Regional Specials – Goa
March 2024

Rava Sea Bass - £8.50
Crisp fried Sea bass marinated with garlic, turmeric, chilies and dusted with semolina served with pickled cucumber and coconut and cashew nut chutney

Balchão de Camarão - £14.00 
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 chilies

Chicken Xacuti - £14.00
Traditional Goan chicken in a thick coating sauce made with home ground roasted aromatic spices, poppy seed paste and coconut

Dali Thoy - £8
Toor lentils tempered with mustard seeds, curry leaves, garlic, and green chilies

Coconut Panna Cotta - £6.50
Spiced Old Monk rum and caramel sauce, coconut tuile

All prices include VAT and exclude an optional service charge of 12.5%
All dishes may contain traces of nuts


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 in a tropical climate, with spices and flavours 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, 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 February 2024
Awadh (Lucknow)


Shami Kabab - £8.50
Ground lamb kababs stuffed with chopped mint, onion and yoghurt, served with a mint chutney

Dahi ke Kabab - £7
Crisp yoghurt-based kababs flavoured with ginger, cardamom and chillies served with coriander chutney


Nihari - £16.50
Our version of this famous stew, Welsh lamb foreshank simmered in a flavoursome sauce made using home ground spices, ginger and lime

Awadhi Murg Korma - £13.50
Diced chicken breast cooked in a rich cashew nut and cream sauce with saffron, rose and aromatic spices

Navrattan Korma - £10.50
Navrattan means ‘9 gems’. Our version is made with fresh vegetables, dry fruits and nuts simmered in a creamy saffron flavoured sauce

Masoor Dal - £7.50
Red lentils tempered with cumin seeds, onion, garlic, tomatoes and chillies


Moong Dal Halva - £6.50
Roasted ‘Moong’ lentil pudding served warm topped with nuts

All prices inclusive of VAT and exclusive of 12.5% optional service charge.
All dishes may contain traces of nuts.

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 as Lucknow.

Authentic dishes ranging from kormas to kulchas, roomali rotis 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 called '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 lies 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, Kakori 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 cooking." 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
January 2024

Fish and Chives Shu Mai - £9.50
Steamed dumplings made with chopped fish, Chinese chives, ginger and shitake mushrooms, served with Szechwan chilli oil

Mapo Tofu Spring Rolls - £7.50 Vegan
Spring rolls stuffed with braised soya mince, tofu, spring onion served with sweet chilli chutney

Chilli Chicken (dry or with sauce) - £13.50
The most popular Indian-Chinese dish - diced chicken in a spicy chilli garlic sauce with diced onions and peppers

Vegetable Manchurian (dry or with sauce) - £10.50 Vegan
Chopped fresh vegetable dumplings tossed in our special sauce made with soya sauce, ginger, garlic, chillies and capsicum

Hakka Noodles - £6.50
Egg Noodles tossed with cabbage, carrots, onion and dark soy sauce

Dark Chocolate Fondant - £7.50
Served with a scoop of Madagascan Vanilla Ice Cream and Honey Comb

All prices include VAT and exclude an optional service charge of 12.5%
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 as 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.

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 icecream!

Regional Specials - Syrian Christians’
December 2023

Stone Bass Varuthathu - £11
Fresh fish fillet marinated with ginger, garlic, turmeric, Tellicherry pepper, pan fried in coconut oil and served with a coconut and cashew nut chutney

Chicken Mappas - £13.50
Diced Free Range chicken leg and breast meat simmered in a creamy aromatic coconut sauce, with ginger, curry leaves, spices and tomatoes

Lamb Shank Oletherachi - £17.50
Diced Welsh lamb shank braised with freshly ground roasted spices, sliced coconut, shallots and green chillies

Cabbage Thoran - £9.50
Finely sliced cabbage stir fried with mustard seeds, cumin, green chillies and grated coconut

Toor Dal - £8
Tangy yellow dal made with, pearl onions, mustard seeds and curry leaves

Christmas Pudding Rolls - £6
Boozy aged fruit and nut pudding crisp rolls served with warm dipping cinnamon custard

All prices inclusive of VAT and exclusive of 12.5% optional service charge.
All dishes may contain traces of nuts.

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 rarely 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 wine makers and widely consume wine in contrast to their neighbours of other faiths.

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.

Wine is generally prepared weeks in advance for festivals such as Christmas and Easter.

A favourite dish of Kerala Christians is "mappas", or chicken stew. Other dishes include; 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 - Delhi Street Food
November 2023

Ram Ladoo - £6 V
Old Delhi Street snack – crispy mung lentil dumplings served topped with grated mooli (radish) and coriander chutney

Rara Lamb - £15
Chunks of lamb braised slowly braised with lamb mince, onion, tomatoes, ginger, green chillies and spices

Malai Kofta - £12 v
Melt in the mouth dumplings of paneer, khoa and cashew nuts in a creamy ginger and cardamom flavoured fragrant sauce

Rajmah - £8.50 V
Red kidney beans soaked overnight and cooked with onion, tomatoes, chillies ginger and spices

Rabri Faluda - £6.50 v
Homemade evaporated milk pudding with a hint of cardamom mixed with soft fine vermicelli, basil seeds, chopped nuts and topped with rose granita

V – Vegan, v – vegetarian

All prices inclusive of VAT and exclusive of 12.5% optional service charge
All dishes may contain traces of nuts

Delhi Street Food

When you are in Old Delhi, you just can't miss the food there. The streets buzz with activity and are filled with the aroma of food. Chandni Chowk, often called the food capital of India, is famous for its street food. The streets are lined with halwas (sweet-sellers), namkeenwallahs (sellers of savouries) and the amazing parathewallahs (sellers of rich, flaky breads soaked in ghee). Along with many other fiery dishes you will find Keema Kaleji, a mix of lamb mince and chicken livers with a wonderful spicy flavour.

The parathas are fried in pure ghee in cast-iron pans and served with mint chutney, tamarind chutney, vegetable pickle and Aloo Subzi (spicy potatoes). The most popular varieties of these include; Aloo (potato), Gobhi (cauliflower) and Matar (peas). Besides these, there are endless other varieties and include those stuffed with paneer, mint, lemon, chilly, dry fruits, cashew, raisins, almonds, rabdi, khurchan, banana, karela, lady's finger and tomato.

Rajmah is a vegetarian dish consisting of red kidney beans in thick gravy with lots of whole spices and usually served with rice and roti. The dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala.

Those with a sweet-tooth must have a plate of hot Jalebis – a sweet made by deep-frying batter in a kind of pretzel shape and then dipped into hot sugar-syrup. Try the scrumptious Daulat ki Chaat – which is basically sweetened whisked cream topped off with the right amount of khoya (condensed milk) and bhoora (unrefined sugar) Seviyan is a sweet dish that is made from vermicelli and milk. It is not only cooked on the Muslim festival of Eid (celebrated after holy month of Ramadan), but also taken as a dessert after a normal, everyday meal. It is equally popular among Hindus and Muslims in Delhi.

Regional Specials – Gurkhas’
October 2023

Kukhura Momo - £8.50
Steamed chicken dumplings flavoured with ginger, coriander, chillies and spices served with a roast tomato garlic and sesame seed chutney

Veg Momo - £7.50 (Vegan)
Steamed dumplings stuffed with soya, cabbage, mushrooms, spring onion, tofu and ginger served with a roast tomato, garlic, and sesame seed chutney

Bhuteko Masu - £16
Welsh lamb shank braised with freshly ground chillies, ginger, garlic, spring onion and toasted spices

Timur Jhaneko Kukhura - £13.50
Homestyle dish - diced chicken leg simmered in an aromatic sauce flavoured with freshly ground Timur spice, coriander and chillies

Masoor Dal - £8 (Vegan)
Red lentils tempered with wild garlic (greens), cumin, turmeric, and asafetida

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

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. 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.

Punjab Regional Specials
September 2023

Shahi Guinea Fowl Tikka - £9.50
Guinea Fowl marinated with a paste of pistachio, crushed pepper corns, cream and spices; roasted in the tandoor, served with mint chutney

Keema Mattar - £14
Home minced lean Welsh lamb leg braised with onion, tomatoes, spices and green peas

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

Dal fry - £8
Red and yellow lentils tempered with cumin seeds, onions, ginger, garlic, chillies and fresh tomatoes

Amritsari Kulcha - £4.50
Tandoori bread stuffed with crushed potatoes, fresh coriander pomegranate powder, ginger, green chillies and carom seeds

Gajerela with Kulfi - £6.50
Warm carrot halva with nuts served with Indian ice cream

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.