The Menu

To Start & Share

• Crispy Okra Chips (v)

  Room-temp & crisp — diced onion, tomato, cilantro, chaat masala

• Paani Puri / Dahi Puri (v)

  Semolina puffs, chickpea-potato chaat — tamarind-mint or spiced yogurt

• Chicken Samosas

  Irani-café phyllo, minced chicken, onion, spices

• Vegetable Samosas (v)

  Phyllo, pea & potato, tamarind-mango chutney

• Chilli Cheese Toast

  Cheddar, onion, cilantro & green chilli on pullman loaf

• Bombay-Harbour Masala Shrimp Cocktail

  Charred shrimp, hot-and-sweet sauce

• Fresh Chopped Mango Salad (v/n)

  Green mango, cucumber, radish, cashews, arugula, pomegranate

• Street-Cart Aloo Tikki (v)

  Crisp potato cakes, pickled onion, tamarind-mango chutney

From the Tandoor

Marinated 24 hours, fired in the clay oven

• Munkey Chicken Tikka

  Family recipe — cayenne, cardamom, clove, nutmeg, ginger, garlic, yogurt

• Lamb Seekh Kabab

  Spiced lamb skewers — green chilli, coriander, cumin

• Paneer Tikka (v)

  Lemon & herb marinade, lightly charred

Pao Bhaji Sliders

Skillet-toasted butter rolls

• Kemp’s Corner Paneer Pao (v)

  Hand-grated, sautéed paneer & aromatics

• Churchgate Short-Rib Pao

  Slow-braised short rib, pulled in tomato chutney

Biryanis

Dum-cooked · raita included

• Lamb · Chicken · Vegetable (n)

  ‘Royal rice’ sealed with dough & baked with whole spices and nuts

Rice & Breads

• Cashew Lemon Rice (v/n)

• Saffron Basmati Rice (v)

• Garlic Naan chilli optional

• Chilli Cheese Naan

• Butter Naan

Proper Curries

Served with saffron basmati rice & butter naan

• Butter Chicken Tikka Masala

  Tandoor-fired chicken in the Munkey Tikka Masala — finished with butter and cream

• Kashmiri Saffron Lamb

  Braised lamb shank — garlic, ginger, tomato

• First-Class Railway Chicken

  The mild ‘chicken curry’ of India’s dining cars — green chillies alongside

• ‘Portu-Goan’ Pork Vindaloo

  Pork braised in chilli, vinegar & tomato — the original recipe

• Malabar-Coast Shrimp Ruby

  Lime, ginger & garlic, tomato-onion, curry leaf, mustard

• 24-Hour Black Daal Maakhni (v)

  Black & red lentils, garlic, fenugreek, cream

• Butter Paneer Tikka Masala (v)

  Tandoor-fired paneer in the Munkey Tikka Masala

• Paneer in the Green / Saag Paneer (v)

  Hand-chopped spinach, mild fenugreek, paneer

• Garden Club Vegetable Korma (n)

  Seasonal vegetables in almond-cream korma

• ‘Chholley’ / Chana Masala (v)

  Chickpeas, mango powder, tomato, ginger, onion

Chef’s Specials

Worth the journey

• Tandoori Lamb Rack — Double Chops

  Brined 24 hours, five-spice, ginger & garlic, charred

• Flame-Grilled Punjabi Chicken

  Tandoori chicken legs — cumin, cardamom, clove, nutmeg, yogurt; with pilaf

• Amritsari-Masala Whole Fish

  Whole branzino, 12-spice rub, lemon rice, kachumber

Sides

• Gunpowder Potatoes (v)

  Crisp, tumbled in herbs & toasted spices

• Roasted ‘Gobi’ Cauliflower (v)

  Turmeric, cilantro, cumin, chilli

• Mum’s Lemon Daal (v)

  Lemon lentils — garlic, cumin, red chilli, onion tadka

• Faansi Green Beans (v)

  Haricot vert, cumin, garlic, Maldon salt

Dessert

• Gajar Halwa à la Mode (n)

  Dadi’s 4th-generation Sindhi recipe — pistachio shavings, vanilla ice cream

• Dark Chocolate Cricket Ball

  Warm Caribbean rum cake — vanilla-bean ice cream, crème anglaise, berry glaze

• Cardamom Crème Brûlée

  A hint of clove, vanilla & kaffir lime

• Sticky Toffee Pudding

  House-baked British classic — salted toffee-caramel, a touch of cream

• Seasonal Fruit Parfait

  Fresh-cut fruit over vanilla-bean ice cream, homemade berry reduction

• Ice Cream — Two Scoops

  Vanilla bean or strawberry

Saturdays & Sundays · 11:00 am–3:30 pm

Weekend Brunch

Two days a week the kitchen opens at eleven. Mains of its own, and the rest of the room’s cooking alongside them.