For your pleasure and enjoyment, we suggest that you try this menu,
by sampling "a little of everything"!
Menu Maison

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.
Chard Pakoras
Crunchy green and red chard and water chestnut pakoras with Bengal gramflour,
green chillies, coriander, turmeric and caraway seeds.

2008 Viognier, Domaine de Triennes, VDP du Var, France
£ 8.00

SOUP or SORBET
Dakshin
A Southern lentil soup, enhanced with roasted spices,
curry leaves and fresh lime.

Tamarind Sorbet

  LOBSTER PERI PERI
Half a tandoori grilled lobster served with garlic naan.

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

2008 Rovereto de Gavi, Michele Chiarlo, Piemonte, Italy
£ 9.00

MAIN COURSES
 Barra Lamb chops
Best end of British lamb marinated with caramelised onions and garam masala, served with mint chutney.
Poulet Rouge
Shredded chicken marinated in yoghurt and red spices, grilled and served in a creamy
sauce. Spécialité de notre maison.
Crevettes Assadh
Prawns simmered in a mild coconut curry with green mangoes, turmeric, chillies and ginger.
Saag Paneer
A traditional dish of leaf spinach and cottage cheese sautéed in butter
with green chillies and ginger.
Rougail d'Aubergine
A speciality of smoked crushed aubergine, chilli, ginger and green lime from Pondhicherry.

2007 Zinfandel, Héritage Vines, Rancho Zabaco, California, USA  £9.00

ACCOMPANIMENTS
Kesaria Pillav Rice
Saffron flavoured aromatic Basmati rice.
Pomegranate Raita
Natural yoghurt with pomegranates with a touch of cumin and paprika.
Multani Naan
Buttered tandoori baked bread with onion seeds, melon seeds and sesame.

DESSERT
L'Assiette du Chef
The chefs selection of his favourite desserts.

2007 Goldackerl, Beerenauslese, Willi Opitz, Illmitz, Austria
£ 8.00


The price is £36 for three courses without soup and £40 with soup or sorbet. £29 for three courses without
£13 Roast Black Cod | £16 Half a Tandoori Lobster
£24 Wine, three course, £32 Wine, four course

Royal Vegetarian Menu

STARTERS
Farsaan
Steamed lentil cakes layered with a green herb chutney. Pan fried colocassia leaf roulades.Served with a 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.

Crunchy Chard Pakoras
Green and red chard and water chestnut pakoras with Bengal gramflour, green chillies, coriander, turmeric and caraway seeds.

SOUP or SORBET
Dakshin
A Southern lentil soup, enhanced with roasted spices,
curry leaves and fresh lime.

Tamarind Sorbet

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

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

Rougail d'Aubergine
A speciality of smoked crushed aubergine, chilli, ginger and green lime from Pondhicherry.

Bombay Aloo
Seed potatoes tossed with smoked red chillies, tomatoes and fresh coriander.

Tadka Dhal
Our supreme dish of tempered yellow lentils to enhance your meal.

ACCOMPANIMENTS
Pomegranate Raita
Natural yoghurt with pomegranate kernels 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.

DESSERT
L'Assiette du Chef
The chef's selection of his favourite desserts.

£33 for three courses without soup
£37 for four courses with soup or sorbet
£28 for three courses without 

 MEDIUM HOT

 VERY HOT

 MAY CONTAIN NUTS