Mains
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18.00
Butter Chicken
Tandoori Grilled chicken simmered in spiced butter fenugreek and kasoori methi leaves masala gravy with a touch of honey, pepper.18.00 -
18.00
Chicken Chat Pat
Chicken cut into bite size pieces and marinated in ginger and garlic and cooked in a mystery sauce (chef’s speciality), leaving a tickly taste and amazing flavour on the pallet.18.00 -
19.00
Bezawada Railway Goat Curry
Diced goat stewed in an unusual but smooth and medium spiced garam masala flavoured with onion, cumin, fenugreek seeds and fresh curry leaves.19.00 -
21.00
Prawn & Scallop Lababdar
King sized prawns and scallops cooked to perfection in a delicate sauce based on fresh tomatoes, ginger and shallots and flavoured with coriander and fenugreek.21.00 -
19.00
Roganjosh Punjabi
Traditional lamb/beef curry prepared the way North Indians love it-with Kashmiri red chillies and flavoured with black cardamom.19.00 -
18.00
Chicken Chukka
Tender Chicken pieces coated with curry leaves, turmeric and other Indian spices served dry, Chefs recommendation.18.00 -
21.00
Desi Lamb Shanks
8 hours slow cooked lamb shanks with whole spices, shallots, carrot, garlic cloves and tomatoes, served on a bed of potato mash.21.00 -
18.00
Gutti Vankai (V)
Stuffed whole baby eggplant (Brinjal) in a ground paste of cashew, peanut, sesame and coconut cooked to perfection in Hyderabadi style (south Indian).18.00 -
19.00
Kerala Korma
Cubes of meat cooked with a thick sauce of coconut, cashew nuts and flavoured with green cardamom.19.00 -
20.00
Fish Makhni
Fillets of ling fish barbequed in Tandoori and simmered in tomato, royal sauce with a touch of fresh coriander.20.00 -
18.00
Malai Kofta (V)
Dumplings made from potato and cheese, tossed in an authentic combination of curry leaves, mustard seeds and simmered in Mughlai gravy.18.00 -
18.00
Paneer Butter Masala (V)
Cubes of homemade cheese (paneer) cooked in a rich batter and tomato sauce with cream, honey and pepper.18.00 -
18.00
Bhindi Masala (V)
Baby okra shallow fried, tossed with onion, ginger, garlic and fresh tomatoes along with tangy tamarind paste.18.00 -
18.00
Palak Paneer (V)
Cottage cheese served in a rich spinach and onion gravy with a touch of cream.18.00 -
18.00
Kadai Vegetables (V)
Beans, carrot, cauliflower, peas, onion and capsicum pan fried in kadai and simmered in tomato gravy along with spices and dry chilli.18.00 -
17.00
Dal Bhukara (V)
Mix of black dhal and kidney beans simmered for 12 hours, cooked with tomato and cream over tandoor for smoky lentil flavour.17.00 -
18.00
Tawa Mushroom (V)
Boiled button mushroom sautéed with tadka sauce, fresh chilli, sesame seed powder, fenugreek seed powder and fresh coriander.18.00