Six sections, around thirty dishes. Allergens listed on every line, dietary filters at the top, spice levels marked from one chilli through three. If you're cooking for a nut allergy or coeliac, the filter narrows the menu in a tap.
Made fresh through the afternoon. Anything labelled vegan stays vegan — we don't fry in the same oil as the meat starters.
Three hand-pulled bhajis of red onion, gram flour and toasted cumin, fried to order. Mint chutney on the side.
Two folded pastries filled with potato, peas and toasted whole spices. Tamarind chutney on the side, made in-house.
House-set paneer cubes marinated overnight in yoghurt, ginger and toasted spices, skewered with peppers and onion, finished in the tandoor.
Two minced lamb skewers shaped by hand, seasoned with green chilli, coriander and garam masala, charred over the coals.
Diced thigh in a gram flour and ajwain batter, fried until crisp. Served with our garlic chilli sauce — sharper than it sounds.
We light the tandoor fresh every afternoon at four, and it doesn't go cold until last orders. Everything in this section comes out of it.
Boned thigh marinated for a full day in yoghurt, ginger, garlic and Kashmiri chilli. Cooked on iron skewers and served with a mint chutney.
Four shell-on prawns from Brixham, marinated in lime, garlic and toasted ajwain. Cooked hot and fast so the shells crisp.
Three Damerham lamb chops in a 24-hour yoghurt and Kashmiri chilli marinade, finished over charcoal. Served with our green chutney.
Half a free-range bird scored to the bone, rubbed with ginger paste and yoghurt, then slow-cooked over the coals until the skin turns black at the edges.
A platter for one: tikka, seekh, lamb chop, chicken wing, all from the tandoor. Comes with a small naan and salad.
Every curry is built from a base we make at the start of every shift — not a jar, not a powder, not last week's. Anything from the tandoor section can be added to a curry on request.
Tandoor-cooked thigh in a tomato and fenugreek sauce, finished with cream and a knob of butter. The original recipe from old Delhi — we have not improved on it.
Diced lamb shoulder browned in mustard oil and braised low with Kashmiri chilli, fennel and dried ginger. Deep red without a trace of food colouring.
A Goan dish, not a curry-house cliché. Thigh marinated in palm vinegar, garlic and dried red chilli, then cooked down to a sharp, dark sauce.
Spinach and mustard leaves cooked down with garlic, ginger and green chilli, finished with cubes of paneer we set fresh that morning.
Chickpeas cooked in their own liquor with onion, tomato and a tea-bag of black cardamom — the trick that gives it the colour. Finished with fresh coriander.
Black urad lentils and red kidney beans simmered for a full day with tomato, ginger and a small mountain of butter, finished with cream the next afternoon. More of these go out the door than anything else.
Every bread is hand-stretched and slapped onto the tandoor wall when you order it. They go floppy in a takeaway bag — that is the price of the real thing.
Yoghurt-leavened white flour dough, brushed with ghee as it comes off the wall. The everyday bread.
Plain naan finished with a hand-chopped garlic and coriander butter. We use a lot of garlic — taste it first before ordering one each.
Naan stuffed with ground almond, coconut and a little sultana. Sweet and rich — works against a hot curry, not with one.
Wholemeal flour, water, salt, fire. The everyday Punjabi household bread — drier than naan, made for scooping curry.
Rice is cooked twice a service — never reheated, never microwaved. The dals and aloo are the same recipes my mum taught me.
Basmati cooked with whole cardamom, clove, bay and cinnamon. Each grain separate. We don't dye it yellow.
The plain version. Aged basmati, soaked, cooked in nothing but water and a pinch of salt.
New potatoes tossed in a tempering of black mustard seed, curry leaf and turmeric. Sharp, dry, side-dish savoury.
Yellow split lentils cooked simple, finished with a tarka of garlic, ginger and cumin in hot ghee. Ask for it without ghee for fully vegan.
Set yoghurt with grated cucumber, mint and a pinch of toasted cumin. The cooler for hot curries.
Made in the same kitchen as everything else. Smaller portions than you might expect — they are meant to follow a curry, not a Sunday roast.
Reduced milk frozen on a stick — denser than ice cream, perfumed with cardamom and crushed pistachio. We make it ourselves on Mondays.
Three milk-solid dumplings fried until dark and soaked in a saffron-and-rose syrup. Served warm with a small jug of cold cream.
Basmati cooked down slowly in milk with cardamom and a few strands of saffron until the grains break. Served cold.
Set yoghurt blended with Alphonso mango pulp and a little ground cardamom. Thick enough to need a spoon.
Black tea boiled with milk, cardamom, clove and fresh ginger. Sweetened by default — say so if you want it plain.