THE MENU

Our tasting menu is our team at their most expressive. Think Indian roots, European techniques and smiles per minute.

Spring Tasting Menu
5 Course / / £50
Wine Flight // £30

Amuse Bouche

Selection of snacks from the kitchen.

Gajar

Lucknow (D)(G)
Tandoori carrot, grated carrot salsa, lentil pakora

Kekda

Kerala
Kerala Soft shell crab, caraway seed tempura, crab shaami

Korma

Lucknow (D)
Cotswold white, fennel scented korma, tandoor leek, morel mushroom

Seb

Arabic/Moghul
Apple marigold, sorrel, granny smith

Kela

Hyderabad (D)(G)
Valrhona caramelia chocolate & banana

Kaveri (D)(N)

Passionfruit, Manjari Chocolate

Different dishes call for different wines, and sophisticated flavours call for sophisticated varietals.

7 Course  / / £70
Wine Flight // £40
Prestige Wine Flight // £65

Gajar

Lucknow (D)(G)
Tandoori carrot, grated carrot salsa, lentil pakora

Tisria

West Bengal (D)(G)
Orkney scallop, lichfield asparagus, spiced shallot jam, black garlic puree

Ande

Bengal (D)
Slow cooked duck egg, califlowe, smoked eel broth, Aged Petrossian Ossetra Caviar

Allepy

Kerala (D)(G)
Poached skrei cod, sea kale, pakora, tempered Keralan coconut milk & raw mango

Parda Gosht

Arab influence circa 11th - 15th Century (D)(G)
Herdwick lamb pave, confit shoulder, lichfield asparagus, smoked mathania chilli & bone marrow sauce

Aam

North-West India (D)
Mango tapioca & lychee sorbet

Kela

Hyderabad (D)
Valhrona caramelia chocolate & banana

Different dishes call for different wines, and sophisticated flavours call for sophisticated varietals.

Wine Flight
5 Course   / / £30

Amuse Bouche

Veuve Clicquot Yellow Label Brut, Champagne

Gajar

Jean Biecher 2016, Pinot Blanc, Alsace

Kekda

Valdivieso, Sauvignon Blanc 2017, Aconcagua Valley

Korma

Domaine Les Ronces, Picpoul de Pinet 2016, Languedoc Roussillon

Seb

Valdiviesa Eclat Botrytis Semmillon 2013, Curico Valley

Aam

North-West India (D)
Mango tapioca & lychee sorbet

Kela

LaFage Maury Grenat 2016

Different dishes call for different wines, and sophisticated flavours call for sophisticated varietals.

7 Course   / / £30
Prestige // £65

Amuse Bouche

Veuve Clicquot Yellow Label Brut, Champagne
Prestige : Nyetimber, Classic Cuvee

Gajar

Jean Biecher 2016, Pinot Blanc, Alsace
Prestige: Alois Lageder Riff, Pinot Grigio 2016, Veneto

Tisria

Domaine Les Ronces, Picpoul de Pinet 2016, Languedoc Roussillon
Prestige : Rieslingfreak No.5, Clare Valley 2017

Ande

Valdivieso, Sauvignon Blanc 2017, Aconcagua Valley
Prestige: Veuve Clicquot Yellow Label Brut, Champagne

Allepy

Le Versant, Viognier IGP DOC 2016, Languedoc-Roussillon
Prestige: Chassagne-Montrachet, Les Chaumes Domaine Roux 2016

Parda Gosht

Masseria Borgo Dei Trulli Lucale, Primitivo Appasimento IGP 2016, Puglia
Prestige: Dry Creek Vineyards Heritage, Zinfandel 2015, Sonoma County

Aam

Valdiviesa Eclat Botrytis Semillon 2013, Curico Valley
Prestige: Chateau D’Arche Saunternes 2010

Kela

LaFage Maury Grenat 2016
Prestige: Earl Grey Tea Sake
Our spring lunch menu relies on the availability of fresh, seasonal ingredients. As a result, the menu may vary from day to day.
TO BEGIN

Gajar

£9.95

Lucknow (G)(D)
Tandoori carrot, grated carrot salsa, lentil pakora

Bhara Kebab

£11.90

Mughal (D)
Smoked Dorset Cross Hoggat, cracked coriander, cumin, Kashmiri chilli, pea cake, panch pooran pickle

Ande

£10.90

Bengal (D)
Slow cooked duck egg, cauliflower, smoked eel broth
AGED PETROSSIAN ROYAL OSSETRA CAVIAR SUPPLEMENT - £10

Tulsi Murgh Kebab

£10.90

Lucknow (D)
Goosnargh chicken, charred cucumber heart, quinoa, cucumber ketchup, wild garlic raita
TO FOLLOW

Parda Gosht

£22.90

Arab influence circa 11th to 15th Century inspired by Aktar’s winning course on the F Word (D)(G) Herdwick lamb pavé, confit shoulder, lichfield asparagus, smoked mathania chilli & bone marrow sauce

Allepy

£23.90

Kerala
Winning course on Great British Menu (D)(G) Poached skrei cod, sea kale, pakora, tempered Keralan coconut milk & raw mango

Elachi

£23.90

Sindh (N)(D)
72 hour short rib, spiced fillet, cime di rapa, kohlrabi, black cardamom, braising liquor

Chappa

£22.90

Nellore (D)
Tandoori monkfish, curried gourd, cauliflower & fish tamarind

Korma

£22.00

Lucknow (D)
Cotswold white, fennel scented korma,tandoor leek, morel mushroom

Patagobhi

£19.00

Punjab (D)(V)
Roast hispi cabbage, smoked kashmiri chilli marinade, lentils, puréed mustard greens

Hyderabadi Biryani

£21.00

Hyderabad (D)(G)
Boer goat, basmati in yakhni, black cardamom, raitha

Phul Gobhi

£18.95

Kerala (V)
Tandoori kohlrabi, roasted spinach, lentil bhajee, cumin sauce
SIDES

Gobhi

£6.95

(D)(V) Roasted cauliflower, nigella seed and onion

Haak

£6.95

(V)
Lotus stem, Kashmiri greens, tempered with garlic

Jeera Aloo

£6.95

(V) Anya potato tossed in cumin and jakha mustard

Poryal

£6.95

(V)
Beetroot stir fried in south Indian spice finished with grated coconut

Daal

£6.95

(D)(V)
Hyderabadi style moong and toor lentils tempered with curry leaves
RICE AND BREAD

Steamed Basmati (V)

£3.50

Wild Mushroom Pilau (V)

£4.50

Naan (D)(G)(V)

£3.00

Garlic and Coriander (D)(G)(V)

£3.50

Honey and Almond Naan (D)(G)(N)(V)

£3.95

Wholemeal Roti (G)(V)

£3.95

TUESDAY – FRIDAY
Sometimes nothing but some good traditional home cooking from my mother will do;
here are a few of my current faves!
Only available during weekday dinner service Tuesday-Thursday
SIDES
RICE & BREADS

BHUNA GOSHT

£16.95

Mutton slow cooked with whole spices in reduced onion sauce.

MURGH MAKHANI

£15.95

Marinated chicken roasted in the tandoori, simmered in a tomato, honey and fenugreek sauce.

KHATTA JINGHA

£18.90

Fresh water King prawns cooked with semi-ripe mango and coconut milk.

KARAHI

£16.95

Chicken tossed with whole coriander seeds, Kashmiri chilli and bell pepper.

PALAK PANEER

£13.95

Soft paneer simmered in a smooth spinach and coriander sauce.

DAAL MAKHANI

£13.95

Black lentils simmered with chopped tomatoes, peppered with fenugreek and garlic.

GOBHI (D)(V)

£6.95

Roasted cauliflower, nigella seed and onion.

HAAK (V)

£6.95

Lotus stem, Kashmiri greens, tempered with garlic.

JEERA ALOO (V)

£6.95

Anya potato tossed in cumin and jakha mustard.

PORYAL (V)

£6.95

Beetroot stir fried in south Indian spice finished with grated coconut.

DAAL (D)(V)

£6.95

Hyderabadi style moong and toor lentils tempered with curry leaves.

STEAMED BASMATI (V)

£3.50

WILD MUSHROOM PILAU (V)

£4.50

NAAN (D)(G)(V)

£3.00

GARLIC AND CORIANDER (D)(G)(V)

£3.50

HONEY AND ALMOND NAAN (D)(G)(N)(V)

£3.95

WHOLEMEAL ROTI (G)(V)

£3.95

TO BEGIN

GAJAR Lucknow

£9.95

Tandoori carrot, grated carrot salsa, lentil pakora.

BHARA KEBAB Mughal (D)

£11.90

Smoked Dorset Cross Hoggat, cracked coriander, cumin, Kashmiri chilli.

HARÁ PYAZ Punjab (D)(G)

£10.90

Tandoori leeks, parsley root, curry oil, seeds.

THANGRI KEBAB Lucknow (D)

£10.90

Goosnargh chicken, onion, bulger wheat, pickled gem.

TISRIA West Bengal (D)

£13.50

Orkney Scallop, beluga lentils, Jerusalem artichoke, coriander and chilli.

KEKDA Kerala - winning course on Great British Menu (G)

£13.50

Soft shell crab, caraway seed tempura, crab shaami.
TO FOLLOW

PARDA GOSHT Arab influence circa 11th to 15th Century - inspired by Aktar’s winning course on the F Word (D)(G)

£22.90

Herdwick lamb pavé, confit shoulder, charred broccoli,
smoked mathania chilli & bone marrow sauce.

ALLEPY Kerala - winning course on Great British Menu

£23.90

Halibut, spinach, kohlrabi, squid, tempered, Keralan coconut milk & raw mango.

ELACHI GOSHT Sindh (N)(D)

£23.90

72 hour short rib, spiced fillet, cime di rapa, kohlrabi,
black cardamom, braising liquor.

CHAPPA Nellore

£22.90

Tandoori monkfish, curried gourd, cauliflower, coconut milk & fish tamarind.

CHETTINAD Tamil Nadu (D)

£22.90

Marinated mallard breast, spiced confit leg, aubergine, Tellicherry pepper and stone moss sauce.

PATAGOBHI Punjab (D)

£19.00

Roast hispi cabbage, smoked kashmiri chilli marinade,
lentils, puréed mustard greens.

HYDERABADI BIRYANI Hyderabad (D)(G)

£21.00

Boer goat, basmati in yakhni, black cardamom, raitha.

PHUL GOBHI Kerala (V)

£18.95

Tandoori cauliflower, spiced aubergine, lentil bhajee, tempered coconut milk.
TO FINISH

SEB Arabian/Moghul

£7.00

Apple marigold, sorrel, granny smith.

AAM Maharashtra (D)

£7.00

Mango tapioca, lychee sorbet,
mango mousse.

GULAB JAMUN Turkic/Persian (D)(N)

£7.00

Buffalo milk khoya, vanilla, orange.

KAVERI Karnataka (D)(N)

£7.00

Passionfruit, manjari chocolate.

MADHU (I just love cheese! This is one of my son’s favourites) (D)

£7.00

Tet de moine, truffle, honey, figs.

Menu Disclaimer:

Website menus are subject to change due to customer demand, so if you specifically like something from the menu please ask for availability when making your reservation. From time to time, the demand for a popular dish may result in us selling out, and in this instance, an alternative dish may be offered. We will always try and accommodate customers needs where possible.

Allergens Advice:

All Items are subject to availability. Dishes may contain nuts or nut derivatives. Fish dishes may contain small bones. Olives may contain stones. All of our food is freshly prepared and cooked to order. If you have allergies, please inform a member of staff, who will be able to advise on all the ingredients used.

Menu Terms:

  • (G) Contains Gluten
  • (D) Contains Dairy
  • (V) Suitable for Vegetarians
  • (VG) Suitable for Vegans
  • (N) Contains Nuts