restaurant Christmas Day Lunch Menu £26.50 PER PERSON

Appetizer CHOOSE FROM:

MIXED PLATTER ARRAY – WITH CHARGRILLED LAMB PIECES, AND ORANGE GLAZED CHICKEN AND TANDOORI SALMON

VEGETABLE PLATTER – TANDOORI PANNER (), CASSAVA CAKE, BHAJI

Main Dishes CHOOSE FROM:

STEAMED AND STUFFED SOLE WITH CRAB MEAT, SERVED WITH COCONUT AND GINGER SAUCE WITH LEMON

TANDOORI LAMB NECK CUTLETS IN A PICKLING STYLE SAUCE, SERVED WITH MASHED

PAN SEARED CHICKEN BREAST WITH A , CHILLI AND MINT SAUCE, SERVED WITH RICE

STIR FRY STRIPS OF COTTAGE CHEESE WITH , RED ONION AND PEPPER, SERVED STEAMED RICE

CINNAMON GLAZED DUCK BREAST WITH SPINACH KORMA, HERBED SALAD AND MUMBAY STYLE POTATO

Dessert CHOOSE FROM: CARROT WITH VANILLA ICE CREAM

SAFFRON FLAVOURED CHILLED

COFFEE AND MINTS

restaurant Christmas Lunch Menu 3 COURSES £16.50 PER PERSON

First Course

DARJEELING STYLE CHICKEN TIKKA WITH A VELVET COATING OF AND SWEET CHILLI

POT-ROASTED LAMB STRIPS WITH RED CHILLI, MINT, AND

CHARGRILLED SALMON TIKKA, MATURED WITH WARM HONEY, AND CHILLI

PUNJABI : 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 VINDALOO STYLE – FAIRLY HOT, WITH SAFFRON RICE

POTATO PARCELS WITH KIDNEY – IN A RICH GRAVY WITH ASPARAGUS, DRIZZLED WITH CREAM OF COCONUT AND FENUGREEK

PAN SEARED SALMON FILLET – IN A PINE 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 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 AND YOGHURT SAUCE

POT-ROASTED LAMB STRIPS WITH SMOKED , 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 , 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 SAUCE WITH HERB PULAO AND -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 OR RASPBERRY SORBET SEASONAL FRUIT SALAD