Biryianis
- BiryianisNearly everywhere in India, there is a biryiani. For centuries they have been the dish around which feasts for Moghuls and Nawabs have been centred. Our biryianis are cooked in fragrant himalayan basmati rice with premium grilled or curried meats;
Traditional Curries
- KurmaThe Qorma in North India & the Kurma in Bangladesh are worlds apart. But this is the mild mellow yellow British Korma - rich & creamy, gently spiced with hints of coconut & cardamom
- MadrasA hot spicy old school ruby from the south - enlivened by a splash of lime juice
Rice & Bread
- Steamed Basmati Rice
- Himalayan Pilau Rice
- Mushroom Rice
- Bengal Egg Fried RiceA spicy egg fried rice with spring onion, green chilli, onion, coriander and tumeric
- Indo-Chin Massala NoodlesEverywhere in India there is now a Chinese influence, and especially so in the northern border states close to Nepal and China. Our vegan noodles are cooked in a spicy tomato and tamarind sauce with spring onion and coriander. (Please make a note if you would like them milder)
- Indo-Chin Keema NoodlesHot spicy noodles with lamb mince
- Spicy Egg NoodlesA spicy noodle dish with spring onion, green chilli, onion, coriander and tumeric
Tandoor Oven Grills
- Finest Lamb Rump Tikka & SaladWelsh prime cut of lamb, steeped in classic tandoor yoghurt massala. Cooked to medium and sliced.
- Tandoor Rotisserie ChickenTurmeric steeped chicken, finished with a traditional tandoor baste
- Chicken Tikka & SaladClassic tandoor grilled chicken breast, succeeding a long slumber in yoghurt, lemon juice and ground spices
- Black & Blue Mutton ChopsEnglish lamb chops, cooked the Indian way – un-trimmed for juiciness – charred on the outside, medium pink on the inside
- Tandoori Tiger Prawns & SaladMarinated with ginger, yoghurt, paprika and ground spices. Each one cooked just-so, with a crisp bite and a yielding tender follow-through
Hindu Kitchen
- T&T Saag BhaziSauteed greens of kale and baby spinach with cloves of garlic and mustard seeds – finished with fresh lemon and smoked salt
- Baby Aubergine & Bean BhaziHalved and shallow fried – then finished in a bhuna style sauce of onions, tomato and spices with butter beans For extra oomph and vava voom - Add Extra Naga Relish for 75p
- Gunpowder Potatoes & Pickle SauceCrushed roast baby potatoes tumbled in a light dry massala with plenty of spring onions, herbs
- Bhagun BharthaSmoked aubergine pulp with garlic, red chili, tumeric
- Mushroom & Kale BhaziSeasonal button mushroom given the traditional bhazi treatment with a healhty kick of kale
- Butterbean BhaziLarge butter beans curried with onions and light massala
- Bindi BhaziOkra curried with onions and light massala
- Chana Aloo TamarindThe humble chickpea cooked in a spicy sauce with potato and tangy tamarind
- Ramadhan ChanaChickpeas cooked with potato and coriander as in most Bengali homes, just before Ramdhan break-fast
- Mata PaneerVegetarian paneer cheese & green peas inter-dispersed in a tingly tomato sauce
- Mixed SubziMelange of market vegetables, sweet potato & beans in a lightly spiced sauce
- Saag AlooBaby potaoes & spinach with cumin, garlic & fenugreek
- House DaalSplit pulses with tumeric, garlic & herbs
- Cauliflower BhajiFlorets sauteed in a traditional onion & tomato base sauce
- Mushroom BhaziSeasonal buttom mushrooms cooked in traditional bhazi style
- Aloo GobiCauliflower florets and baby potatoes cooked in a light spiced tomato sauce
Coolers, Sodas
- Triple Thick Ice Cream Milkshakes 475ml
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