The Dhabba Menu

Spiced chickpeas and potato on crunchy wafers with a dash of tamarind, mint and yogurt. Clean, clear and fulfilling.

Pomegranate and carom helps this char-grilled Scottish prime salmon to burst with its native glory.

Ideal for vegans. Cauliflower, potatoes, mushrooms, peppers and onions. Ideal for anybody.

This blend of onions, tomatoes and chillies is quite hot but refreshing at the same time.

A splendid lamb dish. Rich and satisfying.

Fresh jumbo tiger prawns, creamy, mixed melons seeds, velvety.

Fiery dish with caramelised onions, poppy seed paste and crushed red chillies. For the most ferocious Bengal Lancer.

Traditional dish with onion, tomatoes, ginger and garlic.

Paneer with peppers and onions. Think of cool hill stations during the British Raj, a bit of a cuisine long since developed since then.

India itself comes to your table with this medley of sautéed Indian vegetables —round melon, bitter gourd, cauliflower, aubergines and okra. A costume drama of a meal.

Basmati rice with green peas, sweetcorn and coriander. Fresh, fragrant and flavoursome.

The classic whole-wheat bread baked in the tandoor.

Okra and red onions with cumin, ginger and a hint of green chillies. Hottish, yet subtle.

Incredibly refreshing smooth yogurt, spices and fresh cucumber.

Our own homemade pickle of mango, lime, carrots, garlic and chillies.

This dish of pulled lamb and diced peppers comes in a wrapped roomali roti.

Fiery lamb dish with caramelised onions, poppy seed paste and crushed red chillies.

Steamed basmati rice.

Our own homemade pickle of mango, lime, carrots, garlic and chillies.

Sautéed lamb with onions, tomatoes, and peppers. Perhaps the most famous Indian lamb dish of all time. It is especially splendid at The Dhabba.

Steamed basmati rice.

Our own homemade pickle of mango, lime, carrots, garlic and chillies.

Pomegranate and carom helps this char-grilled Scottish prime salmon to burst with its native glory.

Sea bass fillet with khus khus and melon seeds. Gently sauced and very refreshing.

Steamed basmati rice.

Our own homemade pickle of mango, lime, carrots, garlic and chillies.

This is the best Scottish monkfish marinated in aromatics to bring out the special flavour. It almost bounces off the tongue.

Grilled Scottish salmon flavoured with a unique blend of five spices.

Steamed basmati rice.

Our own homemade pickle of mango, lime, carrots, garlic and chillies.

When you have fresh jumbo tiger prawns, a saffron marinade, a slight charring, you have a gust of the sea, of the very orient of Sinbad.

Monkfish in a thick preparation with beautiful flavours of carom and onion.

Cumin flavoured basmati rice.

Chef’s choice selection of vegetables, paneer, lentils and yogurt with rice, bread and dessert.

“The beginning of a fabulous meal should set the tone for the rest of it, just as the end of it should be the flourish of an ample repose; a belief that the world is nearly perfect”. So wrote the author, philosopher and gastronome Jean Anthelme Brillat-Savarin in 1812, and it surely applies today. Certainly The Dhabba would agree. So to start:

Ideal for vegans. Cauliflower, potatoes, mushrooms, peppers and onions. Ideal for anybody.

This blend of onions, tomatoes and chillies is quite hot but refreshing at the same time.

A medley of sautéed Indian vegetables — Indian squash, bitter gourd, cauliflower, aubergines and okra.

Paneer with peppers and onions. Think of cool hill stations during the British Raj, bit of a cuisine long since developed since then.

Okra and red onions with cumin, ginger and a hint of green chillies. Hottish, yet subtle.

Pint 5.50 1/2 Pint 2.75

330ml Bottle

568ml Bottle

India

Garnished with fresh mint and lemon Exquisitely well-balanced and complex artisanal gin distinctly enhanced by twenty-two locally picked wild Islay botanicals.

Indian Tonic 125ml Bottle 1.50, Slimline Tonic 125ml Bottle 1.50

330ml Bottle 2.50

Draught 2.75