STARTERS - £9.00
Served with Garlic and Coriander Naan
- Sea Scallops
Lightly seared with a hint of garlic in a mild saffron sauce.
- Crab Malabar
A warm salad crab meat and corn spiked with mustard seeds, turmeric and fresh curry leaves and served in its own shell.
- Parsee Fish
Fillet of sole encased in mint and coriander chutney and lightly steamed in banana leaves.
Chef Mehernosh Mody’s speciality.
- Murgh Malai Tikka
Chicken tikka marinated with cream cheese, mace and fresh green peppercorns and grilled in the tandoor.
- British Lamb Seekh Kebabs
With smoked red chillies, sun dried tomatoes and herbs. Served with a fruit chutney.
- Swiss Chard and Water Chestnuts
Beignets with gramflour, green chillies, coriander, turmeric and caraway seeds.
- Cottage Cheese
Wedges filled with a mint and mango relish and char-grilled to perfection.
MAIN COURSES – £13.00
Served with Basmati Saffron Pillav Rice and Seed Naan
- Seafood
Stew with local vindai spices from Pondicherry, equivalent of the French Bouillabaisse.
- Lobster (Supplement £20.00)
Coastal curry enlivened with roasted coconut, red chillies, coriander, ginger and smoked tamarind from Kerala.
- Barbary Duck
Grilled and served rosé with a chilli and ginger infused tamarind sauce tinged with jaggery. Accompanied by a coconut and curry leaf scented mix of wild and Basmati rice.
- Chicken
Slices marinated in yoghurt and red spices, grilled and served in a creamy sauce.
Poulet Rouge, spécialité de notre maison.
- Pork
Gloucestershire Old Spot belly vindaloo slow cooked with Goan red chillies, garlic and malt vinegar
prepared by our chef Fransisco Marques.
- British Lamb Chops
Char-grilled with cinnamon, cardamom and cloves finished with caramelised onions.
- Mutton
Braised home style as in Pondicherry with robust spices and laced with coconut milk.
- Hereford Beef Tenderloin
Stir fried with roasted cinnamon, cloves, aniseed, blackpepper, and coconut chips. Served with a mustard
and curry leaf mash.
- Okra
Sautéed with onions, tomatoes and a touch of spice.
- Punjabi Chole
Chickpeas cooked home style with garam masala, rustic spices, and tinged with tamarind.
- Purple Aubergine
Smoked and crushed with chilli, ginger and a touch of lime.
- Chestnuts Mushroom
And leaf spinach sautéed in butter with green chillies and ginger.
- Black Lentils
Slow cooked overnight on live coals with robust spices and finished with cream.
ACCOMPANIMENTS
Pomegranate Raita £4.50
Natural yoghurt with pomegranate, a touch of cumin and paprika.
Red Rice £5.00
Steamed organic red rice.
Kachumber £4.50
Traditional salad of red onions, cucumber and tomatoes with a touch of lime.
Kulcha £4.50
Naan breads with a filling of your choice.
- Mango and Coconut
- Onion and Garlic
- Chilli and Coriander
- Fruit and Nuts
- Herb Potatoes
- Three Cheese
- Spiced Lamb
Papadum £1.00
Crisp yellow lentil flat breads spiked with cumin seeds, served either crisp fried or roasted.
Selection of Pickles & Chutney £2.00
DESSERTS - £7.50
Nutmeg (Bebinca)
Spiced layered cake with molases, a speciality from Goa, served warm with Madagascan vanilla bean ice cream.
Wild Rose
Confit scented crushed Basmati rice pudding with clotted cream.
Belgian Dark Chocolate- 55% Cocoa Solids
Mousse served in traditional leaf cup.
Alphonso Mango (Rasmallai)
Steeped milk with poached fresh cheese dumplings and pistachio.
Jersey & Guernsey Milk Kulfi
The Indian answer to ice cream, home made with no artificial flavourings or stabilizers.
- Pineapple & Tender Coconut
- Rose & Pistachio
- Alphonso Mango
- Jaggery (Natural Palm Sugar)& Peanut Brittle
Discover the flavours of Asian fruits through this range of “Artisanal” ice creams and sorbets developed by the Blue Elephant Group.
Sorbets
- Indian Tamarind
- Lychee & Rose (no added sugar)
- Imperial Passion Fruit
Ice Cream
- Green Tea & Mandarin
- Black Sesame & Nougat
- Salty Caramel
