with apricot chutneyServed &coconut oil, chargrilled inthetandoor. Succulent venison marinated anise, infennel,star cubes of mint &pomegranate thenchargrillingseeds, them inthetandoor. with Served chicken breast pieces incoriander, green chillies andpoppy We putatwist onthispopularGoandish by marinating with tomato, chilliServed & sauce with , green chilli leaves, andcurry frieduntilcrisp. parsnipSemolina-crusted andgreen peacakes, flavoured withuntil crisp.peanutchutney Served Stuffed long chillies dippedingram flourbatterthenfried theabove onasharing platter bothof A littleof chilli, lime finished with asqueeze of Tossed infinely tomatoes, chopped , & with homemade chutneysServed &dips VENISON CHETTINAD BO CA FREAL KARAWARI P GUNT MIXED NIBBLE P M fla STARTERS NIBBLES -r asala voured UR CHILLI BHAJIS oastedp mini EA & P LATTER *** Service notincluded*** Service (a10%surcharge tenormore) *** of will beadded toparties popp P ARSNI ean ur food may contain traces of nuts – please inform staff of allergies *** *** Ourfood may of contain traces nuts – pleaseinform staff of

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(NGI) £6.50 (NGI) (v) ( *** Takeaway service available on request *** G) £5.50 VG) (NGI) £3.50 £3.20 £3.20 CHRISTMAS DINNER £6.90 FR OM 24thNOV and three different kinds of and threechilli different kindsof flavour freshexplosion with its ginger combination of word for‘firecracker’, andthisdish certainly delivers a sauce. spicy then pan-friedinavery P Marinated paneercheese, first tandoor roasted inthe ginger, garlic leaves andcurry with anaromatic mixandfinished inthepan with A Keralan Christmas Tender classic. lambcubes rubbed with masala chilli sauce leaves, fennel, coconut andmadras powder. curry Served P P AAD KEKDAGAL STARTERS NB: only available as supplements to starters & mains & starters to supplements as available only NB: C LEMON RICE STEAMED RICE mi RED CHILLI & SP P DHINGRI MU ONIN SIDES an-fried crab cakes flavoured with crispy onions, curry ANEERp LAIN OC V= NT P medium = quite spicy =hot = mediumquitespicy NGI= ONU ULARTHIYATHU egetarian, V egetarian, ARATHA No Gluten-Containing Ingredients T & C ataka OU TTER

(v) (vG/NGI) TI (D URRYLEAF (vG/NGI) (v) RING ONIN NAAN

(v/NGI) (vG/NGI) (vG/NGI) G=V (vG/NGI)

F F (NGI/D )

egan, DF=Dairy-free egan,

RICE

£5.90 ) £6.80 ataka istheIndian (vG/NGI) (v)

£6.90 £2.25 £2.25 £2.25 £2.00 £3.00 £2.00 £2.50 £3.00 FROM 24th NOV CHRISTMAS DINNER CHRISTMAS

MAINS DESSERTS

KAI KARI KURMA (VG/NGI) £12.00 COCONUT & CARDAMOM CAKE £4.50 A festive vegetarian dish from Tamil Nadu. Potatoes, Served with saffron & almond yoghurt parsnips, green peas and squash flavoured with coriander, fennel, poppy seeds and dry red chillies. Served with chakka Pradhaman (VG/NGI) £4.50 coconut & curry leaf rice and dhingri mutter Jackfruit, jaggery & coconut pudding

Alleppy Guineafowl Mappas (NGI/DF) £13.50 Boho Gelato Ice Cream (2 scoops) £4.90 A typical Keralan dish with a festive twist. Guineafowl • Spiced carrot halwa ice cream simmered in a thick, creamy sauce made from coconut milk, • Beetroot & cardamom coriander powder, fragrant and tomatoes. Served with plain and sambar MANGO, LIME & CHILLI sorbet (DF) £4.90 KODAGU PORK curry (NGI/DF) £13.00 A festive dish from the Kodagu district of Karnataka. Cubes of pork shoulder marinated in malt vinegar and simmered tandoori specials in an aromatic yet fiery sauce made from crushed black pepper, garlic, chillies, onions and coarsely ground mustard seeds. Served with plain rice and onion sambar SOUTH INDIAN BAKED SEABREAM (NGI) £14.00 Whole sea bream marinated in yoghurt, cardamom, Usilampatti lamb KARI £13.50 mustard, coriander & cumin, baked in the tandoor. Served This lamb dish comes from the historic town of Usilampatti with lemon rice and a coconut & tomato sauce in Tamil Nadu. Cubes of tender lamb slow-cooked in a spicy tomato, garlic and onion sauce, then tempered with curry mixed tandoori platter £16.50 leaves and mustard seeds. Served with red chilli & spring Chicken cafreal tikka, venison chettinad and adraki lamb onion naan and dhingri mutter chops served with a peshawari naan, mint & pomegranate raita, and herb Kharai Paneer (V) £13.00 This Punjabi dish is a must-have at any Indian festival buffet. Cubes of homemade paneer cheese simmered in V=Vegetarian, VG=Vegan, DF=Dairy-free an aromatic coriander, sweet pepper and red chilli sauce. NGI=No Gluten-Containing Ingredients Served with dhingri mutter and a mint = medium = quite spicy = hot

*** Service not included (a 10% surcharge will be added to parties of ten or more) *** *** Our food may contain traces of nuts – please inform staff of allergies *** *** Takeaway service available on request ***