Kasundhi Jhinga

£12.25 (D)

Marinated king prawns with hung yoghurt, mustard paste, egg yolk and carom seeds. Served with a homemade chutney infused with curry leaves and mustard seeds.

Tulsi Murgh Tikka

£10.50 (D)

Chicken marinated with coconut, ginger, garlic, lemongrass, fresh basil, onion, salt and black pepper. Cooked in a tandoor and served with a homemade chutney.

 Dak Bungalow

£16.95 (D)

Chicken simmered in coconut milk, tomatoes, onions, and whole spices, topped with crispy potatoes. Inspired by the dishes once served at British colonial-era rest houses.

Aash Gosht

£19.25 (D)

​Shredded lamb simmered in a rich, spiced broth. Infused with aromatic spices, mint, onion and garlic.