Pravaas’s culinary concept is to provide a journey through dishes inspired by Chef Patron Shilpa Dandekar.
PRE -STARTER
Papad, Tomato & Mango Chutney G, MUSGBP 4.50
assortments of papadums, garlic tomato chutney and tempered mango chutney
Add Chutney PotGBP 1.50
mint sauce, chopped onion, pickle
Taste Of Mumbai D, GGBP 7.00
dahi sev puri - wheat puffs filled up with sweet and tangy chutneys and sweet yoghurt, pani poori, colcannon ragda pattice - colcannon pattice, topped with chickpeas and chutneys
Indian Bread & Butter G, DGBP 4.00
pan fried naan breads with harissa butter / wasabi butter / anchovy’s butter
Starters
These are appetisers which are created with fine flavouring of spices.
Vegetable Tokri G, DGBP 11.00
assorted tempuras in vodka batter asparagus tips, baby corn, padron peppers, baby aubergine, onion, chilli and dates jam, tamarind chutney and lime clotted cream
Patra Chaat D, SESGBP 11.00
colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev
Smoked Beetroot Tikki D, G, N, MUSGBP 11.00
grilled ash coated goats’ cheese and walnut balsamic dressing
Lamb Galouti Kebab N, DGBP 13.00
Melt in mouth pan fried very finely minced smoked lamb kebab marinated in saffron, special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread
Chicken Kathi Roll G, DGBP 12.00
regenerated traditional kathi roll from calcutta, savory chicken tikka tart, onion, peppers, garlic and coriander chutney and balsamic glazed onions
Burrata & Tandoori Heritage Tomato Salad D, NGBP 13.00
roasted aubergine and coriander chutney, sweet drop peppers, balsamic pearls, pine nuts podi and coriander oil.
Seared Scallops M, N, DGBP 15.00
black poppy seeds, pumpkin seeds, rice crispy and pistachios crusted pan fried scallops, roasted peppers, walnut and pomegranate chutney, jerusalem artichoke pure
Richado Masala Fried Squid CGBP 12.00
smoked paprika, palm vinegar, cloves, garlic marinated squid, grilled courgette, grilled tomatoes and roquette
CLAY OVEN
Dishes are cooked in the Indian Clay Oven, they are dry preparations. Clay oven dishes can be eaten as Starters as well.
Roasted Butternut Squash D, N, MUSGBP 13.00
kashmiri chilli and mustard marinated tandoori butternut squash in dry chilli, cumin and garlic oil dressing, roasted desiccated coconut and pinenuts with dollop of greek yoghurt
Kalimirch And Pudina Paneer Tikka D, NGBP 13.00
cottage cheese marinated in cashew, mint and crushed black pepper stuffed with dry fruits chutney accompanied by red onion and red currant marmalade
Portobello And Wild Mushrooms DGBP 13.00
cheddar, cream cheese, apricots, green chilli stuffed tandoori portobello mushrooms served on the bed of mixed wild mushroom tossed in butter, coriander, garlic and tomatoes
Wasabi Chicken Tikka DGBP 14.00
chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom
Reshmi Kebab D, NGBP 14.00
minced chicken skewers, sultanas fried cashew, chilli flakes, fried onion, mint and coriander
Sundries Tomatoes & Red Chilli Tandoori Chicken * DGBP 19.00
curried yoghurt, coriander chutney pickled cucumber and radish salad
Seekh Kebab DGBP 14.00
fine minced lamb flavoured with aromatic spices, finely chopped onion and fresh coriander
Tandoori Lobster C, D, MUSGBP 24.00
05oz tail of tandoori lobster, mango, avocado and pickled ginger salad, curry leaves and mustard dressing in coconut, lime beurre blanc
Garlic, Capers & Beurre Noire Tandoori Prawns D, CGBP 20.00
three jumbo prawns marinated in kashmiri chilli paste, lemon juice kasoondi mustard
MAIN COURSE
Delightful selection of Game, Chicken, Lamb and Seafood
Duck Roast DGBP 24.00
pan fried barberry duck tossed with blend of southern roasted spices and curry leaves potato mousseline, confit baby carrots
Venison DalchaGBP 23.00
slow cooked venison ribs, pearl barley and lentils and black garlic pickle
Murgh Khatta Pyaaz DGBP 17.00
chicken tikka cooked with pickled silver skin onion and onion tomato masala
Mangalorean Chicken MUSGBP 17.00
breast of chicken cooked with coconut, chilli, curry leaves and tamarind
Malvani Chicken *GBP 17.00
malvan is a scenic town in west coast of maharashtra. a traditional recipe modernised and presented by chef shilpa
Lamb Rogan Josh DGBP 24.00
slow cooked quarter rack of lamb in yoghurt, chilli and saffron sauce and potato dauphinoise
Achari Lamb Shank DGBP 22.00
slow cooked lamb shank in pickling spices
Lamb Sukke *GBP 20.00
maharashtrian style lamb preparation cooked in spice blend of cloves and chilli
Prawn Balchao * CGBP 26.00
prawns cooked in blend of spices dry chilli, cinnamon, black peppers, cloves and vinegar
Patrani Macchi N, FGBP 23.00
halibut fillet, coriander and almond pesto wrapped in courgette flower and steamed in banana leaves on bed of tomato, onion, curry leaves, fennel and tamarind
Monk Fish Curry F, MUSGBP 21.00
chef shilpa’s own recipe of fish curry
Red Snapper & Palourde Moilee F, MGBP 22.00
red chilli, ginger, garlic and tamarind pulp marinated grilled red snapper in coconut, ginger, green chill, clams and samphire pakora
CLASSICS - ALL TIME FAVOURITE
The Classics are the dishes which consist of Biryani's, Butter Chicken, and Chicken Tikka Masala
Prawn Biryani DGBP 24.00
traditional rice dish cooked with prawn and fragrant spices
Chicken Biryani DGBP 20.00
traditional rice dish cooked with chicken and aromatic spices
Lamb Biryani DGBP 23.00
traditional rice dish cooked with lamb and fragrant spices
Butter Chicken DGBP 17.00
tandoori chicken breast in rich creamy butter and tomato sauce
Chicken Tikka Masala DGBP 17.00
chicken tikka cooked with onion and onion tomato masala
Dal Makhani DGBP 11.00
traditional preparation of black lentils slow cooked overnight, mildly spiced
VEGETARIAN
Vegetarian dishes with light flavourful dishes along with lentil preparations
Lasooni Palak DGBP 11.00
creamy spinach with brown garlic and dry fenugreek leaves
Bhindi AnardanaGBP 11.00
bhindi masala given a twist with dry and fresh pomegranate
Baby Aubergine Masala SESGBP 11.00
baby aubergine in sesame seeds, tamarind onion tomato masala
Paneer, Baby Corn And Coloured Peppers DGBP 11.00
dry preparation of diced paneer and coloured peppers
Asparagus & Pine Nut Porial MUS, NGBP 11.00
mustard, curry leaves tempered asparagus and pine nut with coconut
Asparagus & Pine Nut Porial MUS, NGBP 11.00
mustard, curry leaves tempered asparagus and pine nut with coconut
Dal TadkaGBP 11.00
yellow lentils tempered with tomatoes, cumin and mustard seeds, curry leaves and garlic
Dal Makhani DGBP 11.00
traditional preparation of black lentils slow cooked overnight, mildly spiced
ACCOMPANIMENTS & BREADS
Saffron PulaoGBP 4.50
Steamed RiceGBP 4.00
Butter Naan G DGBP 4.00
Garlic Naan G DGBP 4.00
Peshawari Naan G D NGBP 5.00
sweet bread made with coconut, cashewnut and cream
Kheema Naan G DGBP 5.00
Kheema Naan G D
Cheese Naan G DGBP 5.00
Tandoori Roti GGBP 4.00
Laccha Paratha G DGBP 5.00
Ragi BhakriGBP 5.00
red millet steamed dough bread (gluten free)
Pomegranate Raita DGBP 4.50
Yoghurt DGBP 3.50
