The Royal Banquet - £49.95 per person

A portion of every item will be served.

Savouries

Poppadoms
Served with mango chutney, mint sauce and spiced onions.

Appetisers

Tandoori Jhinga
King Prawns marinated in mace, cardamom, lemon juice, ginger and garlic, then cooked on the Sigri until tender and golden.

Zaquand-E-Kebab
Lamb picatta culled from the fillet, flavoured with pimentos and kashmiri shahi jeera then cooked on the Tawa resulting in an extremely succulent kebab.

Murgh Malai Tikka
Tender pieces of chicken marinated with cheese, cream and ground cumin, roasted on the Sigri and then garnished with chat masala and freshly chopped coriander.

Lamb Chop Masala
Tender lamb chops flavoured with traditional Indian spices and cooked to perfection on the Tawa.

Paneer Pakora
Two slices of Indian cheese with a fresh mint centre, deep fried in a light crispy batter. (V)

Summer Vegetable Samosa
A favourite of the Indian connoisseur. Deep-fried savoury triangular pastries with an array of delicious fillings. (V)

Mushroom Shaslik
Mushrooms marinated with garlic and delicate spices, grilled with capsicum tomato and onion. (V)

Entree

Tandoori Salmon
Mouth watering fillets of pink Scottish Salmon matured in a rich spicy marinade of dill, fennel, ginger and a trace of mustard oil, barbecued in the tandoor. The epitomy of culinary excellence.

Main Course

Tikhey Jhinghey
King Prawns cooked in tomato and onion masala, garnished with mixed herbs and coriander.

Lamb Roganjosh
The classic curry of Kashmir where tender lamb is braised in a concentrated broth and then cooked in a rich sauce of myriad spices that provide a host of subtle flavours. Adorned with assorted seeds and fresh coriander.

Butter Chicken
Tikka of chicken simmered in a satin smooth buttery tomato gravy made with juices of the roasted meat and redolent of kasoori fenugreek.

Chicken Saagwala
Succulent pieces of chicken cooked with ginger, garlic, spinach, fenugreek and selected spices topped with fresh spring onions and coriander.

Koh-E-Avadh
The Mughlai cuisine specialty of cubed lamb in a velvety ginger-laced onion sauce. Accented with sunflower seed, mace, green cardamom and kewda water, rich in both taste and tradition.

Khazana-E-Lazat
A creamy cheese kofta simmered in a silky smooth gravy of tomatoes flavoured with garam masals and kasoori methi. This dish is truly a treasure for all vegitarians. (V)

Aloo Gobi
Florets of fresh cauliflower and potatoes cooked in a dry sauce, and our own special blend of spices, served with a flourish of fresh coriander. (V)

Tarka Daal
The word tarka is a fusion of garlic, ginger and oil which is then poured over the daal as it cooks to give a rich and distinctive flavour; a must for all Daal lovers. (V)

Steamed Basmati Rice
Aromatic Basmati rice. The perfect companion for any meal. (V)

Assorted Naans
Classical Indian bread cooked in the tandoor and served as assortment of cheese, fruit-nut, garlic-coriander and keema varieties.

Kachaumber Raitha
Churned yogurt with chopped onions, tomatoes and cucumber. (V)

Desserts

Any dessert from the A la Carte menu.

Coffee or Tea

A choice from our wide selection.