SET MENU

PARSI WEDDING FEAST
LAGAN NU BHONNU
Parsee weddings are joyous feasts of great feasting
and tradition. The meal is served in numerous courses altogether
on a fresh banana leaf like a thali or a large platter with fish,
rice and meat delicacies accompanied by classic desserts.

 STARTERS

•  PATRANI MACCHI
   A Parsee specialty of sole marinated with a mint and coconut
   chutney and steamed in banana leaves.

•  KOLMI NA KEVAB
   Crisp fried kebabs of delicate shrimps with a touch of turmeric
   and spice.
•  MARGHI NA FARCHA
   Chicken marinated with chilies, garlic and coriander and pan-fried
   in a golden egg veil.
•  KHEEMA PATTICE
   Minced lamb cooked with aromatic spices and encased in puff pastry.
   Served with a khatu-meetu tomato sauce.

•  PARSEE PRAWN CURRY
   King prawns simmered with roasted spices in a rich curry.
•  SALLI MURGHI
   Spicy sweet and sour chicken with apricots and garnished
   with straw potatoes.
•  GHOSH NA PILAV
   Fragrant Basmati rice, saffron and tender morsels of lamb fused
   together in perfect harmony.
•  MASALA DHAL
   Tempered yellow lentils.
•  LAGANSHALA
   A medley of colorful vegetables simmered in mild spices.

•  ROTLIS
   Small whole wheat breads pan fried on an iron griddle.

• GAJAR MEWA NU ACHAAR
  Sweet, spicy and sour carrot pickle with black raisins.

• KACHUMBER
  Accompanied by thin whole meal breads, tangy salad
  and carrot and raisin chutney.

• LAGAN NU CUSTARD
  A rich creamy egg custard flavored with nutmeg and served
  with a pistachio ice cream and rose syrup.

• PISTA KHULFI
  Rich Indian ice cream  made from freshly churned cream
  with pistachio.
  
  The price is £36 per person, inclusive of VAT and
  cover charge. Service is discretionary.

PUNJABI WEDDING FEAST
SHADI DA KHANNA
A Punjabi Hindu marriage is full of rituals and colourful festivities.
Guests are welcomed with a traditional welcome, tilak and
flowers amidst great feasting and merrymaking. Unlike their Hindu counterparts that eat only vegetarian dishes, Punjabi wedding
feasts are known for their robust meat dishes, tandoori grills
and delectable desserts.

 STARTERS

• MACCHI AMRITSARI
  Punjabi style thyme and herb marinated fish fillets served
  with delectable mint chutney.

• LASOONI TIKKA KEBAB
  Garlic and lime flavored chicken tikkas grilled to perfection.

• DAHI BHALLE
  White lentil dumplings with red onions, ginger and
  green chillies, stuffed with raisins and cashew nuts and
  doused in a cool yoghurt sauce with tamarind chutney.

• PUNJABI SAMOSA
  Green peas and potatoes and dried mango powder spiked
  with cumin in this delightful rustic triangle shaped samosa.
  Served with tamarind chutney.

• CHAAP CHANDIGARH
  Tender lamb chops tandoori grilled only as the Punjabis
  know how.

• MURGH TIKKA MAKHAN MASALA.
  Corn fed chicken breasts grilled and served in a buttery
  tomato sauce spiked with dry fenugreek leaves.

• .RADA GHOSH
  A rich spicy lamb cooked with tomatoes and fresh coriander.

• SARSON KA SAAG
  Mustard greens mildly spiced with green chilies and ginger.

• MA KI DHAL
  Slow cooked black lentils tempered the Punjabi way.

• ZAFRANI PILAU RICE,
  Saffron flavoured Basmati pillav rice.

• PUDINA PARATHA
  Rich, flaky bread enriched with butter and flaand cooked
  in the tandoor.

•  BOONDI RAITA
  Natural yoghurt tempered with mustard seeds and coriander
   with chickpea pearls.

• SHAHI GULAB JAMUN
  Golden brown nuggets filled with a orange peel flavored
  clotted cream. and green cardamom ice cream

• ROSE PHIRNEE
  Clotted cream and crushed rice pudding with cinnamon
  and red rose confit.
  
  The price is £35.00 per person inclusive of VAT and
  cover charge. Service is discretionary.

GOAN WEDDING FEAST MENU
KAZARA CHE JEON
Portuguese influence with Hindu, Muslim and Latin Catholic
heritage, Goa is a storehouse of diverse culinary traditions.
 Toasting and dancing with platters of fish, seafood with pork,
beef, poultry, tropical vegetables and mounds of coconut flavoured desserts are synonymous to Goan feasts.

 STARTERS

• SEA SCALLOPS CAFREAL
  Large sea scallops lightly grilled and served with green herb marinade and caramelised garlic.

• PEPPER CRABS
  Crunchy soft shell crabs generously doused with black pepper
  and garlic.

• CHICKEN RISSOLES
  Golden fried parcels of chicken and goan sun dried sausages
  fillets with a touch of spice.

• PRAWN BALCHAO
  A tangy prawn and tomatoes, served on rice crackers
  with fresh coriander.

• *** KONKAN LOBSTER
  Half a lobster grilled with garlic and chilli flakes, cumin and
  fresh dill.

• FISH RESHAD
  Grilled grey mullet fillets marinated in chillies, garlic, shallots,
  garam masala and malt vinegar.

• BADAK AMBOT TICK                                                         
  Tender Barbary duck breast fillets served pink with
  a spicy tart sauce of tomatoes and red onions.

• XACUTI DE GALINHA
  A spicy Goan curry of black leg chicken roasted coconut and exotic spices.

• PORK SORPOTHEL
  A spicy concoction of pork, liver, fenni, palm vinegar,
  red chillies and spices.

• PINTO BEANS SAMARAY
  Black eyed beans, red pumpkin and coconut.

• GOAN RED RICE PULAO
  Nutty and full flavour red rice sautéed with mixed peppers
  and onions.

• ODDE
  Leavened whole wheat flour and rice flour fried breads

• CARROT KUCHUMBER
  Tempered carrot and fresh coconut salad.

• BEBINCA
  Warm treacle and nutmeg flavoured layered served with
  vanilla ice cream.

• DOLDOL DE FRANCIS
  Palm Sugar and rice flour pudding with cashew nuts.
  
  Note: PORK MAY BE SUBSTITUTED FOR A LAMB DISH
  
  The price is £40 per person inclusive of VAT and cover charge.
  *** Half a grilled lobster is a supplement of £14.00.
  Service is discretionary.

GUJARATI WEDDING FEAST THALI LAGAN NU JAMVANU
VEGETARIAN
Often referred to as haute cuisine of the vegetarians,
bright, colorful festive fare of Hindu weddings at its best.
Serve as it is traditionally all together on a large platter with
a variety of five different dishes accompanied
by chutneys and dips.
 

 STARTERS

• KHAMAN DHOKLA
  Lightly steamed spongy yellow lentil cakes tempered
  with mustard seeds and coriander leaves.

• KHANDVI
  Yellow silken gram flour rolls flavoured with buttermilk
  and fresh coriander leaves.

•  PATREL
  Steamed and pan fried colocassia leaves with seasoned
  gram flour and cumin.

• BATATA VADA
  Tumeric and curry leaf savoury potatoes dumplings with
  ginger and green chillies.

• MOONG DAL KACHORI
  Appetizers of silken pasta rolls, soft yellow lentil squares,
  colocassia & gram flour roulades and green pea cakes
  served with garlic and chili dip and coriander chutney.

• FANSI NU SHAAK
  Runner beans and seed potatoes dry cooked with
  chillies and cumin.

• UNDHIYA                                              
  Aromatic casserole of root vegetables with fresh garlic,
  coconut and coriander leaves

• VENGNA KADHI MASALA
  Small pan fried spicy aubergines in a turmeric & mustard
  flavoured yoghurt sauce.

• SURTI  BHINDA
  Stir fried green okra with tomatoes, onions and a touch of spice.

• GUJARATI DHAL
  Best enjoyed with steaming hot rice & a dollop of clarified butter.

• MATTER PILLAV
  Fragrant Basmati rice with green peas and caramelized onions.

• KHUS KHUSI PURI
  Light, fluffy, crispy breads spiced with poppy seeds.

•  BOONDI RAITA
  Natural yoghurt tempered with mustard seeds and coriander
  with chickpea pearls.

• MANGO SHRIKHAND
  Thick creamy natural yoghurt and mango blended together
  with cardamom and garnished with a touch of silver.

• DOODHI NA HALVO
  A delightful  sweet combination of grated white pumpkin,
  cream and mace with almonds.
  
  The price is £34.00 per person of VAT and cover charge.
  Service is discretionary.

 CLASSIC MENU

 STARTERS

1. KHEEMA PATTICE Parsee
Minced lamb cooked with aromatic spices and encased
in puff pastry. Served with a khatu-meetu tomato sauce.

 4.90

2. KOLMI NA KEBAB Parsee 
Delicate shrimps with turmeric and spice from tiny
morsels of delicate fried cakes.

3. MARGHI NA FARCHA Parsee
Chicken drumsticks marinated with chillies,garlic and
coriander and pan fried in a delicate golden egg veil.
Served with a tomato sauce.

4. SEA SCALLOPS CAFREAL Goan
Large sea scallops lightly grilled and served
with green herb marinade and caramelised garlic.

6. MACCHI AMRITSARI Punjabi
Fried fish with a difference! Punjabi style thyme
and herb marinated fish fillets served with
delectable mint chutney.

 6.50

7. SUNHERE SAMOSA
Golden triangles of minced chicken and shredded vegetables. Served with mango chutney.

9. PATRANI MACCHI Parsee
A Parsee specialty of lemon sole marinated with a mint
and coconut. Chutney and steamed in banana leaves.

10. CURRY LEAF PRAWNS Chenai

Large prawns marinated with fresh curry leaves, green chillies and lime, dusted with crushed rice and fried
golden brown.

11. PEPPER CRABS Goan
Crunchy soft shell crabs generously doused in garlic and black pepper and crisp fried golden brown.

12. BOMBAY CHAAT
Popular vegetarian melt-in-the-mouth snacks with yoghurt, chutneys and gram flour crisps

13. LASOONI TIKKA KEBAB Punjabi
Garlic and lime flavoured chicken tikkas grilled
to perfection.

14. LUCKNOWI SEEKH KEBAB
Luscious minced lamb kebabs with soft cheese and
herbs, complemented with mint chutney

15. PERLES DES INDES
Selection of our chef’s favourite starters

 Vegetarian STARTERS

70. DAHI BHALLE Punjabi
White lentil dumplings with red onions, ginger and green chillies, stuffed with raisins and cashew nuts and doused in a cool yoghurt sauce with tamarind chutney.

71. FARSAN Gujarati 
A platter of four vegetarian starters. Served with accompanying dips.

72. PANEER TIKKIS
Home made cottage cheese wedges marinated
in caramelised onion and garlic, stuffed with a tangy
mint and mango relish and char grilled.

73. PUNJABI SAMOSA Punjab
Green peas and potatoes and dried mango powder spiked with cumin in this delightful rustic triangle shaped samosa. Served with tamarind chutney.

74. PANCH RATAN
Selection of our chef’s favourite vegetarian starters.

16.HALEEMI  SHORBA
A classic autumn soup from Hyderabad of lamb shanks and cracked wheat seasoned with garam masala and fresh coriander.

19. ANARKALI SHORBA
Tandoori smoked tomatoes and peppers flavoured with with fresh chives.

20. TANDOORI MURGH Punjabi                                       The classic grilled chicken that no Punjabi Sikh will turn down, marinated in traditional spices, perfumed with mustard oil and fenugreek.

21. CHAAP CHANDIGARH Punjabi
Best –end of British lamb marinated with browned onions, yoghurt and garam masala; char grilled to perfection, served with mint chutney.

22. AJWAINI JHINGA Punjabi
King prawns marinated with roasted garlic and carom
seeds, dusted with cayenne pepper and grilled in our
charcoal fired ovens.

23. TANDOORI MACCHI Punjabi
Served with a touch of achari pickling spices char grilled monk fish, served with a mango and ginger chutney.

24. KONKAN LOBSTER Goan
Whole lobster grilled with garlic and chilli flakes,
cumin and fresh dill.

25. TANDOORI MIX GRILL PLATTER
A selection of five tandoori grills. Served with a hot buttered naan bread.

40.CHINGREE SHAMODRIK KORI Bengali
A festive dish of ocean prawns and seafood with coconut milk, turmeric and green chilies and banana stem.

41. PATURI MACHI Bengali
Red snapper marinated with whole grain mustard, turmeric and green chillies, rolled in banana leaves and steamed.

42. PARSEE PRAWNS Parsee
A traditional dish of king prawns with roasted coconut,
red chillies, poppy seeds, onions, garlic, ginger and
tamarind.

43. BADAK AMBOT TICK Goan
Tender Barbary duck breast fillets served pink with
a spicy tart sauce of tomatoes and red onions.

44. POULET ROUGE
Grilled shredded chicken in yoghurt and red spices,
served in a buttery sauce.

45. SALLI MURGHI Parsee
Spicy sweet and sour chicken with apricots and garnished with straw potatoes

46. LAMB DHANSAK Parsee
An earthy casserole of five different lentils, vegetables and roasted spices. Best eaten with Brown rice and kachumber

47. QUAIL BIRYANI Lucknow
Deboned quail marinated with dill, coriander and pomegranate seeds cooked with Basmati rice in an earthenware pot with fried onions, saffron and quail
egg. A Maharajah’s dream.

50. LASOONI JHINGA
Large prawns, green garlic and dry red chillies tossed
with whole kadai spices

51. KERALA BOATMANS RED FISH KAREE
Spicy hot fish cooked with monk fish steaks with red chillies, coriander, shallots and tinged with smoked
tamarind.

52. CHICKEN TIKKA MAKHAN MASALA Punjabi 
Corn fed chicken breasts grilled and served in
a buttery tomato sauce spiked with dry fenugreek leaves.

53. XACUTI DE GALINHA Goan
A spicy Goan speciality of black leg chicken roasted coconut and exotic spices.

54. KATH KOZHI CHETTINAD
Stir fried guinea fowl supremes with coastal spices
and black pepper with red onions and   tomatoes
in a fiery sauce

55.RADA GHOSH Punjab
Spicy lamb slowly braised with tomatoes and fresh coriander, undoubtedly a prince among curries.

56.KACHE GHOSH KE BIRYANI Hyderabad
From the house of royals, basmati rice and leg of lamb delicately spiced with aromatic spices, saffron and yoghurt and slow cooked in a sealed earthen pot

57.PORK SORPOTHEL Goan
A spicy concoction of pork loin, liver marinated in red chillies, feni, palm vinegar and aromatic spices.

64. DHAL MAKHANI Punjabi
Black lentils slow cooked for more than six hours
over simmering hot coals with ginger and whole spices enriched with butter and cream.

65. TADKA DHA
Home style tempered yellow lentils.

66. BOONDI RAIT
Natural yoghurt tempered with mustard seeds and coriander with chickpea pearls.

67. DESI SALAD
Red onions, plum tomatoes, greens, lime and fresh
green chillies

 Vegetarian MAIN COURSES Also available as side portions.

62. MALABARI POTATOES
Seed potatoes tossed with smoked chillies and
fresh coriander.

63. SAAG PANEER Punjabi
Leaf spinach and cottage cheese sautéed in butter with green chillies and ginger.

80. LAGANSHALA Parsee
A mildly spiced traditional vegetable curry,.

81. ALOO DUM CHATNIWALE
Stuffed potatoes simmered in sesame, tamarind, peanut and red chilli

82. NADAR GUSHTABA Kashmir
Crisp fried lotus root koftas in a delicate almond flavoured sauce.

83. VENGNA KADHI MASALA Gujarati 
Small pan-fried spicy aubergines in a turmeric & mustard flavored yoghurt sauce.

84.UNDHIYA Gujarati
 Aromatic casserole of root vegetables with fresh garlic, coconut and coriander leaves

85. SURTI BHINDI Gujarati
Green okras sautéed with tomatoes, onions and
a touch of spice.

86. SHAHI PANEER MASALA
Home made tandoori grilled cottage cheese wedges in
a rich sauce.

87. SARSON KA SAAG Punjabi
Mustard greens mildly spiced with green chillies
and ginger.

90. STEAMED BASMATI RICE 
Fluffy white long grained Basmati rice.

91. ZAFRANI PILLAV RICE
Saffron flavoured Basmati pillav rice.

92. GOAN RED RICE
Nutty and full flavour red rice sautéed with mixed
peppers and onions

94. MISSI ROTI
Spinach and gram flour bread cooked on a girdle
with dry spices.

95. KHUS KHUSI PURI
Whole meal flour leavened bread with poppy seeds.

96.NAAN
Tandoori baked leavened bread in a classic tear
drop shape.

97. TANDOORI ROTI
Wholemeal unleavened bread, baked in a tandoor oven.

98. LACCHA PARATHAS
Rich, flaky bread enriched with butter and cooked
in the tandoor.

99. KULCHA
Tandoori baked bread with your choice of filling.
Cheese, Onion, Garlic, Piri piri, Coconut
Minced Lamb, Fruit and Nuts, Lucknowi Masala