A LA CARTE

STARTERS

Jasveer di macchi 6.95

Pan-fried tilapia in Amritsari-style lightly spiced batter, served with tamarind chutney & katchoomber salad

Ajwani prawns 8.50

Carom seeds & spice-marinated king prawns with orange chutney

Chilli squid 7.50

Pan-fried squid rings tossed in garlic & chilli

Ginger & coconut milk-poached mussels

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

Masala-marinated chargrilled ostrich served with pineapple chutney

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

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

Combination of adraki lamb chop, ajwani prawn & coriander garlic chicken tikka

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

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

An intoxicating mix of dates & mint sandwiched with Indian cheese

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

Pan-seared guinea fowl supreme in a cumin & coconut sauce, served on a bed of garlic-tempered kale

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, mustard oil & smoked paprika, served with quinoa mash & tangy mint sauce

Diced lean buffalo with fresh green peppercorns stir-fried with onion masala

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

Delicately spiced Indian cheese dumplings in a prune & basil sauce

Grilled aubergine slices with Chettinad sauce & steamed rice

SIDES   5.95

Stir fried okra in tomato & onion

Garlicky spinach & potatoes

Crushed smoked aubergines with peas

Red lentils tempered with garlic, cumin seeds & fresh coriander

A Punjabi speciality of black lentils slow-cooked in cream

Fresh mushrooms cooked with spiced onion & tomatoes

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

Fresh pineapple tempered with ground coconut, cumin & mustard

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.