Ensemble ofstarters recommended by the Chef.
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My Dad’s favourite snack with alcohol. Tiger prawns and scallops tossed in a tomato and shallot paste and flavoured with curry leaves and coconut chips.

Deep fried golden filo pastry triangles of spiced minced Welsh lamb and sweet corn

Welsh lamb morsels marinated with honey, lime , black pepper and southern Indian spices grilled in tandoor

Chicken morsels infused in a marinade of Kashmiri red chillies and yoghurt; delicately grilled in the tandoor

Tender Welsh beef cooked with spices and mixed with potatoes ; dipped in an egg mix bread crumbed and deep fried. An appetizer never missed out at a Kerala Christian party.

Indian cottage cheese in a classic yoghurt marinade with saffron and subtle spices; Grilled to perfection in the tandoor

Our innovative take on this South Indian healthy snack. Freshly steamed fermented rice cakes coated in a spicy coating and grilled in the tandoor with a secret filling

Fritters of finely shredded spinach, onion and water chestnuts
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Home made Punjabi short crust pastry with a spiced potato and peas filling ; deep fried
 

Served with Home made pickles
 

Fresh Sea Bass, pan seared, served on a bed of curry leaf infused mashed potato; in a tongue tickling raw mango, ginger and coconut sauce

Grilled King prawns scented with orange and rolled in special spices.

Salmon steak marinated with mustard,honey,dill leaves and grilled in the tandoor

Sword fish steaks cooked ina spicy paste of chilli and coconut with the tang of fruity tamarind and the sweetness of onions.

Tiger prawns simmered in a spicy coconut and raw mango gravy tempered with mustard, fenugreek seeds and curry leaves. A summer speciality found in different parts of Kerala in different forms based on the type of mangoes in that region.

Tiger prawns, squid and mussels in a clever blend of raw mango, ginger and coconut milk

Very tender slowly cooked shank of lamb in an Andhra style; served in a creamy sauce of cashew nuts, coconut milk, fresh coriander and chef selection of spices

A royal Hyderbadi Muslim lamb dish ; Laziz is a rich and delicious preparation of lamb with assorted spices, tomatoes, onion and green chillies.

Slow braised lamb and leaf spinach tossed with garlic, cumin and roasted fenugreek leaves

Chef Santhosh’s new dish based on his experience in Dubai adding in touches of Arabic cuisine keeping in with all the Malabari flavours.Welsh lamb cooked in a spiced onion tomato rich gravy enhanced with dates achieving a very refined taste.

Delicious Gresingham duck breast in a flavour rich gravy filled with spices and pepper cooked until reduced to a semi-gravy roast

Spicy preparation by the Syrian Christians of Kerala; a perfect combination of spices and flavours, created in a homestyle cuisine

Baby chicken marinated with red chillies and finished in the tandoor

Chicken breast marinated in yoghurt and spices; cooked in the tandoor served with smoked salad and makhani sauce

Delicious Kerala- style chicken curry with coconut milk, tomatoes and spices

Our own exclusive recipe of chicken tikka ; cooked to a succulent perfection in a chunky fresh tomato and onion gravy with turmeric, yoghurt & spices

A North Indian road side caravan preparation were the level of spices are generally high .Chicken breast in a thick onion tomato masala and a melange of Indian spices.

Chicken breast simmered in a creamy sauce of cashew nuts and coconut with mild spices and flavoured with fresh coriander.

Under a flaky crust with fragrant spices, served with raita and in-house pickle (Choose from chicken, lamb, prawn or vegetable )

A simple home curry of Indian Cottage cheese and delicious green peas cooked in in a warming tomato masala sauce.

Tender chick peas simmered in a light tomato based masala sauce, North Indian

Lentil based vegetable curry found all over South India with a different flavour as you travel from state to state based on the special mix of spices and tamarind

Fresh seasonal garden vegetables cooked in a raw mango, ginger , garlic and cocounut sauce

Aubergines cooked in a tangy spicy curry with tamarind ginger and chilli

Fresh mized vegetables simmered in a creamy sauce of cashew nuts, coconut and flavoured with fresh coriander.

Leaf spinach and mushrooms sauteed in butter with chillies and ginger

Baby potato and dry fenugreek leaves with cumin, ginger and onion

Indian stir fry of seasonal vegetables spiced with our chef’s blend of spices.

Okra sau’teed with ginger , tomato and delicate touch of spices.
 

Traditional Kerala dish of seasonal vegetables stir-fried and tempered with mustard and curry leaves.

Home made Delhi style lentils tempered with red chillies and garlic.
 

Natural yoghurt with a touch of roasted cumin and chill with onion and cucumber

Chef’s selection of desserts

Grilled pineapple in a honey and saffron marinade with ice cream

Chocolate ganache and almond flakes filled samosas, caramelized banana and vanilla ice cream

A twist to the classic creme brulee with a subtle rose flavour topped with rose petals

Classic Indian Milk dumpling flavoured with saffron and served with vanilla ice cream

Vanilla / Pistachio / Rum and Raisin

Mango and Passion fruit / Raspberry