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Indian Ocean

Starters

18 items
  • Onion Bhaji
    £4.95
    Deep fried sliced onions mixed with flour, lentils, herbs and spices, vegetarian.
  • Samosa (Vegetable or Meat)
    £4.95
    Spicy fillings of meat or vegetable wrapped in a triangular shaped, the greatest snack from India.
  • Prawn Cocktail
    £4.95
    The classic retro starter packed with juicy prawns with seasoning and mayonnaise served on a bed of salad.
  • Prawn Puree
    £5.95
    Prawns cooked with diced onions in a thick spicy curry sauce, wrapped in soft puffy bread.
  • King Prawn Puree
    £6.95
    Cooked with diced onions in a thick spicy curry sauce, wrapped in soft puffy bread.
  • Chicken or Lamb Tikka Starter
    £4.95
    Cutlets marinated in herbs, grilled in the clay oven.
  • Paneer Tikka
    £4.95
  • Tandoori Chicken Starter
    £4.95
    Quarter chicken marinated in spices and yoghurt and then grilled in the clay oven.
  • Sheek Kebab
    £4.95
    Herbs and spices pounded with minced lamb and then cooked in a skewer.
  • Shammi Kebab
    £4.95
    Minced lamb lightly spiced and pan fried.
  • Chicken Chat Puree
    £5.95
    Diced chicken breasts stir fried in cumin, coriander, garlic, tumeric, chilli and lemon juice, garnished with salad.
  • Aloo Chat Puree
    £5.95
  • King Prawn Butterfly
    £5.95
    Whole jumbo platter flattened and shaped like a butterfly, coated in sauces and breadcrumbs, then deep fried golden brown.
  • Garlic Calamari
    £5.95
    Prepared with garlic butter and fresh herbs and very light spice.
  • Salmon Tikka Starter
    £5.95
    Marinated salmon seasoned with spice and herbs cooked in a tandoor.
  • Tandoori Platter (For Two Persons)
    £11.95
    Assorted Indian hors d'oeuverve chicken tikka, lamb tikka, tandoori chicken, sheek kebab served with salad.
  • Seafood Platter (For Two Persons)
    £14.95
    Assortment of dry lightly spiced prawn, king prawn, salmon tikka and garlic calamari.
  • Mixed Platter
    £5.95
    Selection of favourites, chicken tikka, lamb tikka, onion bhajee.
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