BOOK A TABLE
BOOK A TABLE
Our autumn lunch menu relies on the availability of fresh, seasonal ingredients. As a result, the menu may vary from day to day.
PALAK TIKKI (D)
Spinach, carrot, beetroot
Mutton kebab, tomato, green chutney
Squab, smoked beetroot, beetroot salad
Plaice, greens, coconut milk
THANGRI MASALA (ND)
Tandoori chicken, tomato and fenugreek sauce
PANEER SAG (D)
Paneer, lentils, spinach sauce
SERVED WITH RICE
Pistachio frangipane, vanilla, cranberry
Spiced custard, cinnamon ice cream, puffed rice
MONDAY – 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 Sunday-Thursday
RICE & BREADS
Mutton slow cooked with whole spices in reduced onion sauce.
Marinated chicken roasted in the tandoori, simmered in a tomato, honey and fenugreek sauce.
Fresh water King prawns cooked with semi-ripe mango and coconut milk.
Chicken tossed with whole coriander seeds, Kashmiri chilli and bell pepper.
Soft paneer simmered in a smooth spinach and coriander sauce.
Black lentils simmered with chopped tomatoes, peppered with fenugreek and garlic
Roasted cauliflower, nigella seed and onion.
Lotus stem, Kashmiri greens, tempered with garlic.
JEERA ALOO (V)
Anya potato tossed in cumin and jakha mustard.
Beetroot stir-fried in south Indian spice finished with grated coconut.
Hyderabadi style moong and toor lentils tempered with curry leaves.
STEAMED BASMATI (V)
SPICED WHOLE GRAINS & QUINOA (G)
WILD MUSHROOM PILAU (V)
GARLIC AND CORIANDER (D)(G)(V)
HONEY AND ALMOND NAAN (D)(G)(N)(V)
MALABAR PARATHA (D)(G)(V)
WHOLEMEAL ROTI (G)(V)
NAASHTA Old delhi (D)
Spinach pattie, paneer, onion and fenugreek fritter, beetroot gilouti, chutneys.
Mackerel, chilli and sugar cane molasses, raw mango.
ACHAARI CHAMP Lucknow (D)
Tandoori Dorset Cross hoggat cutlet, pickled garlic, nigella seed, carrot.
KUKKURMUTTA Uttar Pradesh (D)
Abelone mushroom, cumin gilouti, fermented rice pancake, black truffle.
KUKKUT Punjab (D)(G)
Goosnargh chicken, basil, coriander, grains, pumpkin.
TISRIA West Bengal (D)
Orkney Scallop, beluga lentils, Jerusalem artichoke, coriander and chilli.
KEKDA Kerala – winning course on Great British Menu (G)
Soft shell crab, caraway seed tempura, crab shaami.
LAAL MAANS Rajasthan – Inspired by Aktar’s winning course on the Fword (D)
Herdwick lamb loin cutlet, cavelo nero, confit cabbage, shallot puree smoked mathania chilli & bone marrow sauce.
ALLEPY Kerala - winning course on Great British Menu
Halibut, spinach, kohlrabi, squid, tempered Keralan coconut milk & raw mango.
CHUKKANDAR GOSHT Sindh (G)
Slow braised blade of beef, marinated fillet, bone marrow, tandoori beetroot, elephant cardamom sauce.
KABUTAR Punjab (D)(N)
Aged squab pigeon, roasted pumpkin, pickled cobnut, smoked Punjabi lentils.
JANGALEE SOAR Coorg (D)
Marinated wild boar, slow braised jowl, naga chilli, garlic, confit carrot.
AKBARI DOPIAZA Uttar Pradesh (D)
Coquelet, roasted shallots, charred leek, dopiaza gravy.
CHETTINAD Tamil Nadu (V)
Slow roasted aubergine, chick pea, shallots, Tellicherry pepper and stone moss sauce.
HYDERABADI BIRYANI Hyderabad (D)(G)
Boer goat, basmati in yakhni, black cardamom, raitha.
PHUL GOBHI Kerala (D)(V)
Tandoori cauliflower, spiced aubergine, lentil bhajee, tempered coconut milk.
SEB HALVA Arabian/Moghul (G) (D)
Braeburn apple, toffee, cinnamon
KELE Managalore (D) (N)
Tamarind delice, banana, manjari chocolate
GULAB JAMUN Turkic/Persian (D)(V)
Buffalo milk khoya, cranberry praline
PISTA Bengal (D)(N)
Pistachio panna cotta, chai ice cream, kalamansi
MADHU (No where in India, I just love cheese! This is one of my son's favourites) (D)(G)(V)
Tete de moine, truffle honey, figs.
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