Regional Specials – Goa
January 2020

APPETISERS
Crab Masala - £8.50
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 - £12.95 
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 - £11.95
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 - £5.50
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.

Best of our Specials
November - December 2019

APPETISERS
Red Mullet Varuthathu - £8.95
Crisp fried Red Mullet fillet marinated with ginger, garlic, turmeric, Tellicherry pepper and dusted with rice flour served with a coconut and cashew nut chutney

Gobhi 65 - £5.95
Crispy cauliflower florets with garlic, ginger, curry leaves and chillies served with a coconut and cashew nut chutney

MAINS
Chicken Chettinad - £11.50
Diced chicken simmered in an aromatic spicy sauce flavoured with home ground spice blend and curry leaves

Dhabe da Meat - £12.95
Our version of the popular kid goat curry found in Punjabi restaurants along the highways all over northern India

Dal Fry - £7
Red and yellow lentils tempered with cumin seeds, onions, ginger, garlic, chillies and fresh tomatoes

DESSERT
Khubani Kheer - £5.50
Creamy rice pudding with chopped nuts and topped with cinnamon scented stewed apricots

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

Celebrating Christmas in India

No regional focus over the festive season. We bring back some of your favourite dishes as our present for you to enjoy.

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. Celebrating Christmas in India No regional focus over the festive season. We bring back some of your favourite dishes as our present for you to enjoy.

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

Punjab Regional Specials
October 2019

APPETISERS
Shahi Guinea Fowl Tikka - £7.95
Guinea Fowl marinated with a paste of pistachio, crushed pepper corns, cream and spices; roasted in the tandoor, served with mint chutney

MAINS
Dhabe da Meat - £12.95
Our version of the popular kid goat curry found in Punjabi restaurants along the highways all over northern India

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

Dal fry - £7
Red and yellow lentils 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

DESSERT
Gajerela with Kulfi - £6
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.

Regional Specials - Bengal
September 2019



APPETISERS
Kakrar Vada - £8
Golden crab-claw meat cakes, with fresh coriander, ginger and green chillies, served with a pickled tomato and shrimp chutney

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

Kosha Mangsho - £13.50
Traditional Bengali goat curry made with ginger, garlic and a home ground spice blend

Masoor Dal - £7
Red lentils tempered with panch poran-five spice blend, onion, garlic, tomatoes and green chillies

DESSERT
Kesari Rabri Rasmalai - £6
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

Bengal

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 - Mumbai Street Food
August 2019


APPETISERS
Prawn Kolivada - £9.95
Herb and spice marinated tiger prawns crisp fried with a semolina coating accompanied with ‘Desi’ tartare
Bhelpuri - £5.95
Cool refreshing medley of puffed rice, roasted peas, peanuts, chopped onion, steamed sprouted moong beans tossed with assorted chutneys
MAINS
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


DESSERT
Coconut Kulfi - £6
Coconut and milk ice cream served on a coconut crumble

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

The Cuisine of Mumbai

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. 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.

As you roam the streets, you can 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 and the simplest; the most basic of ingredients go into the preparation of most dishes.

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 – Parsi
June 2019



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