A LA CARTE

STARTERS

Dill salmon 8.95

Tandoori Scottish salmon in dill & mustard marinade, lime & chilli chutney

Fennel prawns 8.95

Fennel, coriander & spice-marinated king prawns, mint chutney

Chilli squid 7.50

Pan-fried squid rings tossed in garlic & chilli on a bed of rocket salad

Soft-shell crab coated with crisp vermicelli & semolina crusted crab cutlet, served with mix berry chutney

Trio of honey & Kashmiri chilli, coriander & garlic, malai chicken tikka

Spicy chicken wings from tandoor, mint chutney

Char-grilled ostrich fillet marinated in pickling spices, pineapple chutney

Minced lean leg of lamb kebab rolled in mixed bell peppers, smoked paprika & mint yoghurt

Welsh lamb chops marinated in hung yoghurt, royal cumin, ginger & fennel, served with a simple salad

Combination of adraki lamb chop, ostrich fillet & coriander garlic chicken tikka

Crisp pastry parcel filled with wild mushrooms, potato & peas, seasoned with chaat masala

Tapioca-coated squash, chickpeas & sesame cakes, green coconut chutne

A tangy, traditional street food ‘salad’ of sweet potatoes, chickpeas, tamarind, mint & sweet yoghurt, served in a pastry basket

Pan-fried Indian cheese tossed in garlic & chilli

Kale, spinach & red onion fritter, pineapple & tamarind chutney

MAINS

An award-winning Keralite favourite of pan-seared sea bass filet in a coconut, onion & tamarind sauce, served with curry leaf-infused organic quinoa & mash

Award-winning large spiced wild prawns, served with lemon ginger rice, Alleppey sauce and a baby leaf salad

Pan-seared scallops in spicy onion, tomato & cashew nuts masala, served with pilau rice

Corn-fed aromatic diced chicken breast in spicy masala – a dish of the Chettiar community of Tamil Nadu

Punjab’s favourite chicken tikka cooked in creamy fenugreek, tomato & cashew nut sauce, with a touch of honey

Tandoori leg & breast of chicken, makhani sauce & salad

Slow-cooked, spicy kid goat in a classic Goan white wine vinegar, freshly-ground naga chilli & garlic masala, served with steamed rice

Oven-baked Gressingham duck breast glazed with honey, red chillies & sesame, served with quinoa mash, tamarind & nutty mint sauce

Slow-cooked, hunter-style rustic buffalo dish with chilli heat, cooked with whole spices

Welsh lamb & aromatic rice, traditionally cooked in a paratha-dough sealed pot, served with cucumber raita (contains whole spices)

Traditional lamb curry with roasted coconut & onion masala

Mughal dish of slow-braised lamb shank, finished in the tandoor, served with curried butternut squash & sauce reduction

Beetroot dumplings in almond & cashew nut sauce

Baby aubergines with sesame, peanut & tamarind sauce

SIDES

Tangy, stir-fried okra in tomato & onion

Classic Indian side of curried potatoes

Crushed smoked aubergines with peas

Garlicky spinach & Indian cheese

Red lentils tempered with garlic, cumin seeds, garnished with tomato, red onion & fresh coriander

A Punjabi speciality of black lentils slow-cooked in cream

Mushrooms cooked with spiced onion & tomatoes

Kerala-style butternut squash with fresh coconut, mustard seeds & curry leaves

White chickpeas in onion & tomato spicy masala

Fried sliced potatoes spiced with chaat masala & red onion

RICE 4.00

BREAD

ACCOMPANIMENTS

A la carte is not available during lunch (Tuesday – Friday) unless requested in advance

Prices include VAT @ current rate.
12.5% discretionary service charge will be added to the bill.
Some of our dishes may contain or have been in contact with nuts.
Please let your waiter know of any allergies or dietary requirements in advance.