the curry room Executive Chef: Arun Kumar | Maître d’: Mohan Senchuri

PRE-STARTER

Poppadum

Lime pickle, mango chutney and raita

to begin

LAMB SHAMI KABAB

Lamb mince patties, mint & coriander chutney

ONION BHAJI (vg)

Finely sliced onion, spiced gram flour batter

Signature mains

(All curries are served with Basmati rice)

LAMB PUNJABI CURRY

Traditional style of Indian lamb curry

(Your choice of medium or hot)

BUTTER CHICKEN

North Indian style, simmered in butter, chilli and coriander cream

BENGAL FISH CURRY

A favourite Bengal delicacy cooked with aubergine

VEGETABLE KORMA (v)

Fried paneer, onion, peas and mushrooms in a creamy curry sauce

TOFU AND SEASONAL VEGETABLE CURRY (vg)

Cooked in a Delhi style vegan curry sauce

SPICY BEEF VINDALOO

Slow cooked beef, white wine vinegar, onions, tomato and a combination of Goan spices

CHEF KUMAR’S THALI

Three curries of your choice from above

For an exceptional experience, add Chef Kumar’s thali for a £10 supplement.

SIDES

TARKA DAL (vgo)

Authentic Indian lentil

BASMATI RICE (vg) BUTTER NAAN (vgo)

To finish

BEA TOLLMAN’S BAKED VANILLA CHEESECAKE (v)

Seasonal coulis

GINGER AND ORANGE RICE PUDDING BRÛLÉE (vg)

Honey poached pears, cashew nut ice cream

GULAB JAMUN (v)

Pistachio crumble, saffron syrup, vanilla custard

SELECTION OF HOMEMADE ICE CREAM & SORBET

Ice Cream: Honeycomb

, matcha, salted caramel, chocolate, rum & raisin, Frangelico

Sorbet (VG): Lemon, raspberry, mango, Champagne strawberry, Mojito