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Pizza - but not as you know it..

Griddled pieces of tikka masala-marinated chicken, on a 12-inch **homemade** thin-crust base, covered in a tomato & tikka sauce. And with an optional Leaf, Peppers & Olive salad. You're going to truly love this...

A sell-out on the Feast of St Peter, 2024. A wrap without the shortcuts: whether meat, cheese, salad or our delicious pomegranate molasses dressing - we're generous with the lot.

A perfect summertime Vegetarian supper. Mellow dhal, tomato, onion & lemon dressing salad, and soft naan bread. Simplicity itself.

Sliced, white potato in a gram-flour batter. Crisp outside, soft inside, tangy & moreish. Delicious on its own or with our garlic & mint raita.

This is a twist on the classic Onion Bhaji, with courgette strips adding taste, colour & bite.

The traditional, crispy triangle of delight, filled with a vegetable medley.

South-Asia's signature pastry. Seasoned & spicy minced lamb with peas.

When Persia met India, Seekh Kebabs happened. Skewered minced meat that's spiced for a strong flavour - not just bland heat. This is the original fusion-food.

Delicious with our own feta cheese-based salad & raita!

The same concept, texture & silkiness as our lamb seekh kebabs, with the lighter chicken replacing the earthier red meat.

Delicious with our own feta cheese-based salad & raita!

Chicken wings marinated for 24 hours in lemon, garlic & smoked paprika. The wings are then baked - not deep-fried - to keep the nutrients locked in and the oil out.

Chicken wings marinated for 24 hours in lemon, garlic & smoked paprika. The wings are then baked - not deep-fried - to keep the nutrients locked in and the oil out.

Minced lamb, peas & bell pepper, with a free-range boiled egg on top. Cut perfectly with a dollop of Greek yoghurt on the side. Comfort food, with a touch of class.

Chargrilled off-the-bone chicken, cooked in a spicy, creamy sauce. Carries a sweet undertone.

Cuts of marinated lamb, slow-cooked until it falls off the bone, before steaming in a smooth, skinless tomato sauce.

Marinated king prawns, cooked on a high-flame in a wok. Spicy on the outside, with the sweetness of the prawn preserved.

Five pulses cooked together to create a celebration of both taste and colour. A 'tarkha' on top adds kick to the flavour and silkiness to the sauce.

A rich, vegetarian tikka masala sauce, holding cubes of marinated & chargrilled paneer.

A much-loved dish, in particular among the vegetarian communities of South Asia. Made with mustard & fenugreek seeds, to impart a strong, earthy flavour.

A dish conceived for royal weddings, it is prepared in stages, before being steamed with saffron threads and a 'tarka' of onions.

Yoghurt-marinated vegetables, steamed to preserve their shape, before being softened in a South Asian sauce. This dish is flavourful though lightly spiced.

Rice simmered in a vegetable stock, until fluffy.

Premium Basmati rice, boiled and then steamed after adding
drops of rosewater.

A timeless classic. Unleavened bread, softened with warm
butter.

Infused with the just the right proportion of garlic & herb to leave a scent trail.

"Shredded carrot in a sweet dish?!" Try it - you'll be stunned. Another royal delicacy. Optionally served with a nut sprinkling.