A LA CARTE

L – Contains Lactose     G – Contains Gluten
N – Contains Nuts     S – Contains Sesame
Vg – Vegan     V – Vegetarian
CS – Chef’s Signature

STARTERS

Chilli prawns  L   11.95

Tandoori king prawns in mango & chilli marinade

Soft-shell crab coated with crisp vermicelli & semolina crusted crab ball, mixed berry chutney

Char-grilled ostrich fillet marinated in pickling spices, pineapple chutney

Tamarind-glazed pan-seared quail breast, bubble & squeak

A trio of Kashmiri chilli & honey tikka, black pepper & cream tikka, coriander & garlic chicken chop

Minced lean-leg-of-lamb kebab rolled in mixed bell peppers, smoked paprika & mint yoghurt

Welsh lamb chops marinated in hung yoghurt, royal cumin, ginger & fennel

Combination of adraki lamb chop, chilli prawn & coriander garlic chicken chop

Crisp pastry parcel filled with wild mushrooms, potato & peas, seasoned with chaat masala

Poppyseed-coated squash & chickpea cakes, green coconut chutney

A tangy, traditional street food ‘salad’ of sweet potatoes, chickpeas, tamarind, mint & sweet yoghurt, in a pastry basket
(Vegan & gluten-free versions available on request)

Pan-fried Indian cheese tossed in garlic, peppers, onions & chilli

Kale, spinach & red onion fritter, pineapple & tamarind chutney

MAINS

Keralan pan-seared sea bass filet in coconut, onion & tamarind sauce, curry leaf-infused organic quinoa & mash

Award-winning large spiced wild prawns, mushroom rice, Alleppey sauce & a baby leaf salad

Pan-seared scallops in spicy onion, tomato & cashew nuts masala, pilau rice

Corn-fed aromatic diced chicken breast in spicy masala – a dish of the Chettiar community of Tamil Nadu

Punjab’s favourite chicken tikka cooked in creamy fenugreek, tomato & cashew nut sauce, with a touch of honey

Slow-cooked, spicy kid goat in a classic Goan white wine vinegar, naga chilli & garlic masala, steamed rice

Oven-baked Gressingham duck breast glazed with honey, red chillies & sesame, with quinoa mash, tamarind & nutty mint sauce

Welsh lamb & aromatic rice, traditionally cooked in a paratha-dough sealed pot, cucumber raita (contains whole spices)
(Dairy-free & gluten-free versions available on request)

Traditional lamb curry with roasted coconut & onion masala

Welsh spiced rack on a bed of smoked crushed aubergines

Beetroot dumplings in almond & cashew nut sauce

Baby aubergines with sesame, peanut & tamarind sauce

cooked in creamy fenugreek, tomato & cashew nut sauce with a touch of honey

SIDES

Tangy, stir-fried okra in tomato & onion

Gunpowder-marinated fried sliced potatoes, red onion & chaat masala

The classic Indian side of curried potatoes

Crushed smoked aubergines with peas

Garlicky spinach & Indian cheese

Red lentils tempered with garlic, cumin seeds, garnished with tomato, red onion & fresh coriander

A Punjabi speciality of slow-cooked black lentils

Mushrooms cooked with spiced onion & tomatoes

Kerala-style butternut squash with fresh coconut, mustard seeds & curry leaves

RICE   4.00

Basmati rice with aromatic whole spices

BREAD

Chilli-garlic-coriander naan  L  G   4.00

Garlic naan, cheese & chilli, butter naan

ACCOMPANIMENTS

A la carte is not available during lunch (Tuesday – Friday) unless requested in advance

Prices include VAT @ current rate.
12.5% discretionary service charge will be added to the bill.
Some of our dishes may contain or have been in contact with nuts.
Please let your waiter know of any allergies or dietary requirements in advance.