2 Course Lunch Menu

STARTER

MURGH PAKORA:
Chicken in an authentic batter, served with homemade sauce.

HAGGIS BONDA:
Combination of Scottish Haggis, Indian spice with green chilli, ginger & garlic.

MURGH SAMOSA:
Minced chicken in puff pastry with sweet & sour homemade sauce.

DAKSHIN FRIED FISH:
South Indian spice marinated Scottish fresh catch of the day, crispy fried.

HARA BHARA TIKKI (V):
Patties of mashed potatoes, peas, spinach, green chillies and coriander.

VEGETABLE PAKORA(V):
Crisp potato nuggets with carrots, beans, onions and coriander seeds.

SABZI SAMOSA CHAT (V):
Mixed vegetables in puff pastry with chilli, mint, and chickpeas.

MAIN COURSE

SOUTH INDIAN GARLIC MURGH - A hot dish from South India:
Chicken cooked in spicy South Indian masala, garlic and a hint of tamarind sauce.

MURGH JALFRAZI:
Vegetables cooked with steamed chicken and home grown species.

PALAK MURGH:
Tandoori cooked chicken tikka, spinach and garam masala.

MURGH KORMA:
Steamed chicken cooked with coconut and cream.

GHOST BHUNA:
Lamb with garlic, ginger and tomato in a thick masala sauce.

ANDHRA FISH CURRY:
Marinated Scottish fresh catch of the day, fresh curry leaf, coconut cream, tamarind & chilli.

TARKA DHAL (V):
Red lentils with garlic and ginger.

MIXED SABZI JALFREZI (V):
Chef’s selection of vegetables with fresh ginger and garlic.

ALOO GOBI (V):
Cauliflower, potatoes and fresh tomatoes.

All above dishes served with Pilau Rice or Plain Nan. Garlic, Peshwari or Keema Nan: £1.50 supplement.
Additional Nan and Rice charged at normal menu price.