KING SCALLOPS BALCHAO (HOT)
Kings scallops from either Loch Fyne in Scotland or Falmouth Bay in Cornwall, pan grilled and tossed wilh the classic Goan Balchao masala. Balchao is an anchient art of pickling seafooad and is made with a tedious process which invlves slow grinding and roasting of spices with minced shallots and curry leaves until cooked throught. Flavoured with crumbled dired roasted shrimps and served with garlic palav.
Kings scallops from either Loch Fyne in Scotland or Falmouth Bay in Cornwall, pan grilled and tossed wilh the classic Goan Balchao masala. Balchao is an anchient art of pickling seafooad and is made with a tedious process which invlves slow grinding and roasting of spices with minced shallots and curry leaves until cooked throught. Flavoured with crumbled dired roasted shrimps and served with garlic palav.
£ 17.92
GOAN LOBSTER CURRY (HOT)
If there is one combination of a food in Goa that is eaten daily come hell or high-water, it is the classic Goan coconut curry. Adaptable mostly to seafood and sometimes chicken this curry complements lobster like no other. Cooked here with sliced lobster tail and served with steamed rice and Kismoor a crumbled dried shrimp and onion salad which is a must sprinkled over the curry and rice for an even greater enjoyment.
If there is one combination of a food in Goa that is eaten daily come hell or high-water, it is the classic Goan coconut curry. Adaptable mostly to seafood and sometimes chicken this curry complements lobster like no other. Cooked here with sliced lobster tail and served with steamed rice and Kismoor a crumbled dried shrimp and onion salad which is a must sprinkled over the curry and rice for an even greater enjoyment.
£ 21.09
LEELI CURRY MA SOANDH
Whilst we Indians feel rather aggrieved with the general abuse of the word curry to generalise our cuisine, there are several real curries in India. This one stems from our community, The Parsees and is a mild yet smooth and flavoursome cury. Narurally it suits the delicate flavour of King Prawns and is served with steamed rice.
Whilst we Indians feel rather aggrieved with the general abuse of the word curry to generalise our cuisine, there are several real curries in India. This one stems from our community, The Parsees and is a mild yet smooth and flavoursome cury. Narurally it suits the delicate flavour of King Prawns and is served with steamed rice.
£ 18.27
MONKFISH CHETTINAD (HOT)
Chettinad is the term nomally associated with the cuisine of the Chettiyars of Tamil Naddu.They were the originators of the devilled sauce redolent with the flavours of crushed black peppers. This is line caught wild monkfish from Falmouth Bay in Cornwall, simmered in a rather palate tingling hot sauce with crushed peppercorns red chilli and other spices, finished with tamarind pulp and served with lime rice.
Chettinad is the term nomally associated with the cuisine of the Chettiyars of Tamil Naddu.They were the originators of the devilled sauce redolent with the flavours of crushed black peppers. This is line caught wild monkfish from Falmouth Bay in Cornwall, simmered in a rather palate tingling hot sauce with crushed peppercorns red chilli and other spices, finished with tamarind pulp and served with lime rice.
£ 17.92
PATRA NI MACHICHI (MEDIUM SPICY)
On a special occacion Patra Ni Machchi is perhaps the one dish of which most Parsees dream. Pomfret, the fish with which it is always associated, is not always easy to find, especially the one we use from the west coast. Whole pomfret is slit over the top and the central bone removed, stuffed with green coconut chutney, rolled in banan leaf, and steamed. Served with salad and chapatti. A Caffe Spice and Parsee kitchen towel with the recipe is also given with this dish with our compliments. While we make every effort to ensure that your fish is perfectly filleted, it is possible that certain bones around the belly area may still bee present. Please take care when eating!
On a special occacion Patra Ni Machchi is perhaps the one dish of which most Parsees dream. Pomfret, the fish with which it is always associated, is not always easy to find, especially the one we use from the west coast. Whole pomfret is slit over the top and the central bone removed, stuffed with green coconut chutney, rolled in banan leaf, and steamed. Served with salad and chapatti. A Caffe Spice and Parsee kitchen towel with the recipe is also given with this dish with our compliments. While we make every effort to ensure that your fish is perfectly filleted, it is possible that certain bones around the belly area may still bee present. Please take care when eating!
£ 17.57
MASALA NU ROAST GOS (HALAL)
The Parsees loves roast lamb and and had developed their own method of marinating lamb before roasting with extracts of ginger and garlic with cumin and green chillies. However this dish is not spicy and has a delicious onion and tomato based gravy flavoured with whole spices in which shank of lamb which has first been part roasted to seal in the juices and then simmered in the gravy until tender and juicy. A true delicacy served with steamed rice and fine crisp straw potatoes.
The Parsees loves roast lamb and and had developed their own method of marinating lamb before roasting with extracts of ginger and garlic with cumin and green chillies. However this dish is not spicy and has a delicious onion and tomato based gravy flavoured with whole spices in which shank of lamb which has first been part roasted to seal in the juices and then simmered in the gravy until tender and juicy. A true delicacy served with steamed rice and fine crisp straw potatoes.
£ 18.21
DHAANSAAK (MEDIUM SPICY) (HALAL)
The efforts that go into making a traditional Parsee Sunday roast or Dhaansaak are enough to deter many chefs. We are delighted therefor to offer you this all time classic lamb dish, prepared in an authentic style. Dhaansaak is composed of two words Dhaan meaning rice and Saak meaning the pure vegetable and lentil cornbination with lamb. For optimum flavour we blend sliced shin-on-the-bone lamb. Please do not confuse this dish sold elsewhere. We are Parsees and we know exactly how to prepare this dish the correct way. Served with brown onion rice kachumber (onion salad) and meat kebab. Traditionally the Parsee will only use the word Dhaansaak which represents lamb or mutton. Only if people do not like red meat or for health reasons is chicken rarely substitut and never anything else.This is best eaten the way we serve it, with the traditional accompaninents.
The efforts that go into making a traditional Parsee Sunday roast or Dhaansaak are enough to deter many chefs. We are delighted therefor to offer you this all time classic lamb dish, prepared in an authentic style. Dhaansaak is composed of two words Dhaan meaning rice and Saak meaning the pure vegetable and lentil cornbination with lamb. For optimum flavour we blend sliced shin-on-the-bone lamb. Please do not confuse this dish sold elsewhere. We are Parsees and we know exactly how to prepare this dish the correct way. Served with brown onion rice kachumber (onion salad) and meat kebab. Traditionally the Parsee will only use the word Dhaansaak which represents lamb or mutton. Only if people do not like red meat or for health reasons is chicken rarely substitut and never anything else.This is best eaten the way we serve it, with the traditional accompaninents.
£ 17.04
VINDALHO DE CARNE DE PORCO (HOT)
There is no doubt that British Pork is probably the best pork anywhere in the word. Belly and shoulder of Cloucester Old Spot cooked in that most popular of terms in the UK Vindaloo is pronounced VINYA DE ALLYOOSH would be its traditional Portugese Goan name and it would always be classically cooked with Pork only. The Goan vindaloo is not the mind blowing hot gravy sadly as it has been branded in the UK but rich, hot maybee slightly sweet and sour gravy which is an ideal companion for pork. Served with garlic rice.
There is no doubt that British Pork is probably the best pork anywhere in the word. Belly and shoulder of Cloucester Old Spot cooked in that most popular of terms in the UK Vindaloo is pronounced VINYA DE ALLYOOSH would be its traditional Portugese Goan name and it would always be classically cooked with Pork only. The Goan vindaloo is not the mind blowing hot gravy sadly as it has been branded in the UK but rich, hot maybee slightly sweet and sour gravy which is an ideal companion for pork. Served with garlic rice.
£ 16.74
BEEF CURRY A LA DADA (HOT)
Dada is actually our grand tandoor master, but makes this Schottish beef curry in his tipically Darjeliing style. It stings a bit on the tongue but it is full of flavours of blended spices combined with yoghurt and pureed onions. Now almost impossible to remove from our menü, and it is served with steamed rice.
Dada is actually our grand tandoor master, but makes this Schottish beef curry in his tipically Darjeliing style. It stings a bit on the tongue but it is full of flavours of blended spices combined with yoghurt and pureed onions. Now almost impossible to remove from our menü, and it is served with steamed rice.
£ 17.92
CHILLI FRY CARNE DE VACA COM ARROZ REFOGADO (HOT)
A Goan Portuguese combination of shredded fillet of Scotch beef briskly tossed with juliennes of spring onions, mixed peppers, green and red chilli, ginger and garlic with spices. Served with garlic and cumin flavoured risotto.
A Goan Portuguese combination of shredded fillet of Scotch beef briskly tossed with juliennes of spring onions, mixed peppers, green and red chilli, ginger and garlic with spices. Served with garlic and cumin flavoured risotto.
£ 18.51
MURGH TIKKA SAAGWALA (HALAL)
Chargrilled chicken tikka simmered in part chopped baby leaf spinach tossed with chopped garlic, roasted cumin and snopped red chilli and seasoned with crumbled roasted fenugreek. Served with saffron palav.
Chargrilled chicken tikka simmered in part chopped baby leaf spinach tossed with chopped garlic, roasted cumin and snopped red chilli and seasoned with crumbled roasted fenugreek. Served with saffron palav.
£ 16.74
MURGH NI CURRY NAY PAPETO (MEDIUM SPICY) (HALAL) (NUT)
This Parsee style chicken curry with chunks of potato is one normally made for a relaxed weekend lunch. Certainly made very differently and richer by far in texture and composition. Taking its roast to tipycal Parssee traditional cooking. Peanuts, roasted chickpeas, cashew nuts, poppy seeds, almonds, Kashmiri red chilli and spices with coconuts to make this skilly chicken curry. Served with steamed rice.
This Parsee style chicken curry with chunks of potato is one normally made for a relaxed weekend lunch. Certainly made very differently and richer by far in texture and composition. Taking its roast to tipycal Parssee traditional cooking. Peanuts, roasted chickpeas, cashew nuts, poppy seeds, almonds, Kashmiri red chilli and spices with coconuts to make this skilly chicken curry. Served with steamed rice.
£ 16.74
FRANGO PERI-PERI COM MOLCHO CHETTINAD (HOT) (HALAL)
Created for those on Chili Endorphins this is a classic marriage between regions. Goan chargrilled peri-peri chicken stimmered in the autenthic devilled sauce from the Chettiyars of Tamil Naddu, predominantly flavoured with crushed peppercorns and tamarind extracts. This preparation is one item not recommended for the faint hearted and when blended with an equally hot companion it is quite hot. Served with lime rice and raita.
Created for those on Chili Endorphins this is a classic marriage between regions. Goan chargrilled peri-peri chicken stimmered in the autenthic devilled sauce from the Chettiyars of Tamil Naddu, predominantly flavoured with crushed peppercorns and tamarind extracts. This preparation is one item not recommended for the faint hearted and when blended with an equally hot companion it is quite hot. Served with lime rice and raita.
£ 16.74
MURGH MAHARAJAH (HALAL) (NUT)
A classic with a definite origin from the Punjab with strong influences of Murghlai cuisine. Breast of corn fed chicken stuffed with minced whey cheese chopped pistachios and almonds, flavoured with fennel, simmered in a rich Makhani sauce, made with pureed tomatoes, almond and cashew nuts, flavoured with slow roasted crushed fenugreek and served with saffron palav.
A classic with a definite origin from the Punjab with strong influences of Murghlai cuisine. Breast of corn fed chicken stuffed with minced whey cheese chopped pistachios and almonds, flavoured with fennel, simmered in a rich Makhani sauce, made with pureed tomatoes, almond and cashew nuts, flavoured with slow roasted crushed fenugreek and served with saffron palav.
£ 16.74
GALINHA XACUTTI (HOT) (HALAL)
I do not know how often this classic among the worlds greatest curries has been glorified on our menus. But for those new to us, this is the very greatest and inticate of all grand curries of India. It has over twenty-one ingridients that go into its making. Each of the many spices and condiments need invidual pan roasting before being pureed with roasted coconut. Hot? Yes, no doubt! But full of flavour and gusto. Cooked this time with chicken and served with garlic palav.
I do not know how often this classic among the worlds greatest curries has been glorified on our menus. But for those new to us, this is the very greatest and inticate of all grand curries of India. It has over twenty-one ingridients that go into its making. Each of the many spices and condiments need invidual pan roasting before being pureed with roasted coconut. Hot? Yes, no doubt! But full of flavour and gusto. Cooked this time with chicken and served with garlic palav.
£ 17.33
PANEER SHASLIK RAIWALLA (VEGI) - AS STARTER
Fine combination of Indian whey cheese interlayered with quarters of green pepper, tomato and onion, marinated in tandoori masala spiked with fresh ground mustard and strained yoghurt
Fine combination of Indian whey cheese interlayered with quarters of green pepper, tomato and onion, marinated in tandoori masala spiked with fresh ground mustard and strained yoghurt
£ 7.64
PANEER SHASLIK RAIWALLA (VEGI) - AS MAIN
Fine combination of Indian whey cheese interlayered with quarters of green pepper, tomato and onion, marinated in tandoori masala spiked with fresh ground mustard and strained yoghurt
Fine combination of Indian whey cheese interlayered with quarters of green pepper, tomato and onion, marinated in tandoori masala spiked with fresh ground mustard and strained yoghurt
£ 14.39
KING PRAWN ELAICHI MASALA
King Prawns marinated delicately in strained yoghurt with garlic and ginger, flavoured with cardamom. Skewered and chargrilled in the tandoor and served with garlic pulao and light, green coconut curry.
King Prawns marinated delicately in strained yoghurt with garlic and ginger, flavoured with cardamom. Skewered and chargrilled in the tandoor and served with garlic pulao and light, green coconut curry.
£ 19.68
LEELI CHUTNEY MA SALON - AS STARTER
Filled of salmon marinated in a Parsee style fresh green chutney, skewered and chargrilled in the tandoor. This chutney is derived from own family recipe and the family unanimously agrees, it is the best for marinating fresh salmon fillet.
Filled of salmon marinated in a Parsee style fresh green chutney, skewered and chargrilled in the tandoor. This chutney is derived from own family recipe and the family unanimously agrees, it is the best for marinating fresh salmon fillet.
£ 8.52
LEELI CHUTNEY MA SALON - AS MAIN
Filled of salmon marinated in a Parsee style fresh green chutney, skewered and chargrilled in the tandoor. This chutney is derived from own family recipe and the family unanimously agrees, it is the best for marinating fresh salmon fillet.
Filled of salmon marinated in a Parsee style fresh green chutney, skewered and chargrilled in the tandoor. This chutney is derived from own family recipe and the family unanimously agrees, it is the best for marinating fresh salmon fillet.
£ 16.39
MURG TIKKA (HALAL) - AS STARTER
Traditional Chicken tikka of Cafe Spice Namastre, which has been the favourite of many of our guests for over a decade now. Needs no further introduction. Served with Tikka Daal, for main course only
Traditional Chicken tikka of Cafe Spice Namastre, which has been the favourite of many of our guests for over a decade now. Needs no further introduction. Served with Tikka Daal, for main course only
£ 7.64
MURG TIKKA (HALAL) - AS MAIN
Traditional Chicken tikka of Cafe Spice Namastre, which has been the favourite of many of our guests for over a decade now. Needs no further introduction. Served with Tikka Daal, for main course only
Traditional Chicken tikka of Cafe Spice Namastre, which has been the favourite of many of our guests for over a decade now. Needs no further introduction. Served with Tikka Daal, for main course only
£ 14.69
GALINHA CAFREAL (HALAL) - AS STARTER
Tikka of chicken marinated the Goan, Portuguese way redolent with the flavours of garlic, lime juice with fresh coriander and mint amongst others and olive oil. The classical Cafreal was simply crumbled garlic with olive oil and lots of lime juice. Tha Goan naturally had to add fresh green chilly and coriander toit as well.
Tikka of chicken marinated the Goan, Portuguese way redolent with the flavours of garlic, lime juice with fresh coriander and mint amongst others and olive oil. The classical Cafreal was simply crumbled garlic with olive oil and lots of lime juice. Tha Goan naturally had to add fresh green chilly and coriander toit as well.
£ 7.64
GALINHA CAFREAL (HALAL) - AS MAIN
Tikka of chicken marinated the Goan, Portuguese way redolent with the flavours of garlic, lime juice with fresh coriander and mint amongst others and olive oil. The classical Cafreal was simply crumbled garlic with olive oil and lots of lime juice. Tha Goan naturally had to add fresh green chilly and coriander toit as well.
Tikka of chicken marinated the Goan, Portuguese way redolent with the flavours of garlic, lime juice with fresh coriander and mint amongst others and olive oil. The classical Cafreal was simply crumbled garlic with olive oil and lots of lime juice. Tha Goan naturally had to add fresh green chilly and coriander toit as well.
£ 14.69
FRANGO NO ESPETO PERI-PERI A LA GOA (HOT) - AS STARTER
Though the term peri-peri is inherited from the Portuguese, this one is different. Ours is the Goan version, which has a few extra twists. The marinade consists of hot red chillies, garlic, ginger and whole spices first soaked then pureed in palm vinegar. A fiery treat for the palace and definitely not for the faint hearted.
Though the term peri-peri is inherited from the Portuguese, this one is different. Ours is the Goan version, which has a few extra twists. The marinade consists of hot red chillies, garlic, ginger and whole spices first soaked then pureed in palm vinegar. A fiery treat for the palace and definitely not for the faint hearted.
£ 7.93
FRANGO NO ESPETO PERI-PERI A LA GOA (HOT) - AS MAIN
Though the term peri-peri is inherited from the Portuguese, this one is different. Ours is the Goan version, which has a few extra twists. The marinade consists of hot red chillies, garlic, ginger and whole spices first soaked then pureed in palm vinegar. A fiery treat for the palace and definitely not for the faint hearted.
Though the term peri-peri is inherited from the Portuguese, this one is different. Ours is the Goan version, which has a few extra twists. The marinade consists of hot red chillies, garlic, ginger and whole spices first soaked then pureed in palm vinegar. A fiery treat for the palace and definitely not for the faint hearted.
£ 15.86
BADAK KAY TIKKAY - AS STARTER
Breast of Barbay Duck, marinated very simply in extract of garlic and ginger with yoghurt, chilli and spices.
Breast of Barbay Duck, marinated very simply in extract of garlic and ginger with yoghurt, chilli and spices.
£ 8.52
BADAK KAY TIKKAY - AS MAIN
Breast of Barbay Duck, marinated very simply in extract of garlic and ginger with yoghurt, chilli and spices.
Breast of Barbay Duck, marinated very simply in extract of garlic and ginger with yoghurt, chilli and spices.
£ 16.39
VENISON TIKKA AFLATOON - AS STARTER
A treat of any plate! The Maharajah of Gwaliors private dining car was noted for its culinary fare, none more famous than the Aflatoon. Venison marinated as a tikka but flavoured with an exclusive blend of roasted fennel, star anise and cinnamon.
A treat of any plate! The Maharajah of Gwaliors private dining car was noted for its culinary fare, none more famous than the Aflatoon. Venison marinated as a tikka but flavoured with an exclusive blend of roasted fennel, star anise and cinnamon.
£ 8.81
VENISON TIKKA AFLATOON - AS MAIN
A treat of any plate! The Maharajah of Gwaliors private dining car was noted for its culinary fare, none more famous than the Aflatoon. Venison marinated as a tikka but flavoured with an exclusive blend of roasted fennel, star anise and cinnamon.
A treat of any plate! The Maharajah of Gwaliors private dining car was noted for its culinary fare, none more famous than the Aflatoon. Venison marinated as a tikka but flavoured with an exclusive blend of roasted fennel, star anise and cinnamon.
£ 17.04
CORNISH LAMB CUTLETS HUSSEINI
Cutlets of prime British Lamb marinated delicately in strained yoghurt with extract of ginger, garlic, crushed cloves cinnamon and cumin. Served with garlic palav and chilli seed korma.
Cutlets of prime British Lamb marinated delicately in strained yoghurt with extract of ginger, garlic, crushed cloves cinnamon and cumin. Served with garlic palav and chilli seed korma.
£ 19.68
BEEF TIKKA KAALA MIRICH MASALA (HOT) - AS STARTER
Well hung and matured prime fillet of Scottish Long Horn beef, marinated with crushed black pepperoni and ginger extract, skewered and chargrilled in the tandoor. We strongly recommend that this very superior quality beef be served rare to medium for greater enjoyment.
Well hung and matured prime fillet of Scottish Long Horn beef, marinated with crushed black pepperoni and ginger extract, skewered and chargrilled in the tandoor. We strongly recommend that this very superior quality beef be served rare to medium for greater enjoyment.
£ 9.34
BEEF TIKKA KAALA MIRICH MASALA (HOT) - AS MAIN
Well hung and matured prime fillet of Scottish Long Horn beef, marinated with crushed black pepperoni and ginger extract, skewered and chargrilled in the tandoor. We strongly recommend that this very superior quality beef be served rare to medium for greater enjoyment.
Well hung and matured prime fillet of Scottish Long Horn beef, marinated with crushed black pepperoni and ginger extract, skewered and chargrilled in the tandoor. We strongly recommend that this very superior quality beef be served rare to medium for greater enjoyment.
£ 18.51
CAFE SPICE MIXED GRILL PLATTER
A substantial mixed grill platter, comprising one price of each of the above tikkas and served with Naan and curry sauce.
A substantial mixed grill platter, comprising one price of each of the above tikkas and served with Naan and curry sauce.
£ 21.80
BHAEL POORI (VEGI) (GLUTEN)
A favourite roadside snack of Bombay Walla at any time is bhael poori. A combination of puffed rice, chickpeas vermicelli, crushed crisp poories, diced potato, chopped shallots, fresh coriander and cilli are blended with tamarind and green chutney.
A favourite roadside snack of Bombay Walla at any time is bhael poori. A combination of puffed rice, chickpeas vermicelli, crushed crisp poories, diced potato, chopped shallots, fresh coriander and cilli are blended with tamarind and green chutney.
£ 5.58
DAHI MOONG SAEV BATATA POORI
Crisp puffed poories filled with crushed potato, green moong beans, topped with spiced yoghurt, tamarind and date chutney sprinkled with chickpea vermicelli and fresh coriander
Crisp puffed poories filled with crushed potato, green moong beans, topped with spiced yoghurt, tamarind and date chutney sprinkled with chickpea vermicelli and fresh coriander
£ 5.58
BAINGAN PAKORA
Batons of aubergine, lightly marinated with turmeric, cilli and lime juice, dipped in spiced chickpea, batter and deep fried. Served with fresh green chutney
Batons of aubergine, lightly marinated with turmeric, cilli and lime juice, dipped in spiced chickpea, batter and deep fried. Served with fresh green chutney
£ 5.58
BEETROOT AND COCONUT SAMOSA (VEGI) (GLUTEN)
A South Indian style filling of diced Cheltenham beetroot blended with diced potato, tossed with freshly grated coconut and sizzled with mustard seeds, curry leaves, cumin and chilli. This may sound unusual but, when cooked with coconut, the beet is an entirely different beast and tastes delightful. The potato here is primarily used to hold the beetroot dices together.
A South Indian style filling of diced Cheltenham beetroot blended with diced potato, tossed with freshly grated coconut and sizzled with mustard seeds, curry leaves, cumin and chilli. This may sound unusual but, when cooked with coconut, the beet is an entirely different beast and tastes delightful. The potato here is primarily used to hold the beetroot dices together.
£ 5.82
PRAWN SHASLIK CHILLI FRIE (GLUTEN) (HOT)
Black tiger prawns marinated in red masala placed on a wooden skewer, grilled and served on a bed of chilli fry masala which is, shredded shallots, green and red pepper, ginger, garlic and spring onion, tossed with spices and lime juice. Served with a toasted Greek pitta drizzled with cumin infsed olive oil.
Black tiger prawns marinated in red masala placed on a wooden skewer, grilled and served on a bed of chilli fry masala which is, shredded shallots, green and red pepper, ginger, garlic and spring onion, tossed with spices and lime juice. Served with a toasted Greek pitta drizzled with cumin infsed olive oil.
£ 8.17
CHOLYA PRAWN CHAPPATI (GLUTEN) (HALAL)
Diced prawns tossed with chopped shallots, ginger and chilli with tomato. Rolled in plain flour chappati that is coated with date and tamarind chutney and then slowly pan grilled. The Cholya is a Nepalese style of cooking.
Diced prawns tossed with chopped shallots, ginger and chilli with tomato. Rolled in plain flour chappati that is coated with date and tamarind chutney and then slowly pan grilled. The Cholya is a Nepalese style of cooking.
£ 7.93
SQUID DINAMITE (HOT)
Baby squid rings, marinated in fiery Goan peri-peri masala and flash pan grilled. We prefer to refer this to the word dynamite simply because of the palatable heat they excude. Not recommended for the faint hearted.
Baby squid rings, marinated in fiery Goan peri-peri masala and flash pan grilled. We prefer to refer this to the word dynamite simply because of the palatable heat they excude. Not recommended for the faint hearted.
£ 7.93
GUIZZADO DE CHORISE JAVALI (HALAL) (HOT)
Crushed peppercorns, toasted cumin and corriander, nibbled Kashmiri chilli, all go into making our very own wild boar chipolatas at the Denham Estates in Suffolk. Cooked in a rich vindaloo masala for that extra zing and served with toasted Greek pitta
Crushed peppercorns, toasted cumin and corriander, nibbled Kashmiri chilli, all go into making our very own wild boar chipolatas at the Denham Estates in Suffolk. Cooked in a rich vindaloo masala for that extra zing and served with toasted Greek pitta
£ 8.17
PAPETA NAY KHEEMA NA PATTICE (HALAL)
A classic starter or snack extremely popular in Bombay and Goa (where in the bar it is served with drinks as Bolinhas). Potato cakes filled with curried Scotch beef mince blended with green peas and fresh chopped coriander, rolled in crumbled white corn and fried. Served with hot fresh tomato chutney.
A classic starter or snack extremely popular in Bombay and Goa (where in the bar it is served with drinks as Bolinhas). Potato cakes filled with curried Scotch beef mince blended with green peas and fresh chopped coriander, rolled in crumbled white corn and fried. Served with hot fresh tomato chutney.
£ 6.99
DOSA ORIGINAL (VEGI)
Crisp pancake made from batter of fermented rice and white lentil, filled with potato bhajee, served with Saambaar and fresh coconut chutney
Crisp pancake made from batter of fermented rice and white lentil, filled with potato bhajee, served with Saambaar and fresh coconut chutney
£ 6.76
DOSA FRANKIE LAMB
An original Bombay street side speciality. Crisp pancake made from batter of fermented rice and white lentil, filled with lamb in a rich masala, served with Saambaar and fresh coconut chutney
An original Bombay street side speciality. Crisp pancake made from batter of fermented rice and white lentil, filled with lamb in a rich masala, served with Saambaar and fresh coconut chutney
£ 8.17
DOSA CHICKEN CHILLI FRY (HOT)
Crisp pancake made from batter of fermented rice and white lentil, filled with shredded chicken with spring onions, ginger, garlic and chilli. Served with Saambaar and fresh coconut chutney
Crisp pancake made from batter of fermented rice and white lentil, filled with shredded chicken with spring onions, ginger, garlic and chilli. Served with Saambaar and fresh coconut chutney
£ 7.93
TADKA DAAL
A combination of Toor and Masoor Daal (yellow and pink lentils), cooked and sizzled with chopped garlic, cumin and red chilli. This process of sizzling is known as Tadka, hence the name Tadka Daal. Immortalised by our Mr. Brady it is impossible for us to take this daal off our menu.
A combination of Toor and Masoor Daal (yellow and pink lentils), cooked and sizzled with chopped garlic, cumin and red chilli. This process of sizzling is known as Tadka, hence the name Tadka Daal. Immortalised by our Mr. Brady it is impossible for us to take this daal off our menu.
£ 5.58
MAA DI DAAL
This is the absolute classic daal of the Panjab, be it India or Pakistan this is very much a stample in most homes. Black unskinned lentils soaked overnight with red kidney beans and then cooked very slowly until fully cooked and tender.A sizzling of Shredded ginger, cumin and garlic is then added with a reasonable dollop of butter to complete this most classic of all lentil preparations.
This is the absolute classic daal of the Panjab, be it India or Pakistan this is very much a stample in most homes. Black unskinned lentils soaked overnight with red kidney beans and then cooked very slowly until fully cooked and tender.A sizzling of Shredded ginger, cumin and garlic is then added with a reasonable dollop of butter to complete this most classic of all lentil preparations.
£ 5.82
PANEER BHURJEE SIMLA MIRICH
Crumbled Indian whey cheese tossed whith diced shallots, red and greep peppers, tomato, green chilli and flavoured with roasted cumin.
Crumbled Indian whey cheese tossed whith diced shallots, red and greep peppers, tomato, green chilli and flavoured with roasted cumin.
£ 7.34
MUSHROM AND BROCCOLI THORAN
Quarters of button mushroms tossed with broccoli florets in the Keralan style with freshly grated coconut sizzled with mustard seeds, curry leaves asafoetida and snipped red chilli.
Quarters of button mushroms tossed with broccoli florets in the Keralan style with freshly grated coconut sizzled with mustard seeds, curry leaves asafoetida and snipped red chilli.
£ 6.17
TARKARI NO PATIO
This is a Parsee vegetable dish albeit a rare one considering that we are we are primarily a race of enthusiastic meat-eaters. Diced red pumpkin and aubergine are first sauteed until brown and removed, thereafter the typical red masala is well roasted along with minced onions and tomatoes to form a rich hot sweet and sour sauce. Other diced vegetables including yam and sweet potato and than added as well as the pumpkin and aubergine and finished with tomato and fresh coriander.
This is a Parsee vegetable dish albeit a rare one considering that we are we are primarily a race of enthusiastic meat-eaters. Diced red pumpkin and aubergine are first sauteed until brown and removed, thereafter the typical red masala is well roasted along with minced onions and tomatoes to form a rich hot sweet and sour sauce. Other diced vegetables including yam and sweet potato and than added as well as the pumpkin and aubergine and finished with tomato and fresh coriander.
£ 6.17
BAMBOO SHOOT, ENOKI MUSHROOM AND CHICKPEA XACUTTI
A very Hindu style Goan dish, primarily prepared in Goa during the monsoons, when matscstick-mushrooms and fresh bamboo shoots are in bundance. We are using Enoki mushrooms, sliced bamboo shoots and chickpeas here, though the preparation in that nutty tasting superb Xacutti curry is unforgettanable.
A very Hindu style Goan dish, primarily prepared in Goa during the monsoons, when matscstick-mushrooms and fresh bamboo shoots are in bundance. We are using Enoki mushrooms, sliced bamboo shoots and chickpeas here, though the preparation in that nutty tasting superb Xacutti curry is unforgettanable.
£ 6.52
UNDA MAKHANI (NUT)
We have never brought an egg preparation on to our vegetarian selection ever before. This time have decided to be a bit bold and bring you this rich creamy tomato and almond sauce flavoured with fenugreek and slivered green chilli, simmered with boiled eggs.
We have never brought an egg preparation on to our vegetarian selection ever before. This time have decided to be a bit bold and bring you this rich creamy tomato and almond sauce flavoured with fenugreek and slivered green chilli, simmered with boiled eggs.
£ 6.17
KHARA BHEEDA NAY PAPETO
This is a simlpe yet a great way to enjoy okra, the Parsee way. Slices of okra are pan grilled and tossed with diced potato, seasoned and flavoured with cumin, coriander and a final touch of fresh coriander.
This is a simlpe yet a great way to enjoy okra, the Parsee way. Slices of okra are pan grilled and tossed with diced potato, seasoned and flavoured with cumin, coriander and a final touch of fresh coriander.
£ 6.17
ENGLISH HERITAGE POTATO BHANJEE
We are proud to bring you one of three rare types of British potato, which organic growers are trying to reintroduce into the UK. Depending on the season, you may enjoy Epicure, British Queen or Mr Littles Yetholm Gypsy, cooked and sizzled with mustard seeds, cumin and sliced onions, flavoured with garlic and fresh coriander.
We are proud to bring you one of three rare types of British potato, which organic growers are trying to reintroduce into the UK. Depending on the season, you may enjoy Epicure, British Queen or Mr Littles Yetholm Gypsy, cooked and sizzled with mustard seeds, cumin and sliced onions, flavoured with garlic and fresh coriander.
£ 5.82
BAINGAN BHARTA (NUT)
Smoked aubergine peeled after charbroiling, chopped and simmered with onion, tomato, garlic, green chilli and cumin. Finished with fresh chopped coriander and roasted chopped cashew nuts.
Smoked aubergine peeled after charbroiling, chopped and simmered with onion, tomato, garlic, green chilli and cumin. Finished with fresh chopped coriander and roasted chopped cashew nuts.
£ 6.99
PANEER TIKKA SAAGWALLA
Chargrilled marinated Indian whey cheese dices simmered in part pureed, part chopped fresh baby spinach, sizzled with sliced garlic, red chilli, cumin and crumbled, toasted fenugreek.
Chargrilled marinated Indian whey cheese dices simmered in part pureed, part chopped fresh baby spinach, sizzled with sliced garlic, red chilli, cumin and crumbled, toasted fenugreek.
£ 7.34
MAKKI KAY DAANEY AUR SINGHADA
Split white corn kernels and water cashewnuts, gently steamed until cooked, then sizzled with roasted garlic, green chilli, cumin and asafoetida, finished with fresh, minced coriander.
Split white corn kernels and water cashewnuts, gently steamed until cooked, then sizzled with roasted garlic, green chilli, cumin and asafoetida, finished with fresh, minced coriander.
£ 5.82
PESHAWARI NAAN (GLUTEN) (NUT)
Stuffed with a blend of chopped chasew nuts, raisins, desiccated coconuts, cream and flavoured with cardamom.
Stuffed with a blend of chopped chasew nuts, raisins, desiccated coconuts, cream and flavoured with cardamom.
£ 3.47
MALAY PARATHA (GLUTEN)
Made with plain flour pinned and interlayered with butter in a spiral. The South Indians, who originally migrated to Malaysia have made it so popular, that it has come to be known as such.
Made with plain flour pinned and interlayered with butter in a spiral. The South Indians, who originally migrated to Malaysia have made it so popular, that it has come to be known as such.
£ 3.00
CHEESE, CHILLI AND GARLIC NAAN (GLUTEN)
Back by popular demand. It has a kick, but is quite addictive, too.
Back by popular demand. It has a kick, but is quite addictive, too.
£ 3.47
CUCUMBER RAITA
A raita (or seasoned yoghurt) is more often than not a staple food for locals troughtout the length and breadth of India. Hot and oily foods are digested more easily if accompanied by yoghurt and raitas, which also, of course lend their own flavours as well as enchancing the flavour of the main dish.
A raita (or seasoned yoghurt) is more often than not a staple food for locals troughtout the length and breadth of India. Hot and oily foods are digested more easily if accompanied by yoghurt and raitas, which also, of course lend their own flavours as well as enchancing the flavour of the main dish.
£ 3.23
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Prescot Street 16
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Today:
12:00-15:00
18:15-21:45
Tomorrow:
18:15-21:45
