Rich wholesome soup of chicken and vegetables garnished with coriander leaves.
A Southern lentil soup, enhanced with roasted spices, curry leaves and fresh lime.
Spiced venison encased in crisp flaky pastry and served with a tangy fruit chutney.
Tandoori seared, served on a crisp honey naan bread with a fig and ginger chutney.
Soft shell crabs with garlic and black pepper with a ginger and green mango sauce.
Large juicy grilled king scallops with a hint of garlic in a mild saffron sauce.
A salad of mixed leaves, tomatoes, mushrooms, banana flower and strips of chicken breast in a tamarind dressing.
Simply delicious! A chance to savour all of the above starters.
Golden triangles of minced chicken and vegetables. Served with mango chutney.
Crunchy green and red chard and water chestnut pakoras with gramflour, green chillies, coriander, turmeric and caraway seeds.
Fillets of lemon sole encased in a mint and coriander chutney and lightly steamed in banana leaves.
Wild catch tiger prawns marinated with garlic, star anise and coriander.Smoked in the tandoor and served with a fresh red chilli sauce.
A warm salad of crabmeat and corn, spiked with mustard, turmeric and fresh curry leaves. Presented in its own shell.
Popular vegetarian roadside fare of melt-in-the-mouth snacks, drizzled with yoghurt, chutneys and gram flour crisps.
Chicken tikkas marinated with cream cheese, mace and fresh green peppercorns, grilled in the tandoor.
Luscious lamb kebabs with smoked chilli, sun-dried tomatoes, and herbs, complemented with a fruit chutney.
A panorama of our finest starters recommended by the chef.