STARTERS

1

SHRIMP DOSA
Petit golden brown rice flour crepes served with savoury shrimps stir fried with aromatic spices and curry leaves.

6.90

3

PEPPER CRABS
Semolina crusted soft shell crabs marinated with fresh herbs and served with a ginger and green mango dip.

9.50

4

SEA SCALLOPS PONDICHERRY
Lightly grilled king scallops with a hint of garlic in a mild saffron sauce.

9.50

5

CRISPY FRIED WHITEBAIT
Whitebait marinated in lime and chilli, served crisp with a tangy tamarind dip.

8.90

7

SAMOSA
Golden triangles of minced chicken and shredded vegetables. Served with mango chutney.

5.90

8

TANDOORI SEARED FOIE GRAS
A creation from Chef Mehernosh Mody. Tandoori seared foie gras, served with, fresh tamarind and medjool dates chutney and a crisp floral honey naan.

11.90

9

PARSEE FISH
A Parsee speciality of fillets of sole encased in a mint and coriander chutney. Gently steamed in banana leaves.

9.00

10

RUBIYAN JHINGA
King prawns marinated with garlic, star anise and coriander. Smoked in the tandoor and served with a fresh red chilli sauce.

11.90

11

TANDOORI SALAD
A medley of grilled peppers, artichoke hearts, courgette, baby corn, aubergine, and buffalo cheese with a grain mustard and chilli dressing.

5.90

12

BOMBAY CHAAT
Popular vegetarian melt-in-the-mouth snacks with yoghurt, chutneys and gram flour crisps.

6.50

13

CHANDI MURGH KEBAB
Chicken tikkas marinated with cream cheese, mace and fresh green peppercorns, grilled in the tandoor and served with silver leaf.

7.00

14

ROASTED CHILLI SEEKH KEBAB
Luscious minced lamb kebabs with smoked red chilli garlic and herbs, complemented with a fruit chutney.

7.00

15

PERLES DES INDES
Selection of our chef's favourite starters

11.00

 
 SOUPS

17

NALLI KA SHORBA
A rich meaty lamb shank soup with cinnamon, cloves, garlic and fresh mint.

6.50

18

PUMPKIN AND ROASTED GARLIC SOUP
Roasted garlic and pumpkin soup, garnished with fresh chives.

5.50

19

SMOKED TOMATO AND PEPPER SOUP
Tandoori smoked peppers and plum tomatoes spiked with an infusion of herbs and spices.

5.50

 
 MAIN COURSES : TANDOORI GRILLS

In keeping with the North-West Frontier traditions, choice cuts of meat or seafood are steeped in special marinades and grilled in traditional clay tandoori ovens.

20

CHICKEN TANDOORI
The classic grilled chicken marinated in traditional spices, perfumed with mustard oil and fenugreek.

11.90

21

BARRA LAMB CHOPS
Best end of British lamb marinated with browned onions, yoghurt and garam masala; char grilled to perfection, served with mint chutney.

17.50

22

TANDOORI PRAWNS
King Prawns rolled in caramelised garlic, garam masala and grilled in the tandoor.

18.50

23

ACHARI SALMON
Salmon steaks rolled in mustard, fennel, chillies, aniseed, fenugreek and grilled in the tandoor.

14.50

24

LOBSTER PERI PERI
Whole lobster marinated in natural yoghurt, garlic, chilli flakes and garam masala, char grilled to perfection

29.00

25

TANDOORI MIXED GRILL PLATTER
A selection of our popular grills served with accompanying dips and naan bread.

22.00

 
 OUR HOUSE THALIS

Our thalis offer delightful little portions of a connoisseur’s selection of main courses enabling you to discover the intricacies of our cuisine. Beautifully presented on an extravagant golden platter!

30

PLATEAU DES INDES
Chef's selection of our choicest main courses, served with lime rice and Garlic Naan

22.00

33

SHAKAHARI THALI
A selection of our vegetarian main courses accompanied with saffron rice and tandoori roti.

20.00

 
 MAIN COURSES

41

ROAST BLACK COD
Black cod marinated in cream cheese, mustard, fresh dill and honey, wrapped in banana leaves and delicately finished in the oven.

21.00

42

PARSEE PRAWN CURRY
King prawns simmered in a rich curry of coconut, onions, tomatoes, cinnamon, cloves and chillies.

19.50

50

LASOONI JHINGA
A royal marriage of king prawns and green garlic and tossed with dry red chillies and whole "kadai" spices.

16.00

51

KERALA RED FISH CURRY
Monkfish steaks and black smoked tamarind in a spicy red hot curry.

16.50

43

MAGRET DE CANARD PULIVAAR
Tender Barbary duck breast fillets served pink with a spicy tamarind sauce unique to the Creole community of Pondicherry.

15.00

44

POULET ROUGE
Shredded chicken in yoghurt and red spices, grilled and served in a buttery sauce.

15.90

45

CHETTINAD STYLE GUINEA FOWL
Dry roasted spices stir fried with fillets of guinea fowl with shallots and curry leaves by Chef Anand.

16.00

52

CHICKEN TIKKA MASALA
Our unique version of chicken tikkas in cumin and turmeric flavoured sauce enlivened with red and green chillies.

14.90

54

DHABA MURGH PATIALA
A fiery hot chicken curry with chillies, poppy seed, cashewnuts, turmeric and tomatoes.

14.90

55

ROGANJOSH
The classic lamb shank curry of Kashmir, undoubtedly, a prince among curries.

16.90

56

HYDERABADI BIRYANI
Leg of lamb marinated with dill, coriander and pomegranate seeds, cooked with Basmati rice in an earthenware pot with fried onions, saffron and quail egg.

16.90

57

PORK VINDALOO ''ORDINAIRE"
An extra ordinary dish of pickled pork with fiery chillies, garlic and rice vinegar prepared by our Goan chef Francisco Marques.

13.00