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