Yaatra Menu

Spiced avocado tossed with chickpeas, bell peppers, pomegranate, jalapeño, peanuts, tamarind and mint chutney, inspired by the vibrant street flavours of Mumbai

A Lucknowi-inspired galouti of spiced beetroot, served with paratha, mint dahi chutney, berry glaze and pickled shallots

Steamed vegetable dumplings with homemade sesame sauce and chunky tomato salsa

A refined interpretation of Delhi chaat with masala chana mousse, crisp potato, honey yoghurt espuma, tamarind and pomegranate

Hand-folded Punjabi samosa layered with spiced chickpeas, yoghurt, tamarind-date chutney, mint relish, pomegranate and sev

Shell-grilled scallops with Kerala coconut ginger sauce and mango passion fruit salad

Crisp calamari fritters inspired by the street food of Amritsar, with roasted spices and lime-coriander aioli

Sweet crab from the Konkan coast with coconut and curry leaf velouté, lemon leaf and flaky Malabar paratha

Free-range chicken cooked in the celebrated Chettinad style with smoked pepper, roasted spices, curry leaves and coconut

Delhi-inspired tandoor-roasted broccoli, marinated with cream and cheese, accompanied by mint labneh, pickled cauliflower and shallots

Chargrilled paneer with herbs and Deccan spices, accompanied by tomato-chilli jam, pickled shallots and mint chutney

Tandoor-roasted Scottish salmon marinated with English mustard, served with dill-caper crema and pickled cucumber

Patiala-spiced king prawns in a garlic cream marinade, flame-finished tableside

Herdwick lamb chop marinated with saffron, fennel and Kashmiri spices, served with green gram sprout salad

Delhi-style lamb seekh kebab, chargrilled and served with wild berry ketchup, pickled onions and green gram sprout salad

A North Indian classic of cream and cheese-marinated chicken, aromatic spiced and roasted in the tandoor

Old Delhi-inspired chicken thigh chops marinated with cheese, green cardamom, fenugreek and warming spices

A selection of signature tandoor grills featuring chicken tikka, lamb seekh, lasuni prawns and sarson salmon

Prawns simmered in a coconut and tamarind curry scented with coastal spices

Kerala-spiced sea bream wrapped in banana leaf and griddled, served with pickled coconut sauce

A specialty from Andhra Pradesh’s coastal region, featuring rock lobster stir-fried with aromatic fenugreek, black pepper, curry leaves, and shallots in a rich vine-ripened tomato sauce

Smoky chicken tikka in a velvety tomato and cashew sauce finished with dried fenugreek

A family-style chicken curry pressure-cooked with house-ground spices and generations of tradition

Slow-braised lamb shank in a saffron and shallot gravy scented with Kashmiri chilli, fennel and cardamom

Slow-braised lamb in a silky Punjabi spinach curry, enriched with garlic, ginger and cream

Seasonal vegetables cooked in an aromatic onion gravy inspired by the royal kitchens of Rajasthan

Lucknow-inspired jackfruit and root vegetable kofta, served in a nutty shallot velouté with delicate aromatic spices

A classic Mangolorean paneer delicacy with bold ghee roast flavours and chilli spices

Benaras-inspired aubergine stuffed with roasted spices, simmered in a tangy pickled shallot curry

A Uttrakhand comfort-food classic of garlic spinach and sweet corn

Tamil Nadu-inspired roasted baby potatoes coated in aromatic podi spice, curry leaves and black pepper

Creamy slow-cooked black lentil with subtle richness

North Indian-style yellow lentils tempered with cumin and garlic

Punjabi chickpeas cooked with roasted spices and onion-tomato masala

Fragrant basmati rice layered with seasonal vegetables, saffron and aromatic herbs

Dum-cooked basmati rice layered with spiced chicken, saffron, caramelised onions and rose water

Aromatic basmati rice layered with slow-cooked lamb, saffron and crisp fried onions

Aromatic basmati rice delicately infused with saffron and whole spices

Aged basmati rice, simply steamed

Tandoor-baked naan with Nocellara olives and Dutch red chilli

Naan filled with cheese and sweet onion, finished with truffle ghee

Layered flatbread stuffed with Uttarakhand horse gram lentils and finished with ghee

Traditional tandoor-baked naan finished with garlic or butter

Layered butter paratha scented with fresh mint

Traditional whole-wheat flatbread

A selection of butter naan, garlic naan and roti for sharing

Roasted and fried poppadums served with mango chutney and mint yoghurt

A Hyderabadi accompaniment of cooling yoghurt, cucumber and fresh mint

Crisp onion ribbons lightly dressed with citrus and spices, inspired by North Indian kachumber salad

House-made carrot and radish pickle with green chilli and English mustard

Kerala’s celebrated jaggery and rice pudding, served with coconut sorbet and cardamom banana espuma – a refined interpretation of a South Indian festive classic

Warm milk-fudge dumplings, saffron rabdi parfait, and mixed berry compote – contemporary expression of India’s most beloved dessert

Dark chocolate and Himalayan orange tart, paired with refreshing yuzu sorbet. Bright citrus notes balanced with rich cocoa

Rich, airy dark chocolate mousse with praline crunch, velvety chocolate topping with raspberry sorbet

A seasonal tasting of hand-crafted sorbets – Mango / Raspberry / Yuzu

Creamy vanilla and nutty pistachio ice cream

Hand-folded Punjabi samosa layered with spiced chickpeas, yoghurt, tamarind-date chutney, mint relish, pomegranate and sev

Steamed vegetable dumplings with homemade sesame sauce and chunky tomato salsa

Old Delhi-inspired chicken thigh chops marinated with cheese, green cardamom, fenugreek and warming spices

Chargrilled paneer with herbs and Deccan spices, accompanied by tomato-chilli jam, pickled shallots and mint chutney

Crisp calamari fritters inspired by the street food of Amritsar, with roasted spices and lime-coriander aioli

Shell-grilled scallops with Kerala coconut ginger sauce and mango passion fruit salad

Herdwick lamb chop marinated with saffron, fennel and Kashmiri spices, served with green gram sprout salad

Slow-braised lamb in a saffron and shallot gravy scented with Kashmiri chilli, fennel and cardamom

Smoky chicken tikka in a velvety tomato and cashew sauce finished with dried fenugreek

A classic Mangolorean paneer delicacy with bold ghee roast flavours and chilli spices

Lucknow-inspired jackfruit and root vegetable kofta, served in a nutty shallot velouté with delicate aromatic spices

Prawns simmered in a coconut and tamarind curry scented with coastal spices

Warm milk-fudge dumplings, saffron rabdi parfait, a contemporary expression of India’s most beloved dessert

Kerala’s celebrated jaggery and rice pudding, served with coconut sorbet and cardamom banana espuma – a refined interpretation of a South Indian festive classic

Mango and Raspberry

Amuse-bouche

Tandoor grilled Patiala spiced prawn with creamy garlic marinade, fenugreek spice mix

Shell-grilled scallops with Kerala coconut ginger sauce and mango passion fruit salad

Delhi’s iconic chaat, reimagined – flavours served with elegance, masala chickpea mousse, crispy potato, honey yoghurt espuma, tamarind sauce, pomegranate

North fork chicken marinated with Nawabi aromatic spices, cream cheese marinade, chilli sprout kachumber salad, and mint chutney

Slow-braised lamb shank, saffron shallot velouté, Kashmiri chilli, fennel, green cardamom

A specialty from Andhra Pradesh’s coastal region, featuring rock lobster stir-fried with aromatic fenugreek, black pepper, curry leaves, and shallots in a rich vine-ripened tomato sauce

Rich, airy dark chocolate mousse with praline crunch, velvety chocolate topping with raspberry sorbet

Amuse-bouche. Paired with NV – Prosecco, Via Vai DOC, Veneto, Italy.

Spiced avocado tossed with chickpeas, bell peppers, pomegranate, jalapeño, peanuts, chilli tamarind chutney, inspired by the vibrant street flavours of Mumbai. (G, M, Mu, So, Su) Paired with 2021 – Anciens Temps Rosé, Vin de France, France.

Steamed Darjeeling vegetable dumplings with homemade sesame sauce and chunky tomato salsa. (Mu, G, N, Se, So) Paired with 2021 – Chablis, Domaine de Vauroux, Burgundy, France.

Banaras’ iconic chaat, reimagined – flavours served with elegance, masala tomato and chickpea mousse, crispy potato, puffed louts seed, raisin, chilli spiced, tamarind sauce, pomegranate. (M, G, Su, N)

Grilled soya chunks, cooked with Kerala spiced shallots and coconut marinade, Tellicherry pepper. (M, Mu, So, Ce, Su, G) Paired with 2025 – Sauvignon Blanc, Frost Pocket, Marlborough, New Zealand.

Lucknow-inspired jackfruit and root vegetable kofta, served in a nutty shallot velouté with delicate aromatic spices. (G, Mu, N, Ce, Ve) Paired with 2025 – Pinot Grigio Delle Venezie Giovanni Puiatti, Friuli-Venezia Giulia, Italy.

Dark chocolate and Himalayan orange tart, paired with refreshing yuzu sorbet – bright citrus notes balanced with rich cocoa. (Ve, So, E, M, N) Paired with 2024 – The Noble Wrinkled Riesling, McLaren Vale, Australia.

Amuse-bouche. Paired with NV – Prosecco, Via Vai DOC, Veneto, Italy.

Delhi’s favourite tandoor-roasted broccoli in a rich cream and cheese marinade, finished with tangy spices, mint mustard labneh, pickled cauliflower and shallots, tangy tandoori spices. (M, G, So, N, Se) Paired with 2021 – Anciens Temps Rosé, Vin de France, France.

Steamed Darjeeling vegetable dumplings with homemade sesame sauce and chunky tomato salsa. (Mu, G, N, Se, So) Paired with 2021 – Chablis, Domaine de Vauroux, Burgundy, France.

Delhi’s iconic chaat, reimagined – flavours served with elegance, masala chickpea mousse, crispy potato, honey yoghurt espuma, tamarind sauce, pomegranate. (M, G, Su)

Chargrilled paneer with herbs and Deccan spices, accompanied by tomato-chilli jam, pickled shallots and mint chutney. (M, Mu, Ce, Su) Paired with 2020 – Sauvignon Blanc, Frost Pocket, Marlborough, New Zealand.

Lucknow-inspired jackfruit and root vegetable kofta, served in a nutty shallot velouté with delicate aromatic spices. (G, Mu, N, Ce, Ve) Paired with 2025 – Pinot Grigio Delle Venezie Giovanni Puiatti, Friuli-Venezia Giulia, Italy.

Dark chocolate and Himalayan orange tart, paired with refreshing yuzu sorbet – bright citrus notes balanced with rich cocoa. (Ve, So, E, M, N) Paired with 2024 – The Noble Wrinkled Riesling, McLaren Vale, Australia.

£22. Includes starter, main, accompaniment, and dessert.

Fenugreek and cream marinated soya chunks, onion and pepper grilled on skewers. (M, G, Su, So) Starter.

Cottage cheese cooked in rich cashew and tomato gravy, topped with fenugreek leaf. (N, M) Main.

Accompaniment. (G)

Gulab jamun with chilled rabri. (M, G, N, E) Dessert.

£26. Includes starter, main, accompaniment, and dessert.

Minced lamb blended with fresh herbs, coated with onion and bell pepper. (M, Mu, Su) Starter.

Classic smoky chicken tikka in creamy makhani sauce. (M, G) Main.

£28. Includes starter, main, accompaniment, and dessert.

Amritsari-style golden calamari with green garlic mayo. (E, Mo) Starter.

Prawn cooked Sri Lankan coconut kiri hodi, with curry leaf sambal. (Cr) Main.

Hand-folded Punjabi samosa layered with spiced chickpeas, yoghurt, tamarind-date chutney, mint relish, pomegranate and sev. (M, G, Su) Starter.

Chargrilled paneer with herbs and Deccan spices, accompanied by tomato-chilli jam, pickled shallots and mint chutney. (M, Mu, Ce, Su) Starter.

Old Delhi-inspired chicken thigh chops marinated with cheese, green cardamom, fenugreek and warming spices. (M, Mu) Starter.

Delhi-style lamb seekh kebab, chargrilled and served with wild berry ketchup, pickled onions and green gram sprout salad. (M, Mu, Su) Starter.

Patiala-spiced king prawns in a garlic cream marinade, flame-finished tableside. (M, Cr, Mu) Starter.

Shell-grilled scallops with Kerala coconut ginger sauce and mango passion fruit salad. (Cr, Mu, Mo, M, G, Su) Supplementary +£10. Starter.

Herdwick lamb chop marinated with saffron, fennel and Kashmiri spices, served with green gram sprout salad. (M, Mu, Su) Supplementary +£10. Starter.

Slow-braised lamb in a saffron and shallot gravy scented with Kashmiri chilli, fennel and cardamom. (M, Mu) Main.

Smoky chicken tikka in a velvety tomato and cashew sauce finished with dried fenugreek. (M, N) Main.

A classic Mangolorean paneer delicacy with bold ghee roast flavours and chilli spices. (M, Mu, G) Main.

Lucknow-inspired jackfruit and root vegetable kofta, served in a nutty shallot velouté with delicate aromatic spices. (G, Mu, N, Ce, Ve) Main.

Prawns simmered in a coconut and tamarind curry scented with coastal spices. (Cr, Mu, M) Main.

A specialty from Andhra Pradesh’s coastal region, featuring rock lobster stir-fried with aromatic fenugreek, black pepper, curry leaves, and shallots in a rich vine-ripened tomato sauce. (Cr, Mu, F) **Limited Availability** Supplementary +£15. Main.

Warm milk-fudge dumplings, saffron rabdi parfait, a contemporary expression of India’s most beloved dessert. (M, G, N, E) Dessert.

Kerala’s celebrated jaggery and rice pudding, served with coconut sorbet and cardamom banana espuma – a refined interpretation of a South Indian festive classic. (M, Se, N) Dessert.

Mango and Raspberry. (Ve) Dessert.

New Zealand, 375ml. Bright, light golden-yellow colour. The nose is soft and full with gently concentrated and rounded aromas of ripe tropical fruits, exotic florals, honey and marmalade.

Hungary, 500ml. A beautiful nose of pineapple, dried apricot and acacia. Tropical fruits, mostly mango and papaya dominate the palate. The sweetness is wonderfully balanced with depth and freshness.

Rose petal infused Vodka, strawberry liqueur, strawberry purée, Indian vermouth, and citrus.

Mezcal, tangelo, bird’s eye chilli, coriander-lime shrub, and tamarind.

Tandoor pineapple rum, toasted fennel & coconut shrub, Indian spices, pineapple and bitters.

Vanilla Vodka, mandarin, Yaatra coffee tincture, passion purée, vanilla and kesar.

330ml 5.2%

330ml 0%

330ml 4.5%

330ml 4.5%

200ml

200ml

200ml