WEEKLY SPECIALITY MENU ::

STARTERS

WILD SCOTTISH SALMON & CORNISH CRAB CAKE £7.95
Wild Scotch Salmon, Cornish crabmeat blended with potato, minced chilli, fresh coriander and home ground mustard, formed into cakes, rolled in semolina, fried & served with salad of grated celeriac in garlic flavoured mayonnaise.
ACHAARI MURGH TIKKA £6.25
Breast of chicken, marinated in a special combination of pickling spices & tart raw mango, pureed in strained yoghurt, skewered and chargrilled in the tandoor. The typical pickling masala has amongst others, toasted fenugreek seeds which, imparts its unique aroma and flavour to pickles.
BRITISH ASPARAGUS JEERA TAMATAR £5.25
Fresh British Asparagus simply tossed with toasted cumin and diced tomato, lightly seasoned and served with a raita of Stilton & finely diced cucumber.

MAIN DISHES

BARRAMUNDI CAFREAL £14.55
Confusing name this for a great fish! Aborigine Lingo means ‘with big scales’, In Hindi it would mean two things one meaning a visit to the twelve religious pilgrimage destinations in a devout Hindu’s life or something with twelve heads namely the devil Ravana who exiled Rama. However the fish itself is simply great & one which is totally sustainable too, marinated in our simple Goan green masala, skewered and chargrilled & served with curried garlic Palav.
POUSSIN BARRA BHUNA £13.95
Legs of spring chicken very slowly cooked in the classic ‘Bhuna’ style, a rich dark gravy made with braised onions, whole spices and finished with beaten yoghurt & Tomatoes. The word ‘Bhuna’ quite simply means to roast or braise and the classical gravy as we make it, though superb in taste & flavour takes nigh over twelve hours to make. Served with saffron Palav
DHANIAWALA GOSHT £14.75
Shoulder of Herdwick mutton very slowly cooked in a gravy redolent with the flavours of fresh and roasted crumbled coriander seeds. This recipe dates back several hundred years and was typified during the harvesting season when well fattened goat meat was cooked slowly all day and consumed to celebrate the end of the day’s hard labour with hot roti’s. Served with Naan here but feel free to ask for steamed rice or roti if you so wish. The meat however is bred by Andrew Sharp up in Cumbria and Herdwick sheep is probably some of the finest lamb in the UK and Sharp’s Mutton is always a Yew as it should be.
LOUKI CHANNA DAAL £5.25
‘Louki’ also known as ‘Dudhee’ is a smooth skinned marrow, much liked throughout the sub-continent. Cooked here lightly tossed with cumin, chilli & garlic with a hint of turmeric along-with split yellow peas & diced tomato.

* - Medium Spicy ** - Hot & Spicy  (V) –Vegetarian  (N) – Contain Nuts  (G) – Contain Gluten  (H) – Halal
A discretionary 12½ % service charge will be added to your bill for your convenience