After the hardest winter in living memory, we especially welcome the coming of spring this year. Our March chef’s specials are a brief cook’s tour around India. We have some new dishes from Assam, Mumbai and Kerala, just the thing to see off the last of the winter blues
Starters
Duo of basil and paprika chicken tikka 6.75
Lamb pattice, mango shooter H 7.50 Warmly spiced pattice ground with channa dal, hung mint yoghurt Vermicelli king prawn, kachumber salad 7.50 Marinated, coated with vermicelli and deep-fried, with cucumber, red onion and tomato salad Mumbai Frankie, mint, mango and tamarind sauces V 6.50 Trio of peppers, paneer, rolled up in roomali roti
Mains
Assam-style butterfish, green moong kedgeree 13.95 Pan-fried, light tomato sauce spiced with lime leaf and star anise
Rajasthani supreme of chicken, spicy corn sauce, garlic nan H 12.75 Oven-roasted with black cardamom, sweetcorn cooked with chicken stock and yoghurt Kerelan style beef stew, steamed rice 13.95 Slowly simmered in coconut milk seasoned with cardamom, mace, nutmeg and black pepper Timbale of roasted aubergine, served with upma V 11.50 Layered with an aubergine masala, coconut and tomato sauce
