Two kitchens. One card.

Crisp, flaky pastry filled with spiced potato and pea.

Cottage cheese marinated in spiced yoghurt, grilled in the tandoor.

Cubed, doused in a spicy batter and fried until golden.

A round patty of cheese, spinach and potato, deep fried.

Vegetarian duck marinated in tandoori sauce and grilled.

Soya fish, marinated and grilled in the tandoor.

Soya chaap marinated in spiced yoghurt and grilled in the tandoor.

Cooked the traditional way, in the cylindrical clay oven.

Reshmi, Pahadi or Tikka. Marinated chicken, threaded and cooked in the tandoor.

Seasoned lamb, cubed or ground, cooked on skewers over the coals.

Boneless fish in a blend of spices and yoghurt, then grilled.

Five pieces. Seasoned rack cut into chops and grilled in the tandoor.

Yoghurt, ginger-garlic and aromatic spice, skewered and grilled.

Stir-fried with a variety of vegetables and aromatics.

The classic stir-fried noodle.

Tossed in a fiery, tangy schezwan sauce.

Tossed in a fiery, tangy schezwan sauce.

Stir-fried and tossed in a fiery, tangy sauce.

Tossed in a fiery, tangy soya-garlic sauce.

Tossed in a fiery, tangy spiced sauce.

Mock fish tossed in chilli and tangy sauce.

Stir-fried with vegetables and aromatics.

Tossed in fiery, tangy schezwan with your choice of protein.

Tossed in chilli, garlic and soya.

Tossed in chilli, garlic and soya.

Lamb tossed in chilli, garlic and soya.

Tomato, cream and fenugreek. The one that leaves the kitchen most.

Tandoor chicken folded into a spiced masala.

Slow-cooked spinach.

Cooked and served in the handi.

Hot, sharp, vinegar-led. Goan.

Southern, mild, fragrant.

Peppers, onion and crushed coriander seed.

Butter, garlic, and not much else in the way.

Spiced masala, cream-finished.

Slow-cooked spinach.

Cooked and served in the handi.

Hot, sharp, vinegar-led.

Southern, mild, fragrant.

Peppers, onion and crushed coriander seed.

Kashmiri. Deep, red, slow.

Slow-cooked spinach.

Hot, sharp, vinegar-led.

On the bone, in a dark masala.

Peppers, onion and crushed coriander seed.

Cooked and served in the handi.

The most expensive plate on the card, and worth it.

Coriander, mint and green chilli.

Coconut, tamarind, Goan spice.

Cooked down until the masala clings.

Yellow lentil, tempered.

Black lentil, overnight, butter-finished.

Chickpea, tomato, dried mango.

Okra and a double weight of onion.

Potato and cauliflower, dry-spiced.

Grilled paneer in a spiced masala.

Spinach and cottage cheese.

Peppers, onion and crushed coriander seed.

Soya fish or soya chaap in masala.

Vegetarian duck in masala.

Boneless chicken through the rice.

Lamb, slow enough that it gives way.

Fish folded in at the end so it stays whole.

Shrimp, with the spice kept back a little.

Seasonal vegetables and whole spice.

Vegetarian duck, for the table that wants both.

Pre-order only.

Veg Mexican / Paneer Tikka / Chicken Tikka / Shrimps Tikka

Veg Mexican / Paneer Tikka / Chicken Tikka / Shrimps Tikka

Veg Mexican / Paneer Tikka / Chicken Tikka / Shrimps Tikka

Veg Mexican / Paneer Tikka / Chicken Tikka / Shrimps Tikka

Veg Mexican / Paneer Tikka / Chicken Tikka / Shrimps Tikka

Sliced beef, rúcula, nuts and truffle mayo.

Four pieces. Fresh tuna marinated in Japanese mayonnaise, sesame oil and lime, jalapeño on top.

Four pieces. Salmon carpaccio, pico de gallo and cream cheese.

Fresh snails sautéed in lemon butter with caramelised crystal onions.

Gratinated with pumpkin cream.

Five pieces, gratinated in front of you.

Chopped shrimp with sour cream, red onion and sriracha, served with avocado.

White fish and shrimp.

Leaves, simply dressed.

Romaine, croutons and parmesan in the classic dressing. Vegetarian 20 · Chicken 38.

Cooked pasta tossed with vegetables, cheese and dressing.

Chickpeas, fresh vegetables and a tangy dressing.

Smoky grilled paneer, crisp vegetables, tangy dressing.

Chargrilled chicken over leaves, with a tangy dressing.

Mozzarella, tomato, rúcula, pesto and balsamic glaze.

The traditional one, with feta.

Built around a fresh grilled tuna steak.

Pumpkin and cream milk.

Lobster base, lobster consommé and cream milk.

Mixed seafood.

Volcano mashed potato filled with mussels and shrimp in garlic butter, 200g grilled beef tenderloin, sautéed vegetables.

Lobster tail and grilled beef tenderloin.

Chicken, beef tenderloin and shrimp on the skewer.

Swiss chicken breast gratinated with mozzarella, alongside a filet mignon.

Grilled tenderloin, fried tomato, oregano, mustard, gratinated with mozzarella.

Grilled tenderloin under a delicate French béarnaise.

Italian rice with mixed seafood, creamy lobster base, mushroom, carrot and onion.

Italian rice with beef tenderloin, sautéed mushroom, onion and garlic.

Gratin fish fillet with avocado, banana and béchamel.

A rack of tender ribs with BBQ and Jack Daniel's sauce.

Grilled plain, in teriyaki, or Swiss-style gratinated with mozzarella.

Cut and priced by weight.

Five pieces.

Tenderloin, pork chop, chicken breast, chorizo and ribs.

For two. Tuna, red snapper and salmon fillet.

Conch, shrimp, mussels, squid, octopus and fish fillet in garlic butter.

Mixed seafood cooked in a lobster and fish consommé base.

Breaded, thermidor, or the famous garlic shrimp.

Sautéed with garlic butter, onion, green and red pepper.

Garlic butter, meunière or thermidor. Priced by weight.

Deep fried. Priced by weight.

Spaghetti or penne. Four cheeses — mozzarella, a blue, something soft and grated parmesan.

Spaghetti or penne. Garlic, good olive oil, chilli and parsley, and nothing else.

Spaghetti or penne. Basil pesto, grated parmesan and black pepper.

Spaghetti or penne, in garlic, red chilli and tomato cooked down in olive oil. Vegetarian 32 · Chicken 35 · Shrimp 42.

Spaghetti or penne, in cream, butter and parmesan. Vegetarian 32 · Chicken 35 · Shrimp 42.

Blended pesto with grilled beef tenderloin strips.

Penne, caramelised onion, truffle, beef tenderloin and pecan.

A delight of the sea in a creamy béchamel.