Phone : 01929 556959

Our Menus

STARTERS

Pot roasted lamb katti:
Seasoned with mint, sweet chilli, coriander and sesame  
Stir- fried garlic chicken:
With ground corn and curry leaves flavoured with dijon  
Pakora’s:
Crispy nuggets of spinach, potatoes and onions. shallow -fried and served with cucumber and apricot chutney  
Salmon tikka:
Matured in a medley of spiced marinade with dill and lemon grass  
   
   

MAIN COURSES

Tandoori chicken breast:
On a bed of barbecue style fenugreek and yoghurt sauce served with saffron rice  
Mogul style chicken korma:
In aromatic spices with cream of coconut and served with saffron rice  
Lamb shank:
In a pimento based sauce entwined with pickling spices of ginger. with saffron rice  
Narikel duck:
Gressingham duck breast tossed in ground coconut and coriander flavoured with cinnamon finished in a medium spiced sauce with cream of coconut, served with lemon rice  
Baby aubergine and potato rattan:
In a melange of fresh spices with beaten yoghurt and coriander served with light herbed brown rice  
Seasonal vegetable curry:
Flavoured with bay leaf and served with saffron rice  
   
   

STARTERS

Char-grilled chicken breast:
Dusted with garlic, mint, green chilli and coriander  
Stir-fried black tiger prawns:
In a medley of lemon juice, fresh coconut and sweet chilli  
Citrusy duck tikka:
With pan seared onion chutney  
Shangri beans and dried mango kofta:
Shallow fried and topped with tamarind and mixed raita  
Salmon tikka:
Pink salmon matured in mildly of spiced marinade with dill, fennel and dijon.  
   
   

MAIN COURSES

Honey and orange glazed chicken curry:
In rich tomato gravy with cream of coconut and fenugreek served with saffron rice  
Lamb rogan josh:
Shank of braised lamb in a pimento based sauce twisted with pickling spices of ginger and sweet chilli. served with saffron rice  
Gressingham duck breast:
Tossed in cinnamon and stuffed with garlic spiced spinach, on a bed of spicy red wine and plum based basil sauce with herb salad and crispy potato  
Asparagus and sweet pumpkin thoran:
Seasonal asparagus and sweet pumpkin mixed with chickpeas and cooked in mild spices served with light herbed brown rice  
Pan seared fillet of sea bass:
Coated with coastal spices and served on bed of pine nut pepper and yoghurt sauce, accompanied with stir-fired jersey potatoes and cauliflower  
   
   

SIDE DISHES

Mini plain nan bread:
 
Mini garlic nan bread:
 
Mini peshwari nan:
 
   
   

FINAL COURSE

Strawberry & raspberry sorbet:
(Or)  
Mango papaya sorbet:
(Or)  
Fresh fruit salad:
 
   
   

STARTERS

Pan-seared king scallops:
With spiced yoghurt and mango rocket salad  
Reshmee kebab:
Grilled inner fillet of chicken breast coated with cheddar and medley of spices  
Tandoor roasted fresh water king prawns:
Dusted with garlic and coriander seeds  
Dark rum and ginger soaked goan style beef:
Spiked with flaked rice and assorted dressing  
Crispy fried asparagus and potato cake:
With gurka chutney  
Salmon tikka:
Cured with sweet chilli, honey and dill marinade  
   
   

MAIN COURSE

Pistachio chicken korma:
In a home style morel sauce with pea’s polau  
kashmiri lamb with almonds:
In a fiery red spiced sauce served with saffron rice  
Mumbai style duck breast:
Stir-fried with seasonal vegetables and home made sweet chilli sauce accompanied with masala mashed potato  
Asparagus and sweet pumpkin thoran:
Seasonal asparagus and sweet pumpkin mixed with chickpeas and cooked in mild spices served with light herbed brown rice  
Shangri beans and dried mango kofta:
Served on bed of rich tomato gravy with cream of coconut and parsley along with saffron rice to accompany  
Lentil crusted red tilapia fillets:
Drizzled with home made makhani sauce with a hint of fenugreek and served on bed of pan-seared vegetables  
   
   

SIDE DISHES

Plain, garlic or peshwari nan bread:
 
Stir-fried baby potato and cauliflower:
 
Garlic spiced spinach:
 
   
   

FINAL COURSE

Mango papaya sorbet:
 
Assorted fruit salad:
 
Pistachio kulfi with laddo:
 
Creamy black current ice cream: