.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
Sindhu by Atul Kochhar
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 10/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
Refined Riverside Indian Dining
Évaluation
Avis
Photo
Menu
Pan Seared Scallop, Smoked Aubergine and Greek Yoghurt Plum Tomato Salad
Clay-Oven Roasted Prawns Marinated in Black Peppercorn Garlic
Mysore Masala Marinated Monktail cooked in Tandoor, Dal Chutney
Grilled Chicken with Curry Leaf, Garlic Chilli
Crispy Fried Spiced Black Tiger Prawns, Roasted Tomato Curry Leaf Chutney
Andhra Style Chilli Chicken Tossed with Green Masala and Peppers
Kerala Squid Masala with Uttapam
Tamil Spiced Fried Chicken
Chicken Supreme in Stone Fungus Marinade with Raw Mango Raita
House Speciality, Tandoori Lamb Chops with Mint Chutney
Lamb Sheekh Kebab wrapped in Rich Pastry Dough
Pulled Lamb Croquettes with Feta-Cumin – Coriander Chutney
Pan Fried Salmon, Seasonal Greens, Chennai Curry
Kerala Style Banana Leaf Wrapped Grilled Halibut
A Classical Kerala Prawn Moilee Curry
Lamb Rump, Spinach, Potatoes, Madras Curry Sauce
Traditional South Tamilnadu Lamb Curry with Chettinad Spices
Hyderabadi Venison Fillet, Keema Masala Mash, Seasonal Greens, Chocolate Gravy with Star Anise
Char-grilled Chicken in Tikka Masala Sauce
Ambur Style Spiced Basmati Rice with Choice of Lamb or Chicken, Burani Raita
Char-grilled Paneer in Tikka Masala Sauce
Spring Vegetables and Cheese Kofta, Tomato Tamarind Sauce
Pan seared, gari ginger and pepper marinated, tender stem broccoli poriyal, tobiko roe moilee sauce and coriander oil
Oven roasted lobster, Vietnamese chili and garlic butter basted, berry chutney, edamame sundal and mappas sauce
Roe deer, curry leaf ‘n’ potato mash, foie-gras, asparagus and szechuan pepper jus
Spinach and Potato tossed in home ground spices
Florets of Broccoli tossed with Mustard Seeds and Young Coconut
Baby Potato tossed with Onion Tomato
Chettinad Style Aubergine tossed with Tomato and Tamarind
Slow Cooked South Indian Black Dal or Yellow Lentils Stew with Tamarind and Vegetables
Roti, Mint Paratha
Plain, Butter, Garlic
An assortment of Pudina Paratha, Garlic and Peshawari Naan
Cheese and Coriander, Peshwari
Home-made Chutney's
With homemade chutneys
Falafel with beetroot hummus, potato corn salad and pita crisps
Manglorean prawn roast with fermented chillies, pao
Clay oven roasted chicken tikka with beetroot pachadi
Soft Shell Crab (£5 supplement) Semolima dusted, fried, served with house salad and moilee sauce
Brown Rice Pulihora Bowl (v,g,d) Served with railway kuruma, beetroot yoghurt and salad
Clay oven roasted monkfish, with coriander parmesan sauce and cabbage peas theeyal
Basil and cream cheese marinated chicken with nellore sauce and tenderstem broccoli poriyal
A traditional southern cuisine lamb curry
Selection of prawn, lamb seekh, chicken tikka and pineapple with chutneys and salad
BREAD BASKET £8.95 (choose any two) Naan • garlic naan • cheese • peshawari• mint • roti Cheese kheema naan £7.95(d,g)•truffle naan £8.95 (d,g)
Salted chocolate berries clotted cream (d)
Gulab Jamun - served with stem ginger ice cream short crust crumb
Whipped vanilla panna cotta, citrus meringue strawberries (d)
Crisp puri, masala and blackcurrant water Champagne Atul Kochha r- Blanc De Blanc NV, France
Beet pachadi, chilli jaggery emulsion and gunpowder dust Mango Wine - Rhythm Winery Pune, India
Tandoori monkfish served with moilee and cilantro parmesan sauce Albarino, Martin Codax Rias Baixas, Spain
South Indian style duck kheema with makrut avoured pao Macmurray, Pinot Noir, Central Coast, USA
Sanna karam dusted lamb chop, simmered chettinadu sauce, artichoke, peas, cabbage theeyal Sula, Dindori Reserve Shiraz, India
Roe deer, foie-gras, curry leaf ‘n’ potato mash, asparagus and szechuan pepper jus Chateau Dubard Bel-Air, Puisseguin Saint Emilion, France
Textures of Chocolate (d,g) Recioto Della Valpolicella, Bertani, Italy (75ml)
Crisp puri, masala and blackcurrant water Champagne Atul Kochhar - Blanc De Blanc NV, France
Beet pachadi, chilli jaggery emulsion and gunpowder dust Mango Wine - Rhythm Winery Pune, India
Tandoori monkfish served with moilee and cilantro parmesan sauce Albarino, Martin Codax Rias Baixas, Spain
Berry chutney, houe salad and gunpowder dust Pecorino Trabochetto, Pescara, Abruzzo, Italy
Pan seared, galangal and pepper marinated, broccoli, tobiko roe moilee sauce and coriander oil Sauvignon Blanc, Mohua Wine, New Zealand
Oven roasted lobster, Vietnamese chilli and garlic butter basted, berry chutney, edamame sundal and mappas sauce Sauvignon Blanc, Mohua Wine, New Zealand
Textures of Chocolate (d,g) Recioto Della Valpolicella, Bertani, Italy (75ml)
Crisp puri, masala and blackcurrant water Champagne Atul Kochhar - Blanc De Blanc NV, France
Mint amd tamarind chutney with rose avoured yoghurt Mango Wine - Rhythm Winery Pune, India
Four cheese and wasabi avoured broccoli Albarino, Martin Codax Rias Baixas, Spain
Tandoori harissa paneer tikka, mint amd tamarind chutney Pecorino Trabochetto, Pescara, Abruzzo, Italy
Melange of milk solid and cottage cheese simmered in silky smooth white gravy and shallot chilli oil Sauvignon Blanc, Mohua Wine, New Zealand
Textures of Chocolate (d,g) Recioto Della Valpolicella, Bertani, Italy (75ml)
Crisp puri, masala and blackcurrant water Champagne Atul Kochhar - Blanc De Blanc NV, France
Samosa and Aloo Tikki Chaat (g) Corainder and tamarind chutney with rose avoured vegan yoghurt Mango Wine - Rhythm Winery Pune, India
Aubergine Vepudu masala and idiyappam Albarino, Martin Codax Rias Baixas, Spain
Tofu Harissa Tikka Hummus and greens Pecorino Trabochetto, Pescara, Abruzzo, Italy
Herby Falafel Beet hummus, artichoke, peas and cabbage theeyal Sauvignon Blanc, Mohua Wine, New Zealand
“Not So Chocolate” Mousse (g) Tofu ‘n’ chocolate mousse with wildberry compote and pansy Recioto Della Valpolicella, Bertani, Italy (75ml)
Crisp puri, masala and blackcurrant water Champagne Atul Kochha r- Blanc De Blanc NV, France
Beet pachadi, chilli jaggery emulsion and gunpowder dust Mango Wine - Rhythm Winery Pune, India
Tandoori monkfish served with moilee and cilantro parmesan sauce Albarino, Martin Codax Rias Baixas, Spain
South Indian style duck kheema with makrut avoured pao Macmurray, Pinot Noir, Central Coast, USA
Sanna karam dusted lamb chop, simmered chettinadu sauce, artichoke, peas, cabbage theeyal Sula, Dindori Reserve Shiraz, India
Roe deer, foie-gras, curry leaf ‘n’ potato mash, asparagus and szechuan pepper jus Chateau Dubard Bel-Air, Puisseguin Saint Emilion, France
Textures of Chocolate (d,g) Recioto Della Valpolicella, Bertani, Italy (75ml)
Crisp puri, masala and blackcurrant water Champagne Atul Kochhar - Blanc De Blanc NV, France
Beet pachadi, chilli jaggery emulsion and gunpowder dust Mango Wine - Rhythm Winery Pune, India
Tandoori monkfish served with moilee and cilantro parmesan sauce Albarino, Martin Codax Rias Baixas, Spain
Berry chutney, houe salad and gunpowder dust Pecorino Trabochetto, Pescara, Abruzzo, Italy
Pan seared, galangal and pepper marinated, broccoli, tobiko roe moilee sauce and coriander oil Sauvignon Blanc, Mohua Wine, New Zealand
Oven roasted lobster, Vietnamese chilli and garlic butter basted, berry chutney, edamame sundal and mappas sauce Sauvignon Blanc, Mohua Wine, New Zealand
Textures of Chocolate (d,g) Recioto Della Valpolicella, Bertani, Italy (75ml)
Crisp puri, masala and blackcurrant water Champagne Atul Kochhar - Blanc De Blanc NV, France
Mint amd tamarind chutney with rose avoured yoghurt Mango Wine - Rhythm Winery Pune, India
Four cheese and wasabi avoured broccoli Albarino, Martin Codax Rias Baixas, Spain
Tandoori harissa paneer tikka, mint amd tamarind chutney Pecorino Trabochetto, Pescara, Abruzzo, Italy
Melange of milk solid and cottage cheese simmered in silky smooth white gravy and shallot chilli oil Sauvignon Blanc, Mohua Wine, New Zealand
Textures of Chocolate (d,g) Recioto Della Valpolicella, Bertani, Italy (75ml)
Crisp puri, masala and blackcurrant water Champagne Atul Kochhar - Blanc De Blanc NV, France
Samosa and Aloo Tikki Chaat (g) Corainder and tamarind chutney with rose avoured vegan yoghurt Mango Wine - Rhythm Winery Pune, India
Aubergine Vepudu masala and idiyappam Albarino, Martin Codax Rias Baixas, Spain
Tofu Harissa Tikka Hummus and greens Pecorino Trabochetto, Pescara, Abruzzo, Italy
Herby Falafel Beet hummus, artichoke, peas and cabbage theeyal Sauvignon Blanc, Mohua Wine, New Zealand
“Not So Chocolate” Mousse (g) Tofu ‘n’ chocolate mousse with wildberry compote and pansy Recioto Della Valpolicella, Bertani, Italy (75ml)
Pan Seared Scallop, Smoked Aubergine and Greek Yoghurt Plum Tomato Salad
Clay-Oven Roasted Prawns Marinated in Black Peppercorn & Garlic
Mysore Masala Marinated Monktail cooked in Tandoor, Dal Chutney
Grilled Chicken with Curry Leaf, Garlic & Chilli
Crispy Fried Spiced Black Tiger Prawns, Roasted Tomato & Curry Leaf Chutney
Andhra Style Chilli Chicken Tossed with Green Masala and Peppers
Kerala Squid Masala with Uttapam
Tamil Spiced Fried Chicken
Chicken Supreme in Stone Fungus Marinade with Raw Mango Raita
House Speciality, Tandoori Lamb Chops with Mint Chutney
Lamb Sheekh Kebab wrapped in Rich Pastry Dough
Pulled Lamb Croquettes with Feta-Cumin – Coriander Chutney
Pan Fried Salmon, Seasonal Greens, Chennai Curry
Kerala Style Banana Leaf Wrapped Grilled Halibut
A Classical Kerala Prawn Moilee Curry
Lamb Rump, Spinach, Potatoes, Madras Curry Sauce
Traditional South Tamilnadu Lamb Curry with Chettinad Spices
Hyderabadi Venison Fillet, Keema Masala Mash, Seasonal Greens, Chocolate Gravy with Star Anise
Char-grilled Chicken in Tikka Masala Sauce
Ambur Style Spiced Basmati Rice with Choice of Lamb or Chicken, Burani Raita
Char-grilled Paneer in Tikka Masala Sauce
Spring Vegetables and Cheese Kofta, Tomato & Tamarind Sauce
Pan seared, gari ginger and pepper marinated, tender stem broccoli poriyal, tobiko roe moilee sauce and coriander oil
Oven roasted lobster, Vietnamese chili and garlic butter basted, berry chutney, edamame sundal and mappas sauce
Roe deer, curry leaf ‘n’ potato mash, foie-gras, asparagus and szechuan pepper jus
Spinach and Potato tossed in home ground spices
Florets of Broccoli tossed with Mustard Seeds and Young Coconut
Baby Potato tossed with Onion & Tomato
Chettinad Style Aubergine tossed with Tomato and Tamarind
Slow Cooked South Indian Black Dal or Yellow Lentils Stew with Tamarind and Vegetables
Roti, Mint Paratha
Plain, Butter, Garlic
An assortment of Pudina Paratha, Garlic and Peshawari Naan
Cheese and Coriander, Peshwari
Home-made Chutney's
With homemade chutneys
Falafel with beetroot hummus, potato corn salad and pita crisps
Manglorean prawn roast with fermented chillies, pao
Clay oven roasted chicken tikka with beetroot pachadi
Soft Shell Crab (£5 supplement) Semolima dusted, fried, served with house salad and moilee sauce
Brown Rice Pulihora Bowl (v,g,d) Served with railway kuruma, beetroot yoghurt and salad
Clay oven roasted monkfish, with coriander parmesan sauce and cabbage peas theeyal
Basil and cream cheese marinated chicken with nellore sauce and tenderstem broccoli poriyal
A traditional southern cuisine lamb curry
Selection of prawn, lamb seekh, chicken tikka and pineapple with chutneys and salad
BREAD BASKET £8.95 (choose any two) Naan • garlic naan • cheese • peshawari• mint • roti Cheese kheema naan £7.95(d,g)•truffle naan £8.95 (d,g)
Salted chocolate & berries clotted cream (d)
Gulab Jamun - served with stem ginger ice cream & short crust crumb
Whipped vanilla panna cotta, citrus meringue & strawberries (d)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)