Tandoor · Regional curries · Larkhaven
From the tandoor
Marinated overnight, threaded on skewers and lowered into the charcoal.
Tandoori murgh GF
Chicken on the bone, hung yoghurt, Kashmiri chilli, charred lemon.
Paneer tikka VGF
Smoked paneer, ajwain, peppers and red onion from the skewer.
Lamb seekh kebab GF
Minced lamb, green chilli and mint, cooked on the skewer.
Malai broccoli VGF
Cardamom and cream cheese marinade, blistered at the edges.
Tandoori prawns GF
King prawns, garlic, carom seed, lime butter.
Achari mushrooms VGGF
Pickling spices and mustard oil, a hard char.
Small plates
To start, or to build a table of things to pass around.
Samosa chaat V
Crushed potato samosa, chickpeas, tamarind, yoghurt and sev.
Onion bhaji VGGF
Red onion in gram flour batter, fennel seed, green chutney.
Pani puri VG
Crisp shells, spiced potato, cumin and tamarind water to pour.
Chilli cauliflower VG
Indo-Chinese style, curry leaf, spring onion.
Amritsari fish GF
White fish in an ajwain gram flour batter, chaat masala, lime.
Dahi bhalla VGF
Soft lentil dumplings, sweet yoghurt, pomegranate.
Curries
From the slow pots, each from its own region.
Butter chicken GF
Tandoor-charred chicken in tomato, butter and dried fenugreek.
Lamb rogan josh GF
Kashmiri style: braised shoulder, fennel and dried ginger.
Goan prawn curry GF
Coconut, kokum, tamarind and red chilli.
Chicken chettinad GF
Black pepper, star anise and roasted coconut.
Dal makhani VGF
Black lentils cooked overnight, finished with butter.
Chana masala VGGF
Chickpeas, dried mango, Punjabi garam masala.
Saag paneer VGF
Mustard greens and spinach, garlic tadka.
Baingan bharta VGGF
Fire-roasted aubergine, tomato, green chilli.
Breads & rice
Breads are made to order on the wall of the tandoor.
Butter naan V
Soft, blistered, brushed with butter as it leaves the oven.
Garlic and coriander naan V
Crushed garlic and fresh coriander pressed into the dough.
Laccha paratha V
Layered whole wheat bread, flaky and crisp.
Tandoori roti VG
Whole wheat, cooked on the oven wall.
Lamb dum biryani GF
Sealed pot, saffron, fried onions, mint raita on the side.
Jeera rice VGF
Basmati with cumin and ghee.
Sweets
Small, and worth leaving room for.
Gulab jamun V
Warm milk dumplings in rose and cardamom syrup.
Pistachio kulfi VGF
Slow-reduced milk, pistachio and saffron.
Gajar halwa VGF
Carrot cooked down in milk, cardamom, toasted nuts.
Mango shrikhand VGF
Strained yoghurt, Alphonso mango, crushed pistachio.
Drinks
Plus a short list of wines and beers chosen to stand up to spice. Ask at the table.
Masala chai VGF
Black tea brewed with milk, ginger and whole spice.
Mango lassi VGF
Yoghurt, mango and a pinch of cardamom.
Salted lassi VGF
Roasted cumin and mint.
Nimbu soda VGGF
Fresh lime, soda and black salt, sweet or salted.
Saffron and rose cooler VGGF
Alcohol-free, served long over ice.
Kokum sherbet VGGF
Sour-sweet Goan fruit, cumin, a little chilli.