The following dishes will be served on the table for the group to share



Shahensha ki Dawaat (Mixed Platter)
Turkey tikka, subzi brie tikki, satay chicken and lamb cutlet, served with fruit salsa, peanut butter dip, mint yoghurt.

Vegetable mix platter (V)
Subzi brie tikki, paneer hariyali, pani poori chaat and mixed vegetable satay, served with fruit salsa, micro greens, peanuts sauce and mint yoghurt.


Main course

Seafood Moilee
Salmon cooked with onion and coriander cumin masala blend, finished in coconut milk and tamarind extract.

Gosht Dopiaza
Warwickshire lamb cooked with two types of onions and aromatic North Indian spices.

Phad Phed Gai Hed Farang
Chicken morsels tossed with spring onion, mushroom and simmered in red Thai curry sauce and chillies, flavoured with galangal and lime leaves.

Kaeng Kiew Wan Neua
Thai green beef curry in coconut milk, bamboo shoots, sweet basil, fine beans and Thai aubergine.

Vegetable Pad Khing (V)
A traditional stir-fried dish of mix vegetables sautéed with Thai ginger, spring onions.

Aloo Jeera  (V)
British queen potato tossed in crackled cumin and aromatic spices.

Pilau Rice and assorted Nan Basket.




Christmas pudding with brandy sauce.


Crème brûlée with shortbread.