmous with sautéed lamb, topped with sizzling butter.

Flame-grilled wings glazed in a sticky sweet chilli sauce. Contains sesame.

Lightly battered to perfection, our homemade calamari sticks are crisp outside, tender inside. Served with tartare sauce.

Creamy chickpeas, tahini, olive oil and a hint of garlic and lemon juice.

Cucumber, fresh mint and garlic mixed in creamy yoghurt sauce.

Char-grilled aubergines mixed with creamy yoghurt and garlic.

Marinated olives with herbs and a hint of citrus.

Blistered Spanish peppers with sea salt.

48-hour marinated chicken cubes, grilled over charcoal and served with rice. Tender, juicy and full of flavour.

From the heart of Adana. Hand-minced lamb, fire-grilled and served with lavash bread and sumac onions.

Grilled chicken breast in a rich, creamy mushroom and garlic sauce, served with rice.

Charcoal-grilled to perfection, succulent lamb cutlets expertly seasoned for rich, smoky flavours. Served with rice.

Slow-cooked lamb shank, braised in a rich homemade sauce with celery, carrots, peppers, onion and garlic. Served with baby potatoes.

48-hour marinated lamb cubes, expertly grilled over charcoal for a tender, smoky taste. Served with rice.

Char-grilled chicken kofte on a bed of creamy garlic yogurt and homemade Mother's Fries, finished with a drizzle of butter.

Perfectly grilled sea bass fillets with rosemary, garlic and lemon, served with baby potatoes and mixed vegetables.

Marinated lamb cubes, pan-seared with fresh tomatoes, onions, mixed peppers and aromatic herbs. Served with rice.

Infused with bold spices and a hint of lemon, served with baby potatoes and mixed vegetables.

Selection of charcoal-grilled adana kofte, lamb shish and chicken shish. Served with rice. Serves 1.

Perfectly grilled salmon fillets with rosemary, garlic and lemon, served with baby potatoes and mixed vegetables.

Succulent king prawns, sautéed with mixed peppers, garlic butter and fresh tomatoes. Served with rice.

Swordfish, salmon, tiger prawns and octopus infused with Mediterranean flavours. Served with baby potatoes and mixed vegetables.

Meaty swordfish steak, charcoal-grilled and infused with bold lemon and garlic flavours. Served with baby potatoes and mixed vegetables.

Oven-baked aubergine slices with mixed peppers, tomatoes, potatoes, courgettes and onions, layered with a rich tomato and béchamel sauce.

Char-grilled tofu, aubergines, peppers and onions, served with our signature tomato sauce and homemade Mother's Fries.

Lightly fried chickpeas, parsley, carrot, mixed peppers, celery, onion, garlic and coriander, served with houmous and fried lavash bread.

Seasonal vegetables and tofu stir-fried in our house-made tomato sauce.

Lettuce, cucumber, red cabbage and carrot, topped with pomegranate molasses.

Diced cucumber, onions, parsley and tomatoes with feta cheese.

Juicy tomatoes, premium mozzarella, fresh basil and rich olive oil.