Highlights of our New Menu Summer 2017
Posted on 25th May 2017
The sun has been shining gloriously in Kensington all week and temperatures look set to hit a balmy 30° at the weekend. Our chefs can stand the heat and will be staying in the kitchen cooking up treats from our new summer menu. The menu has been weeks in preparation as our chefs have been perfecting each dish ready for this week’s launch.
Nature is bounteous in the summer and we love to use the beautiful green vegetables that are in season. Check out the new Vegetarian Street Food section of our starters for delicious combinations. Mint, spinach and coriander in our Tandoori Paneer. Green peas in our Gujarati Kachori served with a tamarind chutney. Fresh avocado flavoured with curry leaves and cooked to a crisp ball.
Starters from the Tandoor
The second section of our starters focuses on dishes prepared in the Tandoor – a traditional clay oven. Amongst our selection of non-vegetarian starters you could enjoy the classic Murg Tikka Chicken (cubes of breast meat marinated in yoghurt spiced with three types of peppercorns) or ask your server for the Tandoori Fish of the week (marinated in mixed spices and served with wasabi yoghurt).
Mughal Influenced Main Courses
the Mughals ruled India from the 16th to the 19th Century. Three of our dishes are influenced by the style of cuisine that became popular under their rule. The baby aubergines in the Hyderbadi Bagara Baingan are roasted with ginger and onion. These flavours are also used to spice up baby lamb in another Mughal favourite: Adrakhi Lamb Gosht. The Chicken Korma also has its origins in this era – try our creamy take on this classic dish topped with roasted almonds.
These are just a few highlights of our new summer menu. You can read the full menu here on our website where you can also book a table.