Fried tilapia coated in gunpowder spice with vermicelli rice and smoked tomato mayonnaise.
Pan seared king scallop with sautéed choy sum and cauliflower puree.
Charcoal grilled chicken breast three ways- mint and basil, poppy seed and Kashmiri chilli, and cracked black pepper and dill. Served with a mint chutney.
Lamb and pepper skewers, with fresh mint chutney.
Awadi lamb patties with mini naan, pickled onion and a mint sauce
Charcoal grilled seasonal vegetables with mint chutney
Tandoori paneer and broccoli with a tamarind chutney
Spicy fried potato and fried pooris with sweet yoghurt and a mint and tamarind chutney.
Sautéed potato and cumin cakes stuffed with soft cheese, served with a mint and tamarind chutney.
Pan-fried aubergine steaks stuffed with seasonal vegetables, with a pear and clove chutney.
Tandoori grilled king prawns in garlic and lemongrass.
Cornish monkfish marinated in mustard and dill, served with sautéed broccoli and a mustard and coconut sauce.
Monkfish curry with tamarind, tomatoes, onion and coriander. Simmered with chillies and ginger and finished with cumin and coriander powder.
The internationally famous butter chicken curry with a creamy tomato and fenugreek sauce.
A Muglia dish of chicken breast, served in a yoghurt sauce with onion, nuts and saffron.
Southern Indian spiced chicken curry with coconut milk.
Chargrilled baby chicken leg with mace, cinnamon, green cardamom, served with mint chutney.
Roast duck breast with asparagus, caramelised shallots and plum sauce.
Anglo-Indian lamb rump curry with masala roast potatoes.
Lamb rack rubbed in Chef’s special mixture of spices, with roast tomato chutney and a dill and tomato salad.
Lamb rack rubbed in Chef’s special mixture of spices, with roast tomato chutney and a dill and tomato salad.
Spicy Kashmiri lamb curry.
Diced lamb leg cooked with spinach and fresh fenugreek leaves.
Biryani of the say served with Raita.
Cottage cheese dumplings served in a rich cashew and onion cream sauce.
Diced Indian cottage cheese cooked in Makhani sauce.
Yellow lentils- the speciality of the house.
Button mushrooms tossed with fresh garden green peas.
Baby potatoes in a spinach puree.
Creamed spinach with baby-corn, tempered with garlic.
Plain basmati rice.
Saffron and cumin braised basmati rice.
Nan, paratha and kulcha of the day.
With pineapple and pomegranate powder.
Served with chutneys.