

ALL SIGNATURE DISHES WILL BE
SERVED WITH PILAU RICE AND VEGETABLE
MURGH AWADHI - 13.95

Char grilled breast chicken supreme with a delicately spiced stuffing of cheese and vegetables then simmered in a rich medium sauce


Tandoori cauliflower, broccoli and baingan bhartha


CHILLI GARLIC MONKFISH - 17.95
Pan fried monkfish tails with a smooth tomatoes, chilli and garlic sauce

ASSAMESE VILLAGE KING PRAWN CURRY - 17.9
Infused with aromatic spices. Served on grilled aubergine and saag bhaji

Tender shank of lamb slow roasted, served with smooth gravy


Whole Canadian lobster pan fried tossed with traditional goan spices and birds eye chillies


Pan fried sea bass fillets with fine beans served with spicy grill and tomato based broth
TRADITIONAL
MAIN COURSES

Dhaba is an Indian bistro famous for serving authentic, fresh seasonal food. Chicken curry cooked home-style (on the bone) a traditional household feast

Classic South Indian dish, chicken simmered in a sauce of black pepper, curry leaves, roasted coriander and coconut milk


Chicken tikka cooked to perfection in tomato, brown onion gravy and cream

A punjabi rural delicacy. Chicken cooked in rich spinach and mustard leaf enhanced with fresh garlic tadka

Fiery chicken curry cooked with naga chillies

Tandoor cooked chicken in a tomato and cream gravy flavored with dried fenugreek leaves

Tender chicken pieces cooked with fresh fenugreek and organic spices

Supreme chicken cooked with sweet chilli sauce, black pepper, and a generous serving of garlic


Moghuls were connoisseurs, they bought richness to Indian food. Korma is a rich gravy made from cashew nut paste, garam masala, cream and ghee

Delicacy of the indian Rajputs, lamb cooked in Rajasthani deghi mirch (hot chillies) tomato and beetroot gravy

Traditional parsee dhansak refer to lamb, for healthier options a chicken or vegetable can be substituted

Slow cooked, lamb in its own juices with aromatic hot spices and caramelised onion and ginger

Popular mutton dish served in the railway canteen of Bombay, chunks of mutton (on the bone) cooked in its own juices, stewed till tender, with ginger, caramalised onion, and ground aromatic hot spices

Lamb cooked with spinach, garlic and fresh coriander

Classic punjabi recipe of boneless lamb in keema curry

Mince lamb and green peas cooked in a spicy masala


Fillet of lamb marinated with yoghurt and green cardamom then roasted in the oven, cooked in a smooth caramelised onion with badaam paste

Tender boneless lamb cooked with garam masala, garlic and mixed pickles


Cooked in shell for authenticity, pan fried king prawns in a spicy tomato and coriander sauce, flavoured konkan chillies


Seasonal Tilapia fish fillet simmered in kadai masala



Sauteed prawns cooked in a tomato onion puree and finished with coconut milk


Cooked with peppers, tomatoes and green chillies, simmered in a spicy sauce and then garnished with spring onions and green chillies


Cooked with peppers, tomatoes and green chillies, simmered in a spicy sauce and then garnished with spring onions and green chillies
A traditional Indian Thali consists of two main meals, one vegetable accompanied with rice and a bread, pickle, salad and yoghurt which makes it a complete meal


Butter chicken, Harra bharra gosht, Garlic chilli chicken, Tarka daal, Tandoori lachha paratha, Pulao rice, Raitha, Salad and Pickle



Paneer makhni, Tarka daal, Channa masala, Subz ki miloni, Tandoori roti, Pulao rice, Raitha, Salad and Pickle