Celestia Menu

Batter coated crispy fried spinach, mixed with pomegranate, crunchy savoury, topped with trio sauce.

Cottage cheese stuffed with dry nuts, ginger, chilli and grilled with ground spices and clarified butter.

Sweet cumin tempered potato, stuffed with apricot served with chickpeas and trio sauce.

Golden fry crispy onion patty serve with tomato chilli sauce.

Fresh okra tossed in a spiced blend of rice flour, gram flour, red chilli, and traditional Indian seasonings, deep-fried until crisp.

Seasonal vegetables, delicately battered and fried to a crisp.

Pastry parcel stuffed with potato and green peas.

Monkfish marinated with mustard sauce, curry leaf, yogurt and black pepper.

King prawns coated with freshly ground spices, roasted garlic and malt vinegar.

Gram flour battered, deep fried fish fillet, tossed with carom seed.

Boneless chicken, marinated with Indian aromatic spices.

Chicken breast marinated with chopped ginger, chilli, cheese and pepper.

Minced lamb and chicken marinated with freshly ground spices, ginger and garlic cooked in the tandoor.

Lamb ribs marinated with ginger and garlic paste, red chilli, malt vinegar and garam masala.

Crisp, spiced chicken fritters with a delicate sauce.

Boneless chicken, marinated with Indian aromatic spices.

Chicken breast marinated with chopped ginger, chilli, cheese and pepper.

Minced lamb and chicken marinated with freshly ground spices, ginger and garlic cooked in the tandoor.

Lamb ribs marinated with ginger and garlic paste, red chilli, malt vinegar and garam masala.

Consists of tandoori chicken, lamb tikka, chicken tikka and seek kebabs, served with naan bread – a must for all tandoori connoisseurs!

Tender Scottish lamb marinated overnight with home ground spices, cooked with fragrant basmati rice.

Chicken cooked with mint, coriander, ginger, yoghurt and saffron rice.

Fresh season picked vegetables cooked with basmati rice.

Chicken tikka cooked in tomato based gravy enriched with butter and fresh cream.

Mildly spiced chicken cooked with onion, tomato, almond and coconut with fresh cream to finish.

Chicken breast cooked with caramelised onion, tomato, bell pepper and ginger garlic.

Chicken cooked in a rich, spiced spinach gravy, showcasing the earthy flavors of North Indian cuisine.

Chicken gently braised in a vibrant South Indian Madras curry, layered with sun-ripened tomatoes, toasted mustard seeds and aromatic spices.

Tender chicken in a bold, fiery sauce that ignites the palate with intense, warming spices.

Grilled chicken in a rich, creamy tomato sauce infused with aromatic spices.

Chicken tossed with julienne of ginger, tomato and bell pepper in a tangy sauce tempered with carom seeds.

A dish from the south of India with chicken filled cooked with jeera, coriander, peanut, red chilli, and Indian spices, and curry leaves.

A popular North Indian dish consisting of a gram flour batter-fried chicken fillet cooked with garlic, onion and tomato paste. It has all the Indian spices.

Seabass marinated with coriander, ginger pepper, chilli and a lime based sauce.

A rich coconut-based curry infused with aromatic coastal spices, featuring tender, delicately cooked fish.

Fresh prawns cooked with mustard seeds, curry leaves, jeera, coriander, sliced coconut. Red chilli-sesame seeds with tomato base.

Fresh prawn tossed with julienne of ginger, tomato and bell pepper in a tangy sauce tempered with carom seeds.

Lamb cooked with aromatic spices and infused in a sauce made with onion, tomato garlic and cinnamon.

Spicy lamb dish cooked with onion, Kashmiri red chilli, garlic and fennel seed.

Delicately cooked in caramelised onion, tomato, bell pepper, ginger chilli.

Lamb simmered with fresh spinach and subtle spices.

Chicken gently braised in a vibrant South Indian Madras curry, layered with sun-ripened tomatoes, toasted mustard seeds and aromatic spices.

Spicy lamb chunk with onion, tomato, chilli sauce and finish with fresh coriander.

A savoury and tangy spicy Scottish lamb slow cooked over fire with flavoured gongora leaf.

Seared cottage cheese in a spiced tomato and spinach reduction, finished with butter and cream.

Wilted spinach scented with garlic and cumin, paired with seared Indian cottage cheese.

Baby potatoes deep fried in all Indian spices including shahi jeera. Ginger, garlic paste, yoghurt, cashews, with a rich sauce.

A dish belonging to the south of India with deep-fried baby aubergines, jeera, coriander, red chilli, peanut, curry leaves and Indian spices.

Whole black lentils cooked overnight on a very slow heat, finished with churned butter and fresh cream.

Yellow lentils cooked with sautéed onions, garlic, chilli and finished with fresh coriander.

Paneer tossed with julienne of ginger, tomato and bell pepper in a tangy sauce tempered with carom seeds.

Wilted spinach scented with garlic and cumin, paired with seared Indian cottage cheese.

Baby potatoes deep fried in all Indian spices including shahi jeera. Ginger, garlic paste, yoghurt, cashews, with a rich sauce.

Sautéed spinach and baby potatoes in spiced reduction.

Whole black lentils cooked overnight on a very slow heat finished with churned butter and fresh cream.

Yellow lentils cooked with sautéed onions, garlic, chilli and finished with fresh coriander.

Mixed flavour of poppadum’s with chutney set.

Basmati rice.

Saffron flavoured basmati rice.

Mushrooms tossed saffron pulao.

Basmati rice stir fried with egg and peas.

Tender paneer pieces marinated in spiced yogurt and roasted in the tandoor for a smoky, flavourful bite. Served with mint chutney.

Golden fry crispy onion patty served with tomato chilli sauce.

Seasonal vegetables, delicately battered and fried to a crisp.

Tender chicken pieces marinated in spiced yoghurt and roasted in the clay oven, bursting with smoky, chargrilled flavour.

Juicy minced lamb blended with aromatic spices and herbs, grilled on skewers in the tandoor for authentic flavour.

Gram flour battered, deep fried fish fillet, tossed with carom seed.

Cottage cheese cooked with caramelized onion, tomato, bell pepper and ginger garlic.

Chickpeas slow cooked in a fragrant tomato and spice blend.

Wilted spinach scented with garlic and cumin, paired with seared Indian cottage cheese.

Boneless chicken cooked in a rich tomato and onion gravy with aromatic spices, finished in a traditional handi for full, homely flavour.

Prime cuts of Scottish lamb gently simmered in a rich, spiced gravy of tomato, onion and roasted cumin, capturing the warmth and depth of traditional North Indian cuisine.

Fish fillet cooked in a onion, tomato, tamarind and coconut sauce tempered with mustard seeds curry leaf.

Served with Indian bread

Served with Indian bread

With chips

The grapes are picked at optimum maturity and a small proportion of the grapes went through thermovinification to extract maximum fruit aromas. The rest is vinified traditionally to provide supple tannins. There are aromas of ripe plums and hints of violets; with soft smooth tannins making this wine a real crowd pleaser.

The drying gives to the wines the typical notes of ripe fruits, such as plums and raisins. The hand-picked grapes are pressed and the fermentation starts. The skins are left on the must for a long period to extract flavours and the characteristic red colour. Subsequently the wine is left in barrels for about 3 or 4 months; this ageing gives the pleasant notes of spices and vanilla.

Heartland Spice Trader Shiraz Cabernet Sauvignon is a vibrant, bold wine emanating from the lusciously sun-drenched vineyards of South Australia. Imbued with a sensuous depth, its amalgamation of dark berry fruits, spicy undertones, and smooth chocolate notes creates a complex yet balanced palette. This compelling wine displays rich, ripe flavours of plum and blackcurrant, intertwined with an earthy aroma and a hint of vanilla.

Intense and pleasant aromas of great varietal typicity and notes reminiscent of red fruits, in addition to its somewhat highly balanced floral and spicy hints. It is wide, expressive and flowing in the mouth, with sweet tannins and an excellent fruity character. Straightforward and firm in the palate, its well-integrated ageing in oak barrels can be perceived, also showing a deep, long-lasting and clean finish.

Distinguished and fine. It has an attractive combination of fruit aromas such as pineapple, peach and pear. In the mouth, there is an adequate acidity that correctly adjusts to its volume and density. Round, elegant wine with a defined character.

Made from traditional Muscadet grape Melon de Bourgogne, showing that trademark touch of salinity we know and love, enlivened with a touch of Sauvignon blanc for added aromatics

A delicate nuance of chamomile adds depth and interest to the nose of typical stone fruit: apricot, and peach. Ripeness of rich fruits – nectarine, apricot and Golden Delicious apple – is tempered by a bright tang of citrus peel and fresh acidity. Adding dimension and depth is an exciting light chalky grip and evidence of time on lees. Rounded and full with good body and length. Impressive balance and focus in the way the fruit, acid and lees relate.

A Pinot Grigio of exceptional quality. Fresh and grassy, with hint of citrus and a touch of walnut adding pleasant depth to a refreshing wine. It has a super smooth mouthfeel, and well judged acidity to ensure freshness.