Chicken tikka diced and marinated with Indian spices and fresh green leaves. Served chilled.

Lightly spiced tiger prawn served with a round of light, served with flaky bread and a slice of fresh lemon.

Wok tossed in home made chilli and garlic sauce.

Our own version of the pan -Indian classic; served with a leaf salad, mint raita, and fresh tamarind sauce.

Minced lamb lightly spiced and cooked in a crisp pastry wrap, served with a leaf salad, mint raita and fresh tamarind sauce.

Vegetables lightly spiced and cooked in a crisp pastry wrap, served with a leaf salad, mint raita and fresh tamarind sauce.

A tasty mix of tandoor roasted aubergine mixed with fresh onion, tomato, herbs, and a touch of mild Kashmiri chilli; excellent with poppadums, or as a side dish (served cold).

The traditional Indian salad of chopped cucumber and red onions, mixed with fresh coriander and capers.

Two poppadums with homemade mint raita and mango chutney.

Fresh cucumber with refreshing yoghurt.

Seasoned yoghurt whipped with cumin and rock salt, garnished with pomegranate seeds.

Burnt chilli and garlic chicken, angara chicken tikka, Lahore sheek kebab and nan bread. Served with a leaf salad, coriander chutney and a lentil sauce.

Spiced succulent king prawn chargrilled in the tandoor. Served with a leaf salad, mint raita and fresh tamarind sauce.

Half baby chicken on the bone, spiced and chargrilled in the Rajasthani hunter style. Served with a leaf salad and coriander chutney.

Boneless leg of Kentish lamb seasoned with spices and minced. Grilled over hot coals and served with a leaf salad, and coriander chutney.

Free range chicken breast marinated in roasted cumin, ginger, and yoghurt. Gently chargrilled in the tandoori and served with a leaf salad, and coriander chutney.

Home style chargrilled paneer cheese marinated in ginger, garlic and spices with grilled peppers and onions. Served with a leaf salad, and coriander chutney.

Black tiger prawns simmered in a medium spiced sauce flavoured with Bengali mustard and fresh chillies for an interesting bite, balanced by fresh coconut.

Atlantic cod in a traditional Goan spiced sauce finished with a splash of coconut.

King prawns cooked sylhet style wih caramelised onions, garlic, tomato and aromatic lime leaves in a rich medium spiced sauce.

Free range chicken breast cooked in a nut free aromatic saffron and yoghurt sauce.

Free range chicken breast in a deliciously rich, silky, nut free tomato sauce.

A traditional medium spiced sweet tangy curry with free range chicken breast with tamarind and panch phoron in a thick, rich, aromatic onion tomato sauce.

A wonderful Bombay Parsi spicy and sweet sour curry of free range chicken breast cooked with three varieties of lentils, jaggery, garlic, roasted cumin and a kaffir lime leaf.

The classic Hill Station hot fry of free range chicken tikka in a spicy sauce with onions, peppers, and sliced fresh green chilllies.

A fiery Beanibazar curry of marinated free -range chicken breast in a rich sauce with aromatic Bengali naga chilli.

Basmati rice cooked with aromatic spices and a choice of meat, served Bengali -style with a side dish of tarka dall.

A classic curry of slow braised Kentish lamb cooked with yoghurt, coconut, and a touch of garlic in a mild but indulgent nut free sauce.

A classic North Indian medium to spicy dish of tender lamb cooked in a generous garlic tomato sauce with crushed sweet Kashmiri chillies, tempered with curry leaf.

A North Indian favourite of slow braised Kentish lamb cooked with lamb mince, garden peas, tamarind, and a hint of mint.

A timeless classic from northern India cooked Delhi and Haryana style, of slow -braised Kentish lamb with spinach, mustard seeds, and fresh green herbs.

Slow braised Kentish lamb in a traditional Goan curry. Hot, sharp and sour, flavoured with garlic, tamarind, and toasted chillies. One of our signature dishes and not to be confused with a ‘curry house’ Vindaloo.

Garden vegetables cooked Keralan style with fresh coconut and tempered with curry leaves.

Classic paneer tikka simmered with green peas in our specialty butter masala.

Seasonal vegetables tempered with garlic and cumin.

Shitake mushrooms and baby corn stir fried in an iron wok with tangy onion and tomato.

North Indian style with fresh green herbs.

Spiced and grilled paneer cheese cooked with spinach, mustard seed, and cumin.

Chickpeas gently cooked in Indian tea, with onions and tomato.

Three varieties of lentils cooked with fresh spices and tempered with garlic and smoky cumin.

Spinach leaves cooked with mustard seed, green herbs, and garlic.

Pearl-white basmati rice.

Scented with saffron and aromatic spices.

The traditional healthy choice.

South Indian style, with lemon.

South Indian style, with coconut, mustard seeds, and curry leaf.

With mushroom, stir fried with onions and basmati rice.

Soft, unleavened bread freshly baked in the tandoor.

Soft, unleavened bread freshly baked in the tandoor.

Soft, unleavened bread freshly baked in the tandoor.

Soft, unleavened bread freshly baked in the tandoor.

Thin, unleavened wheat bread freshly baked in the tandoor.

Flaky layered bread.

Flat whole meal bread, healthy choice.

Choice of orange, lemon or blood orange.

Our refreshing freshly made yoghurt drink with Alphonso mango.

Choice of vanilla or chocolate.

Choice of vanilla, chocolate, salted caramel and pistachio.

Sicilian lemon

Choice of Sicilian lemon or Alphonso mango.