5 TAVA KEBAB /N/D
Chicken fillets lightly spiced and seasoned and cooked on a traditional Indian tava.
6 MODHU DE HASH
Pieces of prime duck breast, shallow fried until crispy, served with a drizzle of honey and roasted sesame seeds.
6 DUCK MALAI TAVA /D
Strips of duck breast marinated in yoghurt, spices, herbs, ginger, garlic and green chillies.
7 LAMB CHOPS JAIPURI /D
Tender chops marinated in yoghurt, mint, ginger, garlic and garam masala, garnished with fennel seeds
7 KORAHI KEBAB
Exquisite sheekh kebab pieces cooked with fried onions, peppers, a hint of ginger and roasted garam masala served in a sizzling iron korai.
7 MONKFISH TIKKA /D
Diced monkfish fillets lightly spiced and marinated in a coriander and ginger yoghurt sauce, then flame grilled in the tandoori oven.
7 SALMON TIKKA /D
Pieces of salmon, subtly marinated in tantalising spices and then baked in a clay oven.
8 SCALLOPS KEBAB
Scallops cooked with olive oil, served on a skewer with lightly spiced barbecued onions and peppers.
7 GARLIC KING PRAWNS /D
Mediterranean large prawns fried with garlic and selected herbs, dressed with a savoury garlic sauce.
6 PANEER CHILLI /D
Strips of paneer (Indian cheese) stir fried with fresh green chillies, spring onions and peppers in a tangy chilli relish.
6 STUFFED MUSHROOMS /G/E
Mushrooms stuffed with vegetables, coated with breadcrumbs and then flash fried.
6 QUORN CHAAT
Quorn stir fried with jeera and onion, infused with chaat spices to create a katta mita taste.
TANDOORI CHICKEN /D
CHICKEN TIKKA /D
TANDOORI LAMB CHOPS /D
TANDOORI KING PRAWN /D
KING PRAWN PURI /G
PRAWN PURI /G
SAMOSA (VEGETABLE/MEAT) /G
ONION BHAJI /E
GARLIC MUSHROOMS /D
11 CHICKEN TIKKA MASALA /D/N
An exciting twist to the ever popular chicken tikka, we present our own exclusive recipe of succulent pieces of chicken breast infused with a special ‘tikka’ marinade and then cooked in a smooth and creamy masala sauce.
11 CHICKEN TIKKA BADAMI /N/D
Pieces of tender chicken tikka cooked with a combination of cashew and almond nuts, served with a delectable fresh cream sauce.
11 KORAHI (CHICKEN /D OR LAMB)
Tender chunks of chicken or lamb braised in a spicy masala of garlic, ginger, onions, tomatoes, peppers and herbs, cooked in a thick korahi sauce.
11 RELISH (CHICKEN /D OR LAMB)
Pieces of chicken or lamb, prepared in a special blend of fresh coriander relish sauce with a subtle infusion of garlic and ginger.
11 CLAY POT (CHICKEN /D OR LAMB)
Tender chicken or lamb chunks garnished and roasted in a clay oven, then cooked in the Chef’s own unique sauce.
11 GARLIC CHILLI (CHICKEN /D OR LAMB)
A very hot and popular North Indian dish, prepared with fresh garlic and green chillies in a hot sauce.
11 ACHARI GOSHT
Lamb cooked in fresh pickle sauce, with ginger, fresh coriander and tomatoes.
11 BUTTER CHICKEN /D
Slow simmered tomatoes cooked with fragrant dry spices with methi leaves. Luscious, rich, sweet taste.
11 BHUNA MASALA /D
Succulent pieces of chicken cooked with green peppers and spring onions, with a touch of fenugreek and coriander.
11 JALFREZI (CHICKEN /D OR LAMB)
A spicy dish cooked with chicken or lamb with a base of onions, methi and various other spices, topped with fresh green chillies, spring onions and tomatoes.
The following mains are accompanied with suitable sundries.
15.5 LAMB AKBARI /N/D
Slivers of lamb, marinated in spices and yoghurt, cooked with red wine sauce, flavoured with cardamom and cinnamon, served with fresh ginger and coriander. Accompanied with sizzling rice.
15.5 MODHU MINTY LAMB ALOO
Tender chunks of lamb infused with honey, sweet mango & fresh garden mint, then slowly cooked with baby potatoes in a medium thick sauce. Accompanied with basmati rice.
16 JAIPURI BOMBAY CHOPS /D
Succulent lamb chops, flame grilled and then served on a bed of onions in a luscious jaipuri sauce. Accompanied with pilau rice and mushroom bhaji.
15.5 KHASHI DHAAL
Strips of lamb fillets, steam cooked with turmeric, cinnamon, bay leaves and sun dried red chillies then infused with chanaa dhaal. Accompanied with basmati rice.
17 SIZZLING DUCK MASALA /D
A whole duck breast cooked in the clay oven, extensively prepared with green peppers, onions, cumin seeds, roasted garam masala in a chefs special tandoori sauce. Served on a hot iron skillet. Accompanied with basmati rice
15.5 MURGH AMDANI /D
Succulent chicken tikka prepared in the tandoor then cooked with sweet mangoes in a fresh cream sauce. A fruity, mild, creamy dish. Accompanied with pilau rice.
15.5 LAMB DE KHODU
Fillets of lamb lightly spiced then steam cooked with turmeric, jeera, garam masala and butternut squash creating a spicy yet sweet taste. Accompanied with pilau rice.
15.5 CHICKEN TARKA /D
Thinly sliced chicken tikka stir-fried with peppers, spring onions, baby corn, baby carrots, infused with liquid seasoning and layered with a garlic tarka sauce. Accompanied by sizzling rice and served on a hot sizzling skillet.
15.5 HERB CHICKEN /D
Marinated succulent chicken fillets, exquisitely prepared with selected herbs and spices, served on a bed of chargrilled vegetables with tantalising imli sauce. Accompanied with pilau rice
18.95 LAMB SHANK
Shank of lamb marinated and oven roasted then cooked in a bhuna sauce with lemon zest and mince lamb, with a hint of brandy. Accompanied with pilau rice.
15.5 SORISH MURGH TIKKA /D
A full breast of chicken marinated in a special ‘tikka’ marinade, flame grilled and served with an exclusive sorisha sauce, prepared with fresh curry leaves and mustard seeds. Accompanied with pilau rice.
17 HASH DE BASH
Oven roasted spicy duck breast cooked with tender bamboo shoots, exclusively prepared with fresh garlic, coriander and flakes of red chillies in a luscious sauce. Accompanied with pilau rice.
Seafood Main Courses
The following mains are accompanied with rice.
17 KING PRAWN BEGUN
On the shell king prawn, lightly spiced then tandoor roasted then cooked in delicate spices with aubergine, garlic, green chilli and citrus macroptera. Accompanied with basmati rice.
17 NIMBU CHINGRI
Fresh tiger prawns marinated in lime juice, garlic and ginger then cooked with onions, green chillies, nimbu tona, turmeric & fresh coriander. Accompanied with basmati rice.
17 ACHARI KING PRAWN
Large mediterranean king prawns sauteed in olive oil with garlic cooked with onions, green peppers and tomatoes in a rich tamarind sauce. Accompanied with basmati rice.
17 TIGER PRAWN TARKARI
Fresh tiger prawns marinated in olive oil, lime juice, garam masala, garlic and ginger paste, then cooked with grated coconut, coconut milk, lemon grass, curry leaves and paanch puran creating a mild yet spicy flavour. Accompanied with basmati rice.
24 POACHED HALIBUT /D (DINING IN ONLY)
Halibut fillets cooked with ginger, garlic, green chillies, lemon grass and tomatoes. A bright, fresh and fiery sauce. Accompanied with coconut basmati rice.
18 SEABASS ALOO PALAK
Fillet of sea bass cooked with baby potatoes and spinach leaves in a rich tomato, chaat masala and black pepper sauce. Accompanied with basmati rice.
18 MONKFISH CLAY POT /N/D
Diced fillet of monkfish, lavishly spiced and grilled in the tandoori, then cooked in a chef’s special opulent sauce. Accompanied with basmati rice.
18 SALMON TENGA TARKARI /D
Chunky pieces of salmon, marinated, grilled in the tandoori oven and cooked with strips of capsicums and onions in a spicy tamarind sauce. Accompanied with basmati rice
17 TANDOORI KING PRAWN MASALA /N/D
Succulent prawns roasted in a tandoori oven and then delicately cooked in a smooth, creamy sauce. Accompanied with basmati rice.
Vegetarian Main Courses
9.95 QUORN TIKKA MASALA /N/D
Fillets of quorn marinated in tantalising spices and tenderly cooked in a clay oven, then delicately blended in an elusive tangy cream sauce.
9.95 QUORN CLAY POT/N
Chunks of quorn garnished and roasted in a clay oven then cooked in chef’s spacial opulent sauce.
9.95 SHABJI GARLIC CHILLI
A very hot dish of assorted fresh vegetables extensively prepared with fresh garlic and chillies in a lingering piquant sauce.
9.95 VEGETABLE MASALA /N/D
Assorted fresh vegetables delicately blended in an exclusive tangy cream sauce.
9.95 MIXED VEGETABLE RELISH
Seasonal fresh vegetables prepared in a special blend of fresh coriander relish sauce, with a slight infusion of garlic and ginger
9.95 KORAHI MIXED VEGETABLE
Selected vegetables moderately spiced and cooked with diced onions, peppers and herbs in a thick korahi sauce. Served on a hot sizzling iron skillet.
9.95 BENGUN BORTHA BHUNA
Fresh aubergines lightly spiced and chargrilled then gently cooked in a medium and spiced special bhuna sauce.
TANDOORI CHICKEN (1/2) /D
CHICKEN TIKKA /D
TANDOORI LAMB CHOPS /D
CHICKEN TIKKA SHASHLICK /D
KING PRAWN SHASHLICK /D
MONKFISH SHASHLICK /D
DELUXE TANDOORI MIXED GRILL /D
DELUXE SEAFOOD MIXED GRILL /D
(Accompanied with a vegetable curry)
CHICKEN TIKKA BIRYANI /D
KING PRAWN BIRYANI
CHOOSE YOUR DISH:
THESE DISHES ARE AVAILABLE WITH:
CHICKEN TIKKA /D
All below dishes can be served as main courses for an extra 3.00 each
MIXED VEGETABLE CURRY
SAAG PANEER /D
MOTOR PANEER /D
PILAU RICE /D
GARLIC FRIED RICE
EGG FRIED RICE /E
MUSHROOM PILAU RICE /D
LEMON CHILLI FRIED RICE
KEEMA PILAU RICE /D
CHICKPEAS PILAU RICE
PLAIN NAAN /D
PESHWARI NAAN /N/D
GARLIC NAAN /D
CORIANDER NAAN /D
CHILLI NAAN /D
KEEMA NAAN /D
CHEESE NAAN /D
CHUTNEY TRAY /D
PLAIN RAITA /D
CUCUMBER RAITA /D
G - Gluten N- Nuts E - Egg D - Dairy
Not all allergens are listed on the menu.
If you have a food allergy, intolerance or sensitivity, please speak to your server about ingredients in our dishes before you order your meal.
A 12.5% service charge will be added to your bill. All prices are inclusive of VAT.