Plain or spicy

Indian Ocean's classic, lightly spiced, deep fried onion with a light gram flour batter and fresh coriander.

A meat samosa of finely minced lean lamb, onions, fresh coriander and Indian spices wrapped in a crispy pastry wrap.

Two pieces of flaky white sea bass coated in a light spicy batter of cumin, coriander and onion seeds.

A delicately spiced patty of tender chicken with lentils, coated in a light egg batter and gently pan friend.

Pieces of tender diced potato with carrot and peas, combined with fresh coriander and delicate spices in a piping hot crispy pastry wrap.

Potato patties spiced and enhanced with pomegranate seeds and deep fried, in a fine coat of gram flour batter.

Prawns on a bed of crispy lettuce covered with seafood sauce, garnished with chopped cucunber, tomatoes and a slice of lemon.

Tasty whole mushrooms cooked to perfection in lightly spiced crispy batter.

Delicately seasoned fritters of chicken tikka in the lightest coating of gram flour batter.

Delicately spiced mince stuffed in fresh mushrooms combined in the lightest coating of gram flour batter

Indian Ocean's award-winning dish – succulent flakes of fish lightly spiced and mixed with fresh mashed potato, coated in breadcrumbs and deep fried. Served with a tangy tartare sauce.

Stir fried curried glazed prawns in a tantalisingly delicate medium spice flavour, served on a puri bread.

Chickpeas and tender diced potato in a spicy sauce, served on a puri bread, a delicious vegetarain dish

Flaked chicken pieces and spinach cooked together in a spicy sauce and served on a puri bread

The best of both worlds - tender flakes of chicken and curried glazed prawns mixed in a spicy sauce, served on a puri bread

Curried potatoes and chickpeas, garnished with coriander.

Peas and paneer (Indian cheese) cooked with onions, tomatoes, fresh coriander, green chillies and selected herbs and spices.

Diced pieces of potatoes cooked with medium strength spices and tomatoes. Garnished with coriander and methi.

A wonderful velvety dish with large, fresh cubes of Indian cheese and spinach, lightly spiced for a background flavour and aroma.

Lentils cooked and sizzled in garlic sauce, garnished with coriander.

Mushroom with fresh herbs and spices.

A southern Indian dish, with a hot and spicy taste, prepared with fresh herbs and tomato puree.

Originally a Portugese dish it was transformed in colonial outposts to become the British favourite. A fresh but fiery curry with tomato puree and herbs. Not for the beginner.

Like its more famous cousin, dhansak, patia is a Parsee dish. Lightly-fried onions cooked with tomatoes to a natural red sweet and sour sauce. A hot dish with a distinctive aroma, garnished with fresh coriander.

Methi is the Indian name for the herb fenugreek, which has a distinctive taste and aroma. The curry is medium strength cooked with garam masala, fresh onions and of course fenugreek.

Mild and creamy but never bland, a traditional Korma requires long slow cooking of marinated meat abraised on a very low heat until all of the juices condense down into a thick sauce with ground almonds, coconut and thick cream.

A famous Parsee dish, often known as 'sweet and sour with lentils and pineapple'. A fabulous curry with mouth watering flavours and textures.

This is a style of cooking where the spices are gently fried to bring out their flavour before they are used in the recipe. Dishes are made with meat cooked in its own juices for a deep strong flavour but very little sauce.

Originally from Kashmir this dish is equally at home in the Punjab. An authentic Rogan Josh is delicately spiced and cooked to its distinctive red colour with the use of sweet pimentos, capsicums and tomatoes.

This is a classic Indian dish. Dopiaza uses onions in two different ways, fried and boiled, at different stages of the cooking. The restaurant version has small fried pieces of onion in the sauce and then larger chunks of lightly cooked onion added towards the end of cooking.

A real treat for chilli lovers! Fresh green chillies, ginger, garlic and tomatoes together with our special blend of spices and finally naaga chillies make this a truly sharp and spicy taste.

The nation's favourite Indian main course, mild and creamy with a hint of coconut and a natural deep red colour.

Derived from a dish served at the court of the Mughal emperors, marinated tandoori lamb or chicken fillets are cooked to a mild sauce with cardamom pods, pureed tomatoes and cream. Garnished with almond flakes and pistachio.

A medium spiced Indian dish flavoured with methi leaves, exotic spices, onions and fresh garlic in a tomato and creamy yoghurt sauce.

Prepared in a hot Indian style wok with fresh green chillies, garlic, ginger and tomatoes cooked quickly in a manner reminiscent of a stir-fry.

Literally meaning 'hot-fry' the term entered the English language at the time of the Raj in India. We use the Jalfrezi method to cook green peppers, carrots, tomatoes, mushrooms, green peas and plenty of green chillies as the basis for a curry with just a little sauce. The chillies make the Jalfrezi taste very fresh.

Like a balti dish in preparation, with the addition of a light pickle spice giving this dish a fresh and slightly tangy flavour.

This is a medium strength spinach curry cooked with lots of fresh spinach leaves plus fresh green chillies, garlic, ginger and tomatoes in a medium balti sauce prepared in the chef's own inimitable style.

A delicious combination of chick peas and roasted cashew nuts served in a medium spiced sauce.

A fiery dish cooked in the traditional style. Prepared with garlic, tomato, lemon, fresh green naga chillies and garnished with ginger.

Prepared by gently cooking saffron flavoured basmati rice with a mixture of mild aromatic spices. Served with a fresh omelette and a curry sauce of your choice.

This is a dish prepared with a mild almond sauce made from tomatoes and fresh double cream, cooked in butter. Garnished with almonds & cashew nuts

A classic dish originating from the villages of the Punjab and often cooked in Asian homes in the UK. Chicken or lamb gently cooked with spring leaf spinach, onions, fresh garlic, ginger, coriander, bay leaf, green chillies and cardamom juice to give a tasty, wholesome meal.

Sauce glazed meat, hot pan cooked, garnished with fresh coriander and green chillies.

Succulent pieces of lamb or chicken stir-fried with fresh green chillies, ginger, garlic and onions. Red and green capiscums give this dish a vibrant appearance and a spicy taste.

An Indo-chinese dish, cooked in an exotic mix of whole spices, with julienne-cut red and green peppers, whole dried red chillies, fresh tomatoes and a special chilli sauce. A mouth-watering, delectable dish for those who like it hot! hot! hot!

Tender lamb or chicken cooked with yellow lentils using fresh onions, garlic, ginger and coriander. An authentic dish best enjoyed with lachaydar paratha.

Potatoes, fresh green peas and lean lamb mince, delicately spiced to lift the flavours to create a delightful dish. Garnished with fresh coriander and ginger.

Tender lamb or succulent chicken cooked with fresh bhindi (okra), onions, garlic, ginger, coriander, green chillies, tomatoes and cinnamon juice.

Tender pieces of chicken breast marinated in a garlic sauce and garnished with corriander.

Beautiful chunks of chicken breast that we marinate and then cook in the tandoor on a skewer.

Chicken marinated and spiced with fresh herbs and spices, skewered and roasted, served with grillled green peppers and onions, accompanied by salad.

Generous pieces of barbecued chicken that are especially juicy and succulent with a light and mild spicy barbecue flavour reminiscent of an original Kashmiri recipe.

Chunky grilled chicken marinated in a yoghurt dressing flavoured with lemon and garlic and rolled in a blend of green leaves, herbs, fresh coriander, shallots and green chillies.

Finely-minced lean lamb mixed with onion and Indian spices and barbecued.

Thick chunks of especially tender lamb marinated and then cooked in the tandoor on skewers.

Deliciously wholesome fresh lamb chops, marinated in our own special combination of Tandoori spices with a hint of garlic and ginger.

King prawns marinated in a lemony sauce and natural yogurt with an assortment of exotic tandoori spices, skewered and charcoal grilled.

Chicken Tikka, Garlic Chicken, Tandoori Chicken, Seekh Kebab and Lamb Chops.

Flavoursome chargrilled lamb marinated in mint, coriander and green chillies with a fresh meaty taste that is hard to resist

Succulent slices of grilled lamb marinated in a spicy sauce of crushed red chillies,garam masala and traditional herbs.

Pieces of chicken tikka enhanced with shashlick spice mixed and served with tandoori peppers, onions and tomatoes.

Love Tandoori chicken tikka but like an extra kick? This dish is for you. Succulent chicken breast pieces marinated in a unique blend of Madras spices.

Love Tandoori chicken tikka? Want an extra kick? This dish is for you. Succulent chicken on the bone in a unique blend of Madras spices and roasted in the Tandoor.

Delicious cubes of marinated Indian cheese skewered with onions and peppers and cooked in the Tandoor for that authentic charcoal flavour. Hot, spicy and irresistible!

The choicest lamb, chicken and prawns cooked in an exotic mix of spices with peas and saffron rice. This dish is served on a bed of fresh lettuce and topped with an omelette.

Pieces of chicken and lamb tikka, king prawn tikka, stir-fried with peas, onions, saffron, cashew nuts, pistachios, almonds and sultanas together with basmati rice.

Plain leavened bread.

Two all-time favourite gourmet experiences combined in one. They said it wasn't possible. Truthfully it's delightful!

Stuffed with garlic and coriander

Stuffed with delicious fruits, cherries and coconut

Stuffed with our special lean minced lamb

Unleavened bread

Buttery unleavened bread

Enhanced with saffron, pistachio, almonds & cashew nuts.

A southern Indian dish with hot and spicy taste Prepared with fresh herbs and tomato puree.

Originally a Portuguese dish, transformed in colonial outposts from Goa to Madras to become the restaurant favourite that is enjoyed across Britain today. A fresh but fiery curry with tomato puree and herbs. Not for the beginner.

Like its more famous cousin, dhansak, patia is a Parsee dish. Lightly fried onions cooked with tomatos to a natural red sweet and sour sauce. A hot dish with a distinctive aroma, garnished with fresh coriander.

Methi is the Indian name for the herb fenugreek, which has a distinctive taste and aroma. The curry is medium strength cooked with garam masala, fresh onions and of course fenugreek.

This is first and foremost a style of cooking in which the spices are gently fried to bring out their flavour before they are used in the recipe. Bhuna dishes themselves are made with meat cooked in its own juices, for deep strong flavours but very little sauce.

The dopiaza is a classic Indian dish dating back at least to Mughal times. The name dopiaza broadly translates as 'double onions'” and a classic Indian dopiaza uses onions in two different ways, fried and boiled, at different stages of the cooking. The restaurant version has small fried pieces of onion in the sauce and then larger chunks of lightly cooked onion added towards the end of the cooking.

Rogan josh is a long time favourite on the Indian Ocean menu. It was originally a Kashmiri dish but is equally at home in the Punjab. An authentic Rogan josh is delicately spiced and cooked to its distinctive deep red colour with the use of sweet pimentos, capsicums and tomatoes.

A medium spice Indian dish flavoured with methi leaves, exotic spices, onions and fresh garlic in a tomato and creamy yoghurt sauce.

Prepared in an hot Indian-style wok with fresh green chillies, garlic, ginger and tomatoes cooked quickly in a manner reminiscent of a stir-fry.

Jalfrezi Literally meaning 'hot-fry' but probably better translated as 'stir-fry', the term entered the English language at the time of the British Raj in India. Our chef uses the jalfrezi method to cook green peppers, carrots, tomatoes, mushrooms, green peas and plenty of green chillies as the basis for a curry with just a little sauce. The chillies make the jalfrezi taste very fresh.

Sagwala is a medium strength spinach curry cooked with lots of fresh spinach leaves, plus fresh green chillies, garlic, ginger and tomatoes in a medium balti sauce prepared in the chef’s own inimitable style.

A fiery dish Cooked in the traditional style. Prepared with garlic, tomato ,lemon and fresh naga chillies garnished with ginger.

The nation's favourite Indian main course mild and creamy with a hint of coconut and a 'natural' deep red colour.

Mild creamy, but never bland, a traditional korma requires long slow cooking of marinated meat abraised on a very low heat until all the juices condense down into a thick sauce with ground almonds, coconut and thick cream.

A famous Parsee dish, often known as 'sweet and sour with lentils and pineapple'. A fabulous curry with mouth watering flavours and textures.

Derived from a dish served at the court of the Mughal emperors, marinated tandoori lamb or chicken fillets are cooked to a mild sauce with cardamom pods, pureed tomatoes and cream. Garnished with almond flakes and pistachios.

A medium & creamy house sauce cooked with green peppers to give a unique and nourishing flavour.

This is our master Tandoor baker's speciality. Anyone tasting these simple unleavened and unsalted breads for the first time is soon hooked.

A delicious combination of chick peas and roasted cashew nuts served in a medium spiced sauce.

stuffed with potatoes

Stuffed with minced lamb

Rice pudding flavoured with cardamon and pistachios, recommended as it is a scrumptious Indian Ocean treat.

Vermicelli cooked with milk and koya, pistachio, almonds, sultanas and flavoured with cardamon and dates, a wonderful Kashmiri delight.

A Beautiful tropical melange of rich Chardonnay and zingy Colombard.

Zing! A delightful expressive dry wine with hints of rose petals and citrus flavours

Lovely deep pink colour. Aromatic with hints of rose petals and appealingly gluggable.

A rich, soft mouthful of succulent berry fruit with hints of jam.

Astonishing concentration of fruit. Ripe blackberries and soft tannins combine delightfully.

Jersey Royal new potatoes with a delicious blend of crushed black pepper, mayonnaise and lemon juice fi nished with a garnish of chives.

Red peppers and cous cous delicately fl avoured with the zest and juice of a lemon and mixed with fi nely diced dried apricot - a perfect summer taste.

Aubergine, red and green peppers with a spicy mix of garlic and chilli.

A delightful mixed green leaf salad with fi ne shavings of Parmesan cheese, roasted seeds and balsamic vinegar - bringing two great national cuisines together.