Tender chicken in a chickpea and curry leaf batter, delicately spiced and fried until crisp.

Chicken wings coated in a tangy-hot glaze of tamarind, ginger, jaggery, and red chillies balancing heat with depth of flavour.

Light, crunchy fritters of spinach and onion, speckled with coriander and carom seeds.

Delicate dumplings of potato, with coconut and paprika, fried in a gram flour batter.

Rustic fritters of sweetcorn, peppers, and ginger, with herbs and subtle spices.

Fillet of Scottish salmon grilled until smoky on the outside and tender within, with a spinach and coconut cream drizzle.

King prawns sautéed with garlic, red chilli, tomato and fresh coriander,

Delicate rounds of shredded haddock and monkfish, blended with ginger, coconut,

Tender cubes of lamb stir-fried with black pepper, green chillies, and curry leaves

Chicken grilled over high heat for rich flavour with notes of black pepper and spice.