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A perfect mix of north Indian and South Indian street food

Cottage cheese coated in a special Burmese spice paste. A true legacy of the Indians who lived in Myanmar

A small plate portion of round potatoes in the delicious skinner sauce

Hakka recipe from the back alleys of Tangra. A tribute to Nelson Wang.

Red lentil fritters served with a chickpea and lentil dip. The perfect comfort food.

Hung yogurt kebabs stuffed with saffron, pomegranate and black pepper

Minced chicken skewers flavoured with sugarcane and chilli

Hakka recipe from the back alleys of Tangra. A tribute to Nelson Wang

Cold curried chicken on lettuce. A legacy of the Raj

Anglo-Indian mutton masala on a crusty toast

Hard boiled eggs wrapped in a spicy masala minced mutton and boiled potato mixture

Elephant foot yam roundels, saffron flatbread, date chutney and carrot puree Maratha Empire, 1700 C.E

Soft cottage cheese coated with special spices and crispy dal papad, a creation from the streets of New Delhi. Tastes as firecracking as its name New Delhi, 1990 C.E

Minced vegetables enveloped in flaky dough tapped with apricot oil and black sesame seeds Hunza Valley, 1600 C.E

Soft shahi beetroot kebabs from the court of the rulers of the Oudh state, 1720 C.E

Crispy triangular pastries filled with saffron and rosewater minced mutton preparation Nimatnama, 1500 C.E

Chicken wrapped in betel nut leaves with a fresh turmeric and jaggery chutney Ahom Kingdom, 1600 C.E

Roasted chicken with fenugreek, asafoetida, lemon and ground cumin Manasollasa, 1129 C.E

Deep fried Bengali sole in a red chilli and kasundi coating, ancestor of the modern day batter fried fish Bengal Club, 1827 C.E

Spicy potato curry stuffed bread. A classic recipe from the Indian diaspora in South Africa

Fiery Anglo-Indian prawns cooked on a griddle with coconut, chilli and coriander. Perfect with any of our signature drinks

Minced meat pie made in apricot oil.

Crispy Paneer marinated in yogurt on a bed of rose and saffron basmati rice Nushka-i-Shahjahani, Mughal Empire, 1650 C.E

Mung bean meatballs in a creamy onion rosewater and saffron rice. Saffron flatbreads to lap in up Nimatnama, 1500 C.E

An Anglo Indian preparation of paneer cooked in a tomato gravy. Butter garlic naan's on the side London, 1960 C.E

Crispy chicken marinated in a yogurt on a bed of rose and saffron basmati rice Nushka-i-Shahjahani, Mughal Empire, 1650 C.E

Mutton meatballs in a creamy onion, rosewater and saffron sauce. Saffron flatbreads to lap it up Nimatnama, 1500 C.E

An Anglo Indian preparation of chicken cooked in tomato gravy. Butter garlic naan's on the side London, 1960 C.E

Prawns from the bay of the Bengal cooked inside fresh coconut with coconut milk, turmeric and onion served with Mala-Akbari Paratha's Various Kingdoms

Whole grilled Harappan fish with turmeric and black pepper Served with a mustard rice Dholavira, 1700 B.C.E

Crispy flatbread from Kerala with a long history connected to Malaysia and Arabia

A basket of our fine date, saffron and garlic naan's Early Modern India, 1800 C.E

Saffron infused flatbread, a classic from post 1600's North India

Crusty on the outside, soft on the inside. Topped with fennel and honey, the Raghani Naan, a bread from the old streets of Peshawar is great to lap up any curry

Crispy twirled dough fried and then dipped in saffron and rosewater syrup served with warm saffron milk. Ancestor of the modern Jalebi Priyamkarrnrpakatha by Jinasura, 1450 C.E

Barley Pancakes fried in ghee, served with a honey caramel, sliced banana's and sesame seeds Rig Veda, 1500 B.C.E

Our version of the classic dessert invented by Menon. Sugar and vegan! La science du maitre d'hotel confiseur by Menon, 1700 C.E