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Starters
Diced chicken tossed in chilli masala.
Paneer cubes tossed in chilli masala.
Samosas on a bed of chole with yoghurt, tamarind & mint chutney.
Pastry filled with peas & potatoes (Amritsari style).
Chicken marinated in cream & ginger/garlic paste garnished with fresh coriander.
Grilled paneer tikka tucked inside a crisped roll with onion & peppers.
From the coastal town of Payyoli , this chicken fry perfectly balances the robust flavours of chicken with the subtle undertones of coconut.
Vegetarian
A rich creamy and aromatic North Indian Curry made with different kind of fruits and vegetables.
24 Hour simmered black lentils with cream and butter. Delhi Favourite.
Paneer cooked in a mild velvety gravy with butter, garnished with cream.
Mixture of lentils cooked dhaba style.
Tasty mixed veg curry served with lemon wedge, onions and 2x toasted buns.
Delicious savory rice and lentil pancakes with crispy golden edges and a pillowy soft center, all topped with fresh veggies. Traditionally enjoyed as breakfast in South India, these wholesome Uttapams make for a quick and satisfying meal any time of day.
Crispy ,fluffy & delicious donut shaped lentil fritters from South Indian Cuisine served with Coconut Chutney & sambar. 4 pieces.
Idli is a soft, pillowy steamed savory cake made from fermented rice and lentil batter. Originating from South India, popular as a breakfast food in Southern India.
Combo of 2x idli, 2x medu vada, 1x uttapam accompanied by chutneys & sambar.
Regional Specialities
Served with raita.
Served with raita.
Served with raita.
Our Kashmiri Roganjosh is a flavorful and aromatic curry dish originating in Kashmir’s beautiful valley. It typically features tender lamb meat, cooked in a rich and spicy sauce.
Creamy rich and packed with south indian spices and curry leaves.
Scottish Indian Curries
A delicate preparation of cream & spices, producing a very mild curry.
Marinated and cooked in a tandoori then in a karahi with masala sauce, fresh tomatoes, herbs, garlic and ginger. Contains: Milk, Mustard and Nuts.
Bhuna is a popular curry dish known for its rich, thick sauce and intense flavors. The word "bhuna" refers to the cooking method used in preparing the dish, which involves frying spices and meat or vegetables over high heat to develop a deep, caramelized flavor.
A chasni sauce, sour & creamy, cooked with mild spices. Contains: Milk ,Mustard, Nuts. King prawn/ prawn tikka masala contains: Crustaceans, Milk, Mustard, Nuts.
Madras curry is known for its bold and spicy flavors, making it a favourite among curry lovers .Over time, it became a staple in Indian restaurants and takeaway menus across the UK.
Vindaloo or Vindalho is an Goan curry dish, based on the Portuguese dish carne de vinha d'alhos. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton, prawns, chicken, lamb, vegetables and tofu. We have given you 2 options to choose from.