600 calories menu
The price is £18.00 for three courses

STARTERS
Broccoli
Tandoori grilled florets marinated with green lime
and lemongrass and yoghurt

MAIN COURSES
Salmon
Tandoori grilled steaks rolled in mustard, fennel,
chillies, and aniseed.

ACCOMPANIMENTS
Organic red rice and Wholemeal Thyme Roti.

  DESSERTS
Promegranate sorbet or Lychee and Rose sorbet

Beauty on the Plate £25
 

PURE JUICE
Stress Buster
Carrot, Orange, Pineapple
Rich in antioxidants, Vitamin C and Bromelain
or
Detox and Weight Loss
Cucumber, Celery, Green Lime
Vitamin A , C, Potassium, Manganese and Sodium

STARTERS
Lemon Sole
Encased in a mint and coriander chutney and
lightly steamed in banana leaves.
Essential fatty acids, magnesium, potassium and vitamin C
or
Broccoli
Tandoori grilled florets marinated with green lime
and lemongrass and cream cheese.
Rich in Iron, Calcium and Vitamin A, C

MAIN COURSES
Black Leg Chicken
Marinated with sun dried chillies and coriander and grilled.
Served with sauted baby spinach with garlic.
Vitamins B6 and B12, selenium and serotonin. Spices are
antiseptic, antioxidant and garlic helps reduce cholesterol
or
Wild Salmon
Tandoori grilled steaks rolled in mustard, fennel,
chillies, and aniseed.
Rich in Omega 3, 6, 9 and Zinc
or
Portobello Mushroom
Encased with fresh herbs and seared in the tandoor and
served with tomato rougail.
Highest source of selenium, B-vitamins: riboflavin, niacin
and pantothenic acid. Tomato rich in lycopene, potassium
and B- carotene.

ACCOMPANIMENTS
Organic Red Rice
Naturallly high in fibre, Vitamin B, Magnesium and Potassium
Wholemeal Thyme Roti.
Nutrient rich in B vitamins thiamin and niacin.

  DESSERTS
Belgian Chocolate (minimum 10 min)
Fondant served hot with mandarin and green tea ice cream
Flavanoids, magnesium, antioxidant helps against free radicals
or
Exotic Fruit Salad
Five a day and lower risk of getting illnesses, such as
heart disease and cancer.

Express Lunch Thali £11.90
 

Our thalis offer delightful small portions
of main courses enabling you to discover our cuisine.
Beautifully presented on a golden platter!

MUMBAI EXPRESS
Chef's selection of a starter, tandoori grill and a main course

Dhokla 
Steamed yellow lentil cakes.
Tandoori Chicken
Char grilled with with mustard and fenugreek.
Palak Gosht 
Braised lamb with leaf spinach and spices.
Tadka Dhal
Tempered yellow lentils.

Served with Cucumber Raita, Saffron Rice and Garlic Naan

TANDOORI THALI
Chef's selection of a starter, tandoori grill and a main course

Tandoori Paneer Tikka
Grilled Indian cottage cheese
Barra Lamb Chops
Marinated with browned onions, yoghurt and garam masala
Achari Macchi
Char grilled salmon with pickling spices
Tadka Dhal
Tempered yellow lentils.

Served with Cucumber Raita, Saffron Rice and Herb Potato Naan

 

Lunch With a Difference
£8.50 any course and dessert £5.50
January-November
 

STARTERS
Sea Scallops
Lightly grilled scallops with a hint of garlic in a mild saffron sauce.

King Prawns
Marinated with garlic, star anise and coriander.
Smoked in the tandoor and served with a fresh
red chilli sauce.

Lemon Sole
Encased in a mint and coriander chutney and lightly steamed
in banana leaves. Chef Mehernosh Mody's speciality.

Corn Fed chicken
Marinated with cream cheese, green cardamom,
mace and black pepper and grilled in the tandoor.

Lamb
Kebabs with smoked red chilli garlic and herbs,
complemented with a fruit chutney.

Broccoli
Tandoori grilled florets marinated with green lime and
lemongrass and cream cheese

Chickpeas
Pastry cases filled with sprouted mung bean and peanuts.
Served with a medley of chutneys and pomegranate kernels.

Yellow Lentils
Steamed cakes layered with green herb chutney and
tempered with mustard seeds.

ACCOMPANIED WITH
Garlic and Red Onion Naan.

MAIN COURSES
Black Cod
Marinated in fennel, chilli mustard, honey, tamarind,
rice vinegar and flame grilled.

Ocean Prawns
Kerala prawn curry enlivened with roasted coconut,
red chillies, ginger and smoked tamarind.

Lamb Shanks
Slow braised with cinnamon, cardamom and cloves
finished with caramelised onions.

Beef
Fillet stir fried with black pepper, coastal spices
and fresh curry leaves.

Black Leg Chicken
Simmered with roasted coconut, sun dried chillies
and coriander.

Belly Pork
Slow cooked vindaloo with goan red chillies, garlic
and malt vinegar prepared by our chef Francisco Marques.

Paneer
Home made cottage cheese koftas simmered in
a fresh tomato sauce enlivened
with fenugreek leaves and cumin.

Black Lentils
Slow cooked overnight on live coals with robust spices
and finished with cream.

ACCOMPANIED WITH
Purple Aubergine
Sauteed with whole red chillies tempered with
mustard seeds and yoghurt.

Saffron Pillav Rice
Aromatic Basmati rice.

Tandoori Breads
Wholemeal Thyme Roti and Sun dried Tomatoes
and Basil Naan.

Desserts   £5.50

Apple
Fritters flavoured with fennel, served with
a salty caramel ice cream.

Belgian Chocolate minimum 10 min
Fondant served hot with mandarin and green tea ice cream

Walnuts
Fudge and clotted cream samosas with vanilla bean ice cream

Gulab Jamun
Caramelised milk nuggets dunked in a cinnamon syrup.


Discover the flavours of Asian fruits through this range
of “Artisanal” ice creams and sorbets developed
by the Blue Elephant Group.

Ice-Cream
• Pistachico
• Chickoo (Sapodilla/Mud Apple)
• Green Tea and Madarind
• Yoghurt with Sundried Mango
• Madagascar Bourbon Vanilla Bean
• Milk Jam “Sel de Camargue”

Sorbet
• Pomegranate
• Lychee and Rose (No Added Sugar)
• Indian Tamarind
• Imperial Passion Fruit
• Tender Coconut

 MEDIUM HOT

 HOT