Vegetarian Starters

Wok-tossed paneer with onions, peppers and a bold black pepper and garlic sauce.

Baked mushrooms stuffed with spinach and feta, finished with toasted almond slivers.

Assorted mini quiches in buttery pastry with creamy savoury fillings of spinach-corn, mushroom-onion or asparagus-leek.

Baked button mushrooms topped with parmesan, cracked pepper and crushed walnuts.

Griddled tofu cubes tossed with burnt garlic, fermented black beans and chilli.

Stir-fried mushrooms coated in a glossy soy-ginger-sesame glaze.

Button mushrooms tossed in butter with garlic and green chillies, served sizzling.

Sautéed mushrooms with intense caramelised garlic and a hint of soy.

Crispy baby potatoes tossed with red chilli, garlic and Indo-Chinese spices.

Stir-fried paneer cubes with toasted sesame, soy and chilli for a nutty, spicy bite.

Char-grilled paneer skewers lacquered with a sweet-savoury teriyaki glaze.

Skewered paneer marinated in house BBQ spices, grilled and finished with a smoky glaze.

Indo-Chinese style cottage cheese stir-fried with burnt garlic, soy and chilli.

Silky hung-curd and paneer kebabs lightly spiced, pan-seared and served with fresh mint chutney.

Flaky filo pastry rolls filled with asparagus and chives, served with a spicy chilli dipping sauce.

Crisp potatoes tossed in cracked black pepper and basil, served over a rich garlic cream sauce.

Baby potatoes marinated in tangy tandoori masala and roasted in the clay oven.

Mushrooms simmered in a creamy black pepper gravy with onions and mild spices.

Button mushrooms marinated in tandoori masala and yoghurt, skewered and char-grilled, served with mint chutney.

Juicy beetroot patties stuffed with creamy Philadelphia cheese, shallow-fried until crisp outside.

Pan-seared kebabs of spinach, green peas, potato and spices, served with mint chutney.

Soft naan bread stuffed with molten Emmental cheese and green chillies, baked in the tandoor.

Char-grilled paneer cubes marinated in regional spice blends – Kashmiri, herb-forward Hariyali, robust Black Pepper or rich Kandahari.

Delicate minced mushroom galouti kebabs with aromatic spices, seared until just crisp outside.

Melt-in-mouth kidney bean patties spiced Lucknowi-style and pan-seared on a tawa.