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.


Regional Specials – Gurkhas’
January 2019

APPETISERS
Kukhura Momo - £6.50
Steamed chicken dumplings flavoured with ginger, coriander, chillies and spices served with a roast tomato and Szechwan pepper chutney

Malekahu ko Machha - £ 6.50
White Bait, crisp fried with ginger, garlic, carom seeds, chillies and gram flour batter served with a mustard and coriander chutney

MAINS
Bhuteko Masu - £13
Kid goat shoulder braised with freshly ground chillies, ginger, garlic , spring onion and toasted spices

Timur Jhaneko Kukhura - £11.50
Homestyle dish - diced chicken leg simmered in an aromatic sauce flavoured with freshly ground T imur spice, coriander and chillies

Masoor Dal - £7
Red lentils tempered with cumin, turmeric and garlic

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

All prices include VAT and exclude an optional 10% service charge
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.


Best of our Specials
November - December 2018

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

Fish Shu Mai £6.50
Steamed dumplings made with chopped fish, ginger and spring onions, served with a spicy crushed peanut chutney

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

Bhindi Panch Poran - £8.50
Okra tossed in a tangy coating masala with panch poran-five spice blend, coriander and ginger

Mung Dal - £7
Mung lentils tempered with cumin seeds, onion, garlic, tomatoes and chillies

DESSERT
Sticky Toffee Pudding - £6
Light sponge made with chopped dates, accompanied with salted caramelized walnuts and a scoop of Madagascan vanilla ice cream

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