Assortment of plain papad, sago papad & khakhra with garlic tomato chutney and mango chutney.

Wheat crisp topped with potatoes, onion, tomato, chutneys, tamarind chutney, and sev.

Wheat puffs stuffed with chickpeas, tamarind, sweet yoghurt, garnished with pomegranate seeds.

Wheat puffs filled with chickpeas and tamarind chutney, served with mint water.

Colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev.

Served with mint, tomato and beetroot chutney.

Chicken fillet marinated overnight in buttermilk, coriander and aromatic Indian spices, coated in seasoned flour and fried to golden perfection.

Squid marinated in Kashmiri chilli, lime and herbs, tossed with chilli and scallions, served with lemon mayonnaise.

Shrimps tossed in spicy fennel flavoured masala.

Spiced pulled lamb in taco shell, guacamole, spring onion.

Basil chicken tikka, seekh kebab, tandoori paneer & vegetables, chilli fried squid, spinach salad, curried cashew nut.

Marinated in pickling spices, smoked sweet chilli yoghurt, toasted almond flakes.

Cottage cheese marinated in yoghurt, curry leaves, mustard, red chilli and stuffed with sultanas.

Chicken marinated in cream, fenugreek leaves, cardamom and mace.

Fresh kachumber salad, green chutney.

Fine minced lamb flavoured with aromatic spices and fresh coriander.

French trimmed rack of lamb with carrot and raw papaya salad.

Fennel, beetroot salad, coriander chutney.

Jumbo whole prawns marinated in chilli, kasundi mustard, served with brown butter, chilli coriander sauce.

Traditional rice dish cooked with lamb and fragrant spices.

Traditional rice dish cooked with prawn and fragrant spices.

Traditional rice dish cooked with chicken and fragrant spices.

Tandoori chicken breast in rich creamy butter and tomato sauce.

Chicken tikka cooked with onion tomato masala.

Barbary duck breast in a blend of whole spices, potato turnip rosti, citrus chilli coriander jus, confit orange and lime zest.

Lincolnshire diced venison in a smoky red curry of Jodhpuri chilli, yoghurt and garlic.

Slow cooked whole breast of chicken in Chef Shilpa's own blend of spices.

Chicken tikka tossed with diced onion, peppers, fresh tomato, crushed coriander seeds, dry red chilli and onion tomato masala.

Succulent pieces of chicken with coconut and byadgi chillies.

Chicken breast in pistachio and fresh coriander sauce.

Slow cooked lamb on the bone with yoghurt, Kashmiri chilli, cinnamon, cardamom.

Slow cooked lamb shank with fennel, nutmeg, yoghurt and coriander.

Maharashtrian-style lamb preparation in a spice blend of cloves and chilli.

Prawns cooked in a blend of whole dry Kashmiri chilli, garlic, black pepper, coconut and tamarind sauce.

Black mustard, yellow mustard, lime leaves, coconut milk and raw mango sauce.

Chef Shilpa's own recipe of fish curry.

Masala crumb fried avocado, pickled ginger, artichokes in coconut and curry leaves sauce.

Creamy spinach with brown garlic and dry fenugreek leaves.

Bhindi masala given a twist with dry and fresh pomegranate.

Roasted aubergine, fresh cooked with diced tomato, diced onion, roasted ground cumin seeds and fresh ginger julienne.

Diced cottage cheese and bell peppers in a creamy mild sauce.

Potatoes cooked with a special blend of spices and curry leaves.

Mustard, curry leaves tempered asparagus with coconut.

Yellow lentils tempered with tomatoes, cumin and mustard seeds, curry leaves and garlic.

Traditional preparation of black lentils, slow cooked overnight, mildly spiced.

Sweet bread made with coconut, cashew nut and cream.

Minced lamb stuffed bread.