Our Delicious Menu

Amritsari fish is a lightly battered fish fry seasoned with Indian spices, ginger and garlic paste and gram flour. It's crunchy and refreshing to eat.

Consists of: chicken pakora, chicken tikka, lamb chops, veg pakora, chicken chat

Consists of: chicken tikka, lamb tikka, lamb chop, seekh kebab

Consists of: mix pakora, chicken chat and chicken tikka

A must for the seafood lovers! Cooked in coconut milk with mustard seeds, curry leaves, crushed black pepper and ginger

Made with an onion- tomato masala and simple spices. Tender yet crispy fish in a flavourful curry

Pre- Starter: 2 poppadoms & spiced onions. Starter: Veg pakora or mushroom pakora (chicken pakora £1 extra) Main Meal: any two chicken curry from the menu (lamb 1.50 extra, paneer 1.50 extra, king prawns 3.50 extra per dish Accompaniments: rice and nan bread (upgrade nan from 1.50 extra)

Pre- Starter: 3 poppadoms & spiced onions. Large Starter: Veg pakora or mushroom pakora (chicken pakora £1.5 extra) Main Meal: any three chicken curry from the menu (lamb 1.50 extra, paneer 1.50 extra, king prawns 3.50 extra per dish Accompaniments: 2 rice and 2 nan bread (upgrade nan from 1.50 extra per nan)

(mild, creamy) A famous curry from Goa, a little pocket of Indian paradise. In a rich aromatic tomato coconut curry with mild spices

(mild, creamy) A masala sauce with cashew nuts, green peppers and cream

(medium) Handi is the most traditional and widely cooked dish in Punjab. Prepared with fresh chopped ginger, garlic, black pepper and garam masala

(medium) Cooked in a medium sauce with onions, green peppers and shredded Indian cheese

(mild creamy) The butter gives a rich flavour to the cashew nuts and tomato base flavour.

(spicy creamy) Cooked in the traditional way of New Delhi street, in a mild tomato base with a kick of spice

(medium) A spicy dish slightly hot and cooked with fresh chopped onion, chopped green peppers, green chillies, tomatoes and yoghurt, the original tasty dish

(medium hot) Tender lamb off the bone cooked with karela(bitter gourd) onion, fresh ginger, garlic, tomato, puding, yoghurt and coriander

(hot spicy) Chicken tikka cooked in fresh garlic and chilli sauce with fresh coriander

(medium) Succulent spinach, shallow fried onions and mushrooms simmered in a rich garlic ginger tarka

(mild hot spicy) Chicken korma cooked with ground green chillies and ground nuts

(hot spicy) Cooked with fresh ginger, garlic and tandoori masala

(medium creamy) Chicken with onions, tomatoes and capsicums

(medium) A mixture of chicken, king prawn, lamb and peppers cooked in special masala

(mild creamy) Mild curry with fresh mango puree and cashew nuts

(mild creamy) With roasted cashew nuts and almonds

(medium) Special sauce prepared with garlic and ginger, coriander leaves, tomatoes, methi, fresh onions and Chef's special spices. A favourite with the staff

(mild creamy) Roasted coconut blended into a rich sauce with creamed coconut and ground cashew nuts, giving and excellent dish with universal appeal

(creamy hot) Hot chunks of barbequed meat cooked in a medium to hot sauce with its unique Punjabi chili, fenugreek leaves

(hot) A strong spicy dish slightly sour, cooked with tangy pickle and fresh green chillies

(medium hot) Marinated in a special tandoori marinade, cooked in a tandoor on slow heat to retain all natural flavours with a touch od our house wine, mangoes and fresh coriander

(sweet & sour mild) A tangy, creamy, sweet and sour sauce. Cooked with cashew nuts and barbeque chicken tikka

(mild creamy) Flavoursome chicken tikka cooked in a mild sauce using fresh black pepper, cream and ground cashew nuts

(medium) Cooked in a karahi (metal bowl) with the choicest of ingredients blended with freshly ground Punjabi spices, peeled and grated fresh ginger and garlic in a cumin butter.

A popular dish in Punjab. Cooked with barbeque chicken cooked with green chilli sauce, tomatoes, herbs and coriander

(medium hot) Indian veg panfried with cubes of lamb, cooked in fresh garlic cloves, onion, strips of ginger, tomatoes and a touch of green chilli & coriander

(mild creamy) Mild pieces of tikka chicken in a mild sauce or fresh cream, yoghurt and coconut cream with flaked almonds

(very spicy) Special bhoona style sauce with ground green chillies, cumin seeds, cloves of cinnamon, fenugreek and liberal use of fresh coriander giving you a real mirchi taste. Very hot dish

(medium) Capsicums and onion (fully garnished) cooked in a masala sauce

(medium) Breast of barbecued chicken blended with subtle touches of Punjabi masala and cooked with mushrooms, onion and capsicums

(mild creamy) Creamy spinach in ginger garlic paste with a touch of chef made spices

(hot) Cooked in a sweet and sour sauce with ginger, garlic, turks with green chilli and peppers