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