Pan Fried potato cakes with green peas and spices.
Potato and pea samosas topped with chick peas, yoghurt and tamarind sauce.
Soft tikka of chicken breast steeped in yoghurt, ginger, garlic, chillies and lemon juice.
A dry beef stir fry with crushed black peppercorns and curry leaves on a baby naan.
Calamari Peri Peri
Deep fried calamari served on a spicy tomato sauce.
Mixed Sizzler for 2 (€6 supplement)
Chicken tikka, jumbo prawns and tender lamb pieces with onions, peppers & chillies.
Chicken Tikka Masala
Chicken cooked in tandoor and simmered in a tomato and cream sauce.
Succulent pieces of chicken cooked with fresh spinach, cream and spices.
Juicy pieces of chicken cooked on a slow fire with yellow lentils, red onions, tomatoes and fresh coriander.
Succulent pieces of chicken cooked with basmati rice, herbs, spices and nuts. Sprinkled with flavoured water, served with raita.
Tender pieces of lamb marinated overnight in chef’s special marination & saffron water. Finished with cream & garnished with nuts.
Diced lamb braised with fenugreek, black peper and Mixed bell peppers in a spicy onion and tomato based sauce.
Festive dish of the Chettiyar Clan in Tamil Nadu. A fiery dish made with black peppercorns, chillies, coconut and fennel in a rich brown delicately spiced sauce.
Mangalorean Fish Masala
Tilapia (chunky fish from East India) in a sour and spicy tamarind and coconut sauce.
Cubes of home-made cottage cheese, cooked with roughly chopped spinach, cumin, onion, tomatoes, garam masala and coriander. Finished with cream and a dash of lemon juice.
Assortment of fresh vegetables cooked with aromatic basmati rice, fresh herbs, spices and nuts.
A West Indian lentil and vegetable curry cooked in a tomato based sauce and finished with fresh coriander.
Main courses (except Biryani) served with choice of steamed/pulao rice OR plain naan. Any vegetable side dish - €3
Selection of Homemade Ice Creams or Sorbets.
Chocolate Fudge Brownies with chocolate sauce and vanilla malt ice cream.
Sun-Thurs - All Evening (Mon-Thurs 5.30pm-10.30pm; Sunday 4pm-10pm).
Fri-Sat from 5.30pm with last orders at 6.45pm.
We kindly ask for all early bird tables to be vacated by 8.15pm on Fridays and Saturdays to facilitate the next sitting.
A discretionary service charge of 10% will be added to parties of 6 or more.