Entree - Let Start with Nibbles
PALAK PATTA CHAAT
Spinach leaves in a crispy lentil batter, topped with yoghurt, date & tamarind and chilli & mint sauces
CHILLI PRAWNS & SCALLOPS
Served with Garlic Naan: Pan fried green prawn cutlets cooked with a Panchforen spice mix of nigella seeds, cumin, mustard seeds, fenugreek and fennel
A CRAB URUNDAI
Blue Swimmer crab patties with potato, fresh green chilli, coriander, ginger and crushed yellow split pea
CHATPATA SQUID
Salt & pepper squid dusted with spiced flour, lightly fried and served with a tamarind & ginger dipping sauce
A TIKKA NIMBUDA
Tandoor roasted chicken thigh fillets marinated with yoghurt, lime pickle, ginger and fresh lime
SUNDHIYA
Slow cooked, hand pulled lamb parcels flavoured with South Indian garam masala
SEEKH KEBAB
Soft minced lamb kebabs with mace, ginger, coriander and fresh green chillies
ALU TIKKI
Lightly spiced crispy potato patties shallow fried in sunflower oil, on a bed of chick- pea masala with khatta chutney (tamarind and jaggery) and gram flour
BHAJI ROLLS
Light pastry pockets filled with mixed vegetables, onion, potatoes, mustard seeds, turmeric, curry leaves; served with onion and tomato chutney
MASALA DOSA
Light and crisp rice flour pancake accompanied by a lentil 'sambar' and onion chutney with a filling of spiced potato and onion
KEEMA DOSA
Light and crisp rice flour pancakes accompanied by a lentil 'sambar' and onion chutney with a filling of pounded lamb and cheese
Spinach leaves in a crispy lentil batter, topped with yoghurt, date & tamarind and chilli & mint sauces
CHILLI PRAWNS & SCALLOPS
Served with Garlic Naan: Pan fried green prawn cutlets cooked with a Panchforen spice mix of nigella seeds, cumin, mustard seeds, fenugreek and fennel
A CRAB URUNDAI
Blue Swimmer crab patties with potato, fresh green chilli, coriander, ginger and crushed yellow split pea
CHATPATA SQUID
Salt & pepper squid dusted with spiced flour, lightly fried and served with a tamarind & ginger dipping sauce
A TIKKA NIMBUDA
Tandoor roasted chicken thigh fillets marinated with yoghurt, lime pickle, ginger and fresh lime
SUNDHIYA
Slow cooked, hand pulled lamb parcels flavoured with South Indian garam masala
SEEKH KEBAB
Soft minced lamb kebabs with mace, ginger, coriander and fresh green chillies
ALU TIKKI
Lightly spiced crispy potato patties shallow fried in sunflower oil, on a bed of chick- pea masala with khatta chutney (tamarind and jaggery) and gram flour
BHAJI ROLLS
Light pastry pockets filled with mixed vegetables, onion, potatoes, mustard seeds, turmeric, curry leaves; served with onion and tomato chutney
MASALA DOSA
Light and crisp rice flour pancake accompanied by a lentil 'sambar' and onion chutney with a filling of spiced potato and onion
KEEMA DOSA
Light and crisp rice flour pancakes accompanied by a lentil 'sambar' and onion chutney with a filling of pounded lamb and cheese
Time for Mains
MADRAS PRAWN VENDAKAI
A traditional South Indian dish of jumbo prawns and fresh okrawith shallots, coconut, tamarind, mustard, fenugreek and cumin seeds
SEAFOOD MOILY
A Kerala favourite of prawns, scallops and fish with ground coconut, onions, tomato, fresh curry leaves and mustard seeds
GOA FISH CURRY
Fresh Barramundi fillets cooked in a sauce of coriander seeds, cumin, turmeric powder and freshly ground coconut
HARIYALI CHOPS
Tandoor roasted lamb cutlets marinated in a green masala of coriander leaves, pureed spinach, roasted gram flour and fresh green chillies
MIXED TANDOORI PLATTER
A selection of tandoori specialities: Chicken Tikka, Seekh Kebab and Hariyali Chops
LAMB KHORMA
A lightly spiced lamb dish cooked in a rich sauce of cashew nuts and green cardamom
PATIALA GOAT CURRY
Punjabi style slow cooked goat with milled chilies, tomato, mace and garam masala, finished off with fresh coriander
BEEF AMBOTIK
A variation on the famous 'vindaloo' with a tangy sweet and sour flavour cooked in tomato, cumin, ginger and peppercorns
CHICKEN MAKHNI
Tender boneless chicken roasted in the tandoor then finished in the pan with a subtly flavoured blend of fenugreek, tomato and cream
CHICKEN VARUTHA
A spicy South Indian chicken in a sauce of tomatoes,tamarind, black pepper, fried cinnamon and star anis
KADHAI PANEER
Homemade cottage cheese tossed with sliced green & red capsicum and finished in a sauce tomatoes, fresh ginger,coriander, onion and cumin
VEGETABLE KURMA
Mixed vegetables cooked with poppy seed (khus-khus), cashew, cassia bark, onion and tomatoes
CHANA PINDI
Village style cooked chick peas with cumin, ginger, tomatoes and fresh coriander
ALOO MATAR TARIWALA
Potatoes, diced butternut pumpkin and green peas cooked in a sauce of tomatoes, turmeric, kalaunji (onion seeds) and fennel
ENNAI KATHRIKAI
Whole baby eggplant in a ground paste of cashew, peanut, sesame, coconut, cooked in Hyderabadi style
A traditional South Indian dish of jumbo prawns and fresh okrawith shallots, coconut, tamarind, mustard, fenugreek and cumin seeds
SEAFOOD MOILY
A Kerala favourite of prawns, scallops and fish with ground coconut, onions, tomato, fresh curry leaves and mustard seeds
GOA FISH CURRY
Fresh Barramundi fillets cooked in a sauce of coriander seeds, cumin, turmeric powder and freshly ground coconut
HARIYALI CHOPS
Tandoor roasted lamb cutlets marinated in a green masala of coriander leaves, pureed spinach, roasted gram flour and fresh green chillies
MIXED TANDOORI PLATTER
A selection of tandoori specialities: Chicken Tikka, Seekh Kebab and Hariyali Chops
LAMB KHORMA
A lightly spiced lamb dish cooked in a rich sauce of cashew nuts and green cardamom
PATIALA GOAT CURRY
Punjabi style slow cooked goat with milled chilies, tomato, mace and garam masala, finished off with fresh coriander
BEEF AMBOTIK
A variation on the famous 'vindaloo' with a tangy sweet and sour flavour cooked in tomato, cumin, ginger and peppercorns
CHICKEN MAKHNI
Tender boneless chicken roasted in the tandoor then finished in the pan with a subtly flavoured blend of fenugreek, tomato and cream
CHICKEN VARUTHA
A spicy South Indian chicken in a sauce of tomatoes,tamarind, black pepper, fried cinnamon and star anis
KADHAI PANEER
Homemade cottage cheese tossed with sliced green & red capsicum and finished in a sauce tomatoes, fresh ginger,coriander, onion and cumin
VEGETABLE KURMA
Mixed vegetables cooked with poppy seed (khus-khus), cashew, cassia bark, onion and tomatoes
CHANA PINDI
Village style cooked chick peas with cumin, ginger, tomatoes and fresh coriander
ALOO MATAR TARIWALA
Potatoes, diced butternut pumpkin and green peas cooked in a sauce of tomatoes, turmeric, kalaunji (onion seeds) and fennel
ENNAI KATHRIKAI
Whole baby eggplant in a ground paste of cashew, peanut, sesame, coconut, cooked in Hyderabadi style
Yum Yum time Dessert time ...
GULAB JAMUN
Milk dumplings poached in sugar and rose water
FRESH FRUIT SORBET
A fruit sorbet of strawberries and passionfruit lined with mango and berry coulis
ROSE KULFI
Indian ice cream flavoured with rose water, gulukand (rose petal jam), cardamom and pistachios
DOUBLE-KA-MEETHA
A rich mughlai favourite, bread pudding flavoured with rose water, honey and served with rose petal ice cream.
Milk dumplings poached in sugar and rose water
FRESH FRUIT SORBET
A fruit sorbet of strawberries and passionfruit lined with mango and berry coulis
ROSE KULFI
Indian ice cream flavoured with rose water, gulukand (rose petal jam), cardamom and pistachios
DOUBLE-KA-MEETHA
A rich mughlai favourite, bread pudding flavoured with rose water, honey and served with rose petal ice cream.