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Raj of Kensington
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宁静环境中的美味印度餐
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Finely Shredded onions and spinach spiced with fennel and gram flour, tamarind chutney
The Classic Samosa, stuffed with tempered potatoes, ginger and spices, tamarind & green chutney
Lightly spiced and shallow fried patties, seasoned yoghurt and gram flour
Cider soaked tiger prawns sautéed with chopped peppers, tomatoes and spring onions
Crispy soft-shell crab in spicy batter, crab meat sautéed with mustard and curry leaves
West coast Mangalorean street food of chicken morsels coated with aromatic spices
Lamb tossed with onions, chillies, curry leaves and black pepper, roasted cumin potatoes
Selection of Tandoori delights, lamb chop, chicken tikka, sheekh kabab, and salmon
Unaged fresh cheese, pureed spinach tempered with garlic and fresh coriander
Baby corn, broccoli. courgette, mange tout, mushrooms and peppers tossed in a wok
Sliced Grilled chicken breast stir-fried with juliennes of chillies, onions and bell peppers
The jewel in the kitchens of Mughal Palaces, Chicken cooked in mild sauce with aromatic spices
Marinated grilled chicken simmered in buttery tomatoes and fenugreek leaves
Chicken tikka masala, A British national favourite… "Enough said"
Chicken tempered with curry leaves, chillies and coconut milk
Diced lamb cooked with shallot, garlic, ginger, red chillies, fennel and curry leaves
A wholesome dish once served on the long train journey from Bombay to Calcutta
Braised diced lamb cooked in browned onions, garlic, ginger and crushed red chilli
Slow cooked diced lamb with tomatoes, garlic, and fenugreek finished with garam masala
Diced lamb or chicken cooked with basmati rice, cinnamon, bay leaves, cardamom and yoghurt, tightly sealed and cooked over a slow fire, served with Raitha
Tiger prawns stir fried with turmeric, crushed black pepper, curry leaves, sprinkled with coconut shavings
Tiger prawns poached in roasted chillies, cumin seeds, tomato and coriander masala
Butterflied Bengal king prawns simmered in thin gravy of mustard oil, cardamom, cinnamon and cloves
Char-grilled chicken on the bone marinated in traditional Kashmiri chilli yoghurt base
Grilled chunks of boneless chicken flavoured with cumin and rock salt
Soft minced lamb, Roasted spices, ginger, and coriander, coated with onion & mixed bell peppers
King prawns marinated in creamed hung yoghurt, aromatized with caraway seeds
Salmon marinated in fenugreek leaves, cardamom, lemon juice & spice mixed hung yoghurt
Best end lamb chops marinated in golden brown onions, yoghurt and garam masala
Cottage cheese stuffed with prunes, diced mixed peppers, onions marinated in pomegranate, ground mace and yogurt
A classic free-range stuffed chicken breast braised in an exquisite cream sauce with dry fruits and cheese, brought to India by the Mughals, served with pulao rice
Pan seared Gressingham Duck breast tempered with mustard seeds, curry leaves, served with lemon rice, hailed from the region of small villages in southern Tamil Nadu
Venison chunked in fennel seeds, cumin, onions and pickling spices, served with seasoned potatoes, A post hunting favourite of the Bhopali Nawabs and British governors
Pan-fried Seabass in a light sauce of coconut milk, curry leaves, garlic and chillies, served with steamed rice A Keralan origin from the Malabar Coast, the landing place of the British East India Company
Shank of lamb braised in robust gravy of poppy seeds, onion, tomatoes and ginger, served with pulao rice, Brought to the courts and palaces by the travelling soldiers of the North West Frontier
Potatoes cooked in onion & tomato with cumin
Cauliflower florets & Potatoes cooked with onions, fennel seeds and ginger
Okra tossed with onion, tomato and shallots
Slowly cooked yellow lentils tempered with garlic
Spinach cooked with light spices and onions
Aubergine cooked in tomato, onion and coconut finished with tamarind pulp
Black lentils cooked overnight, finished with cream
Seasoned fresh yoghurt, cucumber, onion, tomatoes and roasted cumin seeds
Sliced red onions, skinless cucumber, green chillies, sprinkled with chat masala and lemon juice
Basmati rice cooked with cumin and cardamom
Steamed Basmati rice
Basmati rice sautéed with mushrooms and garlic
Basmati rice infused with lemon, mustard seeds and curry leaves
Naan filled with almonds, coconut & raisins
Naan filled with grated cheddar cheese
Naan filled with garlic and coriander
Leavened baked bread
Flaky whole wheat bread flavoured with mint leaves
Wholemeal flat bread baked in the tandoor
Fresh pineapple glazed with star anise, cream and honey grilled in the tandoor, served with vanilla ice cream
Grated carrots tossed in ghee, soaked in sweet honey syrup and ground cardamom, served with ice cream
Moist sponge date cake smothered in toffee sauce, served with vanilla ice cream
Warm milk dumplings in a golden sweet syrup, sprinkled with crushed roasted pistachio, served with vanilla ice cream
Traditional rich and creamy Mughal ice cream insulated and served in the pot
Pistachio, Vanilla, or Mango
Jodhpur gin, Vermouth, green olives or lemon twist
Old Raj Saffron infused gin, Vermouth, green olives or lemon twist, The Ultimate Martini
Tanqueray Rangpur Gin, fresh lime, Indian tonic water
Star of Bombay gin, fresh lime, Indian tonic water
Jodhpur gin, fresh lime, Indian tonic water
Lychee infused Bombay sapphire gin, gomme syrup, lemon juice, Rose petal Bindiya
Pomegranate seeds muddled with fresh lime, Rangpur gin, Pama pomegranate liqueur
Bombay Gin, Pimms no.1, fresh mint, lemonade, loaded with fresh fruits
Jodhpur gin, Cointreau, lemon juice, gomme syrup
Rangpur gin, Chase vodka, Cointreau, Bombay Gin Old Monk rum, topped with coke
Old Monk rum, fresh lime juice, gomme syrup, pomegranate puree
The Old Fashioned, brown sugar crushed with bitters, Cinnamon infused Bourbon, zested with orange
Coconut infused rum, fresh limes, fresh mint, coconut syrup, grated coconut, No brown sugar
Lemon infused vodka, Cointreau, fresh lime juice, orange bitters, gomme syrup, cranberry juice
Freshly squeezed lemon and lime juices, gomme syrup, cracked rock salt and roasted cumin
Fresh lime, pineapple, fresh mint, topped with lemonade
Traditional yoghurt based drink, Mango, mint, or salted
Villa Rossi, Emila-Romagna, Italy
Esprit de Serame, Languedoc, France
Mediteranee, France
Villa Rossi, Emila-Romagna, Italy
Esprit de Serame, Languedoc, France
Ludes
Chalons-en-Champagne
Veneto
Esprit de Serame, Languedoc
Esprit de Serame, Languedoc
Domaine du Chardonnay, Burgundy
Domaine Gueugnon-Remond, Burgundy
Domaine Jean Max Roger, Loire Valley
Burgundy
Villa Rossi, Emila-Romagna
Azienda Agricola Citari, Lombardia
Borgo Delle Oche, Friuli
Broglia, Peidmont
Adegas Valminor, Rias Baixas
Stellenbosch
Casa Lapostolle, Colchagua
San Juan
Coopers Creek, Marlborough
Mount Vernon, Marlborough
Clifford Bay, Marlborough
Mediteranee, France
Esprit de Serame, Languedoc
Pays Des Cotes De Thongue
Esprit de Serame, Languedoc
Bordeaux
Cotes Luberon, Rhone Valley
Pure Garrigue, Rhone Valley
Chateau Lyonnat, Bordeaux
Jean-Marc Lafont, Beaujolais
Domaine Jean-Marc Pillot, Burgundy
Blasson du Rhone, Rhone Valley
Chateau Haut Gros Caillou, Bordeaux
Edouard Delaunay & Ses Fils, Burgundy
Villa Rossi, Emila-Romagna
Angelo, Sicily
Ducale, Puglia
Salento, Puglia
Bonacosta, Masi, Veneto
Casale dello Spalviero, Tuscany
La Sogara, Veneto
Rioja
Rioja
Cannonberg, Western Cape
Wolseley
Casa Lapostelle, Colchagua
Casa Lapostelle, Colchagua
Finca Perdriel Mendoza
Coopers Creek, Marlborough
Lawsons Dry Hills, Marlborough
Deakin Estate, Victoria
Gioia del Colle, Puglia, Italy
Mendoza, Argentina
Pierre Amadieu, Rhone Valley, France
Fattoria Le Corti, Tuscany, Italy
Santa Maria Valley, California, USA
Caccia al Piano, Tuscany, Italy
Gaston Hocher, Bekaa Valley, Lebanon
Tupungato, Mendoza, Argentina
Stellenbosch, South Africa
Domaine Louis Chèze, Rhone Valley, France
Haut-Medoc, Bordeaux, France
Graves, Bordeaux, France
Priorat, Spain
Le Marche, Italy
Aglianico del Vulture, Basilicata, Italy
Martinborough, New Zealand
Donnafugata, Sicily, Italy
Sonoma County, California, USA
Domaine La Roquete, Rhone Valley, France
Graves, Bordeaux, France
Margaux, Bordeaux, France
Bodegas Resalte de Peñafiel, Ribera Del Duero, Spain
Stellenbosh, South Africa
Western Cape, South Africa
Domaine Hauvette, Provence, France
Santa Cruz, California, USA
Fattoria Le Corti, Tuscany, Italy
Pessac-Leognan, Bordeaux, France
Cafayate, Argentina
Cantine Lonardo, Campania, Italy
Poliziano, Tuscany, Italy
Nemea, Greece
Perdriel, Mendoza, Argentina
Rocca delle Macìe, Tuscany, Italy
Saint-Estèphe, Bordeaux, France
Acinatico, Veneto, Italy
Sant'Antimo, Tuscany, Italy
Saint-Emilion, Bordeaux, France
Emilia Romagna, Italy
Costa di Bussia, Piedmont, Italy
Pomerol, Bordeaux, France
Il Poggione, Tuscany, Italy
Piedmont, Italy
Château La Nerthe, Rhone Valley, France
Margaret River, Australia
Rocca delle Macìe, Tuscany, Italy
Guerriieri Rizzardi, Veneto, Italy
Burgundy, France
Veneto, Italy
Castello Banfi, Tuscany, Italy
Allegrini, Veneto, Italy
Pomerol, Bordeaux, France
Saint Julien, Bordeaux, France
Robert Michel, Rhone Valley, France
Tenute Silvio Nardi, Tuscany, Italy
Domaine Jean & Jean-Louis Trapet, Burgundy, France
Donnafugata, Sicily, Italy
Saint Julien, Bordeaux, France
Masi Costasera, Veneto, Italy
Marchesi Mazzei, Tuscany, Italy
Domaine Nicolas Rossignal, Burgundy, France
Gaetano Bertani & Figli, Veneto, Italy
Saint-Estephe, Bordeaux, France
Château La Nerthe, Rhone Valley, France
Antinori, Tuscany, Italy
Le Salette, Veneto, Italy
Saint Julien, Bordeaux, France
Antinori, Tuscany, Italy
Château La Nerthe, Rhone Valley, France
Saint-Emilion, Bordeaux, France
Tenuta San Guido Bolgheri Sassicaia, Tuscany, Italy
Boneless chicken simmered in fairly hot gravy of red chilli, onions, garlic and a hint of lemon juice, finished with fresh coriander. It is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai). However, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain
Diced lamb cooked with onions, shallots, ginger, garlic, black cardamoms, cloves and peppercorns. According to the legend the dish was created when a courtier of Mughal Emperor Akbar accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India, and became a staple of Hyderabadi cuisine
Warm milk dumplings in a golden sweet syrup, sprinkled with crushed roasted pistachio, served with vanilla ice cream
Coconut, Pistachio, Mango
Fresh pineapple glazed with star anise, cream and honey grilled in the tandoor, served with vanilla ice cream
Grated carrots tossed in ghee, soaked in sweet honey syrup and ground cardamom, served with ice cream
Moist sponge date cake smothered in toffee sauce, served with vanilla ice cream
Warm milk dumplings in a golden sweet syrup, sprinkled with crushed roasted pistachio, served with vanilla ice cream
Traditional rich and creamy Mughal ice cream insulated and served in the pot
Pistachio, Vanilla, or Mango
Boneless chicken simmered in fairly hot gravy of red chilli, onions, garlic and a hint of lemon juice, finished with fresh coriander. It is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai). However, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain
Diced lamb cooked with onions, shallots, ginger, garlic, black cardamoms, cloves and peppercorns. According to the legend the dish was created when a courtier of Mughal Emperor Akbar accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India, and became a staple of Hyderabadi cuisine
Warm milk dumplings in a golden sweet syrup, sprinkled with crushed roasted pistachio, served with vanilla ice cream
Coconut, Pistachio, Mango
Finely Shredded onions and spinach spiced with fennel and gram flour, tamarind chutney
The Classic Samosa, stuffed with tempered potatoes, ginger and spices, tamarind green chutney
Lightly spiced and shallow fried patties, seasoned yoghurt and gram flour
Cider soaked tiger prawns sautéed with chopped peppers, tomatoes and spring onions
Crispy soft-shell crab in spicy batter, crab meat sautéed with mustard and curry leaves
West coast Mangalorean street food of chicken morsels coated with aromatic spices
Lamb tossed with onions, chillies, curry leaves and black pepper, roasted cumin potatoes
Selection of Tandoori delights, lamb chop, chicken tikka, sheekh kabab, and salmon
Unaged fresh cheese, pureed spinach tempered with garlic and fresh coriander
Baby corn, broccoli. courgette, mange tout, mushrooms and peppers tossed in a wok
Sliced Grilled chicken breast stir-fried with juliennes of chillies, onions and bell peppers
The jewel in the kitchens of Mughal Palaces, Chicken cooked in mild sauce with aromatic spices
Marinated grilled chicken simmered in buttery tomatoes and fenugreek leaves
Chicken tikka masala, A British national favourite… "Enough said"
Chicken tempered with curry leaves, chillies and coconut milk
Diced lamb cooked with shallot, garlic, ginger, red chillies, fennel and curry leaves
A wholesome dish once served on the long train journey from Bombay to Calcutta
Braised diced lamb cooked in browned onions, garlic, ginger and crushed red chilli
Slow cooked diced lamb with tomatoes, garlic, and fenugreek finished with garam masala
Diced lamb or chicken cooked with basmati rice, cinnamon, bay leaves, cardamom and yoghurt, tightly sealed and cooked over a slow fire, served with Raitha
Tiger prawns stir fried with turmeric, crushed black pepper, curry leaves, sprinkled with coconut shavings
Tiger prawns poached in roasted chillies, cumin seeds, tomato and coriander masala
Butterflied Bengal king prawns simmered in thin gravy of mustard oil, cardamom, cinnamon and cloves
Char-grilled chicken on the bone marinated in traditional Kashmiri chilli yoghurt base
Grilled chunks of boneless chicken flavoured with cumin and rock salt
Soft minced lamb, Roasted spices, ginger, and coriander, coated with onion mixed bell peppers
King prawns marinated in creamed hung yoghurt, aromatized with caraway seeds
Salmon marinated in fenugreek leaves, cardamom, lemon juice spice mixed hung yoghurt
Best end lamb chops marinated in golden brown onions, yoghurt and garam masala
Cottage cheese stuffed with prunes, diced mixed peppers, onions marinated in pomegranate, ground mace and yogurt
A classic free-range stuffed chicken breast braised in an exquisite cream sauce with dry fruits and cheese, brought to India by the Mughals, served with pulao rice
Pan seared Gressingham Duck breast tempered with mustard seeds, curry leaves, served with lemon rice, hailed from the region of small villages in southern Tamil Nadu
Venison chunked in fennel seeds, cumin, onions and pickling spices, served with seasoned potatoes, A post hunting favourite of the Bhopali Nawabs and British governors
Pan-fried Seabass in a light sauce of coconut milk, curry leaves, garlic and chillies, served with steamed rice A Keralan origin from the Malabar Coast, the landing place of the British East India Company
Shank of lamb braised in robust gravy of poppy seeds, onion, tomatoes and ginger, served with pulao rice, Brought to the courts and palaces by the travelling soldiers of the North West Frontier
Potatoes cooked in onion tomato with cumin
Cauliflower florets Potatoes cooked with onions, fennel seeds and ginger
Okra tossed with onion, tomato and shallots
Slowly cooked yellow lentils tempered with garlic
Spinach cooked with light spices and onions
Aubergine cooked in tomato, onion and coconut finished with tamarind pulp
Black lentils cooked overnight, finished with cream
Seasoned fresh yoghurt, cucumber, onion, tomatoes and roasted cumin seeds
Sliced red onions, skinless cucumber, green chillies, sprinkled with chat masala and lemon juice
Basmati rice cooked with cumin and cardamom
Steamed Basmati rice
Basmati rice sautéed with mushrooms and garlic
Basmati rice infused with lemon, mustard seeds and curry leaves
Naan filled with almonds, coconut raisins
Naan filled with grated cheddar cheese
Naan filled with garlic and coriander
Leavened baked bread
Flaky whole wheat bread flavoured with mint leaves
Wholemeal flat bread baked in the tandoor
Jodhpur gin, Vermouth, green olives or lemon twist
Old Raj Saffron infused gin, Vermouth, green olives or lemon twist, The Ultimate Martini
Tanqueray Rangpur Gin, fresh lime, Indian tonic water
Star of Bombay gin, fresh lime, Indian tonic water
Jodhpur gin, fresh lime, Indian tonic water
Lychee infused Bombay sapphire gin, gomme syrup, lemon juice, Rose petal Bindiya
Pomegranate seeds muddled with fresh lime, Rangpur gin, Pama pomegranate liqueur
Bombay Gin, Pimms no.1, fresh mint, lemonade, loaded with fresh fruits
Jodhpur gin, Cointreau, lemon juice, gomme syrup
Rangpur gin, Chase vodka, Cointreau, Bombay Gin Old Monk rum, topped with coke
Old Monk rum, fresh lime juice, gomme syrup, pomegranate puree
The Old Fashioned, brown sugar crushed with bitters, Cinnamon infused Bourbon, zested with orange
Coconut infused rum, fresh limes, fresh mint, coconut syrup, grated coconut, No brown sugar
Lemon infused vodka, Cointreau, fresh lime juice, orange bitters, gomme syrup, cranberry juice
Freshly squeezed lemon and lime juices, gomme syrup, cracked rock salt and roasted cumin
Fresh lime, pineapple, fresh mint, topped with lemonade
Traditional yoghurt based drink, Mango, mint, or salted
Villa Rossi, Emila-Romagna, Italy
Esprit de Serame, Languedoc, France
Mediteranee, France
Villa Rossi, Emila-Romagna, Italy
Esprit de Serame, Languedoc, France
Ludes
Chalons-en-Champagne
Veneto
Esprit de Serame, Languedoc
Esprit de Serame, Languedoc
Domaine du Chardonnay, Burgundy
Domaine Gueugnon-Remond, Burgundy
Domaine Jean Max Roger, Loire Valley
Burgundy
Villa Rossi, Emila-Romagna
Azienda Agricola Citari, Lombardia
Borgo Delle Oche, Friuli
Broglia, Peidmont
Adegas Valminor, Rias Baixas
Stellenbosch
Casa Lapostolle, Colchagua
San Juan
Coopers Creek, Marlborough
Mount Vernon, Marlborough
Clifford Bay, Marlborough
Mediteranee, France
Esprit de Serame, Languedoc
Pays Des Cotes De Thongue
Esprit de Serame, Languedoc
Bordeaux
Cotes Luberon, Rhone Valley
Pure Garrigue, Rhone Valley
Chateau Lyonnat, Bordeaux
Jean-Marc Lafont, Beaujolais
Domaine Jean-Marc Pillot, Burgundy
Blasson du Rhone, Rhone Valley
Chateau Haut Gros Caillou, Bordeaux
Edouard Delaunay Ses Fils, Burgundy
Villa Rossi, Emila-Romagna
Angelo, Sicily
Ducale, Puglia
Salento, Puglia
Bonacosta, Masi, Veneto
Casale dello Spalviero, Tuscany
La Sogara, Veneto
Rioja
Rioja
Cannonberg, Western Cape
Wolseley
Casa Lapostelle, Colchagua
Casa Lapostelle, Colchagua
Finca Perdriel Mendoza
Coopers Creek, Marlborough
Lawsons Dry Hills, Marlborough
Deakin Estate, Victoria
Gioia del Colle, Puglia, Italy
Mendoza, Argentina
Pierre Amadieu, Rhone Valley, France
Fattoria Le Corti, Tuscany, Italy
Santa Maria Valley, California, USA
Caccia al Piano, Tuscany, Italy
Gaston Hocher, Bekaa Valley, Lebanon
Tupungato, Mendoza, Argentina
Stellenbosch, South Africa
Domaine Louis Chèze, Rhone Valley, France
Haut-Medoc, Bordeaux, France
Graves, Bordeaux, France
Priorat, Spain
Le Marche, Italy
Aglianico del Vulture, Basilicata, Italy
Martinborough, New Zealand
Donnafugata, Sicily, Italy
Sonoma County, California, USA
Domaine La Roquete, Rhone Valley, France
Graves, Bordeaux, France
Margaux, Bordeaux, France
Bodegas Resalte de Peñafiel, Ribera Del Duero, Spain
Stellenbosh, South Africa
Western Cape, South Africa
Domaine Hauvette, Provence, France
Santa Cruz, California, USA
Fattoria Le Corti, Tuscany, Italy
Pessac-Leognan, Bordeaux, France
Cafayate, Argentina
Cantine Lonardo, Campania, Italy
Poliziano, Tuscany, Italy
Nemea, Greece
Perdriel, Mendoza, Argentina
Rocca delle Macìe, Tuscany, Italy
Saint-Estèphe, Bordeaux, France
Acinatico, Veneto, Italy
Sant'Antimo, Tuscany, Italy
Saint-Emilion, Bordeaux, France
Emilia Romagna, Italy
Costa di Bussia, Piedmont, Italy
Pomerol, Bordeaux, France
Il Poggione, Tuscany, Italy
Piedmont, Italy
Château La Nerthe, Rhone Valley, France
Margaret River, Australia
Rocca delle Macìe, Tuscany, Italy
Guerriieri Rizzardi, Veneto, Italy
Burgundy, France
Veneto, Italy
Castello Banfi, Tuscany, Italy
Allegrini, Veneto, Italy
Pomerol, Bordeaux, France
Saint Julien, Bordeaux, France
Robert Michel, Rhone Valley, France
Tenute Silvio Nardi, Tuscany, Italy
Domaine Jean Jean-Louis Trapet, Burgundy, France
Donnafugata, Sicily, Italy
Saint Julien, Bordeaux, France
Masi Costasera, Veneto, Italy
Marchesi Mazzei, Tuscany, Italy
Domaine Nicolas Rossignal, Burgundy, France
Gaetano Bertani Figli, Veneto, Italy
Saint-Estephe, Bordeaux, France
Château La Nerthe, Rhone Valley, France
Antinori, Tuscany, Italy
Le Salette, Veneto, Italy
Saint Julien, Bordeaux, France
Antinori, Tuscany, Italy
Château La Nerthe, Rhone Valley, France
Saint-Emilion, Bordeaux, France
Tenuta San Guido Bolgheri Sassicaia, Tuscany, Italy
Fresh pineapple glazed with star anise, cream and honey grilled in the tandoor, served with vanilla ice cream
Grated carrots tossed in ghee, soaked in sweet honey syrup and ground cardamom, served with ice cream
Moist sponge date cake smothered in toffee sauce, served with vanilla ice cream
Warm milk dumplings in a golden sweet syrup, sprinkled with crushed roasted pistachio, served with vanilla ice cream
Traditional rich and creamy Mughal ice cream insulated and served in the pot
Pistachio, Vanilla, or Mango
Boneless chicken simmered in fairly hot gravy of red chilli, onions, garlic and a hint of lemon juice, finished with fresh coriander. It is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai). However, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain
Diced lamb cooked with onions, shallots, ginger, garlic, black cardamoms, cloves and peppercorns. According to the legend the dish was created when a courtier of Mughal Emperor Akbar accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad, India, and became a staple of Hyderabadi cuisine
Warm milk dumplings in a golden sweet syrup, sprinkled with crushed roasted pistachio, served with vanilla ice cream
Coconut, Pistachio, Mango
Finely Shredded onions and spinach spiced with fennel and gram flour, tamarind chutney
The Classic Samosa, stuffed with tempered potatoes, ginger and spices, tamarind & green chutney
Lightly spiced and shallow fried patties, seasoned yoghurt and gram flour
Cider soaked tiger prawns sautéed with chopped peppers, tomatoes and spring onions
Crispy soft-shell crab in spicy batter, crab meat sautéed with mustard and curry leaves
West coast Mangalorean street food of chicken morsels coated with aromatic spices
Lamb tossed with onions, chillies, curry leaves and black pepper, roasted cumin potatoes
Selection of Tandoori delights, lamb chop, chicken tikka, sheekh kabab, and salmon
Unaged fresh cheese, pureed spinach tempered with garlic and fresh coriander
Baby corn, broccoli. courgette, mange tout, mushrooms and peppers tossed in a wok
Sliced Grilled chicken breast stir-fried with juliennes of chillies, onions and bell peppers
The jewel in the kitchens of Mughal Palaces, Chicken cooked in mild sauce with aromatic spices
Marinated grilled chicken simmered in buttery tomatoes and fenugreek leaves
Chicken tikka masala, A British national favourite… "Enough said"
Chicken tempered with curry leaves, chillies and coconut milk
Diced lamb cooked with shallot, garlic, ginger, red chillies, fennel and curry leaves
A wholesome dish once served on the long train journey from Bombay to Calcutta
Braised diced lamb cooked in browned onions, garlic, ginger and crushed red chilli
Slow cooked diced lamb with tomatoes, garlic, and fenugreek finished with garam masala
Diced lamb or chicken cooked with basmati rice, cinnamon, bay leaves, cardamom and yoghurt, tightly sealed and cooked over a slow fire, served with Raitha
Tiger prawns stir fried with turmeric, crushed black pepper, curry leaves, sprinkled with coconut shavings
Tiger prawns poached in roasted chillies, cumin seeds, tomato and coriander masala
Butterflied Bengal king prawns simmered in thin gravy of mustard oil, cardamom, cinnamon and cloves
Char-grilled chicken on the bone marinated in traditional Kashmiri chilli yoghurt base
Grilled chunks of boneless chicken flavoured with cumin and rock salt
Soft minced lamb, Roasted spices, ginger, and coriander, coated with onion & mixed bell peppers
King prawns marinated in creamed hung yoghurt, aromatized with caraway seeds
Salmon marinated in fenugreek leaves, cardamom, lemon juice & spice mixed hung yoghurt
Best end lamb chops marinated in golden brown onions, yoghurt and garam masala
Cottage cheese stuffed with prunes, diced mixed peppers, onions marinated in pomegranate, ground mace and yogurt
A classic free-range stuffed chicken breast braised in an exquisite cream sauce with dry fruits and cheese, brought to India by the Mughals, served with pulao rice
Pan seared Gressingham Duck breast tempered with mustard seeds, curry leaves, served with lemon rice, hailed from the region of small villages in southern Tamil Nadu
Venison chunked in fennel seeds, cumin, onions and pickling spices, served with seasoned potatoes, A post hunting favourite of the Bhopali Nawabs and British governors
Pan-fried Seabass in a light sauce of coconut milk, curry leaves, garlic and chillies, served with steamed rice A Keralan origin from the Malabar Coast, the landing place of the British East India Company
Shank of lamb braised in robust gravy of poppy seeds, onion, tomatoes and ginger, served with pulao rice, Brought to the courts and palaces by the travelling soldiers of the North West Frontier
Potatoes cooked in onion & tomato with cumin
Cauliflower florets & Potatoes cooked with onions, fennel seeds and ginger
Okra tossed with onion, tomato and shallots
Slowly cooked yellow lentils tempered with garlic
Spinach cooked with light spices and onions
Aubergine cooked in tomato, onion and coconut finished with tamarind pulp
Black lentils cooked overnight, finished with cream
Seasoned fresh yoghurt, cucumber, onion, tomatoes and roasted cumin seeds
Sliced red onions, skinless cucumber, green chillies, sprinkled with chat masala and lemon juice
Basmati rice cooked with cumin and cardamom
Steamed Basmati rice
Basmati rice sautéed with mushrooms and garlic
Basmati rice infused with lemon, mustard seeds and curry leaves
Naan filled with almonds, coconut & raisins
Naan filled with grated cheddar cheese
Naan filled with garlic and coriander
Leavened baked bread
Flaky whole wheat bread flavoured with mint leaves
Wholemeal flat bread baked in the tandoor
Jodhpur gin, Vermouth, green olives or lemon twist
Old Raj Saffron infused gin, Vermouth, green olives or lemon twist, The Ultimate Martini
Tanqueray Rangpur Gin, fresh lime, Indian tonic water
Star of Bombay gin, fresh lime, Indian tonic water
Jodhpur gin, fresh lime, Indian tonic water
Lychee infused Bombay sapphire gin, gomme syrup, lemon juice, Rose petal Bindiya
Pomegranate seeds muddled with fresh lime, Rangpur gin, Pama pomegranate liqueur
Bombay Gin, Pimms no.1, fresh mint, lemonade, loaded with fresh fruits
Jodhpur gin, Cointreau, lemon juice, gomme syrup
Rangpur gin, Chase vodka, Cointreau, Bombay Gin Old Monk rum, topped with coke
Old Monk rum, fresh lime juice, gomme syrup, pomegranate puree
The Old Fashioned, brown sugar crushed with bitters, Cinnamon infused Bourbon, zested with orange
Coconut infused rum, fresh limes, fresh mint, coconut syrup, grated coconut, No brown sugar
Lemon infused vodka, Cointreau, fresh lime juice, orange bitters, gomme syrup, cranberry juice
Freshly squeezed lemon and lime juices, gomme syrup, cracked rock salt and roasted cumin
Fresh lime, pineapple, fresh mint, topped with lemonade
Traditional yoghurt based drink, Mango, mint, or salted
Villa Rossi, Emila-Romagna, Italy
Esprit de Serame, Languedoc, France
Mediteranee, France
Villa Rossi, Emila-Romagna, Italy
Esprit de Serame, Languedoc, France
Ludes
Chalons-en-Champagne
Veneto
Esprit de Serame, Languedoc
Esprit de Serame, Languedoc
Domaine du Chardonnay, Burgundy
Domaine Gueugnon-Remond, Burgundy
Domaine Jean Max Roger, Loire Valley
Burgundy
Villa Rossi, Emila-Romagna
Azienda Agricola Citari, Lombardia
Borgo Delle Oche, Friuli
Broglia, Peidmont
Adegas Valminor, Rias Baixas
Stellenbosch
Casa Lapostolle, Colchagua
San Juan
Coopers Creek, Marlborough
Mount Vernon, Marlborough
Clifford Bay, Marlborough
Mediteranee, France
Esprit de Serame, Languedoc
Pays Des Cotes De Thongue
Esprit de Serame, Languedoc
Bordeaux
Cotes Luberon, Rhone Valley
Pure Garrigue, Rhone Valley
Chateau Lyonnat, Bordeaux
Jean-Marc Lafont, Beaujolais
Domaine Jean-Marc Pillot, Burgundy
Blasson du Rhone, Rhone Valley
Chateau Haut Gros Caillou, Bordeaux
Edouard Delaunay & Ses Fils, Burgundy
Villa Rossi, Emila-Romagna
Angelo, Sicily
Ducale, Puglia
Salento, Puglia
Bonacosta, Masi, Veneto
Casale dello Spalviero, Tuscany
La Sogara, Veneto
Rioja
Rioja
Cannonberg, Western Cape
Wolseley
Casa Lapostelle, Colchagua
Casa Lapostelle, Colchagua
Finca Perdriel Mendoza
Coopers Creek, Marlborough
Lawsons Dry Hills, Marlborough
Deakin Estate, Victoria
Gioia del Colle, Puglia, Italy
Mendoza, Argentina
Pierre Amadieu, Rhone Valley, France
Fattoria Le Corti, Tuscany, Italy
Santa Maria Valley, California, USA
Caccia al Piano, Tuscany, Italy
Gaston Hocher, Bekaa Valley, Lebanon
Tupungato, Mendoza, Argentina
Stellenbosch, South Africa
Domaine Louis Chèze, Rhone Valley, France
Haut-Medoc, Bordeaux, France
Graves, Bordeaux, France
Priorat, Spain
Le Marche, Italy
Aglianico del Vulture, Basilicata, Italy
Martinborough, New Zealand
Donnafugata, Sicily, Italy
Sonoma County, California, USA
Domaine La Roquete, Rhone Valley, France
Graves, Bordeaux, France
Margaux, Bordeaux, France
Bodegas Resalte de Peñafiel, Ribera Del Duero, Spain
Stellenbosh, South Africa
Western Cape, South Africa
Domaine Hauvette, Provence, France
Santa Cruz, California, USA
Fattoria Le Corti, Tuscany, Italy
Pessac-Leognan, Bordeaux, France
Cafayate, Argentina
Cantine Lonardo, Campania, Italy
Poliziano, Tuscany, Italy
Nemea, Greece
Perdriel, Mendoza, Argentina
Rocca delle Macìe, Tuscany, Italy
Saint-Estèphe, Bordeaux, France
Acinatico, Veneto, Italy
Sant'Antimo, Tuscany, Italy
Saint-Emilion, Bordeaux, France
Emilia Romagna, Italy
Costa di Bussia, Piedmont, Italy
Pomerol, Bordeaux, France
Il Poggione, Tuscany, Italy
Piedmont, Italy
Château La Nerthe, Rhone Valley, France
Margaret River, Australia
Rocca delle Macìe, Tuscany, Italy
Guerriieri Rizzardi, Veneto, Italy
Burgundy, France
Veneto, Italy
Castello Banfi, Tuscany, Italy
Allegrini, Veneto, Italy
Pomerol, Bordeaux, France
Saint Julien, Bordeaux, France
Robert Michel, Rhone Valley, France
Tenute Silvio Nardi, Tuscany, Italy
Domaine Jean & Jean-Louis Trapet, Burgundy, France
Donnafugata, Sicily, Italy
Saint Julien, Bordeaux, France
Masi Costasera, Veneto, Italy
Marchesi Mazzei, Tuscany, Italy
Domaine Nicolas Rossignal, Burgundy, France
Gaetano Bertani & Figli, Veneto, Italy
Saint-Estephe, Bordeaux, France
Château La Nerthe, Rhone Valley, France
Antinori, Tuscany, Italy
Le Salette, Veneto, Italy
Saint Julien, Bordeaux, France
Antinori, Tuscany, Italy
Château La Nerthe, Rhone Valley, France
Saint-Emilion, Bordeaux, France
Tenuta San Guido Bolgheri Sassicaia, Tuscany, Italy
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