A spicy lamb shank soup finished with freshly ground black pepper.
Potato croquettes delicately flavoured with toasted onions and a hint of fenugreek.
Crispy golden popadoms filled with spiced potatoes and green peas.
Batter fried button mushrooms stuffed with mildly spiced paneer, and chopped nuts.
Chicken wings in a rice flour batter with ginger, garlic and a hint of red chillies.
Golden brown balls of delicately spiced minced chicken with a sticky cheese center.
Lamb mince with spices and fresh herbs, shaped on a skewer and charcoal grilled.
Sautéed lamb and diced peppers in a refined flour wrap, dipped in beaten egg and fried.
Haddock batter fried with flavours of ginger, garlic and a hint of carom.
King prawns coated in a glazing of carom seeds, lemon juice and spices.
An assortment of king prawn, lamb, chicken and vegetarian starters. Serves two.
A selection of mouth watering meats, fish and vegetarian preparations marinated in tandoori spices, cooked in a clay oven & served dry with a light garnish. A starter to share or a main course by itself. Recommended with a sauce on the side.
An assortment of cauliflower florets, potatoes, mushrooms, peppers and onions flavoured with tandoori masalas.
Cubes of paneer and sliced pepper marinated in yogurt, saffron and dried fenugreek.
Breast pieces of chicken coated in a delicate paste of powdered cashew nuts and cream with a touch of cardamom.
Chicken breast pieces in a marinade of fennel seeds, fenugreek and black caraway seeds with a spicy flavour of Indian pickle masala.
Lamb fillets with crushed almonds and flavours of ginger and fenugreek.
Flame roasted lamb chops flavoured with ginger, garlic, tandoori masalas and a touch of red chillies.
Chunks of salmon with ginger, garlic and flavours of carom and turmeric.
Charcoal grilled whole black bream marinated with carom and tandoori masalas with a hint of lemon.
A mixed seafood platter of Jalpari Tikka, Machi Tikka and king prawns with an Indian pickle marinade.
Juicy chunks of monkfish with flavours of ginger, garlic and paprika.
Flame roasted jumbo tiger prawns coated in mustard oil with subtle hints of saffron and carom.
A mixed platter of our finest tandoori monkfish, lamb and chicken tikkas. Serves two.
A medium sauce of onions and tomatoes with diced peppers.
A spicy sauce of chopped onions, tomatoes and fresh coriander, flavoured with red chillies.
A medium and herby sauce of fresh spinach with a touch of cream.
A mild and rich sauce of tomato, cashew nut, butter and cream.
The art of Dum Pukht cooking traces its origins to the times of the Nawabs of Awadh – rulers of the Northern Provinces of India during the 18th century. Dum Pukht means ‘to breathe’ and ‘to cook’. The cuisine owes its excellence to the fact that the food, sealed in a dish, is cooked in its own juices and retains all its natural aromas and flavours.
Diced paneer cubes gently simmered with ginger, tomatoes and cream with a flavour of star anise.
A preparation of boneless tandoori chicken in a creamy tomato sauce with mixed peppers and subtle hints of green cardamom.
Tender lamb pieces in an elegant sauce of tomato, onion, ginger and garlic, flavoured with saffron and topped with an egg.
King prawns in a delicate dish of browned onions and turmeric with flavours of cinnamon.
An exquisite monkfish preparation in a sauce of tomatoes and cream with an essence of cloves.
Potatoes in a thick sauce of mustard greens and spinach with a touch of butter.
Potatoes, cauliflower florets and green peas tossed together with diced tomatoes, tempered cumin and turmeric.
Okra fingers tossed with tempered spices and a generous helping of chopped onions.
Subtly spiced potatoes, aubergines and peppers sautéed together with onions and tomatoes.
Green beans, carrots, baby corn, onions and mixed peppers tossed with a hint of tomatoes, with flavours of fenugreek and red chillies.
Green peas and cottage cheese in a smooth sauce of browned onions and tomatoes.
Cottage cheese cooked in velvety sauce of fresh spinach and butter, with a touch of cream.
Indian cottage cheese cubes tossed with chunks of mixed peppers and onions.
Indian cottage cheese cubes simmered in a smooth buttery sauce of onion and tomato.
A classical aromatic basmati rice dish prepared with assorted vegetables and paneer, slow cooked in a dum style with flavours of saffron, coriander and rose water. Served with Kheera Raita.
Chunks of chicken in a smooth sauce of fresh spinach and butter, finished with a touch of cream.
A hot peppery chicken dish with a sauce of onion, tomato and freshly ground black pepper.
A rich and creamy chicken preparation with caramelised onions and cream with hint of red chillies.
Chicken tikka pieces in a smooth and spicy sauce of tomato, ginger and garlic.
Juliennes of chicken, onions and mixed peppers tossed with caramelised onions and flavoured with red chillies.
Chicken breast pieces in a sauce of fresh fenugreek and a hint of green chillies.
Chicken tikka pieces in a rich and smooth sauce of tomato, cashew nut, butter and cream.
A classical aromatic basmati rice dish prepared with chicken breast pieces, slow cooked in a dum style with flavours of saffron, coriander and rose water. Served with Kheera Raita.
Boneless lamb in a creamy sauce of browned onions, tomato and butter.
A traditional dish of lamb gently simmered in mustard greens and spinach with a drizzle of butter.
Lamb cubes prepared in a fiery hot sauce of Indian pickle masala and red chillies.
An intensely flavoured lamb dish with reduced caramelised onions and aromatic spices.
Lamb on the bone gently braised in a thin sauce with peppery masalas.
A wholesome preparation of tender lamb with yellow lentils and shredded spinach.
Tender leg of lamb slow cooked with dark rum, herbs and spices. Served on a sizzler with its sauce on the side. Please allow 30 minutes for this dish to be served.
A classical aromatic basmati rice dish prepared with tender lamb, slow cooked in a dum style with flavours of saffron, coriander and rose water. Served with Kheera Raita.
Blanched king prawns in a thick sauce of chopped onions, tomato and fresh coriander.
King prawns sautéed in butter and simmered in a rich sauce of onion, tomato and cashew nut with a touch of cream.
Monkfish in a thick sauce of onion, tomato and red chillies with a flavour of carom.
Monkfish in a delicate and creamy sauce of browned onions and tomato, flavoured with turmeric.
Jumbo tiger prawns in a fiery and aromatic sauce of Indian pickle with hints of fenugreek and black caraway seeds.
A classical aromatic basmati rice dish prepared with king prawns, slow cooked in a dum style with flavours of saffron, coriander and rose water. Served with Kheera Raita.
Tender ribbons of spinach leaves simmered in tempered gram flour and garlic with a hint of green chillies.
White chickpeas reduced in a blend of ginger, garlic, caramelised onions and cumin. Traditionally enjoyed with bhatura.
A herby dish of potato cubes flavoured with fenugreek.
Yellow lentils tempered with chopped onions and tomatoes with flavours of ginger, garlic and coriander.
Black lentils, kidney beans and split chickpeas slow cooked in a buttery sauce of garlic and onions with a rich and velvety finish.
Thin whole-wheat bread.
A gluten-free gram flour bread.
Deep fried refined flour bread.
Whole-wheat flaky, multi-layered bread.
Whole-wheat bread stuffed with spiced potato.
A soft and fluffy refined flour bread.
Refined flour bread topped with fresh garlic butter.
Refined flour bread stuffed with dried fruit, nuts and aromatic spices, topped with a mixed fruit preserve.
Refined flour bread stuffed with spiced minced lamb.
Refined flour bread filled with mildly spiced grated paneer and seasoned with fresh coriander.
Naan topped with coriander and a Tandoori Roti.
Steamed basmati rice.
Basmati rice cooked with cumin seeds.
Basmati rice with fresh green peas, sweet corn and butter, flavoured with freshly chopped coriander.
Yogurt and grated cucumber with a sprinkling of fresh herbs.
Cubes of tomatoes, cucumber, mixed peppers, carrots and red onions with a spiced lemon dressing.