Chicken legs dipped into a yogurt marina de and baked in the Tandoor. Tasting notes of ginger, garlic and paprika.
Juicy chunks of Indian cottage cheese dressed in spices, and grilled with fresh paprika and onions.
Boneless chicken mildly marinated in our own ginger spice paste, and cooked in the Tandoor.
Boneless chicken marinated in Indian spices and garlic, roasted in the Tandoor.
Succulent pieces of lamb dipped in a seasoned yoghurt marinade, and roasted in the Tandoor oven.
Cooked in the Tandoor, juicy lamb chops dipped in a flavoursome yoghurt marinade.
Seasoned salmon fillets char-grilled in the Tandoor.
Fresh king prawns tossed in a yoghurt dressing, and baked in the Tandoor.
A mixed grill tasting plate of tandoori chicken, chicken tikka, tandoori garlic chicken tikka, lamb chops and seekh kebab.
Mouth-watering Mughlai dish of mildly spiced minced chicken, cooked in the Tandoor.
Traditional Punjabi recipe of chicken cooked slowly in a rich, spicy tomato sauce.
Marinated chicken from the Tandoor oven, thrown into a creamy curry sauce with paprika and onions.
Tender boneless chicken simmered in a mildly spiced, coconut sauce with dried fruit.
Featuring roasted almonds and dried fruit, a mildly spiced curry with succulent pieces of chicken.
An authentic Parsi dish, a medium spiced stew of boneless chicken and lentils, with a fresh burst of lemon juice.
Rich in flavour, pieces of chicken breast cooked in a seasoned curry gravy
Pieces of chicken breast with chopped onions, paprika and tomatoes, cooked in an intensely flavoured, thick curry sauce.
A post-colonial recipe inspired from southern India, featuring boneless chicken cooked in a hot chilli gravy.
Hugely popular in Goa, pieces of chicken and potato in a fiery chilli sauce.
Speciality of Tandoori Chicken Tikka tossed into a slightly sweet, creamy butter sauce.
Spiced boneless chicken tossed in pureed spinach.
Classic Kashmiri dish of aromatic tender lamb chunks, cooked in a gravy of browned onions and spices.
Featuring roasted almonds and dried fruit, a mildly spiced curry with succulent pieces of braised lamb.
Northern Indian delicacy of boneless lamb pieces served in a masala gravy.
Pieces of lamb roasted in the Tandoor, and dressed in a seasoned curry sauce.
Lamb chops marinated in a seasoned yoghurt sauce, before being grilled in the Tandoor.
Surrounded by lentils and with a fresh hint on citrus, lamb cooked slowly in a medium spiced curry sauce.
A flavoursome thick curry gravy, featuring tender boneless lamb and chunks of onion, paprika and tomatoes.
An creation from colonial times, chunks of tender lamb in a hot chilli curry sauce.
Boneless lamb and pieces of potato cooked in a Goan-inspired hot curry sauce.
Succulent lamb pieces cooked in a well-seasoned spinach puree.
Creating this renowned Goan dish, chunks of white fish are simmered in a lightly spiced coconut sauce.
White fish pieces delicately Messaged with a Punjabi spice rub, and then cooked in a curry sauce with paprika.
King prawns cooked in a coconut sauce with dried fruit and button mushrooms.
King prawns, onions, paprika and tomatoes cooked in a spice-rich gravy.
Succulent chicken with Middle Eastern spices cooked slowly, then folded into basmati rice and chopped nuts.
Slow cooked seasoned lamb married with basmati rice and dried fruit.
Marinated king prawns cooked in the Tandoor, and then folded into basmati rice. Finished off with a sprinkling of chopped nuts.
Seasonal vegetable selection tossed with herbs and spices, then combined with fragrant basmati rice.
Chopped potatoes and peas simmered in a light, tomato-based sauce.
Cumin infused bite-size potatoes, cooked in a thick yoghurt sauce.
Chopped potatoes and cauliflower florets cooked with roasted spices.
Whole black lentils cooked slowly before being finished with butter, cream and spices.
A Punjabi favourite, yellow lentils cooked in a base of ghee, tomatoes, onions and spices.
Pieces of flash-fried cottage cheese, placed on a bed of blended spinach.
Mashed roasted aubergine married with onions and tomatoes.
Mughlai-inspired, mildly spiced mushroom curry
A colourful dish compromising of homemade cottage cheese, tomatoes, paprika and onions.
Seasoned cottage cheese cooked in the Tandoor, then finished in a curry sauce with tomatoes, paprika and onions.
Delicate cottage cheese pieces simmered in a creamy, tomato-based sauce.
Added to a fragrant curry soup base, cubes of homemade Indian cottage cheese and fresh garden peas.
Spiced spinach puree featuring pieces of lightly fried potatoes.
Sliced okra tossed with onions, tomatoes and spices.
Punjabi style chickpeas dish, rich in flavour with light citrus notes.
Crunchy seasonal vegetables cooked in a creamy coconut sauce, mixed with roasted almonds and raisins.
Whole wheat bread made in clay oven, served plain or with butter.
Leavened white flour bread baked in the Tandoor.
Leavened white flour bread baked in the Tandoor.
Leavened white flour bread filled with seasoned minced lamb.
Leavened white flour bread stuffed with cheese.
Leavened white flour bread filled with nuts for added taste and texture.
Leavened white flour bread stuffed with spiced onions.
Leavened white flour bread garnished with crushed garlic.
Layered whole wheat bread prepared with butter.
Layered whole wheat bread with spiced potatoes.
Layered whole wheat bread prepared with fenugreek leaves, mint and butter.
Renowned basmati rice served simply, or with an added saffron aromatic.
Seasoned yoghurt with freshly chopped cucumber and tomatoes.
For added accent to your meal, pickled and spiced mango, lime and vegetables.
As an accompaniment, slightly tangy, mango-based jelly.
Unpretentious, yoghurt served simply.
Ingeniously made using lentil flour, this spiced, wafer crisp compliments any appetiser perfectly.
The classic Indian snack of spiced onion fritters served with dip
Mini fried pastries, filled with seasonal vegetables and served with a selection of Indian chutneys.
Mildly spiced pieces of cottage cheese dipped in a gram flour batter, and then lightly fried.
Chicken wings marinated in Indian spices and roasted in the Tandoor.
Sizzling Indian starter of marinated chicken breast given the Tandoor treatment
Mouth-watering Mughlai dish of mildly spiced minced meat (lamb and chicken), mixed with freshly chopped herbs before being cooked in the Tandoor.
Select cuts of white fish coated in a seasoned gram flour batter and flash fried.
King prawns flavoured with freshly grounded spices, and served on a bed of garden salad.
Cold chicken salad dazzled in spicy chutneys.
An irresistible assortment of starters selected by our chefs.
Thick chicken broth with fresh herbs.
Delicate North Indian lentil soup.
Colonial style curry soup made with chicken and lentils (served either hot or medium).
Dumplings of reduced milk served in a warm, fragrant sugar syrup.
Traditional Indian frozen dessert, flavoured with cardamom and nuts.
Basmati rice pudding garnished with dried nuts.
coffee with Indian rum, brown sugar and whipped cream
coffee with Irish Whiskey, caster sugar and whipped cream
coffee with Cointreau and whipped cream
coffee with Tia Maria, Cointreau and whipped cream
Indian tea with cardemon, masala and milk
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(excl. Delivery costs).