스파이스・마첸트・비컨즈필드

Minimum two person; fish tikka, chicken chop, barra kebab paprika chicken tikka

Minimum two person; Tandoori Fresh Ocean Tiger Prawn king Scallop in herb sauce

With chilli lime tamarind and cinnamon

Rich pepper marinating

Using fresh paprika marination

Cubes of venison marinated with honey and chef won mixed of spices flamed grilled in tandoori

Hyderabad royal kebab

Cubes of lamb in a well rounded masala with pineapple

Yoghurt marination flavoured with curry leaf

Fresh monkfish with fenugreek leaf and turmeric

Marinated with sun-dried tomato and ginger

Large and diver caught in a light green herb sauce

flash grilled with coconut nd ginger moilee sauce

With sweet chilli and mango sauce (Served chilled)

Minced lamb marinated in ginger garlic fresh mixed herbs and spices grilled on skewer

Indian squash with spiced cheese and pine nuts

potato cakes stuffed with lentil and topped with ginger

Spinach cake stuffed with figs

Home made organic Indian cheese with chilli and turmeric

Indian white sweet potato grilled with chutney and yoghurt

With Yoghurt and mango ginger sauce

With cheese and coriander

A traditional indian starter mixed with chickpeas, spinach, sweet potato, sweet yogurt, tamarind garnished with pomegranate seeds served on potato basket

Triangular pastry filled with chicken, lamb, or vegetable

Spring vegetable mixed with aromatic herbs and spices bound together with gram flour

Fried onion ball

Chicken a curry using tomato, almond and coconut powders, cream and fenugreek leaves

Diced chicken breast simmered in fresh turmeric, fenugreek and mild Indian spices, served in rich, dense and velvety

Goan style chicken curry with mint and fresh coriander

Tandoori simmered chicken cooked in tomato and cashew nuts mild to medium sauce

Chicken or Lamb Briyani from Royal kitchen of Nizam

this is a very exotic Indian dish, shank of lamb marinated with herbs and spices then roasted in the oven

chicken cooked with minced lamb, almonds and fresh coriander mixed together with an exotic blend of herbs and spices

basmati rice cooked with a selection of vegetables, and served with a vegetable curry

Tender pieces of lamb braised in 25 roasted spices - a complex dish with a subtle flavour and fragrant spices

lamb marinated with freshly ground coriander, pepper and red chilli, finished with coconut milk

King prawn in a rich and creamy sauce wth spices

Monkfish in traditional Goan style sauce with coconut and curry leaves

Chicken blend with freshly smoked garlic, cashews turmeric and a hint of kasmiri chilli

Pieces of chicken gently braised in a paste of Iranian pistachio, fennel mild spiced distinct curry

Marinated on spices grilled in tandoor cooked in mild spice, mango, cashew nuts and garlic but sweet

Chicken or Lamb; medium spiced curry with peppers and onions

Chicken or Lamb; mild curry, thick coconut gravy with a smooth texture

Chicken or Lamb; primarily made with red chillies, gram masala and garlic. The Portuguese introduced chillies to Goa in the 16th and 17th centuries

Chicken or Lamb; hot curry with red chillies, garlic and fresh coriander

Chicken or Lamb; Hot sweet and sour curry cooked with lentils

Chicken or Lamb; a medium spiced curry with a tomato base, cumin and fresh coriander

Chicken or Lamb; medium spiced curry with tomato, onion, garlic & fresh coriander

Chicken or Lamb; highly spiced sweet curry with onion, tomato, red chillies, lemon juice, sugar, fenugreek leaves and fresh coriander

medium spiced curry with peppers and onions

hot, sweet and sour with lentils

hot prawn curry, green chillies, ginger and garlic

highly spiced hot, sweet and sour sauce

Medium spiced cooked in sauce with green pepper ginger garlic and coriander

Selection of vegetables cooked with shredded ginger, garlic, red and green chillies. This is a spicy hot dish

Tandoori baked Paneer cooked in onion and tomato masala, with ground almonds, coconut and a hint of cream

medium spiced curry with peppers and onions

marinated with sun-dried tomato and ginger

Fresh monkfish with fengreek leaf and turmeric

Tandoori spices tamarind glaze

Lamb shank slow roasted with royal cumin garam masala

Boneless well rounded masala flavoured with pineapple

Rich pepper marinade

Yoghurt marinating flavoured with curry leaf

Using fresh paprika marinade

diced chicken marinated in herbs and spices together with peppers, onions and tomatoes, roasted in the tandoori oven

a mixture of chicken chops, chicken tikka, sheek kebab and lamb tikka

Cubes of venison marinated with honey and spice, flamed grilled on tandoori

With honey, ginger, lime and indian spices

fillets of salmon diced and marinated with dill, fennel, ginger and honey

Whole lobster stir-fried in light spices and put back in the shell

With crust of coconut, coriander and mint

Tiger prawn cooked with lentils, green beans onion and capsicum

Deep fried lobster, cooked with traditional Indian spices flavoured with leek and celery

Fresh fillet of sea bass liht spices an fried on fresh green herbs moulli

spinach cooked with potato

selection of vegetables cooked in a medium curry sauce

mushrooms sautéed

okra (ladies fingers) sautéed in mixed spices

Cauliflower cooked dry with mixed spices

Spinach with roasted garlic

Potatoes cooked in a traditional way

Baby potato cooked with kadhai sace and Garnished with capsicum and tomato

spinach cooked with cheese

chickpeas cooked with masala sauce

potato with cumin seed sauce

lentils Cooked wth chef's special reipe

Potato with cauliflower

Fried onion ball

Basmati rice cooked with mushrooms

Basmati rice cooked with eggs

Thin un-leaven bread

The most basic Indian bread made from whole-wheat flour cooked in the tandoor

Un-leaven bread fried

Traditional natural yoghurt

please note that chutney tray charged per person

Stuffed with almonds

Stuffed with spiced minced lamb

Three different flavoured bread

Pear, citrus fruit, musky perfume and hints of mineral and spice. Clean, intense and very long on the palate

Notes of green apples, grapefruit and floral notes. Silky and smooth, well-balanced flavours and a long finish

From France. The palate is classic Chablis: structured, crisp and delicious, with flavours echoing the nose

From the United States. This un-oaked Chardonnay offers bright citrus and tropical flavours balanced by fresh acidity, and a long finish

From Italy. Fresh floral aromas, apple and pear fruit on the palate and a delicate almond flavour on the finish

From Italy. Great texture and precision, with distinctive greengage and almond notes. Young, dry, fresh and well-balanced

From France. Bright aromas of apple and lemon peel with some minerality. Crisp, dry palate with intense fruit flavours

From England. Grapefruit character compliments the pear and floral notes of the Pinot Gris and Ortega. Excellent balance and depth

From Italy. Elegant, dry Pinot Grigio with apple and banana fruit aromas, floral lift in the mouth, and a clean, crisp finish

From New Zealand. This Pinot Gris stands out for its fulsome spicy pear flavours. The palate is richly textured but never heavy

From France. Nice nose of almonds, white flowers and fresh fruits. The mouth is fine and elegant. One of the best wines of Burgundy

From Germany. A multifaceted Riesling, versatile with or without food. Balanced and beautifully refreshing

From France. Classic Sancerre. Aromas of currants and grapefruit, a dry, elegant palate with a layer of minerality, and a neat finish

From New Zealand. A classic Sauvignon: vibrant gooseberry, passionfruit and nectarine. Impressive flavour with richness, texture and a long finish

From Chile. Crisp and refreshing. Aromas of grapefruit and lemon peel plus some herbal notes. Vibrant and well-rounded

From Spain. Expansive and full-bodied, with a creamy mouthful offset by delightfully bright fruit. Distinctive and delicious

From France. Bursting with character: apricots, peaches and citrus fruit. The palate is smooth and fresh, with hints of spice

From France.The palest of pale pinks, this delicate rosé offers a core of pretty stone fruit with some herbal notes. The palate is dry but smooth-textured, with an appetising mineral finish

From France. A pale salmon hue with notes of white peaches and lychees on the nose. Fresh and lively on the palate, fairly light in body, with a refreshing dry finish

From Western Australia. The palate is concentrated and fruit-driven, with chocolate and savoury notes adding complexity

From Italy. Magnificently rich and soft on the palate leading to a long, dry finish with a touch of fresh blueberries

From Italy. Juicy cherry fruit leaps out of this smooth, refreshing Barbera. Exuberant, medium-bodied style with hints of spice

From France. Full, savoury Brouilly from a fine estate, this shows excellent structure and finesse. Cherry, redcurrant and plum aromas

From Chile. An elegant nose. Mint, spices and liquorice, leading to ripe flavours of black fruits. A structured palate with earthy minerality

From Spain. Bursting with berry fruits. Full-bodied and fresh. Hints of candy, and a long, complex finish

From Chile. The palate is spicy with rosemary and cinnamon notes. A smooth, supple mouthfeel, good balance and concentration

From France. A nose of roasted plums, dried herbs and fresh earthy notes. A full, plush palate typical of this very successful vintage

From France.This is full of berry fruit, violet, liquorice, and spices. A generous, rounded palate and long, elegant finish

From Spain. Superb wine with a lovely interplay of ripe berry fruit. Great fluidity and charm retaining Montsant's classic intensity

From South Africa.Smooth berry fruit, hints of banana and herbs leads to a medium-full, spicy palate with impressive balance and richness

From Italy. Aromatic on the nose and an elegant structure on the palate, this is fine, savoury stuff

A ripe, succulent wine, aromas of violets, spice and tobacco. A mouth-filling palate of berry fruit and a persistent finish

From Chile. This Merlot is concentrated on the palate, with a very ripe, almost sweet structure, resulting in a complex and balanced wine

From France. Sleek, aromatic burgundy with the typical blackberry and spice character of Nuits. Full in the mouth yet beautifully poised, this wine shows the depth and precision that come from old vines

From the United States. Very smooth and juicy, with ripe black fruit and no hard edges – a gentle giant

From Italy. Firm structure and good length, richness of Vino Nobile over Chianti, as well as warm spice and mineral complexity

From Spain. Delicious velvety Rioja showing its sophisticated savoury side as well as rich berry fruit and subtle oak influence £27.50 View Our Menu & Order Your Food Online Today VINO

Rioja Crianza Conde DE Valdemar 2011 From Spain. Excellent, rounded structure on the palate with aromatic complexity lasting through to the finish

Soft textured, clean as a whistle, with green apple fruit, floral notes and a delicate finish

Rich, toasty and full bodied with wonderful concentration and depth of flavour

Well defined, subtly rounded with expressive flavours. The fruit progressively emerges to reveal a finely balanced champagne displaying great length on the finish

Rich, fruity champagne with notes of vanilla and peaches. Elegant and well-balanced

Intense, floral and fruity aromas with a musky tinge and lingering apple and pear notes

A delightful prosecco.Soft textured, clean as a whistle, with green apple fruit, floral notes and a delicate finish

A delicately salmon-tinted rose`.It has plenty of finesse and raspberry fruit character, together with the characteristic Lanson crispness

Elegant with soft, consistent bubbles, ripe red fruits such as raspberries and strawberries and a creamy textured, soft finish

Elegant with soft, consistent bubbles, ripe red fruits such as raspberries, and strawberries and a creamy textured, soft finish

From France. An immediately inviting nose, combining apricot fruit, creamy patisserie notes and a certain citrus brightness, leads to a sweet yet beautifully balanced palate. Luscious but never cloying

Minimum two person; Fish tikka, Chicken chop, nalli barra and roasted paprika chicken tikka

With coconut and kafir lime

Lamb osso buco in a with rounded masala with pineapple

Fresh monkfish with Fenugreek leaf and turmeric

Marinated with sun-dried Tomato and ginger

Large diver-caught i a light green herb sauce

Yoghurt marination flavoured with curry leaf

Hyderabadi royal kebab of minced chicken

Fried onion ball

With chilli, lime, tamarind and cinnamon

Spinach cake stuffed with figs

Home made organic indian cheese with chilli and turmeric

triangular pastry filled with chicken, minced lamb or vegetable

minced lamb, ginger and mixed herbs and spices. Cooked on a skewer

Rich pepper marrination

spring vegetables mixed with aromatic herbs and spices bound together with gram flour, served with a tomato and chilli dipping sauce

Using fresh paprika marination

fillets of salmon diced and marinated with dill, fennel, ginger and honey

highly spiced hot, sweet and sour sauce, served on a puree

Using fresh paprika marinade

Tandoori spices tamarind glaze

diced chicken marinated in herbs and spices together with peppers, onions and tomatoes, roasted in the tandoori oven

Rich pepper marinade

fresh monkfish with fenugreek leaf and turmeric

Spiced with chilli, herbs and lime

Fillets of salmon diced and marinated with dill, fennel, ginger and honey

Diced Indian cheese delicately spiced together with an assortment of vegetables, roasted in the tandoori oven

Boneless well rounded masala flavoured with pineapple

Yoghurt marinating flavoured with curry leaf

chicken cooked with minced lamb, almonds and fresh coriander mixed together with an exotic blend of herbs and spices

Goan style chicken curry with mint and fresh coriander

(Chicken or Lamb), cooked with Basmati rice served with a mixed vegetable curry

(Chicken or Lamb), medium spiced curry with peppers and onions

Medium spiced curry using tomato, almond, and coconut powder, cream and fenugreel leaves

Diced chicken breast simmered in fresh turmeric fenugreek and mild indian spices, served in rich dense and velvety

Tandoori simmered chicken cooked in tomato and cashew nuts mild to medium

Tender pieces of lamb braised in 25 roasted spices-a complex dish with a subtle flavour and fragrant spices

Lamb marinated in freshly ground coriander, pepper curry leaf, red chilli but medium spice

King prawn in a rich and creamy sauce with spices

Monkfish in traditional Goan style sauce with coconut and curry leaves

Lamb shank, slow roasted with royal cumin garam masala

Pieces of chicken gently braised in a paste of Iranian pistachio, fennel mild spiced but distinct curry

Marinated on spices grilled in tandoori cooked in mild spice, mango, cashew nuts and garlic but sweet

(Chicken or Lamb) Mild curry thick coconut gravy with a smooth texture

(Chicken or Lamb) A medium spiced curry with a tomato base, cumin and fresh coriander

(Chicken or Lamb) Hot sweet and sour curry cooked with lentils

(Chicken or Lamb) Highly spiced sweet curry with onion, tomato, red chilli, lemon juice, sugar, fenugreek leaves and fresh coriander

(Chicken or Lamb) Hot curry with red chilles, garlic and fresh coriander

(Chicken or Lamb) Primarily made with red chillies, gram masala and galic the Portuguese introduced chillies to Goa in the 16Th and 17Th Centuries

(Chicken or Lamb) Cooked with green chillies, green pepper, tomato and onions

Tandoori baked paneer cooked in onion and tomato masala, with ground almonds, coconut and a hint of cream

Selection of vegetable cooked with shredded Ginger, garlic, red and green chillies this is a spicy hot dish

Medium spiced cooked in sauce with green pepper, ginger, garlic and coriander

Madras, vindaloo, jalfrezi, pathia, dansak, karahi, kurma, also available

Selection of vegetable cooked in a medium curry sauce

Spinach cooked with potato

Spinach with roasted garlic

Paneer cooked with green peas, garam masala and spices

Potatoes cooked in a Traditional way

Okra (ladies finger) sautéed in mixed spices

Potato with cauliflower

Fried onion ball

Lentils cooked with chef's special recipe

Baby potato cooked with kadhai sauce and Garnished with capsicum and tomato

Aubergine stir fried with onion, garlic and coriander

Sautéed mushrooms

Spinach coked with cheese

Aubergine roasted in tandoori mashed with chefs mixed

Stuffed with almonds

stuffed with spiced minced lamb

Shredded chicken marinated in a masala sauce & wrapped in a homemade chapati (Vegetarian option available)

Batons of Indian cottage cheese tossed with spring onions and peppers in a sticky sweet sauce

Diced chicken breast sprinkled with ginger, salt and pepper and cooked in a clay oven (Vegetarian option available)

Spinach and potato pieces rolled together with turmeric

Triangular pastry pockets filled with lightly spiced minced lamb. (Vegetarian option available)

Tamarind dipped chicken served on the bone (Vegetarian option available)

Indian infused mango milkshake

A milky Indian sponge soaked in a sugary syrup

Indian carrot cake

Assorted tea-flavoured macarons

Served with Bonne Maman strawberry conserve & traditional Cornish clotted cream

Same menu items as above with a cocktail or glass of champagne; Includes a glass of Jacquart Brut Mosaïque champagne or 'The Boss's Signature Gin and Tonic

Marinated with passion fruit and sweet chilly sauce. Served with seasonal salad

Large and diver caught, in a light green herb sauce

Three different flavoured bread

Fresh monkfish with Fenugreek leaf and turmeric

'Hyderabad' royal kebab of minced chicken

Spinach cake stuffed with figs

With yoghurt and mango ginger sauce

With ginger, lime and Indian spices

Breast of Duck, on the bed of mashed

Whole lobster stir-fried in light spices and put back in the shell

Chicken Briyani from Royal kitchen of Nizam

With coconut and kafir lime

Using fresh paprika marination

Three different flavoured bread

Cubes of lamb in a well rounded Masala with pineapple

Fresh monkfish with Fenugreek leaf and turmeric

Indian white sweet potato, grilled with chutney and yoghurt

With yoghurt and mango ginger sauce

Chicken Briyani from Royal kitchen of Nizam

Tender pieces of lamb braised in 25 roasted spices – a complex dish with a subtle flavour & fragrant spices

Spinach cake stuffed with figs

Indian white sweet potato, grilled with chutney and yoghurt

Home made organic Indian cheese with chilli and turmeric

With yoghurt and mango ginger sauce

Potato cakes stuffed with lentil and topped with ginger

Vegetable dumplings cooked with rice and spices

Baby vegetables with herbs and spices

Lentils cooked with chef's special recipe

Minimum two person; fish tikka, chicken chop, barra kebab paprika chicken tikka

Minimum two person; Tandoori Fresh Ocean Tiger Prawn king Scallop in herb sauce

With chilli lime tamarind and cinnamon

Rich pepper marinating

Using fresh paprika marination

Cubes of venison marinated with honey and chef won mixed of spices flamed grilled in tandoori

Hyderabad royal kebab

Cubes of lamb in a well rounded masala with pineapple

Yoghurt marination flavoured with curry leaf

Fresh monkfish with fenugreek leaf and turmeric

Marinated with sun-dried tomato and ginger

Large and diver caught in a light green herb sauce

flash grilled with coconut nd ginger moilee sauce

With sweet chilli and mango sauce (Served chilled)

Minced lamb marinated in ginger garlic fresh mixed herbs and spices grilled on skewer

Indian squash with spiced cheese and pine nuts

potato cakes stuffed with lentil and topped with ginger

Spinach cake stuffed with figs

Home made organic Indian cheese with chilli and turmeric

Indian white sweet potato grilled with chutney and yoghurt

With Yoghurt and mango ginger sauce

With cheese and coriander

A traditional indian starter mixed with chickpeas, spinach, sweet potato, sweet yogurt, tamarind garnished with pomegranate seeds served on potato basket

Triangular pastry filled with chicken, lamb, or vegetable

Spring vegetable mixed with aromatic herbs and spices bound together with gram flour

Fried onion ball

Chicken a curry using tomato, almond and coconut powders, cream and fenugreek leaves

Diced chicken breast simmered in fresh turmeric, fenugreek and mild Indian spices, served in rich, dense and velvety

Goan style chicken curry with mint and fresh coriander

Tandoori simmered chicken cooked in tomato and cashew nuts mild to medium sauce

Chicken or Lamb Briyani from Royal kitchen of Nizam

this is a very exotic Indian dish, shank of lamb marinated with herbs and spices then roasted in the oven

chicken cooked with minced lamb, almonds and fresh coriander mixed together with an exotic blend of herbs and spices

basmati rice cooked with a selection of vegetables, and served with a vegetable curry

Tender pieces of lamb braised in 25 roasted spices - a complex dish with a subtle flavour and fragrant spices

lamb marinated with freshly ground coriander, pepper and red chilli, finished with coconut milk

King prawn in a rich and creamy sauce wth spices

Monkfish in traditional Goan style sauce with coconut and curry leaves

Chicken blend with freshly smoked garlic, cashews turmeric and a hint of kasmiri chilli

Pieces of chicken gently braised in a paste of Iranian pistachio, fennel mild spiced distinct curry

Marinated on spices grilled in tandoor cooked in mild spice, mango, cashew nuts and garlic but sweet

Chicken or Lamb; medium spiced curry with peppers and onions

Chicken or Lamb; mild curry, thick coconut gravy with a smooth texture

Chicken or Lamb; primarily made with red chillies, gram masala and garlic. The Portuguese introduced chillies to Goa in the 16th and 17th centuries

Chicken or Lamb; hot curry with red chillies, garlic and fresh coriander

Chicken or Lamb; Hot sweet and sour curry cooked with lentils

Chicken or Lamb; a medium spiced curry with a tomato base, cumin and fresh coriander

Chicken or Lamb; medium spiced curry with tomato, onion, garlic & fresh coriander

Chicken or Lamb; highly spiced sweet curry with onion, tomato, red chillies, lemon juice, sugar, fenugreek leaves and fresh coriander

medium spiced curry with peppers and onions

hot, sweet and sour with lentils

hot prawn curry, green chillies, ginger and garlic

highly spiced hot, sweet and sour sauce

Medium spiced cooked in sauce with green pepper ginger garlic and coriander

Selection of vegetables cooked with shredded ginger, garlic, red and green chillies. This is a spicy hot dish

Tandoori baked Paneer cooked in onion and tomato masala, with ground almonds, coconut and a hint of cream

medium spiced curry with peppers and onions

marinated with sun-dried tomato and ginger

Fresh monkfish with fengreek leaf and turmeric

Tandoori spices tamarind glaze

Lamb shank slow roasted with royal cumin garam masala

Boneless well rounded masala flavoured with pineapple

Rich pepper marinade

Yoghurt marinating flavoured with curry leaf

Using fresh paprika marinade

diced chicken marinated in herbs and spices together with peppers, onions and tomatoes, roasted in the tandoori oven

a mixture of chicken chops, chicken tikka, sheek kebab and lamb tikka

Cubes of venison marinated with honey and spice, flamed grilled on tandoori

With honey, ginger, lime and indian spices

fillets of salmon diced and marinated with dill, fennel, ginger and honey

Whole lobster stir-fried in light spices and put back in the shell

With crust of coconut, coriander and mint

Tiger prawn cooked with lentils, green beans onion and capsicum

Deep fried lobster, cooked with traditional Indian spices flavoured with leek and celery

Fresh fillet of sea bass liht spices an fried on fresh green herbs moulli

spinach cooked with potato

selection of vegetables cooked in a medium curry sauce

mushrooms sautéed

okra (ladies fingers) sautéed in mixed spices

Cauliflower cooked dry with mixed spices

Spinach with roasted garlic

Potatoes cooked in a traditional way

Baby potato cooked with kadhai sace and Garnished with capsicum and tomato

spinach cooked with cheese

chickpeas cooked with masala sauce

potato with cumin seed sauce

lentils Cooked wth chef's special reipe

Potato with cauliflower

Fried onion ball

Basmati rice cooked with mushrooms

Basmati rice cooked with eggs

Thin un-leaven bread

The most basic Indian bread made from whole-wheat flour cooked in the tandoor

Un-leaven bread fried

Traditional natural yoghurt

please note that chutney tray charged per person

Stuffed with almonds

Stuffed with spiced minced lamb

Three different flavoured bread

Pear, citrus fruit, musky perfume and hints of mineral and spice. Clean, intense and very long on the palate

Notes of green apples, grapefruit and floral notes. Silky and smooth, well-balanced flavours and a long finish

From France. The palate is classic Chablis: structured, crisp and delicious, with flavours echoing the nose

From the United States. This un-oaked Chardonnay offers bright citrus and tropical flavours balanced by fresh acidity, and a long finish

From Italy. Fresh floral aromas, apple and pear fruit on the palate and a delicate almond flavour on the finish

From Italy. Great texture and precision, with distinctive greengage and almond notes. Young, dry, fresh and well-balanced

From France. Bright aromas of apple and lemon peel with some minerality. Crisp, dry palate with intense fruit flavours

From England. Grapefruit character compliments the pear and floral notes of the Pinot Gris and Ortega. Excellent balance and depth

From Italy. Elegant, dry Pinot Grigio with apple and banana fruit aromas, floral lift in the mouth, and a clean, crisp finish

From New Zealand. This Pinot Gris stands out for its fulsome spicy pear flavours. The palate is richly textured but never heavy

From France. Nice nose of almonds, white flowers and fresh fruits. The mouth is fine and elegant. One of the best wines of Burgundy

From Germany. A multifaceted Riesling, versatile with or without food. Balanced and beautifully refreshing

From France. Classic Sancerre. Aromas of currants and grapefruit, a dry, elegant palate with a layer of minerality, and a neat finish

From New Zealand. A classic Sauvignon: vibrant gooseberry, passionfruit and nectarine. Impressive flavour with richness, texture and a long finish

From Chile. Crisp and refreshing. Aromas of grapefruit and lemon peel plus some herbal notes. Vibrant and well-rounded

From Spain. Expansive and full-bodied, with a creamy mouthful offset by delightfully bright fruit. Distinctive and delicious

From France. Bursting with character: apricots, peaches and citrus fruit. The palate is smooth and fresh, with hints of spice

From France.The palest of pale pinks, this delicate rosé offers a core of pretty stone fruit with some herbal notes. The palate is dry but smooth-textured, with an appetising mineral finish

From France. A pale salmon hue with notes of white peaches and lychees on the nose. Fresh and lively on the palate, fairly light in body, with a refreshing dry finish

From Western Australia. The palate is concentrated and fruit-driven, with chocolate and savoury notes adding complexity

From Italy. Magnificently rich and soft on the palate leading to a long, dry finish with a touch of fresh blueberries

From Italy. Juicy cherry fruit leaps out of this smooth, refreshing Barbera. Exuberant, medium-bodied style with hints of spice

From France. Full, savoury Brouilly from a fine estate, this shows excellent structure and finesse. Cherry, redcurrant and plum aromas

From Chile. An elegant nose. Mint, spices and liquorice, leading to ripe flavours of black fruits. A structured palate with earthy minerality

From Spain. Bursting with berry fruits. Full-bodied and fresh. Hints of candy, and a long, complex finish

From Chile. The palate is spicy with rosemary and cinnamon notes. A smooth, supple mouthfeel, good balance and concentration

From France. A nose of roasted plums, dried herbs and fresh earthy notes. A full, plush palate typical of this very successful vintage

From France.This is full of berry fruit, violet, liquorice, and spices. A generous, rounded palate and long, elegant finish

From Spain. Superb wine with a lovely interplay of ripe berry fruit. Great fluidity and charm retaining Montsant's classic intensity

From South Africa.Smooth berry fruit, hints of banana and herbs leads to a medium-full, spicy palate with impressive balance and richness

From Italy. Aromatic on the nose and an elegant structure on the palate, this is fine, savoury stuff

A ripe, succulent wine, aromas of violets, spice and tobacco. A mouth-filling palate of berry fruit and a persistent finish

From Chile. This Merlot is concentrated on the palate, with a very ripe, almost sweet structure, resulting in a complex and balanced wine

From France. Sleek, aromatic burgundy with the typical blackberry and spice character of Nuits. Full in the mouth yet beautifully poised, this wine shows the depth and precision that come from old vines

From the United States. Very smooth and juicy, with ripe black fruit and no hard edges – a gentle giant

From Italy. Firm structure and good length, richness of Vino Nobile over Chianti, as well as warm spice and mineral complexity

From Spain. Delicious velvety Rioja showing its sophisticated savoury side as well as rich berry fruit and subtle oak influence £27.50 View Our Menu & Order Your Food Online Today VINO

Rioja Crianza Conde DE Valdemar 2011 From Spain. Excellent, rounded structure on the palate with aromatic complexity lasting through to the finish

Soft textured, clean as a whistle, with green apple fruit, floral notes and a delicate finish

Rich, toasty and full bodied with wonderful concentration and depth of flavour

Well defined, subtly rounded with expressive flavours. The fruit progressively emerges to reveal a finely balanced champagne displaying great length on the finish

Rich, fruity champagne with notes of vanilla and peaches. Elegant and well-balanced

Intense, floral and fruity aromas with a musky tinge and lingering apple and pear notes

A delightful prosecco.Soft textured, clean as a whistle, with green apple fruit, floral notes and a delicate finish

A delicately salmon-tinted rose`.It has plenty of finesse and raspberry fruit character, together with the characteristic Lanson crispness

Elegant with soft, consistent bubbles, ripe red fruits such as raspberries and strawberries and a creamy textured, soft finish

Elegant with soft, consistent bubbles, ripe red fruits such as raspberries, and strawberries and a creamy textured, soft finish

From France. An immediately inviting nose, combining apricot fruit, creamy patisserie notes and a certain citrus brightness, leads to a sweet yet beautifully balanced palate. Luscious but never cloying

Minimum two person; Fish tikka, Chicken chop, nalli barra and roasted paprika chicken tikka

With coconut and kafir lime

Lamb osso buco in a with rounded masala with pineapple

Fresh monkfish with Fenugreek leaf and turmeric

Marinated with sun-dried Tomato and ginger

Large diver-caught i a light green herb sauce

Yoghurt marination flavoured with curry leaf

Hyderabadi royal kebab of minced chicken

Fried onion ball

With chilli, lime, tamarind and cinnamon

Spinach cake stuffed with figs

Home made organic indian cheese with chilli and turmeric

triangular pastry filled with chicken, minced lamb or vegetable

minced lamb, ginger and mixed herbs and spices. Cooked on a skewer

Rich pepper marrination

spring vegetables mixed with aromatic herbs and spices bound together with gram flour, served with a tomato and chilli dipping sauce

Using fresh paprika marination

fillets of salmon diced and marinated with dill, fennel, ginger and honey

highly spiced hot, sweet and sour sauce, served on a puree

Using fresh paprika marinade

Tandoori spices tamarind glaze

diced chicken marinated in herbs and spices together with peppers, onions and tomatoes, roasted in the tandoori oven

Rich pepper marinade

fresh monkfish with fenugreek leaf and turmeric

Spiced with chilli, herbs and lime

Fillets of salmon diced and marinated with dill, fennel, ginger and honey

Diced Indian cheese delicately spiced together with an assortment of vegetables, roasted in the tandoori oven

Boneless well rounded masala flavoured with pineapple

Yoghurt marinating flavoured with curry leaf

chicken cooked with minced lamb, almonds and fresh coriander mixed together with an exotic blend of herbs and spices

Goan style chicken curry with mint and fresh coriander

(Chicken or Lamb), cooked with Basmati rice served with a mixed vegetable curry

(Chicken or Lamb), medium spiced curry with peppers and onions

Medium spiced curry using tomato, almond, and coconut powder, cream and fenugreel leaves

Diced chicken breast simmered in fresh turmeric fenugreek and mild indian spices, served in rich dense and velvety

Tandoori simmered chicken cooked in tomato and cashew nuts mild to medium

Tender pieces of lamb braised in 25 roasted spices-a complex dish with a subtle flavour and fragrant spices

Lamb marinated in freshly ground coriander, pepper curry leaf, red chilli but medium spice

King prawn in a rich and creamy sauce with spices

Monkfish in traditional Goan style sauce with coconut and curry leaves

Lamb shank, slow roasted with royal cumin garam masala

Pieces of chicken gently braised in a paste of Iranian pistachio, fennel mild spiced but distinct curry

Marinated on spices grilled in tandoori cooked in mild spice, mango, cashew nuts and garlic but sweet

(Chicken or Lamb) Mild curry thick coconut gravy with a smooth texture

(Chicken or Lamb) A medium spiced curry with a tomato base, cumin and fresh coriander

(Chicken or Lamb) Hot sweet and sour curry cooked with lentils

(Chicken or Lamb) Highly spiced sweet curry with onion, tomato, red chilli, lemon juice, sugar, fenugreek leaves and fresh coriander

(Chicken or Lamb) Hot curry with red chilles, garlic and fresh coriander

(Chicken or Lamb) Primarily made with red chillies, gram masala and galic the Portuguese introduced chillies to Goa in the 16Th and 17Th Centuries

(Chicken or Lamb) Cooked with green chillies, green pepper, tomato and onions

Tandoori baked paneer cooked in onion and tomato masala, with ground almonds, coconut and a hint of cream

Selection of vegetable cooked with shredded Ginger, garlic, red and green chillies this is a spicy hot dish

Medium spiced cooked in sauce with green pepper, ginger, garlic and coriander

Madras, vindaloo, jalfrezi, pathia, dansak, karahi, kurma, also available

Selection of vegetable cooked in a medium curry sauce

Spinach cooked with potato

Spinach with roasted garlic

Paneer cooked with green peas, garam masala and spices

Potatoes cooked in a Traditional way

Okra (ladies finger) sautéed in mixed spices

Potato with cauliflower

Fried onion ball

Lentils cooked with chef's special recipe

Baby potato cooked with kadhai sauce and Garnished with capsicum and tomato

Aubergine stir fried with onion, garlic and coriander

Sautéed mushrooms

Spinach coked with cheese

Aubergine roasted in tandoori mashed with chefs mixed

Stuffed with almonds

stuffed with spiced minced lamb

Shredded chicken marinated in a masala sauce wrapped in a homemade chapati (Vegetarian option available)

Batons of Indian cottage cheese tossed with spring onions and peppers in a sticky sweet sauce

Diced chicken breast sprinkled with ginger, salt and pepper and cooked in a clay oven (Vegetarian option available)

Spinach and potato pieces rolled together with turmeric

Triangular pastry pockets filled with lightly spiced minced lamb. (Vegetarian option available)

Tamarind dipped chicken served on the bone (Vegetarian option available)

Indian infused mango milkshake

A milky Indian sponge soaked in a sugary syrup

Crushed meringue, mango and cream topped with grated pistachio

Assorted tea-flavoured macarons

Served with Bonne Maman strawberry conserve traditional Cornish clotted cream

Same menu items as above with a chilled glass of Prosecco

Batons of Indian cottage cheese tossed with spring onions and peppers in a sticky sweet sauce

Mixed vegetables in a masala sauce wrapped in a homemade chapati

Potato cakes stuffed with lentil and topped with ginger

Spinach and potato pieces rolled together with turmeric

Spring vegetables mixed with aromatic herbs and spices bound together with gram flour

Indian infused mango milkshake

A milky Indian sponge soaked in a sugary syrup

Crushed meringue, mango and cream topped with grated pistachio

Assorted tea-flavoured macarons

A selection of salmon tikka, pistachio chicken tikka, barra kebab and paprika chicken tikka, grilled fresh in the tandoor.

A selection of grilled tiger prawns, king scallops, crispy squid rings and methi fish tikka.

Crispy chicken drumettes with bold flavours of chilli, lime, tamarind and cinnamon.

Tender chicken tikka with cracked black pepper, served with creamy peanut sauce.

Chicken marinated in fresh paprika, cooked in the tandoor until lightly charred.

Golden pastry parcels filled with your choice of chicken, lamb or vegetables.

Chicken breast marinated in yoghurt, ginger, garlic and pistachio paste, grilled in the clay oven.

Crispy soft-shell crab served with tangy mango and passion fruit chutney.

Monkfish marinated in fenugreek and turmeric, grilled until tender.

Fresh scallops cooked in a delicate sauce of mint, coriander and coconut milk.

Homemade paneer marinated in spiced Indian pickle and grilled in the tandoor.

Crispy vegetable fritters made with spiced gram flour and fresh herbs.

Homemade paneer tossed in a sweet, spicy sauce with fresh tomatoes.

Soya chunks tossed with sweet chilli, onions, peppers and South Indian spices.

Grilled duck breast tossed in bold masala spices.

Juicy tiger prawns served on crispy fried bread with a sweet, hot and sour sauce.

Lamb pieces marinated in warming masala spices with a hint of pineapple, grilled over flame.

Charred broccoli served with mango and ginger yoghurt.

Minced lamb with ginger, herbs and spices, grilled on skewers.

Tiger prawns marinated in sun-dried tomato and ginger, cooked in the tandoor.

Salmon fillets marinated in dill, fennel, ginger and honey, grilled until golden.

Marinated chicken wings fried and tossed in a rich butter sauce.

Diced chicken cooked with green chilli, peppers and fresh dill.

Squid rings marinated in passion fruit and sweet chilli, served with seasonal salad.

Tiger prawns tossed in the chef’s signature hot butter spice blend.

King prawns grilled with garlic and mint, lightly charred in the tandoor.

Spiced chicken wings grilled for a smoky finish.

Lamb chops with ginger, lime and Indian spices, grilled until tender.

Smashed samosa topped with chickpeas, chutney, yoghurt, onions and spice.

Crispy chicken tossed in garlic chilli sauce with curry leaves and vinegar.

Chicken breast simmered in turmeric, fenugreek and mild spices in a velvety sauce.

Tandoori chicken in a ginger, tomato and chilli masala.

Roasted lamb shank with Indian herbs, served with spiced potato and chickpeas.

Tiger prawns in a medium-spiced curry with aubergine, ginger and garlic.

Lamb braised in 25 roasted spices, onions and fragrant herbs.

Grilled prawns cooked in a mango and almond sauce with a gentle heat.

Barbecued chicken or tiger prawns in a green curry with mint, coriander, celery, and creamy coconut.

Tiger prawns in a rich and creamy sauce with gentle spices.

Pistachio-coated chicken in a mild pistachio masala curry.

Monkfish cooked in a coconut-rich Goan-style curry with curry leaves.

Tiger prawns in a medium green curry with coconut milk, coriander and curry leaves.

Grilled chicken in a medium curry with lemon, bullet chilli and garam masala.

Lamb marinated in freshly ground coriander, pepper, and curry leaves finished with crushed red chilli.

Lamb marinated in ground coriander, pepper and curry leaves, finished with crushed chilli.

Tandoori lamb chops in a rich Hyderabadi-style curry.

Spiced shrimp biryani served with cooling raita.

Medium-spiced curry with mint, crushed coriander and yoghurt.

Tiger prawn, chicken or lamb in a medium-spiced curry with fried shallots.

Chicken cooked with spiced minced lamb and fresh coriander.

Mild, creamy tomato curry with almond, coconut and fenugreek.

Spicy lamb curry served with our Kashmiri chilli sauce.

Tandoori grilled paneer in a ginger, tomato and chilli masala.

Grilled chicken in a creamy butter sauce with tomato and cashew.

Tiger prawns with mustard, cumin and coriander.

Minced lamb and peas in a medium-spiced curry.

South Indian-style fresh fillet of halibut, delicately spiced and served with a fresh green herb and coconut milk moilee sauce.

Lamb chops cooked in a spicy Hyderabadi-style sauce with minced lamb.

Chicken cooked in an extra-hot Bengali-style chilli paste.

Monkfish in a rich tomato and cream-based curry.

Grilled tiger prawns marinated in sun-dried tomato and ginger.

Monkfish marinated in fenugreek and turmeric, cooked in the clay oven.

Salmon fillets marinated with dill, fennel, ginger and honey, grilled until flaky.

Diced lamb in warming masala spice and pineapple, grilled over flame.

Chicken in a creamy pepper marinade, served with peanut sauce.

Paprika-marinated chicken, cooked in the tandoor with a gentle char.

Diced chicken grilled with peppers, onions and tomatoes.

Pistachio-encrusted chicken breast tikka marinated with yoghurt and pita paste.

Grilled paneer with peppers, onions and herbs.

Lamb chops marinated in ginger, lime and spices, grilled until juicy.

Bone-in chicken marinated in spices and grilled.

Duck breast grilled and tossed in chilli masala spice.

Slow-roasted lamb shank cooked with royal cumin and garam masala.

A chef’s selection of grilled meats from the clay oven.

Grilled jumbo prawns in garlic butter, served with spiced French beans and salad.

Halibut fillets marinated with dill, fennel, ginger and honey, grilled in the tandoor.

Soya chunks in a medium-spiced curry with shallots and garam masala.

Soya chunks with spiced basmati rice and a crispy onion garnish.

Grilled paneer in a mild curry with almonds, coconut and cream.

Tandoori paneer in a buttery sauce with tomato and cashew.

Crispy onion fritters with chickpea flour and spices.

Paneer and peas in a garam masala-spiced sauce.

Slow-cooked lentils and kidney beans with butter and cream.

Spinach cooked with paneer and Indian spices.

Potatoes with warming Indian spices.

Tandoor-roasted aubergine mashed with garlic and spices.

Dry-cooked mixed vegetables with herbs and spices.

Seasonal vegetables in a medium curry sauce.

Stir-fried aubergine with garlic, onion and coriander.

Sautéed mushrooms with a touch of spice.

Spinach and potato cooked with Indian spices.

Spinach sautéed with roasted garlic.

Okra sautéed in spiced oil.

Cauliflower and potato with traditional spices.

Chickpeas in a rich masala sauce.

Sautéed cauliflower with spices.

Potatoes in a tangy kadhai sauce with tomato and capsicum.

Lentils tempered with roasted garlic and the chef's special blend.

Choice of Seafood, Chicken, Lamb or Vegetable (V, VG).

Regular or spicy

(Price per person)

Stuffed with almonds sultanas.

Stuffed with spiced minced lamb.

Includes roti, plain naan and garlic naan.

A refreshing yoghurt sauce

Crispy chicken drumettes with bold flavours of chilli, lime, tamarind and cinnamon.

Tender chicken tikka with cracked black pepper, served with creamy peanut sauce.

Chicken marinated in fresh paprika, cooked in the tandoor until lightly charred.

Golden pastry parcels filled with your choice of chicken, lamb or vegetables.

Chicken breast marinated in yoghurt, ginger, garlic and pistachio paste, grilled in the clay oven.

Monkfish marinated in fenugreek and turmeric, grilled until tender.

Homemade paneer marinated in spiced Indian pickle and grilled in the tandoor.

Crispy vegetable fritters made with spiced gram flour and fresh herbs.

Homemade paneer tossed in a sweet, spicy sauce with fresh tomatoes.

Soya chunks tossed with sweet chilli, onions, peppers and South Indian spices.

Grilled duck breast tossed in bold masala spices.

Juicy tiger prawns served on crispy fried bread with a sweet, hot and sour sauce.

Lamb pieces marinated in warming masala spices with a hint of pineapple, grilled over flame.

Minced lamb with ginger, herbs and spices, grilled on skewers.

Tiger prawns marinated in sun-dried tomato and ginger, cooked in the tandoor.

Salmon fillets marinated in dill, fennel, ginger and honey, grilled until golden.

Marinated chicken wings fried and tossed in a rich butter sauce.

Diced chicken cooked with green chilli, peppers and fresh dill.

Squid rings marinated in passion fruit and sweet chilli, served with seasonal salad.

Tiger prawns tossed in the chef’s signature hot butter spice blend.

King prawns grilled with garlic and mint, lightly charred in the tandoor.

Spiced chicken wings grilled for a smoky finish.

Lamb chops with ginger, lime and Indian spices, grilled until tender.

Smashed samosa topped with chickpeas, chutney, yoghurt, onions and spice.

Crispy chicken tossed in garlic chilli sauce with curry leaves and vinegar.

Chicken breast simmered in turmeric, fenugreek and mild spices in a velvety sauce.

Tandoori chicken in a ginger, tomato and chilli masala.

Roasted lamb shank with Indian herbs, served with spiced potato and chickpeas.

Tiger prawns in a medium-spiced curry with aubergine, ginger and garlic.

Lamb braised in 25 roasted spices, onions and fragrant herbs.

Grilled prawns cooked in a mango and almond sauce with a gentle heat.

Barbecued chicken or tiger prawns in a green curry with mint, coriander, celery, and creamy coconut.

Tiger prawns in a rich and creamy sauce with gentle spices.

Pistachio-coated chicken in a mild pistachio masala curry.

Monkfish cooked in a coconut-rich Goan-style curry with curry leaves.

Tiger prawns in a medium green curry with coconut milk, coriander and curry leaves.

Grilled chicken in a medium curry with lemon, bullet chilli and garam masala.

Lamb marinated in freshly ground coriander, pepper, and curry leaves finished with crushed red chilli.

Spiced shrimp biryani served with cooling raita.

Medium-spiced curry with mint, crushed coriander and yoghurt.

Tiger prawn, chicken or lamb in a medium-spiced curry with fried shallots.

Chicken cooked with spiced minced lamb and fresh coriander.

Mild, creamy tomato curry with almond, coconut and fenugreek.

Spicy lamb curry served with our Kashmiri chilli sauce.

Tandoori grilled paneer in a ginger, tomato and chilli masala.

Grilled chicken in a creamy butter sauce with tomato and cashew.

Tiger prawns with mustard, cumin and coriander.

Minced lamb and peas in a medium-spiced curry.

Lamb chops cooked in a spicy Hyderabadi-style sauce with minced lamb.

Chicken cooked in an extra-hot Bengali-style chilli paste.

Monkfish in a rich tomato and cream-based curry.

Grilled tiger prawns marinated in sun-dried tomato and ginger.

Monkfish marinated in fenugreek and turmeric, cooked in the clay oven.

Salmon fillets marinated with dill, fennel, ginger and honey, grilled until flaky.

Diced lamb in warming masala spice and pineapple, grilled over flame.

Chicken in a creamy pepper marinade, served with peanut sauce.

Paprika-marinated chicken, cooked in the tandoor with a gentle char.

Diced chicken grilled with peppers, onions and tomatoes.

Pistachio-encrusted chicken breast tikka marinated with yoghurt and pita paste.

Grilled paneer with peppers, onions and herbs.

Lamb chops marinated in ginger, lime and spices, grilled until juicy.

Bone-in chicken marinated in spices and grilled.

Duck breast grilled and tossed in chilli masala spice.

Slow-roasted lamb shank cooked with royal cumin and garam masala.

A chef’s selection of grilled meats from the clay oven.

Halibut fillets marinated with dill, fennel, ginger and honey, grilled in the tandoor.

Soya chunks in a medium-spiced curry with shallots and garam masala.

Soya chunks with spiced basmati rice and a crispy onion garnish.

Grilled paneer in a mild curry with almonds, coconut and cream.

Tandoori paneer in a buttery sauce with tomato and cashew.

Crispy onion fritters with chickpea flour and spices.

Paneer and peas in a garam masala-spiced sauce.

Slow-cooked lentils and kidney beans with butter and cream.

Spinach cooked with paneer and Indian spices.

Potatoes with warming Indian spices.

Tandoor-roasted aubergine mashed with garlic and spices.

Dry-cooked mixed vegetables with herbs and spices.

Seasonal vegetables in a medium curry sauce.

Stir-fried aubergine with garlic, onion and coriander.

Sautéed mushrooms with a touch of spice.

Spinach and potato cooked with Indian spices.

Spinach sautéed with roasted garlic.

Okra sautéed in spiced oil.

Cauliflower and potato with traditional spices.

Chickpeas in a rich masala sauce.

Sautéed cauliflower with spices.

Potatoes in a tangy kadhai sauce with tomato and capsicum.

Lentils tempered with roasted garlic and the chef's special blend.

Choice of Seafood, Chicken, Lamb or Vegetable (V, VG).

Regular or spicy

(Price per person)

Stuffed with almonds sultanas.

Stuffed with spiced minced lamb.

Includes roti, plain naan and garlic naan.

A refreshing yoghurt sauce

Succulent tandoori-spiced salmon fillet, grilled to perfection and served over a fresh medley of mixed greens, ripe mango, crisp cucumber, cherry tomatoes, and red onion

Juicy, bone-in tandoori chicken chargrilled for smoky depth, served atop crisp lettuce, sweet watermelon, red onion, tomato, and cucumber for a refreshing balance of flavour

A rich and satisfying Indian platter featuring black pepper chicken tikka simmered in a creamy butter sauce, accompanied by slow-cooked black lentils, fragrant pilau rice, and warm, buttery naan. Served with a pint of Cobra.

Tender tandoori chicken or lamb wrapped in soft, fluffy naan, layered with crunchy salad and drizzled with a cool mint yogurt dressing.

Marinated with passion fruit and sweet chilly sauce. Served with seasonal salad

Large and diver caught, in a light green herb sauce

Three different flavoured bread

Fresh monkfish with Fenugreek leaf and turmeric

'Hyderabad' royal kebab of minced chicken

Spinach cake stuffed with figs

With yoghurt and mango ginger sauce

With ginger, lime and Indian spices

Breast of Duck, on the bed of mashed

Whole lobster stir-fried in light spices and put back in the shell

Chicken Briyani from Royal kitchen of Nizam

With coconut and kafir lime

Using fresh paprika marination

Three different flavoured bread

Cubes of lamb in a well rounded Masala with pineapple

Fresh monkfish with Fenugreek leaf and turmeric

Indian white sweet potato, grilled with chutney and yoghurt

With yoghurt and mango ginger sauce

Chicken Briyani from Royal kitchen of Nizam

Tender pieces of lamb braised in 25 roasted spices – a complex dish with a subtle flavour & fragrant spices

Spinach cake stuffed with figs

Indian white sweet potato, grilled with chutney and yoghurt

Home made organic Indian cheese with chilli and turmeric

With yoghurt and mango ginger sauce

Potato cakes stuffed with lentil and topped with ginger

Vegetable dumplings cooked with rice and spices

Baby vegetables with herbs and spices

Lentils cooked with chef's special recipe

Minimum two person; fish tikka, chicken chop, barra kebab paprika chicken tikka

Minimum two person; Tandoori Fresh Ocean Tiger Prawn king Scallop in herb sauce

With chilli lime tamarind and cinnamon

Rich pepper marinating

Using fresh paprika marination

Cubes of venison marinated with honey and chef won mixed of spices flamed grilled in tandoori

Hyderabad royal kebab

Cubes of lamb in a well rounded masala with pineapple

Yoghurt marination flavoured with curry leaf

Fresh monkfish with fenugreek leaf and turmeric

Marinated with sun-dried tomato and ginger

Large and diver caught in a light green herb sauce

flash grilled with coconut nd ginger moilee sauce

With sweet chilli and mango sauce (Served chilled)

Minced lamb marinated in ginger garlic fresh mixed herbs and spices grilled on skewer

Indian squash with spiced cheese and pine nuts

potato cakes stuffed with lentil and topped with ginger

Spinach cake stuffed with figs

Home made organic Indian cheese with chilli and turmeric

Indian white sweet potato grilled with chutney and yoghurt

With Yoghurt and mango ginger sauce