Main Courses

Tiger Prawn – Kerala Konj Kari

Curry enlivened with roasted coconut, robust red chillies, coriander, ginger and smoked tamarind from Kerala.

Free Range Chicken – Murgh Makhanwalla

Braised in rich tomato sauce with a touch of spice enriched with butter and kasturi methi leaves.

Welsh Lamb Chops – Adrak Ke Panje

Marinated with coriander, ginger, cloves, cinnamon and char grilled in the tandoor.

Swiss Chard – Saag Aloo

Stir fried with seed potatoes, cumin, ginger and green chillies.

Black Lentils – Ma Ki Dhal

Slow cooked with red kidney beans and spices, enriched with cream.