Unaged fresh cheese, pureed spinach tempered with garlic and fresh coriander.
10.95 £
Sabzi Panchratni (Jaipur, Rajasthan)
Baby corn, broccoli, courgette, mange tout, mushrooms, onions and peppers tossed in a wok.
10.95 £
Murg Jal-Frezi (Calcutta, West Bengal)
Sliced grilled chicken breast stir-fried with juliennes of chillies, onions and bell peppers.
11.95 £
Murg Korma (Uttar Pradesh)
The jewel in the kitchens of Mughal Palaces. Chicken cooked in mild sauce with aromatic spices.
11.95 £
Butter Chicken (Delhi)
Marinated grilled chicken simmered in buttery tomatoes and fenugreek leaves.
11.95 £
CTM (1970s Glasgow, Scotland)
Chicken tikka masala, A British national favourite. “Enough said.”
11.95 £
Kori Gassi (Mangalore, Karnataka)
Chicken tempered with curry leaves, chillies and coconut milk.
11.95 £
Murg Salli Zardaloo (Gujarat)
Chicken cooked with dried apricots, garlic, ginger, cinnamon, and green cardamom, topped with crispy straw potatoes.
12.5 £
Uppu Kari (Karaikudi, Tamil Nadu)
Diced lamb cooked with shallot, garlic, ginger, red chillies, fennel and curry leaves.
12.95 £
Railway Lamb Curry (Bombay, Maharashtra)
A wholesome dish once served on the long train journey from Bombay to Calcutta.
12.95 £
Rogan Josh (Kashmir)
Braised diced lamb cooked in browned onions, garlic, ginger and crushed red chilli.
12.95 £
Kadhai Gosht (Punjab)
Slow cooked diced lamb with tomatoes, garlic, and fenugreek finished with garam masala.
12.95 £
Dum Biryani (Lucknow, Awadh)
Authentic biryani cooked with aromatic basmati rice, cinnamon, bay leaves, cardamom and yoghurt, tightly sealed and cooked over a slow fire, served with raitha.
12.95 £
Shikari Champen (Bhopal, Madhya Pradesh)
Flamed grilled lamb cutlets gently simmered with chopped onions, ginger and crushed whole spices, served with steamed basmati rice. A post hunting favourite of the Nawabs and British governors.
18.95 £
Tawa Jhinga (Military Bazaar, Old Delhi)
Tiger prawns poached in roasted chillies, cumin seeds, tomato and coriander masala.
15.95 £
Jhinga Masala (Malabar)
Black tiger prawns gently simmered in a garlic, chilli, coconut and lime masala, tempered with mustard seeds and aromatic curry leaves.
15.95 £
Lasooni Mirch Jhinga (Kolhapur)
King Prawns blended in a ‘Bhuna’ semi-dry sauce, tossed with sliced fresh garlic and green chillies.
17.95 £
Chingri Jhol (Assam, East Bengal)
Butterflied Bengal king prawns simmered in thin gravy of mustard oil, cardamom, cinnamon and cloves.
17.95 £
Sabzi Bazaar / Market Fresh Vegetables
Bombay Aloo
Potatoes cooked in onion & tomato with cumin.
5.95 £
Alo Gobi Adraki
Cauliflower florets & potatoes cooked with onions, fennel seeds and ginger.
5.95 £
Bhindi Do Piaza
Okra tossed with onion, tomato and shallots.
5.95 £
Tadka Dal
Slowly cooked yellow lentils tempered with garlic.
5.95 £
Saag Bhaji
Spinach cooked with light spice, garlics and onions.
5.95 £
Saag Aloo
Spinach and potatoes cooked with light spices, garlic and onion.
5.95 £
Baingan Thiyal
Aubergine cooked in tomato, onion and coconut finished with tamarind pulp.
5.95 £
Dal Makhani
Black lentils cooked overnight, finished with cream.
5.95 £
Mushroom Bhaji
Button mushrooms sautéed with garlic, onions and tomatoes.
5.95 £
Chana Masaledar
Black chick-peas tossed with chopped onions, tomatoes and chillies and garam masala.
5.95 £
Garden Salad
Lettuce, tomato, cucumber, red onion, bell pepper, carrot and lemon wedge.
5.5 £
Saath-Saath / Accompaniments
Raitha
Seasoned fresh yoghurt, cucumber, onion, tomatoes and roasted cumin seeds.
3.95 £
Punjabi Salad
Sliced red onions, skinless cucumber, green chillies, sprinkled with chat masala and lemon juice.
3.95 £
Pulao Rice
Basmati rice cooked with cumin and cardamom.
3.5 £
Plain Rice
Steamed basmati rice.
3.5 £
Mushroom Rice
Basmati rice sautéed with mushrooms and garlic.
4.5 £
Lemon Rice
Basmati rice infused with lemon, mustard seeds and curry leaves.
4.5 £
Peshawari Naan
Naan filled with almonds, coconut & raisins.
3.5 £
Malai Naan
Naan filled with grated cheddar cheese.
3.5 £
Garlic Naan
Naan filled with garlic and coriander.
3.5 £
Plain Naan
Leavened baked bread.
2.95 £
Pudina Paratha
Flaky whole wheat bread flavoured with mint leaves.
3.5 £
Roti
Wholemeal flat bread baked in the tandoor.
2.95 £
Chutney and Pickle
Sweet Mango
0.5 £
Cool Mint
0.5 £
Pepper and Tomato
0.5 £
Hot Mixed Pickle
0.5 £
Traditional Curries
Madras Curry
Simmered in fairly hot gravy of red chilli, onions, garlic and a hint of lemon juice, finished with fresh coriander. It is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1600s (now Chennai). However, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain.
10.95 £
Dopiaza
Cooked with onions, shallots, ginger, garlic, black cardamoms, cloves and peppercorns. According to the legend the dish was created when a courtier of Mughal Emperor Akbar accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India, and became a staple of Hyderabadi cuisine.
10.95 £
Dhansak
Cooked with lentils, ginger, garlic and cumin seeds in a hot, sweet and sour sauce. A famous Parsee dish brought to Gujarat, India by the Zoroastrian people of Iran. Traditionally served with pulao rice (included).
13.95 £
Vindaloo (Very Hot)
Simmered in a chilli gravy of onions, garlic, ginger with added lemon juice for tartness and black pepper for extra pungency. Very hot the vindaloo was originally a Portuguese dish which took its name from the 2 main ingredients which were ‘vinho’, wine/wine vinegar, and ‘alhos’, garlic. Over time it was spiced up, hotted up and otherwise changed by the indigenous peoples of the ex-Portuguese colony of Goa. Not many restaurants produce an authentic Goan vindaloo.
10.95 £
Balti
A pungent and aromatic dish made with garlic, onions turmeric, garam masala, an intense rapid stir fried curry over high heat. Balti is more a style of cooking than one particular curry. The word balti can be translated as "Bucket" and some say the style of cooking is specific to an area of northern pakistan known as baltistan. Since its arrival in the 1970s the balti has found home in birmingham, england.