Bombay menu

Appetisers

Monkfish Amritsari
7.95£
Marinated with ginger and lime, shallow fried in our golden crispy batter made with gram flour, cumin and coriander.
Tandoori Octopus
9.95£
Tender octopus tentacles marinated in a chefs special tandoori spice mix then cooked over charcoal. .
Onion Bhaji
4.95£
Onion fritters with gram flour and mixed spices. V.
Chilli King Prawns Tempura
9.95£
King Prawns tossed with onions, pepper and tomatoes in a spicy, tangy sauce - highly recommended.
Tandoori Chicken Tikka
5.95£
Pieces of tender chicken marinated in a tandoori sauce, cooked in a tandoor. Spice level 2 - For the adventurous.
Aloo & Paneer Pakoras
5.95£
Paneer and Potatoes mashed with spices in a crispy golden batter. A snack popular all over India. V.
Bombay Samosas
4.95£
Freshly made to a traditional recipe passed on by family. Mildly spiced vegetable filled pastry. V.
Mixed Tandoori Platter for Two
15.95£
A mix of tandoori lamb chops, seekh Kebabs, tandoori chicken tikka and chilli wings served with sizzling onions and peppers - great for sharing. Spicy level 1 - Spicy on the tongue.
Chilli Kebabs
5.95£
Lamb mince with a blend of cumin, coriander powder, turmeric & chilli, tossed with onions & coriander, cooked in a tandoor. Spicy level 1 - Spicy on the tongue.
Chilli Chicken Wings
5.95£
Finger licking chilli wings tossed with onions and peppers. They are zesty and full of flavour. Spice level 2 - For the adventurous.
Rajasthani Chops
5.95£
Marinated with ginger, garlic, chilli, coriander and spices, cooked in a tandoor. Spicy level 1 - Spicy on the tongue.
Aloo Tikki Chaat
5.95£
A true Indian food fan would never be able to resist a good chaat. Spiced potato cakes with chickpeas, onions, tomatoes, coriander and tamarind.
Fish Tikka
7.95£
Tender fillet of Salmon or Monkfish in a tandoori spice with chilli & lime grilled on charcoal.

Chef’s Chicken Specialities

Murg Saagwala
13.95£
One of my favourite dishes while growing up. I have memories of coming back from school and having this almost every other night. A light dish made with subtle spices, lots of fresh spinach and chicken. Simple but flavoursome. Level 1 - Spicy on the tongue.
Tawa Chicken
13.95£
This dish originates from Punjab and is generally cooked in roadside dhabas (open air restaurants) on big tawas (flat metal griddle). Prepared with fresh green chillies, coriander and a hint of tomatoes, with true rich Indian spices - highly recommended. Spice level 2 - For the adventurous.
Aam Murgh
13.95£
Based on my grandmother’s recipe who loved the combination of soft, succulent chicken breasts and mango, cooked with a combination of delicate herbs and spices. Can be made hot with a few extra chillies
Karahi Chicken Tikka
13.95£
A spicy, strong-flavoured traditional Pakistani dish - cooked and served in a hand-made cast iron pot to achieve its natural taste, with tomatoes, onions, fresh coriander, butter and traditional spices. Level 1 - Spicy on the tongue.
Butter Chicken
13.95£
The original dainty Delhi Durbar Mughlai which can be traced back to the Moghul times - also known as Murgh Makhani. This dish is made with tomatoes, onions, fenugreek leaves and mild spices - a rich and wholesome curry - a must try. N.
Chicken Handi
13.95£
A dish from the Awadh region, cooked for the royals. Made in a sauce cooked with onions, tomatoes, peppercorns, cinnamon, cardamom and mace, infused with carom seeds and fresh green chillies. Served in a clay pot - a true Desi curry. Level 1 - Spicy on the tongue.
Kali Mirch Murg
13.95£
It was a favourite for my family of 4 sisters, 2 brothers, grandparents and several neighbours and relatives that always seem to end up in our house during dinner time, every one enjoyed this dish hence I had to add this on our menu. Tender strips of chicken peppered with onions, tomatoes and a hint if lemon. Level 1 - Spicy on the tongue.
Chettinad Chicken Curry
13.95£
I haven't yet had the privilege to visit the south of India apart from goa but I was invited to a south Indian family for dinner whilst in Mumbai. That experience opened my eyes to some completely different combinations of spices. I have since then ventured into this cuisine and although a part of India, it has something completely different to offer. Spicy level 1 - Spicy on the tongue.

Chef’s Lamb Specialities

Shank of Lamb Rogon
15.95£
Tender Shank of Lamb delicately spiced and slow cooked in a thick Rogan sauce with garlic and subtle spices. A dish from my family recipes. Spice level 1 - Spicy on the tongue.
Mumbai Gosht Karahi
14.95£
My own recipe based on what I enjoy. I have used tender pieces of lamb tempered with coriander seeds and red chillies, plus a collection of other herbs and spices - garnished with a hint of mint. Spice level 1 - Spicy on the tongue.
Khade Masale Ka Gosht
14.95£
A traditional dish from the North of India originally cooked with goat meat. My take on this personal favourite comprises of tender pieces of lamb tempered with whole spices (cinnamon, cloves, bay leaves, cumin seeds, coriander seeds, cardamom, cloves, nutmeg, black peppercorns and chilli flakes, in a spicy sauce. Spice level 2 - For the adventurous.
Laal Maas
14.95£
Any one that has travelled to Rajasthan would know about this curry. I happen to visit Jaipur and Udaipur and tried this dish in both the cities. It gets its name due to the deep red colour because of the fiery chilies in it. This spicy royal Rajasthani curry is not for the faint-hearted. Lots of chillies & fragrant spices - chunks of lamb cooked in plenty of sauce and infused with the smoky flavour of red roasted chilis. Spice level 3 - Bring it on!
Garlic & Chilli Lamb
14.95£
A hot, spicy full of flavored dish originated in Persia and was brought into India about 1200 years ago by the Parsis. It is prepared by roasting garlic in a sauce with fried onions, tomatoes, green chilies topped with fresh coriander. Spice level 1 - Spicy on the tongue.
Gosht Lababdar
14.95£
Inspired by my visit to the historical Moti Mahal in Delhi. Tender pieces of lamb cooked with cardamoms, mace, clove, cinnamon, bay leaf, ginger, fenugreek, tomatoes and a hint of cream.
Lucknowi Gosht Biryani
15.95£
This is a local delicacy for the Nawabs, the Kings of Lucknow and regarded as the greatest foodies ever. The Lucknowi cuisine is elegant, subtle, flavoursome and incredibly refined. The dish is cooked with layers of rice, meat and spices in stock, sealed with dough and slow cooked to perfection. Served with a fragrant curry sauce. Spice level 1 - Spicy on the tongue.
Railway Lamb Gosht
14.95£
The original recipe was served in the first class cars of the Indian railways and stems back to the British Raj of the 1900s. The story goes that a British officer ordered a curry, found it to be too spicy and asked for the curry to be milder. The chef added some coconut milk to the sauce to cool it down and the officer loved it. Recommended. Spice level 1 - Spicy on the tongue.

Chef’s Seafood Specialities

Tawa Jhinga
16.95£
I fell in love with this dish on the streets of Mumbai. It’s amazing how they can produce quality food in open air with very little at hand. King prawns tossed in a sauce made with green chilli, tomatoes, onions, peppers, coriander and spices, served on a tawa. Spice level 2 - For the adventurous.
Boatman’s Curry
17.95£
Traditionally made by the fishermen based on whatever’s available in their catch of the day. I have made this from cuts of salmon, king prawns, scallops, mussels and squid, delicately cooked with fresh green chillies, coriander, extra garlic and tomatoes - highly recommended for seafood lovers. Spice level 3 - Bring it on!
Octopus Curry
18.95£
This recipe was cooked for me in Maldives by an Indian chef from Goa. He convinced me to try his family recipe which is typically found in all Indian Ocean islands. It has chilli, lime, curry leaves cooked with garlic, ginger, tomatoes and onions. Spice level 1 - Spicy on the tongue.
Chilli Fish
16.95£
Tender morsels of monkfish tossed in onions, peppers and ginger in a spicy, tangy sauce. Best eaten with a naan bread. Spice level 2 - For the adventurous.
Malabar King Prawns
16.95£
Best available king prawns are cooked with curry leaves, mustard seeds, fenugreek seeds, ginger, chilli, coriander, tomatoes and coconut milk to get a creamy, spicy and aromatic prawn dish.
Goan Fish Curry
14.95£
An aromatic local Goan fish curry that is full of flavour and low in fat. Prepared with fresh green chillies, ginger, garlic, cumin, turmeric, cardamom pods and coconut milk. This curry has layer after layer of flavour, depth, tartness and a hint of sweetness from the onion.
Mangalorean Salmon Curry
15.95£
Also called Meen Ghasi by the locals of Mangalore in the south of India. It gets its unique flavour from tamarind and coconut. The sweet, spicy and tangy flavours compliment the fish perfectly.

Chef’s Organic Seasonal Vegetarian Specialities

Rajma
10.95£
A simple but to the tee recipe which originates from the Punjab region of India. Red kidney beans are soaked overnight and then slow cooked with homemade spices, fresh green chillies and coriander. Spice level 1 - Spicy on the tongue.
Black Eyed Bean Curry
10.95£
Soaked overnight, cooked with onions, ginger, turmeric, coriander and asafoetida. One of my favourites - try it, you won't be disappointed. Spice level 1 - Spicy on the tongue.
Sabzi Ki Handi
10.95£
A selection of our organic vegetables, cooked with garlic, ginger and basar which is a special spice mix. We source this directly from India.
Paneer Butter Masala
11.95£
Cubes of soft, chunky paneer cooked in a creamy, mild and delicious sauce made with fresh tomatoes, fenugreek and butter.
Palak Paneer
11.95£
Soft Indian cheese cooked with an abundance of fresh spinach simmered with light, traditional spices.
Dal Makhni
10.95£
A spectacular preparation of simple black lentils, mildly spiced, eaten best with Rotis or boiled rice, garnished with butter.
Vegetable Tawa
10.95£
This dish originates from Punjab and is generally cooked in roadside dhabas (open air restaurants) on big tawas (flat metal griddle). Onions, peppers, green chillies and spices. Spice level 2 - For the adventurous.
Paneer Kofta Curry
11.95£
A comfort curry for days when you want to spoil yourself. Potato and paneer dumplings in a mild creamy tomato sauce with subtle flavours of spices. A treat indeed!

Chef’s Tandoori Selection

Tandoori Lamb Cutlets
15.95£
Marinated tender lamb cutlets served with onions, peppers and a fresh salad. A finger licking treat indeed. Spice level 1 - Spicy on the tongue.
Tandoori Monkfish Tikka
15.95£
Chunks of monkfish lightly marinated in five spices, cooked in a charcoal tandoor - healthy food at its best.
Tandoori Paneer Tikka
13.95£
Marinated Indian cheese, cooked in our charcoal tandoor, served on a bed of onions and peppers.
Chicken Tikka
12.95£
Boneless pieces of chicken breast marinated in tandoori sauce then roasted in a traditional clay oven.
Tandoori Chicken
12.95£
Chicken on the bone in a well-flavoured traditional tandoori sauce, roasted in a charcoal clay oven.
Tandoori King Prawns Jhinga
16.95£
Marinated King Prawns cooked in a tandoor served with grilled peppers and onions.
Tandoori Mixed Grill
15.95£
Enjoy an assortment of chicken tikka, tandoori chicken, tandoori lamb tikka and tandoori king prawns.

Masala and More

Tandoori Chicken Tikka Masala
13.95£
Tandoori Prawn Masala
14.95£
Tandoori Lamb Masala
14.95£
Tandoori Shahi Jhinga Masala
16.95£
Bombay Special
15.95£

Bombay Side Dishes

Mushroom Bhaji
5.95£
Aloo Saag Bhaji
5.95£
Potatoes and spinach.
Gobi Bhaji
5.95£
Cauliflower.
Bombay Aloo
5.95£
Potatoes.
Saag Bhaji
5.95£
Spinach.
Baingan Bhaji
5.95£
Aubergine.
Tadka Dal
5.95£
Lentils.
Chana Bhaji
5.95£
Chickpeas.
Sabzi Bhaji
5.95£
Mixed Vegetable.
Saag Aloo Paneer
5.95£
Spinach, potatoes and cheese.
Bhindi Bhaji
5.95£
Aloo Gobi
5.95£
Potatoes and cauliflower.

Extra Bits

Naan
3.50£
Garlic Naan
3.75£
Keema Naan
3.95£
Peshwari Naan
3.95£
Cheese Naan
3.75£
Garlic and coriander Naan
3.75£
Garlic and Cheese Naan
3.75£
Chilli Naan
3.75£
Table Naan
4.95£
Pappadum
0.95£
Paratha
3.50£
Tandoori Roti
3.00£
Chips
3.50£
Bombay Spiced Chips
3.75£
Coconut Rice
3.95£
Pilau Rice
3.50£
Boiled Rice
3.00£
Veg Rice
3.75£
Mushroom Rice
3.75£
Keema Rice
3.95£
Egg fried Rice
3.75£
Raita
3.50£
Mixed Chutney
2.00£
Roomali Chapati
3.00£

The Soft Stuff

Coke
3.50£
Tango
3.50£
Diet Coke
3.50£
Coke Zero
3.50£
Lemonade
3.50£
Soda Water
2.00£
Tonic Water
3.00£
Elderflower Presse
3.50£
Raspberry Lemonade Presse
3.50£
Natural Coconut Water
3.50£

Red Wine

Cabernet Sauvignon, Loire Valley, France
18.95£
Red and black ripe fruit provides the cherry / blackcurrant structure from which subtle spice notes develop, a perfect match for our food. Well-structured, bursting with juicy blackcurrants all the way from the nose to the finish.
Shiraz, Soul Tree, India, Nasik Valley
19.95£
A big, warm, tropical Shiraz with notes of black fruits and delicate hints of espresso and chocolate. A well rounded wine with structure on the palate, interesting peppery tones, and gentle tannins.
Merlot, Collin Bourisset France, Languedoc
19.95£
Velvety smooth and round, with abundant, lip-smacking red fruit. Beautifully showcases the uncomplicated, soft freshness of the Merlot grape as expressed by the Languedoc terroir.
Shiraz, Murphy’s, Australia, Murray Darling
21.95£
The colour is cherry red with hints of dark plum and chocolate on the nose. The wine is seamlessly balanced with sweet lifted fruit, subtle oak and soft tannins.
Rioja Crianza, Diez-Caballero, Spain, Rioja Alavesa
25.95£
Velvety smooth and round, with abundant, lip-smacking red fruit. Beautifully showcases the uncomplicated, soft freshness of the Merlot grape as expressed by the Languedoc terroir.
Malbec, Bodega Raffy, Argentina, Mendoza
28.95£
Dry and medium bodied, dark plums, boysenberry and damson are the primary dark fruit flavours, with anise and black pepper providing interest and complexity that shows through the ripe and concentrated fruit.
Côtes du Rhône Réserve, Château de la Font du Loup, Rhône Valley
29.95£
This 34 hectare biodynamic vineyard was sadly the wrong side of the track – just three metres – when the appellation of Châteauneuf-du-Pape was created in 1936. It shows classic deep and juicy black fruits, spicy pepper notes and a dense palate that, while weighty, is enlivened by fresh acidity.

White Wine

Sauvignon Blanc, Loire Valley, France
18.95£
Aromatic, crisp pear, apple and peach flavours are bright and lively, yet still remain soft and juicy on the palate. Well-balanced and refreshing, with a delicate acidity and bright, dry finish. There‘s no oak, just a pure, refined expression of the grape.
Pinot Grigio, Rechsteiner, Veneto, Italy
20.95£
The Soft Stuff
Chardonnay, Collin Bourisset, France, Languedoc
21.95£
Surprisingly rich brioche, apple, peach and lemon flavours are expressed on a palate with incredible depth and butteriness. Great balance of acidity and natural ripe white fruit depth – soft, indulgent and sophisticated.
Rioja Blanco, Artesa, Spain, Rioja Baja
21.95£
Thanks to a combination of the high quality of the grapes from these vineyards & modern vinification cellars, the young, unoaked wines are fresh & vibrant with good richness. Fresh, lifted & attractively floral nose with orange blossom & hints of lemon & citrus. The palate has fresh apricot & citrus flavours too - lively with zesty acidity & a clean, dry finish.
NZ Sauvignon Blanc, Cloud Factory, Marlborough, New Zealand
25.95£
An incredible zippy, fresh and vibrant Sauvignon Blanc with aromas of tropical fruit, gooseberry and a touch of kiwi fruit. The palate is all about pristine fruit freshness, crisp and almost racy acidity and a wonderful clean long and persistent finish. A very food friendly wine.
Chablis, Sourice Depuydt, Burgundy, France
29.95£
Made from a tiny parcel of 50 year old vines, producing a more opulent and texturally-rich Chablis. Layers of juicy green apples, pears and citrus peel with an underlying oyster shell minerality and crisp acidity creating good balance. This hand-crafted old vine Chablis is a fantastic expression of the terroir

Rose Wine

Bourisset Rosé, Collin Bourisset France, Languedoc
19.95£
This youthful, crisp wine displays subtle red berry fruits with a hint of confectionary. The palate is light and refreshing, with citrus acidity giving the wine an attractive, lingering finish.

Sparkling Wine

Prosecco Spumante, Rechsteiner, Italy, Veneto
7.95£
Produced using the ‘Charmat’ method, secondary fermentation takes place in stainless steel tanks (rather than in the bottle for Champagne). The delicate mousse in this ‘Spumante’ is achieved naturally – no carbon dioxide is added! A fresh straw yellow in the glass with a delicate, natural mousse. Peach, melon, apple and spring flower aromas show on the nose.
Champagne Cazals, Carte Or Grand Cru, Cazals, Mesnil-sur-Oger, France
39.95£
Cazals’ vines are next to Krug, who have been trying (unsuccessfully) to buy Cazals out for decades. A bottle of Krug’s Blanc de Blanc Clos du Mesnil will cost over 170, even though it’s made from virtually identical grapes grown only a few feet away. A 100% Chardonnay blanc de blancs Champagne from one of the most famous Champagne villages in the region. Light and flowery, with a delicate, refined mousse.

Bottled Beers & Cider

Peacock Cider
3.50£
330ml
Budweiser
3.00£
330ml
Bombardier
3.95£
330ml
Kingfisher
3.50£
330ml
Bombay Bicycle IPA
3.95£
330ml.

Spirits and Liqueurs

Vodka
3.50£
Archers
3.50£
Pernod
3.50£
Bacardi
3.50£
Malibu
3.50£
Rum
3.50£
Pimms
3.50£
Gordon’s Gin
3.50£
Frapin VSOP Cognac
5.00£
Captain Morgan
4.00£
Havanna Club Dark
4.00£
Baileys
3.50£
Tia Maria
3.50£
Cointreau
3.50£
Southern Comfort
3.50£
Amarula
3.50£
Kahlua
3.50£
Grand Marnier
3.50£
Sambuca
3.50£
Amaretto Saliza
3.50£

Whiskies

Edradour 10 year Old
4.50£
Chivas Regal
4.50£
Johnnie Walker Red Label
4.50£
Jameson
4.00£
Bells
3.50£
Jack Daniels
4.00£

Vermouth

Martini
3.25£
Dry or Rosso.
Campar
3.25£

Port

Niepoort Ruby Dum
3.50£
50ml.
All Mixers
0.75£