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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.
Goat Samosa (G)
Ground goat meat and peas infused with a blend of homemade spices, encased in a pastry.
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 poppadom, presented on a bed of chutney.
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.
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 Methi Chaman (D) (N)
Tender chicken thigh cooked in a rich, creamy blend of cashew nut and onion paste, infused with fenugreek and fragrant spices.
Varuval Murgh
Succulent chicken breast pan-seared with finely chopped onions, curry leaves, mustard seeds, and a signature homemade spice blend, capturing the vibrant flavours of South India.
Lamb Handi (D)
Lamb fillet marinated in a mix of caramelized onions, yogurt, cloves, cardamom and black pepper. Slow-cooked to perfection in a traditional handi pot.
Rizala Gosht (D) (N)
Fillet of lamb simmered in a blend of yogurt, Byadgi chili, poppy seeds and cashew nuts. Finished with a hint of rose water.
Saas Ni Maachi (D) (G)
Sea Bass marinated with ginger, garlic and aromatic spices. Cooked in an onion paste with a hint of vinegar and jaggery for a perfectly balanced sweet and tangy finish.
Banarasi Dham Aloo (D) (N)
Potatoes filled with a blend of mint chutney, raisins and paneer. Cooked in a cashew nut and yogurt sauce for a tangy, creamy finish.
Lauki Kofta (D)
Bottle gourd stuffed with tamarind chutney and simmered in a spiced onion-tomato sauce.
RICE
Rice will be placed in the center of the table for you to share.
Biriyani Rice (D)
Slow cooked rice infused with saffron and whole spices.
BREAD
A selection of breads to be placed in the centre of the table to share -
Naan (D) (G)
Leavened flatbread cooked in a tandoor.
Garlic Naan (D) (G)
Leavened flatbread cooked in a tandoor with fresh garlic.
Aloo Kulcha (D) (G)
Leavened flatbread stuffed with a potato & coriander mix, cooked on a pan.
Pistachio Kulfi Affogato (D) (N)
Creamy pistachio kulfi with a shot of rich espresso.
DESSERTS
Pick one of the following desserts to indulge in:
Kalakand Tart (D) (G) (N) (V)
Classic Indian dessert made with reduced milk, cardamom, saffron and paneer. Placed on a tartlet case, served with pistachio kulfi.
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.