Punjab Regional Specials
October 2018

Bhalla Papadi Chaat £5.50
Soft lentil dumplings with crisp semolina chips; topped with cool, silky yoghurt, and tamarind chutney

Methi Murg - £11.95
Diced chicken leg and breast cooked in fresh fenugreek flavoured thick sauce with onion, tomatoes, ginger and green chillies

Sarson da Saag - £9
Chopped green mustard leaves braised with ginger, green chillies and maize flour

Mah Choleyan di Dal - £7.50
Channa dal with Urid dal cooked together and tempered with cumin seeds, onions, ginger, garlic chillies and fresh tomatoes

Amritsari Kulcha - £4
Tandoori bread stuffed with crushed potatoes, fresh coriander pomegranate powder, ginger, green chillies and carom seeds

Gajerela with Kulfi - £6
Warm carrot halva with nuts served with Indian ice cream

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

The Punjab Region

Punjab literally means ‘land of five rivers’ in Persian. As it was divided into two at the time of partition a part of Punjab lies is in the north west of India and the other in north east of Pakistan.

Punjab mainly consists of large fertile plains and is India’s biggest producer of wheat. Milk and its products in the form of malai (cream), paneer (cottage cheese), butter and curds are used with almost every Punjabi meal.

The most popular form of Indian food served around the world is derived from Punjabi cuisine. The concept of using the tandoor oven in Indian kitchens originated here. Communal tandoors are still used in the villages of Punjab where women gather in the evening to cook bread and share gossip.

It shares several characteristics with the cuisine of Kashmir and other adjacent states. Punjabi cuisine is diverse, and varies regionally. Punjabi food served in the restaurants originated from the ‘Dhabas’ - roadside restaurants started by Punjabi people to provide food to truckers. It would not be wrong to say that in India ‘Dhabas’ were the first restaurants. Tandoori Chicken, Dal Makhani, Karahi Paneer, Chicken Tikka, Lassi, Kheer, Jalebi; are the popular Punjabi dishes found in restaurants all over the world.

Other popular seasonal dishes are; Sarsoon da Saag – prepared with green mustard leaves; Makki di Roti – maize flour bread; and Cholle Bhaturre – chickpeas served with fried bread.

Regional Specials - Bengal
September 2018

Kakrar Vada - £7.50
Golden crab-claw meat cakes with fresh coriander, ginger and green chillies served with a pickled tomato and shrimp chutney

Chingri Malai Curry - £13
Black tiger prawns simmered in a sauce made with fresh coconut milk, onions, tomatoes and green chillies

Posto Murgi - £11.50
Traditional Bengali chicken curry made with poppy seed paste, ginger, garlic and home ground spice blend

Bhindi Panch Poran - £8.50
Okra tossed in a tangy coating masala with panch poran-five spice blend, coriander and ginger

Masoor Dal - £7.00
Red lentils tempered with panch poran-five spice blend, onion, garlic, tomatoes and green chillies

Rasmalai - £5.50
Saffron infused milk-based dessert, one of the most popular Bengali puddings

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


The region of Bengal is one of the most densely populated regions on earth, with a population density exceeding 900/km ². Most of the Bengal region lies in the low -lying Ganges–Brahmaputra River Delta or Ganges Delta, the world's largest delta. In the southern part of the delta lies the Sundarbans-the world's largest mangrove forest and home of the Bengal tiger. Though the population of the region is mostly rural, two megacities, Kolkata and Dhaka, are located in Bengal.

The Bengal region is renowned for its rich literary and cultural heritage as well as its immense contribution to the socio -cultural uplift of Indian society in the form of the Bengal Renaissance , and revolutionary activities during the Indian independence movement.

The food of this region has an emphasis on fish, vegetables and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle (yet somet imes fiery) flavours, and its huge spread of confectioneries and desserts. Fresh sweet water fish is one of its most distinctive features; Bengal's countless rivers, ponds and lakes teem with innumerable varieties of fish such as rohu, hilsa, koi or pabda. Prawns, shrimp and crabs also abound.

The use of spices for both fish and vegetable dishes is quite extensive and includes many combinations not found in other parts of India. Examples are the onion flavoured kalonji (nigella or black onion seeds), radhuni (wild celery seeds), and five -spice or paanch phoron (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds). The trump card of Bengali cooking probably is the addition of phoron, a combinat ion of whole spices, fried and added at the start or finish of cooking as a flavouring special to each dish. Bengalis share their love of whole black mustard seeds with South Indians, but unique to Bengal is the extensive use of freshly ground mustard paste.

Regional Specials - Rajasthan
August 2018

Bharwan Mirch - £6.50
Jumbo chilly stuffed with spiced cheese, served over crispy okra, drizzled with balsamic and chilli chutney

Laal Maas - £13
The famous spicy Rajasthani kid goat curry made with freshly ground red chillies, cardamom and cloves. Its addictive

Rajwada Murg - £11.50
A rich spicy chicken curry from the Royal kitchens made with onions, cashew nut paste, and roasted ground spices

Kadhi Pakoda - £7.50
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 let us know if you would like it ‘Gluten Free’

Mango Kulfi - £6
Indian ice cream made with milk and mango pulp served with a slice of mango and chopped nuts

All prices inclusive of VAT and exclusive of 10% optional service charge. All dishes may contain traces of nuts.

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 kitchen remained 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 - Mumbai Street Food
July 2018

Prawn Kolivada - £9.95
Herb and spice marinated tiger prawns crisp fried with a semolina coating accompanied with ‘Desi’ tartare

Batata Vada - £5.50
Crisp fried potato fritter flavoured with mustard seeds, ginger and fresh coriander, served with a tamarind chutney

Kolhapuri Chicken - £11.95
Diced chicken leg and breast simmered in a tangy hot sauce made with poppy seeds, sesame seeds and coconut

Bombay Kheema - £12.95
Lamb mince braised with onion, tomatoes, ginger, garlic, spices and green peas, finished with a beaten egg

Misal - £7
Home sprouted whole mung beans cooked with tomatoes topped with crispy potato sev, chopped onion and coriander

Zeera Pav - £1.95
Soft homemade buns with a touch of spice

LaSrikhand Cheesecake- £6.50
Light fluffy yoghurt cheesecake with white chocolate and saffron, served with salted caramelised pistachios.

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


Also known as Bombay; the richest and most populous city of India lies on the west coast and is the capital of Maharashtra state. Mumbai is the commercial and entertainment capital of India. It is home to Bollywood, the world’s largest film industry. Mumbai's culture is a blend of traditional festivals, food, music and theatres.

Born out of necessity, the city’s legendary street food has its origins in its now vanished mills and factories, where multitudes of workers needed quick, inexpensive meals on the go. The streets of Mumbai still burst into life each morning like a rhythmical orchestra as a legion of mobile chefs engage in a daily ritual of chopping, spicing, grilling and frying that goes on late into the night.

As you roam the streets, seek out delicacies such as poori bhaji, a flaky deep fried breakfast pastry served with spicy potato curry, or dabeli, mashed potato with a mouth-watering topping of grapes, spiced peanuts, onions and garlic chutney, sandwiched in a grilled bun.

The best places to try the Mumbai street food are found in the tourist areas, bazaars and on the beaches. Street food is mostly spicy with the influence of Kolhapur and Konkan regions. Popular street food includes Paw Bhaji (spicy mixed vegetables with a bread bap), Vada Paw (batata vada in a bap), Keema Paw (minced meat with a bap), Kaleji Masala, Misal, Pani Puri, Bhel Puri, Fish fry, Crab Masala, and Chicken Rolls.

Regional Specials - June 2017

Patra ni Machi - £7.50
Steamed fillet of fish wrapped in banana leaf with a herb, chilly and coconut paste

Kolmi nu Patio - £12.95
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 - £11.95
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 bit of coconut milk

Lagan nu Custard - £6.50
Literally means “wedding custard” – a sort of warm crème brûlée with vanilla beans and crunch of nuts

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

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

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Kachumbar (a sharp onion - cucumber salad) accompanies most meals. Popular Parsi dishes include: Chicken farcha (fried chicken), Patra nhhi (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 po pular 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 May 2018 - Awadh (Lucknow)

Bade ki Boti - £9
Beef sirloin piccata marinated and roasted over charcoal served with pickled raddish and mint chutney.
Bhalla Papadi Chaat - £6
Soft lentil dumplings with crisp semolina chips; t opped with cool, silky yoghurt, and tamarind chutney.
Nihari - £13.50
Our version of this famous stew, Goat meat simmered in a flavoursome sauce made using home ground spices, ginger and lime
Awadhi Murg Korma - £12
Diced chicken breast cooked in a rich cashew nut and cream sauce with saffron, rose and aromatic spices
Mung Dal - £7
Mung lentils tempered with cumin seeds, onion, garlic, tomatoes and chillies
Alphonso Mango - £6.50
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

Awadh (Lucknow)

Once known as Lakshmanpur, Awadh is claimed to be among the most ancient of Hindu States, now in the Indian state of Uttar Pradesh. Today it is known by the name Lucknow.

Authentic dishes ranging from kormas to kulchas, roomali rot is to parathas and flavourful biryani are famous all over the world, thanks to the Nawabs of Awadh. The art of cooking food over a slow fire, or 'Dum' style of cooking originated from this region. This process involves sealing ingredients in large pot call ed 'handi' and is placed over slow fire, allowing the ingredients to simmer in their own juices.

Awadh style of cooking is deeply influenced by the Mogul style and it closely resembles the cuisine of Kashmir and Hyderabad. The richness of Awadh cuisine l ies in its ingredients and also the diverse cooking methods. Some dishes are flavourful due to the use of rich ingredients such as cream and ghee, while others taste equally good prepared with mustard oil.

Kababs such as Shami kabab, Gilawat ka Kabab, Kak ori kabab are famous all over the world. Nihari is a meat stew usually eaten with a kulcha (bread) for breakfast. Lucknavi Biryani is one of the most famous of all. The term Biryani derives from the Persian word “Birian”, which means "roasted before cooki ng." Biryani is a mixture of basmati rice, meat, vegetables, yogurt, and spices. Kulfis (ice cream) and various rice, fruit, vegetable puddings are enjoyed as desserts during summer and halwas in winter.

Regional Specials – Indian Chinese
April 2018

Roast Duck Roll £7
Golden hoisin and chilli roast duck spring roll served with plum chutney
Fish Shu Mai £6.50
Steamed dumplings made with chopped fish, ginger and spring onions, served with a spicy crushed peanut chutney

Chilly Chicken £11
The most popular Indian-Chinese dish - diced chicken in a spicy chilli garlic sauce with diced onions and peppers
Hot Garlic Tofu £9
Silken tofu in a peppery garlic and soy sauce, with ginger and spring onions
Egg Fried Rice £4
Basmati rice stir fried with eggs and spring onions

Spiced Poached Pear £6
Pear poached with Chinese spices, served with a scoop of honey ginger ice cream 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, battered fried), 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.

Foods 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 much 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.

This makes Indian Chinese food similar in taste to many ethnic dishes in Southeast Asian countr ies 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!

March 2018 Regional Specials Menu
Syrian Christians’

Sardine Varuthathu £7
Crisp fried fresh sardines marinated with ginger, garlic, turmeric, Tellicherry pepper and dusted with rice flour
Chicken Ishtu £11
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 £7
Tangy and spicy vegetable and lentil stew made with aubergine, carrots, cauliflower, pearl onion, mustard seeds and curry leaves
Coconut Panna Cotta £6
Served with pineapple 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 Commun ity 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 Ch ristianity 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 cinnamo n. Fish and seafood dishes are very popular because of the region’s long coastline, numerou s 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 d ishes of Syrian Christians are Istu ( chicken/any meat stew made with v egetables and potatoes), Fish F ry, Meen V evichathu (fish in fiery red chili sauce), Meat T horan (dry curry with shredded coconut) and Oletherachi (dry and spicy beef dish).

Regional Specials – Goa
February 2018

Crab Masala - £8
C rab claw meat stir fried with ginger , chill i es, and spices served in a crisp filo pastry basket accompanied with coconut and cashew nut chutney

Balchão de Camarão - £12.50
Balchao is a spicy Goan pickle. Our version is slightly toned down – prawns in a thick coating sauce made with onion, dried shrimps, vinegar, cinnamon, cloves, mustard seeds and chillies
ChickenXacuti - £11
Traditional Goan chicken in a thick coating sauce made w ith home ground r oasted aromatic spices, poppy seed paste and coconut
Dali Thoy - £7
Toor lentils tempered with mustard seeds, curry leaves, garlic, and green chillies

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 is l ocated 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 in a tropical climate, with spices and fla vo u rs being intense.

The cuisine of Goa is influenced by its Hindu origin s; 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 fis h. Kingfish is the most common variety , with others including pomfret, shark , tuna and mackerel. S hellfish are plentiful with crabs, prawns, tiger prawns, lobster, squid and mussels all being popular.

The Hindu food of Goa is unique, 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.

Regional Specials – Gurkhas’
January 2018

Kukhura Momo - £6
Steamed chicken dumplings flavoured with ginger, coriander, chillies and spices served with a 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

Bhuteko Masu - £12.50
Kid goat shoulder braised with freshly ground chillies, ginger, garlic, spring onion and toasted spices

Timur Dhaneko Kukhura - £10.50
Homestyle dish - diced chicken leg simmered in an aromatic sauce flavoured with freshly ground Timur spice, coriander and chillies.

Masoor Dal - £7
Red lentils tempered with cumin, turmeric and garlic

Kheer - £5
Basmati rice and milk pudding with green cardamom, sliced coconut, cashew nuts and pistachio

Menu created by Amar Bhandari
Prices include VAT and exclude optional 10% service charge

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. Wheat becomes unleavened flatbread (roti or chapati). Typically, yogurt (dahi) and curried meat (masu)or fish (machha) or chicken (kukhura) are served as side dishes.

Festive Season Specials
November - December 2017

3 Course Tasting Menu £34 per person including rice and breads
(minimum 2 orders)
Glass of Kir Royale - £5
Mattar Malai Samosa - £6
Crisp fine pastry stuffed with melting cream cheese, green peas, ginger, chilles, herbs and spices served with tamarind chutney
Shikar ka Shami - £9.50
Shallow fried melt in the mouth Roe deer kabab, stuffed with spiced foie gras garnished with venison and carrot pickle

Malabar Prawn Curry - £12.50
Tiger prawns simmered in a tangy coconut sauce flavoured with ginger, garlic, green chilllies, fennel and curry leaves
Beef Shortrib Oletherachi - £13
Fiery hot dry beef shortrib curry made with freshly ground spices, shallots, green chillies and tomatoes
Sambhar - £7
Tangy and spicy vegetable and lentil stew made with aubergine, carrots, cauliflower, onion, mustard seeds and curry leaves

Sticky Toffee Pudding - £5.50
Light sponge made with chopped dates, accompanied with salted caramelized walnuts and a scoop of Madagascan vanilla ice cream

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

Christmas in India

India is a secular nation and houses every community. Christians are a minority and form nearly 2.3% of the population. But the fact that there are only about 25 million Christians in India, in no way lessens the observance of the festival. Moreover, the occasion is celebrated not only by Christians but by people of other religions as well.

Many Christian houses in India decorate Christmas cribs and distribute sweets and cakes to their neighbours. In many of the schools that are run by the Christian missionaries, the children actively participate in Christmas programs. Also in many non-religious schools, there is tradition of Christmas celebration. Christmas is also increasingly celebrated by other religions in India. Christmas is known as "Badha Din" (Big Day) in North and North-West India and people often plant trees on this day.

Many Christians in India celebrate Christmas. The celebrations are most noticeable in states where there are many Christians such as Goa. Christmas Day is a statutory holiday across India but there are really no Christmas only dishes.

Created by Kuroi