Dear guests, on 5 and 6 June 2023 our kitchen will be undergoing a renovation. The restaurant will still be open! With our temporary replacement kitchen, we will spoil you with a selection of our delicacies. Thank you for your understanding.
Information on allergies
Our kitchen handles the extensive use of various nuts. Food can have traces of it. Please call us before ordering so that we can offer you a suitable dish. Please do not hesitate to contact us for further information.
Declaration of origin
Prawns and fish: Asia/USA
Lamb: Australia/New Zealand
May have been produced with hormones and/or antibiotics or other antimicrobial performance enhancers.
Reusable packaging for take-away orders (deposit fee)
Lunch Menu (Mon–Fri)
Serve yourself from our rich lunch buffet and put together your own lunch box according to your wishes. To take away or enjoy on site.
Roasted lentil Poppadums, served with assorted chutneys
Tapoica and cottage cheese patty with mild spices, served with mint chutney
Fried Indian savoury, stuffed with potatoes and green peas, served with mint sauce.
Crispy spinach, potato and gram flour fritters.
Londoners favourite, crispy onion and gram flour fritters.
Goan style fish and prawn dumpling, coated with Rice, fried golden and served with Coconut Chutney.
Chicken tikka, tossed with onion capsicum and tomato with mint sauce.
Assortment of starters: 1 samosa, 1 sabodana vada, 1 onion bhajia
Fresh green salad.
A juicy chicken tikka coated with sweet chili sauce on the top of green salad.
A thin green coriander flavoured tomato soup with mild spices.
A chicken extract, flavoured with mild spices, ginger curry leaves and coconut milk.
A rich lentil purée, flavoured with coconut and curry, garnished with rice.
Yoghurt drink with different flavours
From the tandoor
King prawns marinated in yoghurt, spices and roasted in Tandoor.
Monkfish pieces marinated in yoghurt, tandoori spices and roasted in tandoor
Boneless chicken pieces, marinated in yoghurt and various spices, cooked in tandoor.
Boneless chicken pieces, marinated in yoghurt, dried fenugreek and fresh spices.
Tender pieces of lamb loin, marinated overnight in fresh spices and yoghurt, roasted in tandoor.
Tender pieces of lamb chop, marinated overnight in fresh spices and yoghurt, roasted in tandoor.
Chunks of cottage cheese with capsicum, onions, tomatoes, pineapple, tossed with tandoori spices, grilled in tandoor.
Assortment comprising of Murg Tikka, Methi Malai Tikka and Lamb Tikka. The perfect combination for your «tandoori appetite».
Tangy spicy gravy made with tomatoes, onion and garnished with potatoes. Specialty of Goa.
Spinach puree cooked with chopped onions, tempered with fresh garlic, finished with cream and fenugreek.
Coconut and onion sauce cooked with freshly pounded spices. Speciality of the Deccan plateau of south India.
A traditional mild saffron sauce.
Fresh tomatoes and onion sauce cooked with julienne of capsicum, onion and tomatoes, garnished with ginger and coriander.
Exotic fish curry from the west coast.
King prawns, cooked in spicy sauce.
Kings prawns tossed with chopped tomato, onion, chili, coriander, various spices with hint of lemon juice, served on sizzler. Mr. Singh's favourite.
Chicken pieces, cooked in Punjabi style, with tomatoes, fresh onion, garlic, ginger, coriander and spices.
In Europe popularly known as chicken tikka masala. Pieces of chicken cooked in tandoor, simmered in tomato sauce, finished with a little cream and butter. Speciality of the house.
Tender pieces of chicken tikka, cooked in tomato onion sauce with spices, cream and butter. Favourite of Delhi.
Pieces of chicken cooked with finely chopped onions, tomato, ginger, chili, finished with a hint of honey and cream.
Tender pieces of chicken, cooked with fenugreek leaves, fresh spices, in an onion and tomato sauce.
Lamb curry speciality from north India.
Lamb tikka cooked with finely chopped onions, tomato, ginger, chili, finished with a hint of honey and cream.
A spicy lamb preparation from Rajasthan, the native land of chef Sudhir Chauhan.
A mild lamb preparation from Rajasthan, the native land of chef Sudhir Chauhan.
Lamb chunks, cooked with fenugreek leaves and spices.
Chunks of fresh cottage cheese cooked in tomato sauce, with kasoori methi, finished with cream and butter.
Cottage cheese dumpling topped with saffron sauce, garnished with cream and coriander.
Cottage cheese and green peas, cooked in onion and tomato sauce, tempered with cumin seeds.
Chunks of fresh cottage cheese cooked with finely chopped onions, tomato, ginger, chili, finished with a hint of honey and cream.
Mushroom and green peas in cardamon flavoured Mughlai sauce.
Fresh seasonal vegetable curry
Combination of nine vegetables, paneer and dried fruits, cooked in a mild saffron sauce.
Potatoes stuffed with cottage cheese and dry fruit, simmered in onion and tomato sauce, with a hint of mango chutney and mint.
Cauliflower cooked with potatoes, tempered with cumin seeds and spices.
Lady fingers (okra) cooked with diced onions and tomatoes.
Yellow lentils with a mixture of cumin and garlic.
Combination of black lentils, simmered overnight and tempered with onion, garlic, ginger and tomato sauce, with cream and butter.
Boneless pieces of chicken, cooked with basmati rice, with chef‘s special spices, served with raita.
Succulent lamb chunks and rice, cooked to a delicious finish, served with raita.
Vegetables, cooked with rice and Biryani spices, served with raita.
Potatoes and spinach
Potatoes with cumin
Spinach cooked with herbs
Rice with cumin seeds
Rice with vegetables and cumin seeds
Rice with saffron and sultanas
Buttered wholewheat layered flatbread
Buttered wholewheat layered flatbread with mint
Garlic flavoured flatbread
Flatbread stuffed with potatoes and cottage cheese.
Flatbread stuffed with dried fruits and cardamom.