Regional Specials – Goa
February 2023

APPETISERS
Rava Whitebait - £7.50
Crisp fried Whitebait marinated with ginger, garlic, turmeric, chilies and dusted with semolina served with Desi Tartare sauce

MAINS
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 - £13.50
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


DESSERT
Old Monk Rum and Raisin Ice Cream - £6.50
Served on a toasted coconut crumble

All prices include VAT and exclude an optional service charge of 12.5%
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 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 January 2023
Awadh (Lucknow)



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

MAINS
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

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

DESSERT
Gulab Kulfi Falooda - £6.50
Rose flavoured ice cream served with nuts and vermicelli

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 Syrian Christians’
December 2022

STARTER
Crab Claw Rolls - £10
Crisp fried crab meat rolls with ginger, garlic, turmeric, Tellicherry pepper and curry leaves served with coconut chutney

MAINS
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 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
Boozy Christmas Pudding Samosa - £6
Served with a 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 2022


APPETISERS
Ram Ladoo - £5 V
Old Delhi Street snack – crispy mung lentil dumplings served topped with grated mooli (radish) and coriander chutney

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

Soya Champ Butter Masala - £10 v
Tandoor roasted marinated soya chop simmered in a buttery ginger and fenugreek flavoured sauce

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


DESSERT
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.

Punjab Regional Specials
October 2022

APPETISER
Shahi Guinea Fowl Tikka - £9
Guinea Fowl marinated with a paste of pistachio, crushed pepper corns, cream and spices; roasted in the tandoor, served with mint chutney

MAINS
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

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.

Andhra Pradesh Regional Specials
September 2022

APPETISER
Shikampuri Kabab - £8
Ground lamb kababs stuffed with onion, chillies, coriander and yoghurt served with mint chutney

MAINS
Kodi Mamsam Kura - £13.50
Diced chicken simmered in a sauce made with onion, tomatoes, coconut, poppy seeds and fine ground toasted spices

Chapa Pulusu - £13.50
Fiery hot Fish curry made with Andhra red chillies and tamarind extract

Tomato Pappu - £8
Toor dal tempered with mustard seeds, curry leaves and lots of fresh tomatoes


DESSERT
Khubani Kheer - £5.50
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.