Regional Specials - June 2017
Parsi

APPETISERS
Patra ni Machi - £7
Steamed fillet of fish wrapped in banana leaf with a herb, chilly and coconut paste

MAINS
Kolmi nu Patio - £12.50
Tiger prawns cooked in a spicy sweet and sour sauce made with onions, tomatoes, tamarind, jaggery, garlic and a special home-made spice blend

Jardaloo Salli Murgi - £11
Cinnamon scented chicken curry cooked with dried apricots, malt vinegar and topped with crisp potato juliennes

Masoor Dal - £7
Red lentils cooked cumin seeds, onion, ginger, garlic, chillies and finished with a touch of coconut milk

DESSERT
Lagan nu Custard - £6
Literally means “wedding custard” – a slightly warm crème brûlée with nuts served with a contrasting scoop of strawberry and basil sorbet



All prices inclusive of VAT and exclusive of 10% optional service charge.
All dishes may contain traces of nuts.
Please inform your server of any food allergies or intolerance.

Parsi Cuisine

Parsi also spelled Parsee, member of a group of followers in India of the Iranian prophet Zoroaster. The Parsis, whose name means "Persians", are descended from Persian Zoroastrians who immigrated to India to avoid religious persecution by the Muslims. They live chiefly in Mumbai and in a few towns and villages mostly to the north of Mumbai, but also in Karachi (Pakistan) and Bangalore (Karnataka, India). Over the centuries since the first Zoroastrians arrived in India, the Parsis have integrated themselves into Indian society while simultaneously maintaining or developing their own distinct customs and traditions (and thus ethnic identity).

The Parsis have made considerable contributions to the history and development of India, all the more remarkable considering their small numbers. Some notable Parsis are rock star Freddie Mercury, founder of Cobra Beer Lord Karan Billimoria and the founder of Tata who bought Jaguar Land Rover.

The basic feature of a Parsi lunch is rice, eaten with lentils or a curry. Dinner would be a meat dish, often accompanied by potatoes or other vegetable curry.  Kachumbar (a sharp onion-cucumber salad) accompanies most meals. Popular Parsi dishes include: Chicken farcha (fried chicken), Patra ni machhi (steamed fish wrapped in banana leaf), Dhansak (lamb, mutton, goat and vegetables in lentil and toor daal gravy), Sali murghi (spicy chicken with fine fried matchstick potatoes), Jinga no patio (shrimp in spicy tomato curry), Saas ni machhi (yellow rice with pomfret fish fillets in a white sauce), Jardaloo sali boti (boneless mutton in an onion and tomato sauce with apricots and fried matchstick potatoes). Also popular among Parsis, are the typical Parsi eeda (egg) dishes, and often dishes (such as those listed above) are served with an egg on top.

Regional Specials - Rajasthan
May 2017

APPETISERS
Bharwan Mirch - £6
Jumbo chilly stuffed with spiced cheese, served over crispy okra drizzled with balsamic and chilli chutney
Batakh ki Seekh - £8
Barbary duck meat finely minced with ginger, garlic and spices, then roasted over charcoal, served with a mint, beetroot, chickpeas salad

MAINS
Laal Maas - £13
Fiery hot goat curry made with freshly ground red chillies, cardamom and cloves
Kadhi Pakoda - £8
Gram flour and onion dumplings in an aromatic yoghurt sauce tempered with seeds from fennel, mustard, onion and coriander
Missi Roti - £3.50
Gram flour bread made with fresh herbs and spices, please do let us know if you would like it ‘Gluten Free’.

DESSERT
Alphonso Mango - £6
Considered to be the best mangoes in the world, available only during its short month long season served with a scoop of vanilla ice cream


All prices inclusive of VAT and exclusive of 10% optional service charge.
All dishes may contain traces of nuts.
Please inform your server of any food allergies or intolerance.

The Cuisine of Rajasthan

Rajasthan, now the largest state in India, is culturally rich and has artistic and cultural traditions which reflect the ancient Indian way of life. There is proof that it has been inhabited for 6000 - 8000 years.

Each religion in India has its own traditional dishes and specialties. In the royal kitchen of Rajasthan, as well as most other states, food was a very serious business and rose to the level of an art form. Hundreds of cooks worked in the stately palaces and kept their recipes a closely guarded secret. Some recipes were passed on to their sons and the rest were lost forever.

The finest cooking in India was derived from the Mughals and did influence the royal kitchens of India. But the common man's kitchenremained untouched, even more so in Rajasthan. Cooking here has its own unique flavour and the simplest; the most basic of ingredients go into the preparation of most dishes.

In the desert belt of Jaisalmer cooks use the minimum of water and prefer, instead to use more milk, buttermilk and clarified butter. Dried lentils, beans from indigenous plants like sangri, ker, etc. are liberally used. Gram flour is a major ingredient here and is used to make some of the delicacies like khata, gatta ki sabzi, pakodi, powdered lentils are used for mangodi, papad. Bajra and corn is used all over the state for preparation of rabdi, kheechdi and rotis. Rajasthani Royals are also fond of hunting and game is very popular during the winter.

Regional Specials Menu - Syrian Christians’
April 2017

STARTER
Sardine Varuthathu £6
Crisp fried fresh sardines marinated with ginger, garlic, turmeric, Tellicherry pepper and dusted with rice flour
MAINS
Chicken Ishtu £10
Chicken, potatoes, carrots and cauliflower slow cooked in an aromatic coconut sauce
Beef Short Rib Ularthiyathu £13
Spicy dry beef short rib dish made with freshly ground roasted spices, sliced coconut, shallots, green chillies and a hint of vinegar
Sambhar £8
Tangy and spicy vegetable and lentil stew made with aubergine, carrots, cauliflower, pearl onion, mustard seeds and curry leaves
DESSERT
Toasted Coconut Panna Cotta £6
Served with summer berries compote and a coconut tuile


All prices inclusive of VAT and exclusive of 10% optional service charge.
All dishes may contain traces of nuts.
Please inform your server of any food allergies or intolerance.

Syrian Christians Community

The Christian Community of Kerala (in Southern India) traces back its origin to the advent of St. Thomas, the Apostle to India, who reached the Cragnanore Port in AD 52. This community started to grow with the arrival of East Syrian settlers and Persian missionaries in 3rd century AD. It is said that the Christianity flourished here much before it was taken up by Europe.

Coconuts grow in abundance in Kerala and consequently it is widely used in the cooking. Kerala is also one of the major producers of spices such as black pepper, cardamom, cloves and cinnamon. Fish and seafood dishes are very popular because of the region’s long coastline, numerous rivers and backwater networks and a strong fishing industry.

Syrian Christians do not consume dairy products like milk or curd with fish and meats instead they use coconut milk as a substitute in preparations. They are also expert grape-wine makers and widely consume wine in contrast to their neighbors of other faiths. Wine is generally prepared weeks in advance for festivals like Christmas and Easter.

Favorite dishes of Syrian Christians are Istu (chicken/any meat stew made with vegetables and potatoes), Fish Fry, Meen Vevichathu (fish in fiery red chili sauce), Meat Thoran (dry curry with shredded coconut) and Oletherachi (dry and spicy beef dish).

Regional Specials – Indo Chinese
March 2017

APPETISERS
Roast Duck Roll £7
Golden fried hoisin and chilli roast duck spring roll served with plum chutney
Sweet Chilli Lotus Root £6
Crispy lotus root tossed in a garlic and ginger flavoured chilli sauce
MAINS
Chilli Prawn £12.50
Black tiger prawns stir fried with homemade chilli paste, garlic, soy sauce and spring onions
Chicken Cashew nuts £10.50
Diced chicken tossed in a peppery sauce with cashew nuts, diced peppers and onions
Egg Fried Rice £4
Basmati rice stir fried with eggs and spring onions
DESSERT
Spiced Poached Pear £6
Pear poached with Chinese spices, served with a banana mousse and caramelised almond crumble

All prices include VAT and exclude an optional service charge of 10%. All dishes may contain traces of nuts.

Indian Chinese Cuisine

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. This cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Most of these people are of Hakka origin; however, the dishes of modern Indian Chinese cuisine, such as Chicken Manchurian, bear little resemblance to traditional Chinese cuisine. Today, this Chinese food has become an integral part of the Indian culinary scene. In fact Chinese cuisine ranks India's favourite cuisine (after local food), growing at about 8% annually. It is the most favoured option when young people go out to eat and the second favourite (after south Indian cuisine) when families dine out.

Culinary styles often seen in Indian Chinese include chilli (spicy, batteredfried), Manchurian (a sweet and salty brown sauce) and Szechwan (a spicy red sauce). These correspond only loosely, if at all, with authentic Chinese food preparation.

Food tend to be flavoured with spices such as cumin, coriander seeds, and turmeric, which with a few regional exceptions, such as Hunan and Xinjiang, are traditionally not associated with such of Chinese cuisine. Hot chilli, ginger, garlic and yogurt are also frequently used in dishes. This makes Indian Chinese food similar in taste to many ethnic dishes in Southeast Asian countries such as Singapore and Malaysia, which have strong Chinese and Indian cultural influences.

Some of the popular Indian Chinese dishes are; Hot and Sour Soup, Sweet Corn soup, Spring Rolls, Chilli Chicken or Paneer, Chicken or Vegetable Manchurian, fish or prawns in hot garlic Sauce, Chowmein (stir fried noodles), Chicken Lollipops(wings), Sweet and Sour Prawns, Chop Suey, banana toffee fritters with ice cream and of course, deep fried ice cream!

Regional Specials – Gurkhas’
February 2017

APPETISER
Kukhura Momo - £6
Steamed chicken dumplings flavoured with ginger, coriander, chillies and spices served with roast tomato and Szechwan pepper chutney
Malekahu ko Machha - £6
White Bait, crisp fried with ginger, garlic, carom seeds, chillies and gram flour batter served with a mustard and coriander chutney

MAINS
Bhuteko Masu - £12.50
Kid goat shoulder braised with freshly ground chillies, ginger, garlic, spring onion and timur spice
Chicken Bodi Tamma - £8
Black eyed beans and bamboo shoot cooked in a spicy tomato and onion sauce finished with a squeeze of lime
Chkauni - £3
A cold side salad/pickle of potatoes and yoghurt tempered with fenugreek seeds, green chillies and sesame seed paste

DESSERT
Kheer - £5
Rich Basmati and milk pudding with green cardamom, sliced coconut, Cashew nuts and pistachio

All prices include VAT and exclude an optional service charge of 10%. All dishes may contain traces of nuts.

The Cuisine of The Gurkhas’

The Gurkhas’ are soldiers from Nepal. Historically, the terms "Gurkha" and "Gorkhali" were synonymous with "Nepali," and derived from the hill town and district of Gorkha from which the Kingdom of Nepal expanded. The name may be traced to the medieval Hindu warrior-saint Guru Gorakhnath, who has a historic shrine in Gorkha.

The former Indian Army Chief of Staff Field Marshal Sam Manekshaw, once stated that "If a man says he is not afraid of dying, he is either lying or is a Gurkha." Set against the backdrop of the Himalayas, the people of Nepal have many different backgrounds and ethnicities, and this multitude of influences is reflected within the country’s cuisine.

Nepalese dishes are generally healthier than most other South Asian gastronomies, as they rely less on the extensive use of fats and more on chunky vegetables, lean meats, pickled dishes and salads. Whilst Nepal does take heavy influences from its closest geographical companions such as India, China and Tibet, this mountainous paradise only opened up its borders to outsiders in the 1950s. It is for this reason, in addition to problems with exports and imports caused by Nepal’s geographical setting, that there is a particular focus on using locally grown produce.

Dal-rice-vegetable is the standard meal eaten twice daily. However, with land suitable for irrigated rice paddies in short supply, other grains supplement or even dominate. Typically, yogurt (dahi) and curried meat (masu) or fish (machha) or chicken (kukhura) are served as side dishes.

Valentines Dinner Menu
4 courses £35 per person (minimum 2 person)

APPETISER
(Individually plated, please choose one)
Kerala Fish Fry
Crisp fried fish fillet, marinated in a curry leaf, coriander garlic and chillies paste, served with semolina upma and coconut chutney
Zaffrani Chicken Tikka
Tandoor roasted chicken breast morsels, delicately flavoured with saffron and green cardamom, served with pomegranate mint raita and salad
Naram Dil Kabab
Heart shaped crisp crushed vegetable kababs with a melting cream cheese center, accompanied with pomegranate mint raita and salad
Palate Cleanser - Strawberry and Basil Sorbet
MAINS Please choose one
Lobster Tail - £8 supplement
Morsels of lobster sautéed in butter and finished in a creamy Pinot Grigio sauce with green peppercorns, and fresh coriander
Chicken Tikka Laphroaig Masala
Tender pieces of chicken roasted in the Tandoor, flambéed with Smokey single malt Laphroaig whiskey
Lamb Shahi Nargisi Kofta
Spices Scotch eggs in a rich cashewnut, saffron and cardamom sauce
Navrattan Korma
Literally means nine gems in a sauce, vegetables, golden raisins and nuts in well spiced creamy sauce
SIDES to share
Green Vegetable Porial, Dal Makhani
Naan / Laccha Paratha/Saffron Basmati Rice

DESSERT
Valrohna Manjari Dark Chocolate Samosa
Accompanied with a banana mousse brûlée and macerated cherry

Regional Specials - Goa
January 2017

APPETISER
Crab Masala £8
Crab claw meat stir fried with ginger, chilles, and spices served in a crisp filo pastry basket accompanied with coconut and cashew nut chutney

MAINS
Xitt Codi £12
Fish fillets simmered in a fiery red sauce flavoured with Kashmiri chillies, cumin, fenugreek, coriander, tamarind, tomatoes and coconut milk
Chicken Xacuti £10.50
Traditional Goan chicken in a thick coating sauce made with home ground roasted aromatic spices, poppy seed paste and coconut
Dali Thoy £7
Boiled Toor lentils tempered with mustard seeds, curry leaves, garlic and green chillies

DESSERT
Rum and Raisin Ice Cream £5
Served on a toasted coconut crumble

All prices include VAT and exclude an optional service charge of 10%. All dishes may contain traces of nuts.

Goa

Goa is located along India's west coast along the Arabian Sea. Seafood, coconut milk, rice and local spices are main ingredients of Goan cuisine. The area is located in a tropical climate, with spices and flavors being intense.

The cuisine of Goa is influenced by its Hindu origins; four hundred years of Portuguese colonialism, and modern techniques. The state is frequented by tourists visiting its beaches and historic sites, so its food also has an international aspect.

The cuisine is mostly seafood based, with the staple foods being rice and fish. Kingfish is the most common variety, with others including pomfret, shark, tuna and mackerel. Shellfish are plentiful with crabs, prawns, tiger prawns, lobster, squid and mussels all being popular.

The Hindu food of Goa is unique in itself, while Goan Christians are influenced by the Portuguese, who brought potatoes, tomatoes, pineapples, guavas and cashews from Brazil. Of these tomatoes and potatoes were not accepted by the Hindus until the late 20th century.

The most important part of Goan spices, the chili, was introduced to Goan cuisine by the Portuguese and became immensely popular. All these above mentioned ingredients were not used in Goan cuisine before the advent of the Portuguese.

(0)20 8546 6388
4-8 Kingston Hill, Kingston Upon Thames Surrey, KT2 7NH
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