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