Guest chef Meera Sodha presents a new, Christmas menu for Winter. An absolute must-try is the Goan pork thali. Introduced to Goa by the Portuguese in the 15th Century, vindaloo has become one of India’s most famous dishes (with the help of a few chillies). Our version is mild with tender morsels of pork, in a sweet and sour curry sauce and served with gunpowder potato and chard subji, radish red cabbage pomegranate salad, kali dal, caramelised red onion rice, apple and mint raita. Meera’s seasonal specials are a whole new way to enjoy our award winning Indian food at your local Thali. Available until 02 January 2017.
NEW on the menu:
Venison samosas s/w cranberry chutney 5
During colonial times, hunting was a favourite sport of the Maharajahs. Those days are past but venison, with its delicious gamey flavor, maintains a great friendship with warming spices star anise, cardamom and cinnamon.
Mushroom and walnut samosas s/w coriander chutney V DF 4.5
As combinations go, mushrooms and walnuts are a mighty pair: smoky, earthy (and irritatingly addictive).
Goan pork thali GF 13.5
Introduced to Goa by the Portuguese in the 15th Century ‘carne de vin alhos’ has become one of India’s most famous exports known as vindaloo. Our version is very mild with tender morsels of pork in a sweet and sour curry sauce.
Pumpkin, black-eyed bean and coconut thali V GF DF 12
The smell of roasted pumpkin and curry leaves sizzling in coconut oil is enough to make anyone want to go to Kerala where this dish, known as ‘olan’, originates.
Thalis are served with subji, radish red cabbage pomegranate salad, kali dal, caramelised red onion rice, apple and mint raita.
Tava pineapple s/w cardamom ice-cream V GF 5
Spiced, hot pineapple with exotic cardamom ice cream and a handful of pistachios for good measure.
Chocolate kheer s/w almond chikki V GF 4.5
Rice gently cooked in milk and chocolate with just enough spice to warm the spirits topped with a cluster of jaggery-caramelised almonds.
Fancy a winter warmer? Book a table > here.