Three Course Dining

– Choice of one Appetizer –

Onion Bhaji (V)

Traditional Bombay style sliced onion fritters battered with spiced bean flour. 
Crispy, spicy & tangy

Paneer, Mushroon & Bell Pepper Tikka (V)

Pickled cottage cheese, mushrooms and bell peppers marinated in yogurt and spices, skewered 
in clay oven, served hot with mint chutney

Seafood Tikki

Seafood cakes tempered with curry leaves and mustard seeds, served with homemade relish

Hara Mirch Chicken Tikka

Morsels of chicken marinated with mint, coriander and green chillies

Tich Char-Grilled Lamb Chops

French style lamb chops spiced in an awesome blend of dried fenugreek, black cardamom and cloves

– Choice of one Entrée –

Lamb Shank

Braised lamb shank cooked in traditional Hyderabad style

Dak Bunglow Chicken Curry

Indian colonial dish made with freshly grounded spices, with whole egg

Lobster & Shrimp Moilee

Pan seared lobster tail & shrimp simmered in tomato, green chillies, ginger and coconut gravy

Tich-Vich Sea Bream

Carom seed infused whole Sea Bream marinated with chef’s special spices, grilled in clay oven

Vegetable Medley (V)

Saag Paneer, Baby eggplant, your choice of dal (Yellow Dal or Dal Bukhara) & raita

(All entrees served with saffron flavoured basmati rice and butter naan)

– Choice of one Dessert –


Traditional Indian frozen ice cream served with a drizzle of Bailey’s essence

Gulab Jamun

Homemade dumplings made of reduced milk, soaked in rose scented sweet syrup.


Indian cottage cheese patties, simmered in sweetened milk cream, served chilled,
 garnished with almonds


For any allergy or diet restrictions please inform the server

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