Delicate pork parcels tossed in a fragrant celery and garlic sauce
Crispy croquettes of spiced minced venison, infused with Keralan herbs. Served with curry ketchup
Flavorful masala coated minced beef encased in crisp flaky puff pastry and served with curry ketchup.
Oregano, paprika, rapeseed oil; green herbs; trio cheese
Kerala-style shredded kingfish stir-fried with coconut and spices, stuffed into mild banana chilies and tempura-fried
Crisp vegetable fritters—onion, spinach, aubergine, and potato—topped with a t rio of chaat chutneys.
Mashed Artichoke, Parsnip and Broccoli stuffed with cheese, coated with poppy seeds.
Rice and lentil crepe stuffed with potato mash. Served with Sambar and Chutney.
Lentil patties in a broth of fresh coriander, tamarind, crushed garlic, black pepper and coconut milk in a wild way.
Chargrilled chicken tikkas simmered in a buttery smoked tomato sauce. Everybody’s favourite.
Chettinadu style chicken curry cooked in a paste of roasted coriander, fennel, ginger and Kalpasi (Blackstone flower) with the great taste of black pepper.
Spiced chicken chunks tossed in chop masala gravy with panch phorone spices.
Kerala style slow cooked Gressingham duck breast with aromatic spices and baby potatoes.
Tender Welsh lamb, slow cooked with mace, cinnamon, tamarind and bell peppers in a rich Punjabi style masala.
Lamb curried with black pepper, garam masala and finished with coconut milk.
Pan-seared ostrich steaks served with cassava and basil mash, finished with a t ruffle-scented sauce.
King prawns cooked with ginger, Kashmiri chilies, fish tamarind and green mango simmered in coconut milk.
A whisper from West Bengal’s shore. Royal prawns kissed by warm spices glided with mustard oil and laced with hint of clove. Gently simmered in coconut and onion Jus. A costal memory in every bite.
Barbecued monkfish tikkas infused with squid ink, mustard oil, paprika, and yogurt. Served over a lemongrass-scented tomato and onion jus.
King fish chunks cooked in tomato, curry leaves, cocum and Kashmiri chilli sauce.
Eggplant cooked in a tomato-based gravy with bell pepper and onion, finished with spicy Kadai masala.
Mix vegetable cooked in a creamy coconut and poppy seeds sauce.
Baby potato and spinach in an onion, tomato and roasted masala sauce.
Crispy fried mushroom and cauliflower in a sweet and tangy umami Manchurian gravy. In an Indian way.
Indian cottage cheese in a buttery tomato sauce.
Basmati rice cooked with meat or vegetable in a delightful mix of aromatic spices. Served with vegetable curry and Raita.
CHICKEN BIRIYANI 16.75
LAMB BIRIYANI 17.75
PRAWN BIRIYANI 18.95
A thin rice and white gram lentil crepe stuffed with Indian style potato mash or meat. Served with sambar (Mix vegetable and lentil stew) and chutney.
MASALA DOSA 13.75
CHICKEN MASALA DOSA 15.50
Masala Dhal 7.50
Aubergine Kadai 8.50
Baby Potato and spinach Masala 7.75
Raita 4.50
Combination of Celery and Garlic; Pear; Mint and Coriander; Lemon and Dates
