Amera Rani

For 2 persons. Rice poppadoms & whole wheat crispy flat bread & roasted gram flour poppadoms served with mint, coriander & pomegranate seeds relish, carrot, cucumber, tomatoes & raisins raita; roasted cumin & back pepper In mango chutney

Short crusty pastry filled with tangy spices & roasted lentils, drizzled with fresh yoghurt, tamarind & fresh herb relish & topped with sprouted beans

Bombay's bohri community samosa served with chick peas

Spring vegetable or lamb seasoned with fresh herbs & spices. Wrapped in pastry & fried, served with chick peas

Our version of the ubiquitous onion bhaji, first baked then griddled in the authentic maharashtrian way, drizzled with tamarind & green herb relish

A warm medley of jumbo prawns & aubergine, finished off with caramelised onions, tomato & pickle masala

Mussels gently simmered in tomato & tamarind broth with a prominent flavour of garlic & curry leaves

Calamari marinated with spices & herbs, steamed & then pan seared in green masala, served with potatoes & onions

Served as a main course, please ask waiter. Succulent pieces of free-range chicken breast, marinated with green peppercorns, cheese & cooked in a clay oven

Scallops marinated in pickle masala with caramelised garlic and zest of tropical lime served with rocket leaves & new potatoes

A delicate kebab of chicken mince, asparagus, spinach spices & fresh herbs in Amera style, served with hot & Amera onion relish

Lean minced lamb with fresh fenugreek, mint, coriander, spices, stuffed with homemade cottage cheese & served with spicy tomato & onion relish

Vegetable bhanavala, green peppercorn malai tikka, lamb salli & prawn kharphatla served with fresh salad & relish

Green mirined & roasted vegetables. Cottage cheese pepper onion & potatoes grilled in clay oven

Succulent pieces of free range chicken breasts, marinated in yoghurt, mild spices & cooked in a clay oven

Succulent pieces of free range chicken breasts, marinated with fresh green peppercorns, cheese, cooked in a clay oven

Jumbo prawns marinated in yoghurt, pomegranate seeds & dill, griddled with peppers, onion, new potatoes in a clay oven & served with roasted coconut oil. 4 Pieces

Pieces of salmon marinated in a green masala of coriander & mint, griddled in a clay oven with roasted peppers, onions & new potatoes, served with roasted coconut relish

Seasonal fish curry from the west coast of India, using the unusual flavour of (Trifala) a spice which is native to that area

Lobster tails seared with a full flavoured hot sauce & balanced with Goan jaggery & spices, served with timbale of lemon rice (an all time goan favourite)

Assorted seasonal seafood poached in a delicate sauce of spices, herbs, gram flour, a virgin extract of coconut milk & finished with onion & tomato masala

Breast of barbary duck, pan seared in a blend of chettinad community spices with roasted coconut, new potatoes, tempered with mustard seeds & curry leaves

Succulent pieces of tandoori free-range chicken tikka, simmered in tomato & fenugreek gravy

A classic free-range chicken dish from the earliest settled community of Mumbai (the pathare prabhu) using natural green herbs & spices

A delicate free-range chicken stew from the syrian christian community from kerala with vegetables, mildly spiced, coconut milk & freshly tampered with mustered seeds & curry leaves

Free-range chicken breast pieces tempered with mustard seeds, whole crushed spices, sliced onions, ginger, garlic, curry leaves, tomatoes & finished with tamarind & coconut milk

Free-range chicken breast pieces cooked in a very delicate onion, cashew nut & saffron gravy

Succulent pieces of tandoori free-range chicken tikka, stir-fried with onions, peppers, tomatoes, green chillies & simmered in light tomato gravy finished with fresh herbs in Amera's style

Shank of lamb braised in a robust gravy of poppy seeds, onions, ginger & spices (a north west frontier dish)

Lamb cooked in a traditional awadh way with a unique flavour of rogan (tinged, flavoured & spiced oil) & josh a strong punch of knuckle juice & Marrow

A hill station lamb curry, made using stone ground spices, coconut & fresh green herbs

Lamb cooked with dill, pumpkin, aubergine, tamarind, fenugreek & lentils (this is a speciality of the mumbai parsee community)

A robust dish from the sahyadri ranges made with fresh hand pounded herbs & black pepper

Lamb cooked with fresh spinach, fenugreek & spices

French trimmed lamb cutlets marinated in ginger, green chillies & mint, griddled in a clay oven with peppers, onions & new potatoes served with smooth spicy lamb gravy

Tempered with mustard seeds, coconut & curry leaves

Exotic mushrooms with sharp madras shallots & spices

Mixed vegetable & Indian cheese paneer in tomato & fenugreek sauce

New potatoes in a blend of tomatoes & onion gravy, tempered with mustard seeds & asafoetida

Smoked aubergine, onion & corn

Spinach, fenugreek & dil leaves

Lentil, garlic & red chillies

Braised cauliflower with onion, spices & green peas

Okra, onions, tomatoes, peppers with black salt & roasted cumin

Chick peas with tomatoes, onions & ground mango powder

Seasonal salad leaves with cucumber, carrots, tomatoes & sprouted beans

Deep fried dices new potatoes cooked with mustard and flavoured spices

Naan

Tawa paratha

Chapatti

Peshwari naan

Keema naan

Paneer kulcha

Smoked aubergine, onions, tomato & cucumber or any preferred combination of these ingredients