A la Carte Menu

Vada Pav, Bengali vegetable chop, steamed vegetable idli, tomato chutney, sambhar. Vada pav is an iconic street food burger style dish from Mumbai. It consists of a soft brioche style bun filled with a chickpea flour and sweet potato dumpling and delicious chutneys. Vegetable chop or beet chop are a very popular street food snack from the streets of Kolkata. Idli is a rice based steamed pancake stuffed with spiced vegetables.

Gujiya are fried dough pockets that are filled with sweet or savoury fillings. These little dumplings look like mini Cornish pasties. Mango and red onion salad, garlic and tomato chutney, mint and coriander chutney.

Kachoris are the king amongst Indian street food dishes and are seen in different forms and variants throughout India.

Sambar and assorted chutneys. Dosai is a South Indian crepe that is rich in carbohydrates and proteins.

Manchurian is the result of the adoption of Chinese cooking and seasoning techniques to suit Indian tastes and has now become a staple of Indian Chinese Cuisine. Crispy and moreish nuggets of cauliflower wrapped in a hot, sweet and spicy Indo Chinese style sauce.

Fish cake, tiger prawn, soft shell crab, kebab of kent coast mackerel charcoal smoked, cod steamed in banana leaf, crab pate, pickled samphire, tamarind chutney, sourdough bread.

Wild Duck leg Terrine, tandoori style quail, game sheekh kebab, game pate, mango and red onion salad, Goan style spiced Scotch quail egg, sourdough bread. (It is possible to have traces of shot still contained in wild game.)

Goan style spiced Scotch quail egg, spiced apple chutney, mango and red onion salad

Coriander chutney, raita, garlic and coriander naan

Sambar, assorted chutneys and seasonal vegetables. Dosai is a South Indian crepe and is rich in carbohydrates and proteins.

Butter Paneer, black chickpea masala, Bengali roast potatoes with poppy seeds, lentils, spiced roasted seasonal vegetables, cumin rice, paratha, poppadoms, salad, onion bhaji, crispy okra, raita, vegetable chop, homemade pickle.

Bengali roast potatoes with poppy seeds, tomato and ginger sauce.

Sauce of coconut, ginger and brown mustard, sautéed spinach and greens, masala potato, crab samosa. We cut the fish into a steak with a single bone in the middle. This reduces wastage and is more sustainable than fillets. Some pin bones might still remain in the fish in spite of all precautions taken to remove them.

Masala potatoes, okra. “Malai” is a creamy coconut sauce from Eastern India. This dish has a Malaysian influence and the early version of the recipe might have been brought by Malaysian sailors to the Bay of Bengal around the 6th or 7th century AD

Slow cooked pork belly, bhuna style belly ribs, Goan vindaloo sauce, seasonal vegetables, pork crackling, masala potato.

Black chickpea Masala, Bengali roast potatoes with poppy seeds , butter chicken sauce.

Bengali style rosemary fondant potatoes, cumin rice, burnt aubergine,tomato mash, sauce of piper chaba, ginger and aromatic spices. Piper chaba also known as “Chui pepper” is called the forgotten culinary fire in Indian cuisine. It is indigenous to the Indian subcontinent and has an intense and earthy flavour. No one in India had heard of chillies before the Portuguese brought it in the early 15th century.

Poppy seeds, roast potatoes and seasonal vegetables. Kala bhuna (translates as Black roasted) is an aromatic sauce with spices such as nutmeg, black pepper cloves and raw cumin. Our jumbo Tomahawk is slow cooked for over three hours with Tandoori spices over charcoal.