• à la carte

à la carte


Palak patta chaat (v)

Spinach leaves in a crispy lentil batter, topped with yoghurt, date & tamarind, chilli and mint sauces

Chilli prawns & scallops

Served with garlic naan: pan fried green prawn cutlets cooked with a panchforen spice mix of nigella seeds,cumin, mustard seeds, fenugreek and fennel

Crab urundai

Blue swimmer crab patties with potato, fresh green chilli, coriander andd ginger

Chatpata squid

Salt & pepper squid dusted with spiced flour, lightly fried and served with a tamarind & ginger dipping sauce


Slow cooked, hand pulled lamb parcels flavoured with south Indian garam masala


Madras prawn vendakai

A traditional south Indian dish of jumbo prawns and fresh okra with shallots, coconut, tamarind, mustard,fenugreek and cumin seeds

Seafood moily

A kerala favourite of prawns, scallops and fish with ground coconut, onions, tomato, fresh curry leaves and mustard seeds

Goa fish curry

Barramundi fillets cooked in a sauce of coriander seeds, cumin, turmeric powder and freshly ground coconut

Hariyali chops

Tandoor roasted lamb cutlets marinated in a green masala of coriander leaves, pureed spinach, roasted gram flour and fresh green chillies

Mixed tandoori platter

A selection of tandoori specialities: chicken tikka, seekh kebab and hariyali chops

Lamb khorma

A lightly spiced lamb dish cooked in a rich sauce of cashew nuts and green cardamom

Patiala goat curry

Punjabi style slow cooked goat with chilies, tomato, mace and garam masala, finished with fresh coriander

Beef ambotik

A variation on the famous 'vindaloo': tangy sweet and sour flavour with tomato, cumin, ginger & peppercorns

Chicken makhni

Tender boneless chicken roasted in the tandoor then finished in the pan with a subtly flavoured blend of fenugreek, tomato and cream

Chicken varutha

A spicy south Indian chicken in a sauce of tomatoes, tamarind, black pepper, fried cinnamon and star anis

Kadhai paneer (v)

Homemade cottage cheese tossed with sliced green & red capsicum and finished in a sauce tomatoes, fresh ginger, coriander, onion and cumin

Vegetable kurma (v)

Mixed vegetables cooked with poppy seed (khus-khus), cashew, cassia bark, onion and tomatoes

Chana pindi (v)

Village style cooked chick peas with cumin, ginger, tomatoes and fresh coriander


Dal Makhni (v)

Black lentils cooked with tomatoes and dry fenugreek leaves

Tandoori breads

Garlic naan

Basmati rice (per person)

Plain rice


Tomato & onion ‘kachumber’; cucumber & yoghurt ‘raita’;sweet mango ‘chutney’; mango, lime or chilli pickles


Pappadums (per serve)


Lacha pyaz (spiced masala onions)

Tandoori breads

Keema naan

Prices and dishes may change.
These prices do not include offers.

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