Melt-in-your-mouth naan bread laced with garlic butter.
Bombay #666 (Devilishly Hot Only!) £9.45
Warning…bone-shakingly hot! Naga tortilla, hot chicken curry, extra hit of grilled paneer, rice, grilled onions, chickpeas, coriander, onion salad, crispy onions, chillies, naga Khan, mango, and garlic chilli cashews. Good luck!
Bashed Bhaji Salad £4.95
A crispy bhaji on a base of Indian super-salads (salads may include Gujarati carrot & peanut, tomato kachumber, moong bean, South Indian coconut) with chillies (optional), coriander & your choice of chutney. Bash the bhaji up & mix everything together… or keep it all separate – it’s great either way!
Mumbai Mike’s Garlic Grenade £8.95
Garlic tortilla, garlic cashews, garlic mayo, garlic chilli, boom! Also comes with spicy chicken curry, rice, chickpeas, grilled onions, coriander & crispy onions. Can be made HOT or VERY HOT. (Our garlic tortilla contains butter so it isn’t included in the vegan option).
The Bombay Beast (Hot & Huge Only!) £11.50
Epic double burrito starring spicy chicken curry, extra paneer and a nutty, beef naga 'bomb'. Also comes with rice, chickpeas, grilled onions, crispy onions, coriander, garlic chilli cashews, mango & Naga Khan chutney.
Jalfrezi Burrito £7.45
Jalfrezi is packed with tomatoes, peppers, onions, chillies. Hot & tasty.
Mini Poppadom Salad (Veg/Vegan) (VG) £3.95
A fresh, fun & simple salad starring tomato kachumber, mini poppadoms, coriander & coriander chutney (with chillies optional). Just mix everything together and enjoy! In the vegan version, coriander chutney (contains yoghurt) is replaced by mango or tamarind.
Chicken or lamb cooked with tomatoes, onions and tapeli sauce.
Tapeli Garlic Moysuri £12.95
Chicken or Lamb Shashlik £6.95
Chicken or lamb tikka marinated in yoghurt grilled in clay oven with onion, tomatoes and green peppers.
Chips or Green Salad £1.80
King Prawn Purees £3.95
Goan spicy king prawns served with deep fried bread.
Chicken Tikka Moghlai £6.50
Cubed chicken pieces marinated overnight spice, then grilled in tandoor then re-cooked with mince lamb in a thick fragrant sauce of fresh coriander, ginger, garlic and herbs.