Two menus, one kitchen

Crispy puris with spiced potato, chickpeas, tamarind and mint water. (6 per serve)

Crisp pastries with spiced potato and peas, mint and tamarind chutney. (2 per serve)

Crisp wafers, potato, chickpeas, yoghurt, chutneys and crunchy sev.

Potato tikki topped with curried chickpeas, yoghurt, chutneys and sev. (2 per serve)

Beetroot, potato and pea patties, pan-fried, with mint chutney. (4 per serve)

Soya chaap in cream, cheese and cardamom, smoke-roasted and soft.

Spinach, pea and potato kebabs, crisped golden, with mint chutney. (4 per serve)

Paneer marinated in yoghurt, carom seeds and tandoori spices, clay-oven charred. (6 per serve)

Mushrooms filled with spiced paneer, cheese and herbs, tandoor-roasted.

Paneer tikka, hara bhara kebab, samosa and malai soya chaap, with chutney. (2 of each per serve)

Bone-in chicken marinated overnight in yoghurt and tandoori spices, clay-oven charred.

Bone-in chicken marinated overnight in yoghurt and tandoori spices, clay-oven charred.

Boneless chicken in red tikka masala, charred in the clay oven. (4 per serve)

Chicken tossed with onion, capsicum, garlic, chilli and soy-chilli glaze.

Garlic-marinated chicken strips, fried crisp, with garlic aioli.

Minced lamb skewers with ginger, garlic and herbs, cooked in the tandoor. (4 per serve)

Lamb cutlets in mustard, yoghurt and chilli, chargrilled, with mint chutney. (3 per serve)

Boneless fish marinated in yoghurt, ginger and garlic, smoky tandoori finish. (4 per serve)

Prawns marinated in yoghurt, paprika, garlic and mustard oil, clay-oven cooked. (6 per serve)

Chicken tikka, lamb seekh, fish tikka and tandoori prawns,with chutney. (2 of each per serve)

Crispy fried vegetable balls in garlic, ginger and soy Manchurian sauce. Semi-dry or gravy.

Crisp paneer tossed with onion, capsicum, green chilli and soy-chilli glaze.

Wok-tossed basmati rice with mixed vegetables, soy and spring onion.

Wok-tossed rice in fiery Schezwan sauce with vegetables.

Stir-fried noodles and vegetables in hot, garlicky Schezwan sauce.

Thin noodles stir-fried with cabbage, carrot, capsicum, soy and garlic.

Crispy fried chicken in garlic, ginger and soy Manchurian sauce. Semi-dry or gravy.

Wok-tossed basmati rice with egg, vegetables, soy and spring onion.

Wok-tossed basmati rice with chicken, vegetables, soy and spring onion.

Wok-tossed basmati rice with prawns, vegetables, soy and spring onion.

Wok-tossed rice in fiery Schezwan sauce with eggs.

Wok-tossed rice in fiery Schezwan sauce with chicken.

Wok-tossed rice in fiery Schezwan sauce with prawns.

Stir-fried noodles with chicken and vegetables in hot Schezwan sauce.

Thin noodles stir-fried with chicken, vegetables, soy and garlic.

Thin noodles stir-fried with prawns, vegetables, soy and garlic.

Paneer is cooked with onion, tomato, capsicum and freshly ground kadai masala.

Paneer in a silky cashew, tomato and cream sauce.

Tender pieces of paneer cooked in a tomato and onion based aromatic sauce,with fresh coriander.

Paneer simmered in smooth spinach gravy with cumin, garlic and a little cream.

Vegetable and paneer dumplings in velvety cashew and cream sauce.

Seasonal vegetables in a fragrant onion-tomato masala with fresh coriander.

Green peas in a creamy fenugreek and cashew sauce.

Tandoori soya chaap cooked in a rich tomato and onion gravy.

Roasted cashews in a rich, mildly sweet khoya and cream gravy.

Punjabi-style eggplant with onion, tomato, ginger, garlic and roasted spices.

Okra is stir-fried with onions, tomato and spices. Dry and tangy.

Black lentils slow-cooked overnight with tomato, butter and cream.

Yellow lentils tempered with ghee, cumin, garlic and tomato and fresh coriander.

Chicken marinated overnight, tandoor-cooked, in a creamy tomato sauce.

Medium-spiced chicken wok-cooked with onion, tomato, ginger and ground spices.

Charred chicken tikka in tomato and onion masala with capsicum.

Chicken simmered in a fragrant spinach gravy with cumin and garlic.

Boneless chicken simmered in a mild, creamy mango sauce. Slightly sweet.

Slow-cooked lamb in a Kashmiri-style yoghurt, tomato and red chilli gravy.

Goan-style hot curry with aromatic spices and vinegar.

Slow-cooked lamb in a mild, creamy cashew korma sauce.

Lamb in coconut, curry leaf and red chilli Madras curry. Medium to hot.

Fish simmered in a light tomato, onion, ginger and garlic gravy.

Fish cooked Goan style with coconut and spices.

Charred prawns in creamy tomato and onion masala with capsicum.

Prawns in coconut cream with curry leaves, mustard seeds and coastal spices.

Sliced onion, chilli and lemon with a light masala.

Fresh cucumber, tomato, onion, carrot and coriander.

Crisp pappadums topped with onion, tomato, chilli, coriander and chaat masala.

Natural yoghurt, served chilled.

Yoghurt with crisp boondi, roasted cumin and mild spices.

Yoghurt, cucumber, tomato and roasted cumin.

Wholemeal tandoor bread. Plain or buttered.

Fluffy flatbread, fresh from the tandoor.

Fluffy flatbread with a warm buttery finish.

Garlic and herbs, glazed with melted butter.

Stuffed with melted cheese, tandoor-baked.

Stuffed with spiced minced lamb.

Flaky, layered wholemeal bread with butter.

Cheese, green chilli and garlic, buttered.

Sweet, with coconut, sultanas and nuts.

Spiced potato and onion stuffing, with chutney.

Tandoori roti, garlic naan and cheese naan.

Long-grain basmati rice, steamed light and fluffy.

Basmati rice tempered with cumin and a touch of ghee.

Basmati rice is layered with vegetables, saffron and fried onion. Served with raita.

Chicken layered with basmati rice, saffron and fried onion. Served with raita.

Lamb and basmati rice dum-cooked with saffron and herbs. Served with raita.

Prawns layered with basmati rice, saffron and coastal spices. Served with raita.

Soft cottage cheese dumplings soaked in chilled saffron and cardamom milk. (2 per serve)

Warm milk dumplings soaked in rose and cardamom syrup. (2 per serve)

Slow-cooked carrot pudding with milk, ghee, cardamom and nuts.

Traditional Indian frozen dessert, dense and creamy with pistachio, cardamom or mango.

Selected flavours of available ice cream.

Kulfi-style sundae with rose syrup, pistachios, crunchy garnish and creamy Indian flavours.

Toasted sourdough topped with tomato, basil, red onion, olive oil and balsamic glaze.

Crispy chicken wings tossed in Korean chilli glaze or buffalo sauce, served with dipping sauce.

Lightly crumbed calamari rings fried golden and served with lemon and aioli.

Crispy fries topped with cheese, sauce and your choice of vegetarian or chicken topping.

Golden potato wedges served with sweet chilli sauce and sour cream.

Grilled steak served with garden salad, chips and house sauce.

Crisp battered fish served with chips, salad, lemon and tartare sauce.

Crumbed chicken breast topped with napoli sauce and melted cheese, served with chips and salad.