PRODUCTION

Regional Specials January 2025
Awadh (Lucknow)



APPETISERS

Shami Kabab - £9.50
Ground lamb kababs stuffed with chopped mint, chillies and onions, served with mint chutney and pickled onion

Dahi ke Kabab - £7.50
Crisp yoghurt-based kababs flavoured with ginger, cardamom and chillies served with coriander chutney and pickled onion

MAINS

Nihari - £18.50
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 - £14.50
Diced chicken breast cooked in a rich cashew nut and cream sauce with saffron and aromatic spices

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

Masoor Dal - £8
Red lentils tempered with cumin seeds, onion, garlic, tomatoes and chillies

DESSERT

Laal Gajjar ka Halva - £6.50
Winter red carrot and milk pudding served warm with malai kulfi, 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 - Syrian Christians’
December 2024

STARTER
Sea 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

MAINS
Chicken Mappas - £14.50
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 - £18.50
Diced Welsh lamb shank braised with freshly ground roasted spices, sliced coconut, shallots and green chillies

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

DESSERT
Kerala Christmas Cake - £6
Made with nuts, dry fruits, cinnamon, nutmeg and served with 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 – Parsi
November 2024


APPETISERS
Patra ni Machi - £11
Sea Bass fillet wrapped in banana leaf with herb, garlic, chilli and coconut paste; steamed and served with a lemon wedge

Veg Cutlet - £7.50
Popular Irani café snack, crisp golden cutlets stuffed with coconut, dried berries and spices served with mint chutney

MAINS
Kolmi nu Patio - £15
Tiger prawns cooked in a spicy sweet and sour sauce made with onions, tomatoes, tamarind, jaggery, garlic and a homemade spice blend

Jardaloo Salli Murghi - £14.50
Free-range chicken simmered in a tangy cinnamon scented sauce with dried apricots and topped with crisp potato juliennes

Masoor Dal - £9
Red lentils flavoured with cumin seeds, onion, ginger, garlic, chillies and finished with a little coconut milk

DESSERT
Guava Trifle - £6.50
Fresh guava, custard, cake, whipped cream and guava jelly, topped with chopped nuts

All prices inclusive of VAT and exclusive of 12.5% 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

Punjab Regional Specials
October 2024

APPETISER
Shahi Guinea Fowl Tikka - £10.50
Tandoor roasted breast and leg chunks, pistachio and cream marinade, mint chutney, pickled carrot

Sector 17 Aloo Tikki - £7.50
Stuffed potato cutlets, Yoghurt, chickpeas, chutneys, chopped onion

MAINS
Keema Mattar - £15.50
Home minced lean Welsh lamb leg braised with onion, tomatoes, spices and green peas

Sarson da Saag - £10.50
Chopped green mustard leaves braised with ginger, green chillies and maize flour

Dal fry - £9.50
Red and yellow lentils tempered with cumin seeds, onions, ginger, garlic, chillies and fresh tomatoes

Amritsari Kulcha - £5
Tandoori bread stuffed with crushed potatoes, fresh coriander pomegranate powder, ginger, green chillies and carom seeds

DESSERT
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.

Regional Specials – Gurkhas’
September 2024

APPETISERS
Kukhura ko Momo - £9
Steamed chicken dumplings flavoured with ginger, coriander, chillies and spices served with a roast tomato garlic and sesame seed chutney

Veg Momo - £9 (Vegan)
Steamed dumplings stuffed with soya, cabbage, mushrooms, spring onion, tofu and ginger served with a roast tomato, garlic, and sesame seed chutney


MAINS
Bhuteko Masu - £19
Welsh lamb shank braised with freshly ground chillies, ginger, garlic, spring onion and toasted spices

Timur Jhaneko Kukhura - £14
Homestyle dish - diced chicken leg simmered in an aromatic sauce flavoured with freshly ground Timur spice, coriander and chillies

Sukkha Pholgobhi ko Tarkari - £9
Cauliflower braised with onion, ginger, green chillies and spices

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

DESSERT
Kheer - £6
Basmati rice and milk pudding with green cardamom, sliced coconut, cashew nuts and pistachio


All dishes may contain traces of nuts

Andhra Pradesh Regional Specials
August 2024

APPETISER
Shikampuri Kabab - £9.50
Ground lamb kababs stuffed with onion, chillies, coriander and yoghurt served with mint chutney

Gobhi Sixty-Five £6.50
Crispy cauliflower with ginger, garlic, curry leaves served with tomato chutney

MAINS
Kodi Kura - £14
Diced chicken simmered in a sauce made with onion, tomatoes, coconut, poppy seeds, Guntur chillies and fine ground toasted spices

Chapa Pulusu - £14
Fiery hot Fish curry made with Andhra red chillies and tamarind extract

Panasa Puttu Koora £10.50
Young Jackfruit cooked in tangy masala, topped with cashew nuts

Tomato Pappu - £8.50
Toor dal tempered with mustard seeds, curry leaves and lots of fresh tomatoes


DESSERT
Khubani Kheer - £6
Creamy rice pudding with chopped nuts and topped with cinnamon scented stewed apricots


All dishes may contain traces of nuts

The Andhra Pradesh Region

Andhra Pradesh (AP) is one of the 29 states of India. It is India's fourth largest state by area and fifth largest by population, with more than 84 million inhabitants in 2011. Its capital and largest city, Hyderabad, is the fourth most populous city in India.

AP is famous for its hot and spicy cuisine along with its rich cultural heritage. The cuisine includes both the original Andhra cuisine and the Hyderabadi cuisine, having a Mughlai influence. Out of these two cuisines, the former one is more hot and spicy. The traditional Andhra dishes are absolutely mouth-watering having a liberal use of spices.



Every meal; snacks, lunch, dinner, etc; have their own local specialty. Eating habits are quite varied as there is a mixture of Hindu and Muslim styles of eating. AP dishes are mainly vegetarian and only in the coastal areas seafood is preferred. The staple food of Andhra Pradesh is Rice, which is served with sambar. It is also served with other lentil preparations along with vegetables.

Sweet delicacies like Khubani kheer, Sheer korma, Shahi Tukra, Gajr ka halwa, Seviyan ka zarda; are few of the popular sumptuous delicacies from the region.

Valentines Dinner Menu
4 courses £34.95 per person (minimum 2 person)

APPETISERS - Individually plated, please choose one

Non-Vegetarian Plate
Amritsari Fish - crisp fried fish fillet, masala mushy peas & desi tartare
Saffron Chicken Tikka - tandoor roasted chicken breast, mooli salad

Vegetarian Plate
Aloo Tikki Chaat - Crushed potato cutlets, yoghurt, chutneys and pomegranate Bharwan Mirch - crisply fried, cream cheese stuffed chilli, mooli salad

Palate Cleanser - Strawberry and Basil Sorbet

MAINS - Please choose one
Mangalorean lobster tail (£8 supplement) - tangy coconut sauce
Awadhi Chicken Korma - cashew nut, saffron and cardamom sauce
Lamb Nalli Salli - cinnamon scented fore shank, dried apricots, malt vinegar
Navrattan Korma - asparagus, broccoli, carrots, cauliflower, beans, mangetout, paneer, golden raisins, and nuts, 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 saffron, rose and yoghurt cheesecake topped with caramelized pistachio

Price inclusive of VAT and exclusive of a discretionary 10% service charge.
All dishes may contain traces of nuts