STARTER

Onion bhajia, Punjabi samosa, mint chutney, tamarind sauce, garnished with beetroot salad

MAIN COURSE

MADRAS CHICKEN CURRY
Boneless chicken simmered in fairly hot gravy of red chilli, onions, garlic and a hint of lemon juice, finished with fresh coriander.
It is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai). However, the name ‘Madras Curry’ is not used in India, but was invented by restaurants in Britain.

(OR)

LAMB DOPIAZA
Diced lamb cooked with onions, shallots, ginger, garlic, black cardamoms, cloves and peppercorns.
According to the legend the dish was created when a courtier of Mughal Emperor Akbar accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India, and became a staple of Hyderabadi cuisine.

SERVED WITH
Slowly cooked yellow lentils tempered with garlic
Steamed basmati rice
Plain naan

DESSERT

GULAB JAMUN
Warm milk dumplings in a golden sweet syrup, sprinkled with crushed roasted pistachio, served with vanilla ice cream

ICE CREAM SELECTION
Coconut, Pistachio, Mango