Indian Winter Cocktail
This unique cocktail is filled with winter flavours, including honey and cardamom,
perfect for a cold winter's day. (Non-alcoholic version available)
Selection of Indian snacks
Pav Bhaji (Mumbai)
Pav Bhaji is one of the most popular street foods from Mumbai. It consists of a buttery
tangy and specifically spiced mashed potato thickened with vegetables, served with a soft
milk bread roll and chopped onions. G-M-MU-SU
Lamb Shami Kebab' Scotch Egg' (Lucknow)
Lamb Shami Kebab' Scotch Egg' Shami kebabs are silky smooth kebabs from North India
and are said to have been invented by a chef to a great Nawab. The Nawab, having lost all
of his teeth due to his overindulgence but not wanting to miss out on his Chef's culinary
delights, challenged the Chef to devise a flavoursome dish that could be eaten even by the
toothless. And so, the Shami Kebab was born. Usually, it is tradition to dip the kebab in an
egg mix before double frying them; this is our take on serving the same kebab mix stuffed
with boiled egg and serving as a scotch egg. E-M
Alleppey Prawn Curry, Malabari paratha (Kerla)
Simple, light, aromatic Fish Curry from the Alleppey (AKA Alappuzha) region of Southern
India off the Malabar Coast. It is fish or prawns stewed in raw mango-infused coconut milk
with some spices. The tanginess of the raw mango, the creaminess of the coconut, and the
freshness of the fish meld together in a symphony of flavours. Beyond its culinary prowess,
Alleppey Fish Curry also carries a historical narrative. It is a testament to the influence of
trade and colonisation on the region's cuisine. Malabari Paratha is a regional delicacy and
flaky and laminated flatbread brought to Kerla by Sri Lankan immigrants. CR-E-F-G-M-MU
Hyderabadi Chicken Biryani and Mirchi Salan (Hyderabad)
This is an intricate method of Biryani where raw meat and raw rice are layered with spices
and cooked under "Dum". Kachchi Biryani was created during the reign of Nawab Wajid Ali
Shah and is a very popular delicacy of Hyderabadi Cuisine. E-G-M-MU-P-SE- SU
Coconut Modak, Kesar Rabri and Mango Sorbet (Maharashtra)
Sweet steamed Dumpling dish popular in many Indian states and cultures. According to
Hindu beliefs, it is considered one of the favourite dishes of Lord Ganesha and is therefore
used in prayers as an offering. In some cases, the sweet filling inside a modak consists of
freshly grated coconut, sugar, nuts, and dried milk, while the outer soft shell is made from
the Indian way of Choux paste, which is made from rice flour and then steamed. M-SU-NU
A CELEBRATION OF INDIA
Menu
Allergen Index
F-fish, E-Eggs, L-Lupin, MO-Molluscs, S- Soy, M-Milk, C-Celery, MU-Mustard, G-Gluten, P-Peanuts,
SE-Sesame, NU-Tree Nuts, CR-Crustaceans, SU-Sulpher Dioxide, (v) - Vegetarian.