London

Set menu

If you cannot seem to decide on a selection from our menu, allow us to recommend any of our Set Menus, a fixed spread of our favourite delicacies. This menu allows you to sample a little of everything. Choose from either a 3 course meal or a 4 course meal – with an option also for vegetarians. Whatever option you select you will go back have sampled a unique culinary experience.

A 12.5% discretionary service charge will be added to your bill.

Menu Maison

Sharing food is a tradition in Indian culture and we suggest that you savour our tasting menu which includes “a little of everything”.

To maximise your dining experience, this menu must be ordered by each diner at your table.The price is £59.00 per person for four courses. Petit Menu Maison is £50.00 for four courses without Demoiselles de Pondicherry and Barra Lamb Chop.

To enhance your dining experience, we recommend:

  • Roast Black Cod £18.00
  • Half a Tandoori Lobster £20.00
  • Tamarind Sorbet / Spiced Lentil Soup £8.00

Wine pairing with the three course menu is £27.00 – Wine pairing with the four course menu is £40.00

A 12.5% discretionary service charge will be added to your bill.

Amuse Bouche

The chefs selection of the day.

Starters

Parsee Fish

Fillets of sole encased in a mint and coriander chutney and lightly steamed in banana leaves.

Demoiselles de Pondichéry

Large juicy grilled king scallops with a hint of garlic in a mild saffron sauce.

Murgh Malai Kebab

Chicken tikkas marinated with cream cheese, mace and fresh green peppercorns, grilled in the tandoor.

Venison Rasoul

Spiced venison encased in crisp flaky pastry and served with a tangy fruit chutney.

Main courses

Crevettes Assadh

Prawns simmered in a mild coconut curry with green mangoes, turmeric, chillies and ginger.

Poulet Rouge

Chicken marinated in yoghurt and red spices, grilled and served in a creamy sauce.

Barra Lamb Chops

Best end of British lamb marinated with caramelised onions and garam masala, served with mint chutney.

Saag Paneer

A traditional dish of leaf spinach and cottage cheese sautéed in butter with green chillies and ginger.

Tadka Dhal

Home style tempered yellow lentils.

Soup or Sorbet

Dakshin

A south Indian lentil soup, enhanced with roasted spices, curry leaves and fresh lime.

Tamarind Sorbet

Sweet and sour sorbet made from a unique fruit to cleanse your palate

Supplements

Roast black cod – £18.00

Black cod marinated in fennel, chilli, mustard, honey, tamarind, rice vinegar and flame grilled.

Lobster peri peri – £20.00

Half a tandoori grilled lobster served with garlic naan.

Three course wine – £27.00

Four course wine – £40.00

Accompaniments

Pomegranate Raita

Natural yoghurt with pomegranates with a touch of cumin and paprika.

Kesaria Pillav Rice

Saffron flavoured aromatic Basmati rice.

Multani Naan

Buttered tandoori baked bread with onion seeds, melon seeds and sesame.

Desserts

L’Assiette du Chef

The chefs selection of his favourite desserts.

Royal Vegetarian menu

The price is £49.00 per person for four courses or the Petit Menu Maison is £41.00 without Shingora and Lotus Root Jaipuri.

To enhance your dining experience, we recommend:
Tamarind Sorbet / Spiced Lentil Soup £8.00

We suggest that you try this menu by sampling “a little of everything”. 

A 12.5% discretionary service charge will be added to your bill.

Amuse Bouche

The chefs selection of the day.

Starters

Farsaan (Hot)

Steamed yellow lentil cakes layered with green herb chutney and tempered with mustard seeds. Pan fried colocassia leaf roulades garnished with fresh coriander. Served with a fresh garlic and chilli dip.

Paneer Kebabs

Home made cottage cheese wedges marinated in caramelised onion and garlic, filled with a mint and mango relish and char grilled.

Shingora

The ever popular vegetable samosa with a “khata-meeta” tamarind sauce.

Venison Rasoul

Spiced venison encased in crisp flaky pastry and served with a tangy fruit chutney.

Soup or Sorbet

Dakshin

A south Indian lentil soup, enhanced with roasted spices, curry leaves and fresh lime.

Tamarind Sorbet

Sweet and sour sorbet made from a unique fruit to cleanse your palate

Main Courses

Saag Paneer

A traditional dish of leaf spinach and cottage cheese sautéed in butter with green chillies and ginger.

Naintara doPyaz

Green okras sautéed with onions, tomatoes and a touch of spice.

Rougail d’ Aubergine

Smoked aubergine crushed with chilli, ginger and fresh green lime, a speciality from Pondicherry.

Lotus Root Jaipuri

Crisp fried lotus root with chives, chillies and dry mango powder.

Dhal Makhani

Black and white lentils slow cooked with red kidney beans and spices, enriched with cream.

Accompaniments

Pomegranate Raita

Natural yoghurt with pomegranates with a touch of cumin and paprika.

Kesaria Pillav Rice

Saffron flavoured aromatic Basmati rice.

Multani Naan

Buttered tandoori baked bread with onion seeds, melon seeds and sesame.v

Desserts

L’Assiette du Chef

The chefs selection of his favourite desserts.