GF (Gluten Free) ND (Dairy Free) VG (Vegan)
A bold-flavored chicken dish in a light tomato-based sauce with freshly sliced onions and bell peppers.
Boneless chicken breast simmered in a coconut-based sauce, seasoned with mustard seed and curry leaf.
Tandoori roast chicken breast simmered in a rich, silky sauce of fresh tomatoes and cream, toasted cashews, fenugreek and garlic seasoned with garam masala and a bit of sweetness.
Tender, boneless spring lamb rubbed with garlic and spices before being simmered in a spicy tomato-based sauce seasoned with fresh herbs.
Yogurt-marinated chicken cooked in a cashew-based sauce flavored with cardamon, keora and fennel.
Succulent spring lamb slow-cooked in a coconut, tomato and cashew nut sauce laced with a smokey blend of toasted spices and curry leaves.
Chunks of lamb saturated with the bright spice flavours of an indian pickle – think savoury black salt, tangy raw mango powder, and woodsy fenugreek seeds.
Boneless, skinless salmon rubbed with fenugreek and garam masala, then gently cooked in a mild coconut-based sauce seasoned with-carom seeds and paprika. One of our chef’s special dishes.
Filet of flounder in a spicy coconut-based sauce seasoned with goan red chili and coconut vinegar.
Perfectly cooked shrimp in a toasted coconut-based sauce infused with a blend of hot chilies and garlic.
Tandoori bread with fresh garlic
Whole wheat tandoori flatbread
Premium aged basmati rice with green peas
Premium aged basmati rice
Cooling yogurt with cucumbers and mint
Hot or Sweet, Your choice
Indian mixed vegetable pickle
Hot and Sweet