Starters

CHUTNEY & PAPADS BASKET

3.50

SIGNATURE TANDOORI HONEY MUSTARD SALMON

12

Made with fresh Scottish salmon fillet, home smoked, marinated in honey mustard, a blend of secret spices and served with dill cucumber raita.

PRAWN PERI-PERI

9

Hot Goan style pickled Prawn piri-piri with rice and lentil dosa.

MAASLI FRY

8

Crispy Mangalorean style fresh white fish marinated with red chillies, coriander seeds, asafoetida, rice crumbed and served with desi tartare.

GUNPOWDER CHICKEN

9

Hot & Spicy crispy street style chicken tossed in a special dry hot spice mixture and curry leaves, served with chilli garlic mayo.

RAI TIKKA

10

Leicestershire free-range chicken breast marinated with grainy mustard, red chillies, tamarind, coriander and chargrilled.

GRESSINGHAM DUCK SULLE

11

Tandoori premium duck breast slices, garam masala, steeped chargrilled and served with fresh diced kachumber.

TANDOORI KID LAMB BOTI

12

Tandoori fresh lamb, smoked and spice marinated, with smoky flavours, served with fresh mint chutney.

Vegetarian Starters

CHUTNEY & PAPADS BASKET (V)

3.50

SIGNATURE DABODA (VE)

7.50

Crispy fried Indian toastie fritters, stuffed with tamarind and spiced pomegranate mash, served with mint chutney.

SEV BATATA POORI (V)

7

Crisp poories topped with crushed spiced potato, topped with seasoned yogurt, date and tamarind sauce and drizzled with chickpeas vermicelli (can be made vegan without yoghurt).

BARWAN TANDOOR PANEER (V)

9

Indian whey cheese, stuffed with spiced cheese, curry leaves and mustard marinated yogurt and chilli.

MASALA DOSA (VE)

7

Crisp white lentil and rice pancakes, filled with turmeric spiced potato, served with coconut chutney, spiced tomato chutney.

BHUNA MUSHROOMS (VE)

7

Crispy local button mushrooms tossed with a fresh homemade tomato and garlic sauce.

SAMOSA CHAAT (V)

7

Home-made short crust Punjabi samosa, crushed on top of masala chickpeas, with mint chutney, spiced yogurt, crispy chickpea vermicelli (can be made vegan without yogurt).

KARARI GOBI (VE)

6.50

Crispy red chilli, coriander seeds, crusted cauliflower florets with spicy tomato chutney.

MINI TIKKI CHAAT (V)

7

Fresh green peas stuffed in crispy potato dumpling, topped with chutneys and sweetened Greek yogurt.

Mains

LAMB ROGANJOSH

15

Made with traditional Kashmiri style lamb cubes, broiled with red onions, fresh tomatoes and slow cooked with spices.

LAMB CHETTINAD

15

Braised lamb pieces in a fresh crushed coconut and black peppercorn gravy, with spices and curry leaves.

BEEF XACUTTI

13

Hailing from Goa it takes twenty-one ingredients and three stages of cooking to fulfil its demands on the skill of the chef.

PORK ASSADO

15

Classic Goan style pulled Pork in a tomato and fresh red onion gravy, finished with potatoes and fresh coriander, slow cooked with chilli.

BUTTER CHICKEN

14

Chargrilled chicken simmered in a rich tomato and butter cream sauce.

KHOLAPURI MURGHI

12

Not for the faint hearted, this fiery hot dish made from chicken thigh tikkas is traditionally made with the hottest Maharashtrian Kolhapuri long chilli, poppy seeds and fresh broiled spices.

GOAN PRAWN CURRY

16

A classic Goan coconut-based curry, made using sustainably sourced red sea prawns and tomatoes.

BENGAL FISH

12

Grilled spicy mustard and red chilli flavoured, sustainably caught tilapia fish fillets, served on a Bengali home style tomato sauce base.

Vegetarian Mains

MUSHROOM CHETTINAD (VE)

12

Braised fresh local closed cup mushrooms in a fresh crushed coconut and black peppercorn gravy, with star anise, cassia, cloves and curry leaves.

PANEER BUTTER MASALA

11

An Amritsari homestyle dish, with whey cheese, tempered in cumin and garlic cooked with fresh tomatoes, onions, garam masala and finished with a large spoonful of butter.

SHAHI KADI WADI

10

A personal favourite of the Maharaja of Jodhpur in the 19th Century, crunchy dumplings made of chickpea and sweet fenugreek leaves soaked in a creamy yogurt gravy.

PHINDI CHOLE (VE)

9

A personal favourite of the Maharaja of Jodhpur in the 19th Century, crunchy dumplings made of chickpea and sweet fenugreek leaves soaked in a creamy yogurt gravy.

KHURCHAN (VE)

9

Fresh baked aubergine with potatoes, in a spicy sweet mix of green chillies and coriander, from the streets of old Delhi.

VEGETABLE TORAN (VE)

9

A vegan Keralan stir fried fresh seasonal vegetables, tossed with fresh coconut and curry leaves.

KEAM BHINDI (VE)

8

A traditional Gujarati inspired dish with fresh stir-fried okra, sweet and sour flavours, a vegan delight.

RAJMA SWEET CORN MASALA (VE)

8

Spicy red kidney beans and sweet corn kernels cooked with fresh tomatoes and coriander.

BLACK DAL

8

Creamy dal slow cooked or 24 hours, with black lentils, 12 spices and an equal quantity of butter and cream.

TADKA DAL (VE)

7

A vegan dal made with a combination of toor (yellow) and masoor (red) lentils, cooked and sizzled with cumin and garlic.

Sides

MASALA CHEESE NAAN

5

Mixed spices with red onions and cheddar cheese from Leicestershire.

PESHAWARI NAAN

5

Stuffed with a blend of ground almonds, raisins, desiccated coconut and cream, and flavoured with cardamom.

ROSEMARY AND BLACK PEPPERCORN NAAN

3

Topped with fresh rosemary from Picks Organic Farm and drizzled with crushed Indian black pepper.

CHILLI GARLIC NAAN

4

Indian birds' eye chilli with garlic.

STEAMED BASMATI RICE (VE)

4

CHILLI GARLIC ROTI

4

Indian birds' eye green chillies with garlic (Can be made vegan without butter).

MASALA CHEESE ROTI

5

Mixed spices with red onions and cheddar cheese from Leicestershire

PESHAWARI ROTI

5

Stuffed with a blend of ground almonds, raisins, desiccated coconut and cream, and flavoured with cardamom.

BUTTER ROTI

3

Made with unleavened wholemeal flour, topped with butter.

PLAIN ROTI

3

Made only with unleavened wholemeal bread.

BUTTER NAAN

4

PLAIN NAAN

3

MANGALORE DOSA WITH COCONUT CHUTNEY (VE)

3

Desserts

BEBINCA WITH ICE-CREAM

6.50

Goa's most popular dessert has Portuguese origins. A pancake batter made with coconut milk and flavoured with nutmeg and is baked in layers. The entire process traditionally takes close to six hours, made entirely in house. Served warm and with a scoop of vanilla ice-cream.

CREAM VANILLA

3.25

Award winning vanilla ice-cream, handmade with milk and double cream straight from the cows of UK and Madagascan vanilla.

SAFFRON AND PISTACHIO

3.25

The amazing flavour of the world's most precious spice, coming through this creamy rich ice-cream enhanced with the textures of toasted pistachio.

ESPRESSO

3.25

The heady flavours of great espresso are the inspiration behind the unique and strongly flavoured ice cream, with toasted almond flakes.

STRAWBERRY CREAM

3.25

Fresh strawberry and a bit of heavy cream are put together to make this refreshing frozen cream.

RICH CHOCOLATE SORBET (VE)

3.25

The richest Belgian chocolate, a little sugar and some magic, make this a delight.

ROSE & CARDAMOM KULFI

5.50

ALPHONSO MANGO KULFI

5.50

PISTACHIO KULFI

5.50

Lunch – 11am to 5pm, Monday to Saturday

Any three dishes for £12 (marked with *)

Any three dishes plus ice-cream for £15 (marked with *)

Vegetarian & Vegan Taster Plates

CHUTNEY & PAPADS BASKET (VE)

3.50

KARARI GOBI (VE)

4

Crispy rice crumbed, red chilli, coriander seeds crusted cauliflower florets with spicy tomato mustard chutney.

MINI POTATO & GREEN PEA TIKKI CHAAT (V)*

5

Crispy potato dumplings stuffed with fresh green peas, drizzled with date & tamarind sauce, green chutney, creamy yoghurt with chickpea vermicelli (can be made vegan without yoghurt).

BARWAN TANDOORI PANEER (V)

6

Indian whey cheese, stuffed with spiced cheese, curry leaves and mustard marinated yoghurt and chilli.

ALOO SAEV POORI (V)*

5

Crisp wholemeal flour poories tossed with crispy fried crushed potato, topped with spiced yoghurt, fresh green chutney, date and tamarind sauce and sprinkled with chickpea vermicelli (can be made vegan without yogurt).

SAMOSA CHAAT (V)*

5

Home-made short crust Punjabi samosa, crushed on top of masala chickpeas, with mint chutney, spiced yoghurt, crispy chickpea vermicelli.

TANDEM MASALA DOSA (VE)*

5

Filled with a traditional turmeric potato bhaji tempering and served with coconut chutney

CUCUMBER RAITA (V)*

4

Fresh Greek yoghurt-based dip, with fresh tomato, red onions, cucumber and pomegranate with touch of roasted cumin.

Non-Vegetarian Taster Plates

MAASLI FRY*

5

Crispy Mangalorean style fresh white fish marinated with red chillies, coriander seeds, asafoetida - rice crumbed and served with desi tartare.

PRAWNS RISSOIS

6

Prawns in a creamy sauce with green chilli, spring onion & cumin, stuffed in a pastry and crumb fried. Served with garlic mayonnaise.

CHICKEN TIKKA NAAN*

6

Chargrilled chicken blended with green chilli, red onions & spices, stuffed in a naan, fresh baked with cheese. Served with green chutney.

LAMB DOSA

7

Crisp white lentil & rice pancake filled with local halal lamb cooked in a rich spiced Bombay style yoghurt-based sauce.

MEAT SAMOSA

5

A unique combination of lamb and potato sizzled with cracked mustard seeds and spices packed in a mini samosa topped with date & tamarind chutney.

KASUNDI TIKKA

5

Leicestershire free range Chicken breast marinated with Indian mustard, red chillies, tamarind and coriander.

SIGNATURE TANDOORI HONEY MUSTARD SALMON

6

Home smoked fresh Scottish salmon in Pommery mustard, acacia honey and fresh dill with spices marination & chargrilled.

CHICKEN TIKKA PUFF*

4

A light puff pastry stuffed with tandoori chicken tikka on a bed of spicy gravy.

Taster Bowls

PHINDI CHOLE*

5

Spicy white chickpeas cooked along with buttermilk and garam masala, in a tomato gravy, finished with fresh coriander.

BLACK DAL

5.50

Creamy dal made during a slow cooking process for 24 hours with black lentils, 12 spices and an equal quantity of butter and cream.

TADKA DAL*

4

A vegan dal made with a combination of toor (yellow) and masoor (red) lentils cooked and sizzled with cumin and garlic.

Sides

MASALA CHEESE NAAN

5

Mixed spices with red onions and cheddar cheese from Leicestershire.

PESHAWARI NAAN

5

Stuffed with a blend of ground almonds, raisins, desiccated coconut and cream, and flavoured with cardamom.

ROSEMARY AND BLACK PEPPERCORN NAAN*

3

Stuffed with a blend of ground almonds, raisins, desiccated coconut and cream, and flavoured with cardamom.

CHILLI GARLIC NAAN*

4

Indian birds' eye green chilli with garlic.

CHILLI GARLIC ROTI*

4

Indian birds' eye green chilli with Leicestershire cheese.

MASALA CHEESE ROTI

5

Mixed spices with red onions and Leicestershire cheddar cheese.

PESHAWARI ROTI

5

Stuffed with a blend of ground almonds, raisins, desiccated coconut and cream, and flavoured with cardamom.

BUTTER NAAN*

3

MANGALORE DOSA WITH COCONUT CHUTNEY*

3

STEAMED BASMATI RICE*

4

BUTTER ROTI*

4

ROTI*

3

Desserts

BEBINCA WITH ICE-CREAM

6.50

Goa's most popular dessert has Portuguese origins. A pancake batter made
with coconut milk and flavoured with nutmeg and is baked in layers. The entire process traditionally takes close to six hours, made entirely in house. Served warm & with a scoop of vanilla ice-cream.

CREAM VANILLA*

3.25

Award winning vanilla ice-cream, hand made with milk and double cream straight from the cows of UK together with Madagascan vanilla

SAFFRON AND PISTACHIO*

3.25

The amazing flavour of the world's most precious spice, coming through this creamy rich ice-cream enhanced with the textures of toasted pistachio.

ESPRESSO

3.25

The heady strong flavours of great espresso are the inspiration behind the unique ice-cream with toasted almond flakes.

STRAWBERRY CREAM*

3.25

Your favourite berry and a bit of heavy cream go forth to make this refreshing frozen cream.

RICH CHOCOLATE SORBET (VE)

3.25

The richest Belgian chocolate, a little sugar & some magic, make this a delight.