Regional Specials - Rajasthan
July 2019



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

MAINS
Laal Maas - £12.95
The famous spicy Rajasthani kid goat curry made with freshly ground red chillies, cardamom and cloves. It’s addictive.

Rajwada Murg - £11.95
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 - £3.95
Gram flour bread made with fresh herbs and spices

DESSERT
Kheer - £5.50
Creamy Basmati rice pudding with 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 – Parsi
June2019



APPETISERS
Patra ni Machi - £8
Red Mullet fillet wrapped in banana leaf with herb, garlic, chilli and coconut paste; steamed and served with a lemon wedge

MAINS
Kolmi nu Patio - £12.95
Tiger prawns cooked in a spicy sweet and sour sauce made with onions, tomatoes, tamarind, jaggery, garlic and a homemade 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 littlecoconut milk

DESSERT
Lagan nu Custard -£6.50
Literally means “wedding custard” –a sort of crème brûlée with vanilla and a crunch of nuts served with a scoop of Malai Kulfi

All prices inclusive of VAT and exclusive of 10% optional service charge.
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 starFreddie 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 Parsieeda (egg) dishes, and often dishes (such as those listed above) are served with an egg on top


Regional Specials May 2019
Awadh (Lucknow)



STARTER
Bade ki Boti - £8.50
Beef sirloin piccata marinated and roasted over charcoal served with pickled radish and mint chutney

MAINS
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 - £12.50
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

DESSERT
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 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 Syrian Christians’
April 2019

STARTER
Red Mullet Varuthathu - £8
Crisp fried fillets marinated with ginger, garlic, turmeric, Tellicherry pepper and dusted with rice flour, served with a coconut and cashew nut chutney

MAINS
Chicken Ishtu - £11.50
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 aubergines, carrots, cauliflower, pearl onions, mustard seeds and curry leaves

DESSERT
Coconut Panna Cotta - £6
Served with mixed 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 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–Indian Chinese
March 2019

APPETISERS
Roast Duck Roll - £7.50
Golden hoisin and chilli roast duck spring roll served with plum chutney

Fish Shu Mai - £6.95
Steamed dumplings made with chopped fish, ginger and spring onions, served with a spicy crushed peanut chutney


MAINS
Chilly Chicken - £11.50
The most popular Indian-Chinese dish -diced chicken in a spicy chilli garlic sauce with diced onions and peppers

Hot Garlic Tofu - £9.50
Silken tofu in a peppery garlic and soy sauce, with ginger and spring onions

Egg Fried Rice - £4.25
Basmati rice stir fried with eggs and spring onions

DESSERT
Toasted Coconut and Jaggery Ripple Ice Cream - £6
Served with coconutcrumble

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 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 – Goa
February 2019

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

MAINS
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


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 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 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.