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T Ak E a W a Y L Unc H (MON-FRIDAY, 12-3PM) WARM SALADS TANDOORI PANEER SALAD (V/NGI) £7.00 Tandoor-grilled paneer cheese, mango and mixed leaf salad with an orange, ginger & pomegranate dressing CHICKEN TIKKA SALAD (NGI) £8.00 Tandoor-grilled chicken tikka on a bed of baby spinach, TAKEAWAY LUNCH TAKEAWAY mixed leaves, coriander and beetroot salad, served with tempered yoghurt & coriander dressing NIBBLES CURRY IN A HURRY Your choice of curry plus rice, a mini naan and a chutney MASALA-ROASTED PEANUTS (VG/NGI) £3.20 Tossed in finely chopped onions, tomatoes, coriander and VEGETABLE CURRY OF THE DAY (V) £7.50 chilli, finished with a squeeze of lime MEAT CURRY OF THE DAY £8.50 FISH CURRY OF THE DAY £9.50 STREET FOOD SIDE DISHES KARIVEPAKU KODI (NGI/DF) £5.50 NB: only available as supplements to main menu items Tender cubes of boneless chicken breast are marinated in a special spice and curry leaf blend, tempered with green VEGETABLE PORIYAL (VG/NGI) £3.00 chillies and ginger, then fried until crisp TOMATO PAPPU (VG/NGI) £2.50 STEAMED RICE (VG/NGI) £2.00 PLAIN NAAN (V) £2.00 STREET FOOD PLATTER £6.50 All of the following items, served with a selection of chutneys and dips NAAN WRAPS A naan bread filled with your choice of the following, plus ALOO BHAJI (VG/NGI) laccha salad, pickled red onions and our signature drizzles Spiced potato slices dipped in gram flour and fried till crisp PANEER CHAT PATA (V) £7.50 CAULIFLOWER 65 (VG/NGI) Tandoor-grilled cubes of paneer cheese tossed in the chef’s Cauliflower florets coated in a thick, spicy marinade made of special tomato cumin sauce ginger, garlic, chilli and lime juice, fried until crisp TANALI PUNUGULU (VG/NGI) TANDOORI CHICKEN TIKKA £8.50 Rice flour and lentil dumplings spiced with cumin, chilli, Tender pieces of chicken breast are marinated for 24 hours curry leaves and coriander, fried until crisp before being chargrilled in the tandoor oven ONION PAKORA (VG/NGI) V=Vegetarian, VG=Vegan, DF=Dairy-free Fennel-spiced shredded onion fritters, fried until crisp NGI=No Gluten-Containing Ingredients = mild = quite spicy = hot *** While every care is taken, our food is prepared in an environment where gluten, nuts and other allergens are used *** *** Allergen information for all our dishes is available on request – please ask your server *** SIDE DISHES MASALA-ROASTED PEANUTS (VG/NGI) £3.20 VEGETABLE PORIYAL (VG/NGI) £3.00 TOMATO PAPPU (VG/NGI) £2.50 PLAIN NAAN (V) £2.00 APRICOT NAAN (V) £2.50 COCONUT NAAN (V) £2.50 PARATHA (V) £2.75 STEAMED RICE (VG/NGI) £2.00 MANGO & MUSTARD RICE (VG/NGI) £2.25 COCONUT RICE (VG/NGI) £2.25 MAINS KAI KARI ISHTEW (VG/NGI) £12.50 A must-try dish for visitors to Kerala. Spring vegetables simmered in a creamy, silky-smooth coconut sauce bursting with the flavours of black pepper and cardamom. Served with TAKEAWAY DINNER TAKEAWAY a cumin dosa & pearl onion sambar AMMA’S SUNDAY KODI KOORA £13.00 Chef Kanthi’s favourite childhood dish (his mum’s, naturally). (SUN-THUR, 6-10:30PM) Cubes of marinated chicken simmered in a spicy sauce flavoured with poppy seeds and homemade garam masala. Served with onion seed naan and tomato pappu STARTERS THALASERRY MUTTON CURRY (NGI/DF) £13.75 TENALI PUNUGULU (VG/NGI) £4.80 The town of Thalaserry in Kerala is well known for the pepper A popular streetside snack in Tenali, a small town in the Guntur & cinnamon that forms the spice base of this rich, slow-cooked District of Andhra. Rice flour and lentil dumplings spiced with mutton & potato curry. Served with mango & mustard rice and cumin, chilli, curry leaves and coriander, fried until crisp. Served a side of vegetable poriyal with tomato & ginger chutney PANEER KOLHAPURI (V) £13.00 CHILLI GOBI (VG/NGI) £5.00 Dry red chillies play an important role in spicing up this A must at every streetside bar in Andhra. Cauliflower florets famous Kolhapur dish. Soft cubes of paneer cheese are marinated in a spicy paste of rice flour, chillies, curry leaves, ginger simmered in a fragrant tomato, cashew nut and onion sauce. & garlic, fried until crisp. With sweet chilli & garlic sauce Served with apricot naan and tomato pappu AVAKKAI KODI KEBAB (NGI) £6.20 KADALA URLAKIZHANGU MASALA (V) £12.00 Mango and mustard pickle is used as the base of a hot-and-sour This tangy, medium-spiced chickpea, potato & cauliflower marinade for this renowned chicken breast kebab from the Andhra curry is eaten all over South India. We add spinach to make it region. Grilled in the tandoor and served with pomegranate raita tastier and more nutritious. Served with a paratha and a side of vegetable poriyal GOSHT PUDINA CHOP (NGI) £6.50 Succulent lamb chops are marinated for 24 hours in mint, NELLORE CHAPA PULUSU (NGI/DF) £14.00 coriander, chilli and curry leaf paste, then chargrilled in the Sea bass fillets, mango & aubergine are simmered in a sour & tandoor. Served with roast beetroot & garlic chutney spicy tamarind and tomato sauce tempered with curry leaves & mustard seeds. Served with coconut & curry leaf rice and a side of vegetable poriyal TANDOOR SPECIAL CURRY LEAF TANDOORI PLATTER £17.00 Two gosht pudina lamb chops, two avakkai kodi (mango & DESSERTS mustard chicken kebabs) & a whole chettinad-spiced quail. With coconut naan, beetroot raita, & tomato & onion salad CHOCOLATE CHILLI CAKE £4.50 Served with orange and almond yoghurt V=Vegetarian, VG=Vegan, DF=Dairy-free NGI=No Gluten-Containing Ingredients MINI JAMOONS £4.90 = mild = quite spicy = hot Served with a rose & vanilla-flavoured frozen lassi *** While every care is taken, our food is prepared in an environment where gluten, nuts and other allergens are used *** *** Allergen information for all our dishes is available on request – please ask your server ***.
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