Price – £15
A wholesome Indian lunch served in a traditional brassware
(vegan option available on request)
Boneless chicken | tomato and butter fondue | fenugreek & cardamom
Boneless tandoori chicken stir-fry | garlic | onion | tomato
Fresh paneer | onion and tomato masala
Seasonal forest mushroom kofta croquettes | melon seed korma curry | mace
Add £3 for a dessert from below
Add £3 for a beverage from below
Price – £6.50
Veg
Nuts
Shellfish
Dairy
Vegan
The tandoor is often described in romantic terms — ancient, primal, elemental. Yet beneath its clay walls lies one of the most sophisticated cooking systems ever developed. Long before modern kitchens spoke of convection, radiant heat, or controlled combustion, the tandoor mastered all three simultaneously.
Celebrations are not defined by excess alone. They are defined by togetherness. Across cultures, the meals remembered most vividly are rarely the most elaborate or rarefied. They are the ones shared — dishes placed at the centre of the table, passed hand to hand, tasted communally. Indian cuisine has always understood this instinctively. Long before dining became performative, Indian food evolved as a language of gathering.
Indian menus can look naturally welcoming to vegan and vegetarian diners, but confidence disappears quickly when butter, yoghurt or ghee enters the conversation. A dish centred on lentils may still contain dairy. Naan can arrive brushed with butter, and a vegetable curry may rely on yoghurt for its body. The useful question is not simply whether vegetables are present. It is how the dish is finished.
