A La Carte Menu
First Courses
Fresh slices of sweet melon
Marinated boneless chicken. Baked in the tandoor.
Lentils, potato, sweetcorn & spices fried.
Finely chopped onions, potatoes & spices, fried in batter
Chicken fillets with a little cheese, mustard oil & spice. Tandoori baked.
Chicken fillets marinated in mint &
coriander. Tandoori baked.
Chicken marinated in ground spices &
barbecued. On the bone.
Sweet & sour, medium-hot prawns, with
a puffed deep fried wheatmeal dough.
Three different marinades of chicken tikka in one dish.
King prawns, with cheese & black pepper.
Baked in the tandoor.
Potato, chickpea and peas on a puffed deep fried dough.
Main Courses
Chicken
A special massalla. Chicken tikka slices with ground almonds, ginger & coriander. Mild
Toasted poppy seeds, onions, a little tamarind & garram massala. A thick sauce. Medium to hot.
Lots of onions, cumin & black pepper.
The Govenor of India’s favourite dish.
Mild, pistachio, mango, cream and yoghurt sauce.
Goan style. Coriander, chilli seeds, coconut & ground cashews. Hot.
Chicken with basmati rice, pineapple & prunes. A mild and creamy sauce on the side.
Tender chicken cooked in a hot spicy sauce.
Creamy korma sauce with garlic, chillies & cashews. Medium hot.
Onions, tomato, lemon & green chillies.
Hot & sweet.
Onion, red chillies and cranberries.
Parsi style. A little hot.
A spicier version, with coconut & ground spices. Hot
Spicy chicken pieces; hot, sweet & sour lentil sauce.
A very mild curry with a creamy coconut sauce.
Chicken tikka, onions, tomato and peppers. Tandoori baked. Dry
Tikka, cooked in yoghurt & ground spices. Flavoured with fenugreek leaves. Medium.
Vegetarian
Mushrooms, in a mild almond and cream sauce. With ginger & coriander.
Spiced vegetables mixed with basmati rice, with a vegetable curry sauce.
Lightly spiced, served sizzling on a kori dish.
Spicy vegetables including aubergine and broccoli in a thick sauce. Quite dry
Goan style. Coriander, chilli seeds, coconut & ground cashews. Hot
Thick sauce of poppy seeds, onions & tamarind. Medium.
Creamy aubergines, garlic, garram massala & our own spice mix. Mild to medium.
We can make a vegetarian version of most dishes on the menu. Please ask for details.
Lamb
Traditional thick curry with onions & tomatoes. Medium.
Spicy lamb in a hot sweet & sour lentil sauce. Parsi cuisine.
Cumin, cashew, poppy seed & coconut. Mild.
Sliced lamb, onion, ginger, almonds & sultanas. Mild.
Tender sliced lamb, with garlic. Madras hot.
Hara massalla, tamarind, black pepper,
coriander & red peppers. Spicy, thick sauce.
Spiced lamb with basmati rice & a vegetable curry side dish.
Mutton cooked & served on the bone. Medium, hot or very hot.
Dark, thick medium curry flavoured with fenugreek & coriander leaves.
Fish
Small prawns, toasted poppy seeds & ground spices in a thick sauce. Medium to Hot
Small prawns, spinach and garlic. Typical of
India’s West coast.
Lightly spiced salmon, baked in the tandoor. Served with stir-fried vegetables. Dry.
Large prawns in a hot, sweet/sour lentil sauce.
King prawns, onion, red pepper & spices. hot.
Marinated and baked King prawns in a creamy almond, coconut and sultana sauce
Duck
South Indian dish. Black pepper, lemon & garam massalla. Spicy, offset with yoghurt.
Onions, tomato, lemon and green chillies.
Quite hot and sweet.
Accompaniments
Curd cheese with spinach.
Rice and Breads
Naan with sultanas and coconut.
Naan with minced lamb.
Plain or Massalla
Pre-selected menus
Papadums with chutneys.
STARTERS: Panch Mishali (mixture of starters of Lamb, Chicken and Onion).
MAIN DISHES: Chicken jalfrezi and Lamb toran.
ACCOMPANIMENTS: Choose a vegetable side dishe to go with pilau rice & naan bread.
For three, add... Jhinga saag, naan and a pilau rice. No exchanges.
Papadums with chutneys.
STARTERS: Panch Mishali (mixture of starters of Lamb, Chicken and Onion).
MAIN DISHES: Dalloshi chicken, Safed-neem korma, Khasia lamb and Jhinga saag.
ACCOMPANIMENTS: Bhindi, Bombay potato, Daal dhansak two naan and four pilau
For five, add...Lamb Passanda, naan and a pilau rice.
For six and more... we add extra main dishes and accompaniments.
Alternative menu
Papadums with chutneys.
STARTERS: Panch Mishali (mixture of starters of Lamb, Chicken and Onion).
MAIN DISHES: Choose your own dish from our menu.
ACCOMPANIMENTS: Choose a vegetable side dish to go with pilau rice & naan bread.
Vegan Menu
First Courses
Spiced chickpeas and potato with tamarind
Sweet & sour vegetables on a puffed deep fried wheatmeal dough. Medium hot
Lightly spiced crisp vegetables including broccoli and baby sweetcorn.
Main Courses
Goan style. Coriander, chilli seeds, coconut milk & ground cashews. Hot
Spiced vegetables mixed cooked in rice, with a vegetable curry sauce.
Lightly spiced, served sizzling on a kori dish.
Spicy vegetables including aubergine & broccoli in a thick sauce.. Quite dry.
A cumin, cashew nut, poppy seed, and coconut milk based dish.
Thick sauce of poppy seeds, onions & tamarind. Medium.
Accompaniments
Aubergine
Potato & cauliflower
Spiced potato
Spinach, onion & garlic
Spinach & potato
Lentils
Rice & Bread
With onions & spices
