Pork parcels tossed in celery and garlic sauce.
Deep fried triangle pastry case topped with potato, peanuts and three chaat Chutneys.
Flavorful masala coated minced beef encased in crisp flaky puff pastry and served with curry ketchup.
Oregano, paprika, rapeseed oil; green herbs; trio cheese
Deep fried Chicken lollypop in a marinade of Kashmiri chili, nutmeg, crushed whole coriander and garlic, tossed in tamarind ginger and sweet mango sauce.
Boneless chunks of monk fish flavored with carom seeds, mustard oil, yogurt, byadgi chilli paste and finished in tandoor. Served with herb chutneys.
Marinated, deep fried frog legs with avocado, mix leaves, olives and black garlic. Served with Aubergine chili mayo.
Mix vegetable fritters (Onion, Spinach, Aubergine, Potato) topped with three 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.
Chicken tikkas cooked in a buttery tomato sauce. Everybody’s favorite.
Corn fed chicken breast cooked in roasted coriander, black pepper, fennel, ginger and curry leaves sauce.
Slightly spiced mild chicken curry with spices and with the great flavor of fenugreek leaves.
Kerala style slow cooked Gressingham duck breast with aromatic spices and baby potatoes.
Welsh lamb in a sweet and tangy umami Manchurian gravy. In an Indian way.
Lamb curried with black pepper, garam masala and finished with coconut milk.
Vasai style diced pork masala cooked with byadgi chilies, spices and red wine with a Portuguese influence.
King prawns cooked with ginger, Kashmiri chilies, fish tamarind and green mango simmered in coconut milk.
Tandoori prawns on crushed potato in kokum and tomato reduction.
King fish in Kerala style Molly sauce with coconut and lime leaves.
King fish chunks cooked in tomato, curry leaves, cocum and Kashmiri chilli sauce.
Grilled Sea bass marinated with Indian shallots and curry leaves, enveloped in cabbage leaves. Served with Dhal and goat cheese salad.
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 14.75
LAMB BIRIYANI 15.75
PRAWN BIRIYANI 17.75
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 12.75
CHICKEN MASALA DOSA 14.25
Lasooni Dhal 6.00
Aubergine Kadai 7.00
Baby Potato and spinach Masala 6.50
Raita 3.00
Combination of Celery and Garlic; Pear; Mint and Coriander; Lemon and Dates
