Starters

Aloo Tikki

Pan Fried potato cakes with green peas and spices.

 
Vermilion Aloo Tikki
 

Samosa Chat

Crispy pastry parcels stuffed with fresh, mildly spiced vegetables.

 

Chicken Tikka

Soft tikka of chicken breast steeped in yoghurt, ginger, garlic, chillies and lemon juice.

Lamb Pepper

A dry lamb 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.

 

Main Courses

Chicken Tikka Masala

Chicken cooked in tandoor and simmered in a tomato and cream sauce.

 

Chicken Dhansak

Juicy pieces of chicken cooked on a slow fire with yellow lentils, red onions, tomatoes and fresh coriander.

 

Chicken Dhansak

Juicy pieces of chicken cooked on a slow fire with yellow lentils, red onions, tomatoes and fresh coriander.

 

Gosht Mehzabin

Tender pieces of lamb marinated overnight in chef’s special marination & saffron water. Finished with cream & garnished with nuts.

 
 

Lamb Chettinad

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.

 

Saag Paneer

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.

 

Vegetable Hazari

A West Indian lentil and vegetable curry cooked in a tomato based sauce and finished with fresh coriander.

 

Main courses are served with choice of steamed / pulao rice OR plain naan. Any vegetable side dish - €3.

 

Desserts

Kulfi.

 

Selection of Homemade Ice Creams or Sorbets.

 

Chocolate Fudge Brownies with chocolate sauce and vanilla malt ice cream.

 

Tea or coffee included.

 

Early Bird Menu available:

 

Sun to Thurs - All Evening (Mon to Thurs 5.30pm - 10.30pm; Sunday 4pm - 10pm).

 

Fri to 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.