Rye Bay hand dived scallops pan seared, served with
caramelised ginger, apple purée and pine nut podi for a
medley of sweet and spicy flavours. (N)
Strips of Devonshire Creedy Carver duck, roasted in
the tandoor, served with a drizzle of golden honey and
roasted sesame seeds. A revelation. (N)
Crisp fried soft shell crab in spicy home
made sauce. Drizzled with sweet chilli chutney.
Remarkable (D)
These spiced chickpea cakes are inspired by falafel,
made with roasted peanuts, sesame seeds, cumin
seeds, and lemon juice. (N) (V) (D)
Norwegian salmon from deeper and colder water,
gently marinated with yogurt, garam massala, ground
cumin and yellow chilli with a trace of fresh lemon (D)
Fresh pieces of white fish in a
crisp light spiced batter, tossed in
hot chilli garlic. Wow! (D)
This world famous Indian snack needs no introduction.
Crisp onions lighlty coated in gram flour, mixed with
mashed banana and deep fried into a fluffy golden
sphere. (D) (V)
Malai tikka, jumbo prawn, and Sheek kebab. They
lie overnight in a special marinade of lime juice and
jaggery, warm dark spices. (D)
The seduction is in the tumble. Potatoes with brown
skins, smoky-grilled, broken apart, tossed with butter,
crushed aromatic seeds and green herbs. With or
without chillies. Famous Indian street food. (D)
Roasted rack of lamb with Saffron sauce, crushed
garlic cloves, garam masala, cardamom, and lemon
juice. (D)
Pan fried king prawns, lightly
spiced and served on our hot thin puri bread.
Roasted paneer (indian cottage cheese) and broccoli
in chefs own marinade, sprinkled with fresh lime juice
and served with salad leaves and apple slices (D) (V)
Large cut of halibut in a subtle yoghurty marinade served on a bed of green spiced sauce. Succulent and simple. (D)
Crab simmered in a traditional Goa masala of onion, tamarind pulp, ground coriander, dried red chilli and curry leaves. Finished with coconut cream. Experience the intense sweet flavours of seafood with simple spicing. (D)
This is a traditional Goan spice blend of fresh coconut, red chilli, coriander seeds, and black peppercorns. The dish is given a modern British twist by poaching the lobster and then finishing it with melted butter. (D) (N)
This is a South Indian dish from Kerala, combines fresh ingredients in a simple way. Fresh Sea Bass fillets cooked in coconut milk, garlic and chilli. Served immediately after, garnished with the reserved curry leaves and coriander (D) (N)
Venison with green chillies, mace, cinnamon, bay leaf, and yogurt mixed with toasted spices. Simple and full of flavour (D)
Breast of Devonshire Creedy Carver duck, cooked with peanuts, sesame and tamarind. This is a beautiful dish with fragrant spices, complex flavours and a nutty richness. (N)
Partridge cooked with potatoes, red dried chillies, garlic cloves, grated nutmeg and cardomom. Garnished with pink pickled onions
Spiced lamb. The combination of braising and roasting makes the lamb really succulent and juicy. A traditional recipe of mango and onion sauce with Hyderabadi influence.
Breast of Cotswold chicken, coconut milk, bruised cloves, Cardamon pods, dried red chillies sautéed over medium heat until aromatic. Garnished with edible flowers and fried curry leaves.
Slowly braised Wiltshire Downland’s lamb, prepared with red chilli paste and crushed spices and cilantro. The authentic dish is slightly hot. Served with spiced raita. (D)
Breast of Cotswold white chicken slow cooked with garlic, ginger paste and black pepper, a favoured spice in Hyderabad. Garnished with ginger julienne and crushed peppercorns, lightly toasted.
One of our chef’s favourite. Tender chicken cooked in a tomato creamy sauce, and butter, infused with spicy flavours. (D) (N)
This is a favourite Parsi dish for a long time. Wiltshire Downland’s Lamb braised in a spicy gravy of green chillies, red chillies, cumin, garlic and ginger, finished with golden straw potatoes.
A mild chicken curry prepared with marinated Cotswold white chicken, yogurt, coconut milk, cashew nuts. The flavours are unbelievable. Strongly recommended. (D) (N)
Slowly cooked lamb curry with coconut in a richly sauce of red chillies, cumin seeds, white poppy seeds, and cinnamon. A traditional dish from Bangalore. (N)
The ultimate Anglo-indian dish. Breast of chicken, lightly spiced and freshly cooked in a mild creamy sauce. (D) (N)
Cotswold chicken breast pieces marinated and then roasted. Be spoiled for choice with herb infused, goats’s cheese, and spicy red pepper. Creating three different flavours on the palate (D)
The secret is fresh quality lamb rack, jumbo prawn, kebab, chicken tikka marinated and spiced in the morning and grilled to order. Served with
refreshing mint lassi (D)
Slow-cooked, layered and aromatic, served with pomegranate raitha. The Biryani traces its origins to Iran — as does the old Bombay Café.
The Viceroy variation on the legendary Irani Café special, with cranberries.
The lamb is prepared with stock and spices, then layered with rice and cooked in traditional ‘dum’ style.
Golden Friday parcels of filo pastry stuffed with a chocolate and roast almond filling, served with Ferraro Rocher ice cream.
Finely grated carrots, cooked with milk and sugar on slow heat, served with pistachio ice cream.
A rich, but surprisingly light textured brownie topped with butter-luscious caramel, piled high with brownie cubes, toasted pecans and drizzled with chocolate ganache. Served with cookies and cream ice cream.
3 scoops mix and match from the following:
Chocolate ice cream with chocolate ripple.
Rich and creamy vanilla ice cream with cookie pieces.
Luxurious vanilla ice cream with chunks of honeycomb and rippled with honey sauce.
Sometimes nothing but some good tradional home cooking from my mother will do; here’s a few of my current faves!
Hot and spicy dish with fresh green chillies, onions, peppers and tomatoes
Cooked with fresh green herbs and spices and finished with a rich tomato sauce
A traditional medium strength dish cooked with fresh spinach and green herbs
Cooked in rich aromatic herbs & spices with onion tomatoes and peppers
Steamed lamb with turmeric, cinnamon and bay leaves, cooked with chanadhal infused with liquid seasoning (D)