Picked for you

• Rose Petal Chicken Korma

  Breast of chicken in golden saffron sauce with creamy coconut and cashew nut
  puree and a hint of sweetness. Garnished with dried rose petals in the true Mughal
  tradition

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• Black Lentils In A Butter Sauce

  Tarka dal at its best: tempered with
  red chilies and cumin

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• Spiced Potatoes With Cauliflower (Dry)

  Cumin spiced pak choy and broccoli with red
  onion ginger and chili

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• Chettinad Chicken

  (Winner of the best traditional dish award In the national curry week competition). Aggressively spiced, but mellowed with yogurt and coconut, a black pepper infused
  chicken curry in an onion and tomato sauce. (Mustard seeds)

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• Saunfia Paneer Tikka

  Tender morsels of paneer, marinated in yoghurt,lemon juice, garam masala ,aniseeds and served with a freshly made chutney

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Starters

• Chilli Scallops

  (Winner of the Best Signature Dish award in the National Curry Week Competition 2011).
  
  Pan seared scallops with chilli, chives and coriander, served with cumin spiced green pea
  mash and chilli jam. (fish)

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• Chicken Tikka with Pickling Spices

  Tender and juicy chicken thigh tikka containing pickling spices infused with
  mustard oil, garlic, ginger and chilli. (Mustard seeds)

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• Duck Spring Rolls

  Crispy duck rolls spiced with chili and scented with fragrant Lemongrass, shrimps paste .Served with a delicious soy and honey sauce. (celery) Crustacean

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• Smoked Lamb Chops

  Star anise smoked lamb chops marinated in yoghurt, ginger, cumin, and garam
  Masala and cooked in clay oven.

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• Herbal Green Chicken Tikka

  With the distinctive taste of basil, succulent chicken breast tikka marinated in a
  blend of baby spinach, fresh coriander ,green chilli , rose water, mace powder, ginger, chilli, yoghurt and mild cheddar cheese.

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• Lamb Seekh Kebab

  Minced lamb spiced with cinnamon, cardamom
  Gingerand garlic and grilled in the tandoor.

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• Pepper Fried Squids

  Squids marinated in garlic, red chili, coriander seeds, red onion and garam masala. Served with a sprinkling of lemon juice and spring onions. (Molluscs)

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• Chargrilled King Prawns

  Marinated in raw mango, laced with cardamom, clove and garlic, grilled in the tandoor, yoghurt seasoned with mango and chilli. (Crustacean, dairy)

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• Tiger Prawn Martini

  (Winner of the Best Signature Dish award in the National Curry Week Competition 2010)
  Succulent warm water prawns marinated in lemon juice, ginger, garlic and anise,
  coated with rice flakes and deep-fried. Presented in a shot glass, layered
  with a trio of chutneys and topped with a dash of martini.(Crustacean/egg/mustard)

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• Batter-Fried Fish

  Pangus fish marinated in lemon, carom seeds, ginger, green chili and nutty gram flour.(fish)

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• chilli Prawns

  Prawns tossed in chilli garlic ,soy and lemon

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• Tandoori Guinea Fowl

  Marinated in Persian spices (chilli, coriander, clove,
  cinnamon, ginger, garlic, apricot) and yoghurt, chilli jam.

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• Medley of Sea Food

  (Tiger prawn martini, chili scallop, batter-fried fish) (Crustacean/egg/mustard/fish)

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Sizzling Platter

• Assorted Platter For Two Non-Vegetarian

  Rice crusted tiger prawns , herbal chicken tikka, pickling chicken tikka,batter-fried fish and seekh kebabs. (crustacean /egg/ mustard seeds)

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• Assorted Platter For Two Vegetarian

  Samosa, paneer tikka broccoli asparagus tikki , potato patties, onion and potato fritters.

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Vegetarian Starters

Main Courses

Biryanies

Fish And Shellfish

Vegetarian Main Courses

Rice Bowl

Bread Box