5.30 – 7pm, Monday to Thursday, 5.30 – 6.30pm on Fridays and 5.00 – 7.00pm on Sundays.
We would kindly ask for all early bird tables to be vacated by 8.15 on Fridays and 8.30 all other days, to facilitate the next sitting.
€23.95pp
| Starters | |
|---|---|
|
SABJI TIKKI Full-flavoured, pan-fried vegetable and potato cakes with green peas, mint leaves, and spices. Complemented with a sauce of tamarind and banana yoghurt. |
|
|
MURGH TIKKA Boneless and lean Tandoori chicken legs, flavoured with chillies, garam masala and fresh lime juice. Served with pomegranate yoghurt |
|
|
CALAMARI Squid coated in a crispy semolina crust, served with a spice infused tomato chutney. |
|
|
PORK VARUVAL Pork marinated with star anise, chilli powder, black pepper, curry leaves, ginger, and garlic. |
|
|
COORG PRAWN FRY Tiger prawns in a light batter of red chilli, onion seeds, fennel seeds, black pepper, lemon, and black salt. |
|
|
Main Courses All mains are served with potatoes, pulao rice and plain Naan bread. Regular tea or coffee included |
|
|---|---|
|
MURGH MAKHANI Punjab Chicken breast pieces mixed with fenugreek leaves, red chilli powder, tomato, onion, melon seeds, cardamom, ginger, garlic, and cream. Delicately blended to give a uniquely full-flavoured dish. |
|
|
HALDI MURGH Maharashtra Our Head Chef Anubhav's home favourite. Chicken with fresh turmeric paste, yoghurt, mace, nutmeg, poppy seeds and sesame seeds all slow cooked to extract delicate flavours. |
|
|
KOZHI VARUTHA CURRY Tamil Nadu Roasted coconut peppercorns, kalpasi, cinnamon and cardamom. Full-flavoured, spicy chicken dish. |
|
|
LAL MAAS Rajasthan Lean leg of lamb, slow cooked on the bone with garlic, ginger, coriander seeds, tomatoes, red chillies and our special blend of garam masala. Served boneless. |
|
|
MANGO PRAWN Kerala A favourite dish, tiger prawns in a beautiful mango sauce tempered with curry leaves, tamarind, and coconut milk. |
|
|
PALAK KOFTA Lucknow Spinach dumplings in a creamy tomato and garlic sauce. An all time Rasam favourite. |
|
|
GATTA CURRY Rajasthan Gatta (gram flour dumplings), soya chunks, carrot, green beans and peas, in a yoghurt and onion sauce. |
|
| Supplements | |
|---|---|
| Extra portion rice/Naan | 1.50 |
| Flavoured Naan | 2.00 |
| Extra poppadum | 2.00 |
| Herbal tea | 2.00 |
| Specialty coffee | 2.00 |
| Dessert | 5.00 |