À la Carte
Served Monday to Sunday from 5pm
The full evening menu, opening with charcoal-tandoor starters, building through Indian Reimagined mains (with Scottish seafood and game), and finishing in the Proud Curries section that holds the dishes diners come back for.
Street Grill (Starters)
Cooked over charcoal in our tandoor. Light, smoky, and made for sharing.
Papaya and Mango Salad
Fresh papaya and mango tossed with chilli, lime, peanuts, and curry leaves.
Coronation Street Chicken Salad
Tandoor chicken in a lighter take on coronation dressing, served on dressed leaves.
Pink Cray Fish
Crayfish tail in pink Kashmiri marinade, finished hot in the tandoor.
Gun Powder Potato
Crisp potato shells filled with spiced potato, dusted with house gun powder masala.
Spinach and Apricot Tikki
Pan-griddled cakes of spinach, apricot, and lentil; dressed with mint chutney.
Yam ke Kebab
Slow-cooked yam patties, fragrant with mace and rose, finished crisp on the griddle.
Konkani Fish
Konkan-coast spiced white fish, semolina-crusted and shallow fried.
Sweet Chilli Haggis Pakora
Macsween haggis, lightly spiced and pakora-fried, with a sweet chilli dip.
Paneer Tikka
House paneer in a yoghurt and amchoor marinade, charred in the tandoor.
King Scallop
Scottish king scallops, lightly seasoned, finished over the coals with curry leaf butter.
Monkfish Tikka
Atlantic monkfish in saffron and ginger marinade, charred in the tandoor, served with lemon-coriander chutney.
Grilled Prawns
Tiger prawns in green chilli, lime, and garlic.
Corstorphine Chicken Tikka
Our house chicken tikka in a yoghurt and Kashmiri chilli marinade.
Cheesy Black Pepper Chicken Tikka
Chicken tikka glazed with mature cheddar and crushed black pepper.
Tandoori Partridge
Whole partridge in toasted-spice marinade, cooked over coals.
Venison Sheekh Kebab
Hand-minced venison with garam masala and green chilli, on the skewer.
Lamb Chop
New-season lamb chops in a yoghurt and ginger marinade, finished pink in the tandoor.
Chill Grill Platter
For two diners. A chef's selection of the best of the Street Grill in one share.
Chill Grill Platter for Two
Lamb chop, monkfish tikka, paneer tikka, sheekh kebab, and grilled prawns, with chutneys.
Indian Reimagined
House mains. The plates we built the restaurant around.
Baby Aubergine
Whole baby aubergines glazed with peanut, jaggery, and tamarind in the southern Indian style.
Malabar Sea Bass
Whole Scottish sea bass in coconut, curry leaf, and green chilli, finished in banana leaf.
Newhaven Cod
Newhaven-landed cod in a tomato, ginger, and fenugreek sauce.
Sizzling Salmon
Loch-reared salmon in tandoori marinade, sizzled with onion and pepper.
Sea Food Cochin Carnival
Mussels, clams, prawns, and white fish in a Cochin-style coconut and tamarind broth.
Lucknow Lamb
Slow-cooked Lucknowi lamb shank, perfumed with mace and saffron.
Kalmi Chicken
Tandoori-grilled chicken thighs in a yoghurt and saffron marinade, finished with butter.
Charla Prada
House special: tandoor-grilled chicken with cracked black pepper, garlic, and curry leaf.
Raan a Prahna
Whole leg of lamb, marinated 24 hours, slow-cooked in the tandoor and carved at the table.
Tandoori Crackling Duck
Duck breast, crackling skin, fennel and clove jus, served with a saffron pulao.
Lobster
Half lobster in a butter and chilli masala, finished over coals.
Proud Curries
Classic curries, made the way we make them at home. Ask for chicken, lamb, prawn, or paneer.
Chicken Korma
Mild and creamy: cashew, almond, and saffron.
Butter Chicken (Tikka Masala)
Tandoor-grilled chicken in a tomato, fenugreek, and butter sauce.
Achari Chicken
Pickling-spice base: mustard seed, fennel, fenugreek, with onion and tomato.
Madras
South Indian heat: coconut, curry leaf, mustard seed, dried red chilli.
Vindaloo
Goan classic: vinegar, garlic, chilli, slow-cooked.
Lamb Rogan Josh
Kashmiri spice paste, slow-cooked lamb, crowned with red Kashmiri chilli oil.
Lamb Bhuna
Reduced onion-tomato-ginger masala; lamb cooked dry-style on the bone.
Lamb Saag
Slow-cooked lamb folded into spinach, fenugreek, and mustard greens.
Punjabi Chana
Chickpeas in a smoky onion and tomato gravy with anardana.
Sag Aloo
Spinach and potato in toasted cumin, garlic, and green chilli.
Daal Makhani
Black urad daal, simmered overnight; tomato, butter, cream.
Daal Tarka
Yellow split lentils tempered with cumin, garlic, and dried red chilli.
Prahna Biryani
A journey to Indian royalty. Saffron-perfumed basmati, dum-cooked under a sealed naan crust, brought to the table whole.
Hyderabadi Chicken Dum Biryani
Marinated chicken thigh, layered with saffron rice, mint, and crisped onion.
Angeeri Lamb Dum Biryani
Slow-cooked lamb in awadhi spice, layered with basmati and brown onion.
Vegetable Biryani
Seasonal vegetables, paneer, and cashew, dum-cooked with saffron and mint.
Rice, Bread and Sides
Saffron Pilau Rice
Basmati, saffron, whole spice.
Steamed White Rice
Plain basmati.
Naan
Tandoor-baked white naan.
Garlic Naan
With fresh garlic and coriander.
Peshwari Naan
Coconut, almond, and sultana.
Roti
Wholewheat tandoor flatbread.
Masala Chips
Chips tossed in chaat masala and lime.
Bowl of Broccoli
Tempered with curry leaf and mustard seed.
Raita
Cucumber, mint, and toasted cumin yoghurt.
Dietary key: V Vegetarian · VG Vegan · GF Gluten free. Spice indicators: •• medium · ••• hot · •••• very hot. The safety and well-being of every diner is paramount. Tell your server about any allergies; we cannot list every ingredient on every dish on the printed menu.