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 .