PRODUCTION

Regional Specials – Gurkhas’
October 2023

APPETISERS
Kukhura Momo - £8.50
Steamed chicken dumplings flavoured with ginger, coriander, chillies and spices served with a roast tomato garlic and sesame seed chutney

Veg Momo - £7.50 (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 - £16
Welsh lamb shank braised with freshly ground chillies, ginger, garlic, spring onion and toasted spices

Timur Jhaneko Kukhura - £13.50
Homestyle dish - diced chicken leg simmered in an aromatic sauce flavoured with freshly ground Timur spice, coriander and chillies

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

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


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.

Punjab Regional Specials
September 2023

APPETISER
Shahi Guinea Fowl Tikka - £9.50
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
August 2023

APPETISER
Shikampuri Kabab - £8.50
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

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 – Parsi
June 2023


APPETISERS
Patra ni Machi - £10
Sea Bass fillet wrapped in banana leaf with herb, garlic, chilli and coconut paste; steamed and served with a lemon wedge

MAINS
Kolmi nu Patio - £14
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 - £12.50
Free range chicken simmered in a tangy cinnamon scented sauce with dried apricots and topped with crisp potato juliennes

Masoor Dal - £8
Red lentils cooked cumin seeds, onion, ginger, garlic, chillies and finished with a little coconut milk

DESSERT
Alphonso Mango Kulfi- £7
Homemade Indian milk ice cream, made with one of the best mangoes in the world, 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

Regional Specials - Maharashtra
May 2023


APPETISERS
Prawn Kolivada - £9.50
Herb and spice marinated tiger prawns crisp fried with a semolina coating accompanied with ‘Desi’ tartare

MAINS
Kolhapuri Chicken - £13.50
Free-range chicken leg and breast simmered in a tangy hot sauce made with poppy seeds, sesame seeds and coconut

Bombay Kheema - £14
Lamb mince braised with onion, tomatoes, ginger, garlic, spices and green peas, finished with a beaten egg

Toor Dal - £8
Toor lentils tempered with mustard seeds, curry leaves, garlic, and green chillies


DESSERT
Alphonso Mango Kulfi - £7
Homemade Indian milk ice cream made with one of the best mangoes in the world topped with chopped nuts

All prices inclusive of VAT and exclusive of 12.5% optional service charge.
All dishes may contain traces of nuts.

The Cuisine of Maharashtra

Maharashtra is a state in the western peninsular region of India occupying a substantial portion of the Deccan Plateau. Maharashtra is the second-most populous state in India and the second-most populous country subdivision globally. Maharashtra is one of the most industrialised states in India, it is second-most populous and is third largest Indian state in area. It’s capital Mumbai is the richest and most populous city of India. 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.

Maharashtrian cuisine includes a variety of dishes ranging from mild to very spicy ones. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form staple food of the Maharashtrian diet. Some of the popular traditional dishes include puran poli, ukdiche modak, Thalipeeth. Street food items like Batata wada, Misal Pav, Pav Bhaji and Vada pav are very popular among the locals and are usually sold on stalls and in small hotels.

Maharashtrian cuisine varies with the regions. Malvani (Konkani), Kolhapuri, and Varhadhi cuisins are examples of well-known regional cuisines. Kolhapur is famous for Tambda Pandhra rassa, a dish made of either chicken or mutton. Rice and seafood are the staple foods of the coastal Konkani people. Among seafood, the most popular is a fish variety called the Bombay duck

Regional Specials - Indian Chinese
April 2023

APPETISERS
Vegetable Spring Rolls - £6.50 Vegan
Homemade spring roll with cabbage, carrots, spring onion served with plum chutney

Chilli Paneer - £8
Soft Indian cheese tossed in a thick ginger, garlic and chilli flavoured coating sauce

Monkfish Shu Mai - £8.50
Steamed dumplings made with chopped monk fish, ginger and spring onions, served with a red chilli and vinegar dip

MAINS
Chilli Chicken - £13.50
The most popular Indian-Chinese dish - diced chicken in a spicy chilli garlic sauce with diced onions and peppers

Monks Vegetables - £9.50 Vegan
Fresh mixed vegetables, shitake mushrooms and tofu stir fried with garlic

Egg Fried Rice - £4.50
Basmati rice stir fried with eggs and spring onions

DESSERT
Yuzu and Mandarin Sorbet - £6 Vegan
Served with fresh raspberries

All prices include VAT and exclude an optional service charge of 12.5%
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!