
A LA CARTE
L – Contains Lactose G – Contains Gluten
N – Contains Nuts S – Contains Sesame
Vg – Vegan V – Vegetarian
CS – Chef’s Signature
STARTERS
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 4.95
Basmati rice with aromatic whole spices
BREAD
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.