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Murg Tikka Lababdar
Medium. A traditional Punjabi dish lip smacking dish is a delicious blend of aromatic spices, tender boneless chicken tikka, rich tomato-onion and mixed peppers, hint of coriander. (GF)
Murgh Tikka Makhani
Mild. Chargrilled chicken breast in creamy tomato gravy with ginger, ‘garam masala’ and a touch of honey, finished brown garlic. (GF)
Grilled & Fried
Ajwain Fish Pakoda
Mild. Gram flour batter fried fish with ginger, caraway seeds, lemon juice. Drizzled with chaat masala. (GF/ DF)
Punjabi Samosa
Mild. Vegetarian. The original samosa, stuffed with cumin, ginger and green chilli tempered green peas and potatoes. (can be GF/ Vegan)
Khajoor Bhari Tikki
Mild. Vegetarian. Fried potato patties stuffed with a heady combination of spiced dates, ginger and cashew nuts, topped with mint and tamarind chutney (can be DF/ Vegan)
Delhi Wali Chaat
Mild. Vegetarian. Crispy pastry spiced vegetable mix, red onions, drizzled with chutneys, sweet yogurt, tamarind chutney, sev flakes
Tandoor New
‘Tandoor’ is a traditional clay oven fired by charcoal to give the food cooked in it a smoky flavour. Kebabs or breads cooked in the tandoor are very healthy as there is very little fat used and meats and vegetables are usually marinated in spices and yogurt to give them a succulent tenderness.
Murgh Malai Tikka
Mild. Chicken marinated in Philadelphia cream cheese, hung Greek yogurt flavoured with cardamom and tender coriander stems. (GF)
Murg Hariyali Tikka
Medium. Boneless chicken breast marinated overnight with fresh mint, coriander, ginger, garlic, lemon juice past with a touch of home ground garam masala. (GF)
Anjeer Seekh Kebab
Mild. Minced lamb kebab with the singing flavours of Figs, onion and coriander, creating an extraordinary play of tastes. (GF/DF)
Barrah Champ
Medium - Hot. Select cuts of lamb best end, marination of crushed garlic, cloves, coriander, degi chilli and yoghurt, cooked in clay oven. (GF)
Subz Paneer Tikka
Mild. Vegetarian. Cubes of Indian cottage cheese marinade in a zingy masala past, skewered with peppers, green apple chargrilled finished with chaat masala. (GF)
Tandoori Jalpari
Mild. Tiger King Prawn marinated overnight with home ground tandoori masala, mustard paste served with kachumbari salad and coconut chutney. (GF)
Methi Machchi Tikka
Medium. Fillet of Salmon tikka, fenugreek leaves, caraway seeds, yoghurt and spices, grilled in clay oven, served on a bed of petit-pois mash. (GF)
Chef’s Gourmand Dishes
Grilled Duck Breast Vindaloo
Medium - Hot. Gressingham Duck breast marinated in whole spice, a piquant Goan delicacy flavoured with pickled Kashmiri read chilli, potatoes. (GF/ DF)
Hyderabadi Dum Biryani
Medium. The pluperfect rice delicacy – diced boneless leg of lamb slow ‘dum-cooked’ with aromatic spices, saffron and finest basmati rice, best served with raita.
Kerela Chicken Biryani
Medium. The pluperfect rice delicacy – boneless thigh chicken slow ‘dum-cooked’ with aromatic spices, curry leaf, saffron and finest basmati rice, best served with raita.
Subz Biryani
Medium. The finest basmati rice slow ‘dum-cooked’ aromatic spices, saffron, garden green vegetables, best served with raita.
Seafood Classic Curries
Kadhai Jumbo King Prawn
Medium. King prawn marinated with ginger-garlic paste, pinch of turmeric, cooked in a home ground spice blend, rich tomato, crunchy peppers and onions. (GF/ DF)
Costal Fish Curry
Mild. Tilapia fish cooked with tomato, onion, ginger-garlic, flavoured with mustard seeds, curry leaf, coconut milk and special South Indian spice blend. (GF)
Chicken Classic Curries
Murgh Tikka Makhani
Mild. Chargrilled chicken breast in creamy tomato gravy with ginger, ‘garam masala’ and a touch of honey, finished brown garlic. (GF)
Murg Tikka Lababdar
Medium. A traditional Punjabi dish lip smacking dish is a delicious blend of aromatic spices, tender boneless chicken tikka, rich tomato-onion and mixed peppers, hint of coriander. (GF)
Methi Murg
Medium. Home style chicken thighs curry cooked with fresh fenugreek, ground ginger and a generous helping of coriander. (GF/ can be DF)
Chicken Chettinad
Medium - Hot. Thighs chicken cooked in onion-tomato flavoured with curry leaves, ginger-garlic, black peppers, and special Chettinad spice. (GF/DF)
Murgh Shahi Korma
Mild. Boneless chicken breast robed in a mild cashew nut and onion gravy, fragrant with saffron and cardamom finished with cream. (GF)
Lamb Classic Curries
Kashmiri Lamb Rogan Josh
Medium - Hot. An all time favourite – aromatic curry of diced leg of lamb with home ground spices, ginger powder and fennel, cooked in Kashmiri style. (GF/ DF)
Saag Gosht
Chunks of lamb simmered with browned onion and tossed with spinach and garlic. (GF/ can be DF)
Kadhai Gosht
Medium. Tender lamb cubes stir fried in kadhai gravy with garlic, peppers, freshly ground coriander seeds and pounded red chillies. (GF/DF)
Vegetarian Classic Curries
Paneer Khurchan
Medium. Julienne of Indian cheese, bell peppers, mustard seeds topped with rich tomato gravy, finished with a touch of cream. (GF)
Khumb Hara Mattar
Medium. Button mushrooms stir-fried with garden green peas in a spicy kadhai masala. GF/DF(can be Vegan)
Makai Palak Sabzi
Mild. Spinach and Sweet corn cooked to perfection with a hint of garam masala, ginger-garlic, tomato and a hint of cream. GF (can be Vegan)
Vegetarian
Rice & Breads
Lemon Rice
Finest basmati rice flavoured with zesty lemon, fresh curry leaves, mustard, and coriander.