East in the West

King prawn marinated with creamy saffron and chargrilled.

Coriander and chilly marinated tandoor grilled fish tikka. Medium hot.

Stir fried squid with crushed pepper, onion and dash of lemon juice. Medium hot.

Lamb fillet, crusted with crushed cumin, pepper and glazed with honey. Medium hot.

Lamb mince kebab coated with red onion and bell peppers. Mild to medium.

Bite sized cardamom flavoured creamy chicken kebab.

Chicken supreme skewered and broiled in clay oven. Mild to medium.

Chicken pieces are marinated in a medley of spices, including ginger, garlic, and red chilli, then deep-fried. Mild to medium.

Crispy spice coated onion fritters.

Pancake with traditional filling of masala potato and peas served with sambar and chutney. Mild to medium.

Batter coated paneer tossed with peppers and chilly sauce. Mild to medium.

Homemade flaky wrapper spiced with ajwain seed and delicious stuffing of potato and green peas.

A delightful medley of tangy chickpeas, crumbled samosa, creamy yoghurt, and tamarind chutney served chilled for a refreshing flavour.

Tangy curried chickpeas filled in a crispy wheat shell pastry.