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Our Menu
Regional Specialities
DHABA PALAK PANEER (Grand Trunk Road, Punjab Province)£10.95
Unaged fresh cheese, pureed spinach tempered with garlic and fresh coriander
SABZI PANCHRATNI (Jaipur, Rajasthan)£10.95
Baby corn, broccoli, courgette, mange tout, mushrooms, onions and peppers tossed in wok
MURG JAL-FREZI (Calcutta, West Bengal)£11.95
Sliced grilled chicken breast stir-fried with juliennes of chillies, onions and bell peppers
MURG KORMA (Uttar Pradesh)£11.95
The jewel in the kitchen of kitchens of Mughal Palaces, Chicken cooked in mild sauce with aromatic spices
BUTTER CHICKEN (Delhi)£11.95
Marinated grilled chicken simmered in buttery tomatoes and femmgreek leaves
CTM (1970’s Glasgow, Scotland)£11.95
Chicken tikka masala, A British national favourite……. “Enough Said”
KORI GASSI (Mangalore, Karmataka)£11.95
Chicken tempered with curry leaves, chillies and coconut milk
MURG SALLI ZARDALOO (Gujarat)£12.50
Chicken soaked with dried apricots, garlic , ginger, cinnamon and green cardamom, topped with crispy straw potatoes
UPPU KARI (Karaikundi, Tamil Nadu)£12.95
Diced lamb cooked with shallot, garlic, ginger, red chillies, fennel and curry leaves
RAILWAY LAMB CURRY (Bombay, Maharashtra)£12.95
A wholesale dish once served on the long train journey from Bombay to Calcutta
ROJAN JOSH (Kashmir)£12.95
Braised diced lamb cooked in browned onions, garlic, ginger and crushed red chilli
KADHAI GOSHT (Punjab)£12.95
Slow cooked diced lamb with tomatoes, garlic, and femmgreek finished with garam masala
DUM BIRYANI (Lucknow, Awardh)£14.50
Diced lamb or chicken cooked with basmati rice, cinnamon, bay leaves, cardamom and yoghurt, tightly sealed and cooked over a slow fire, served with Raitha
KHYBER PASS RAAN (Khyber, Pakhrunkhwa)£16.95
Shank of lamb braised in robust gravy of poppy seeds, onion, tomatoes and ginger, served with pulao rice, Brought to the courts and palaces by the travelling soldiers of the North West Frontier
SHIKIRI CHAMPEN (Bhopal, Madhya)£18.95
Flame grilled lamb cutlets gently simmered with chopped onions, ginger and crushed whole spices, served with steamed basmati rice. A post hunting favourite of the Nawabs and British Governors
MEEN MOILEE (Kerala)£17.95
Pan-fried Seabass in a light sauce of coconut milk, curry leaves, garlic and chillies, served with steamed rice
TAWA JHINGA (MIlitary Bazar, Old Delhi)£15.95
Black tiger prawns poached in roasted chillies, cumin seeds, peppers, onions, tomato and coriander
JHINGA MASALA (Malabar)£15.95
Black tiger prawns gently simmered in a garlic, chilli, coconut and lime masala, tempered with mustard seeds and aromatic curry leaves
LASOONI MIRCH JHINGA (Kolhapur)£17.95
King prawns blended in a ‘Bhuna’ semi-dry sauce, tossed with sliced fresh garlic and green chillies
CHINGRI JHOL (Assam, East Bengal)£17.95
Butterfried Bengal king prawns simmered in thin gravy of mustard oil, cardamom, cinnamom and cloves
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