A selection of chicken reshmi tikka, lamb chop and onion bhaji.

Paneer or pieces marinated in coriander, green chilli, mint and yoghurt, and grilled in the traditional clay oven

Lightly spiced crab served with puri (fried puffed bread).

Patties of minced lamb marinated in green chilli, coriander and mint.

Aromatic lamb chops charcoal-grilled in the tandoori oven.

Delectable pastries filled with vegetables or minced lamb, seasoned with fresh herbs.

The ever-popular spiced onion classic: light, crisp, and impossible to resist.

Minced lamb coated with fresh herbs and peppers

Lightly spiced prawns with ginger and spring onions, finished with tomato and fresh coriander.

Potato and sweetcorn fritters seasoned with cumin and fresh dill – a bengali street-food favourite.

Chicken pieces dipped in chickpea-flour batter and fried until crispy on the outside yet soft and moist inside

Prawns marinated with sesame seeds, green chillies, ginger, garlic and cardamom, dipped in batter and deep fried

Grilled pieces of chicken breast with peppers and red onion. Served with a chapati

Lamb or chicken off the bone cooked in the handi oven with yoghurt, poppy seeds and caramelised onions, in a rich saffron-flavoured sauce

Succulent pieces of chicken breast cooked in a rich, sweet, creamy tomato sauce – hugely popular.

Chicken or lamb in a fiery sauce made with onions, tomatoes and green peppers, cooked in the tandoori oven. (served sizzling as a restaurant dish.)

Jewel says: “unusual, but it works! Succulent chicken, green peppers, chillies and olives in a rich, spicy tomato sauce. Trust me, it’s irresistible.”

Tender pieces of lamb cooked in a garam masala, spicy tomato and coriander sauce, laced with ginger, garlic and lemon juice

A hyderabadi dish, traditionally prepared for kings. King prawns sautéed in a sauce of mixed pickles and fresh spices

A traditional mughlai dish. Lamb on the bone in a ginger and garlic sauce, with onions, mace, green cardamom and kewra water for a touch of sweetness

A keralan-style dish. Jumbo king prawns marinated in a sauce made from coconut milk, ground mustard seeds, fennel seeds and spices

A best seller: chicken tikka and minced meat cooked in a kashmiri sauce with onions, green and red peppers, potatoes and fresh tomatoes

Jewel says: “one of our top sellers. Mint and coriander leaves, caramelised onions, mango chutney and lashings of green chilli. Sweet and moreish!”

Chicken breast cooked with ginger and garlic in a hot green-chilli sauce.

The chef’s speciality: chicken breast cooked with spring onions, dried red chillies, garlic pickle and slices of fresh lime

Cottage cheese cooked with red and green peppers, tumeric and other fresh spices

Originated as a King's dish and featuring chicken/lamb cooked with spring onion,this akbari is definitely worthy of royalty. Rich and dark with a great tangy aftertaste.

Deep fried spiced vegetable balls smothered in a smooth almond cream sauce. A rich and creamy vegetarian delight.

Locally source lamb shanks give their sauce a rich, deep, dark flavour- cut through with lemon zest and tangy spices

Lahore is world famous for its amazing cuisine,so no wonder this sweet and sour prawn dish,with its citrus and spice flavours,has become a Raj favourite.

Your choice of chicken or lamb cooked in an incredible rich creamy sauce with ginger plus crunchy peanuts. Another dish just crying out for you to dip your bread into.

Delicate on-bone sea bass is given an aromatic kick by our chef's hand-ground spices and sweetened with cherry tomatoes.

Half a spring chicken delicately spiced, marinated and slow-cooked in the tandoor to give it that distinctive char-grilled flavour

Chicken or lamb pieces marinated in freshly ground aromatic herbs and spices, cooked with onions, tomatoes and green peppers

King-sized prawns marinated in the chef’s own special spice mix, grilled in the tandoori oven.

served with a naan bread. A medley of chicken tikka, lamb shashlik, seekh kebab and tandoori chicken

* a choice of bite-sized pieces of lamb, chicken, paneer or salmon in a marinade of mint, yoghurt and fresh herbs, skewered and grilled in the clay oven

Succulent chicken tikka in an almond sauce with spinach and green peppers.

Barbecued chicken lightly spiced with ginger and garlic.

Jewel says: “if you’re a chilli connoisseur, you’ll love this – naga chillies have a very distinctive flavour. We use the best bangladeshi ones to create a hot, fiery sauce that packs a real punch.”

Marinated chicken or lamb in a delicious mango and almond sauce with fresh cream.

Lamb cooked with fresh spices, garlic and ginger, blended in a freshly prepared, thick tamarind sauce

Grilled chicken or lamb cooked in a sauce made from a combination of yoghurt, green chilli and spices

Rajasthani-style lamb tossed with green herbs and lentils, aromatic basmati rice and spices, baked under a caramelised-onion crust

Our vegetarian legend returns by popular demand. This fantastic mix of black lentils and specially selected spices making for a beautifully rich dish

Chopped onion, capsicum cooked with your choice of meat

Lentils cooked with choice of your meats

Spinach cooked with choice of your meets

Fenugreek cooked with your choice of meat

Chopped onion with balti sauce and your choice of meat

Pilau rice cooked with your choice of meat. Comes with vegetable curry.

Well known traditional dish cooked with your choice of meat

Traditional medium hot curry

Potato and coliflower

Baby 0bergeen

vegetable, peas, egg, kashmiri, lemon

Kulcha, Peshwari, Garlic, Chilli, Cheese

A lively and fruity rosé, reminiscent of summer pudding. Ideal with light or mild dishes.

A delicate medium-pink wine with plenty of good fruity flavour. Goes well with white meat.

Crisp and stylish with an elegant bouquet and harmonious fruit.

With complex biscuity flavours and fine mousse, this is given at times of celebration. This pinot noir-dominated champagne goes well on its own