Tandoori black tiger prawns marinated in coriander, ginger & lime leaves.

Succulent boneless chicken, marinated overnight in traditional spices, yoghurt, ginger and garlic

Succulent boneless chicken, marinated in a creamy cheese and a hint of cardamom.

Traditional minced lamb kebabs seasoned with ginger, garlic, spices and fresh coriander

Three spiced tandoori lamb chops with green chutney.

Tandoori Lamb chop, hariyali prawn, malai chicken tikka, paneer tikka, mint chutney

Charred paneer and peppers, marinated in Kashmiri red chilli, yoghurt, Punjabi garam masala.

Home style tomato and coriander chutney, pickled raisin.

Tandoori chicken tikka cooked in rich onion and tomato gravy

Classic of old Delhi - chicken tikka cooked in a rich creamy tomato makhani sauce with dry fenugreek leaves

Slow cooked chicken cooked in rustic spice gravy, inspired by Indian historic railway kitchen

Tender chicken cooked in tomato sauce with shallot & spinach

Ground venison cooked with aromatic spices and green peas

A classic favourite lamb curry from Kashmir in a yoghurt, fennel and brown onion gravy

Boneless lamb cooked with spinach 'saag' and fresh coriander

Grilled monkfish cooked in thick kokum and coconut curry.

King prawns cooked in tomato, shellfish bisque, tamarind, coconut milk & traditional spice mix

Grilled Paneer served in a smooth tomato, cashew, and cream sauce with a hint of fenugreek.

Aubergine, Green Chilli, Onion, Tomato. Pickling Spice,

Spicy and tangy preparation of chickpeas and baby potatoes topped with coriander

Soft malai kofta in a rich, silky tomato and cashew sauce

Chicken cooked in true ‘Awadhi style’ with basmati biryani rice, served with raita.

Slow-cooked lamb with spices layered with basmati biryani rice served with raita.

Mixed vegetable and paneer cooked in biryani rice seasoned with cardamom, mace and saffron served with raita.

Cumin and garlic tempered yellow lentils.

Vrindaa’s signature black lentils.

Stir-fried okra with onions.

Potatoes and fresh spinach cooked with onion, tomato and aromatic spices.

Whole wheat bread.

Plain or butter.

Spiced ground lamb filling.

Pistachio brittle with malai kulfi ice cream.

Seasonal berries with Bombay shortbread.

Butterscotch sauce with vanilla ice cream.

3 scoops of selection of sorbets.

Duo of Indian ice cream – mango & malai.