Best Indian and South Asian Restaurants Near Me In Edinburgh

Contains mint, mango, spicy onion and garlic tomato chutney.

Potato stuffed with green peas, cumin seeds, fresh giunger and served with home made tarmarind chutney and yoghurt.

Mixed vegetable blended with chickpea batter / Deep fried sliced onion mixed in chickpea batter with herbs and spices.

Crispy pastry fillled with boiled potatoes and peas mixed with herbs and spices.

Boiled potoes fried with cumin and spices.

Popular nepalese street snack. Comes in a crispy shell with spiced potatoes.

Paneer is marinated in house special spices and herbs and cooked in tandoor oven.

Spicy, tangy snack made with puffed rice, chopped vegetables, potatoes, spices, tossed fresh with lemon and oil for a bold, crunchy flavor.

Scottish vegetable haggis amalagated in spices, coated and fried in special batter.

Nepalese vegetable noodle soup. with blend of nepalese herbs and spices.

Nepalese vegetable dumplings with blend of nepalese herbs and spices.

Popular indian chaat where samosa is crushed and mixed with snacks, yoghurt and spices.

Fresh fried bread topped with your selection with blend of nepalese spices and herbs.

Fresh chicken breast marinated in cream and butter, cooked in tandoor.

Special gurkha style hot wings marinated in spices, deep fried and cooked with house special chilli sauce.

Lamb and chicken mince with special herbs and spices, cooked in tandoor.

Nepalese fish pakora (pangasius fish).

Deep fried marinated chicken wings cooked in chilli sauce.

Lightly spiced pakoras deep fried in special batter.

Boneless chicken / lamb marinated with yoghurt and blend of nepalese herbs and spices. cooked in tandoor.

Marinated and cooked lamb or chicken pieces comes with bhujiya (puffed rice).

Nepalese dumplings filled with minced meat, herbs and spices.

Small cubes of chicken (Khukura) or shrimp (ghinga) or chickpeas cooked in home made garlic sauce with onions and capsicums. served in crispy shell.

Cubes of salmon marinated in special spices and smoked in tandoor oven.

cooked with nepalese herbs and spices with nepalese twist.

Gurkha style lamb chops marinated with nepalese herbs and spices.

King prawn marinated in spices and cooked in tandoor.

Contains fish pakora, veg pakora, onion bhaji and chicken pakora.

Contains chicken tikka, lamb tikka, lamb chops, king prawn and sheek kebab, cooked in tandoor.

On the bone chicken pieces marinated in yoghurt and spices. cooked in tandoor.

Marinated in gurkha special herbs and spices, served with onion and sauce.

Boneless chicken / lamb marinated with yoghurt, nepalese spices and cooked in tandoor.

Marinated with herbs and spices and then skewered and barbequed in tandoor.

Minced lamb and chicken mixed with herbs and spices, skewered and barbequed in tandoor.

King prawn marinated in ginger garlic paste and spices, served with onions and sauce.

North sea salmon marinated in nepalese herbs and spices and cooked in tandoor, served with onions and sauces.

Contains chicken tikka, lamb tikka, king prawn, sheek kebab and lamb chops. cooked in tandoor.

North sea fish platter with gurkha style king prawn, salmon, pangasius fish and mussels.

Fried chips cooked with blend of nepales touch and spicy chilli sauce.

House special chickpea dish. cooked with spices, nepalese chilli sauce and peppers.

Spiced Vegetable balls cooked with in a gravy or dry sauce containing nepalese herbs and spices.

Soya chunks cooked with nepalese spices and special sauce. High protein.

Popular soupy noodle dish from nepal.

Nepalese version of fish and chips. pangasius fish is marinated in special batter and fried. / chicken marinated in special batter and fried in a flat pan. comes with chips and chickpea curry.

House special nepalese dish. Paneer/chicken is cooked with special chilli sauce and peppers.

A nest of crispy fried noodles topped with a sweet, tangy, and savory sauce and pineapples containing stir-fried vegetables or chicken.

Popular nepalese dumplings.

Popular nepalese and chinese fusion noodle dish.

Famous Nepalese egg curry cooked with house spices and herbs.

Marinated chicken cooked with creamy tomato sauce and spices.

Marinated in mint and cooked in coconut cream with herbs and spices.

Your choice cooked with home made pickle and spices for its delicious and tangy flavours.

South indian recipe, cubes of marinated chicken or lamb cook in fried garlic, chilli sauce and tomato sauce with the blend of herbs and spices.

Special recipe of nepal that consist of your selection, spinach, black lentil with the blend of nepalese herbs and spices.

Chicken / lamb cooked with nepalese herbs, onions, tomatoes, ginger, garlic, green chillies, spring onions. served with pilau rice.

Fillet of sea bass lightly seasoned with nepalese herbs and spices, pan fried and garnished with curry sauces, served with pilau rice.

Cubes of marinated chicken / lamb cooked in vodka, onion sauce, tomato sauce with the blend of nepalese herbs and spices.

Authentic nepalese chicken / lamb and mushroom curry.

Barbequed chicken cooked with onions, tomatoes, ginger garlic, spring onions, nepalese spices and herbs.

Tender pieces of lamb cooked with onions, tomato, ginger, green chilli, spring onions and nepalese spices.

Boneless fish cooked in herbs and spices with onion, tomato, coconut cream, curry leaves and mustard seeds.

Chilli garlic flavour nepalese style chicken cooked in hot and sweet sauce with onion, mix pepper, ginger, spring onion, touch of tomato ketchup and green chillies.

Famous nepalese curry that contains minced lamb cooked with nepalese herbs and spices.

On the bone authentic nepalese chicken curry.

King prawn cooked with onion, tomato, ginger garlic, green chillies, spring onions and nepalese spices.

Tandoor cooked rack of lamb cooked with nepalese herbs and spices. comes with rice.

Prawn cooked with garlic, pepper and nepalese herbs and spices. comes with rice.

Marinated shank of lamb cooked in nepalese herbs and spices. comes with rice.

Barbequed meat and veg cooked in aromatic spices in chef special creamy tomato sauce.

Succulent pieces of choices cooked in fenugreek, with fresh coriander and our chef special ingredients.

Stir fried with tomatoes and onions in a exotic blend of ginger, mixed peppers and spices.

Cooked with spinach in a traditional indian style.

Cooked in cashew nuts, coconut cream and mild spices with fresh cream.

Cooked with mustard seed and curry leaf in hot sauce.

Served with potatoes in very hot sauce with mustard seeds and curry sauce.

Cooked in thick onion and tomato sauce with herbs and spices.

Cooked with yellow lentil and spices.

Cooked with onion, tomatoes, mixed capsicums, flavoured with the touch of indian herbs and spices.

Tender meats cooked in combination of chillies, lemon juice, sugar to create a unique sweet and sour taste.

Choice cooked in a balti sauce with ginger, green chilli, coriander, tomato and mix peppers.

Cooked in a traditional rogan josh sauce and lots of fresh tomatoes.

Mix vegetables cooked with cumin seeds and chef special spices.

Dark lentils cooked with gurkha herbs and spices.

Potatoes bombay style cooked in lightly spiced curry sauce.

Cottage cheese cooked in tomato butter sauce with coconut and almond powder.

A simple and zesty lentil curry seasoned with a burst of flavour from seeds and spices quickly fried in hot oil.

Spinach cooked in potatoes in special herbs and spices.

Cottage cheese cooked with green peas in nepalese herbs and spices.

Mushroom cooked in lightly spiced curry sauce.

Potatoes and cauliflower cooked in lightly spiced curry sauce.

Chickpeas cooked in a curry sauce with spices, hot and sour taste.

Pieces of okra cooked in lightly spiced curry sauce.

Pure basmati plain rice.

Pure basmati rice cooked on ghee and topped with saffron.

Basmati rice mixed with coconut shavings and pineapple pieces.

Nepalese rice with cummin seeds, mix vegetables and spring onions.

Coconut and almond shavings and cube of pineapple.

Rice cooked with garlic and special sauce.

Bread cooked in tawa (pan) and in open flame.

Flatbread topped with chopped garlic and cooked in tandoor oven.

Plain flatbread cooked in tandoor oven.

Freshly baked wheat bread.

Flatbread topped with chopped garlic and coriander, coooked in tandoor oven.

Bread topped with chopped green chillies and cooked in tandoor.

Flatbread stuffed with dry nuts and fruits, cooked in tandoor oven.

Bread stuffed with cheese and cooked in tandoori oven.

Freshly baked bread topped with egg yolk.

Bread stuffed with cheese and topped with chopped garlic, cooked in tandoor oven.

Bread stuffed with minced lamb and chicken and cooked in tandoor oven.

Bread toppped with chopped green chillies, fresh garlic and coriander, cooked in tandoor.

Accompanied with ketchup.

House special omelette. light spiced.

Creamy, mild and delicious.

Mlid and delicious.

Accompanied with ketchup.

Comes with chips and side of ketchup.

House special omelette. light spiced.

Vanilla, strawberry or chocolate

Deep fried, milk based dough balls soaked in sugar syrup with nuts.

Authentic indian mango ice cream.

Authentic indian pistachio ice cream.

Indian carrot dessert.

Nepalese rice pudding.

Juices mixed together with smashed mint, lime and garnished with orange slices.

Contains Baileys, Kahlua, Amaretto, cream and cinnamon.

Contains Tequilla and Cointreau with fresh lemon and lime.

Contains gin, Cointreau, lemon juice and syrup.

Contains a mix of white rum, lime juice, cane sugar and soda.

A Lovely, juicy red, deep in colour with luscious, plummy fruity flavors. 13%ABV.

Ripe berry fruit flavours with a hint of spice and a Jong finish. 11% ABV.

A soft medium bodied wine, fruity and easy to drink. 12% ABV

Deep coloured, dark berry fruits and and a hint of oak. 13%ABV

A Parsi power breakfast: spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and salli crisp-chips. Served with home-made buns. (S)

A crazy-paving three-egg omelette of chopped tomato, onion, coriander, green chilli and a little cheese. Served with grilled tomato and Fire Toast. (V)

An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato. (V) (S)

Two fried eggs on chilli cheese toast. A modern favourite of the Willingdon Club in Tardeo, reputedly named for the member who kept asking for the dish, since he was not allowed eggs at home. (Not to be confused with Arvind Kejriwal, leader of India’s Aam Aadmi – common man’s – political party.) (V)

Where to start? Chef’s favourite breakfast: chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. (V)

Your plate will be laden with abundant akuri, char-striped smoked streaky bacon from Ramsay of Carluke, peppery Shropshire pork sausages, masala beans, grilled field mushrooms, grilled tomato and buttered, home-made buns. Too good.

Bountiful vegan repast. Tofu akuri, crispy-smashed vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. (V)

A glorious sight. Richly spiced specially-made Dishoom pork haggis atop hot, buttered buns. Served with a couple of fried eggs, crisp Carluke’s bacon rashers, honeyed chilli chutney, cream cheese and fresh coriander leaves. Much intercontinental fulfilment.

Ramsay of Carluke’s smoked streaky bacon is matured in the traditional Ayrshire way and then smoked over applewood and beechwood chips. A Dishoom signature dish, and deserving of all its accolades.

Twice the bacon. More power to you.

Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way.

Cleverly fermented crispy-smashed veggie sausage with best umami spicing, developed with Chef Neil Rankin. Runny-yolked eggs, for good measure. (V) *Vegan option available, cooked in the same tandoor as naans made with eggs and dairy

Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying. (V)

Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.

Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion. (V)

Most fluffy with toppings of soft vanilla cream, mixed berries and jaggery syrup spiced with chai-like warmth. Sticky, sweet, so good to eat. (V) Add a couple of crisp Carluke’s bacon rashers. 3.00

Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (V)

A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and dairy vanilla yoghurt with starflower honey, or creamy coconut yoghurt. (V)

The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. The simplest thing, eaten everywhere in Bombay. (V)

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A vegan version of the Irani café special. Spiced scrambled tofu piled up richly alongside plump, home-made vegan buns and grilled tomato. (Ve, V, S)

Where to start? Chef’s favourite breakfast: chole (chickpeas), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. *made without butter (Ve, V)

A delicious crispy-smashed sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. *cooked in same tandoor as naans made with eggs and dairy (Ve, V)

Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (Ve, V)

With oat milk and bananas. (Ve, V)

With cinnamon, nuts and fresh seasonal fruits. Choose from vanilla dairy yoghurt and honey, or coconut yoghurt. (Ve, V)

Fresh seasonal fruits served with vanilla dairy yoghurt and honey, or coconut yoghurt. (Ve, V)

Two fluffy pancakes topped with vanilla cream, fresh berries and spiced syrup. (V)

Scrambled eggs with toasted bread and baked beans. (V)

Poppadoms torn, then fried ’til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango. Marries nicely with drinks. (Ve, V)

Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (Ve, V)

Fine lady's fingers for the fingers. (Ve, V)

Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (Ve, V)

Much-loved Bombay street staple, sized for sharing. Four hot potato vada, crunchy titbits and chutneys, tucked inside soft home-made buns. Sprinkle the red spicy masala to taste. *with vegan buns (Ve, V, S)

An old-time favourite with lovely qualities, pre-eminently nicer than any you have sampled before. Spicy mashed vegetables and home-made vegan buns on a Chowpatty tray. No food is more Bombay. *made without butter (Ve, V)

Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool oat yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely. (Ve, V)

Perked-up Irani café classic: earthy, aromatic minced lamb, studded with peas, distinguished with subtle dill and warming lindi pepper. Arrayed with slices of toasted, buttered pau. Buy this now and convince yourself. (S)

Some Irani cafés now aim to please with Indo-Chinese fare. A plate of crispy garlic-ginger-soy-chilli-chicken is a modern café staple. (S)

Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.

A nostalgia for Bombayites. Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf. (V, S)

Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S)

An old-time favourite with lovely qualities, pre-eminently nicer than any you have sampled before. Buttery-spicy, mashed vegetables and home-made buns on a Chowpatty tray. No food is more Bombay. (V)

Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.

Two chops of generous proportions lie overnight in raw papaya, yoghurt and humble spices. Blackened on the grill and finished with a thrilling Kashmiri chilli sauce. A speciality of new standing.

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)

Each one charred slightly at the edges, succulent and simple, nothing to bamboozle.

Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S)

Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. (V)

The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)

Glowing golden, hot from the grill. Soft, buttery magnificence with warm masala tingles. (V)

Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.

Choicest monkfish simmered in creamy coconut, tamarind, tomatoes and kokum. Strewn with fragrant curry leaves. Most popular for its sublime balance of aromas. Think quality!

Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S)

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V)

A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V)

An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. *made without butter (Ve, V)

Fall-apart leg of lamb bedded in a pot with buttery saffron rice, caramelised onions, rich stock and warming spices. Best with raita.

Tempting and flavourful pot of chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi style. An homage to Britannia’s Chicken Berry Pulao, with cranberries.

Sturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas. (V)

It means “the fragrant one”. (Ve, V)

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)

Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! (Ve, V)

Corn-on-the-cob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty style. *with olive oil instead of butter (Ve, V)

Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V)

A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V)

A rare embellishment of sweet and sour and spice. “Very chatpata” (or lip-smacking), says Chef, “not ordinary.” A little goes a long way. (Ve, V)

Delicate minty yoghurt, cool as a cucumber. (V)

Freshly baked in the tandoor. (V)

With minced garlic and coriander sprinkle. (V)

Cheddar is melted inside. (V)

Wholewheat flaky-buttery bread. Fresh from the tandoor, with chaat masala and dried mint. (V)

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (Ve, V)

Wholewheat bread, delicately charred from the tandoor. *cooked in the same tandoor as naans made with eggs and dairy (Ve, V)

Creamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and tarty curry-leaf dressing. Brimming with zing.

Delicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side. (V)

Flaky paratha with a fine omelette layer, wrapped all-about an abundance of chicken tikka, fresh kachumber and zingy green chutney. A most-popular street food in Kolkata. Pleasingly sating.

This is a first-rate Parsi classic, a notable example of which is served in the inimitable Britannia & Co.Tender lamb is braised in a rich and flavoursome gravy then finished with crunchy salli crisp-chips. Served with buttered Roomali Roti.

Fluffy ice-flakes steeped in kokum and jamun fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating. (Ve, V)

Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (Ve, V)

A medley of pineapple, apple and raspberry, crowned with toasted coconut crumble and silken coconut ice cream. Flavour and texture come together in harmony. (V)

Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri Chilli ice cream. You will not want to share. (V)

Satin-smooth, sweet real mango. (V)

Creamy, proper pistachio. (V)

The original with a hint of caramel. (V)

On a bed of almond mascarpone cream: fluffy ice-flakes steeped in kokum and jamun fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating. (V)

Cinnamon, Coconut or Kashmiri Chilli. (V)

Mild, tender grilled chicken thigh.

Tasty cheese and peppers. (V)

Two scoops of Cinnamon or Coconut ice cream. (V)

A sweet frozen treat. Creamy Malai, proper Pistachio or sweet real Mango. (V)

Rapid and light midday refreshment for two persons. Price: £16 per person

For two persons requiring extra lunchtime fortitude. Price: £20 per person

Creamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and tarty curry-leaf dressing. Brimming with zing.

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)

Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)

Sorcery of softest smoky minced lamb, lively with black pepper and green chilli. (S)

Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. (V)

The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)

Glowing golden, hot from the grill. Soft, buttery magnificence with warm masala tingles. (V)

Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (Ve, V)

Golden Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. Lime for tang.

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)

Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. (V)

A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V)

Delightful deception. Fluffy mound of saffron rice jewelled with barberries, sultanas and crispy onions. Beneath waits fall-apart chicken in richly masala’d tomato sauce. Dig deep.

Warmly spiced jackfruit and jaggery-sweet tomato linger below fragrant saffron rice studded with barberries and sultanas. Few platters are so disarming. (Ve, V)

Insist on having a ‘beautiful history’ (bella storia)! Old-established family co-operative grows organic Garganega grapes to make this refreshing aperitivo akin to Prosecco. Extra dry.

Tomato juice, Finlandia Vodka, savoury makhani sauce, warming spices and array of comely edibles. Outlandishly served in a rocks glass – which looks like less, but isn’t. Nothing cursory here.

Feistiness abounds, but there is no swearing.

A discreet cocktail, named for the notorious Assistant Commissioner of Police of Bombay. Fresh orange and lemon juice conceal vodka, jaggery and a furtive dash of orange bitters, on ice.

Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame.

An elegant glass of Baba’s espresso with complex black cardamom, cinnamon syrup and a warm, gingery kick. Enhances sobriety.

Fiery ginger-apple tonic. Put pep in your step.

Harmonising, healing, mind and body pleasing blend of turmeric, ginger and apple.

A concoction of yoghurt, banana, mango and oats. Keep regular.

All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it.

A charming couplet of dark chocolate and spicy chai.

Assam is the most well-liked tea-leaf in India. Malty, brisk and bright.

The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige.

A spearmint steeper to cleanse the palate.

Fresh vigour and increased joie-de-vivre.

Consult your server about our finest grade guest filter coffees – hot or iced.

Arabica beans from a single forest estate on the misty hilltops of Chikmagalur in Karnataka – where Sufi mystic, Baba Budan, sowed the smuggled seeds of India’s first coffee in 1670. Mingled with Brazilian Minas. Smooth notes of milk chocolate, orange and jaggery.

Turmeric, black pepper and jaggery frothed milk. Nani’s golden remedy.

Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame. (Ve, V)

The charming couplet goes a little madcap with Slane Irish Whiskey. (V)

With coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur, this newly-fashioned old hat is light, strong and smooth. “High-class Bombay in a glass” – so they say. (V)

Three poppadoms, spiced onions, mango chutney, mixed pickle & Solti house chutney

Okra fries with Solti mint & mango chutneys

Crispy hollow puri, masala potatoes, spiced imli water & pomagranate pearls

Crushed samosas, yoghurt, chaat masala, chicpeas, tamarind chutney & pomegranate

Tandoori chicken tikka, butter sauce, cheese, lettuce, pickled onions & coriander

Artisanal naan filled w/ your choice of chicken tikka or garlic chilli paneer. Served w/ house chutneys

Deep-fried flatbread

An Asian fusion noodles w/ Nepalese spices

Have a smaller portion of any item marked with a T

Mixed pakora, chicken tikka, lamb chops & king prawns (serves two)

Masala, lemon juice & ajwain

Chicken breast marinated in garlic & ginger

Tandoori grilled cottage cheese w/ mixed bell peppers & onions

Steamed dumplings, herbs & spices

Marinated chicken strips, battered & deep-fried

Spiced diced potatoes, chopped onions & cumin seeds

Battered w/ garam masala, cumin & coriander powder

Panoa fish marinated w/ ajwain & crushed Kashmiri red chillies

An assortment of chicken, vegetable, veggie haggis & fish

Pastry w/ potatoes, peas, cumin & coriander w/ a tamarind sauce

King prawns marinated w/ yoghurt, garlic & mustard seeds

Chicken tikka, fenugreek, sesame, onion & garlic w/ beaten rice

In a chilli reduction w/ bell peppers

Tandoor lamb, freshly ground spices, ginger & garlic

Chicken breast marinated in garlic & ginger

Our best-selling slow-cooked lamb shank served in a tomato gravy infused w/ Himalayan herbs & spices

Chicken breast, Kashmiri red chilli reduction, pickled garlic & celery

Tandoor grilled lamb chops in a dark, spicy gravy

Fried chicken in a garlic & chilli sauce w/ onion & peppers - a balance of tangy & spice. Served w/ garlic naan

Infused in a creamy tomato sauce w/ fresh peppers & onions

Kashmiri red chillies, curry leaves & mustard seeds

Coconut & cashew sauce prepared mild & creamy

Timur berry & naga chilli paste

Diced meat, makhani lentils, spinach & pickles

A family recipe made with chicken tikka, fenugreek, tomato & cream

Salmon tikka w/ peppers, onions, curry leaves, garlic & ginger

Served in a sauce w/ onion, tomato & bell peppers

In a dark gravy sauce w/ Kashmiri red chillies, garlic, ginger & cinnamon

Slow-cooked chicken w/ onions, garlic, tomato & ginger

Peppers, mushrooms, onions & ginger in a spicy, tangy sauce

Cashews, coconut & cream w/ powdered nutmeg flour

Chicken tikka, paneer tikka, lamb chop & king prawns

Yoghurt marinated chicken breast, garlic, ginger, freshly ground spices

King prawns w/ fresh garlic & mustard seeds

Cottage cheese marinated in masala w/ peppers & red onions

Scottish salmon marinated in fresh coriander, Kashmiri chilli & tamarind

Lentils tempered in a delicate mix of onion, garlic, tomato & coriander

Diced potatoes & aubergine served in a medium-spiced gravy

Okra (ladyfinger) w/ tomato, onion, garlic & ginger

Pieces of cottage cheese in a rich tomato gravy w/ butter & cream

Lentils & pulses slow-cooked with butter & cream for a rich flavour

Chickpeas in a slow-cooked broth of Nepali herbs & spices

Pieces of cottage cheese with peppers, onions & fresh coriander

Thick spinach sauce with cottage cheese

Spinach sauce with tempered potatoes

Malibu rum, coconut, butterfly pea tea & lychee. A delicate tropical escape inspired by the colourful orchids and misty valleys of the Himalayas.

Timur gin, Amaro Santoni, Sarti Rosa, Muyu Chinotto Nero & coffee liqueur. A bold Himalayan twist on the classic Negroni, layered with citrus, spice and bitter-sweet depth.

Tequila, ripe mango, fresh lime & chilli. Inspired by the bold flavours of South Asia, this vibrant margarita blends tropical sweetness with a slow-building warmth and a touch of heat.

Rutland Square gin, green chartreuse, rosemary & thyme. Inspired by Kathmandu’s legendary Freak Street. A free-spirited cocktail with herbal complexity and a touch of nostalgia.

Aperol, elderflower, prosecco & soda.

Limoncello & prosecco, topped with soda.

Sarti Rosa, prosecco & soda.

Rhubarb & ginger gin, prosecco, ginger beer.

Chile. An approachable Merlot w/concentrated flavours of plums & blackberries w/subtle hints of oak & vanilla.

Italy. The palate is soft & silky, bursting w/spicy flavours of black pepper, dark chocolate, wild berries & vanilla.

France. Delicate colour w/garnet tones. On the nose, it has aromas of cherries, wild strawberries & fresh blackcurrant. An elegant & smooth palate w/ fruity, smoky & minty hints.

Spain. Pronounces intensity of primarily raspberry, cherry and plum varietal fruit characters with complex notes of spice and leather. Full bodied with fine, soft tannins and well balanced acidity.

South Africa. Really fresh & crisp South African Chenin Blanc, a hint of ripe exotic fruit & a delicious citrus. Green apple flavours & a great minerality at the end.

France. A delightful ripe Alsace Pinot Gris, generous & food-friendly displaying tropical fruits, apricot & gingerbread aromas w/a delicate & refreshing finish.

New Zealand. Bursting with notes of passionfruit, blackcurrant and fresh herbs, this Sauvignon Blanc has a sweet fruit characters and crisp acidity, combined to create a palate that is fresh with a zesty mineral finish.

Spain. A vibrant and coastal white from the Salnés Valley in Galicia. Highly aromatic, bursting with fresh-cut grass, citrus peel, and wild white flowers. Zesty and “mouth-blasting” freshness.

Alcohol free

Alcohol free

Vodka

Vodka

Vodka

(VE) (GF)

(VE) (GF)

(VE) (GF)

(VE) (GF)

(V) (GF)

(VE)

(GF)

(GF)

(V)

(VE)

Pick any pakora & sauce in a wrap, served with chips.

(pickle & onions) (VE) (GF)

(green chilli sauce)

(VE)(GF)

(VE)(GF)

(GF)

(VE)(GF)

(GF)

(VE) (GF)

(V) A street food classic, chickpeas, cooked in a tangy spiced gravy, served with 2 x Bhatura deep fried fluffy bread.

Chicken, grilled peppers & onions with mixed spices. served on a flaky paratha.

Grated Paneer, peppers & onions with mixed spices. served on a flaky paratha.

(V) A Famous punjabi street food dish, HOME-MADE crispy Punjabi potato patty, chickpea curry, chutney & spices.

(V) Lip smacking home-made samosa, served with a chickpea curry, yogurt, chutney & spices.

Lip smacking home-made samosa, served with a chickpea curry, yogurt, chutney & spices.

Lip smacking home-made spring roll, filled with panner & peas. served with a chickpea curry, yogurt, chutney & spices.

Lip smacking home-made spring roll, filled with chicken & peas. served with a chickpea curry, yogurt, chutney & spices.

Our Pakora bar style, bite size chaat, consists of a hollow, crispy fried puffed ball, that is filled with potato, chickpeas, onions, spices & tamarind water.

Pick any 3 pieces of ANY pakora + Pick any curry* served ON A BED OF Rice or nann.

(GF) Similar to chicken tikka masala, butter chicken is one of the most popular curries in Punjab.

(GF) Butter Paneer is a rich & creamy curry, made with paneer & spices which add characteristic butterly flavours to the dish.

(GF) Layers of spices, including turmeric. With zingy root ginger & fresh coriander.

(GF) Slow cooked through with fresh spices & herbs, the highlight of a Punjabi kitchen.

(GF) Is the heart & soul of the Punjabi cuisine. This age-old recipe is never going to get old.

(GF) Popular North Indian dish of pakora, dunked in a spiced yogurt sauce.

(GF) (VE) Kidney beans served on boiled rice, Punjabi house favourite.

(V) Ask staff what curry is available.

(VE) (GF) Served with pitta bread.

(VE) (GF) Served with pitta bread.

(VE) (GF) Pick any dhal to be served on rice.

(GF)

(GF)

(GF)

(V) (GF)

(V) (GF)

(GF)

(GF)

(VE)

(VE)

(soaked in sweet milk)

Pastry Parcels Stuffed With Pototo & Vegetable Served With Tamarind Sauce.

Strips Of Breast Chicken Marinated, Batter And Deep Fried.

Traditional Scottish Haggis, Lightly Spiced Rolled In Gram Flour Batter & Deep Fried.

Gram Flour Coated Fillet Of White Fish With Prominent Flavour Of ‘ajwain’ (caraway) Seeds.

Chopped Onion, Fresh Coriander & Roast Cumin In A Crispy Batter.

Mushroom Stuffed With Minced Mushroom, Cheese, Coated With The Paste Of Cloves And Yoghurt, Smoked And Grilled In Tandoor.

Home Made Cheese Marinated With Mint,yoghurt And Gram Masala, Skewers And Cooked In Tandoor.

With Fresh Yogurt,tamarind, Coriander And Mint Chutney, Garnished With Pomegranate.

Minced Lamb And Chicken Marinated With Fresh Ground Spices And Bell Pepper.

Cubes Of Chicken Tossed With Capsicum, Onion And Sweet Chilli Garlic Sauce.

Monkfish marinated with coconut, ginger, garlic and cheese.

Fresh Ginger And Garlic Boneless Morsels Of Chicken With Red Chilli Flakes.

Marinated With Crushed Chilli In A Crisp Batter.

Chopped Onion, Fresh Coriander & Roast Cumin In A Crispy Batter.

Succulent and juicy king prawn with yellow chilli, reduced yogurt and mustard marinade.

Boneless Chicken Breast Marinated With Fresh Fenugreek, Cream, Cheese And Hint Of Coriander Then Glazed In Tandoor.

King Prawn With Crushed Black Paper, Fenugreek Leaf, Yoghurt And Cardamom Cooked With Cream And Cashew Gravy.

White fish cooked in onion, tomato and bell pepper with chef special spices.

King Prawn In A Fresh Coconut Flacks, Green Chilli & Curry Leaves.

Chaskaa’s Chef Special Chicken Curry With Aromatic Spices.with Adding It Your Own Choice Aloo Or Green Peas.

Cubes of chicken with sesame seed, coconut and crushed black pepper.

Chaskaa's chef special lamb curry with aromatic spices. A recipe from the travelling tribes of north India.

Homemade Cottage Cheese With Onion, Tomato, Bell Pepper, Fresh Green Chilli And North Indian Spices.

Famous Check Peas Cooked To Give The Spicy Traditional Taste.

Spiced Yellow Lentils Tempered With Cumin, Onion, Garlic And Fresh Coriander

Aubergine Cooked With Tomato & Onion Based Masala.

Seasonal Mixed Vegetables With Onion, Tomato, Bell Pepper, Fresh Green Chilli And Punjabi Spices.

Fresh Spinach Delicacy Cooked With Indian Herbs.

Mushroom Cooked With Onion, Tomato, Garlic & Indian Herbs.

A vegetarian's delight of mushroom with green peas and onion saut.

Home Made Cheese Cooked In Cashew Nut And Onion, Tomato Based Sauce Infused With Traditional Spices.

Spiced cauliflower and green peas in a tangy tomato, Onion masala

Fresh homemade cheese cooked with two ways of onion in a chef special gravy.

Chicken Breast Cooked With Coconut, Curry Leaf And South Indian Spices.

Boneless Morsels Of Chicken Tikka Simmered And Finished In Creamy Tomato Sauce.

Chicken Breast Cooked With Caramelized Onion, Bell Pepper, Tomato, Green Chilli And Coriander.

Tender Chicken Cooked Fresh Spinach And Freshly Made Ground Spices.

Tomato, Almond,cashew And Coconut Based Mild Creamy Curry, Cooked With Breast Of Chicken.

Chicken Tikka with chopped onion, tomato and cashew based creamy sauce. Scottish recipe perfected by Chaskaa's Chef.

Cubes of chicken cooked with fenugreek leaves and ground Spices. A creamy yummy chicken to go with rice or, bread.

Diced Lamb Cooked With Caramelized Onion, Bell Pepper, Tomato Green Chillis With Finished Of Cream

Tomato, Almond, Cashew And Coconut Based Mild Creamy Curry.

Lamb cooked in Indian aromatic spices and spinach with touch of cream.

Hyderabadi Style slow fire cooked lamb with coconut, cashew, tomato and onion in a rich creamy curry. From the central Indian town of Lucknow

Boneless lamb with curry powder, ground spices and ginger, garlic cooked in home style way.

Mango, Mint Yogurt, Onion Chutney, Mixed Pickle, Mixed Raita

chopped onion, fresh coriander & roast cumin in a crispy batter.

Traditional Scottish haggis, lightly spiced rolled in gram flour batter & deep fried.

Fresh ginger and garlic boneless morsels of chicken with red chilli flakes.

Cubes of chicken tossed with capsicum, onion and sweet chilli garlic sauce.

Gram flour coated fillet of white fish with prominent flavour of ‘Ajwani’ (caraway) seeds.

Minced lamb and chicken marinated with fresh ground spices and bell pepper.

Pastry parcels stuffed with potato & vegetable served with tamarind sauce.

Boneless morsels of chicken tikka simmered and finished in creamy tomato sauce.

Succulent pieces of lamb tossed with ginger, bell pepper and tomato in a tangy sauce.

Chicken tikka with chopped onion, tomato and cashew based creamy sauce. Scotland Ever Popular.

Chicken breast cooked with caramelized onion, mixed peppers, tomato, green chilli and coriander.

Boneless Lamb with curry powder, ground spices and ginger, garlic cooked to a home style Recipe.

Diced Lamb cooked with caramelized onion, mixed peppers, tomato, green chillies finished with cream.

Spiced yellow lentils tempered with cumin, onion, garlic and fresh coriander.

Famous chickpeas cooked to give the spicy traditional taste

Home made cheese cooked in cashew nut and onion, tomato based sauce infused with traditional spices.

Chopped onion, fresh coriander & roast cumin in a crispy batter.

Home made cheese marinated with Mint, Mango, Yoghurt and Gram Masala, skewer and cooked in tandoor.

Strips of breast chicken marinated in batter and deep fried.

Boneless morsels of chicken with red chilli flakes, fresh ginger and garlic.

Gram flour coated fillet of white fish with prominent flavour of ‘Ajwain’ (caraway) seeds.

Minced lamb and chicken marinated with fresh ground spices and mixed peppers.

Traditional Scottish haggis, lightly spiced rolled in gram flour batter & deep fried.

Baby potatoes with mustard seeds, fresh coriander, touched with onion and tomato sauce.

Chicken breast cooked with caramelized onion, mixed peppers, tomato, green chilli and coriander.

Boneless lamb with curry powder, ground spices and ginger, garlic cooked to a home style Recipe.

Succulent pieces of lamb tossed with ginger, Mixed pepper and tomato in a tangy sauce.

Homemade cottage cheese with onion, tomato, bell pepper, fresh green chilli and north indian spices.

Chicken Tikka with chopped onion, tomato and cashew based creamy sauce. Scotland ever popular

Famous chickpeas cooked to give the spicy traditional taste

Tomato, almond, cashew and coconut based mild creamy curry, cooked with breast of chicken.

A bowl of chickpea curry on a plate with puffy flatbread.

Fresh Ginger And Garlic Boneless Morsels Of Chicken With Red Chilli Flakes. Served with rice & curry sauce.

Soft, fried lentil dumplings with crunchy, savory flour crackers topped with yogurt & chutneys.

Lip smacking chaat recipe made with samosas, chana masala, various chutneys and spices.

A chaat snack made with crispy fried spinach fritters topped with green tangy and sweet tamarind chutneys.

Tandoori-roasted chicken with a luscious tomato sauce bathed in copious butter. Served with rice.

Crispy potato patties topped with spicy chickpea curry.

Vibrant Indo-Chinese dish. Paneer cubes tossed in a spicy, tangy, and sweet sauce. Served with Rice.

Vibrant Indo-Chinese dish. Chicken pieces tossed in a spicy, tangy, and sweet sauce. Served with Rice.

Pastry Parcels Stuffed With Pototo & Vegetable Served With Tamarind Sauce.

Strips Of Breast Chicken Marinated, Batter And Deep Fried.

Gram Flour Coated Fillet Of White Fish With Prominent Flavour Of ‘ajwain’ (caraway) Seeds.

Chopped Onion, Fresh Coriander & Roast Cumin In A Crispy Batter.

Traditional Scottish Haggis, Lightly Spiced Rolled In Gram Flour Batter & Deep Fried.

With Fresh Yogurt,tamarind, Coriander And Mint Chutney, Garnished With Pomegranate.

With Fresh Yoghurt, Tamarind, Coriander And, Mint Chutney, Garnished With Tangy Pomegranate Seeds.

Mushroom Stuffed With Minced Mushroom, Cheese, Coated With The Paste Of Cloves And Yoghurt, Smoked And Grilled In Tandoor.

Home Made Cheese Marinated With Mint,yoghurt And Gram Masala, Skewers And Cooked In Tandoor.

Minced Lamb And Chicken Marinated With Fresh Ground Spices And Bell Pepper.

Monkfish marinated with coconut, ginger, garlic and cheese.

Fresh Ginger And Garlic Boneless Morsels Of Chicken With Red Chilli Flakes.

Cubes Of Chicken Tossed With Capsicum, Onion And Sweet Chilli Garlic Sauce.

Broccoli Florets Marinated In A Rich Mixture Of Cream, Hung Curd, Processed Cheese, And Spices Like Cardamom And Garam Masala.

Succulent and juicy king prawn with yellow chilli, reduced yogurt and mustard marinade.

Boneless Chicken Breast Marinated With Fresh Fenugreek, Cream, Cheese And Hint Of Coriander Then Glazed In Tandoor.

Baby Lamb Chop Marinated With Mint, Fresh Green Chilli And Home Made Species.

A Popular, High-Heat Appetizer Featuring Tenderized Squid Rings Or Tentacles, FlashFried Or Sautéed Until Golden And Succulent

King Prawn Sauted With Ginger, Garlic, Mixed Pepper & Honey Sauce.

Boneless Chicken Marinated In Yogurt And A Distinct Blend Of Pickling Spices.

Home Made Cheese Marinated With Mint, Yoghurt And Gram Masala, Skewers And Cooked In Tandoor.

Ginger And Fresh Garlic Boneless Morsels Of Chicken With Red Chilli Flakes.

Baby Lamb Chop Marinated With Mint, Fresh Green Chilli And Home Made Species.

Monk fish marinated with coconut, ginger, garlic and cheese.

Succulent and juicy king prawn with yellow chilli, reduced yogurt and mustard marinade.

Broccoli Florets Marinated In A Rich Mixture Of Cream, Hung Curd, Processed Cheese, And Spices Like Cardamom And Garam Masala.

Combination of Chicken tikka, seekh kebab, king prawn and tender lamb chops served with curry sauce and salad.

A Vibrant, Tangy Indian Appetizer Featuring Boneless Chicken Marinated In Yogurt And A Distinct Blend Of Pickling Spices.

Grilled Lamb Chops Cooked With Onion, Mixed Pepper, Tomatoes & Fresh Ground Spices.

Chicken Breast Cooked With Coconut, Curry Leaf And South Indian Spices.

Boneless Morsels Of Chicken Tikka Simmered And Finished In Creamy Tomato Sauce.

Chicken Breast Cooked With Caramelized Onion, Bell Pepper, Tomato, Green Chilli And Coriander.

Tender Chicken Cooked Fresh Spinach And Freshly Made Ground Spices.

Tomato, Almond,cashew And Coconut Based Mild Creamy Curry, Cooked With Breast Of Chicken.

Chicken Tikka With Chopped Onion, Tomato And Cashew Based Creamy Sauce. Scottish Recipe Perfected By Chaskaa's Chef.

Cubes Of Chicken Cooked With Fenugreek Leaves And Ground Spices. A Creamy Yummy Chicken To Go With Rice Or, Bread.

Diced Lamb Cooked With Caramelized Onion, Bell Pepper, Tomato Green Chillis With Finished Of Cream

Tomato, Almond, Cashew And Coconut Based Mild Creamy Curry.

Lamb Cooked In Indian Aromatic Spices And Spinach With Touch Of Cream.

Hyderabadi Style slow fire cooked lamb with coconut, cashew, tomato and onion in a rich creamy curry. From the central Indian town of Lucknow

Chaskaa’s Chef Special Chicken Curry With Aromatic Spices.with Adding It Your Own Choice Aloo Or Green Peas.

Cubes Of Chicken With Sesame Seed, Coconut And Crushed Black Pepper.

From the coastal shores of Goa, Slow cooked lamb shank with caramelized onion, black pepper, cardamom and Indian herbs served with poppy seeds and curry leaf rice.

Chaskaa’s Chef Special Lamb Curry With Aromatic Spices.

King prawn, monk fish, squid and white fish cooked in karahi masala.

King Prawn With Crushed Black Paper, Fenugreek Leaf, Yoghurt And Cardamom Cooked With Cream And Cashew Gravy.

Mustard Tempered And Curry Leaves In A Monk Fish With Coconut, Tomoto, Onion Based Sauce.

King Prawn In A Fresh Coconut Flacks, Green Chilli & Curry Leaves.

Homemade Cottage Cheese With Onion, Tomato, Bell Pepper, Fresh Green Chilli And North Indian Spices.

A Flavorful, Tangy North Indian Curry Featuring Tender Boiled Chickpeas And Soft Potatoes Simmered In A Rich Tomato-Onion Gravy

A Rich, Creamy, And Smoky Punjabi Lentil Dish Made From Slow-Cooked Whole Black Lentils And Red Kidney Beans.

Aubergine Cooked With Tomato & Onion Based Masala.

Spiced cauliflower and green peas in a tangy tomato, Onion masala

Seasonal Mixed Vegetables With Onion, Tomato, Bell Pepper, Fresh Green Chilli And Punjabi Spices.

Fresh Spinach Delicacy Cooked With Indian Herbs.

Baby Corn Fenugreek And, Spinach, Cooked Together With Fragrant Kashmiri Red Chillies And Flakes Of Garlic.

Fenugreek Leaves And Peas, Cooked In A Fragrant And Creamy Gravy.

Home Made Cheese Cooked In Cashew Nut And Onion, Tomato Based Sauce Infused With Traditional Spices.

Baby Potato, Fresh Cauliflower Tempered With Cumin, Ginger & Garlic.

Mango, Mint Yogurt, Onion Chutney, Mixed Pickle, Mixed Raita

Curry + side + drink. Choose 1 curry, 1 rice/naan, and half pint of beer/glass of house wine/soft drink.

Fresh leaves, Green Papaya, Ripe Mango, pine nuts, orange and mango dressing. V

Scottish freshwater cray fish, sweet pink grapefruit, avocado paprika mousse

Roasted Scottish potato in vegetable ghee, tossed in gun powder spices to that adds bang of flavours to pallet. VG

Pan-fried lightly spiced patties made with spinach, green peas along with Stuffed apricot. VG

Sweet Romano chilli pepper stuffed with haggis, tatties, raisins

Indian cottage cheese, mix pepper, onion marinated with yoghurt and spices. V

Gamba prawns marinated with sun kissed tomato paste and garlic

Chicken, hung yoghurt-infused in arran mustard. Dedicated to our community.

Minced venison with white cheddar cheese and saffron

Homemade minced coronation chicken lettuce parcels, sweet chilli dressing

Finely diced yam, cumin infused figs

Cod marinated with konkani spices

Hand-dived king scallops from the West Coast, lightly seasoned with green chilli and curry leaf, finished over coals with a brown-butter spoon at the pass. We serve them on the half-shell with the roe still attached.

North Sea monkfish in a scotch bonnet, yoghurt, and fenugreek marinade, cooked through in the tandoor. The fish is firm enough to take the heat without flaking, which is exactly why we use it.

Chicken, clotted cream, cheddar cheese, crushed pepper

Partridge marinated in cinnamon, honey and ginger

New-season lamb from a Borders farm, marinated overnight in yoghurt, ginger, and Kashmiri chilli, then finished pink in the tandoor's hottest section. Three to a plate, on the bone, served with a mint-coriander chutney that we crush in-house every morning.

Chicken, coconut and almond, creamy sauce

Chicken tikka in tomato, honey and cream-based sauce with 20 ingredients to produce this famous Delhi curry

A rich north Indian dish cooked in a kadai pot with fragrant ground coriander, ginger, garlic, whole chilli with tomato

Chicken, green chilli, garlic, onion, tomato

Marinated slow cooked lamb with tomato and onion

Lamb cooked in fried banana shallots with bhuna masala

Prawns cooked in Kerala spices, peanut, coconut with onion and tomato

Home made indian cottage cheese, Fenugreek Leaves, in silky tomato onion sauce. V

All seasonal vegetable cooked with rich chopped masala. V

Semi-dry preparation of chickpeas in onion and tomato-based gravy, flavoured with caraway seeds. V

Red lentil tempered with ghee. V

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

12 hrs slow cooked lamb shank with turmeric and fresh tomatoes and poppy seeds

North Atlantic monkfish cooked in sweet tamarind sauce, with Andra spices

Homemade Indian cottage cheese, Fenugreek leaves, in silky tomato onion sauce

Fresh okra tossed in pickling spices

V

Beautifully marinated and grilled Scottish salmon with kala Channa salad, and Persian style cous cus, garlic yoghurt tahini sauce

Fire grilled Cajun chicken with kala Channa salad, and persian cus cus and mint yoghurt sauce

V

V

V

V

V

V

V

V

V

V

Our full array of delicious canapes (1 p.p.) accompanied by your choice of tea

The same as our traditional package + a glass of prosecco (125ml glass p.p.)

The same as our traditional package + cocktail (ask server for cocktail selection)

Glazed with mango coulis on toasted coconut sponge

Layers of pistachio sponge, coffee buttercream and chocolate ganache

with white chocolate shards, mango coulis and pistachio crumble

with jaggery caramel, popcorn and peanuts

3 scoops - ask for your smiley server

3 scoops - ask for your smiley server

Scottish tablet ice cream, vanilla ice cream, caramel sauce, short bread and topped with whipped cream

Sharing TAWA grill (for 2) 2 chicken tikka, 2 cheesy chicken Tikka, 2 lamb chop, 2 Venison Sheekh kebab and 2 grilled fillets of seabass & 1 Butter Naan.

Baby aubergines on salan sauce. We char them whole over coals first, then split and dress in the sweet-sour gravy before serving.

Scottish pin-boned sea bass fillets bursting with spiced masala, on sautéed moongdal and buttered kale, finished with a malabari coconut sauce. The coconut sauce perfumes the fish as the dish rests at the pass.

Lightly spiced cod served with herb infused sweet potato mash and broccoli, bhuna sauce

Scottish salmon, fenugreek, kashmiri chilli infused and light spices served on Bombay aloo, sautéed asparagus with silky tomato sauce

A South Indian specialty Scottish sea food mix, cooked with mild kerala spice sauce. It's truly a carnival for those craving seafood.

Scottish fillet of lamb marinated in ground herb spices, served with okra and tandoori pineapple with lazes sauce.

Chicken breast stuffed with nuts and honey mince. Served on sag aloo and korma sauce.

A whole leg of Scottish lamb, marinated for twenty-four hours in a paste of yoghurt, garlic, ginger, and a dozen toasted spices, then slow-cooked in the tandoor and served with nihari sauce. Feeds two with sides; orders accepted at booking.

Scottish Lobster tail tossed with shallots, tomato and peppercorn. Served with basmati rice.

Duck breast marinated in ginger, garlic and cardamom served on sautéed fennel and buttered beans with silky smooth tangy sauce

Succulent hand-crafted dumplings. Choose filling: Vegetable or Chicken. 4pcs £5.50; 10pcs £14.00

spiced sesame soup. 4pcs £6.50; 10pcs £16.00

pan-fried. 4pcs £6.50; 10pcs £16.00

4pcs £6.50; 10pcs £16.00

4pcs £6.50; 10pcs £16.00

A delightful medley of steamed, kothe, chilli & choila momo served with a tangy tomato chutney.

Crispy shells filled with potato, chutneys, onions, sev, pomegranates, chickpeas and spiced water.

Crispy shells loaded with sweet & sour chutneys, creamy yoghurt, sev, onions, pomegranates.

Crushed Samosa topped with chutneys, yoghurt onions, sev, pomegranates and fresh coriander.

Crunchy noodles salad with chickpeas, onions, tomatoes and green chillies. (spicy)

Spiced potato croquette with warming spices.

Lightly spiced fritters.

Lightly spiced fritters.

Zesty lamb salad with garlic, lemon, mustard oil, onions, tomatoes and beaten rice.

Nepali-style spiced chicken skewers. Served with tangy sauce and puffed rice.

Chef’s special chilli and garlic sauce tossed with lemon juice, crushed chillies and ginger. (spicy) Paneer* (cottage cheese)

Chef’s special chilli and garlic sauce tossed with lemon juice, crushed chillies and ginger. (spicy) Chicken (battered)

Chef’s special chilli and garlic sauce tossed with lemon juice, crushed chillies and ginger. (spicy) King Prawns

Selection of various vegetable pakoras, spiced potato bites and samosa.

Chicken tikka, seekh kebabs (chicken & lamb) and pakoras.

Nepali feast with dal, chicken curry, vegetable curry, rice, tomato chutney, masala pappad, salad and dessert.

Traditional Nepali platter with dal, two vegetable curries, rice, tomato chutney, masala pappad, salad and dessert.

Extras!

Extras!

Extras!

House special gravy tempered with carom seeds, garlic and jimbu, a Nepali herb.

House special gravy with sesame, timur pepper, peppers and onions.

A classic heart-warming spinach dish cooked with cumin, coriander, dry fenugreek and our house special gravy.

Fresh mint, spinach, coriander and green chilli heat. (medium to hot)

A high-protein spicy dish prepared using lentils, peppers and onions. (medium to hot)

Hot curry packed with garlic and fresh green chillies.

Extra hot red chilli curry with peppers, onions and a hint of lemon.

Chicken tikka in creamy fenugreek, almond and cashew gravy. (sweet & mild)

Our chef’s take on the British classic Chicken Tikka Masala. Creamy and delicious! (mild)

Tender lamb with spiced minced chicken in rich gravy. (medium)

Black lentils slow-cooked with onions and tempered with garlic and jimbu, a Nepali herb. A true Nepali Classic!

Peas & soft paneer (cottage cheese) cooked in a beautiful blend of cashew sauce and house special gravy topped with fresh fenugreek.

(cottage cheese)

Chicken tikka, seekh kebab (chicken & lamb), lamb chop, king prawn.

Add extra topping £0.25p - Chilli or Coriander

(sweet, contains raisins)

Spiced lentils cooked with onions, mustard seeds, garlic and tomatoes.

Paneer cooked in a creamy fenugreek, almond & cashew gravy. (sweet & mild)

(Okra curry)

(Aubergine curry)

(Cauliflower & potato curry)

(Potato & mustard seeds curry)

Our Signature Lunch — 4 chicken or vegetable momo + chicken or vegetable chow mein + soft drink

Traditional Nepali set meal with seasonal vegetable curry, lentils (daal), basmati rice, naan, and a fresh salad. Add-ons: Paneer +£2.50, Chicken Curry +£3.00, Lamb Curry +£6.00, 4 chicken or vegetable momo +£5.00

Traditional Steamed, succulent momo. One of Nepal’s most famous dishes. Choose your filling: Vegetable or Chicken. Available styles: Chilli Garlic (spicy) + £1.00, Jhol (served in spiced broth) + £1.00

Spiced potato patty, cheese, sliced onion and tomato, Kathmandu masala, mint chutney and garlic-coconut chutney, toasted until crisp, topped with fried green chilli and crunchy sev.

Warm Sel roti (rice doughnut) served with cinnamon-spiced mascarpone, local honey, toasted pistachios. Our modern take on a Nepalese festive food.

Warm, soft milk dumplings soaked in a fragrant cardamom sugar syrup. Add a scoop of ice cream £1.00

A tasting journey through three Nepalese favourites: Coconut Laddu; Malpua (traditional sweet pancake); Kaju Katli (cashew fudge). Nutty, caramelised and delicately spiced.

Traditional frozen dessert, rich and creamy with almonds and pistachios.

Vanilla or strawberry ice cream, finished with chocolate sauce.

Premium House Lager

Nepalese Beer

Premium House IPA

Rum, fresh lime, mint and sugar, topped with soda water.

Bourbon, sugar, and bitters. Stirred smooth and finished with a citrus twist.

Tequila and Cointreau with freshly squeezed lime juice, balanced with the sweetness of agave and salt on the rim.

A vibrant mix of gin, Cointreau, and fresh lime balanced with a touch of grenadine for a delicate sweetness and a striking ruby finish.

Fresh lime, mint and sugar topped with soda water for a crisp, refreshing drink bursting with citrus and herbal notes.

A vibrant classic combining orange juice and grenadine, creating a beautiful layered drink that is sweet, fruity and smooth.

A sparkling, vibrant drink bursting with sweet raspberry and zesty lemonade, finished with fresh mint.

A dazzling blend of sweet cherry and pink lemonade, finished with a touch of glitter for a magical shimmer.

Classic, Raspberry, Rhubarb & Ginger

Lentils tempered in a delicate mix of onion, garlic, tomato & fresh coriander. 🌶️

Mixed vegetable curry made in delicate tomato & onion-based sauce. 🌶️

Thick spinach sauce with cottage cheese. 🌶️

A rich gravy of tomatoes, butter cream & spices with chunks of cottage cheese. 🌶️

Boiled chickpeas in a slow cooked broth of Nepali spices & herbs. 🌶️🌶️

Okra & tomato cooked in a medium onion, garlic & ginger sauce. 🌶️🌶️

Whole lentils & beans slow-cooked with butter & cream. 🌶️

Dry ghee roasted crispy potato with timur and lashings of chilli. 🌶️🌶️

Spinach sauce served with tempered potatoes. 🌶️🌶️

Cottage cheese with diced bell peppers, onions & fresh coriander. 🌶️🌶️

A combination of mushrooms in a spiced curry with onions, tomato, ginger & garlic. 🌶️

Seasoned green leaves gently toasted with fenugreek seeds, cumin and Himalayan spices. 🌶️

with rice or naan. 🌿

with rice or naan. 🌶️🌿

with chips. 🌿

Assortment of 3 Poppadum's, spiced onions, mango chutney, mixed pickle & Gautam's chutney.

Okra Fries with Gautam's mint & mango chutney.

Classic Nepali steamed dumplings, served with Gautam chutney. 🌶️🌿

Classic Nepali vegetarian steamed dumplings, served with Gautam chutney. 🌶️🌿

Strips of marinated chicken breast fillets coated in a spiced batter & deep fried, served with Gautam chutney. 🌶️

Homemade vegetarian samosas served with a side of spiced chickpeas. 🌶️🌿

Diced potatoes & chopped onions coated in gram flour, served with Gautam's chutney. 🌶️

Deep fried flat bread served with king prawn fillings. 🌶️🌿

Mix of chicken, vegetable & malekhu ko macha (fish) pakoras, served with Gautam's chutney. 🌶️

Deep fried flat bread served with the above fillings. 🌶️🌿

Marinated premium chicken cuts with red onions & beaten rice from Kathmandu. 🌶️🌶️

Tandoori grilled cottage cheese served with mixed bell peppers and onions, served with mint sauce. 🌶️🌶️

Panga fish marinated with a Malekhu inspired batter served with a Nepali Gautam chutney. (Malekhu is a small Nepali town know for its popular fish dishes) 🌶️

Lamb mince kebab with freshly ground spices, ginger & garlic cooked in the tandoor, served with mint sauce. 🌶️🌶️

Chicken breast marinated in yoghurt sauce with fresh garlic & ginger, served with mint sauce. 🌶️🌶️

Chicken pakora, vegetable pakora, fish pakora, chicken tikka, seek kebab & king prawns, served with Gautam chutney & mint sauce. (SERVES 2) 🌶️🌶️

Trio of lamb chops marinated with ground spices, garlic & ginger. Served with mint sauce. 🌶️🌶️🌶️

Barbecued king prawns with fresh garlic & mustard seeds, served straight from the oven. 🌶️🌶️

Mildly spiced sauce with onion & coconut topped with fresh cream to finish.

Diced chicken tikka infused in a special tomato sauce with fresh peppers & onions. 🌶️

Chicken tikka in a tangy ginger & garlic-based sauce with a touch of pickles & chickpeas. 🌶️🌶️

Slow cooked spinach & cuts of chicken breast with hints of garlic & ginger. 🌶️

Chicken breast prepared in a hot, sweet and sour sauce creating the perfect balance of flavours. 🌶️

Chicken breast cooked in a deep Karahai sauce with caramelised onions & peppers. 🌶️🌶️

Rich spiced sauce infused with tomato & onions in a thick gravy. 🌶️

Medium spicy dish with onion, tomato & bell peppers in a rich gravy sauce. 🌶️🌶️

Red hot chilli sauce slow cooked with tender cuts of chicken breast for unique depth of flavour. 🌶️🌶️🌶️

Fried chicken in a garlic & chilli sauce with onion & peppers. A balance of tangy & spice. Served with garlic naan. 🌶️🌶️🌿

Chicken on the bone inspired from the villages of Nepal, slow cooked in a low heat with a base of onions, garlic, tomato & ginger and finished off with a dash of spices & herbs. (ON THE BONE) 🌶️🌶️

Village classic - boneless fish (pangasius) in a pakora batter with mustard seeds, curry leaves & garlic. 🌶️

Julienne peppers, onions & ginger in a hot tangy sauce to warm you from the cold. (LAMB 16.50) 🌶️🌶️🌶️

Lamb cooked in a rich & aromatic gravy of fenugreek leaves & spices. 🌶️

Marinated & slow cooked lamb shank infused with the finest spices to compliment the dish, fit for royalty. 🌶️🌶️

Medley of diced lamb, makhni lentils & spinach cooled with a hint of pickles. 🌶️🌶️

Tandoori lamb chops in a thick onion & chopped masala gravy. 🌶️🌶️

Beautiful marriage of lamb & okra in a dry gravy sauce. 🌶️🌶️

Chicken on the bone inspired from the villages of Nepal, slow cooked in a low heat with a base of onions, garlic, tomato & ginger and finished off with a dash of spices & herbs.

Julienne peppers, onions & ginger in a hot tangy sauce to warm you from the cold.

Chicken breast cooked in traditional south Indian curry with a variety of spices paying homage to the region. 🌶️🌶️

Julienne of peppers, mushrooms & chicken tikka, served on a bed of sizzling onions. 🌶️🌶️

Julienne of peppers, mushrooms & king prawns served on a bed of sizzling onions. 🌶️🌶️

Chicken tikka in a creamy tomato sauce with butter & fenugreek. 🌶️

Succulent chicken breast served in a uniquely hot garlic & chilli sauce. 🌶️🌶️🌶️

Kashmiri dish brought to Nepal by Indian Gurkha's prepared in a dark gravy flavoured with garlic, ginger & aromatic spices. 🌶️

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Marinated king prawns cooked in the tandoor oven with fresh garlic & mustard seeds served straight from the oven. 🌶️🌶️

Tender lamb chops delicately spiced & cooked in the tandoor oven. 🌶️🌶️🌶️

Yoghurt marinated chicken breast with garlic, ginger & freshly ground spices. 🌶️🌶️

Freshly ground spices, garlic & ginger with marinated lamb mince. 🌶️🌶️

Tandoori cottage cheese cooked in masala marinade served with bell peppers & red onions. 🌶️🌶️

Mix platter of chicken tikka, seek kebab, paneer tikka, lamb chop & king prawn. 🌶️🌶️

Our delicately flavoured peshwari naan with sweet coating of nutella, served with a scoop of ice cream.

Deep fried doughnut dumplings dipped in rose-cardamom flavoured sugar syrup. (Served hot with a scoop of vanilla ice cream)

Traditional Indian ice cream. (3 scoops)

(Served with a scoop of ice cream)

Rich, double creamed vanilla flavoured ice cream served with chocolate sauce. (3 scoops)

A Gautam's creation like no other. Floral notes of lychee and vibrant citrus. If you are looking for an exotic experience this cocktail will hit the spot.

Malibu rum, coconut, butterfly pea tea & lychee. A delicate tropical escape inspired by the colourful orchids and misty valleys of the Himalayas.

Tequila, ripe mango, fresh lime & chilli. Inspired by the bold flavours of South Asia, this vibrant margarita blends tropical sweetness with a slow-building warmth and a touch of heat.

Our Mojito is made with fresh mint picked daily, Havana Rum muddled with fresh lime juice and sugar.

An approachable Merlot w/concentrated flavours of plums & blackberries w/subtle hints of oak & vanilla. CHILE

The palate is soft & silky, bursting w/spicy flavours of black pepper, dark chocolate, wild berries & vanilla. ITALY

Pronounces intensity of primarily rasberry, cherry and plum varietal fruit characters with complex notes of spice and leather. Full bodied with fine, soft tannins and well balanced acidity. SPAIN

Delicate colour w/garnet tones. On the nose, it has aromas of cherries, wild strawberries & fresh blackcurrant. An elegant & smooth palate w/ fruity, smoky & minty hints. FRANCE

Really fresh & crisp South African Chenin Blanc, a hint of ripe exotic fruit & a delicious citrus. Green apple flavours & a great minerality at the end. SOUTH AFRICA

A delightful ripe Alsace Pinot Gris, generous & food-friendly displaying tropical fruits, apricot & gingerbread aromas w/a delicate & refreshing finish. FRANCE

Bursting with notes of passionfruit, blackcurrant and fresh herbs, this Sauvignon Blanc has a sweet fruit characters and crisp acidity, combined to create a palate that is fresh with a zesty mineral finish. NEW ZEALAND

A vibrant and coastal white from the Salnés Valley in Galicia. Highly aromatic, bursting with fresh-cut grass, citrus peel, and wild white flowers. Zesty and "mouth-blasting" freshness. SPAIN

660ML BTL

275ML BTL - ALCOHOL FREE

330ML BTL

500ML BTL

500ML BTL - ALCOHOL FREE

VODKA

VODKA

VODKA

Tangy chickpeas tossed with onions, green chutney & sweet yoghurt with tamarind. (D)(G)

Golden fried onion fritters in a lightly spiced gram flour batter, served with chutney. (v)

Fresh fish fillets marinated in spices, dipped in chickpea flour batter, and crisp fried.

Juicy chicken pieces marinated in cream, yogurt & spices, cooked in a tandoor. (D)

Classic slow-cooked chicken in a velvety tomato, butter & cream sauce. (D)

Cottage cheese cooked with peppers, onions & tomato masala, finished with ginger. (D)

Signature slow-cooked black lentils simmered overnight, finished with butter & cream. (D)

Traditional Indian bread baked in tandoor. (D)(G)

Fragrant long-grain basmati rice.

Anglo-Indian style curry with warming spices, potatoes & aromatic gravy.