DINNER MENU
SOUP
TOMATO & TULSI KA SHORBAGBP 7.00
tomato and basil broth, basil seed and tomato skin
PAYA SHORBAGBP 9.00
lamb trotters soup, brown onion puree, lamb confit and tuile
MURGH PUDINA SHORBAGBP 8.00
Mint flavoured chicken broth, garlic gel and spinach poppadum
STARTER/KEBABS
DAHI KE KEBABGBP 9.00
Crumb fried yogurt dumpling, smoked tomato and garlic chutney
PANEER TIKKA GBP 9.00
Cottage cheese marinated with red chili and yogurt cooked in clay pot
MALAI BROCCOLIGBP 9.00
Broccoli marinated with cream and cheese
TANDOORI CHICKEN GBP 12.00
Yoghurt & Indian spiced marinated chicken, cooked on the bone
MURGH MALAI TIKKAGBP 11.00
Chicken thigh & boneless marinated with yogurt & Indian spices
AJWANI FISH TIKKAGBP 12.00
Sole fish marinated with yogurt and carom seed, cooked in clay oven
TANDOORI PRAWNGBP 14.00
Fresh jumbo prawn marinated with yogurt and Indian spices, cooked in clay oven
LAMB GALOUTI GBP 14.00
Mouth melting kebab from Lucknow (a place in India) with saffron bread and red wine bubble
CHETTINAD TANDOORI CHOPS GBP 19.00
Lamb chops, mushroon finished in clay oven served with Indian masala
NON VEGETERIAN KEBAB PLATTER GBP 16.00
Murgh malai tikka, Ajwani fish tikka and Lamb chapli kebab
VEGETERIAN KEBAB PLATTERGBP 13.00
Paneer tikka, Dahi ke kebab and Malai broccoli
MAIN COURSES
PANEER MAKHANI GBP 17.00
Cottage cheese simmered in rich tomato and cashew nut gravy finish with fenugreek
DUM KI GUCHHI GBP 21.00
Stuffed morels cooked on dum with foxnuts scented truffle oil cashew & tomato gravy
MIX VEGETABLE MASALA GBP 17.00
Fresh seasonal vegetable tempered with cumin and garlic
URLAI ROAST GBP 16.00
Baby potatoes tempered with mustard and curry leaves served with Malabar paratha
DAL - YELLOW LENTILS GBP 12.00
Slow cooked lentils
DAL MAKHANI GBP 13.00
Slow cooked creamy Black lentils
METHI MURGH MALAI GBP 18.00
Chicken braised with fenugreek and cashew gravy
BUTTER CHICKEN GBP 20.00
Chicken braised in tomato and cashew gravy finished with fenugreek powder
LAMB NIHARI GBP 23.00
Baby lamb shank braised in blend of garlic, chili, mint and brawn onion and tempered potatoes
PUNJABI FISH CURRY GBP 19.00
Fish curry simmered with onion and tomato masala
KADHAI LOBSTER GBP 35.00
Lobster tossed with bell peppers, coriander and chilli
BEEF PEPPER FRY GBP 21.00
Beef tossed with mustard, curry leafs, coconut and sago
PORK VINDALOO GBP 20.00
Pork braised garlic, chili, clove, toddy vinegar and baby potatoes
GOSHT DUM BIRYANI GBP 16.00
Preparation of lamb & rice finished in a sealed pot with spices
CHICKEN BIRYANI GBP 15.00
Preparation of chicken & rice finished in a sealed pot with spices and saffron
SUBZ BIRYANI GBP 14.00
Green beans, carrots, cauliflower and rice cooked slowly with saffron
BREADS
NAANGBP 3.00
Garlic/Butter/Plain
LACCHA PARATHA GBP 3.00
Layered Tandoori Bread
ROTIGBP 3.00
SPEACIALITY BREADGBP 3.50
stuffed aloo kulcha (350kcal), vilayati naan (350kcal) cheese naan (360 kcal)
CHICKEN TIKKA PARANTHAGBP 7.00
Clay oven baked flatbread filled with chicken served with smoked yogurt sauce
MITHAS (DESSERTS)
GULAB JAMUN GBP 7.00
PISTACHIO DUMPLINGS WITH VANILLA ICE-CREAM GBP 7.00
KHEER GULABGBP 7.00
RICE AND ROSE JAM PUDDING GBP 8.00
KULFIGBP 8.00
history says Kulfi’s original preparation was by Emperor Jahangir’s wife, Noorjahan She is said to have created this milk parfait for the emperor and the frozen dessert was made by mixing sweetened milk and an array of dry fruits and saffron with crushed ice brought down from the frozen Himalayan lakes
INDIAN DESSERT PLATTER GBP 9.00
BEETROOT GHEWAR - beetroot pudding & crispy shell with milk gel and dry nuts GULAB JAMUN - deep fried condensed milk dipped with rose syrup BAILEY BHAPA DOI - steamed yogurt with Irish cream liqueur and macroon
TO FINISH
PETIT FOURS GBP 2.50
MASALA KULLAD CHAI GBP 5.50
Indian tea favour with green cardamom and ginger
