These dishes are the unique creation of our Head Chef, who has won numerous industry awards and accolades, having worked at some of the prestigious establishments. All of the Chef’s special main courses are pre-plated and served with its own accompaniments
Succulent pieces of chicken breast marinated in a unique blend of spices and cooked in a smoky charcoal aroma infused sauce with onions and bell peppers. Served with pilau rice.
Locally sourced slow braised lamb shank in an aromatic gravy, spiced potato mash & baby leaf spinach.
Chicken supreme stuffed with organic baby spinach, cheddar and thyme, slow-cooked and served with a delicate curd sauce and pilau rice.
Delicately spiced pan-fried sea bass fillet, paired with creamy curry sauce with lime and coconut – a Kerala speciality, served with steamed rice & asparagus.
Inspired by the Mangalorean Christians delicacy of butter garlic, pepper lobster tails, our chef presents his own twist on this popular South Indian dish. Served with lemon rice and citrus salad.
Awadhi-style lamb chops marinated in a signature Lucknowi masala and grilled to perfection. Served with spicy mash & asparagus.
Baby aubergines gently simmered in a rich tamarind and peanut sauce and served with pilau rice.
Home-style chicken (on the bone) curry from the road-side eateries of the famous Grand Trunk Road.
Classic South Indian dish with a tempering of curry leaves & black pepper; and then finished with coconut milk.
Classic South Indian dish with a tempering of curry leaves & black pepper, and then finished with coconut milk.
Chicken tikka cooked to perfection in tomato based brown onion gravy and finished with single cream.
A classic Punjabi favourite. Tender chicken tikka cooked in a rich, velvety tomato and cashew butter sauce, finished with fragrant kasoori methi.
Supreme of chicken cooked with sweetened chilli sauce, black pepper and an abundance of garlic.
Classic Mughlai dish derived from cashew almond paste, garam masala, single cream and mace-cardamom extract.
Famous Rajasthani delicacy of cubed lamb in a blood red gravy derived from yogurt and Mathania chillies.
Popular mutton dish inspired from the railway canteens of Bombay. Mutton chunks (on the bone) slow braised with potatoes, ginger, garlic, brown onions and ground aromatic hot spices.
A delicacy lamb dish from Calcutta, where lamb is slow stewed and reduced in its own juices with yogurt, caramelised onions, ginger and garlic.
Ground lamb and diced potato delicacy in a spicy masala.
Tender lamb slow braised in a gravy of smooth caramelised onions, yogurt, mace, cardamom and cashew-almond paste.
Pan-griddled tiger prawns with cracked black pepper, crushed coriander seeds, toasted cumin and caramelised onions.
An exquisite North Indian delicacy. Succulent chicken slow-cooked in a tomato-onion gravy infused with fresh fenugreek leaves. Contains yoghurt.
Slow-cooked beef in a bold, spicy and tangy masala with vinegar, garlic and tomatoes.
A Mughal celebration dish featuring slow-stewed lamb shank layered with fragrant saffron rice, served with pomegranate raita.
King prawns tossed in a melange of medium hot spices and pureed spinach with abundance of coarsely ground black pepper and finished with dried fenugreek leaves.
A traditional Indian Thali comprises of an assortment of selected dishes and its accompaniments, making it a complete meal.
Butter chicken, Harra Bharra Gosht, Garlic Chilli Chicken, Tadka Dal, Lachcha Paratha, Pilau rice, Raitha, Salad, Poppadom & Pickle.
Paneer Makhani, Chana Masala, Tadka Dal, Gobi Adraki, Lachcha Paratha, Pilau rice, Raitha, Salad, Poppadom & Pickle.
Bhindi do Pyaza, Chana Masala, Hyderabadi Aloo Ravia, Gobi Adraki, Tandoori Roti, Steamed Basmati Rice, Salad, Poppadom & Pickle.
This is just a sample of our main menu offerings, designed to give you an idea of the scope of our dishes and sample prices. We have a much larger selection available. Click here for the full menu.
