There are 6 key elements of taste in every Indian dish according to the ancient holistic and modern scientific practice of Ayurveda, which suggests that pure, fresh ingredients are required to heal and maintain good health and must incorporate six tastes in every meal: Sweet, Sour, Salty, Bitter, Astringent, and Pungent.

Our masterful chefs are specially trained in India and have been preparing regional Indian cuisine for over 30 years. Sit back and relax in the ambience of our award-winning restaurant, and enjoy the authentic flavours of regional Indian food cooked to perfection.


Allergens Advice: 

Our food may contain or come into contact with allergen. If you have allergies, please inform a member of staff, who will be able to advise on all the ingredients used.

The 14 allergens are: celery, cereals containing gluten (such as barley and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).

A la Carte (Dine im Only)


Paneer Tikka

Paneer marinated in light spices with hung yoghurt. Grilled in the tandoor.


Aloo Tuk

Potato croquette lightly spiced lentils and peas. Deep fried.


Murg Malai Kebab

Chicken coated in cream cheese, garlic, ginger and coriander. Grilled in the tandoor.


Murg Peshawar

Chicken fillet stir fried  with onions, bell peppers ina sweet and sour mango sauce.


Chingri Bhature 

Sweet and sour Tiger prawns cooked with pureed tomatoes, fresh lemon juice and five aromatic spices. Accompanied with fluffly puri bread.


Gusht Tikka

Lamb marinated with five aromatic spices. Grilled in the tandoor.


Amritsari Talwari Machli 

Swordfish marinated with garlic, ginger, mustard & honey, grilled in the tandoor.


Keralan Jhinga Grill

King Prawns marinated with garlic, ginger and coconut cream.

Grilled in the tandoor.



Main Course

Jumbo King Prawn

Kalanchi Machli Molee

Popular keralan household dish. Sea Bass cooked with green chillies, tomatoes, curry leaves, tamarind and coconut milk sauce.


Raus Machli Konkani

Popular dish from Goa. Salmon cooked with tomatoes, curry leaves, sour cream and coconut milk sauce.


Tender Lamb

Nehari Gusht

Popular dish of Old Delhi originating from the Mughal dynasty. Tender lamb shank cooked in a smooth thick gravy sauce infused with safron. Served with saffron rice.


Karai Ma Gusht

Very popular dish from Indian subcontinent . Tender lamb cooked with in fairly spicy thick sauce with fresh herbs, spice medley, tomatoes and coriander. Served on a cast iron sizzler.



To protect our creative signature dishes from online theft

we have decided to unpublish all our dine-in dishes from

all social media presence. For full list of our exclusive dine-in

menu please visit the restaurant. 

Sarson Malai Jhinga 

Jumbo King prawns lightly spiced and wrapped in bread crumbs, cooked with mustard, onions, garlic, cinnamon, sour cream, curd and coconut milk in a thick creamy mild sauce.


Maska Palak Jhinga

Jumbo King prawns cooked in the shell with baby spinach, onions, garlic, butter milk and a hint of crushed chilli in a thick creamy medium sauce.



Chettinad Murg

Popular dish of Tamil Nadu. Chicken fillet cooked with garam masala, red chillies and cracked black peppers in a smooth thick spicy sauce.


Bengal Jalfry Murg

Popular dish from Sylhety kingdom. Chicken thigh cooked with five aromatic spices with roast peppers, caramelised onion strips, sun dried tomatoes and roasted crushed chilli in a spicy thick sauce.



Dhal Makhani

Lentils and kidney beans cooked with hung curd, butter milk, garlic and pureed tomato in a rich smooth thick buttery sauce.


Patiala Sabzi

Popular southeastern Punjabi dish. Vegetable medley cooked with five aromatic spices with butter milk and crushed chilli in a rich thick spicy sauce.



GIN (25ml)

Bombay Sapphire (40% vol)

Hendricks (41.4% vol)

Cotswold (46% vol)

VODKA (25ml)

Absolut Original (40% vol)

Grey Goose Premium (40% vol)


Remy Martin VSOP (40% vol)

Ragnaud-Sabourin No.10 VSOP  (41% vol)

Hennessy XO (40% vol)

WHISKEY (25ml)

Jack Daniel’s Old No.7 (40% vol)

Amrut Indian Single Malt (46% vol)

Johnnie Walker Blue Label (40% vol)


BEER (330ml)

Cobra (4.3% vol)

Kingfisher (4.8% vol)

Jaipur IPA (5.9% vol)


White Russian (38% vol)

Orange Blossom (40% vol)

COFFEE (100ml)

Columbian (Fresh ground)

Arabian  (Fresh ground)

Americano (Fresh ground)

BEVERAGE (250ml)

Cola (Glass)

Apple Juice (Pressed)

Orange Juice (Pressed)