Non-Vegetarian Menu 1

£24 for two courses / £28 for three courses

Starters and desserts are served pre plated and main course dishes are served in attractive copper metal pots to share. Each party member is served with all the dishes listed on the menu hence creating a unique meal experience.

Starter

Zafrani Chicken Tikka
Succulent pieces of chicken breast, marinated over night with yoghurt, herbs and spices.
Baked on live charcoals in a clay oven and served along with fresh mint and coriander relish.

Banarasi Bhajia
Our version of the popular onion bhaji. A combination of shredded onion, potatoes and spinach with fennel seeds cooked in the authentic ‘Banarasi’ style.

Main Course

Murg Makhani
Originated in the gourmet city of Delhi. Bite size pieces of chicken tikkas smothered in tomato
and alluringly spiced butter sauce.

Lamb Roganjosh
Gently cooked lamb in a traditional Luckhnawi style punctuated with a strong flavour of
knuckle juice and marrow. The most popular lamb curry in North India.

 Aloo Dum Gobhi
Braised cauliflower florets with onion and new potatoes.

Tadka Dal
Mixed Lentils tempered with garlic and red chillies.

Steamed Basmati Rice

Roasted Cumin and Saffron Pulao

 Naan
Leavened bread

Laccha Paratha
Layered whole wheat bread

Dessert

 Dairy vanilla with pods
Thick, creamy vanilla ice cream spotted with ground, aromatic vanilla pods.
or
Dairy milk chocolate chip
Smooth milk chocolate dairy ice cream with rich, dark chocolate chips.

Non-Vegetarian Menu 2

£28 for two courses / £32 for three courses

Starters and desserts are served pre plated and main course dishes are served in attractive copper metal pots to share. Each party member is served with all the dishes listed on the menu hence creating a unique meal experience.

Starter

Gilafi Lamb Seekh
Lean minced lamb kebab, wrapped with finely chopped peppers and served with spicy tomato and onion chutney.

Zafrani Chicken Tikka
Succulent pieces of chicken breast, marinated over night with yoghurt, herbs and spices. Baked on live charcoals in a clay oven and served along with fresh mint and coriander relish.

Main Course

Nilgiri Lamb Thattu Kada
Lamb cubes in a deliciously spiced gravy of fresh mint-coriander, roasted coconut and curry leaves. This popular dish originates from ‘Thattu Kadas’ which are small local eateries dotted on highways in Southern India.

 Murg Makhani
Originated in the gourmet city of Delhi. Bite size pieces of chicken tikkas smothered in tomato
and alluringly spiced butter sauce.

Aloo Dum Gobhi
Braised cauliflower florets with onion and new potatoes.

Tadka Dal
Mixed Lentils tempered with garlic and red chillies.

Steamed Basmati Rice

Roasted Cumin and Saffron Pulao

 Naan
Leavened bread

Laccha Paratha
Layered whole wheat bread

Dessert

Dairy vanilla with pods
Thick, creamy vanilla ice cream spotted with ground, aromatic vanilla pods.
or
Dairy milk chocolate chip
Smooth milk chocolate dairy ice cream with rich, dark chocolate chips. 

Non-Vegetarian Menu 3

£32 for two courses / £36 for three courses

Starters and desserts are served pre plated and main course dishes are served in attractive copper metal pots to share. Each party member is served with all the dishes listed on the menu hence creating a unique meal experience.

Starter

Prawn Koliwada
Classic mélange of king prawns, onion-garlic and asparagus cooked in Koliwada style.
‘Koliwada’ refers to a colony of Kolis (fishermen) in India.

Banarasi Bhajia
Our version of the popular onion bhaji. A combination of shredded onion, potatoes and spinach with fennel seeds cooked in the authentic ‘Banarasi’ style.

Zafrani Chicken Tikka
Succulent pieces of chicken breast, marinated over night with yoghurt, herbs and spices.
Baked on live charcoals in a clay oven and served along with fresh mint and coriander relish.

Main Course

Konkani Fish Curry
Tilapia tempered in coconut oil with mustard seeds, simmered in boldly spiced gravy,
flavoured with Cocum (souring smoked & dried fruit).

 Chicken Miravna
A favourite home style chicken curry from Mumbai with mint, coriander, fenugreek and stone ground spices.

Lamb Roganjosh
Gently cooked lamb in a traditional Luckhnawi style punctuated with a strong flavour of knuckle juice and marrow. The most popular lamb curry in North India.

Tandoori Baigan Bharta
Chargrilled aubergine blended with mildly spiced tender maize kernels.

Aloo Dum Gobhi – Braised cauliflower florets with onion and new potatoes.

Dal Makhani –  Black lentils cooked overnight with cream and butter.

Steamed Basmati Rice

Roasted Cumin and Saffron Pulao

Naan – Leavened bread

Laccha Paratha – Layered whole wheat bread

Dessert

Mango sorbet
Exotically sweet whole fruit sorbet containing ripe, fragrant mangoes.
or
Dairy vanilla with pods
Thick, creamy vanilla ice cream spotted with ground, aromatic vanilla pods. 

Non-Vegetarian Menu 4

£36 for two courses / £40 for three courses

Starters and desserts are served pre plated and main course dishes are served in attractive copper metal pots to share. Each party member is served with all the dishes listed on the menu hence creating a unique meal experience.

Starter

Prawn Koliwada
Classic mélange of king prawns, onion-garlic and asparagus cooked in Koliwada style.
‘Koliwada’ refers to a colony of Kolis (fishermen) in India.

Zafrani Chicken Tikka
Succulent pieces of chicken breast, marinated over night with yoghurt, herbs and spices. Baked on live charcoals in a clay oven and served along with fresh mint and coriander relish.

Gilafi Lamb Seekh
Lean minced lamb kebab, wrapped with finely chopped peppers and served with spicy tomato and onion chutney.

Main Course

Konkani Fish Curry
Tilapia tempered in coconut oil with mustard seeds, simmered in boldly spiced gravy,
flavoured with Cocum (souring smoked & dried fruit).

Kerala Kozhi Stew
A Keralan classic stew of chicken and vegetables with mustard seeds, curry leaves and coconut milk.

 Malabar Coastal Curry
A local delicacy from the Malabar coast in South India. Chicken breast cubes in a skilful blending
of star anise, fresh root ginger, tomatoes and virgin extract of coconut milk.
Intensified with red chillies and curry leaves.

Lamb Banjara
The ancient princely state of Rajasthan gave rise to a royal cuisine. Lamb Banjara is a traditional Rajasthani speciality of diced lamb tenderised with natural yoghurt and cooked with coarse ground spices.

Bhindi Jodhpuri – Okra, onion, tomatoes, peppers with black salt and roasted cumin.

 Tandoori Baigan Bharta – Chargrilled aubergine blended with mildly spiced maize kernels.

Dal Makhani –  Black lentils cooked overnight with cream and butter.

Steamed Basmati Rice

Roasted Cumin and Saffron Pulao

Naan – Leavened bread

Laccha Paratha – Layered whole wheat bread

Dessert

Mango sorbet
Exotically sweet whole fruit sorbet containing ripe, fragrant mangoes.
or
Dairy vanilla with pods
Thick, creamy vanilla ice cream spotted with ground, aromatic vanilla pods.

Vegetarian Menu 1

£24 for two courses / £28 for three courses

Starters and desserts are served pre plated and main course dishes are served in attractive copper metal pots to share. Each party member is served with all the dishes listed on the menu hence creating a unique meal experience.

Starters

Banarasi Bhajia
Our version of the popular onion bhaji. A combination of shredded onion, potatoes and spinach
with fennel seeds cooked in the authentic ‘Banarasi’ style.

Aloo Matar Tikki with Sprouted Beans
A classic roadside snack, of peas and potato patti drizzled with fabulous fresh chutneys

Main Course

Matar Paneer
Indian cottage cheese, garden green peas in tomato and fenugreek sauce.

Tandoori Baigan Bharta
Chargrilled aubergine blended with mildly spiced tender maize kernels.

Aloo Dum Gobhi
Braised cauliflower florets with onion and new potatoes.

Tadka Dal
Mixed Lentils tempered with garlic and red chillies.

Steamed Basmati Rice

Roasted Cumin and Saffron Pulao

 Naan
Leavened bread

Laccha Paratha
Layered whole wheat bread

Dessert

Dairy vanilla with pods
Thick, creamy vanilla ice cream spotted with ground, aromatic vanilla pods.
or
Dairy milk chocolate chip
Smooth milk chocolate dairy ice cream with rich, dark chocolate chips. 

Vegetarian Menu 2

£28 for two courses / £32 for three courses

Starters and desserts are served pre plated and main course dishes are served in attractive copper metal pots to share. Each party member is served with all the dishes listed on the menu hence creating a unique meal experience.

Starters

Punjabi Samosa Chana Chaat
Samosa stuffed with spiced peas and potatoes. Served with chana masala,
home-made mint-coriander, date & tamarind chutney.

Banarasi Bhajia
Our version of the popular onion bhaji. A combination of shredded onion, potatoes and spinach
with fennel seeds cooked in the authentic ‘Banarasi’ style.

Aloo Matar Tikki with Sprouted Beans
A classic roadside snack, of peas and potato patti drizzled with fabulous fresh chutneys.

Main Course

Palak Kofta Curry
Mixed vegetable dumplings cooked in a spiced spinach gravy

Matar Paneer
Indian cottage cheese, garden green peas in tomato and fenugreek sauce.

Tandoori Baigan Bharta
Chargrilled aubergine blended with mildly spiced tender maize kernels.

Aloo Dum Gobhi
Braised cauliflower florets with onion and new potatoes.

Dal Makhani
Black lentils cooked overnight with cream and butter.

Steamed Basmati Rice

Roasted Cumin and Saffron Pulao

Naan
Leavened bread

Laccha Paratha
Layered whole wheat bread

Dessert

Dairy vanilla with pods
Thick, creamy vanilla ice cream spotted with ground, aromatic vanilla pods.
or
Dairy milk chocolate chip
Smooth milk chocolate dairy ice cream with rich, dark chocolate chips.