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Whole Seabass in an onion and carom seed marinade.

Whole baby spring chicken, marinated in a medley of spices

New Zealand lamb chops, marinated in ginger and mild spices.

Seared King scallops and asparagus, with a tangy relish.

Traditionally spiced and marinated chicken kebabs.

Butterfly king prawns marinated with pickled spices, char-grilled

Succulent prime cut lamb ribs, marinated in chilli and lemon.

A delicacy of lamb mince kebab cooked on skewers.

Dill and spice marinated fillets of Scottish Salmon in dill marinade, served wrapped in a banana leaf.

Basil, coriander, cumin, garam masala marinated chicken.

Indian cottage cheese paneer wedges sandwiched with a chili mango relish.

Green peas, root vegetables and cheese with a touch of spice.

Grilled broccoli and cauliflower florets marinated in Indian pickling spices

Selection of crisps Lentil, Cassava, Sago, Lotus Roots with accompanying chutneys.

British marsh samphire and baby spinach leaves, marinated with chilli, turmeric and fresh coriander. Crisp fried in a chickpea flour coat and served drizzled with yoghurt and chutneys.

Street food favourite of fried wheat crisps, gram flour vermicelli, potato mash, red onion, green mango, drizzled with yoghurt, green herb chutney, date and tamarind chutney and garnished with fresh coriander.

A Punjabi favourite of crisp flaky pastry filled with spiced potatoes and peas.

Potato patties, filled with garden peas and served with a tangy chickpeas, yoghurt and tamarind chutney.

Puffed semolina cases filled with sprouted moon beans, chickpeas,served with a spiced chilled mint and coriander shot and tamarind chutney.

Tempura fried king prawns, tossed with a wasabi and mango dressing.

Earthy mushrooms and crispy duck with greens in a tangy tamarind and fig relish.

Chilli and miso flavoured grilled eggplant with bocconcini and confit tomatoes.

Fillet of Tilapia (fresh water fish from Kenya's Lake Victoria) braised in Madhu's unique masala flavoured with roasted carom seeds.

A recipe created by the infamous "Madhu". Chicken on the bone in an aromatic home style curry.

Chicken on the bone sauteed dry with rich aromatic spices. Another Kenyan Punjabi favourite.

British lamb shank dices on the bone, slowly braised with a multitude of spices. A rich velvety curry with a distinctive taste of bone marrow.

King prawns, cooked in a traditional Iron wok with a rich onion masala sauce.

The veritable house favourite of tandoori grilled chicken tikkas, simmered in buttery fresh tomato sauce, flavoured with fenugreek and finished with cream.

A classic dish of slow cooked lamb leg and robust spices blended with fresh mustard and spinach leaves.

Succulent king prawns braised in a creamy coconut curry spiked with fresh turmeric, green chillies, ginger, mustard seeds and curry leaves.

Tender morsels of delicately spiced lamb layered with perfumed long grain Basmati rice, caramelised onions, fresh mint and coriander, garnished with a quail egg. Served in a sealed pot with pomegranate raita. Chicken £16.00 Prawn £18.00 Vegetable £13.00

Fresh fenugreek leaves and cauliflower cooked with ginger, cumin and onions.

Char-smoked aubergine pulp, cooked with onion, cumin and green peas.

Vegetable dumplings simmered in a light gram flour and sour yoghurt curry tempered with mustard seeds and curry leaves.

Indian cottage cheese cubes cooked with mustard leaves, spinach leaves and spices.

Slow cooked black lentils braised with butter and tomato, flavoured with fenugreek and garlic.

Stir fried okras with onions, tomatoes and a touch of spice.

Stir fried seed potatoes tempered with cumin seeds, smoked red chillies, turmeric and fresh coriander.

Aromatic steamed Basmati rice cooked to perfection

Basmati rice infused with saffron, cinnamon, cardamom, cloves, cumin, bay leaves and green peas.

Leavened wheat bread cooked in the oven in the classic tear drop shape.

Whole wheat bread cooked in a clay oven.

Layered and flaky whole wheat bread cooked in a clay oven.

Tandoori baked leavened Naan breads with a unique filling created by our chefs. Garlic/Chilli/Cheese/Fruit & Nut. (N)

A large handkerchief thin bread, made by stretching and manipulating the dough. Cooked on an inverted iron wok.

Fresh fenugreek leaves and cauliflower cooked with ginger, cumin and smothered onions.

Stir fried okras with onions, tomatoes and a touch of spice.

Stir fried seed potatoes tempered with cumin seeds, smoked red chillies, turmeric and fresh coriander.

Indian cottage cheese cubes cooked with mustard leaves, spinach leaves and spices.

Char-smoked aubergine pulp, cooked with onion, cumin and green peas.

Split yellow lentils tempered with turmeric, garlic, cumin and smoked red chilli.

Rich and creamy cheesecake with blended mango and passion fruit

Soft white paneer patties immersed in a special creamy milk syrup made from the finest quality fresh Channel Island milk and flavoured with saffron, cardamoms and pistachios

Slow cooked rich pudding infused with mango and almonds

Semolina pudding, served hot

Almond meringue layered cake with crushed Piedmont hazelnuts, crusty praline, thin milk chocolate leaf, Chantilly cream and milk chocolate filling

Traditional Indian ice cream with almonds.

Roasted vermicelli simmered in sweetened milk

Your choice of Vanilla, Chocolate, Cookies and Cream or Strawberry