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STARTERS
Parsee Fish
Fillets of sole encased in a mint and coriander
chutney and
lightly steamed in banana leaves.
Demoiselles de Pondichéry 
Large juicy grilled king scallops with a hint of
garlic in a mild saffron sauce.
Murgh Malai Kebab
Chicken tikkas marinated with cream cheese,
mace and fresh green peppercorns,
grilled
in the tandoor.
Chard Pakoras
Crunchy green and red chard and water chestnut
pakoras with Bengal gramflour,
green chillies,
coriander, turmeric and caraway seeds.
2006
Viognier, Domaine de Triennes, VDP du Var, France
SOUP
or SORBET
Soup of the day
Tamarind Sorbet
LOBSTER PERI PERI
Half a tandoori grilled lobster served with garlic
naan.
2006 Rovereto de Gavi, Michele Chiarlo, Piemonte, Italy
MAIN COURSES
Tandoori Prawns
King Prawns rolled in caramelised garlic,
garam masala and grilled in the tandoor.
Poulet Rouge
Shredded chicken marinated
in yoghurt and red spices, grilled and served in a creamy
sauce. Spécialité de notre maison.
 Roganjosh
The classic lamb curry of Kashmir, undoubtedly a prince among
curries.
Saag Paneer
A traditional dish of leaf spinach and cottage cheese
sautéed in butter
with green chillies and ginger.
2004
Zinfandel, Héritage Vines, Rancho Zabaco, California, USA
ACCOMPANIMENTS
Kesaria Pillav Rice 
Saffron flavoured aromatic Basmati rice.
Pomegranate Raita
Natural yoghurt with pomegranates
with a touch of cumin and paprika.
Multani Naan
Buttered tandoori baked bread with onion
seeds, melon seeds and sesame.
DESSERT
L'Assiette du Chef
The chefs selection of his favourite desserts.
2005 Goldackerl, Beerenauslese, Willi Opitz, Illmitz, Austria
The price is £34
for three courses without soup and
£38 with soup or sorbet. £27 for three courses without
£12 Roast Black Cod | £15 Tandoori Lobster | £25
Wine Supplement
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MEDIUM
HOT |
HOT
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VERY
HOT |
MAY CONTAIN NUTS |
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STARTERS 
