The Chutney

Finely chopped onions mixed with gram flour, seasoned with herbs and spices, deep fried. Very popular starter.

Seasonal vegetables marinated with gram flour with a touch of spice and deep fried.

Deep fried thin and crispy pastry filled with lightly spiced fresh vegetables.

Home made paneer steeped in yogurt and very light spices. Grilled slowly in the tandoor. A classic starter.

A selection of four different vegetarian items.

Cubes of chicken breast marinated overnight in yoghurt and hand pounded light spices. Delicately grilled in the tandoor.

Chicken marinated in chef’s very own garlic and herbs recipe.

Shallow fried potatoes cake filled with lightly spiced lamb mince.

A traditional kebab of Mughlai cuisine. Minced steak is pan fried giving it a juicy and succulent taste. Wrapped in fried egg.

Minced lamb coated with cheese, fresh herbs and light spices and glazed in the tandoor.

Skewered and char grilled Scottish salmon marinated overnight in yoghurt and very light spice. Delicately grilled in the tandoor.

Tiger king prawns in a delicious light and zesty sauce and wrapped in a puri.

Seasonal squid marinated in fresh ground spices. Slowly pan fried with fresh peppers.

A selection of four different non-vegetarian items.

A selection of tandoori dishes which include tandoori chicken, lamb chop, chicken tikka, paneer tikka and tandoori king prawn.

Cubes of chicken breast marinated overnight in yoghurt and hand pounded light spice. Delicately grilled in the tandoor.

Chicken tikka delicately cooked on a skewer with grilled capsicum, tomatoes and onions.

Spring chicken marinated overnight in yoghurt and hand pounded spice.

Skewered succulent tender lamb chops marinated with yoghurt, mint and very light spice.

Skewered and char grilled Scottish salmon marinated overnight in yoghurt and very light spice. Delicately grilled in the tandoor.

Succulent king prawns marinated in whole spices, garlic and fresh herbs.

Skewered and grilled chunks of cottage cheese delicately grilled with grilled capsicum, onions and tomatoes.

Tikka Masala is one of the most popular dishes around. Chicken tikka from the tandoor cooked in almond powder and coconut powder gravy. A smooth, sweet and fruity dish

Tender chicken cooked with smooth coconut powder, almond powder and blended with fresh cream and yogurt.

Chicken tikka from the tandoor prepared in a rich creamy sauce finished with fresh cashew nuts.

A Central Indian style of cooking. Chicken cooked in a coconut cream, pepper and tomato based sauce finished with coarsely ground spices.

Chicken tikka from the tandoor immersed in a creamy tomato sauce with additional flavouring of tamarind giving it a distinct sour taste.

A Hyderabad specialty. Chicken cooked in a very simple thick tomato based sauce.

Popular Indian dish made with chicken and lamb mince simmered in a rich spicy flavoured tomato sauce.

Another popular Indian dish made with chicken strips from the tandoor. Cooked with fresh spinach, fenugreek and ground spices.

Combination of finely ground spices, fresh green herbs and touch of green chillies all delicately cooked in a coconut based sauce.

This is a type of north west Indian style of cooking. Using tender chicken accompanied with sliced peppers and onion, cooked in fresh ground spices. Medium spiced with lots of flavours.

Fresh ground pieces cooked largely in the same way as those for a curry. Contents are cooked at high temperatures. The fresh spices, herbs and chillies added during the final stages of cooking make it flavoursome and colourful.

Spicy preparation of chicken cooked in spices finished in a semi dry fresh garlic sauce.

An extra spicy preparation of chicken sautéed with sliced onion, fresh green chillies, peppers and curry leaves.

Tender chicken in a combination of coconut, tomatoes and spices. Finished in a spicy rich zesty sauce.

Lamb cooked in a creamy cashew nut and almond based sauce. Cooked in a very mild thick sauce.

A central Indian style of cooking. Tender lamb cooked in a cream, pepper and tomato based sauce finished with coarsely ground spices.

Tender lamb cooked in a tomato based sauce with fresh cooked tomatoes. A traditional Kashmiri signature dish.

This is a type of north west Indian style of cooking, using tender lamb accompanied with sliced peppers and onion, cooked in fresh ground spices. Medium spiced with lots of flavours.

Tender dices of lamb cooked with fresh spinach, fenugreek and spices.

A Hyderabadi specialty lamb cooked in a very simple thick tomato based sauce.

Combination of finely grounded spices, fresh green herbs and touch of green chillies all delicately cooked in a coconut based sauce.

Classic Afghan dish. Tender dices of lamb cooked with whole chick peas.

Fresh ground spices cooked largely in the same way as those for a curry. Contents are cooked at high temperatures. The fresh spices, herbs and chillies added during the final stages of cooking make it flavoursome and colourful.

This classic Parsee dish consists of tender lamb cooked in hot lentil sauce.

Tender lamb sautéed with red peppers, fresh ginger, herbs and finished with crushed red hot chilli seeds.

Lamb cooked in a spicy Naga chilli sauce. Classic Bengali dish.

This famous dish is a Goan speciality. Consisting of fish simmered in a tangy curry with accompanied with coconut and red chillies.

A seasonal fish cooked with onions, tomatoes, garlic with touches of cumin mustard seeds and red chillies.

White tilapia fish cooked with potatoes, prepared in ground spices in a vinaigrette sauce.

A central Indian type of cooking. Prawns cooked in a cream, pepper and tomato based sauce finished with coarsely ground spices.

Prawns cooked in a light sweet and sour sauce.

Prawns cooked in thick sauce with chopped onions, pepper, quartered tomatoes with a touch of ginger and garlic.

King prawns cooked with spinach, fenugreek and spices.

King prawns cooked with fresh chopped chilli, ginger, tomatoes and curry leaves.

Chopped spinach tossed with quartered potato, chopped shallots, garlic and cumin.

small cubes of Indian cottage cheese cooked with spinach in a creamy sweet sauce.

Mixed lentils cooked with spinach leaves.

slightly spiced potatoes and cauliflower dish.

a very simple potato preparation.

yellow lentils cooked and sizzled with chopped garlic, cumin and light spices.

stir fried fresh okra prepared with diced onions.

traditional north indian dish made with chickpeas, and cubes of paneer.

aubergine prepared with fresh onions, tomatoes and peppers.

mushrooms cooked in dry stir fried method of cooking.

Special Pearl boiled rice.

Flavoured Basmati rice.

Pilau rice cooked with cashews and finely chopped fresh lemon zest.

Finely chopped mushrooms tossed in with pilau rice.

Flavoured Basmati rice stir fried with eggs, and fresh vegetable.

Leavened bread with flour, eggs and milk baked in the tandoor. Perfect with a tandoori dish.

Naan bread filled with almond paste and coconut.

Naan filled with fresh minced lamb.

Naan bread topped with garlic and coriander.

Naan with a hint of cheese flavour.

Flaky thick bread layered with butter.

Light deep fried roti.

Thin bread prepared on a dry pan.

Flat and crispy wheat bread. Baked in the tandoor.

An Indian salad of chopped cucumbers, tomatoes, onions, coriander and lemon juice garnished with cocktail onions.

Green leaves accompanied with chopped cucumber, tomatoes and sliced lemon wedges.

Finely chopped onions, cucumber and tomatoes dipped in home made plain yoghurt.

Home made plain yoghurt.