Vrindaa is a contemporary Indian restaurant celebrating the rich culinary heritage of India. From the bustling streets of Delhi to the coastal flavours of Goa, each dish is crafted with authentic spices, locally sourced ingredients, and a modern twist. Whether it’s our signature curries, tandoori grill delights, or indulgent desserts, we promise an unforgettable dining experience for every guest.
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Crispy pastry filled with curry spiced duck and cashews, served with cranberry chutney.
Steamed Chicken dumplings with traditional tomato & chili sauce.
12 -hours brined, Tamil spiced fried chicken with curry leaves.
Crisp, fried fish pakoras seasoned with mint & aromatic carom seed.
Crispy samosa served on bed of tangy chickpeas, yoghurt, pomegranate, tamarind & mint chutney.
Shallot & baby leeks bhaji served with Mint and Tamarind chutney.
Vegetable samosa served with Mint, Tamarind & Beet Yoghurt.
A basket of roasted and fried poppadom’s, served with tomato salsa, sweet mango chutney and cooling mint yoghurt.
Tandoori black tiger prawns marinated in coriander, ginger and lime leaves served with mango salsa.
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.
3 chopsSpiced tandoori lamb chops served 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.
Cashew 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.
Chicken thigh cooked in home ground spice, onion & tomato gravy.
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.
Paneer and mushroom cooked in biryani rice seasoned with cardamom, mace and saffron served with raita.
Cumin and garlic tempered yellow lentils.
Vrindaa signature black lentils.
Stir-Fried Okra with Onions.
Potatoes and fresh spinach cooked with onion, tomato and aromatic spices.
Baby leaves with avocado, mango and toasted pistachio, honey and lemon dressing.
Whole wheat bread.
Plain/ butter.
Spiced ground lamb filling.
