L – Contains Lactose     G – Contains Gluten
N – Contains Nuts
Vg – Vegan     V – Vegetarian
CS – Chef’s Signature


Dill salmon  L   8.95

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

Fennel prawns  L   10.95

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

Chilli squid  G   8.50

Pan-fried squid rings tossed in garlic & chilli on a bed of rocket salad
(Gluten-free version available on request)

Soft-shell crab coated with crisp vermicelli & semolina crusted crab ball, mixed berry chutney

A trio of honey & Kashmiri chilli, coriander & garlic, malai chicken tikka

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, a simple salad

Combination of adraki lamb chop, dill salmon & coriander garlic chicken tikka

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

Poppyseed-coated squash & chickpea cakes, green coconut chutney

A tangy, traditional street food ‘salad’ of sweet potatoes, chickpeas, tamarind, mint & sweet yoghurt, in a pastry basket
(Vegan & gluten-free versions available on request)

Pan-fried Indian cheese tossed in garlic, peppers, onions & chilli
(Gluten-free version available on request)

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


Keralan pan-seared sea bass filet in coconut, onion & tamarind sauce, curry leaf-infused organic quinoa & mash

Award-winning large spiced wild prawns, mushroom rice, Alleppey sauce & a baby leaf salad

Pan-seared scallops in spicy onion, tomato & cashew nuts masala, 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, steamed rice

Oven-baked Gressingham duck breast glazed with honey, red chillies & sesame, 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, cucumber raita (contains whole spices)
(Dairy-free & gluten-free versions available on request)

Traditional lamb curry with roasted coconut & onion masala

Mughal dish of slow-braised lamb shank finished in the tandoor, curried butternut squash & a sauce reduction
(Dairy-free version available on request)

Beetroot dumplings in almond & cashew nut sauce

Baby aubergines with sesame, peanut & tamarind sauce

Medley of spinach, fenugreek leaves, mushrooms & corn, stir-fried with herbs & spices


Tangy, stir-fried okra in tomato & onion

Gunpowder-marinated fried sliced potatoes, red onion & chaat masala

The 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

RICE   4.00

Tamarind & ginger rice
Green pea pilau rice

Basmati rice with aromatic whole spices


Chilli-garlic-coriander naan  L  G   3.50

Garlic naan, cheese & chilli, butter naan


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.