A celebration of spice

Crisp papadoms with mango chutney, mint yoghurt, lime pickle and onion salad.

Sliced onions bound in spiced gram flour, fried until golden and crisp.

Flaky pastry filled with spiced potato and peas, served with tamarind chutney.

Tender chicken marinated in yoghurt, ginger and aromatic spices, cooked in the tandoor.

Two cutlets marinated overnight with garam masala and yoghurt, charred in the tandoor.

King prawns tossed in a tangy tomato and ginger masala, served on a soft puri.

Cubes of Indian cheese marinated in spiced yoghurt and grilled in the tandoor.

Chicken tikka, sheekh kebab, lamb chop and tandoori chicken, with mint chutney and salad. For two.

Onion bhaji, vegetable samosa, paneer tikka and hara kebab, with chutneys. For two.

Chicken on the bone marinated in yoghurt and house spices, charred in the clay oven.

Tandoori chicken with peppers, onions and tomatoes, sizzled on a hot platter.

Marinated paneer sizzled with peppers, onions and tomatoes.

Tandoor-cooked chicken in a creamy tomato sauce with fenugreek and a gentle spice.

Tandoori chicken simmered in a rich tomato, cream and cashew sauce.

Stir-fried chicken with fresh chilli, peppers, onion and tomato in a punchy spice mix.

A mild, creamy classic with coconut, ground almond and cardamom.

Slow-cooked Kashmiri lamb with tomato, garlic and warming whole spices.

Tender lamb reduced with caramelised onion, ginger and tomato for a deep, dry masala.

Lamb braised with spinach, garlic and garam masala.

South Indian-style king prawns in a coconut, curry leaf and mustard seed sauce.

Fillet of salmon marinated in lime, dill and gentle spice, finished in the tandoor.

Indian cheese folded into spinach, garlic and garam masala.

Yellow lentils tempered with cumin, garlic and fresh coriander.

New potatoes pan-fried with mustard seeds, turmeric and tomato.

Chickpeas simmered with onion, tomato and a hint of mango powder for a tangy finish.

Smoked aubergine mashed with onion, tomato and a touch of green chilli.

Basmati rice layered with marinated chicken, saffron and fried onions. Served with vegetable curry.

Slow-cooked lamb with fragrant basmati, whole spices and crisp onions.

Seasonal vegetables, basmati and warming spices, finished with saffron and herbs.

Soft leavened bread baked in the tandoor.

Tandoor naan brushed with garlic butter and coriander.

Naan filled with sweet coconut, almond and sultana.

Whole-wheat flatbread baked in the tandoor.

Basmati infused with cumin, cardamom and bay.

Simply steamed long-grain basmati.

Cooling yoghurt with grated cucumber, mint and toasted cumin.

Warm milk dumplings soaked in rose-cardamom syrup.

Traditional Indian ice cream with pistachio and cardamom.

Light, dairy-free sorbet made with Alphonso mango.

Chilled yoghurt drink blended with sweet Alphonso mango.

Smooth Indian lager, brewed to pair with spiced food.

Bottled still mineral water.