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STARTERS
TANDOORI SEARED FOIE GRAS
Tandoori seared foie gras, served with, fresh tamarind and medjool dates chutney and a crisp floral
honey naan.
SEA SCALLOPS PONDICHERRY
Lightly grilled king scallops with a hint of garlic in a mild
saffron sauce.
 ROASTED CHILLI SEEKH KEBAB
Luscious minced lamb kebabs with smoked red chilli, garlic and herbs, complemented with
fruit chutney.
CRUNCHY CHARD PAKORAS
Green and red chard and water chestnut pakoras with Bengal gramflour, green chillies, coriander, turmeric and caraway seeds.
2002 Semillon Woodcutter's White, Torbreck, Barossa Valley, Australia
SOUP
NALLI KA SHORBA
A rich meaty lamb shank soup with cinnamon, cloves, garlic and fresh mint.
2004 Rovereto de Gavi, Michele Chiarlo, Piemonte, Italy
MAIN COURSES
ROGANJOSH
The classic lamb shank curry of Kashmir, undoubtedly a prince among curries.
ACHARI SALMON
Salmon steaks rolled in mustard, fennel, chillies, aniseed, fenugreek and grilled in the tandoor.
POULET ROUGE
Shredded chicken in yoghurt and red spices, grilled and served in a buttery sauce.
TAWA SUBZI
Seasonal vegetables stir fried with kadai spices.
2002
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
Inspired by the cookbook.
2003
Goldackerl, Beerenauslese, Willi Opitz, Illmitz, Austria
The price is £35 for three
courses without soup and
£39 with soup.
£29 for three courses without
£15 Tandoori Lobster | £25 Wine Supplement
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STARTERS
BANANA FLOWER FRITTER
An exotic fritter of banana flower and green papaya, served with tamarind chutney.
GRILLED PANEER KEBABS
Tandoori grilled cottage cheese with three different marinades.
Served with a sweet and spicy dip.
CRUNCHY CHARD PAKORAS
Green and red chard and water chestnut pakoras with Bengal gramflour, green chillies, coriander, turmeric and caraway seeds.
SQUARE SAMOSA
Red mustard, crumbed cottage cheese and green peas with red onions and cumin enveloped in a delightful rustic flaky pastry, accompanied with tamarind chutney.
SOUP
PUMPKIN AND ROASTED GARLIC SOUP
Roasted garlic and pumpkin soup, garnished with fresh chives.
MAIN COURSES
TAWA SUBZI
Seasonal vegetables stir fried with kadai spices.
DAHI ALOO
New
potatoes simmered in tempered yoghurt with mustard seeds, curry
leaves, whole red chillies.
ROUGAIL D' AUBERGINE
Roasted aubergine puree with chilli, ginger and fresh green lime from Pondicherry.
SAAG PANEER
Leaf spinach and fresh cottage cheese sautéed in butter with green chillies and ginger.
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
Inspired by the cookbook.
The price is £32 for three
courses without soup and
£36 with soup.
£27 for three courses without
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HOT
VERY
HOT
