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Celebrate Diwali at Calcutta Club on Sunday 19th November.

Our Diwali set menu is £42.50 per person.

The Early door offer does not apply on Diwali.

Musicians will be playing from 4.30-6.30pm & 7.00-9.00pm.

Diwali set menu can be found below

Calcutta Club Diwali Set Menu

Your Diwali experience will start with a popular indian pre-starter called Pani Puri. These are crispy bite-sized puris filled with tangy tamarind water, spiced potatoes, and a blend of chutneys.

Starter Dishes 
Pick one of the following to start your meal.

Chettinad Chicken (D)

Chicken breast marinated in our homemade Chettinad masala, featuring a unique blend of cloves, star anise, and caraway seeds 

Mutton Roll (D)

Spiced lamb fillet filled with minced leg of lamb marinated in ginger, garlic, coriander, and chilli, topped with our rich moilee sauce.

Tewa Macchi

Pan-fried salmon marinated in a homemade fish masala mix of coriander, cumin, chilli flakes, and rice flour. Accompanied by our refreshing homemade mint chutney.

Vegetable Galoti Kebab (D) (N)

Minced kidney beans and jimikand (Indian yam), infused with cardamom, cinnamon, and bay leaves, then skillfully smoked and pan-fried to perfection.

Ram Ladoo (D)

Crispy mixed lentil fritters deep-fried to perfection. Served atop a shredded potato bed and garnished with mint chutney, yoghurt, tamarind, radish, coriander, and pomegranate.

Pick one of the following as your main dish.

Desi Murgh Kadhai (D)

Tender pieces of chicken, sautéed with a medley of aromatic spices, bell peppers, tomatoes, and onions, red chillies and crushed coriander seeds.

Murgh Malaiwala (D) (N)

Tender chicken tikka pieces immersed in a creamy onion sauce, infused with the enticing flavours of bay leaves, cinnamon, star anise, and clove.

Keralan Paya Gosht (N)

Slow-cooked tender shredded lamb immersed in a Kerala-style lamb stock enriched with the essence of curry leaves, red chilies, creamy coconut milk, and cashew nut paste.

Goan Fish Curry 
Salmon fillet in a rich coconut-tomato sauce, complemented by roasted mustard seeds, curry leaves, and a final touch of fresh coriander.

Kaju Kofta (D) (N) 

Minced potato and paneer infused with cashew nuts and raisins, then deep-fried. Bathed in a rich sauce made from cream, saffron and cashew nuts.

Stuffed Karela with Daal (D)

Bitter gourd filled with our homemade masala and onions, served alongside a flavourful tadka daal side dish.

All of the following breads will be placed in the centre of the table to share.

Missi Roti (D) (G)

Flatbread with wheat and chickpea flour, spices, and herbs. Cooked until crispy.

Sheermal Naan (D) (G) (N)

A sweet and saffron-infused Indian flatbread with a soft, slightly sweet, and rich texture.

Laacha Pharta (D) (G)

A flaky, layered Indian flatbread made from whole wheat dough.

Garlic Naan (D) (G)

Indian flatbread with fresh garlic, cooked in a tandoor for a savoury, soft texture.

Both rices will be placed in the centre of the table to share

Tamarind Rice

Basmati rice flavored with tamarind, ginger, garlic, lentil, and curry leaves.

Jeera Peas Pilau

Onions, cumin, salt, and peas mixed pan fried and mixed into basmati rice

Pick one of the following desserts to indulge in:

Beetroot Kulfi (D) (N)

Homemade kulfi enriched with beetroot, rose water, and pistachios.

Gajar Halwa with Mango Kulfi (D) (N)

Grated carrots cooked with ghee, milk, sugar, and cardamom, served with mango kulfi.

Rasmali (D) (N)

Cheese dumplings in sweet, cardamom-infused milk syrup.

If you have any allergies, please don't hesitate to reach out to us at 0115 941 4441.

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