Nov 27nd to Dec 22nd


                                      First Course:  Papadoms & Mixed Tray

Second Course: Starters


DAKSHIN FRIED FISH: South Indian spice marinated freshwater fish crispy fried.


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

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


MURGH PAKORA: Marinated in an authentic batter, fried and with homemade sauce.


MURGH TIKKA: Chicken marinated in ginger, garlic, yoghurt and whole spices.


GOSHT TIKKA: Tender lamb marinated in spicy yoghurt sauce, slow-cooked in tandoor.


ANDHRA WADA (V): Patties of green lentils with green chilli, coriander, cumin and onion.


HARA BHARA TIKKI (V): Mashed potatoes, peas, spinach and green chillies.


SABZI PAKORA(V): Crisp nuggets of vegetables and crushed coriander seeds.

Third Course: Mains

KODI CURRY: Chicken in chilli, tomatoes, onion tamarind sauce.


MURGH JALFRAZI: Vegetable cooked in steamed chicken with homegrown species.


MURGH ROGAN JOSH: Chicken with a rich sauce of tomatoes, onion and coriander.


MURGH KORMA: Steamed chicken cooked with coconut and cream.


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


PALAK GOSHT: Lamb in spinach and mustard leaves with a hint of spice.


GOSHT DOPIAZA: Tender lamb cooked with sliced onions and peppers.


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


METHI GOSHT: Slow cooked tender lamb with fresh fenugreek leaves and ground masala.


TARKA DHAL (V): Lentils with garlic and ginger.


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


PALAK ALOO(V): Potatoes pan-fried with spinach and mustard leaves.

All the above dishes served with Pilau Rice or Plain Nan