Starters
Ajwaini Cream Prawns
King prawns cooked with garlic ajwaini seeds and cream
Spinach, Potato and Onion Pakoras with an apple and mint relish
An award winning dish as commended by Jean Christophe Novelli
Herb Lamb kebabs
Seekh kebabs cooked with spring onions garlic and coriander
Kachoris
Crispy dough balls with spicy fennel lentil paté
Papadi Chaat
Chickpeas and potatoes served with wheat crisps, raita and tamarind sauce
Main Courses
Tamarind and Bell Pepper Chicken Curry
Succulent chicken breast in a rich tomato ginger and onion sauce with peppers
Kheema Curry Puffs with Spicy Vegetables
Spicy minced lamb with peas encased in pastry served with vegetable subzhi
Stuffed Baby Aubergines
Oven baked aubergines stuffed with a chilli garlic onion and basil paste
Cauliflower Koftas
Hearty spicy cauliflower koftas in a rich spicy tomato sauce)
Side Dishes
Classic Tarka Dhal
Smooth and creamy red lentils cooked with aromatic spices
Saag Aloo
Spinach and potato cooked with fresh tomatoes ginger and fenugreek
Bundh Cabbage and peas
Spicy hot salad of Savoy cabbage and peas
Accompaniments
Fragrant Basmati Rice
Fresh Wholewheat Chapattis
Tandoori Naan
Coriander and Pomegranate Raita
Desserts
Artisan made Indian Sweet Platter
Mango Fool