Restaurant Week March 2026

Goa

STARTERS
Onion bhaji (G,D)
Chicken pakura (G)
Prawn cocktail (F)
Samosa (G) – Meat or vegetable
Seekh Kebab – Medium spicy dish with oriental spices and tomarind
Tikka chicken (D) – Chicken marinated yoghurt, lemon, ginger, garlic, spices and herbs
Aloo chat on puree (G)
Bhuna prawn on puree (F,G)
Bhuna keema on puree (G)
Bhuna chicken on puree (G)
Chicken chatt on puree (G,D)
Garlic mushrooms on puree (G)

MAINS
Select a mild, medium or hot dish style and choose from chicken, prawn or vegetables (an extra charge applies to chicken tikka, lamb and kind prawn)

Plain curry – A rich flavour of Oriental spices (mild)
Korma (D,N) – Traditional recipe, lots of fresh cream (mild)
Kashmiri (D,N) – Mild spices, similar to Malayan but with sultanas (mild)
Malayan (D,N) – Mild spices, cream, banana and pineapple (mild)
Masala (D,N) – Coconut, peanuts, almond and cream (mild)
Pasanda (D,N) – Light curry cooked in peanuts and cashew nuts (mild)
Bhuna – Fried spices, medium, strength and dry consistency (medium)
Dupiaza – Similar to Bhuna, onions are fried with spices (medium)
Rogan – Delicate sauce, tomatoes and a sprinkle of dania (medium)
Dansak (D) – Sweet and sour dish, fruit juice and lentils (medium)
Korai (D) – Richly spiced sauce, garlic, ginger, peppers, tomato, onions and coriander (medium)
Balti (D) – Mince meat, garlic, spices, chillies, tomatoes and coriander (medium)
Madras – The classic curry (hot)
Vindaloo – Fiery hot Portuguese king of curries (hot)
Pathia (D) – Tomatoes and hot spices (hot)
Sri Lanka (N,D) – Strong flavour spices and lots of coconut (hot)
Jalfrezi (D) – Hot green chillies, onions and peppers (hot)
Chilli Mosalla (D,N) – Tomatoes, hot green chillies, peppers and sauteed onions (hot)

SIDES
Basmati rice or pilau rice (change to any flavoured rice for £1 extra)
Chips
Naan bread (change to any flavoured naan for £1 extra)