Flavour Menu

Fried pastry filled with fresh vegetables.

Chick peas & potatoes with fresh cucumber and tomatoes in a special chaat masala.

Fried pastry filled with minced meat.

Bite size chicken marinated overnight and cooked in the tandoor.

Minced lamb mixed with various herbs and spices, skewered and grilled in the tandoor.

Chicken marinated overnight and cooked in the tandoor.

Chicken with fresh cucumber & tomato in a special chaat masala.

Chicken breast cooked in the clay oven, chopped and stir fried with fresh garlic, herbs and spices. A must try dish.

King prawn stir fried in garlic and herbs with a thick creamy sauce.

Prawns cooked in a medium spiced bhuna sauce and served on a puri.

King prawns cooked in a medium spiced bhuna sauce and served on a puri.

A combination of the tandoori chicken, chicken tikka, sheek kebab & lamb chops. Served with naan bread.

Chunks of chicken breast matured In a rich, spicy marinade of dill, fennel, black pepper, honey and a touch of mustard oil. Roasted in the tandoor with shallots and peppers then finished with a sweet mango sauce.

This is a very exotic Indian dish prepared with lamb marinated for 48 hours in spices then roasted the oven.

Chicken, on the bone, in a thick spicy sauce, flavoured with roasted and ground chillies, coriander seeds, peppercorns, cumin and fenugreek leaves then finished in a garlic sauce with dry and green chillies.

Chicken or lamb tikka delicately marinated with authentic spices, barbecued and glazed then infused with mustard seeds, herbs and spices to produce an exotic, mouth watering sauce.

This delicious dish of chicken tikka cooked in a mild sauce of coconut milk and yoghurt, flavoured with star anise, saffron and bay leaf (milk).

A famous parsi wedding dish, tender lamb or chicken cooked with garlic, ginger, diced onion, pepper, fenugreek leaves, spicy red massala & spring onions. Mild.

Marinated chicken tikka, cooked with garlic, ginger, fenugreek leaves and a touch of chilli, yoghurt, lots of fresh coriander. A very tasty, mild dish.

Tender pieces of boneless lamb cooked with ginger, garlic, coriander and whole red chilli.

These dishes are cooked with garlic, ginger and green chilli with marinated chicken or lamb. A slightly hot dish.

Diced chicken or lamb cooked with plenty of garlic & freshly sliced green chilli.

Diced boneless lamb or chicken, braised to a golden brown colour and prepared in a thick sauce consisting of onions, ginger, garlic and ground spices (garam massala).

A unique dish of smooth and spicy tikka chicken or lamb, cooked with minced meat, onions and tomato. An absolutely delicious dish.

Tender lamb or chicken marinated in a tamarind sauce, roasted in tandoor, pan fried with aromatic spices with a dynamic twist of sweet & sour flavours.

A hot curry cooked with potato in a special naga chilli sauce served madras or vindaloo hot. A very adventurous curry with an extra kick to the palate.

Very mild. A delicious partnership of yoghurt, coconut cream and spices producing a very mild but creamy texture.

Medium. AA thoroughly garnished dish with onion, garlic, lots of tomatoes and a few selected spices in a thick sauce

A maximum quantity of onions, capsicum, seasoned and fresh to produce a taste of medium to spicy.

Medium. Cooked with fresh tomatoes

Sweet, sour and hot. A beautiful combination of spices with lentils and garlic. A famous parsee dish.

A South Indian version of hot curry dishes having a greater proportion of tomato puree and hot spices which lend a fiery taste to its richness with a little freshly chopped coriander.

Fairly hot, cooked with onions, selected pieces of capsicum, tomato, green chillies and coriander The chillies make the jalfrezi taste very fresh but also make it on of the hotter curries on the menu

Medium, cooked with onions, garlic, ginger, peppers & tomatoes.

Marinated fish cooked in selected herbs and spices with garlic chilli, tomato, coriander and extra garlic

Tandoori baked chicken cooked with chef’s special mild sauce which is rich in butter.

Very mild. A delicious partnership of yoghurt, coconut cream and spices, producing a very mild but creamy texture.

A mild, sweet yoghurt based dish cooked in chef’s special sauce with a touch of cream. Mild.

Cooked in a mild sauce with coconut & lychee.

Cooked in a mild sauce with coconut & pineapple.

Medium. Cooked with fresh tomatoes, selected pieces of onions and capsicum, garlic, ginger and garnished with fresh coriander and selected spices.

Fairly hot. Cooked with onions, selected pieces of capsicum, tomato, green chillies and coriander. The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the menu.

Medium. A thoroughly garnished dish with onion, garlic, lots of tomatoes and a few selected spices in a thick sauce.

Medium. A thoroughly garnished dish with onion, garlic, lots of tomatoes and a few selected spices in a thick sauce.

Medium. A thoroughly garnished dish with lots of tomatoes and a few selected spices in a thick sauce.

Very hot South Indian dish widely know for its rich hot taste. Black pepper, lemon, garlic & red chillies and a few strong spices with potato.

A South Indian version of hot curry dishes having a greater proportion of tomato and hot spices which lends a fiery taste to its richness with a little freshly chopped coriander.

Medium hot. Saagwala is a classic curry traditionally made with spinach, a general term for tender green leaves such as spinach, mustard green and fresh fenugreek leaves.

A maximum quantity of onions, capsicum, seasoned and fresh to produce a taste of medium to spicy.

Sweet, sour and hot. A beautiful combination of spices with lentils and garlic. A famous parsee dish.

Medium. Small pieces of chicken cooked with onions, garlic, ginger, peppers and fresh tomatoes.

Sweet, sour and hot. Extensive use of garlic, tomato puree, red chilli and black pepper. A good alternative to one who likes madras or vindaloo.

Very mild. A delicious partnership of yoghurt, coconut cream and spices, producing a very mild but creamy texture.

A mild, sweet yoghurt based dish cooked in chef’s special sauce with a touch of cream. Mild.

Cooked in a mild sauce with coconut & lychee.

Medium. Cooked with fresh tomatoes, selected pieces of onions and capsicum, garlic, ginger and garnished with fresh coriander and selected spices.

A maximum quantity of onions, capsicum, seasoned and fresh to produce a taste of medium to spicy.

Medium. Small pieces of lamb cooked with onions, garlic, ginger, peppers and fresh tomatoes.

Sweet, sour and hot. A beautiful combination of spices with lentils and garlic. A famous parsee dish.

Medium. A thoroughly garnished dish with onion, garlic, lots of tomatoes and a few selected spices in a thick sauce.

Cooked in a mild sauce with coconut & pineapple.

Medium hot. Saagwala is a classic curry traditionally made with spinach, a general term for tender green leaves such as spinach, mustard green and fresh fenugreek leaves.

Fairly hot. Cooked with onions, selected pieces of capsicum, tomato, green chillies and coriander. The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the menu.

Very hot South Indian dish widely know for its rich hot taste. Black pepper, lemon, garlic & red chillies and a few strong spices with potato.

Medium. A thoroughly garnished dish with onion, garlic, lots of tomatoes and a few selected spices in a thick sauce.

Sweet, sour and hot. Extensive use of garlic, tomato puree, red chilli and black pepper. A good alternative to one who likes madras or vindaloo.

A South Indian version of hot curry dishes having a greater proportion of tomato and hot spices which lends a fiery taste to its richness with a little freshly chopped coriander.

Very mild. A delicious partnership of yoghurt, coconut cream and spices, producing a very mild but creamy texture.

Cooked in a mild sauce with coconut & lychee.

Cooked in a mild sauce with coconut & pineapple.

Medium. A thoroughly garnished dish with onion, garlic, lots of tomatoes and a few selected spices in a thick sauce.

Medium hot. Saagwala is a classic curry traditionally made with spinach, a general term for tender green leaves such as spinach, mustard green and fresh fenugreek leaves.

Medium. A thoroughly garnished dish with onion, garlic, lots of tomatoes and a few selected spices in a thick sauce.

A maximum quantity of onions, capsicum, seasoned and fresh to produce a taste of medium to spicy.

Sweet, sour and hot. A beautiful combination of spices with lentils and garlic. A famous parsee dish.

Sweet, sour and hot. Extensive use of garlic, tomato puree, red chilli and black pepper. A good alternative to one who likes madras or vindaloo.

A South Indian version of hot curry dishes having a greater proportion of tomato and hot spices which lends a fiery taste to its richness with a little freshly chopped coriander.

Very hot South Indian dish widely know for its rich hot taste. Black pepper, lemon, garlic & red chillies and a few strong spices with potato.

Prawns cooked with onions, garlic, ginger, peppers and fresh tomatoes.

Fairly hot. Cooked with onions,selected pieces of capsicum, tomato, green chillies and coriander. The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the menu.

Medium. Cooked with fresh tomatoes, selected pieces of onions and capsicum, garlic, ginger and garnished with fresh coriander and selected spices.

A mild, sweet, yoghurt based dish cooked in chef’s special sauce with a touch of cream. Mild.

Very mild. A delicious partnership of yoghurt, coconut cream and spices, producing a very mild but creamy texture.

Cooked in a mild sauce with coconut & lychee.

Cooked in a mild sauce with coconut & pineapple.

Medium. A thoroughly garnished dish with onion, garlic, lots of tomatoes and a few selected spices in a thick sauce.

King prawns cooked with onions, garlic, ginger, peppers & fresh tomatoes.

Fairly hot. Cooked with onions, selected pieces of capsicum, tomato, green chillies and coriander. The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the menu.

Medium. Cooked with fresh tomatoes, selected pieces of onions and capsicum, garlic, ginger and garnished with fresh coriander and selected spices.

Medium hot. Saagwala is a classic curry traditionally made with spinach, a general term for tender green leaves such as spinach, mustard green and fresh fenugreek leaves.

Medium. A thoroughly garnished dish with onion, garlic, lots of tomatoes and a few selected spices in a thick sauce.

A maximum quantity of onions, capsicum, seasoned and fresh to produce a taste of medium to spicy.

Sweet, sour and hot. A beautiful combination of spices with lentils and garlic. A famous parsee dish.

Sweet, sour and hot. Extensive use of garlic, tomato puree, red chilli and black pepper. A good alternative to one who likes madras or vindaloo.

A South Indian version of hot curry dishes having a greater proportion of tomato and hot spices which lends a fiery taste to its richness with a little freshly chopped coriander.

Very hot South Indian dish widely know for its rich hot taste. Black pepper, lemon, garlic & red chillies and a few strong spices with potato.

A mild, sweet, yoghurt based dish cooked in chef’s special sauce with a touch of cream. Mild.

Very mild. A delicious partnership of yoghurt, coconut cream and spices, producing a very mild but creamy texture

Cooked in a mild sauce with coconut & lychee.

Cooked in a mild sauce with coconut & pineapple.

Medium. A thoroughly garnished dish with onion, garlic, lots of tomatoes and a few selected spices in a thick sauce.

Vegetables cooked with onions, garlic, ginger, peppers and fresh tomatoes.

Fairly hot. Cooked with onions, selected pieces of capsicum, tomato, green chillies and coriander. The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the menu.

Medium. Cooked with fresh tomatoes, selected pieces of onions and capsicum, garlic, ginger and garnished with coriander and selected spices.

Medium hot. Saagwala is a classic curry traditionally made with spinach, a general term for tender green leaves such as spinach, mustard green and fresh fenugreek leaves.

Medium. A thoroughly garnished dish with onion, garlic, lots of tomatoes and a few selected spices in a thick sauce.

A maximum quantity of onions, capsicum, seasoned and fresh to produce a taste of medium to spicy.

Sweet, sour and hot. A beautiful combination of spices with lentils and garlic. A famous parsee dish

Sweet, sour and hot. Extensive use of garlic, tomato puree, red chilli and black pepper. A good alternative to one who likes madras or vindaloo.

Fairly hot. Cooked with fresh lemon, lime leaves & coriander in a thick sauce.

A South Indian version of hot curry dishes having a greater proportion of tomato and hot spices which lends a fiery taste to its richness with a little freshly chopped coriander.

Very hot South Indian dish widely know for its rich hot taste. Black pepper, lemon, garlic & red chillies and a few strong spices with potato.

Rich, mild dish with fresh cream, butter and a hint of lemon.

Fairly hot. Cooked with onions, selected pieces of capsicum, tomato, green chillies and coriander. The chillies make the jalfrezi taste very fresh but also make it one of the hotter curries on the menu.

Very mild. A delicious partnership of yoghurt, coconut cream and spices, producing a very mild but creamy texture.

Medium. Cooked with fresh tomatoes, selected pieces of onions and capsicum, garlic, ginger and garnished with coriander and selected spices.

Paneer cooked with onions, garlic, ginger, peppers and fresh tomatoes.

A mild, sweet, yoghurt based dish cooked in chef’s special sauce with a touch of cream. Mild.

Medium. A thoroughly garnished dish with onion, garlic, lots of tomatoes and a few selected spices in a thick sauce.

Vegan Option Available

Spinach & Potato

Potato

Okra

Aubergine

Garlic Laced Lentils

Spinach & Indian Cheese

Chickpeas

Spinach & Lentils

Cauliflower & Potato

Spinach & Chickpeas

Prawn, Vegetable and Egg

Egg & Peas

4.8% ABV

4.8% ABV

Italy

USA

Italy

Argentina