PURPOSE IN EVERY PLATE WE SERVE. BECAUSE THOUGHTFUL FOOD MEANS EVERYTHING

CHICKEN BIRYANI ARANCINI

Two fried appetizer balls with sauce and garnished with microgreens on a textured white plate, placed on a dark wooden surface.

A meeting of two classics, our Chicken Biryani Arancini takes the soul of biryani and reimagines it through the lens of Italian arancini. Rice is delicately scented with whole spices such as fennel and star anise, while diced chicken breast is marinated in yoghurt, mint, coriander, and biryani masala, then tempered in ghee for depth and warmth. The mixture is shaped, crumbed, and fried to a crisp golden shell, revealing a centre that is soft, fragrant, and deeply comforting, a modern Indian favourite loved by guests in Pwllheli, Porthmadog, and Bangor

MANGO MAPLE CHICKEN

A white textured plate with glazed pieces of food, garnished with pink edible flowers, on a dark wooden surface.

One of our bestselling dishes for the past four years, loved by locals across Pwllheli, Porthmadog, and Bangor, this favourite begins with carefully diced chicken, gently marinated for tenderness and flavour, then coated in panko breadcrumbs and fried until perfectly golden, creating a light, crisp texture without heaviness. It is then tossed in our house made mango maple sauce, where ripe mango brings brightness and fruitiness, while maple adds a soft, rounded sweetness. As the glaze coats each piece, it creates a balance of sweet, tangy, and gently spiced notes that feel both vibrant and comforting. Served with our homemade garlic aioli, smooth and rich, the dish comes together with beautiful contrast, crisp and soft, sweet and savoury, indulgent yet controlled, a signature that defines our modern Indian dining experience

CASHEW CRUSTED PRAWNS

Fried chicken pieces on a white, textured plate with a small bowl of pink dipping sauce and green garnish, on a gray wooden surface.

A refined expression of modern Indian seafood, our prawns are carefully peeled and deveined, then gently marinated with ginger, garlic, and our own blend of spices, allowing the flavour to settle into every bite without overpowering their natural sweetness. They are coated in panko breadcrumbs and fried until crisp and golden, creating a delicate crunch while keeping the centre light and succulent. Served with our homemade Explosion Dip, bringing gentle heat and bold character, the dish is vibrant, indulgent, and full of contrast, crisp, juicy, rich, and just fiery enough to leave a lasting impression

CHILLI CHICKEN

A white plate with a textured rim holding a serving of glazed meat with vegetables, garnished with fresh herbs, on a dark wooden surface.

A vibrant favourite in modern Indian and Indo Chinese cuisine, diced chicken is marinated for tenderness, coated in panko breadcrumbs, and fried until crisp and golden, giving each piece a light crunch while keeping the centre juicy and full of flavour. It is then tossed in our house made chilli sauce, created with soy, red chilli, green chilli, a touch of vinegar, and our own blend of herbs and spices. The result is bold, glossy, and deeply savoury, with just the right balance of heat, sweetness, and sharpness, a flavour packed dish that reflects the vibrant style we are known for at one of the best Indian restaurants in North Wales

SAMOSA CHAAT

A white textured bowl holds a slice of cake topped with pomegranate seeds and herbs, served on a dark surface.

Our Samosa Chaat brings together everything that makes Indian street food so irresistible, bold flavour, contrast, texture, and comfort in one beautifully layered dish. At its centre is a crisp Punjabi samosa, topped with sweet yoghurt delicately infused with fennel and cardamom, then finished with our house made tamarind chutney and fresh mint coriander chutney. A finely chopped onion and cucumber salad adds brightness and Crunch, while sev, pomegranate, and fresh coriander bring sweetness, sharpness, freshness, and colour to every bite. Vibrant, indulgent, and full of character, it is a refined take on one of the most loved dishes in Indian cuisine

CHILLI PANEER

Close-up of a white textured plate with a gourmet dish topped with greens on a dark surface.

A standout from Indo Chinese Indian cuisine, our Chilli Paneer reflects the bold, modern flavours we are known for at one of the best Indian restaurants in North Wales. Soft cubes of paneer are lightly coated, crisped, and then tossed in our house made chilli sauce, prepared with soy, red chilli, green chilli, a touch of vinegar, and our own blend of herbs and spices. The result is glossy, vibrant, and full of depth, balancing heat, tang, and savoury richness while keeping the paneer soft at its core. A true expression of modern Indian cooking, shaped by street style influence and refined technique

PUNJABI BUTTER CHICKEN

A bowl of beef stew with chunks of meat in a red sauce, garnished with chopped herbs, served on a decorative white plate against a dark background.

Our Punjabi Butter Chicken is built on a slow cooked makhani gravy, where peeled plum tomatoes are gently simmered with fresh aromatics and warming spices, while butter and ghee are added in stages to create depth, softness, and balance. The sauce is enriched with cashew for body, blended, and passed through a fine French bouillon strainer for a smooth, velvety finish, then brought together with a lightly spiced onion and tomato masala before tender chicken pieces are folded through, allowing the richness of the sauce to coat the chicken beautifully. Creamy, balanced, and deeply comforting, Punjabi Butter Chicken is one of the most loved dishes in Indian cuisine, served with Nomi’s refined modern touch across Pwllheli, Porthmadog, and Bangor

MUGLAI CHICKEN

A white bowl with textured rim containing a serving of hearty beef stew garnished with microgreens.

A refined take on Mughlai chicken in Indian cuisine, this dish is built on our house made yellow gravy. Cumin and gently sweated onions form the base, followed by turmeric, hot chilli powder, green chillies, and our own blend of spices, while ghee and butter are added in stages for layered richness. Peeled plum tomatoes and cashews bring body, and the sauce is blended and passed through a fine French bouillon strainer for a smooth finish. A second tempering adds depth and gentle heat, creating a dish that is rich, balanced, and loved by guests across Pwllheli, Porthmadog, and Bangor

PAALAK CHICKEN

A white textured bowl filled with a curry dish topped with fresh microgreens, placed on a dark wooden table with a gray background.

Our Paalak Chicken is a refined dish from Indian cuisine, built on a smooth spinach gravy and gently lifted with mint and coriander for freshness and balance. The sauce is tempered with coriander seeds, hot chilli powder, fresh green chillies, and selected spices, allowing it to develop warmth, depth, and a silky layered flavour. Tender chicken is folded through the spinach base, creating a dish that feels light yet comforting, with a gentle heat that is especially loved by guests who enjoy a little warmth on the palate. A popular choice for those looking for modern Indian food in Pwllheli, Porthmadog, and Bangor, Palak Chicken brings together comfort, freshness, and Nomi’s refined approach to Indian cooking

LAMB MALABAR

A white textured plate with a beef stew garnished with dried chili peppers placed on a dark surface.

A bold dish from South Indian cuisine, our Lamb Malabar is made with leg of lamb, carefully carved in house and slow cooked for hours with bone marrow for exceptional depth and richness. As the lamb cooks gently, it becomes tender and deeply infused with spice, while the marrow melts into the sauce, adding body and intensity. Finished in a southern Indian style, it carries a medium spice with a gentle kick, rich, warming, and full of character. Popular across our Indian restaurants in Pwllheli, Porthmadog, and Bangor for the past two to three years, it has become a favourite among guests who enjoy depth, spice, and slow cooked flavour

LAMB SHANK ROGANJOSH

A dish of spicy meat curry with a bone-in portion, garnished with fresh green microgreens in a beige bowl.

One of the most labour intensive dishes on our menu, our Lamb Shank Rogan Josh is prepared with exceptional care from start to finish. Each lamb shank is trimmed of excess fat, carefully slit, and marinated for at least 24 hours so the flavours can reach deep into the meat. It is then slow cooked for 8 to 12 hours until beautifully tender, rich, and full of depth, and served the following day.

This signature dish has become one of the most popular choices across our Indian restaurants in Pwllheli, Porthmadog, and Bangor. Such is its demand that it often sells out quickly, and guests frequently pre order to avoid disappointment. It was also featured on BBC Wales’ Flaming Feasts, a series celebrating standout food and restaurants across Wales. A true expression of Indian cuisine, and part of what makes us one of the best Indian dining experiences in Wales, UK

SALMON MAPPAS

A bowl of cooked salmon topped with herb crust, sitting in a creamy sauce with a green garnish on top.

A refined, modern take on a traditional South Indian dish, our Salmon Mappas pairs delicately grilled salmon with a silky coconut milk sauce, gently layered with mustard seeds, fenugreek, curry leaves, fresh green chillies, and softly sweated onions. Tomato purée adds balance, while the coconut base brings warmth, smoothness, and quiet richness. Finished with salmon marinated in ginger, garlic, Greek yoghurt, and a touch of cream cheese, this is an elegant expression of Indian cuisine, loved by guests in Pwllheli, Porthmadog, and Bangor

PRAWN MOILEE

A bowl of Indian curry with pieces of chicken or vegetables in a yellowish sauce, garnished with a dried red chili and fresh curry leaves.

A refined dish from South Indian cuisine, our Prawn Moilee pairs tender prawns with a delicately spiced coconut gravy, layered with mustard seeds, fenugreek, curry leaves, fresh green chillies, and gently softened onions for fragrance, warmth, and depth. Tomato adds subtle balance, while the coconut milk gives the sauce a silky, mellow finish. Lighter and more delicate in character, this dish brings together gentle spice, natural sweetness, and an elegant coastal touch, and is loved by guests across our restaurants in Pwllheli, Porthmadog, and Bangor.

PANEER BUTTER MASALA

A bowl of red stew with chunks of meat, garnished with microgreens and a pat of butter, on a white textured plate.

Our Paneer Butter Masala is built on a slow cooked makhani gravy, where peeled plum tomatoes are gently simmered with fresh aromatics and warming spices, with butter and ghee added in stages to create depth and balance. The sauce is enriched with cashew for body, blended, and passed through a fine French bouillon strainer for a smooth, velvety finish, then brought together with a lightly spiced onion and tomato masala before soft paneer is added, allowing the flavours to coat each piece with richness and elegance. Creamy, balanced, and deeply comforting, it is a much loved dish from Indian cuisine across Pwllheli, Porthmadog, and Bangor

PAALAK PANEER

A white textured bowl containing a dish with chunks of meat in a thick, greenish brown sauce, garnished with fresh microgreens, on a dark wooden surface.

Our Paneer Butter Masala is built on a slow cooked makhani gravy, where peeled plum tomatoes are gently simmered with fresh aromatics and warming spices, with butter and ghee added in stages to create depth and balance. The sauce is enriched with cashew for body, blended, and passed through a fine French bouillon strainer for a smooth, velvety finish, then brought together with a lightly spiced onion and tomato masala before soft paneer is added, allowing the flavours to coat each piece with richness and elegance. Creamy, balanced, and deeply comforting, it is a much loved dish from Indian cuisine across Pwllheli, Porthmadog, and Bangor

KARTIK’S DAL MAKHNI

A white textured bowl filled with tomato-based soup garnished with herbs and a pat of butter on top, placed on a wooden table.

A signature from Indian cuisine, Chef Kartik’s Dal Makhani is made with black lentils soaked for 24 hours, then slowly cooked for six to eight hours until rich and velvety. Tempered with selected spices, and finished with butter and ghee in layers, then cream and kasuri methi, it delivers warmth, depth, and elegance. One of the most loved vegetarian dishes across our Indian restaurants in Pwllheli, Porthmadog, and Bangor, it has become a favourite for those looking for exceptional Indian cuisiner

SMOKED AUBERGINE MASALA

Close-up of a white textured bowl with a dark brown or black food item topped with microgreens.

A classic from Indian cuisine, our Smoked Aubergine Masala begins with aubergines grilled until lightly charred for a deep smoky flavour. The soft flesh is then peeled, chopped, and cooked into a fresh onion and tomato masala, creating a dish that is rich, silky, and full of warmth. Loved across our Indian restaurants in Pwllheli, Porthmadog, and Bangor, it is a favourite for those who enjoy comforting Indian food with depth and character

A white bowl of thick, brown stew garnished with green microgreens, placed on a dark wooden surface against a black background.

ALOO BHUNA

A classic from North Indian cuisine, Bhuna refers to a traditional slow cooking technique where spices, onions, tomatoes, and aromatics are patiently reduced until the flavours become deep, concentrated, and closely bound to the dish rather than forming a thin sauce. In our Aloo Bhuna, baby potatoes are gently cooked in this style, allowing them to absorb the richness of the masala and the warmth of the spices over time. The result is bold, comforting, and full of depth, a true expression of Indian cuisine served at our restaurants in Pwllheli, Porthmadog, and Bangor, and a favourite for those who appreciate slow cooked flavour and intensity

A white textured bowl containing a hearty meat and vegetable stew garnished with microgreens, placed on a dark wooden surface against a dark background.

SAAG ALOO

A bold and comforting classic from Indian cuisine, Saag Aloo brings together spinach and potatoes in a deeply spiced, flavour packed dish. Fresh spinach is first blanched and blended into a smooth paste, then slowly cooked with onions, garlic, ginger, and a robust blend of spices, allowing the flavours to develop intensity and depth. The potatoes are gently folded in, absorbing the richness of the masala as the sauce thickens and clings to every piece. The result is vibrant, warming, and unapologetically spiced, a dish that delivers depth, heat, and character in every bite, and a true expression of Indian cooking for those who enjoy bold flavours on the palate

ALL ABOUT WINE

Let the Food Guide the Wine

At Nomi Bangor, Nomi Pwllheli and Nomi Porthmadog, we believe wine should be part of the experience, not just an afterthought. A good wine is not only about price or familiarity, it is about balance, character, and how well it suits the dish in front of you. Many guests naturally choose Sauvignon Blanc, Pinot Grigio, or Malbec, but the world of wine offers far more than a few well known favourites. Indian food is layered, aromatic, and full of contrast, which is exactly why it can pair so beautifully with wine.

Crisp sparkling wines can refresh fried and rich dishes, mineral whites can lift seafood and spinach based sauces, aromatic whites can soften warmth and spice, and soft reds can sit beautifully with slow cooked lamb and deeper masalas. At Nomi, we have spent time tasting wines with our dishes and discussing pairings as a team, so that we can guide guests towards combinations we believe are thoughtful, balanced, and enjoyable. Taste will always be personal, but we hope every guest feels encouraged to explore something beyond the familiar and discover a pairing they truly love.

A man in a white shirt and apron, possibly a waiter or chef, holding a wine bottle with a glass of water and a glass of wine on the table. Several people sitting at a table in a restaurant setting, with flowers on the wall behind them.

A person holding a bottle of Dom Pérignon vintage 2013 champagne, with two empty champagne flutes nearby. In the foreground, there is a white bowl of soup with vegetables.

A table set with wine bottles, empty wine glasses, a water pitcher, papers, and pens, with some people seated around.

Chosen to Bring Out the Best

At Nomi, our wine pairings are created with the same care and attention as our food. Our Head Chef, Kartik Bhardwaj, who has completed WSET Level 2, leads the pairing process by tasting wines alongside our dishes and choosing combinations that feel balanced, thoughtful, and true to the way we cook.

Food and wine pairing will always have a personal element, as every guest has their own taste. However, our pairings are never random. We regularly hold wine tasting and food pairing sessions with our team, giving our staff the chance to understand how each wine works with our menu and how the right pairing can enhance flavour, texture, and the overall dining experience.

These sessions are built on genuine tasting, discussion, and shared experience across our restaurants in North Wales. The result is a carefully selected wine pairing experience designed to help our guests enjoy every dish at its best.

Wine tasting event
Penfolds
Champagne
The Guv'nor
Pomerol
Hermitage