Our  Menu


 1.Seafood mix - Different style of cooking with seafood, tandoori king prawn, salmon and fish kofta, a good texture, served with mixed olives, Sweet chilli sauce and salad. Pescatarians must try!

 2. Squid jhol - Chopped squid cooked with, red wine in a slightly spicy tangy tomato sauce - served in a puri with salad. Seafood lovers must try.

 3. Prawn on puri - Prawns served on puri, zingingly medium spiced drizzled with Lebu dressing and served with crispy salad - (Lebu is an Indian non which has a very strong fragrance). One of my favourite starters.

 4.Crab Malabar - For a delicious seafood starter try crab, think of sitting on the beach on a nice summer's day eating a crab with salad. Brilliant!  

5. Lobster - Sumptuously succulent a big Lobster on the plate, hand piped and garnished with lemon slices. You got your work cut out!  


6. Mixed meat misrita - Try something different with all meats! Tandoori Chicken, sheek kebab, meat samosa and chicken tikka served with salad and tomato chutney.

7.Tin rang murgh - This starter is very colourful and popular. Three different types of marinated chicken (Hariyali, Malai and Tikka) served with salad.

8. Nouka ghost - Tandoori chef suggested that shredded lamb in a cucumber boat good  combination accompanied with aloo chutney on top - worth trying!


9. Vegetable Palak - Onion bhaji, vegetable samosa and vegetable kofta accompanied by potatoe croquetas. It is a perfect dish to serve for vegetarians and vegans.                                                                    

 10. Aloo Chaat pot - Aloo chaat is a popular north Indian street snack. It basically made from using potatoes in different ways such as chutneys, and mixing with chickpeas. Flexitarians must try!                                         


Choose any MEATS or SEAFOOD


All time favourite Curry - tender tandoori chicken cooked with coconut in a creamy sauce - Without question, makes people happy. It is truly considered as an english meal.


This is another all-time time traditional favourite - cooked with steam chicken cubes in coconut and creamy sauce  

 13. BALTI - Balti sauce is based on garlic and onions, with turmeric and garam massalla, among other spices. Balti developed from the Portuguese balde, meaning bucket and travelled to the Indian subcontinent via the Portuguese seafaring enterprises of the early 16th century.

14. BHUNA  - The dish Bhuna is an extension of that process where meat is added to the spices and then cooked in its own juices which results in deep medium flavours.

15. BUTTER CHICKEN/Iamb/king prawns - The dish is made by mixing the Meats or seafood in a tomato gravy, rich in butter and cream.

16. DUPIAZA - It is prepared with different types of onions, cooked in the spices and curry. Onions are added at two stages during cooking, hence the name. The dish usually contains a meats or seafood however, it can also

be prepared in a vegetarian style.

17. Dhansak - Dhansak is a popular Indian curry made from lentils, flavoured with lebu and tamarind. It is of sweet and sour taste just enough heat to satisfy you.

18. JALFREZI - Is a thick spicy sauce that includes mixed peppers and Indian green chillis.We have also added lime pickles; onions and tomatoes to enhance the flavour.

19. Madras - From Southern India featuring tomato with coriander, cumin and fenugreek, the dish is hot and spicy, just like the region.

20. Pathia - Is hot, sweet and sour, with use of chillies and tamarind. In reality Pathia is based on a blend of tamarind and lime to help the balance and chillies for heat.

21. Rogan Josh - Is a spicy red sauce made from tomatoes, cardamom and Kashmiri chillies. Not too spicy, this dish is full of flavour thanks to the cardamom and other spices.

22. Garlic chilli chicken - This dish has to be one of my all time favourites and most of you will have heard of it. It is on the hot side with garlic tarka finish which is amazingly pleasant. TRY Lamb or King Prawns or small prawns - Garlic lovers, MUST try.                                            


23. Naga aloo - This is a flavoursome curry with a devilish kick! You can have this meal with either meats of your choice or seafood. Naga is the hottest type of chilli in the world and I make my own sauce from home

grown Naga.

24. Tindalho - We agree that vindalho dish is the hottest one yet people are always up for a challenge even risking having an exploding mouth.   Dare to try this dish with any meats or seafood!                              

25. Saagwala - This dish can be served using either chicken, lamb/king prawns or prawns with fresh spinach and Rainbow chards topped with asparagus, the end result is a colourful, tasty and nutritious meal. 


MIXED BEANS AND SPINACH or with ONIONS - Beans packed nutritious meal either with spinach or onions.

VEGETABLE CHILLI -A vibrant mix of beans and vegetables in spicy sauce - can be served non-spicy.


26. Tandoori mixed grill - Radiant heat cooking and hot-air adds to the smokey flavour. Nice and simple for those who are not keen on saucy meals. Mixture of chicken tikka, tandoori chicken, sheek kebab served with grilled onions and peppers.                                                      

27.Tandoori Shashlik - Shashlik meaning skewered meats or king prawns, grilled together with peppers, onions and tomatoes. This meal is an Indian answer to English barbecue.                                            


28. Taba murgh - This is a tamarind dish. We prepare this dish with sliced tandoori chicken cooked in ginger, coriander, spring onions, in a fairly spicy tarka sauce. My personal view of this dish is that it is full of aroma. Served in a stainless steel cloche dome.                              

29. Cherry tomato murgh - Spatchcock chicken cooked in the tandoori and then sliced for making the curry. Tomatoes lend colour and a tangy flavour, topped with chives.                                                    

30. Sizzler jeera murgh - This dish is popular due to its sizzling effect when served on a hot dish. Chicken slices marinated in jeera with chopped ginger and garlic added with peppers and onions. This dish is a
dinner party hit.

31. Bisista jhalfrezi - [halfrezi is popular in Indian menus. Our version is medium spiced lipsmacking taste and combines a rich tomato taste, with delectable flavours of red wine.                                                          

32. Kolkata mungsho I murgh rezala - A sweet and sour dish, comes from the Bengal area for lamb/chicken with onions, fairly hot with green chillies topped with jeera. We have teamed up to give you meal that will
hit the spot.

33. Murgh Mumtaz - Cinnamon is one of my favourite in sweet recipes. I thought of giving it a try with chicken breast rolled with herbs stuffingin a full bodied infused tomato sauce.

34. Murgh aloo jhorda - Cubes of chicken in a bhuna sauce with a hint of mint topped with aloo chutney. My grandmother used to make this meal and if you are like me, you may find yourself wanting to lick the plate!                                                                                                

35. Kodu achari- Chunks of beef, lamb or chicken -

SEAFOOD - added squash cooked in acharLAchari is a type of curry made in Punjab by using coarse pickles. A little family history: my granddad in 1965 bought kodu from Calcutta because he could not find any in Whitechapel.

36. Mungsho shatkora - This dish has become popular from Rick Stein's Far Eastern Odyssey. Beef is cooked with Shatkora to provide a spicy tangy taste. Shatkora is native to Bangladesh and it is used for its

fragrance and citrus flavour.

37.Murgh/ash shakuti- This sweet and sour recipe originated from Goa. The shakuti sauce is made by cooking cardamom, cinnamon and molasses together. I strongly suggest that you give this dish a try!

38. Lamb lachedar with Butter beans - Middle Eastern inspired minted lamb dish with beans. My grandmother has passed on this recipe to mother and aunts and I use it here as you can imagine it is Super tasty.


39. Kabocha patiala  - Very popular in Bangalore. Lamb shank cooked with Japanese pumpkin. In particular the sauce is a spicy piquante made from shallots and mint. Cooked slowly so the meat falls off the bone. If

you are hungry, look no further.

40. Aash r baash - The combination of duck and bamboo in this dish blends really well with the bhuna sauce. As you can see I am trying to have a Pan-Asian feel to this meal. Bamboo is tasty but does not get a lot of mention.                                                                              

41.Shorisha mungsho - The combination is Egg, chicken, lamb and beef, you can have it anyway you like.This is one of my absolute favourites and I finish the whole lot in no time. My Mother's answer to English stew!


42. Aromatic and popular, think of it as a paella.You can have the Biryani with any type of combination that suits your appetite such as from a plain chicken, lamb or prawns, King prawn to House special



When I need a healthy dinner, I turn to fish or some type of seafood. In this case, I have added just enough variety for you.

43.  Salmon lebu Kal - A favorite of the Bengalis. Kalia sauce has a very flavoursome taste; the colour is from ripe vine tomatoes with the addition of vegetables. We made this dish with salmon; traditionally this dish would

be made with freshwater fish rui or katla, who belong to the carp family.

 44. Samundari chingri bahar - Tandoori king prawns cooked with added seafood in chefs own recipe made from vine tomato sauce and house red wine.

45. I often struggle to entice patrons to try FISH, like CATCH of the Day, so today you might be brave enough to TRY a fresh whole one


Pilau rice 

Coconut rice  

Special rice 

Mushroom rice













For safety reasons we cannot guarantee that the flour is 100% made from rice, it will be better for celiac and other wheat observers not to consume the Naan. All care is taken to avoid cross-contamination at serving time.








Stapha paratha