|
STARTERS / GUPSHUP SMALL PLATES |
|
|---|---|
| Crispy Potato Cakes Filled with Green Peas, Cumin & Tamarind Chutney | 8.50 |
| Tandoori Broccoli & Achari Paneer Tikka With Red Onion, Tomato & Raisin Chutney | 8.00 |
| Bombay Curried Scallops, Gram Flour Crispy Vermicelli & Peanut Chat | 13.50 |
| Amritsari Crispy Prawns Coated with Royal Cumin & Kashmiri Chilly Paste, | 10.50 |
| Pickled Fennel & Dill Raita Pickle Special Chicken Wings with Roasted Tomato, Garlic & Coconut Chutn | 8.00 |
| Assorted Crispy Fried Lentil, Vegetables and Rice Crisps, Sunil’s Prawn Pickle & Mango Chutney | 4.00 |
| Spare Ribs with Toasted Nigella, Fennel Seeds, Drizzled with Dried Passion Fruit Powder | 8.00 |
|
TANDOORI CHAKHNA CHOPS/GAME |
|
|---|---|
| Venison Keema Roti with Juniper Berries, Mango Pickle, Cucumber & Date Raita | 6.50 |
| Duck Seekh Kebab With Brown Onion & Cinnamon, Pickled Lotus Root | 12.00 |
| Punjabi Chicken Tikka (Boneless Thighs) & Creamy Chicken supreme with Coriander Chutney, Corn & Cash | 10.00 |
| Jumbo Prawns, Infused with Java Pepper (Kebab Chinni), Buttermilk, Mango, Basil & Lime Salad | 12.50 |
| Tandoori Lamb Chop with Fennel, Crushed Potatoes & Strawberry Pickle | 13.50 |
|
MAINS / DESI KHANA CURRIES/BIRYANI |
|
|---|---|
| Lobster Qurma. Butter poached Irish lobster steeped in traditional Dhaniwal Qurma sauce, infused wit | 34.00 |
| Cardamom & Coriander with Varqi Parantha Tiger prawns simmered in desiccated coconut, fresh turmeric | 23.00 |
| Khatti fish curry - stone bass simmered in onions, green chilly, tomato & fresh coriander | 21.50 |
| Tandoori Guinea Fowl marinated with kalpasi (stone flower), dry ginger root & turmeric with kadhai s | 22.00 |
| Tandoori Chicken (on the bone), rice, makhani sauce, cumin raita & pickled onion salad | 23.00 |
| Butter chicken with fenugreek, ginger & cardamom with Butter naan | 23.00 |
| Chicken morsels simmered in velvety rich North Indian korma | 21.00 |
| Chicken pulao (Biryani)- perfumed basmati rice with chicken, saffron & cardamom | 23.00 |
| Kid Goat mince slowly braised with onion, garlic & black cardamom with maska pao (bread) | 23.00 |
| Traditional Lamb & bone marrow curry with onion, ground ginger & Kashmiri chilly | 21.00 |
| Bhopali style ghee roast - Lamb slowly cooked with dry spices & turmeric with tawa parantha | 23.00 |
| Rajasthani Laal Maas - Lamb Shank Simmered in Rajasthani Red Chilies, Caramelized Onion & Tomato | 23.00 |
| Wild Boar cooked slowely in traditional vindaloo sauce | 24.00 |
| Chana bhatura - Delhi special crispy deep fried bread with masala chickpea curry & mango pickle | 18.00 |
| Old Delhi style Cottage cheese in velvety tomato sauce finished with musky fenugreek & black pepper | 15.50 |
| Vegetarian Thaali is a perfect way of enjoying a complete north Indian meal. Consist of paneer, vegg | 26.00 |
| Tawa Subz -Asparagus, Beans, Baby Spinach & Broccoli tossed with Lotus Seeds & Fennel | 13.50 |
|
RAAN Serves 2/3 People - 48 Hours Notice Required |
|
|---|---|
| Slow Braised Shoulder of Lamb With Saffron Sauce, Black Lentils, Cumin Pulao, Mint Raita, Coriander | 85.00 |
|
CELEBRATORY FEAST Our Chefs will de delighted to create a special tasting menu on request using seasonal & local produce |
|
|---|---|
| 4 Course Food only | 50.00 |
| Food and Paired Wines with Each Course | 80.00 |
| VEGGIES/SHAKAHARI | |
|---|---|
| Okra with dried mango powder & fresh ginger | 6.00 |
| Pickle special potatoes with cumin, turmeric, fennel, Onion seeds & dry mango | 5.50 |
| Yellow lentils tempered with cumin | 6.00 |
| Chickpea curry flavoured with carom seeds & fennel | 6.00 |
| Warm spinach with fennel & garlic butter | 5.50 |
| Aloo Gobhi with cumin & coriander | 5.50 |
|
CONDIMENTS/SIDES All the sides are served with main courses only |
|
|---|---|
| Tandoori Bread basket (three different flavours) | 5.00 |
| Dilli wala butter naan | 3.75 |
| Basmati rice - best quality aged | 3.75 |
| Indian green salad | 4.00 |
| Mix pickle | 1.50 |
| Avocado & pomegranate raita | 4.00 |
Allergen Menus Available On Request.
A 10% discretionary service Charge Will Be Added of groups of 5 & over. All gratuities are distributed to the entire team.
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