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CYRUS TODIWALA

For an extra treat book a seat for a demonstration at Mr Todiwala’s Todiwala’s Mr at a demonstration for book a seat an extra treat For table. Demonstration One final word… We would like to offer our profound thanks to all our customers to all our customers thanks profound our to offer would like We word… One final very and we their support to much look forward the years again for once over patrons. as our valued with you years many enjoying provide you with some delectable treats. We also offer a monthly menu featuring menu a monthly also offer We with some delectable you treats. provide only seasonal British produce. means that you can enjoy a delicious tour through the myriad of dishes that we we of dishes that the myriad through a delicious tour can enjoy you means that Relax, and let us menu. within the regular not be featured which may prepare, regular customers who will no doubt challenge us and keep us keen and alert. who will no doubt customers regular which menu, tasting a includes menu our ideas, fresh many introducing as well As for their expectations, our staff for their 100% commitment and our loyal friends and our loyal commitment for their 100% our staff their expectations, for of the same levels deliver to endeavours Kitchen’ Todiwala’s ‘Mr. and suppliers. long line of build its own and wishes to expectations within its new environment become one of Britain’s most highly regarded Indian restaurants, winning more more winning Indian restaurants, regarded highly most Britain’s of one become our customers go to this has to for credit of the share A large other. than any awards Heathrow Airport Terminal 5. Terminal Airport Heathrow has Namasté Café the years over that say to delighted are we Furthermore, above all, maintain the exceptional standards which they have come to accept as accept to come which they have standards the exceptional maintain all, above continually have we in us, the norm.Because and confidence of their enthusiasm Hilton at London the same here be doing hope to and we the challenge risen to to say that, because of this, over the years we have gained a most loyal following following gained a most loyal have we the years over because of this, that, say to deserted in fact, never who have and, it is these customers us who have of clients, and, flowing keep the creativity boundaries, push the gastronomic us to encouraged At Café Spice Namasté, we have learnt and truly understand that a restaurant is a restaurant learnt and truly understand that have we Namasté, Spice Café At proud are We its customers. to give to only as good as the satisfaction it continues of our customer’s requirements, which, we hope, makes dining with us an experience dining with us an experience makes hope, which, we requirements, of our customer’s and remember. savour to When I left Mumbai, I even remember telling my parents that we would be back in would we that parents my telling I left remember When Mumbai, I even with My synonymous has become ago. kitchen years was 20 years…that to six five the detail to extra attention pay always We – just a little bit further. doing just that Looking back over the past seventeen years to the birth of Café Spice Namasté, it’s it’s Namasté, the birth Spice to years of Café the past seventeen Looking back over in the UK. first arrived we passed since all this time has that believe to hard Café Spice Namasté Spice Café Following in the footsteps in the Following Landmarkof our City Restaurant

Cyrus Todiwala Dear Guest Vegetarian Contains Nuts Contains Halal Medium Spicy Hot & Spicy Fiery Hot

Indian Street – Virtually the entire country’s external eating habits are dominated by . 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 ’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 trying hard to meet the demands of their customers, to ‘’ or finger licking , 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 that is India. PLATTERS & SET

£9.75 £16.75 £15.50

£45.00 per person £70.00 per person

(including accompanying ) (including accompanying tchen Menu Menu tchen ’s Ki more unsuitable for your health. On average this menu will stretch for for this menu will stretch health. On average your wine unsuitable for more time and patience the allow to beg you therefore hours and we two roughly it. enjoy to in a 100ml measure each. We will be happy to serve you more food if you if you food serve more to will be happy you We each. in a 100ml measure any will consider we that though regret more, can still eat you that feel and creativity. and creativity. wine served glasses of paired three are the tasting menu, Accompanying (Available until 9:30 and is designed of small courses array a continuous menu represents This pm) flavours, on a culinary packed with regions, take you to excursion who would like to take their time... like to who would many times as required. will be individually served. times as required. many gourmands committed for the finally And papad and chutneys, dessert & /! Please inform us of any allergies allergies us of any inform Please dessertpapad and chutneys, & tea/coffee! courses will be served individually first three The or particular preferences. as will be served and the main and replenished bowls in plated Allow our chefs to prepare their favourite dishes for you. The above prices prices above The you. dishes for their favourite prepare to our chefs Allow , , , side dishes, – including courses include five Relax and let us do all the hard work — including the ordering! — including the ordering! work Relax hard and let us do all the (Available until 9:30 pm) A tikka each of Barbary tikka, duck, venison Denham Estates , Scotch , & salmon. starters, tikkas including share. to Our most popular selection of five vegetarian and four non-vegetarian four non-vegetarian vegetarian and Our most popular selection of five Five smaller portions starters. of vegetarian Five We have designed a variety of PLATTERS & MEALS for individuals who would individuals who would for & MEALS a variety designed of PLATTERS have We Please advise us and tastes. a burst of flavours their with begin like to or particular allergies preferences. of any We recommend you tryyou FAVOURITES of our FIRM some recommend We Todiwala’s The Mr. Menu Gourmand Tasting The Mr. Todiwala The Mr. Tikka Platter Tikka Mr. Todiwala’s Starter Two Platter for Todiwala’s Mr. Vegetarian StarterVegetarian Platter

£9.50 £8.50 £8.50 Halal

£1.25 (per person) £1.25 (per £0.90 (per person) Contains Gluten Gluten Contains Fiery Hot Fiery

The Zoroastrian community of Zoroastrian The – Hot & Spicy Contains Nuts Contains

Medium Spicy Vegetarian Vegetarian

within it from Gujarati, Goan and Maharashtrian Gujarati, styleswithin it from – Being a Parsee mostly resided. within which the Parsees the regions dishes on this Parsee not have did be unfair if we it would myself, – roast dish of our community is the Sunday menu; and the signature DHAANSAAK, can try which you in its true form. here Parsee Community Parsee ago, some 1400 years then known as Pars Persia India from arrived over though, has evolved even , The the name Parsee. hence nuances has and non-vegetarian predominantly still is centuries, the An original Bombay street-side speciality lamb in a filling of finely diced street-side Bombay original An masala. spiced rich well Filled with a traditional bhajee also known bhajee potato in India with a traditional as bhajee. Filled The dosa is a crisp pancake made from a of fermented rice and white , lentils, and white rice fermented of a batter dosa is a crispmade from pancake The served and fresh ) with saambaar (a South and Indian vegetable spiced fillings below: either of the two of with a choice Filled . Better known as pappadum in the UK, these are mostly made from lentils, knownBetter lentils, the UK, as pappadum in mostly made from are these free. usually gluten are and therefore or corn rice Exclusive & unusual chutney & pickles handmade in-house. Using the finest & unusual chutney & pickles Using handmade in-house. Exclusive the restaurant. sale in jars at for Also British produce. Frankie LambFrankie Papad Mr Todiwalas Pickle Tray Tray Pickle Mr Todiwalas

PAPADS & CHUTNEYTS APPETISERS £9.95 £9.95 £6.50 £6.95 £9.95

us on the edge of creativity. items, we simply cannot list them all here for sheer reasoning 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 Whilst we can and do prepare a host of other special starter a host of other special can and do prepare we Whilst Cornish meat sizzled with black seeds, green chilli, white chilli, white green seeds, with black mustard sizzled meat crab Cornish coconut. grated & fresh and lentils , with minced leaves red pumpkin, red masala, malted cane vinegar, extract and pumpkin, cane vinegar, masala, malted red red is the classic Parsee This cane ), served toast. (raw on ciabatta its namesake elsewhere. with and cannot be compared ‘Patia’ Sustainably sourced white from the Red Sea, tossed with a hot sweet the Red Sea, with a hot sweet from tossed prawns white Sustainably sourced aubergine, diced , made with minced traditionally and sour gravy, The potato here is primarily used to hold the dices together. dices is primarily hold the beetroot to used here potato The curry leaves, and chilli. This may sound unusual but, when cooked with when cooked sound unusual but, may This chilli. curry cumin and leaves, delightful. tastes beast and different is an entirely the beetroot coconut, A South Indian style filling of diced Cheltenham beetroot blended with diced A South blended with diced Indian beetroot style Cheltenham filling of diced seeds, mustard and sizzled with coconut grated with freshly tossed potato, wtih vermicelli. Crisp Puffed Poories filled with crushed potato and chickpeas, topped with Poories filled with crushed potato Crisp Puffed and sprinkled Tamarind & Date chutney, yoghurt, green spiced fresh Nyandd Kerala Masala Kolmi No Patio No Patio Kolmi Beetroot & Coconut Coconut & Beetroot Dahi Saev Channa Poori Poori Dahi Channa Saev

£17.95 £16.50 Halal

£9.95 / £17.75 £8.50 / £16.95

Contains Gluten Gluten Contains Fiery Hot Fiery

Hot & Spicy Contains Nuts Contains

Medium Spicy Vegetarian Vegetarian

(The lower priced Tikkas below represent smaller starterTikkas portions) represent (The below priced lower tadka daal and steamed rice for main course only). main course tadka for rice and steamed daal and nuts – skewered, chargrilled and served chargrilled with naan. almonds and cashew nuts – skewered, chicken tikka ours is that all-time favourite, except An needs no introduction (Served with accompanying flavoured. and is traditionally in colour not red The will depend wholly on today’s fresh sustainably sourced British sustainably sourced fresh today’s fish will depend wholly on The yogurt in a Whole fish is slit and marinated based masala, enhanced fish. ground and , zest of mandarin grated , with , skewered and chargrilled in the . Whilst salmon is a great fish, it salmon is a great Whilst in the tandoor. and chargrilled skewered mother’s my from is derived this chutney However, is not very friendly. spice it eaten who have regulars, as our as well family, The family recipe. own of it is the best way that unanimously agree of times before hundreds grilling. salmon for marinating fresh masala, skewered, chargrilled, and served with saffron rice and coconut curry. coconut and served and rice with saffron chargrilled, masala, skewered, chutney, green style fresh in Parsee of sustainable salmon marinated Fillet Portobello , Indian whey cheese (Paneer), quarters Indian of mixed mushroom, whey cheese (Paneer), Portobello in classical tandoori and onion, marinated potato sweet tomato, peppers, that the use of any colouring in our has always been banned and therefore we we been banned and therefore in our kitchens colouring has always the use of any that or iridescent. who expectcannot please those be brightly coloured our dishes to range or friendlycome farmed and free fish and poultryOur meat, either organic, are sustainable resources. from 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 our patrons inform Kitchen also wishes to Todiwala’s Mr of the day. accompaniment Chicken Tikka Tikka Chicken Tandoori Fish Kesari Fish Kesari Tandoori Leeli Chutney Ni Salmon Chutney Leeli Paneer and Vegetable Shaslik Paneer and Vegetable

TANDOOR – CLAY OVEN TANDOOR – CLAY OVEN

£19.95

£8.95 / £17.50 £8.95 / £17.50

£12.50 / £24.50 £12.50 / £24.50

of the above tikkas, including Paneer & Portobello , served with mushrooms, & Portobello tikkas,of the above including Paneer soft curried rice. steamed A taste of nearly all of the above except whole fish! A combination of each combination whole fish! A except of nearly all of the above A taste ‘HOT’ and not to be taken lightly. And we request you not to ask for it to be it to ask for not to you request we And be taken lightly. and not to ‘HOT’ well-donecooked - PLEASE!! Cubes of the prime fillet are marinated with puréed red chilli, crushed black with puréed marinated of the prime fillet are Cubes one is This masala and . garam mustard, home ground peppercorns, The Duke of Bucculeuch’s Estates probably breed the best beef on the British breed probably Estates Dukeof Bucculeuch’s The Horn the and Scottish Long Angus the Aberdeen between A cross Isles. weeks. three over for and matured hung being well qualitymeat is exquisite, Michael & Cecelia’s Denham Estates in Suffolk the right balance. the right in Suffolk Denham Estates Michael & Cecelia’s best ways to cook venison as demonstrated to me by my father several several father my me by to as demonstrated venison cook to best ways hit treble a with trips .in hunting Flavoured duringtimes many his from venison this great and star anise which gives of anise with , addition to this menu too. Influenced by the cooking exploits of 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 the this being one of them; and probably in the jungle, great 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 survived has of time and we the test and Christians. been practiced in India long before the Western World had heard 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 by the began first when trade 1st century AD, cuisine. Marinated simply in yoghurt Marinated simply cuisine. with tamarind extract, crushed red a to and chargrilled cardamom, and roasted ginger fennel, chilli, toasted Christianity have and Judaism those who do not know, For medium rare. Breast of Barbary Duck marinated in a Keralan “Syrian – Christian” style – Christian” “Syrian of BarbaryBreast Keralan in a Duck marinated – Christian” “Syrian a genius on old Keralan Mrs by Matthew, created Tandoor Platter with Curried Rice Curried Platter with Tandoor Beef Tikka Laal Aur Beef Tikka Kaala Masala Mirich Venison Tikka Aflatoon Tikka Venison Keralan Duck Tikka DuckKeralan Tikka MAINS DISHES Goan King Curry and Organic Red Rice £16.95 If there is one combination of food in that is eaten daily come hell or high-water, it is the classic Goan coconut curry. Adaptable mostly to and sometimes chicken this curry compliments king prawns like no other. Cooked here with Red Sea king prawns and served with steamed rice and “KISMOOR” – a crumbled dried shrimp and onion , which must be sprinkled over the curry and rice for an even more sumptuous meal. (This is the white king prawn and is unlike what we commonly use in Britain and may be slightly smaller but tastier by far, however this one is sustainably sourced). The rice served is unpolished red kernel rice traditionally served with Goan curry (if you prefer Basmati rice instead, please do let us know).

Patra ni Machchi £18.25 “Fish in !” This is the most popular Parsee fish dish by far, fillet of pomfret marinated in green , rolled in banana leaf and steamed.

Murghi Ni Curry Nay Chaawal £16.95 Traditional Parsee style curry made by first roasting then pureeing , almonds, cashew nuts, poppy seeds and fresh coconut with red chillies and a host of and condiments, making it a lush rich and exotic, simmered with breast of British Ross Chicken and served with steamed rice.

Goan - Goa was known by the earliest Hindus as “The Abode of Peace” and is often believed to be the very region where was first established. Its greatest influence on cuisine is from and due to the Portuguese, who brought to Goa new products from their expeditions including varieties of chilli, the use of vinegar in cooking and fresh yeast for . If there be one state in India where bread is a must, its got to be Goa. Though very diverse, the Goan staple cuisine is the fish or prawn curry and red rice which is presented on our menu too.

Vegetarian Contains Nuts Contains Gluten Halal Medium Spicy Hot & Spicy Fiery Hot

MAIN DISHES £17.25 £16.95

Main Dishes continued overleaf... Main Dishes continued

accompaniments and we recommend you eat it with the onion salad. eat you recommend and we accompaniments or cannot eat for health reasons, chicken is sometimes substituted and chicken is sometimes substituted health reasons, for or cannot eat do only sacrilege! Dhaansaak is we And else as vegetable anything never serve we with the traditional it, the way is best eaten This lamb here. onion salad, but served optionally if you so desire) and a meat . kebab. and a meat but served so desire) onion salad, optionally if you Dhaansaak, which would will only use the word the Parsee Traditionally If meat some people do not like red only. or mutton lamb to us refer to Please do not confuse or compare this dish with its namesake sold this dish with its namesake sold or compare do not confuse Please know prepare and we exactly to how Parsees are we do, as many elsewhere onion rice, served (an with brown this dish the correct way, meaning the puréed vegetable and lentil combination with lamb. For For with lamb. combination and lentil vegetable meaning the puréed shin on-the-bone.we blend sliced optimum flavour, “Dhaansaak” are enough to deter many chefs! We are delighted therefore therefore delighted are We chefs! many deter enough to are “Dhaansaak” style. in an authentic you this all time classic lamb dish, prepared offer to “Saak” and meaning rice “Dhaan” words of two Dhaansaak is composed Every Parsee’s favourite dish. favourite Every Parsee’s or roast, Sunday Parsee making effortsThe go into that a traditional ), served with saffron rice. Quasoor is a town in renowned Pakistanrenowned in town Quasoor is a served rice. with saffron fenugreek), ‘Quasoori’. and all sun-dried simply called is now methi its fenugreek for almonds & roasted fennel, partly grilled then simmered in the classic creamy partly in the classic creamy simmered then fennel, grilled almonds & roasted with flavoured almonds, cashewnuts and enriched with puréed sauce, tomato Quasoori Methi and crumbled toasted chilli (sun dried green ginger, shredded created and which led to the eventual creation of the ‘British Indian’ – and ‘British Indian’ of the creation the eventual led to and which created British Indian chicken tikkaI repeat of Ours breast is whole masala sauce. crushed with cheese blended with pistachio, Indian whey chicken stuffed The classic north Indian sauce ‘Makhani’, takes its routes from the princely the princely from takes its routes ‘Makhani’, north classic The Indian sauce popular Mughlai most dishes were deal of India’s a great of Oudh where state Dhaansaak Murgh Makhani PasandaMurgh

£17.50 £17.50 £17.95 £17.50 Halal

Contains Gluten Gluten Contains Fiery Hot Fiery

Hot & Spicy Contains Nuts Contains

Medium Spicy Vegetarian Vegetarian curry typically in his It Darjeeling style. but is full stings a bit on the tongue yoghurt A with combined onions. of blended spices & pureed of flavours no more, it is now very though the man who created popular dish, even and primarily Beef used is Scotch Aberdeen The served rice. with steamed Angus. hence the name). Our pork is organically produced by Elizabeth Bateman in Elizabeth Bateman by produced the name). Our porkhence is organically Hill. the Chiltern beef this created of the past decade, tandoor master our grand “Dada”, only. A Goan vindalho is not the mind blowing hot gravy as it has sadly been as it has hot gravy A Goan vindalho is not the mind blowing only. which gravy, and sour in the UK,branded sweet slightly but a rich, hot maybe is sadly ‘Vindalho’ pork, for servedis an ideal companion rice. with steamed Indians understand it as and we do not chilli heat for term not a barometric such. (The classically pickled Portuguese the pork in wine vinegar and , There is no doubt that British pork is probably the best pork anywhere best pork the 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 pork cooked be classically always / GoanPortuguese and it would name whole spices, and condiments; puréed with yogurt and tomato. 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 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 until onions of browning process a lengthy Beef Curry A’la Dada Beef Curry Vindalho De Carne De Porco Vindalho Bhuna Pashula Bong Pashula Bhuna

MAINS DISHES VEGETARIAN ACCOMPANIMENTS £6.95 £6.50 £6.95 £6.45 £6.50 £6.50

fresh, baby . Sizzled with sliced garlic, red chilli, cumin and red garlic, spinach. Sizzled with sliced baby fresh, fenugreek. crumbled toasted Seasonal English Heritage potato, simmered in part part simmered puréed, chopped, Seasonal English Heritage potato, Chickpeas Indian in a dryish and whey cheese simmered seasoned gravy seeds. with crushed availability, cooked and sizzled with mustard seeds, cumin and sliced onions, onions, cumin and sliced seeds, and sizzled with mustard cooked availability, . with garlic and fresh flavoured Britain. Depending on the season, you may enjoy Epicure, British Queen or Epicure, enjoy may Britain. Depending on the season, you red others including Burgundy or one of several Holm Gypsy, Yet Mr Little’s – all depending on seasonality and Fir Pink Gold or Ratte, Yukon or blue, bring you a blend of at least two in season. These are exclusively cultivated cultivated exclusively are These in season. least two a blend of at bring you their farm at in Northumberland Carroll they where Lucy and Anthony by been trying varieties back into have very in re-introducing some great hard 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 coriander seeds. coriander A Rajasthani style combination of cubed potato, florets of 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 coriander, beaten yoghurt and dices of fried aubergine. This is the Punjabi Punjabi is the This yoghurt fried of beaten aubergine. and dices coriander, dishes. popular of aubergine most of one of the sub-continent’s version Smoked aubergine peeled after charbroiling, chopped and simmered with and simmered chopped peeled after charbroiling, Smoked aubergine chopped fresh chilli and cumin, finished with green garlic, tomato, onions, known as ‘tadka’, hence the name tadka the name hence daal. ‘tadka’, known as 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 Aloo Saagwalla Aloo Cholay Paneer Cholay English Heritage Potato Potato Bhajee English Heritage Gobhi Mutter Aloo Baingan Bharta Tadka Daal Tadka

£6.75 £6.95 £6.95 £16.25 Halal

Contains Gluten Gluten Contains Fiery Hot Fiery

i.e. to look hot but it need look to i.e. Hot & Spicy Contains Nuts Contains

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

–

‘to look like’ ‘to Medium Spicy Vegetarian Vegetarian surface expert I am an that say enough to of which on , who individual no part. there’s mind In integral an is my be an authoritycan claim to of Indian within the cuisine if defined bring to Kitchen will endeavour sub-continentTodiwala’s of India. Mr as is possible. too using local produce choice as much vegetarian Vegetarianism an With India!be to got it’s vegetarianism, represent truly can that country go in the one could vegetarians 750 million how estimated an individual that the cuisine is so multi-faceted However wrong?! the scratch to years thousand a over take would myself even as such A vegetarian meal in itself, this is a platter comprising of three vegetable vegetable of three comprising is a platter this meal in itself, A vegetarian a farsaan (snacky raita, bit) papad and salad. , rice, plus lentil, preparations, in croquette, fried and simmered in a rich coconut curry. in a rich coconut fried and simmered in croquette, offered. and the vegetable details of the preparation ask for Please not be so!. formed spinach and ginger, shredded with peas mixed split yellow Crushed Shredded okra and shredded Portobello mushrooms, tossed with shredded with shredded tossed mushrooms, okra Portobello Shredded and shredded spring onions and tomato, and garlic, chilli, ginger peppers, and red green in a semi-drytossed Jhalfarzi known masala as in true better or style, as simply means word The ‘Jhalfraezi’. The Vegetarian 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

£3.50 £3.95 £4.50 £4.50 £3.95 £3.50 £3.25 £3.25 £3.75 £3.50 £3.50

of the main dish. locals throughout the length and breadth of India. Hot and/or oily 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, A raita (or seasoned yoghurt) is more often than not a for (or seasoned yoghurt) oftenA raita than not a staple food is more Red unpolished rice, high in fibre and great in natural taste. taste. in natural great and high in fibre Red unpolished rice, with green chilli. with green Pulao rice tossed with mushrooms, shallots, garlic and peppers shallots, with mushrooms, tossed rice Pulao This is traditional Dhaansaak pulao made with browned onions that onions that Dhaansaak pulao made with browned is traditional This anise. with star 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 cream, and flavoured with cardamom. This naan has originated in the UK in the UK This naan has originated with cardamom. and flavoured cream, the naan served to Pakistan. in and has no resemblance Stuffed with a blend of ground almonds, raisins, desiccated coconut and and coconut desiccated raisins, almonds, ground with a blend of Stuffed Made with unleavened wholewheat . wholewheat Made with unleavened Made with refined white flour, eggs and milk. flour, white Made with refined Goa Rice Goa Rice Dhingri Palav Palav Dhingri Dhaan ‘Dhaansaak Rice’ Palav/Pulao Palav/Pulao Sada Chawal Sada Chawal Garlic & Chilli NaanGarlic & Chilli Cheese & Chilli Naan & Cheese Peshawari Naan Peshawari Roti Naan an individual palate and their taste will be different, and sometimes nothing else quite and sometimes nothing else quite will be different, and their taste an individual palate not experiment but why cocktail, favourite lager or your cold hits the spot like an ice dining experience. your enhance wine list to with our fantastic We have always endeavoured to let our guests know whilst a glass of is to that, endeavoured always have We (particularlya good start champagnes an Indian so are and wines. meal, rosés) for make one to as they do not tend accompaniments better During the meal wines are Beer than dampening it. often can do the meal rather enhance heavy and always feel everyone has obviously times react with the chilli. However, and the hops do at that Rosé Champagne is a perennial classic pairing with our food, which we have been have which we classic pairing with our food, is a perennial Rosé Champagne off-dryThe slightly restaurant. London opening our first since recommending a for , as great some of my as well to match fun and a nice is a really Prosecco dinner celebration. pre Palate Your and You and fresh spices. We are particularly are and the Malbec pleased with the Cabernets from We spices. and fresh like our Rioja & the but also with old favourites respectively, Chile and Argentina Châteauneuf-du-Pape. complex Champagne the drier the sparkling with our spicier dishes. Again coping it is at wine the better more than holds its own. . than holds its own. more Red Wine spicier The climates. cool those from than better fare regions the hotter from Wines chilli ginger, of flavours handling the complex it is at the better and riper the wine, and clean flavours have a softening effect on the palate. a softening effect on the palate. have and clean fruit flavours Rosé Wine of ripe wild has flavours and subtle spices, Sancerre Noir from Pinot The Rosé fruit of the Syrah red whilst the subtle our food, to a superb match which are you will explore our menu just as you will our wine list. will our wine list. as you our menu just will explore you Wine White clumsy and unbalanced, rich become oaked or too heavily too are wines that White and the exciting Blanc, whilst dry and Sauvignon Grigio such Pinot unoaked whites crisp acidityThe dishes. the hottest Hillinger even from complement blend Austrian We have always believed that our food should be fresh, vibrant and above all authentic, authentic, all and above vibrant should be fresh, our food that believed always have We part is an essential Wine of the dining wine list. be said of our has to and the same marrying by this experience enhance wines that chosen well have and we experience few up with a come have we a lot of experimenting with our selection After of dishes. been selected with a view that the wines have All wine. choose your help you ideas to

MR TODIWALA’S WINE CHAMPAGNE & SPARKLING WINE bottle bottle £49.50 £49.50 £71.50 £29.00 £29.00 £39.99 £39.99 £45.50

125ml £8.00 £29.99

half bottle

Red cherry and cranberry bubbles and a crisp finish. lively with delicate and fresh apple aromas, fine persistent bubbles, crisp, dry crisp, and bubbles, fine persistent apple aromas, and fresh Lemon refreshing. Wine Sparkling nutty Champagne aromas nutty aromas Champagne Wonderful cranberry and unripe plum flavours blend with the traditional zesty cranberryWonderful with the traditional blend and unripe plum flavours Great brioche and lemon nose, with a creamy feel on the palate on the palate feel with a creamy brioche and lemon nose, Great bubbles and persistent delicate Fine, and, in time, the quality of the Champagne. This family owned ‘grower’ Champagne Champagne ‘grower’ family owned This the quality of the Champagne. in time, and, way. in an ethical of Champagne the true flavours producing to House is committed The family home, the winery, and its deep natural cellars (known as Crayeres) are are (known cellars as Crayeres) and its deep natural the winery, family home, The No grown. the wines are for the where 10 hectares of vineyards by surrounded the quality of fruit over the winery in, allowing bought control are complete grapes Champagne P. Louis Martin, Louis Bouzy P. Champagne Martin in 1864 in Bouzy Martin. P Louis founded The house was Louis Champagne by with brioche and cranberry on the dry developing palate Delicate pink in colour, green apple and tart apple green strawberry nose, pink in colour, Delicate Classic lemon, apple and brioche nose, fine mousse and Classic lemon, apple and brioche nose, crispelegant backbone Champagne Claude Renoux, Claude Épernay Champagne an aperitif or as accompaniment to your meal. Secondly, we wanted small growers who small growers wanted we Secondly, meal. your to an aperitif or as accompaniment in our dishes. handmade artisan show we produce with all the dedication Champagne Our choice of Champagne is entirely based on two distinct and necessary ideas. Firstly, distinct based on two necessary and is entirely Firstly, of Champagne Our choice ideas. whether it is as dining experience your and enhance complement the wine itself should Champagne Champagne Rosato Spumante, Terra Serena, Italy Terra Spumante, Rosato Prosecco DOC, Terra Terra Serena,Prosecco ItalyDOC, NV NV Rose Brut Bouzy NV Bouzy Brut Brut Rosé NV Rosé Brut Carte NV Brut d’Or WHITE WINE Our choice of white wine comes from many years of experimenting, refining and of course tasting -a tough job, but someone has to do it! Our main concern has been with oaked whites. The vanillin clashes with our fine spices so we have always chosen crisp clean whites.

Traditionally, white wines have been relegated to aperitif and the fish courses, but we see them as superb matches to our seafood and chicken, and even too some of our meatier dishes. The Hillinger is so full of ripe & apricot flavours that it is a fine match to our spicier, richer gravies and more exotic meats. 175ml 250ml bottle Sauvignon Blanc, Jean de Laroche, Val de Loire France £6.25 £8.00 £22.50 Passion fruit and freshly cut grass on the nose, followed by , limes and chalk flavours on the palate. Chardonnay Aripala, Unoaked, Australia £6.50 £8.25 £23.50 Citrussy lemon and green apple flavours, balanced acidity, good length Pinot Grigio, Colli Argento, Veneto Italy £6.60 £8.50 £25.25 Classic grapefruit and lemon aromas, the citrus flavours continue on the palate. Grillo, Archeo Angio, Trapani Sicily £6.95 £9.75 £29.25 Golden yellow with an intense aroma of passion fruit, and lemons. Golden Mile Sauvignon Blanc, Georges Michel, Marlborough New Zealand £34.50 Honeydew melon, grapefruit and tart apple flavours linger with a balanced acidity. Leo Hillinger Small Hill White, Austria £49.00 Riesling/Sauvignon Blanc/Muscat blend creates lovely aromatic, crisp and balanced fresh white wine . Sancerre Blanc, Domaine La Barbotaine, Frederic Champault Loire £54.50 Elegant lemon, cut grass and fresh asparagus nose, fresh high acidity and great mineral elegance. Chablis Domaine Vincent Sauvestre, Burgundy France £60.50 Very typical Chablis, crisp, citrussy flavours give a huge mouthfilling palate. Chassagne-Montrachet 1er Cru, Domaine Moillard Burgundy £99.50 Quality Chardonnay, well made with care and attention. Fruit and oak flavours work well together on the nose, and the classic mineral steely flavours are clear. RED WINE bottle bottle £24.50 £25.50 £27.50 £22.50 £95.50 £29.99 £29.99 £32.50 £46.99 £54.50

250ml £8.55 £8.95 £9.50 £5.75

175ml £6.75 £7.00 £7.50 £6.20

The fruit flavours are of strawberry are and cherry fruit flavours The raisin. of with a hint Ripe-fruited, spicy, fragrant red wine from the southern Rhône wine from red Ripe-fruited, fragrant spicy, Red fruit aromas jump from the glass and follow on to palate to mix to palate on to the glass and follow jump from Red fruit aromas with spicy and soft note finish. Classic St Emilion, plum and fruitcake nose, with great spice and red and red spice with great nose, Emilion, plum and fruitcake Classic St with a delicious long finish. wine, An elegant on the palate fruit flavours This Crianza has a great fruit driven nose, with fresh plums and raspberries. with fresh nose, fruit driven Crianza has a great This Great plum and cranberry plum and Great perfume good spice with some and leafy secondary characteristics . blossomed. blossomed. This is your chance to experiment, as the reds match the hotter richer the hotter match reds World as the New experiment, to chance is your This were We dishes. well balanced fine, the match reds dishes whilst the European the wine opened up and as came alive the Croix-St-Thomas how at amazed Cabernet & Malbec, but also with old favourites like Tempranillo based wines such Tempranillo like but also with old favourites & Malbec, Cabernet and mature a wine with a ripe nature as Rioja, Châteauneuf-du-Pape or the complex completely the finer dishes style matches that better than those from cool climates -the exact opposite of our white and rosé and rosé -the exactof our white opposite climates cool from than those better the complex handling it is at the better spicier and riper the wine, The selections. particularly are We pleased with our spices. chilli and fresh ginger, of flavours This is the one where we feel wines from the hotter regions or great vintages fare fare vintages or great regions hotter the wines from feel we is the one where This Châteauneuf-du-Pape, Domiane Albin Jacumin Rhône Domiane Jacumin Rhône Albin Châteauneuf-du-Pape, Frederic Champault Loire Loire Champault Frederic SancerreRouge, Domaine La Barbotaine, St-Georges-St-Emilion, Thomas, de Bordeaux Croix Chateau Rioja Crianza, Bodegas Spain Castrijo Crianza, Rioja Malbec ‘Latitud 34’, Bodegas Carelli, Mendoza Argentina 34’, BodegasArgentina Malbec Carelli, ‘Latitud Mendoza Red & cured meat flavours, hints of spice and of spice hints flavours, meat Red fruits & cured length. great Medium tannins, bramble. Rich blackberry and strawberry with some blended aromas on the nose. ripe feel a great give vanilla Australia Aripala Shiraz, Tempranillo/Cabernet, Alsur, Alsur, Tempranillo/Cabernet, La Mancha Spain Merlot, Inu Vineyards, Vineyards, Inu Merlot, Chile Valley, Maipu and smooth finish. Soft choco-mocha packed with elegant flavours & ripe, Maipu Valley, Chile Valley, Maipu and smooth finish. Soft choco-mocha packed with elegant flavours & ripe, Cabernet Sauvignon, Vineyards, Inu bottle bottle £54.50 £54.50 £22.99 £25.50

250ml £7.80 £8.50 £6.00 £6.50 175ml

Whilst one might presume that wines are of European of European wines are that presume might one Whilst – the gods’ and they were reserved for the princely class alone. However However class alone. the princely reserved for and they were the gods’ blood cleansing make several been used to centuries for wines have west The now. so even do to continue and in tonics health and properties learnt about the anti-oxidant wine when of red has recently ago. years plus thousand two some tonics concentrated made Ayurveda good Indian to ideal companions wider belief wines are Contrary to our wide selection hope picked brings you cuisine and we carefully as the wines. as well in the food both immense pleasure Wines wines the truth is that etc, Asia to from alone and it went origin a millennia before consumed and been produced have Asia in central and Romans Greeks Persians, The knew existed. grapes Europe that the birth are neighbouring regions and it’s them in. Persia brought thousands of years for In been produced Indiaplaces. wines have decades two last centurythe in 20th the so until more and never but of ‘the water or known was as SOMA Wine the table. for exclusively flavour. Delicate aromas of sour , cranberries and redcurrants cranberries and redcurrants strawberries, of sour aromas Delicate crisp dry acidity by sophisticated beautifully balanced and berry red the better it seems to combine. The Pinot Noir from Sancerre Rosé has flavours of ripe Rosé has flavours Sancerre Noir from Pinot The combine. it seems to the better the whilst food, our to a superbwild strawberry match which are and subtle spices own. than holds its Rosé more Syrah fruit of the subtle red Rosé Wine berry of the fruity red combination The our food. to match us Rosé is the ultimate For spicy of the wine is perfect and the inherently nature temperature chilled the flavours, of the wine the flavour elegant subtle and found the more We have our fine dishes. for Classy Pinot fruit with hints of raspberry and zippy refreshing finish. of raspberry hints fruit with refreshing Classy Pinot and zippy SancerreRosé, Domaine La Barbotaine, France Champault Frederic Pays D’Oc France D’Oc Pays cherries, and sweet strawberries fresh Great dry but with a refined summer in a glass, finish. Rose,Le Pinot Grigio Ballerine, ItalyVeneto Blanque, Syrah Rosé, Caze

ROSÉ WINE , SPIRITS & SOFT DRINKS £3.95 £3.25 £4.50 £4.50 £2.75 £4.75 £9.25 £9.25 £9.25 £9.25 £9.25 £9.25 £8.50 £10.50 £18.00 £18.00 £11.00 £11.50

40% 40% 40% 40% 39% 28% 20% 17% 50ml abv% 50ml abv% 40.0%

We have a larger selection ask. Please a larger of spirits. have We ) Diet Coke, (Coke, Jigger Orange Fentimans still or Source sparkling (330ml) water 40% Cointreau Irish Baileys Cream YO 4 Boulard Calvados fruit juice Fresh Bottled sodas Martell VSOP Cognac Cognac Hennessy XO & DryDelamain XO) (Pale Wolfschmidt Kummel Amaretto Disaronno Maria Tia 40% Drambuie Hennessy VS*** Cognac Fentimans Ginger Beer Ginger Fentimans still or Source sparkling water(750ml) Grappa Marolo di Marolo Grappa Gewurztraminer 42.0% Water Soft Drinks Soft Liqueurs andLiqueurs Digestifs Brandy l 100m £9.25 £6.00 £8.00 £9.25 £9.25 £9.25 £5.25 £9.25 £4.50 £4.50 £5.00 £5.00 £4.50 £18.00 £11.50 £10.50 £10.50 £10.50 £11.50 £11.50 330ml abv% 6.5% 5.4% 5.4% abv% 50ml abv% 50ml abv% 50ml abv% 40.0% 40.0% 19.5% 20.0% 43.0% 43.0% 40.0% 40.0% 40.0% 40.0% 40.0% 43.0% 500ml abv%

Taylor’s Late Late Taylor’s Bottle Vintage Port Ruby Dows Gosling’s Family Reserve Family Gosling’s Black Seal Gosling’s 41.3% Tanqueray 41.1% Hendrick’s Sapphire Bombay Lagavulin Lagavulin 16 YO YO 18 Highland Park Cragganmore Cragganmore 12 YO Balvenie 12 YO Dalwhinnie 15 YO Johnnie Walker Johnnie Walker Black Label Laphroaig 10 YO HEREFORD Organic Westons Cider Apple Cobra Non Alcoholic Negra Alhambra Especial Alhambra 5.0% Cobra Kingfisher 4.8% Port Rum Gin Whisky Bottled Cider Bottled Bottled BeerBottled COCKTAILS Alcoholic Cocktails

Red Chilli Mojito £11.00 A fusion of in-house mature Kashmiri Red Chilli Rum, muddled with mint, lime and brown cane sugar. Served over crushed ice with dash of Angostura bitters. Bombay Sherbet £11.00 Flor de Cana Extra Dry Rum, Di Saronno Amaretto shaken with raspberry syrup, lime and cranberry juice. Served tall over cubed ice. The Original Margarita £11.00 The classic cocktail for the traditional drinker. Tequila Gold shaken with Cointreau and lime juice, rimmed with organic Welsh oak smoked sea and served with an olive.

Non-Alcoholic Cocktails

Fruits Of The Forest £7.00 A combination of freshly squeezed orange & apple juice, shaken with orange, cranberry and grenadine. Poured over muddled mint and brown sugar and topped with crushed ice. Ginger Mint Julep £7.00 Fresh mint muddled with sugar syrup, shaken with ice, topped up with ginger ale

Traditional Indian Specialities

Lassi - salted , sweet or £4.50 A very popular Indian Drink made with Greek yoghurt. Rose Sherbet £3.50 Extract of rose syrup shaken with ice and fresh mint, poured over the rocks with still or sparkling water. Limbu Pani £3.50 Traditional Indian refreshing drink made with freshly squeezed lime with soda and hint of fresh mint. Sweet or salted with crushed roasted cumin.