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Buttermilk marinated chicken thighs deep fried and served with warm lettuce salad, sourdough croutons, and a creamy ranch dressing.
A slow-cooked lamb stew with handmade fenugreek dumplings, sweet potatoes, and chickpeas in a spiced coconut tomato sauce.
Indian paneer cheese and vegetables marinated in spiced yogurt, skewered, and baked until charred and flavorful.
Vegetarian wraps filled with marinated tandoori mushrooms, a spiced spinach peanut paste, and sautéed paneer cubes in flour tortillas.
Crispy okra quarters tossed in gram flour, fried until golden, and seasoned with a tangy Indian spice blend.
Marinated chicken pieces are grilled until charred, then wrapped in warm tortillas with fresh vegetables and flavorful chutney.
Marinated lamb rack served with a refreshing green mango salad and a smooth, vibrant mint and yoghurt chutney.
Crispy fried cod fillets marinated in Indian spices and served with a fresh cucumber and tomato salad.
John Dory fillets marinated in a vibrant green spice paste, pan-fried and served with a warm, spiced apple salad.
Crispy spiced chicken thighs served with a fresh, hand-pounded tomato and curry leaf chutney.
Marinated tandoori pork chops served with sautéed turmeric cabbage and a warm apple and porcini mushroom salad.
Marinated salmon fillet baked until tender, served with a zesty spiced tomato chutney and roasted vine cherry tomatoes.
Marinated salmon cubes roasted then grilled with a vibrant green herb paste and served with pickled beetroot garnish.
Gluten-free chickpea flatbreads served with your choice of roasted vegetables, garlic mushrooms, or avocado and smoked salmon.
A vegetarian gluten-free meal featuring cauliflower couscous, spiced kale and feta fritters, and a fresh ginger-tomato chutney.
Gently spiced deep-fried soft-shell crabs served with a zingy, homemade, aromatic lime pickle. A fantastic Indian-inspired seafood starter.
Crispy spiced soft shell crabs served with a homemade sweet and tangy mango chutney.
Crispy deep-fried onion bhajis flavored with toasted spices, served alongside a sweet and tangy homemade mango chutney.
Spiced haddock chunks fried until golden, served alongside vibrant stir-fried broccoli with mustard seeds, garlic, and chili oil.
A low-cost Indian supper featuring creamy red lentil dal paired with crispy spiced vegetable fritters made from frozen vegetables.
Nutty gluten-free buckwheat crêpes filled with zesty citrus cream cheese, smoked salmon, chives, pumpkin seeds, and caperberries.
Mediterranean chickpea flour pancakes topped with sautéed onions, sun-dried tomatoes, creamy avocado, roasted peppers, and fresh coriander.
Pan-fried sea bass served over a vibrant herb quinoa salad with homemade coriander mayonnaise and spiced crispy onion rings.
Crispy chickpea-battered Brussels sprouts and green beans served with a refreshing mint and lime yogurt dipping sauce.
Crispy haggis and onion bhajis served with a sweet whisky and orange dipping sauce.
Crispy vegetable fritters made with broccoli, cauliflower, and onion, served with a sweet and spicy homemade mango chutney.
Spicy marinated salmon fillets grilled until tender, flaked, and served in warm tortillas with fresh salad and mango chutney.
Sift flours and spices, create a thick batter, add vegetables, and deep-fry spoonfuls until crisp and golden-brown.
A flavorful spiced goat curry simmered until tender with sweetcorn, served alongside homemade onion-topped chickpea and wheat flour flatbreads.