Chicken Thali

It is the Indian name for a round platter used to serve food. It contains a selection of 4 different dishes with 4 different flavours, a sweet and spicy, mild, grilled and a hot dish. Served with plain naan and a rice.

Lamb Thali

It is the Indian name for a round platter used to serve food. It contains a selection of 4 different dishes with 4 different flavours, a sweet and spicy, mild, grilled and a hot dish. Served with plain naan and a rice.

Vegetarian Thali

It is the Indian name for a round platter used to serve food. It contains a selection of 4 different dishes with 4 different flavours, a sweet and spicy, mild, grilled and a hot dish. Served with plain naan and a rice.

Chicken Chom Chom

Breast of chicken stuffed with Bhuna minced lamb and caramelised onions, grilled over charcoal. Served on a bed of stir-fried rice and topped with a sweet yet spicy sauce.

Chicken Jalandhari

A favourite dish from the Punjab region of India. Lamb or chicken cooked in a spicy flavoured sauce with garlic.

Lamb Jalandar

A favourite dish from the Punjab region of India. Lamb or chicken cooked in a spicy flavoured sauce with garlic.

Chicken Kalia

Chicken tossed with garlic and a selection of spices, then cooked in a sauce of cream, cheddar and Indian soft cheese, black pepper, chilli sauce and roasted whole red chillies, finished with fresh curry leaves. A creamy flavour with a spicy aftert

Garlic Chilli Chicken

Chicken tikka cooked in sauteed onions and chilli sauce combined with roasted garlic.

Tamarind Chicken

Chicken grilled and cooked with a blend of chillies, garlic, tamarind, tomato and mustard seed to produce a unique sweet and sour flavour

Butter Chicken

North Indian dish made from spiced tomato and butter sauce. Its sauce is known for silky-smooth texture

Pasanda Lamb

Lamb Pasanda was considered a dish which was served to Mughal emperors. It refers to “the favourite cut of meat”. Lamb braised with Ground almond, cream, yoghurt, coconut cream, garam masala

Sally Lamb

A famous Persian wedding dish. Lamb cooked with apricots in a spicy masala sauce. Lavishly garnished with crisp straw potatoes. Served with Rice.

Shashlik Chicken

Chicken marinated with coriander, cumin, mace. It is then skewered with onions, pineapple, tomatoes and peppers. All grilled over charcoal and served with salad.

Chicken Tikka

Small pieces of boneless chicken cooked using skewers over charcoal after marinating in yoghurt, ground cumin, coriander, garlic, smoked paprika. served with salad.

Pilau Rice

Steamed Basmati rice, flavoured with cardamom, cinnamon, bay leaf.

Plain Rice

Steamed Basmati rice

Mushroom Rice

Steamed Basmati rice, stir fried with mushrooms and ground masala.

Garlic Rice

Steamed Basmati rice, pan fried with roasted garlic

Lemon Rice

Steamed Basmati rice, pan fried with fresh lemon juice and ground masala.

Paswari Naan

With herbs and coconut

Garlic Naan

With garlic and coriander

Keema Naan

Stuffed with ground lamb.

Chilli Naan (with Cheese Or Garlic

With roasted garlic or vintage cheddar.

Plain Naan

Paratha

Freshly baked Indian flatbread

Chapati

Traditional thin flatbread.

Cucumber Raita

Yoghurt, mint, coriander

Mango Chutney

Yoghurt, mint, coriander

Mint Sauce

Yoghurt, mint, coriander

Onion Chutney

Yoghurt, mint, coriander

Set Of 3 Chutneys

Mango, mint and onion chutney

Lime Pickle

Yoghurt, mint, coriander

Chicken Tikka Bites

Grilled chicken breast pieces served with chips.

Chicken Korma With Plain Rice

Chicken breast pieces cooked in a creamy coconut and almond sauce.

Chicken Tikka Masala With Pilau Rice

Grilled chicken breast pieces cooked in a sweet creamy sauce.

Chicken Nuggets And Chips

Fish Fingers And Chips

Super Green Bhaji

Broccoli, French beans and spinach stir fried with garlic, ginger, turmeric and coriander

Aubergine Biryani

Aubergine, carrots and potatoes cooked with basmati rice, cumin, coriander and garam masala. Served with vegetable curry.

Butternut Squash With Chana

Butternut squash and chickpeas lightly cooked with onions, garlic, cumin and coriander

Tarka Dal With Spinach And Potatoes

Lentils fried with potatoes and spinach, mustard seeds garlic and green chilli.

Sweet Potato And Spinach

Sweet potato and spinach stir fried with garlic, ground coriander, onions, lemon zest and sweet chilli paste.

Onion Bhaji

A spicy Indian snack or entree dish similar to a fritter. Made with sliced onions mixed in spicy batter. Made from lentil flour and coconut oil.

Bombay Aloo

Spicy potatoes with tomato, garlic and onion

Mushroom Bhaji

Stir fried mushrooms with garlic and ground spices

Brinjal Bhaji

Sliced aubergine, sautéed with onion and ground spice.

Chana Moshla

Spiced chickpeas in a delightful masala sauce

Sweet Potato & Broccoli Bhaji

Sweet potato and Broccoli stir fried with coriander, garlic, onions, green chilli and lemon juice

Saag Aloo

Spicy potatoes and spinach, finished with coriander.

Bhindi Bhaji

Stir fried Okra with garam masala and lime juice.

Tarka Dal

Creamy lentils topped with roasted garlic, caramelised onions and coriander.

Saag Paneer

Soft vegetable cheese, fresh spinach, and ground spices

Plain Poppadom

Traditional Indian crisp, made with lentil flour and coconut oil

Masala Poppadom

Traditional Indian crisp, made with lentil flour and coconut oil

Sharing Platter For 2

Combination of lamb and vegetable samosas, chicken tikka, tiger prawns, shish kebab and onion bhaji. Served with salad and chilli sauce

Chargrilled Chicken Tikka

Chicken marinated in yoghurt, crushed garlic, mixed with a blend of mild spices, and barbecued over charcoal. Served with salad.

Mixed Kebab

A combination of pan seared and grilled ground lamb blended with onions, garlic, green chilli and coriander. Served with a side salad.

Potato Tikki

A popular street food snack originating from the Indian Subcontinent. Cutlet made of crushed potatoes, onions, garlic, pan fried and served on a bed of spicy chickpeas accompanied by a tamarind sauce

King Prawns

King Prawns (deshelled) spiced with sweet chilli and garlic, tossed in ghee, finished with fresh coriander

Onion Bhaji

A spicy Indian snack or entree dish similar to a fritter. Finely sliced onions smothered in a fragrantly spiced batter and fried to crispy perfection

Samosa

Samosas are a popular entrée, appetizer, or a snack. It is triangular pastry stuffed with spicy minced lamb or vegetables.

Chicken Chaat

Chaat is a savoury snack originated in India, typically served as a hors d’oeuvre at road-side tracks from stalls. It has a complex blend of tart, spicy, salty, tangy, and sour with a hint of sweetness.

Green Chilli Paneer

Pan fried cottage cheese, lightly tossed with green chillies, coriander and finished with lime juice.

Lamb Rezella

Shredded lamb sautéed and cooked with roasted spices, garnished with garam masala. Served with sliced naan bread and accompanied with plain yoghurt with a pinch of coriander and red chilli.

Bhuna Prawn And Puri

Prawns in an aromatic spiced sauce, a combination of garlic and ginger, onions, garam masala, fresh tomatoes, served on a light golden flatbread.

Duck Lagan

Duck marinated and grilled. It is then cooked with cream, black pepper, ground spices and coconut

Chicken Bahar

Whole chicken breasts marinated in crushed garlic, coriander, lemon juice, curry leaves and crushed peppercorn. Stuffed with caramelised onions, mango, garlic and lime. It is chargrilled and served on a medium spicy sauce with Jalapeno chillies

Murgh Dahi

Chicken breast marinated with ginger, garlic, fresh coriander and mixed masala, grilled over charcoal and cooked in a sauce consisting of chilli sauce, yoghurt and tomato. Garnished with fresh red chilli.

Chicken Mirch Moshla

Shredded chargrilled breast of chicken cooked with a blend of roasted chillies, garlic, tamarind and plum tomato.

Chicken 89

Chicken cooked with ground spices, lime jest, coriander and aromatic roasted chilli blend, brought together in a bell pepper flavoured hot sauce and finished with fresh coriander

Dum Aloo

Baby potatoes mixed with onions, green chillies, fresh coriander, lemon juice. It is then made into small balls, deep-fried and cooked slowly with ground spice sauce.

Tangari King Prawns

King prawns sliced and marinated in garlic, turmeric and seasonings, Chargrilled. Served on a sauce made from red pepper, sweet chilli, lime and coriander. Garnished with crispy onions

Goan Cod Curry

A popular Goan dish of succulent cod cooked in onion, tomato, green chillies, curry leaves and coconut milk.

Chicken Bangla

Chicken marinated in a selection of herbs and spices then cooked with garlic and ginger in a rich masala made of plum tomato, onions, garlic and coriander topped with coconut and cream sauce.

Chicken Tikka

Mildly spiced chicken or lamb tikka cooked in a sauce made from butter, fragrant spices, ground almond, yoghurt and cream.

Lamb Makhan

Mildly spiced chicken or lamb tikka cooked in a sauce made from butter, fragrant spices, ground almond, yoghurt and cream.

Masala Chicken

The word “masala” simply means “spices” Famous masala sauce made from coconut, almond, garlic, ginger, turmeric, garam masala, coriander, and cumin mixed with yogurt and cream to give smooth velvety texture.

Masala Lamb

The word “masala” simply means “spices” Famous masala sauce made from coconut, almond, garlic, ginger, turmeric, garam masala, coriander, and cumin mixed with yogurt and cream to give smooth velvety texture.

Masala Duck

The word “masala” simply means “spices” Famous masala sauce made from coconut, almond, garlic, ginger, turmeric, garam masala, coriander, and cumin mixed with yogurt and cream to give smooth velvety texture.

Masala King Prawns

The word “masala” simply means “spices” Famous masala sauce made from coconut, almond, garlic, ginger, turmeric, garam masala, coriander, and cumin mixed with yogurt and cream to give smooth velvety texture

Masala Fish

The word “masala” simply means “spices” Famous masala sauce made from coconut, almond, garlic, ginger, turmeric, garam masala, coriander, and cumin mixed with yogurt and cream to give smooth velvety texture

Masala Vegetables

The word “masala” simply means “spices” Famous masala sauce made from coconut, almond, garlic, ginger, turmeric, garam masala, coriander, and cumin mixed with yogurt and cream to give smooth velvety texture

Chicken Korma

Korma is a South Asian dish. The word “Korma” means “to braise” or pan sear. This Mughlai dish involves meat or vegetable braised in a mild velvety sauce of almond and coconut crea

Lamb Korma

Korma is a South Asian dish. The word “Korma” means “to braise” or pan sear. This Mughlai dish involves meat or vegetable braised in a mild velvety sauce of almond and coconut crea

Duck Korma

Korma is a South Asian dish. The word “Korma” means “to braise” or pan sear. This Mughlai dish involves meat or vegetable braised in a mild velvety sauce of almond and coconut cream.

King Prawns

Korma is a South Asian dish. The word “Korma” means “to braise” or pan sear. This Mughlai dish involves meat or vegetable braised in a mild velvety sauce of almond and coconut cream.

Fish Korma

Korma is a South Asian dish. The word “Korma” means “to braise” or pan sear. This Mughlai dish involves meat or vegetable braised in a mild velvety sauce of almond and coconut cream.

Vegetables Korma

Korma is a South Asian dish. The word “Korma” means “to braise” or pan sear. This Mughlai dish involves meat or vegetable braised in a mild velvety sauce of almond and coconut cream.

Chicken Jalfrezy

Jalfrezy is a stir-fried curry dish originating in Bengal. Jalfrezy means “Hot Fry” a collaboration of Indian and Chinese influences. Green chillies, peppers, onions, lime juice and fresh coriander.

Lamb Jalfrezy

Jalfrezy is a stir-fried curry dish originating in Bengal. Jalfrezy means “Hot Fry” a collaboration of Indian and Chinese influences. Green chillies, peppers, onions, lime juice and fresh coriander.

Duck Jalfrezy

Jalfrezy is a stir-fried curry dish originating in Bengal. Jalfrezy means “Hot Fry” a collaboration of Indian and Chinese influences. Green chillies, peppers, onions, lime juice and fresh coriander.

King Prawn

Jalfrezy is a stir-fried curry dish originating in Bengal. Jalfrezy means “Hot Fry” a collaboration of Indian and Chinese influences. Green chillies, peppers, onions, lime juice and fresh coriander.

Fish Jalfrezy

Jalfrezy is a stir-fried curry dish originating in Bengal. Jalfrezy means “Hot Fry” a collaboration of Indian and Chinese influences. Green chillies, peppers, onions, lime juice and fresh coriander.

Vegetable Jalfrezy

Jalfrezy is a stir-fried curry dish originating in Bengal. Jalfrezy means “Hot Fry” a collaboration of Indian and Chinese influences. Green chillies, peppers, onions, lime juice and fresh coriander.

Chicken Bhuna

Bhunas are characterised by a thick delicately intense coating sauce in which spices are dry roasted in a pan and then cooked with meat or vegetables to give concentration of flavour notes.

Lamb Bhuna

Bhunas are characterised by a thick delicately intense coating sauce in which spices are dry roasted in a pan and then cooked with meat or vegetables to give concentration of flavour notes.

Duck Bhuna

Bhunas are characterised by a thick delicately intense coating sauce in which spices are dry roasted in a pan and then cooked with meat or vegetables to give concentration of flavour notes.

King Prawn Bhuna

Bhunas are characterised by a thick delicately intense coating sauce in which spices are dry roasted in a pan and then cooked with meat or vegetables to give concentration of flavour notes.

Fish Bhuna

Bhunas are characterised by a thick delicately intense coating sauce in which spices are dry roasted in a pan and then cooked with meat or vegetables to give concentration of flavour notes.

Vegetable Bhuna

Bhunas are characterised by a thick delicately intense coating sauce in which spices are dry roasted in a pan and then cooked with meat or vegetables to give concentration of flavour notes.

Chicken Saag

This is one of most delicious north Indian traditional dishes. It is an amazing combination of meat or seafood and spinach. When the meat/seafood is combined with spinach and cooked together with onion, garlic and tomatoes it makes a great tasting

Lamb Saag

This is one of most delicious north Indian traditional dishes. It is an amazing combination of meat or seafood and spinach. When the meat/seafood is combined with spinach and cooked together with onion, garlic and tomatoes it makes a great tasting

Duck Saag

This is one of most delicious north Indian traditional dishes. It is an amazing combination of meat or seafood and spinach. When the meat/seafood is combined with spinach and cooked together with onion, garlic and tomatoes it makes a great tasting

King Prawn Saag

This is one of most delicious north Indian traditional dishes. It is an amazing combination of meat or seafood and spinach. When the meat/seafood is combined with spinach and cooked together with onion, garlic and tomatoes it makes a great tasting

Fish Bhuna

This is one of most delicious north Indian traditional dishes. It is an amazing combination of meat or seafood and spinach. When the meat/seafood is combined with spinach and cooked together with onion, garlic and tomatoes it makes a great tasting

Vegetable Bhuna

This is one of most delicious north Indian traditional dishes. It is an amazing combination of meat or seafood and spinach. When the meat/seafood is combined with spinach and cooked together with onion, garlic and tomatoes it makes a great tasting

Chicken Madras

Madras curry is said to originate from the South of India and gets its name from the city of Madras (Now Chennai). The Fiery tomato-based sauce with the added tamarind gives its distinguished hot and tangy flavours.

Lamb Madras

Madras curry is said to originate from the South of India and gets its name from the city of Madras (Now Chennai). The Fiery tomato-based sauce with the added tamarind gives its distinguished hot and tangy flavours.

Duck Madras

Madras curry is said to originate from the South of India and gets its name from the city of Madras (Now Chennai). The Fiery tomato-based sauce with the added tamarind gives its distinguished hot and tangy flavours.

King Prawn Madras

Madras curry is said to originate from the South of India and gets its name from the city of Madras (Now Chennai). The Fiery tomato-based sauce with the added tamarind gives its distinguished hot and tangy flavours.

Fish Madaras

Madras curry is said to originate from the South of India and gets its name from the city of Madras (Now Chennai). The Fiery tomato-based sauce with the added tamarind gives its distinguished hot and tangy flavours.

Vegetable Madras

Madras curry is said to originate from the South of India and gets its name from the city of Madras (Now Chennai). The Fiery tomato-based sauce with the added tamarind gives its distinguished hot and tangy flavours.

Chicken Balti

Balti is a thin, pressed-steel wok called a ‘Balti Bowl’. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a

Lamb Balti

Balti is a thin, pressed-steel wok called a ‘Balti Bowl’. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a

Duck Balti

Balti is a thin, pressed-steel wok called a ‘Balti Bowl’. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a

King Prawn Balti

Balti is a thin, pressed-steel wok called a ‘Balti Bowl’. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a

Fish Balti

Balti is a thin, pressed-steel wok called a ‘Balti Bowl’. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a

Vegetabl Balti

Balti is a thin, pressed-steel wok called a ‘Balti Bowl’. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a

Chicken Rogan Josh

Rogan Josh is an aromatic curried dish of Kashmir (Himalayan Region). It is made traditionally with lamb, mutton, or goat. Flavoured with the king of spices – cardamom, cinnamon, and Kashmiri Chillies. Garnished with pan fried tomato and caramelis

Lamb Rogan Josh

Rogan Josh is an aromatic curried dish of Kashmir (Himalayan Region). It is made traditionally with lamb, mutton, or goat. Flavoured with the king of spices – cardamom, cinnamon, and Kashmiri Chillies. Garnished with pan fried tomato and caramelis

Duck Rogan Josh

Rogan Josh is an aromatic curried dish of Kashmir (Himalayan Region). It is made traditionally with lamb, mutton, or goat. Flavoured with the king of spices – cardamom, cinnamon, and Kashmiri Chillies. Garnished with pan fried tomato and caramelis

King Prawn Rogan Josh

Rogan Josh is an aromatic curried dish of Kashmir (Himalayan Region). It is made traditionally with lamb, mutton, or goat. Flavoured with the king of spices – cardamom, cinnamon, and Kashmiri Chillies. Garnished with pan fried tomato and caramelis

Fish Rogan Josh

Rogan Josh is an aromatic curried dish of Kashmir (Himalayan Region). It is made traditionally with lamb, mutton, or goat. Flavoured with the king of spices – cardamom, cinnamon, and Kashmiri Chillies. Garnished with pan fried tomato and caramelis

Vegetabl Rogan Josh

Rogan Josh is an aromatic curried dish of Kashmir (Himalayan Region). It is made traditionally with lamb, mutton, or goat. Flavoured with the king of spices – cardamom, cinnamon, and Kashmiri Chillies. Garnished with pan fried tomato and caramelis

Chicken Karahi

A Karahi is a type of thick, circular, and deep cooking pot, that originated in the Indian Subcontinent. This unique cooking style gives the dish roasted caramelised flavours of cumin, coriander, tomato, peppers and kissed with little chilli. Kara

Lamb Karahi

A Karahi is a type of thick, circular, and deep cooking pot, that originated in the Indian Subcontinent. This unique cooking style gives the dish roasted caramelised flavours of cumin, coriander, tomato, peppers and kissed with little chilli. Kara

Duck Karahi

A Karahi is a type of thick, circular, and deep cooking pot, that originated in the Indian Subcontinent. This unique cooking style gives the dish roasted caramelised flavours of cumin, coriander, tomato, peppers and kissed with little chilli. Kara

King Prawn Karahi

A Karahi is a type of thick, circular, and deep cooking pot, that originated in the Indian Subcontinent. This unique cooking style gives the dish roasted caramelised flavours of cumin, coriander, tomato, peppers and kissed with little chilli. Kara

Fish Karahi

A Karahi is a type of thick, circular, and deep cooking pot, that originated in the Indian Subcontinent. This unique cooking style gives the dish roasted caramelised flavours of cumin, coriander, tomato, peppers and kissed with little chilli. Kara

Vegetabl Karahi

A Karahi is a type of thick, circular, and deep cooking pot, that originated in the Indian Subcontinent. This unique cooking style gives the dish roasted caramelised flavours of cumin, coriander, tomato, peppers and kissed with little chilli. Kara

Chicken Biryani

Biryani – A marriage of aromatic spices and rice. Flavours are infused to give an intense experience that makes every bite an adventure. Meat or vegetables slowly cooked with ground spices, rose water and basmati rice, garnished with crispy onions

Lamb Biryani

Biryani – A marriage of aromatic spices and rice. Flavours are infused to give an intense experience that makes every bite an adventure. Meat or vegetables slowly cooked with ground spices, rose water and basmati rice, garnished with crispy onions

King Prawn Biryani

Biryani – A marriage of aromatic spices and rice. Flavours are infused to give an intense experience that makes every bite an adventure. Meat or vegetables slowly cooked with ground spices, rose water and basmati rice, garnished with crispy onions

Vegtable Biryani

Biryani – A marriage of aromatic spices and rice. Flavours are infused to give an intense experience that makes every bite an adventure. Meat or vegetables slowly cooked with ground spices, rose water and basmati rice, garnished with crispy onions

Chicken Dansak

Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It contains elements of Persian and Gujarati cuisine. A sweet and sour hot curry with lentils.

Lamb Dansak

Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It contains elements of Persian and Gujarati cuisine. A sweet and sour hot curry with lentils.

King Prawn Dansak

Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It contains elements of Persian and Gujarati cuisine. A sweet and sour hot curry with lentils.

Vegetable Dansak

Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It contains elements of Persian and Gujarati cuisine. A sweet and sour hot curry with lentils.

Chicken Pathia

Pathia is an ancient Parsi form of curry from Persia. It is hot, sweet, and sour, with use of chillies and tamarind. Pathia is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat.

Lamb Pathia

Pathia is an ancient Parsi form of curry from Persia. It is hot, sweet, and sour, with use of chillies and tamarind. Pathia is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat.

King Prawn Pathia

Pathia is an ancient Parsi form of curry from Persia. It is hot, sweet, and sour, with use of chillies and tamarind. Pathia is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat.

Vegetable Pathia

Pathia is an ancient Parsi form of curry from Persia. It is hot, sweet, and sour, with use of chillies and tamarind. Pathia is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat.