Online Ordering

A rotating selection chosen for balance, freshness, and versatility. Bright fruit, clean finish, and perfect for the table.

Aromatic and expressive with notes of ripe peach, apricot, and white blossom. Softly textured with gentle spice.

Crisp and vibrant with elderflower, citrus, and hedgerow aromas. A refined English expression.

Rich and warming with notes of blackberry, plum, and spice. Well structured and food-friendly.

Elegant and refined with red cherry, wild berries, and earthy undertones. Silky and balanced.

A beautifully structured, medium-bodied red with ripe dark fruit, gentle spice, and soft tannins. Perfect with lamb and rich dishes.

Fresh and fruit-driven with notes of summer berries and a crisp finish.

Dry and refreshing with strawberry, redcurrant, and citrus notes.

Delicate and elegant with soft red fruit, floral notes, and a crisp finish.

Light, lively, and refreshing with notes of green apple and citrus.

Classic and refined with fine bubbles, citrus freshness, and a creamy finish.

Vegan Friendly 1.5%/4.5%

- rich, nostalgic, full-bodied with notes of vanilla and spice

A rich, nostalgic Indian rum paired with cola and citrus

Floral, refreshing and elegant

Warm spice balanced with gentle sweetness

Peppermint, Chamomile, Red Berry,

Soft Indian flatbread stuffed with a tasty omelette-style egg filling. Allergens:Egg, Gluten

Warm, buttery flatbread filled with melted cheese – like a cheesy toastie! Allergens:Dairy, Gluten

A thin, crispy Indian pancake rolled with gooey cheese inside. Allergens: Dairy, Mustard

Mild and creamy chicken curry served with fluffy rice and warm naan bread. Allergens: Dairy, Gluten

Soft paneer (Indian cheese) in a gentle tomato cream sauce, with rice and naan. Allergens: Dairy, Gluten

A colourful mix of fresh fruits – sweet, juicy, and healthy.

Mini pizzas made on naan bread, topped with cheese and fun flavours kids love. Allergens: Dairy, Gluten

A crispy battered fish fillet served with golden fries – the classic favourite! Allergens: Fish, Gluten

Allergens: Dairy

Allergens: Dairy

Allergens: Dairy

A rich and gooey chocolate treat with a buttery pastry base. Allergens: Gluten, Dairy

A creamy, smooth dessert with a biscuit base – sweet and delicious! Allergens: Gluten, Dairy

Indian-style mango ice cream – cool, fruity, and fun to eat! Allergens: Nuts, Dairy

Rose milk is a traditional Indian welcome drink served for its cooling, soothing, and fragrant qualities, offering guests a refreshing start rooted in cultural warmth. Allergens: Dairy

Cheese dosa is a crispy South Indian crepe from Tamil Nadu, made with fermented rice-lentil batter and cheese, offering gut-friendly probiotics and a healthy balance of protein and carbs. Allergens: Dairy, Mustard

Fried fish and chips with an Indian twist features batter infused with Indian herbs and fries tossed in tangy masala, offering a vibrant fusion of British comfort and Indian flair. Allergens: Fish, Gluten

Naan pizza is a fusion dish where soft, oven-baked Indian naan serves as the base for classic pizza toppings, blending global flavors in a quick, wholesome, and satisfying bite. Allergens: Dairy, Gluten

Chicken tikka is a popular Indian dish made with tender, marinated chicken pieces grilled to perfection, offering a smoky flavor and a protein-rich, low-carb meal. Allergens: Dairy, Mustard

Fresh seasonal fruits are nature’s healthiest treats, packed with vitamins, antioxidants, and hydration, offering peak flavour and nutrition in every bite.

Chocolate tart is a rich, indulgent dessert with a crisp pastry base and smooth chocolate filling, offering a perfect balance of decadence and delight in every bite. Allergens: Dairy, Gluten

Begin with a sip of summer—Old Monk spiced rum

Lentil dumplings soaked in tangy yoghurt, topped with piping hot alu dum. Aloo Dum is a classic Indian dish of baby potatoes slow-cooked in a rich, spiced curry. Fresh Mango (Amrapali) Bellini The golden nectar of Odisha’s famed Amrapali mangoes, grown on Chef’s grandmother’s tree. Its low-hanging branches were easy to reach, but every summer, playful battles with grey langurs made each mango a hard-earned prize. They often won. But oh, when we did—the taste was worth the chase.

Samosas are an iconic street side dish, filled with savoury fillings usually eaten with assorted chutneys. Boozy Lassi with organic cbd oil Organic UK restaurant-grade CBD oil, offering a calming twist on a classic Indian summer drink.

Crispy puris filled with tangy spiced water, bursting with boldness. Served from a traditional cart in eco-friendly leaf plates for that authentic roadside thrill.

Delicate hake marinated in mustard, wrapped in a banana leaf and grilled over fire with a mustard, tomato-coconut gravy Amrut Old-Fashioned A bold Indian single malt cocktail with rich oak, spice, and citrus notes, crafted in classic style with a contemporary twist.

A selection of seasonal seafood from our fishmonger at The Good’s Shed Dindori Sula Vineyards Viognier Wine A subtle dry white Indian wine to enjoy the rich flavours of the fresh seafood.

Dosai is an Indian crepe and is rich in carbohydrates and protein. Fresh kaffir lime gin and tonic A fragrant twist on the classic G&T, infused with limes.

Seared duck breast in a tangy tamarind and aromatic spice crust, served over earthy, toasted kasha. Coconut beer A refreshing coconut nectar flower beer.

Rice, and slow-cooked clay pot mutton with a chapati. Woolton Farm Vineyard - Pinot Noir Elegant and warming with notes of fruit & spice.

India’s answer to Basque cheesecake, caramelised on the outside, tender on the inside, and unapologetically moreish served with palm jaggery cream.

With a warm cocktail naan. Allergens: gluten.

Dahi bara, onion bhaji and potato samosa with seasonal fruit chutney. Allergens: gluten, mustard, milk.

Charcoal-grilled chicken with smoky tomato and potato chakata, and coriander chutney. Allergens: milk, egg, mustard.

Mustard-marinated king prawns finished over charcoal with tomato and coriander. Allergens: crustaceans, fish, milk, mustard.

Turkey ballotine and crisp turkey bhaji, roast potatoes, spinach and warming spiced gravy. Allergens: gluten, milk, egg, mustard, celery.

Roasted chicken supreme with spiced seasonal squash and a small bowl of Odia spinach chicken. Allergens: mustard, milk.

Slow-roasted lamb with burnt aubergine and smoked tomato mash. Allergens: milk, mustard.

Rice, dal, spinach, paneer, potatoes, badi chura, chapati, chutneys, yoghurt and poppadums. Please discuss allergens when booking.

With Odia-inspired winter-fruit ice cream. Allergens: milk, gluten.

With berry ice cream and chocolate sauce. Allergens: Gluten, Milk, Egg, Soya

Soft chhena dumplings in light cardamom and rose syrup. Allergens: milk.

A non-refundable deposit is required to secure your booking. Your reservation will only be confirmed once this deposit has been received. Until then, the date and time remain available for other enquiries.

Final guest numbers and any menu pre-orders must be confirmed at least 7 days prior to your event. The final balance will be based on this confirmed number, and unfortunately we cannot offer refunds for guests who cancel or do not attend after this date.

For group bookings, one designated member of your party must act as the main contact and will be responsible for all food-related payments. Drinks, however, may be purchased individually by guests if preferred.

We kindly ask that your party arrives promptly at the agreed time. Food service will commence within 15 minutes of your reservation time. Guests arriving late will be served on arrival, and we will do our best to bring them up to speed with the rest of the party.

The three-course festive feast applies to the whole group. Each guest chooses their own starter, main and dessert from the festive menu. Optional lounge receptions are arranged for the group in advance. Drinks during dinner may be purchased individually.

Each drinks package includes one drink per person, as described in the package details. Additional drinks may be purchased separately from our bar menu.

Please inform us of any dietary requirements or allergies at the time of booking or no later than 7 days before your event. While we take great care to accommodate dietary needs, we cannot guarantee the absence of allergens in our kitchen.

1) Cancellations made more than 14 days before the event will forfeit the deposit but will not incur additional charges. 2) Cancellations made within 14 days of the event or a significant reduction in numbers after the final confirmation date may be subject to a cancellation fee equal to the menu price per cancelled guest. 3) In the unlikely event that we must cancel due to unforeseen circumstances, we will offer a full refund of any deposits paid.

We reserve the right to refuse service or ask guests to leave if behaviour is disruptive, unsafe, or negatively impacts other diners or our staff. The organiser is responsible for ensuring all guests behave appropriately.

Minimum of 6 guests, maximum of 30 guests.

Available 1 November–24 December 2026. This menu is not available on Christmas Day, Boxing Day or 31 December.

Soft lentil dumplings soaked in cooling yoghurt, warming potato curry, spiced yellow peas and tamarind chutney. Vegetarian.

Crisp pastry filled with potato, whole coriander and ginger, served with spiced yellow peas and coriander and tamarind chutneys. Vegan.

Crispy seasonal sardines, savoury fire-roasted dried fish relish, fresh lime and tamarind chutney.

Slow-cooked duck leg finished over charcoal, mushroom poda, date chutney and warm chakuli pitha.

Charcoal-grilled chicken leg, smoky tomato and potato chakata, coriander chutney and warm chakuli pitha.

Charcoal-roasted pumpkin and mushrooms, aubergine and tomato chakata, mustard-oil potato mash and warm chakuli pitha. Vegan.

Dalma, paneer besara, winter greens, roasted squash, aloo chakata, rice, ghara tawa roti, chutneys and a miniature Pahala rasagola. Vegetarian.

Dalma, pumpkin and mushroom besara, winter greens, ghoogni, aloo chakata, rice, ghara tawa roti and chutneys, finished with coconut and jaggery rice kheer. Vegan.

Chicken curry, earthen-pot lamb, seasonal fish besara and crispy squid, with dal, rice, potato chakata, ghara tawa roti, chutneys and a miniature Pahala rasagola.

Mustard-marinated fish grilled in banana leaf, Odisha’s coconut and mustard besara sauce, sautéed winter greens, jeera kasala rice and a crisp fish chop.

Roasted chicken supreme marinated with Kandhamal turmeric, ginger, garlic and mustard oil, with a bowl of slow-cooked palang chicken, seasonal greens and jeera kasala rice.

Mustard-oil and roasted-spice lamb cutlet, slow-cooked earthen-pot lamb, burnt tomato and smoked potato chakata, with Koraput mandia roti.

Tawa roti finished with roasted garlic, coriander and ghee. Vegetarian.

Rustic finger-millet flatbread. Vegan.

Soft whole-wheat roti cooked on the tawa. Vegan.

Fragrant rice tempered with cumin. Vegan.

Hand-crushed potatoes with mustard oil, chilli and aromatics. Vegan.

Winter greens with garlic and mustard seeds. Vegan.

Caramelised baked chhena cheesecake with palm jaggery cream. Vegetarian.

Soft chhena dumplings in cardamom syrup, with saffron rabidi and a touch of edible gold. Vegetarian.

Crisp semolina pitha with a chocolate, coconut and jaggery filling, seasonal fruit ice cream and chocolate sauce. Vegetarian.

Betel leaf folded around seasonal berry preserve scented with cardamom and cloves, served with rose and fennel ice cream. Vegetarian.

Slow-cooked rice pudding made with coconut milk and jaggery, finished with cardamom and toasted coconut. Vegan.

Samosa with Brown & White chickpea Broth

Tender chicken on the bone marinated with yoghurt, saffron and aromatic spices, layered with aged Basmati rice and slow cooked using the traditional Dum method

Succulent lamb slow-cooked with warming spices and layered with aged basmati rice, saffron and fresh herbs in the classic Hyderabadi style.

A changing selection of seasonal vegetables layered with saffron-infused aged basmati rice, fragrant herbs and traditional Hyderabadi spices.

Scones served with butter and seasonal fruit jam

Cardamom, cloves, bay leaf, cinnamon, ginger, black pepper, jaggery, black tea

Jaggery, black pepper, ginger, Black tea

Coffee over mango kulfi

Crisp onion fritters with roasted spices & house chutneys. A familiar classic executed with lighter texture, refined seasoning and elegant presentation.

Handmade samosas served with tamarind & mint chutneys. A street-food favourite elevated through careful pastry work and balanced fillings.

Chargrilled chicken tikka with pickled onions salad Marinated with depth and precision for a smokier, more refined finish.

Spiced lamb croquettes with chilli garlic raita. Rich, crisp and deeply savoury with contemporary presentation.

Crisp fermented rice pancake with spiced potato, sambar & chutneys. South Indian comfort food prepared with traditional fermentation and refined balance.

Smoked tandoori chicken in a slow-cooked tomato, fenugreek & butter sauce. A familiar favourite executed with depth, restraint and premium ingredients.

Traditional mustard fish curry inspired by Odisha's coastal kitchens. Distinctive regional flavours presented with modern finesse.

Cauliflower, potatoes, lentils & traditional accompaniments. A comforting vegetarian thali celebrating texture, warmth and balance.

Traditional Indian frozen dessert with summer mango. Light, refreshing and ideal for warmer afternoons.

Odisha's caramelised baked cheesecake. A signature regional dessert with rich cultural roots.

Soft milk dumplings in cardamom syrup with vanilla ice cream. A beloved classic served with refined balance and elegant plating.

Crisp, house-made chips served with a rotating selection of Odia-inspired dips and chutneys, the perfect way to begin.

Lentil dumplings soaked in yoghurt and topped with piping hot aloo dum.

A giant handcrafted samosa served with tamarind and mint chutneys.

Crisp puris filled with potato, chickpeas and flavoured water.

Charcoal grilled chicken breast served with coriander chutney and onion salad.

Crispy okra, seasonal greens and homemade popadums with seasonal fruit chutneys and smoked garlic & chilli yoghurt.

Three crisp pani puri — coriander, tamarind and pineapple & chilli.

Crisp, melt-in-the-mouth pastry filled with Odia-style potato, whole coriander and ginger.

Fermented rice crepe with coconut chutney and Odisha-style gunpowder spice.

Light, exceptionally crisp onion fritters with dry mango, ginger and mineral salt.

Soft lentil dumplings soaked in cooling yoghurt, topped with warming potato curry and spiced yellow peas — one of Odisha’s most loved street foods.

Charcoal-grilled chicken leg with smoky tomato & potato chakata and coriander chutney.

Slow-cooked duck leg finished over charcoal with mushroom poda and date chutney.

Crispy seasonal sardines with deeply savoury dried-fish poda and tamarind chutney.

Fire-roasted aubergine & tomato chakata, aloo chakata and a charcoal-grilled skewer of pumpkin & mushroom.

Chicken Poda, Duck Leg Poda, crispy sardines with sukhua poda and Vegetable Poda, served with house chutneys and warm chakuli pitha.

Double-cut lamb rib chop, marinated for 24 hours with mustard oil, ginger, garlic and roasted Odia spices, then chargrilled over fire. £7.99 per chop - order one or as many as you wish. Limited availability.

A changing vegetarian feast of dal, paneer, seasonal Kent vegetables, rice, Odia breads, chutneys and something sweet.

Seasonal fish grilled in banana leaf with Besara — Odisha’s mustard and coconut sauce — and sautéed moringa leaves.

Roasted chicken supreme marinated with Kandhamal turmeric, ginger, garlic and mustard oil, with spiced seasonal squash and a small bowl of slow-cooked Odisha-inspired Palang Chicken.

Lamb slow-roasted for four hours until yielding, with burnt aubergine and smoked tomato mash.

Fragrant rice tempered with cumin.

Aromatic rice inspired by the flavours of biryani.

Soft whole-wheat home-style roti cooked on the tawa.

Tawa roti finished with roasted garlic, coriander and ghee.

Rustic finger-millet flatbread inspired by the traditional kitchens of Koraput.

Soft fermented rice and urad pitha, gently cooked on the griddle.

Ghara Tawa Roti, Koraput Mandia Roti and Chakuli Pitha.

Odisha’s caramelised baked chhena cheesecake with palm jaggery cream.

Soft handmade chhena dumplings gently cooked in cardamom syrup, inspired by the celebrated sweet makers of Pahala.

Crisp Odia semolina pitha filled with dark chocolate, coconut and jaggery, served with berry ice cream and chocolate sauce.

Betel leaf folded around seasonal berry jam scented with cardamom and clove, served with delicately perfumed rose & fennel ice cream.

Traditional Indian frozen milk dessert with seasonal fruit.

Odia-style spiced milk tea served in an earthen cup with a house-baked mandia, jaggery & ghee biskut — a little taste of Cuttack’s tea-stall conversations.

Butter paneer masala, yellow pea ghugni, mung lentil dal, potatoes with poppy seeds, seasonal greens and crisp onion bhaji.

Smoky aubergine bharta, yellow pea ghugni, mung lentil dal, potatoes with poppy seeds, seasonal greens and crisp onion bhaji. Dairy-free bread and accompaniments.

Chicken curry with warming Odia spices, slow-cooked lamb jhola, mung lentil dal, potatoes with poppy seeds, seasonal greens and crisp onion bhaji. Meat curries served on the bone.

Fish mustard besara, prawn coconut malai curry, mung lentil dal, potatoes with poppy seeds, seasonal greens and crisp onion bhaji.

A smaller starter, roast and dessert. The regular kids’ menu is available as an alternative.