Silver Coin Indian Grill

Name: Silver Coin Indian Grill
Address: 3321 Lorna Road, Suite 13, Birmingham, AL, 35216, US
Telephone: (205) 823-9070
Price range: $$

Indian$$

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Tue–Thu 11am–9:30pm; Fri–Sat 11am–10pm; Sun 11am–9:30pm; Mon closed

3321 Lorna Road, Suite 13, Birmingham, AL 35216
(205) 823-9070
Last verified: October 2026
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A white plate with charred tandoori chicken over sauteed greens beside a spiced potato-and-pea side and lemon at Silver Coin Indian Grill in Birmingham

Tandoori: Cooked in a tandoor, a deep, charcoal- or gas-fired clay oven that reaches very high heat. Tandoori chicken is bone-in pieces marinated in yogurt, lemon, ginger-garlic and spices (the red color is mostly Kashmiri chili or food coloring), skewered and roasted until charred. Naan is slapped onto the same oven's walls. On this menu as: Tandoori Entrees · Mixed Tandoori Platter · Chicken Tandoori.
Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Biryani · Vegetable Biryani · Chicken Biryani.
Tikka: Boneless cubes marinated and grilled on skewers in the tandoor. Chicken tikka is the yogurt-and-spice version; malai tikka is marinated in cream and cheese for a mild, silky result; hariyali is a green marinade of mint, cilantro and spinach; paneer tikka is the vegetarian standard, often with peppers and onion on the skewer. On this menu as: Chicken Tikka · Fish Tikka Tandoori · Chicken Tikka Masala.
Naan: A leavened, teardrop-shaped bread slapped onto the wall of the tandoor, blistered and brushed with butter or ghee. Garlic, butter and cheese naan are standard; keema naan is stuffed with spiced mince, peshwari with coconut and dried fruit. Kulcha is the flakier, often stuffed (potato, onion, paneer) Punjabi relative. On this menu as: Naan · Garlic Naan · Kheema Naan.
Aloo, gobi, bhindi, baingan, matar: The vegetable vocabulary of a North Indian menu: aloo is potato, gobi cauliflower, bhindi okra, baingan eggplant (bharta is roasted and mashed), matar peas, jeera cumin. Malai kofta are dumplings of paneer and potato in a creamy gravy. "Aloo gobi" is potato and cauliflower; "matar paneer" peas and paneer, and so on. The name is the recipe. On this menu as: Gobi Manchurian · Malai Kofta · Baingan Bharta.
Butter chicken (murgh makhani): Tandoori chicken finished in a silky sauce of puréed tomato, butter, cream and a little fenugreek, sweeter and gentler than tikka masala. Invented at Moti Mahal in Delhi in the 1950s as a way to use leftover tandoori chicken. "Makhani" (buttery) on any dish, including dal makhani, promises the same rich treatment. On this menu as: Butter Chicken · Dal Makhani.

How these dishes compare

Tikkatypically $15 across 367 menus
Daltypically $11.99 across 347 menus
Samosatypically $6.99 across 343 menus
Naantypically $3.99 across 341 menus
Biryanitypically $16 across 337 menus
Butter chicken (murgh makhani)typically $16 across 314 menus
Tandooritypically $11.99 across 314 menus
Saag & palaktypically $15.95 across 309 menus

Silver Coin Indian Grill

Menu

Appetizers

Tandoori Entrees

Chicken

Lamb & Goat

Vegetarian

Biryani

Tandoori Breads

How these dishes compare