The full menu

Flaky pastry parcels stuffed with potato and pea mixture, served with tamarind sauce.

Crisp potato patties stuffed with spices, peas, onions and light cheese, served with mint yoghurt and tamarind.

Crisp dough wafers with steamed potato, chickpeas, yoghurt, tamarind chutney, chat masala and sev.

Whole spinach leaves in a crispy lentil batter, topped with chickpeas, potato, date and tamarind sauce.

Sliced Spanish onion dipped in chickpea batter and crisp-fried, served with mint sauce.

Tender chicken thigh marinated in yoghurt and spices, roasted in the clay oven, served with mint sauce.

Homemade cottage cheese cooked in the tandoor with capsicum and Spanish onion, served with mint sauce.

2 pcs Chicken Tikka, 2 pcs Seekh Kebab and 2 pcs Amritsari Machhi.

Grilled cottage cheese in a buttery sauce of tomatoes and fenugreek leaves.

Puréed English spinach cooked with cottage cheese, finished with ginger, garlic and cream.

Potato and cottage-cheese dumplings finished in a korma sauce with a touch of cashew.

Black lentils simmered on slow fire for a velvety texture, tempered with onion, ginger, garlic and cream.

The most popular of all lentils, slow-cooked with ginger, garlic and onion.

Homemade cottage cheese tossed with chef's special dry chilli, black pepper and coconut milk sauce.

Seasonal vegetables cooked with cashew nuts and finished in a nutty korma gravy.

Cauliflower and baby potato cooked with traditional masala, finished with coriander and ginger.

Tandoori chicken thigh fillet in a buttery sauce of tomatoes and smoky fenugreek.

Tender thigh-fillet chicken tikka cooked in special masala sauce with capsicum and onion.

Boneless chicken in a mildly spiced gravy fused with mango.

A Goan speciality — boneless chicken marinated in red wine and spices, cooked in a hot sauce.

Chettinad classic — boneless chicken with dry red chilli, black pepper and coconut milk.

A mild preparation of chicken in a rich, nutty korma gravy.

Chef Ramana's signature — tender baby goat cooked on the tawa, from his hometown in Andhra Pradesh.

Lamb cutlets marinated in yoghurt, ginger and garlic with select spices, clay-oven cooked, served with mint sauce.

Lamb mince rolled on skewers, infused with fresh herbs and spices, served with mint sauce.

Slow-cooked lamb in an aromatic Kashmiri-style gravy of onion, tomato and warm spices.

Chef Ramana's signature seafood preparation from his hometown in Andhra Pradesh.

Chef's secret recipe of chickpea-battered ling fillets with lovage seeds, served with mint sauce.

Prawns simmered in a tangy coconut and tamarind gravy, Goan-style.

Fragrant basmati layered and dum-cooked with chicken, saffron and whole spices, served with raita.

Basmati rice dum-cooked with seasonal vegetables, saffron and aromatic spices, served with raita.

Fluffy long-grain basmati rice.

Soft leavened bread from the tandoor, brushed with butter.

Tandoor naan topped with fresh garlic and coriander.

Naan stuffed with cheese and a hint of green chilli.

Wholemeal bread baked in the clay oven.

Warm milk-solid dumplings soaked in rose-scented sugar syrup.

Traditional slow-churned Indian ice cream with ripe mango.

Slow-cooked rice pudding scented with cardamom and topped with pistachio.