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 lamp 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