CYRUS TODIWALA OBE DL

Cyrus, Pervin and the Todiwala Team Cyrus, Pervin Todiwala and the Come in, Stay a while, in, Stay Come Mr Todiwala’s Kitchen includes spectacular decor, inspired by 1950-1980s India, by inspired Kitchen includes spectacular decor, Todiwala’s Mr which dates (Roy) elephant wooden size trinkets and a life with antiques, complete the early 1900’s. back to Over the years Cyrus has been heavily involved with the Farming Community far Community with the Farming involved has been heavily Cyrus Over the years very guests the offer best the UK which has enabled the Kitchen to and wide across in our style. others; simply cooked to often not available in British Produce One of Cyrus’s goals has always been to bring his cuisine to a much wider audience bring his cuisine to been to goals has always One of Cyrus’s Kitchen its has stamped Todiwalas Mrcertainlyhas this. achieved Team the and mark,serveddishes unique its stunningly a within for earninghighest praise the ofwarmth and magic diners the Kitchen offers Todiwalas Mr beautiful atmosphere. setting. London West in an elegant Service” “Todiwala In 2011 Cyrus used his experience and reputation to open Mr Todiwalas Kitchen, a Todiwalas open Mr to and reputation used his experience InCyrus 2011 cooking blends traditional that methods with non-traditional restaurant signature cannot find dishes; the likes of which you Pan-Indian fragrant, create to ingredients else. anywhere Introduction Todiwala name The in Britain in 1991. began & its exploration journey of food The Parsee by inspired Indian Cuisine quickly with exceptional became synonymous in 1995. Namasté Spice of Café the creation through tradition Indian Street Food – Virtually the entire country’s external eating habits are dominated by street food. So much is the variety and so vast is the choice that if you ate one new thing each day it would take you a lifetime to cover the nation’s street delicacies. However I hail from Bombay (now Mumbai) and to me this is not only India’s commercial capital city it is the food capital too. Every street corner is buzzing from oily deep fried unhealthy tasty bits to braziers firing dices of meat and offal trying hard to meet the demands of their customers, to ‘’ or finger licking snacks, to crushes, milkshakes, juices, you name it Mumbai has got it, from the cheapest to the most expensive and having had the privilege of travelling widely my feeling is that no city in the world to me can match that. But styles differ, recipes differ, and names that are familiar may be totally different from expectations! In our starters we have tried to give you a taste that is India.

For those with special dietary requirements or allergies, who may wish to know about food ingredients used, please ask your server who will be happy to assist. PLATTERS & SET MEALS

£9.95 £18.75 £17.50

£46.50 per person £70.00 per person

tchen Menu Menu tchen Fiery Hot Fiery

’s Ki

Hot & Spicy

We will be happy to serve you more food if you feel that you can still eat can still eat you that feel if you food serve more to will be happy you We hours and we two roughly for this menu will stretch On average more. it. enjoy to the time and patience allow to beg you therefore This menu represents a continuous array of tasting courses and is designed and is designed of tasting courses array a continuous menu represents This tastes flavours, on a culinary packed with regions, take you to excursion and creativity. (Available until 9:30 pm) (Available And finally for the committed gourmands committed for the finally And take their time... like to who would Five courses of chefs favourites including vegetable side dishes, , , rice, side dishes, including vegetable favourites of chefs courses Five us of any Please inform dessert papad and chutneys, , & /coffee! courses will be served first three The or particularallergies preferences. will be served and the main course in bowls. individually plated Dessert will be individually served. Relax and let us do all the hard work — including the ordering! — including the ordering! work Relax hard and let us do all the until 9:30 pm) (Available A tikka each of Barbary tikka, duck, venison Denham Estates beef, Scotch , paneer & salmon. Our most popular selection of four vegetarian and four non-vegetarian non-vegetarian and four Our vegetarian most popular selection of four starters, tikkas including share. to Five tasting portions starters. of vegetarian Five We have designed a variety of PLATTERS & MEALS for individuals who individuals & MEALS for a variety designed of PLATTERS have We Please and tastes. meal with a burst of flavours their begin like to would or particular allergies preferences. advise us of any We recommend you tryyou FAVOURITES some of our FIRM recommend We Todiwala’s The Mr. The Mr. Todiwala The Mr. Tikka Platter Tikka Mr. Todiwala’s StarterTwo Platter for Todiwala’s Mr. Vegetarian StarterVegetarian Platter Gourmand Tasting Menu Menu Gourmand Tasting Medium Spicy For those with special dietary requirements or allergies, who may wish to know who may wish to those with special dietary or allergies, requirements For server assist. to please ask your who will be happy about used, food ingredients Vegetarian

£8.95 £10.25

£1.50 (per person) £1.50 (per £1.00 (per person) Fiery Hot Fiery

The Zoroastrian Zoroastrian The – Hot & Spicy

Medium Spicy

Vegetarian Vegetarian

For those with special dietary requirements or allergies, who may wish to know who may wish to those with special dietary or allergies, requirements For about food ingredients used, please ask your server assist. to please ask your who will be happy about used, food ingredients Parsee Community Parsee community of India arrived from Persia then known as Pars then known as Pars community Persia of India from arrived even cuisine, The the name Parsee. hence ago, some 1400 years is still predominantly the centuries, over though, has evolved Goan Gujarati, within it from and has nuances non-vegetarian and Maharashtrian cooking within which styles – the regions it would myself, Being a Parsee mostly resided. the Parsees dishes on this menu; and Parsee did not have be unfair if we – roast dish of our community is the Sunday the signature DHAANSAAK, can try which you in its true form. here Filled with a traditional potato bhajee also known bhajee potato in India with a traditional as bhajee. Filled The dosa is a crisp pancake made from a batter of fermented rice and white and fermented of a batter dosa is a crisp pancake made from The served soup) and lentil lentils, with saambaar (a South Indian vegetable spiced fillings below: of either of the two with a choice Filled . and fresh Better known as pappadum in the UK, these are mostly made from lentils, knownBetter lentils, as pappadum in the UK, made from mostly these are free. usually gluten are and therefore or corn rice Exclusive and always changing chutney & pickles changing handmade in-house. and always Exclusive restaurant. at the for sale in jars Also the finest British produce. Using Frankie Dosa Frankie well cooked in a rich Boer filled with diced Goat & Rice Pancake Lentil White Crisp ghurt style Bombay Served yo Spiced based Sauce. pot pourri). with Sambaar (lentil Selection of Papads of Selection Mr Todiwalas Pickle Tray Tray Pickle Mr Todiwalas

PAPADS & CHUTNEYTS APPETISERS £7.25 £8.25 £10.50 £10.50 £10.50 £10.50

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Whilst we can and do prepare a host of other special starter a host of other special can and do prepare we Whilst sheer reasoning for simply cannot list them all here we items, do We making our menu look like an encyclopaedia. avoid to can then do the starter we so that recommend platter therefore of some of our specials a wider choice you to in bringing justice which also keeps you a selection and flavours, of taste and offer us on the edge of creativity. Cornish crab meat sizzled with black mustard seeds, green chilli, white chilli, white green seeds, with black mustard sizzled meat crab Cornish coconut. grated & fresh and tomato lentils shallot, with minced leaves Scottish Langoustine tails marinated in red masala, crumb-fried in red Scottish Langoustine tails marinated and served sauce. and sour Patia on hot sweet A South Indian style filling of diced beetroot blended with diced potato, A South potato, Indian blended with diced style beetroot of diced filling curry seeds, mustard and sizzled with coconut grated with freshly tossed with when cooked sound unusual but, may This and chilli. leaves, delightful. tastes beast and different is an entirely the beetroot coconut, together. dices is primarily hold the beetroot used to here potato The Crisp Puffed Poories filled with crushed potato and chickpeas, topped with and chickpeas, Poorieswith crushed potato filled Crisp Puffed and sprinkled sauce Tamarind & Date chutney, yoghurt, green spiced fresh wtih chickpeas vermicelli. Medium Spicy For those with special dietary requirements or allergies, who may wish to know who may wish to those with special dietary or allergies, requirements For server assist. to please ask your who will be happy about used, food ingredients Vegetarian Keralan Crab Masala Crab Keralan Langoustine Patia Langoustine Patia Beetroot & Coconut Coconut & Beetroot Dahi Saev Channa Poori Poori Dahi Channa Saev

£19.25 £17.50 £9.50 / £17.95 £10.95 / £18.75

Fiery Hot Fiery Halal

Hot & Spicy

Contains Gluten Gluten Contains

Medium Spicy Vegetarian Vegetarian

Contains Nuts Contains (The lower priced Tikkas below represent smaller starterTikkas portions) represent (The below priced lower For those with special dietary requirements or allergies, who may wish to know who may wish to those with special dietary or allergies, requirements For about food ingredients used, please ask your server assist. to please ask your who will be happy about used, food ingredients An all-time favourite, chicken tikka that all-time favourite, except An needs no introduction (Served with flavoured. and is traditionally in colour ours is not red only). main course tadka for rice daal and steamed accompanying Good Quality Halibut is probably one of the finest fish for chargrilling. for chargrilling. Good Quality one of the finest fish is probably Halibut in a flesh is marinated yet delicate halibut with a firm raised Organically yogurt & base with extract chargrilled saffron, of Ginger and Iranian Sargol of the day. Vegetables served with a Crisp Naan and Fillet of organically reared Wester Ross salmon marinated in Parsee style in Parsee Ross salmon marinated Wester reared of organically Fillet Whilst in the tandoor. and chargrilled skewered chutney, green fresh this chutney However, very fish, it is not friendly. spice salmon is a great as our as well family, The recipe. family own mother’s my from is derived unanimously agree of times before it hundreds eaten who have regulars, grilling. salmon for of marinating fresh it is the best way that Portobello mushroom, Indian whey cheese (Paneer), quarters Indian of mixed mushroom, whey cheese (Paneer), Portobello in classical tandoori and onion, marinated potato sweet tomato, peppers, coconut and served and rice with saffron chargrilled, masala, skewered, curry. Tandoor – Clay Oven – Clay Tandoor please let However best results. for our tikkasAll medium rare medium to cooked are tikkas your prepare only with us as we be patient Please rare. us know prefer if you served are our tandoori with a vegetable All main courses eat. to ready are when you patrons our inform Kitchen to also wishes Todiwala’s Mr of the day. accompaniment been banned and therefore in our kitchens colouring has always the use of any that or iridescent. who expect cannot please those be brightly coloured our dishes to we range or friendlycome farmed and free fish and poultryOur meat, either organic, are sustainable resources. from Chicken Tikka Tikka Chicken Saffron And Ginger Halibut Leeli Chutney Ni Salmon Chutney Leeli Paneer and Vegetable Shaslik Paneer and Vegetable

TANDOOR – CLAY OVEN TANDOOR – CLAY OVEN

£22.50 £9.95 / £18.95 £9.95 / £18.95 £12.95 / £25.50 £12.95 / £25.50

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A taste of all of the above. A combination of each of the above tikkas, of each of the above A combination of all of the above. A taste served with soft mushrooms, curried & Portobello including Paneer rice. steamed The Duke of Bucculeuch’s Estates breed some of the best beef on the some of the best beef breed Estates Duke of Bucculeuch’s The and Scottish Long Angus the Aberdeen between A cross British Isles. over for hung and matured being well Horn quality the meat is exquisite, red chilli, with puréed marinated of the prime fillet are Cubes weeks. three masala and garam mustard, home ground crushed black peppercorns, be taken lightly. and not to ‘HOT’ one is This ginger. This tikka has survived the test of time and we feel that it will be a great tikkaThis it will be a great that feel has survived of time and we the test The cookingby the Influenced exploits of this menu too. addition to and oftenMaharaja of Sailana created cook in Rajputana, an avid who was one of this being one of them; and probably in the jungle, great several father my me by to demonstrated as venison cook to the best ways with a treble trips hunting in Rajasthan.times during Flavoured his many venison this great gives anise and star anise which hit of anise with fennel, the balance. right in Suffolk Denham Estates Michaelfrom & Cecelia’s Breast of Barbary Duck marinated in a Keralan “Syrian – Christian” style Christian” – “Syrian of BarbaryBreast in a Keralan Duck marinated – Christian” “Syrian a genius on old Keralan Mrs by Matthew, created in yoghurt Marinated simply cuisine. with tamarind extract, crushed red a to chargrilled and, , roasted ginger, fennel, chilli, toasted Christianity have and Judaism who do not know, those For medium rare. of their had heard World Western the been practiced in India long before the from existed have and both synagogues and churches existence, Syrian and Baghdadi Jews the by first began when trade 1st century AD, and Christians. Medium Spicy For those with special dietary requirements or allergies, who may wish to know who may wish to those with special dietary or allergies, requirements For server assist. to please ask your who will be happy about used, food ingredients Vegetarian With Curried Rice And Curry And Rice Curried With Mr Todiwala’s Mixed Grill Platter Grill Mixed Mr Todiwala’s Kaala Masala Mirich Beef Tikka Laal Aur Beef Tikka Venison Tikka Aflatoon Tikka Venison Keralan Duck Tikka DuckKeralan Tikka

Halal

Contains Gluten Gluten Contains

Contains Nuts Contains

£18.50 £18.50 £19.25 £19.25

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Hot & Spicy

Medium Spicy Vegetarian Vegetarian For those with special dietary requirements or allergies, who may wish to know who may wish to those with special dietary or allergies, requirements For about food ingredients used, please ask your server assist. to please ask your who will be happy about used, food ingredients Goa was known by the earliest Hindus as “The Abode Goa known the earliest was Hindus by as - of Peace” and is often believed to be the very region where where be the very to and is often region believed of Peace” on cuisine influence Hinduismgreatest first established. was Its Goa new to brought who the Portuguese, and due to is from of chilli, the including varieties their expeditions products from be one If there . for use of vinegar in cooking yeast and fresh veryThough be Goa. its got to is a must, bread in India where state curry the Goan cuisine is the fish or prawn staple red and diverse, on our menu too. which is presented rice Goan If there is one combination of food in Goa that is eaten daily come hell or daily come in Goa is eaten that of food If is one combination there with king here Cooked curry. classic Goan it is the coconut high-water, – a crumbled dried “KISMOOR” and served and prawns with unpolised rice which must be sprinkled the curryshrimp and onion salad, over and rice served rice kernel The red is unpolished meal. sumptuous more an even for served traditionally rice instead, rice Goan with Basmati curry prefer you (if please do let us know). Dum Ka Murg Dum Ka Murg in South of Hyderabad India the region a dish from is traditionally This by the Nizam. introduced were in the cuisine influences Persian where marinated which is chicken breast in the preparation Clearly visible here with fried and mint nuts, pistachio, almonds, in pureed very is then cooked in its own This slowly and spices. chillies onions green and served juices rice. with saffron One of ’s most popular fish dishes this is quite simply fillets of sea most popular fish dishes this is quite One of Kerala’s and Curry with chopped onions. paste leaves in a spiced bass marinated rolled in ba- fish is then The Vinegar. berry) (butternut and Palm ‘Kokum’ oven. Served grilled and then finished in the first pan with a plain nana leaf, currycoconut and . Karimeen Polichattu Karimeen Polichattu Goan King Prawn Curry and Organic Red Rice Rice Red Goan Prawn Curry King and Organic

MAIN DISHES MAIN DISHES £18.75 £18.75 £18.50 £18.50 £18.75

Main Dishes continued overleaf... Main Dishes continued

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This is how we grew up eating and preparing this dish. It does differ from this dish. It from and preparing up eating does differ grew we is how This masalas whilst ours goes Dhaansaak,the Bombay uses ready-made which to of adherence signs and shows recipe grandmothers great my back to this dish with its namesake in do not confuse Please heritage. our Persian and is the classical version This disappointed. will be grossly Britain, as you British Indian cuisine. no adaption towards shows The is the Parsee Sunday Roast and unless health or poverty Sunday demands it is the Parsee The do not add we which is why Goat or Mutton, made using Lamb, is always Dhaansaak. It of the word is painstakingly in front the meat made using together which is then pureed vegetables, cooked with lentils different five The masala. in a hot red has been cooked and blended with the lamb that with when served flavoured onion rice dish is complete with Caramelised It onion salad. star anise and cassia bark, is best balls and a red meat spiced the onion the rice, over poured dish is lentil when the lamb and enjoyed and then eaten. that salad over The classic north Indian sauce ‘Makhani’, takes its routes from the princely the princely from routes takes its ‘Makhani’, north classic The Indian sauce most popular Mughlai dishes deal of India’s a great of Oudh where state ‘British of the creation the eventual and which led to created were British Indian – and I repeat chicken tikka Ours is masala sauce. Indian’ with Indian whey cheese blended with of chicken stuffed whole breast partly then simmered fennel, grilled crushed almonds & roasted pistachio, cashewnuts enriched with puréed sauce, tomato in the classic creamy chilli and crumbled green ginger, with shredded flavoured and almonds, served rice. Quasoori saffron with Methitoasted (sun dried fenugreek), and all sun-dried its fenugreek for renowned in Pakistan Quasoor is a town ‘Quasoori’. simply called methi is now Murgh Makhani PasandaMurgh Medium Spicy For those with special dietary requirements or allergies, who may wish to know who may wish to those with special dietary or allergies, requirements For server assist. to please ask your who will be happy about used, food ingredients Vegetarian Dhaansaak Rolled boned leg of chicken simmered in the favours of a rich red curry of a rich red favours in the Rolled boned leg of chicken simmered and curry some fenugreek coconut, with toasted leaves, enhanced Served rice. mustard. with steamed Malabar With Steamed Rice Rice MalabarSteamed CurryWith Chicken

£18.95 £18.95 £25.00 £19.75 £18.50

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Medium Spicy Vegetarian Vegetarian For those with special dietary requirements or allergies, who may wish to know who may wish to those with special dietary or allergies, requirements For about food ingredients used, please ask your server assist. to please ask your who will be happy about used, food ingredients This is a complete meal comprising lamb, chicken, lentils, vegetables, raita, raita, vegetables, chicken, lentils, lamb, meal comprising is a complete This an Indian Snack & Naan. rice, Pronounced “Tsakutti” if you wish to. This is one of the greatest of Curries is one of the greatest This wish to. if you “Tsakutti” Pronounced Goa Hailing from and aromatic. exotic the most and definitely the world stages of cooking fulfil its and three to it takes twenty-one ingredients Served Rice. demands on the skill Steamed with of the chef. There is no doubt that British pork is probably the best pork anywhere the best pork British anywhere pork is no doubt that is probably There of the rare (rarest British Lop Belly and shoulder of organic in the world. ‘’. in the UK, most popular of terms in that cooked British breeds) be its traditional would De ALYOOSH, VINYUSH pronounced ’Vindalho,’ with cooked be classically always / GoanPortuguese and it would name as it has hot gravy A Goan vindalho is not the mind blowing pork only. and in the UK,sadly been branded sweet slightly but a rich, hot maybe pork, for served which is an ideal companion rice. with steamed sour gravy, Indians and we do chilli heat for term sadly is not a barometric ‘Vindalho’ not understand it as such. (The pickled classically Portuguese the pork in by the name). Our pork hence is produced wine vinegar and garlic, Society. Pig of the British Lop President Giles Eustice, The ever so classic of sub-continental Indian preparations, ‘Bhuna’ is often ‘Bhuna’ so classic of sub-continental ever The Indian preparations, but is a ‘roasted’ simply means the word ‘Bhuna’ misunderstood. grossly made through It hot. and not necessarily too is however classical gravy sets in, with caramelisation onions until of browning process a lengthy Shank of yogurt with puréed and tomato. and condiments; whole spices, served with gravy, in the then simmered roasted is first slow lamb here the dish. complete to friedpulao and chunks of potato Non-Vegetarian Thali Non-Vegetarian Beef Xacutti Vindalho De Carne De Porco Vindalho Bhuna Pashula Bong Pashula Bhuna

MAIN DISHES VEGETARIAN ACCOMPANIMENTS £8.95 £8.50 £8.95 £8.50 £8.95 £8.95

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Seasonal English Heritage potato, simmered in part part simmered puréed, chopped, Seasonal English Heritage potato, chilli, cumin and red garlic, spinach. Sizzled with sliced baby fresh, fenugreek. crumbled toasted Chickpeas Indian in a dryish and whey cheese simmered seasoned gravy seeds. with crushed pomegranate In support of the rekindling of Britain’s rare heritage potato varieties, we we varieties, heritage potato rare In support of the rekindling of Britain’s cultivated exclusively are These in season. least two a blend of at bring you their farm in Northumberland at Carroll they where Lucy and Anthony by been trying varieties back into have very in re-introducing some great hard British Queen Epicure, enjoy may Britain. Depending on the season, you others including Burgundy or one of several Holm Gypsy, Yet or Mr Little’s depending on seasonality – all Fir Pink Gold or Ratte, Yukon or blue, red cumin and sliced seeds, and sizzled with mustard cooked and availability, coriander. with garlic and fresh flavoured onions, A Rajasthani style combination of cubed potato, florets of cauliflower of cauliflower florets A Rajasthani of cubed potato, style combination Kashmiri chilli fenugreek, red seeds, with mustard peas sizzled and green and crushed cardamom garlic, ginger, with ground and cumin. Flavoured seeds. coriander Smoked aubergine peeled after charbroiling, chopped and simmered with chopped and simmered peeled after charbroiling, Smoked aubergine chopped finished with fresh chilli and cumin, green garlic, tomato, onions, is the Punjabi This yoghurt of fried beaten aubergine. and dices coriander, dishes. most popular of aubergine of one of the sub-continent’s version A combination of toor and masoor daal (yellow & pink lentils) cooked and cooked & pink lentils) and masoor daal (yellow of toor A combination of sizzling is process This chilli. cumin and red garlic, sizzled with chopped the name tadka hence daal. ‘tadka’, known as Medium Spicy For those with special dietary requirements or allergies, who may wish to know who may wish to those with special dietary or allergies, requirements For server assist. to please ask your who will be happy about used, food ingredients Vegetarian Aloo Saagwalla Aloo Cholay Paneer Cholay English Heritage Potato Potato Bhajee English Heritage Aloo Gobhi Mutter Gobhi Mutter Aloo Tadka Daal Tadka

£8.95 £8.95 £8.95 £19.95

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If there be one cuisine in the world If be one cuisine in the world there

–

Medium Spicy Vegetarian Vegetarian For those with special dietary requirements or allergies, who may wish to know who may wish to those with special dietary or allergies, requirements For about food ingredients used, please ask your server assist. to please ask your who will be happy about used, food ingredients Vegetarianism that can truly represent vegetarianism, it’s got to be India! With With be India! got to it’s vegetarianism, can truly represent that in the country 750 million vegetarians could how an estimated an that the cuisine is so multi-faceted However one go wrong?! a thousand years take over would myself individual such as even the surface an expert I am that scratch say to enough to on Indian part. mind In is an integral of which vegetarianism my cuisine, be an authority no individual who can claim to of Indian there’s Todiwala’s cuisine if defined within the sub-continent of India. Mr using choice bring as much vegetarian to Kitchen will endeavour as is possible.. as much local produce A vegetarian meal in itself, this is a platter comprising of three vegetable vegetable of three comprising this is a platter meal in itself, A vegetarian and raita. roti, rice, plus lentil, preparations, Please ask for details of the preparation and the vegetable offered. and the vegetable details of the preparation ask for Please Crushed split yellow peas mixed with shredded spinach and ginger, formed formed and ginger, spinach shredded with peas mixed split yellow Crushed It's curry. name Keralan in a rich coconut fried and simmered in croquette, Khozhambu. Wada be Cheera would Shredded okra and shredded mushrooms, tossed with shredded green and green with shredded tossed okra mushrooms, Shredded and shredded in a tossed spring onions and tomato, and garlic, chilli, ginger peppers, red The ‘Jhalfraezi’. semi-dry known masala as in true Jhalfarzi or better style, as look hot but it need not be so!. to i.e. look like’ ‘to simply means word The Vegetarian Thali The Seasonal British Vegetable Vegetable Of The Day British Seasonal Spinach & Split Pea Croquette in CurryGoa Croquette Spinach Pea & Split Bhindi Aur Mushroom Jhalfraezi Bhindi Ki

VEGETARIAN ACCOMPANIMENTS THE & ESSENTIALS

£3.95 £4.50 £4.95 £4.25 £4.25 £3.95 £3.95 £4.25 £3.95 £3.95

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for (or seasoned yoghurt) oftenA raita than not a staple food is more of India. the length and breadth Hot and/or oily foods locals throughout which yoghurts by and , if accompanied easily more digested are the flavours well as enhancing as flavours lend their own of course, also, of the main dish. Red unpolished rice, high in fibre and great in natural taste. taste. in natural great and high in fibre Red unpolished rice, This is traditional Dhaansaak pulao made with browned onions that onions that Dhaansaak pulao made with browned is traditional This with star anise. and flavoured colour it the classic brown give Traditional saffron flavoured rice. flavoured saffron Traditional Plain steamed Basmati rice. Basmati steamed Plain Stuffed with fresh chopped green chilli & garlic. chilli green chopped with fresh Stuffed This naan has a kick,This addictive too. and is quite Stuffed with a blend of ground almonds, raisins, desiccated coconut and and coconut desiccated raisins, almonds, ground with a blend of Stuffed in the UK originated This naan has with cardamom. and flavoured cream, the naan served to in Pakistan. and has no resemblance Made with unleavened wholewheat flour. wholewheat Made with unleavened Made with refined white flour, eggs and milk. flour, white Made with refined Medium Spicy For those with special dietary requirements or allergies, who may wish to know who may wish to those with special dietary or allergies, requirements For server assist. to please ask your who will be happy about used, food ingredients Vegetarian Cucumber Raita Goa Rice Goa Rice Dhaan ‘Dhaansaak Rice’ Palav/Pulao Palav/Pulao Sada Chawal Sada Chawal Garlic & Chilli NaanGarlic & Chilli Cheese & Chilli Naan & Cheese Peshawari Naan Peshawari Roti Naan