Sindhu by Atul Kochhar

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)