Menu

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Mains

 

Smoked Aubergine Curry

Wedges of aubergine are smoked using an ancient Indian method, with a piece of smouldering lumpwood charcoal placed inside a covered dish. With ginger, garlic, tomato wedges and aromatic spices. 

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Sweet Potato Vindaloo

Originally a popular Portuguese dish, the vindaloo has progressed from vinho e alhos - a white wine and garlic stew - to the modern day version that uses white wine vinegar and garlic. Sweet potatoes are combined with a warming garam masala of pepper, cloves, cinnamon and star anise. A sweet, sour and pungent dish with a kick. 

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Spicy Mutton Curry

Slow cooked, locally sourced mutton and chickpeas in a rich, spicy tomato sauce. 

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Paneer & Red Pepper Curry

Red bell peppers and fresh tomatoes are cooked slowly to develop a sweet flavour that compliments cubes of creamy paneer. Lightly spiced.

 

 

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Sides

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Onion Bhajis

With fennel, cumin and fresh coriander leaves. 

 

 

Homegrown Squash & Red Lentil Sambhar

Sambhar is a lentil-based vegetable curry, cooked in a tamarind broth, with sweet and sour notes. Topped with fresh coriander and crispy onions. 

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Garlic Raita

Kachumbar (tomato and cucumber salad) 

Coriander Pesto  

Lime Pickled Onions 

Sweet & Hot Tomato Chutney

 

 

 

If you have any allergies or intolerances or would like detailed ingredient information please get in touch.