Tandoori Fish Kebabs
Flaky fish in a fiery coating jostles with a feisty & fresh chickpea salad, while mint raita calms them both down.
Chicken Korma with Pilau Rice
Nutty, mild yoghurt-turmeric curry coats succulent diced chicken breast. A creamy, subtly fragrant, full-bodied favourite.
The original extra-spicy curry house favourite, inspired by the fresh, fragrant flavours of coastal South India.
Lebanese Chicken Legs
Maghmour, a chickpea-based Lebanese take on moussaka, with spice-rubbed roast chicken legs and bulgur.
Harissa Vegetable Flatbreads (vegan)
Bright, sweet vegetables, nutty chickpeas and harissa baked flatbread, accompanied by crispy courgette fries.
Crispy panko-coated aubergine fritters with fluffy rice and a full-bodied, alluringly silky Japanese-style curry sauce.
Mini Vegan Thali
A smorgasbord: succulent, intense baby aubergines, aromatic kidney bean curry and toasty cumin basmati rice.
Crispy Sichuan Duck Leg
Slow-roast duck coated in tingly, citric Sichuan pepper, with orange-infused sweet potato mash and pak choi.
Malaysian Lamb Stir Fry
Lamb stir-fried with spicy, zesty and herbal Malaysian flavours and topped with crispy onions and toasted coconut.
Minced lamb, peppers & harissa spread over delectably thin, crispy flatbread. With home-made baba ganoush.
Tofu Penang (vegan)
Lemongrass, Thai basil, galangal & lime add herbal zest to a Burmese chickpea tofu & green bean curry.
Prawn Hakka Noodles
Prawns and fresh vegetables in a lip-smackingly spicy, exuberantly colourful Indian-Chinese noodle stir fry.