restaurant Christmas Day Lunch Menu £26.50 PER PERSON
Appetizer CHOOSE FROM:
MIXED PLATTER ARRAY – WITH CHARGRILLED LAMB PIECES, HONEY AND ORANGE GLAZED CHICKEN AND TANDOORI SALMON
VEGETABLE PLATTER – TANDOORI PANNER (COTTAGE CHEESE), CASSAVA CAKE, ONION BHAJI
Main Dishes CHOOSE FROM:
STEAMED AND STUFFED LEMON SOLE WITH CRAB MEAT, SERVED WITH COCONUT AND GINGER SAUCE WITH LEMON RICE
TANDOORI LAMB NECK CUTLETS IN A PICKLING STYLE SAUCE, SERVED WITH MASHED POTATO
PAN SEARED CHICKEN BREAST WITH A CORIANDER, CHILLI AND MINT SAUCE, SERVED WITH SAFFRON RICE
STIR FRY STRIPS OF COTTAGE CHEESE WITH GARLIC, RED ONION AND PEPPER, SERVED STEAMED RICE
CINNAMON GLAZED DUCK BREAST WITH SPINACH KORMA, HERBED SALAD AND MUMBAY STYLE POTATO
Dessert CHOOSE FROM: CARROT HALVA WITH VANILLA ICE CREAM
SAFFRON FLAVOURED CHILLED RICE PUDDING
COFFEE AND MINTS
restaurant Christmas Lunch Menu 3 COURSES £16.50 PER PERSON
First Course
DARJEELING STYLE CHICKEN TIKKA WITH A VELVET COATING OF CARDAMOMS AND SWEET CHILLI
POT-ROASTED LAMB STRIPS WITH RED CHILLI, MINT, CINNAMON AND SESAME
CHARGRILLED SALMON TIKKA, MATURED WITH WARM HONEY, DILL AND CHILLI
PUNJABI PAKORAS: CRISPY NUGGETS OF BROCCOLI, CAULIFLOWER AND POTATOES IN CRUSHED CORIANDER SEEDS
CHICKEN TIKKA SOMOSA: CRISP PASTRY PARCELS FILLED WITH MINCED CHICKEN TIKKA AND HERBS
Main Course
MOGALI CHICKEN – IN A CREAMY SAUCE WITH HONEY AND FENUGREEK, SERVED WITH SAFFRON RICE
TWICE COOKED CHICKEN CURRY VINDALOO STYLE – FAIRLY HOT, WITH SAFFRON RICE
POTATO PARCELS WITH KIDNEY BEANS – IN A RICH TOMATO GRAVY WITH ASPARAGUS, DRIZZLED WITH CREAM OF COCONUT AND FENUGREEK
PAN SEARED SALMON FILLET – IN A PINE NUT COATING, WITH BOMBAY STYLE GOBI POTATOES AND HERB SALAD
DELHI STYLE DUCK PIECES MIXED WITH APRICOTS, GINGER AND WHITE WINE COOKED IN A FAIRLY SPICY SAUCE WITH A HINT OF BAYLEAF AND CINNAMON, THEN GARNISHED WITH STRAW POTATOES
Desserts CARROT LADDO WITH PISTACHIO ICE CREAM
FRESH BLACKCURRANT ICE CREAM
SEASONAL FRUIT SALAD
restaurant Christmas Dinner Menu 3 COURSES £25.50 PER PERSON
First Course CITRUSSY DUCK TIKKA WITH SWEET TAMARIND AND YOGHURT SAUCE
POT-ROASTED LAMB STRIPS WITH SMOKED PAPRIKA, MINT, CINNAMON AND SESAME
CHARGRILLED SALMON TIKKA MATURED WITH WARM HONEY, DILL AND CHILLI
DARJEELING STYLE CHICKEN TIKKA WITH A VELVET COATING OF CARDAMOMS AND SWEET CHILLI
BLACK TIGER PRAWNS IN A MEDLEY OF CURRY LEAVES WITH BLACK PEPPER, LEMON JUICE AND FRESH COCONUT
PUNJABI PAKORAS: CRISPY NUGGETS OF BROCCOLI, CAULIFLOWER AND POTATOES IN CRUSHED CORIANDER SEEDS
Main Course TANDOORI CHICKEN BREAST ON A BED OF BLACK LENTIL SAUCE WITH HERB PULAO AND MANGO-ROCKET SALAD
LAMB SHANK BRAISED IN A KASHMIR STYLE PICKLING SAUCE WITH PIMENTO AND CORIANDER, SERVED WITH SAFFRON RICE
CINNAMON TOSSED DUCK BREAST WITH SPINACH KORMA AND STEAMED RICE
HONEY AND ORANGE GLAZED CHICKEN CURRY IN RICH TOMATO GRAVY WITH CREAM OF COCONUT AND FENUGREEK, SERVED WITH NAAN BREA D
GREEN PEA AND CORN CAKE WITH STIR-FRIED CAULIFLOWER AND POTATOES, DRIZZLED OVER RAJASTANI CORN SAUCE
BENGAL STYLE SPICY BRAISED LAMB LEG CURRY WITH SAFFRON RICE
GOAN STYLE CHICKEN CURRY VINDALOO STYLE, SERVED WITH SAFFRON RICE IN A FAIRLY HOT SAUCE, FLAVOURED WITH BAYLEAF AND ASAFOETIDA
FILLET OF PAN SEARED SEA BASS WITH TAMARIND AND TOMATO GLAZE, PINE NUT AND PEPPER SAUCE AND ACCOMPANIED WITH GARLIC SPICED SPINACH AND BABY POTATOES
Dessert WARM GULAB JAMON WITH ICE CREAM CHOICE OF MANGO SORBET OR RASPBERRY SORBET SEASONAL FRUIT SALAD