Treat your friends and family to a sumptuous non-vegetarian meal experience. Select from our choice of kebabs, curries and tikkas, complemented by Indian bread, rice and some of the finest desserts and ice creams.
£30 for Three Courses
Starter 
(Also served as a Mains) Mouth melting morsels of chicken breast softened in a mixture of yoghurt, delicate herbs & spices, finely ground cardamom, fresh cream & gently squeezed ripe mangoes, grilled over natural charcoal flame, best paired with refreshing mint chutney.
Triangular pastry stuffed with crushed crunchy potato & green peas, drizzled with fresh mint and coriander chutney & tangy tamarind then adorned with jewel-like pomegranates, chopped onion and a heaping amount of chickpea curry.
Main Course
Chicken curry enriched with cashew nut paste and delicately flavoured with green cardamom, fennel seeds and saffron.
Lamb cooked with lentils, ginger root, sweet honey, cumin, garlic, ginger and suffused with vegetables.
Side Orders
Superbly diced sauteed potatoes with roasted cumin, chilli and turmeric.
Whole chickpeas cooked in a traditional spicy Punjabi masala.
Yellow lentils cooked with fresh green herbs and sizzling spices served with a dash of cumin and garlic.
Rice & Bread Dessert Choose Any One
£34 for Three Courses
Starter
Skewered minced lamb spiked with fresh herbs, then gently griddled on iron pan along with tawa masala sauce, seasoned with roasted caraway seeds.
Stoned grinned chicken mince draped with aromatic garam-masala, delicately grilled on a hot stone and served with tongue tickling spicy relish.
Main Course
Tandoori chicken tikka simmered in tomato butter-flavoured gravy and accentuated with dry fenugreek, garnished with ginger juliennes.
Boneless lamb marinated for over 6 hours in our secret 21-spice blend and slow-cooked, punctuated by the nutty flavour of rogan.
Side Orders
Diced sauteed potatoes with roasted cumin, chilli, and turmeric.
Scrumptious preparation of cauliflower and fresh green peas.
Whole black lentils, tomatoes and spices simmered overnight on a slow charcoal flame, finished with a dollop of our hand-churned butter.
Rice & Bread Dessert £38 for Three Courses
Starter
Crispy batter covers flaky white fish fillets with quintessential Indian herbs & spices and sprinkled with chaat masala for the final flourish, finished with fresh lemon juice.
Succulent pieces of chicken breast marinated with fresh herbs and spices with prominent flavour of carom seeds and grilled in clay oven.
Stoned grinned chicken mince draped with aromatic garam-masala, delicately grilled on a hot stone and served with tongue tickling spicy relish.
Main Course
An exhilaratingly spicy, fleshy tilapia fillets marinated in an exquisite chettinad fiery masala paste along with red chillies & poppy seeds, finished with coconut milk.
Cubes of chicken breast bathed in an authentic malabari sauce made with a myriad of spices and herbs, coconut milk & mustard seeds, finished with tamarind and curry leaves.
Slow cooked lamb in a mixture of finely chopped fresh mint leaves, slivers of ginger, minced garlic, green chillies, coriander leaves & stalks, continuously simmering with the lid half over the pan, retaining its aroma and taste.
Side Orders
Superbly diced sauteed potatoes with roasted cumin, chilli and turmeric.
Aubergine studded with garlic & roasted on an open flame and then stir-fried with aromatics for the most delicious smoky flavour.
Whole black lentils, tomatoes and spices simmered overnight on a slow charcoal flame, finished with a dollop of our hand-churned butter.
Rice & Bread Dessert £42 for Three Courses
Starter
Super crunchy prawns marinated with ginger-garlic paste, chilli powder and cumin powder with a dash of lime juice, then covered in a blanket of koliwada masala.
Skewered minced lamb spiked with fresh herbs, then gently griddled on iron pan along with tawa masala sauce, seasoned with roasted caraway seeds.
Stoned grinned chicken mince draped with aromatic garam-masala, delicately grilled on a hot stone and served with tongue tickling spicy relish.
Succulent pieces of chicken breast marinated with fresh herbs and spices with prominent flavour of carom seeds and grilled in clay oven.
Main Course
An exhilaratingly spicy, fleshy tilapia fillets marinated in an exquisite chettinad fiery masala paste along with red chillies & poppy seeds, finished with coconut milk.
A favourite of the esrtwhile “Rajput Royals”. Lamb cooked in a variety of indigenous whole spices with a burst of red Jodhpuri chillies.
Slow cooked lamb in a mixture of finely chopped fresh mint leaves, slivers of ginger, minced garlic, green chillies, coriander leaves & stalks, continuously simmering with the lid half over the pan, retaining its aroma and taste.
Tandoori chicken simmered in our signature tomato butter-flavored gravy & accentuated with dry fenugreek.
Side Orders Superbly diced sauteed potatoes with roasted cumin, chilli and turmeric.
Aubergine studded with garlic & roasted on an open flame and then stir-fried with aromatics for the most delicious smoky flavour.
Sliced exotic mushrooms with onion, chopped garlic and roasted cumins.
Whole black lentils, tomatoes and spices simmered overnight on a slow charcoal flame, finished with a dollop of our hand-churned butter.
Rice & Bread Dessert