One kitchen, four regions.

Crispy potato patties with chickpeas, yoghurt, chutneys and spices. (v)

Puffed rice and vermicelli tossed in tamarind and mint-coriander chutney. (v)

Indo-Chinese paneer with bell peppers, green chilli and soya sauce. (v)

Indo-Chinese crispy potato with bell peppers, green chilli and chef’s sauce. (ve)

Soft lentil dumplings in spiced yoghurt with tamarind and mint chutney, served cold. (v)

Puffed hollow pastries filled with potato, yoghurt and chutneys. (v)

Crispy spiced fish fritters with coriander chutney.

Paneer or chicken tikka with salad, spicy mint and tangy chutney in a flatbread.

Onion, lentil and spinach bhajis with tamarind sauce. (ve)

Puffed hollow pastries served with highly spiced mint and tamarind water. (ve)

Sautéed potato and peas in thin pastry, fresh tamarind sauce. (ve)

Homemade cheese marinated in hung yoghurt and pickling spices, coriander chutney. (v)

Tandoori Scottish salmon with fenugreek, carom seeds and dill, mustard-honey chutney.

Marinated grilled chicken with coriander chutney.

Marinated in hung yoghurt and paprika, coriander chutney.

Spiced minced lamb with peppers and coriander chutney.

Marinated chicken on the bone with coriander chutney.

Juicy king prawns with garlic and mustard-honey chutney.

Chicken tikka, onion bhaji, salmon tikka, seekh kebab and king prawns, two of each.

Samosa, onion bhaji and paneer tikka with tamarind and mint chutney, two of each. (v)

Grilled bottle gourd stuffed with spiced potato, pistachio and paneer, masala cream sauce. (v)

Pan-fried freshwater fish in a creamy coconut curry with mustard seed and curry leaf.

Grilled king prawns in a rich coconut masala with mustard seeds and curry leaves.

Roasted grilled duck breast in a rich South Indian sauce with coconut and curry leaves.

Pan-fried sea bass with masala mash and a coconut, mustard and curry-leaf sauce.

Pot-roasted braised lamb shank in our signature onion, tomato and sesame curry.

Oven-roasted chicken in our signature bell-pepper, fenugreek and cream sauce with pilau rice.

Spinach and paneer dumplings in a tangy tomato, cashew and fenugreek cream sauce. (v)

Rajasthani lamb chops in a smoked tomato curry with masala mashed potato.

Indo-Chinese battered vegetable dumplings in our chef’s Manchurian sauce. (ve)

Rich and spicy South Indian, with roasted spices, coconut and tamarind.

Rich and spicy South Indian, with roasted spices, coconut and tamarind.

A Hyderabadi speciality cooked with lentils.

A Hyderabadi speciality cooked with lentils.

Thick and spicy North Indian, with peppers, onions and whole spices.

Thick and spicy North Indian, with peppers, onions and whole spices.

Thick and spicy North Indian, with peppers, onions and whole spices.

Highly spiced with onion, green chilli, and green and red peppers.

Highly spiced with onion, green chilli, and green and red peppers.

Homemade cottage cheese with peppers, onions and whole spices. (v)

Homemade cottage cheese in a tangy tomato and fenugreek cream sauce. (v)

A Kashmiri dish with onion, tomato and aromatic spices.

A Kashmiri dish with onion, tomato and aromatic spices.

Cooked in garlic-infused spinach and homemade spices.

Cooked in garlic-infused spinach and homemade spices.

Mild and creamy, with cashew, coconut, cream and butter.

Mild and creamy, with cashew, coconut, cream and butter.

Tikka in a tangy tomato, cashew and fenugreek cream sauce.

Tikka in a tangy tomato, cashew and fenugreek cream sauce.

Cauliflower and potato with coarsely ground spices. (ve)

Okra with onions, tomato and a homemade spice blend. (ve)

Semi-dried potatoes in homemade spices. (ve)

Slow-cooked black lentils with cream and butter. (v)

Aubergine in onion-tomato masala with nigella seeds. (ve)

Chickpeas in a medium-spiced sauce. (ve)

Garlic-infused spinach curry with homemade paneer. (v)

Mixed vegetables in a coconut-milk sauce with mustard seed and curry leaf. (ve)

Yellow lentils tempered with cumin, green chilli and coriander. (ve)

Slow-fired with silky basmati and aromatic spices, served with raita.

Slow-fired with silky basmati and aromatic spices, served with raita.

Slow-fired with silky basmati and aromatic spices, served with raita. (v)

Homemade seitan with basmati and aromatic spices, dairy-free raita. (ve)

Homemade seitan, thick and spicy North Indian with peppers and whole spices. (ve)

Our signature oven-roasted homemade seitan tikka in a bell-pepper and fenugreek dairy-free cream sauce, pilau rice. (ve)

Homemade seitan in a tangy tomato, cashew and fenugreek vegan cream sauce. (ve)

Homemade seitan in Kashmiri onion, tomato and aromatic spices. (ve)

Homemade seitan in a cashew, coconut and vegan cream sauce. (ve)

Tofu, highly spiced with onion, green chilli and peppers. (ve)

Indo-Chinese battered vegetable dumplings in Manchurian sauce. (ve)

Naan stuffed with melting cheese.

Tandoor naan with garlic and green chilli.

Fried potato chips.

Basmati with toasted coconut.

Tandoor naan with fresh garlic.

Naan stuffed with spiced minced lamb.

South Indian tempered lemon rice.

Basmati with sautéed mushroom.

Sweet naan with coconut and almond.

Fragrant basmati.

Freshly baked in the tandoor.

Plain steamed basmati.

Flaky layered tandoor bread.

Wholemeal flatbread from the tandoor.