Potli Menu

Selection of papadums served with homemade chutneys

Char-grilled Anglo-Indian dish made with Indian cottage cheese, caramelised onions and peppers in a mustard and coriander and herbs marinade

Combination of three tikkas made with prime English chicken from Suffolk, with chicken breast pieces double marinated in tandoori masala (yogurt and spices), malai (cream and cheese) and hariyali (mint and coriander) – a house specialty

Tangy baby Potatoes with egg marinated in special tandoori spice

Fresh chunky paneer cubes marinated in our special tikka sauce

Tandoori chicken tikka with grilled peppers and red onions, flavoured with tandoori marinade

Kentish lamb with grilled peppers and red onions flavoured with tandoori masala

Puffed flour and semolina crisps filled with masala potatoes and chickpeas served with imli pani (spiced tamarind water)

A classic Mumbai style murmura (puffed rice) mixed with roasted peanuts, onions, and tomatoes, served with tangy chutney

Homemade stuffed short crust pastry flavoured with ajwain (carom seeds), served with onions, tomatoes, chickpeas, chutneys and yogurt – a house specialty

Spiced dumplings made of beetroot, carrot, potatoes and cottage cheese, fried until crispy – a house specialty

Spiced potato dumpling placed in a pav (soft white bread), served with peanuts and garlic chutney

Delicious crispy patties made of fresh spinach, potatoes, mint, chilli, ginger and a mix of subtle spices

Spiced dumplings made of peas, carrots and beetroot, fried until crispy and served with chilli-garlic sauce – a house specialty

Tender pieces of char-grilled spring chicken tikka in a creamy fenugreek flavoured tomato sauce

Prime pieces of chicken breast cooked in onion and tomato sauce flavoured with black pepper, cardamom and roasted cumin – pot cooking

Tender pieces of char-grilled chicken malai tikka in smooth, creamy, nutty gravy, flavoured with green cardamom and saffron

Hyderabadi Marketplace Speciality – tender lamb marinated in house special ground spices, saffron, brown onions and rose petals cooked in its own vapours with basmati rice. Served with cucumber raita

The famous preparation from Champaran – Goat meat cooked on-the-bone with mustard oil, sliced onions, garlic & a special mix of spices – pot cooking

The king of dals made with black lentils slow cooked in a creamy tomato sauce with fenugreek and ginger-garlic paste – 24 hours cooking

Banana peppers and aubergine cooked in a traditional sesame, coconut, peanuts and yogurt gravy, flavoured with curry leaves – a house specialty

A delicious stir fry of cauliflower and garden peas with cumin, chilli, fresh coriander and garam masala

Melange of Selected Seasonal Vegetables tempered with Mustad, curry leaves and roasted coconut

Baby aubergine tossed in a piquant sauce flavoured with spinach poran (five spices) and mixed pickle

Semi-dry baby potatoes cooked with grounded spice, finished with coriander, green chilli and tamarind

A delicious stir fry of cauliflower and garden peas with cumin, chilli, fresh coriander and garam masala

Fresh spinach flavoured with fenugreek and fresh coriander

Sweetened hung yogurt flavoured with mango and pistachio

Rich and dark chocolate mousse flavoured with cinnamon