Crispy Sichuan Duck Leg
Slow-roast duck coated in tingly, citric Sichuan pepper, with orange-infused sweet potato mash and pak choi.
Tandoori Fish Kebabs
Flaky fish in a fiery coating jostles with a feisty & fresh chickpea salad, while raita calms them both down.
with pickles & sushi rice (VEGAN)
Chicken Korma with Pilau Rice
Nutty, mild yoghurt-turmeric curry coats our tender diced chicken breast. A full-bodied favourite.
The original extra-spicy curry house favourite, inspired by the fresh, fragrant flavours of coastal South India.
Lebanese Chicken Legs
This is a great example of Lebanese cuisine’s affinity for naturally rich vegetable and legume-based dishes.
Harissa Vegetable Flatbreads
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.
Green Thai Chicken Curry
Classic succulent chicken curry with green aubergines and sweet aromas of galangal, lime leaf, lemongrass & Thai basil.
Malaysian Lamb Stir Fry
This succulent lamb is an example of how southern Chinese-style cooking has become richer and spicier in its Malaysian incarnation
Prawn Hakka Noodles
Prawns and fresh vegetables in a lip-smackingly spicy, exuberantly colourful Indian-Chinese noodle stir fry.