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PRE STARTER
Chaat Papdi (D) (G)
Crispy wafers topped with potatoes, chickpeas, yoghurt, tamarind chutney, delivering a delightful mix of flavours and textures.
STARTERS
Pick one of the following to start your meal.
Chicken Sula (D)
Juicy chicken thighs marinated in hung yogurt and aromatic spices, charred with a hint of clove in a tandoor and finished with a touch of caramelized sugar. Served with a homemade chutney.
Painsath Murgh
Small chicken pieces marinated in a mixture of corn flour, rice flour, Byadgi chili, curry leaves, and spices. After frying they are delicately coated in a mild mango chutney.
Chingri Malai
King prawns lightly seasoned and pan-fried, then delicately coated in a sauce crafted from coconut milk, kasundi paste, onion, and chilli. A nod to the rich flavours of Bengali cuisine.
Gobi Kempu
Cauliflower coated in a mixture of rice flour, kashmiri chilli, lemon juice, ginger, garlic, garam masala and then deep-fried. It is then coated in a sauce made with onions, turmeric, and coconut milk.
Gosht Rum Tikki (D)
Spiced rum soaked raisins with shredded lamb, sauteed with ginger, garlic, coriander, and chilli. Moulded into patties, served with a crafted homemade chutney.
(Contains Alcohol)
Karnataka Gosht (D)
Lamb slow-cooked with fragrant spices from South India, including Bydagi mirch, rock flower, and curry leaves. Presented on a bed of lemon-infused quinoa.
Papdi Paneer (D)
Seasoned paneer, enveloped in crushed and roasted masala poppadoms, presented on a chutney-covered bed.
PALATE CLEANSER
a refreshing item consumed between meal courses to neutralize lingering flavours and prepare the taste buds for the next dish.
MAIN COURSE
Pick one of the following as your main dish.
Murgh Nihari (G)
Slow-cooked chicken thigh infused with Nihari masala, topped off with fresh ginger, caramelized brown onions, red chilli, and a squeeze of lemon.
Kashmiri Butter Chicken (D) (N)
Small tandoori chicken fillets, simmered in a creamy butter masala sauce featuring fresh cream, tomatoes, and a cashew-nut paste.
Ghost Zaika
Tender lamb shoulder, slow-braised for four hours with whole spices, plum tomatoes, and fresh ginger.
Punjabi Gosht Karahi (D)
Lamb gently cooked with roasted tomatoes, peppers, sliced onions, garlic, and ginger. The dish is completed with a garnish of fresh coriander.
Goan Fish Curry
Fillet of Salmon, in a coconut and tomato base sauce with roasted mustard seeds and curry leaves. Finished with fresh coriander.
Paneer Makhani (D) (N)
Paneer simmered in a creamy butter masala sauce featuring fresh cream, tomatoes, and a cashew-nut paste.
Kadhi Pakora (D)
A beloved Punjabi specialty featuring pakoras (fritters) served in a creamy and delightful yogurt sauce called 'Kadhi'.
RICE
Two bowls of rice will be placed in the center of the table for you to share.
Kesri Pilau (D)
Slow cooked rice infused with saffron.
Cumin Pea Rice
Steamed basmati rice with cumin and peas
BREAD
Choose a bread to accompany your main course.
Naan (D) (G)
Leavened flatbread cooked in a tandoor.
Garlic Butter Naan (D) (G)
Leavened flatbread cooked in a tandoor then finished with a garlic butter.
Laacha Paratha (D) (G)
A flaky, layered flatbread cooked in the tandoor.
Peshwari Naan (D) (G) (N)
A sweet and nutty variation of naan.
Tandoori Roti (D) (G) -
Unleavened Indian flatbread cooked in a tandoor.
DESSERTS
Pick one of the following desserts to indulge in:
Shai Tukra (D) (G) (N)
A decadent Indian dessert of fried bread soaked in sweet, spiced milk, garnished with nuts.
Chocolate fondant (D) (G)
Soft chocolate cake with a gooey, molten center, served with a vanilla ice cream.
Strawberry Kulfi (D)
Creamy frozen dessert with the rich flavour of strawberries. A delightful twist on traditional kulfi.
If you have any allergies, please don't hesitate to reach out to us at 0115 941 4441.