Pravaas Menu

assortments of papadums, garlic tomato chutney and tempered mango chutney

mint sauce, chopped onion, pickle

dahi sev puri – wheat puffs filled up with sweet and tangy chutneys and sweet yoghurt, pani poori, colcannon ragda pattice – colcannon pattice, topped with chickpeas and chutneys

Brown garlic, chilli and coriander butter

colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev

grilled ash coated goats’ cheese and walnut balsamic dressing

boneless chicken legs marinated in fried almond and onion paste, dried rose petals

black pepper, cheese, cashew and lemon marinated chicken with spicy coleslaw and watercress salad

fine minced lamb flavoured with aromatic spices, finely chopped onion and fresh coriander

05oz tail of tandoori lobster, mango, avocado and pickled ginger salad, curry leaves and mustard dressing in coconut, lime beurre blanc

three jumbo prawns marinated in kashmiri chilli paste, lemon juice kasoondi mustard

pan fried duck tossed with blend of southern roasted spices served with baby potatoes, baby carrots, celery

guinea fowl gently braised in mild coconut sauce and spring vegetables(baby leeks, green peas, green beans)

prawns cooked in blend of spices dry chilli, cinnamon, black peppers, cloves and vinegar

Shrimps, squid, mussels cooked in coriander, chilli and coconut with samphire pakora

chef shilpa’s own recipe of fish curry

baby aubergine in sesame seeds, tamarind onion tomato masala

dry preparation of diced paneer and coloured peppers

mustard, curry leaves tempered asparagus and pine nut with coconut

yellow lentils tempered with tomatoes, cumin and mustard seeds, curry leaves and garlic

traditional preparation of black lentils slow cooked overnight, mildly spiced

Parisienne potato tempered with panchpuran (five seeds), chilli & dry mango powder

sweet bread made with coconut, cashewnut and cream

Kheema Naan G D

red millet steamed dough bread (gluten free)