À la Carte

Fresh leaves, green papaya, ripe mango, pine nuts, orange and mango dressing

Homemade minced coronation chicken lettuce parcels, sweet chilli dressing

Scottish freshwater cray fish, sweet pink grapefruit, avocado paprika mousse

Roasted Scottish baby potatoes in vegetable ghee, tossed in gun powder spices, adds bang of flavours to the palate

Pan-fried lightly spiced patties made with spinach, fried garlic, along with stuffed apricot

Finely diced yam, cumin infused figs

Cod marinated with konkani spices

Sweet Romano chilli pepper stuffed with haggis, beef fat, tatties and raisins

Indian cottage cheese, mixed peppers, pickle, marinated with yoghurt and spices

Hand-dived king scallops from the West Coast, lightly seasoned with green chilli and curry leaf, finished over coals with a brown-butter spoon at the pass. We serve them on the half-shell with the roe still attached.

North Sea monkfish in a scotch bonnet, yoghurt, and fenugreek marinade, cooked through in the tandoor. The fish is firm enough to take the heat without flaking, which is exactly why we use it.

Gamba prawns marinated with sun kissed tomato paste and garlic

Chicken, hung yoghurt-infused in arran mustard. Dedicated to our community.

Chicken, clotted cream, cheddar cheese, crushed pepper

Partridge marinated in cinnamon, honey and ginger

Minced venison with white cheddar cheese and saffron

New-season lamb from a Borders farm, marinated overnight in yoghurt, ginger, and Kashmiri chilli, then finished pink in the tandoor's hottest section. Three to a plate, on the bone, served with a mint-coriander chutney that we crush in-house every morning.

Sharing TAWA grill (for 2) 2 chicken tikka, 2 cheesy chicken Tikka, 2 lamb chop, 2 Venison Sheekh kebab and 2 grilled fillets of seabass & 1 Butter Naan.

Baby aubergines on salan sauce. We char them whole over coals first, then split and dress in the sweet-sour gravy before serving.

Scottish pin-boned sea bass fillets bursting with spiced masala, on sautéed moongdal and buttered kale, finished with a malabari coconut sauce. The coconut sauce perfumes the fish as the dish rests at the pass.

Lightly spiced cod served with herb infused sweet potato mash and broccoli, bhuna sauce

Scottish salmon, fenugreek, kashmiri chilli infused and light spices served on Bombay aloo, sautéed asparagus with silky tomato sauce

A South Indian specialty Scottish sea food mix, cooked with mild kerala spice sauce. It's truly a carnival for those craving seafood.

Scottish fillet of lamb marinated in ground herb spices, served with okra and tandoori pineapple with lazes sauce.

Chicken breast stuffed with nuts and honey mince. Served on sag aloo and korma sauce.

A whole leg of Scottish lamb, marinated for twenty-four hours in a paste of yoghurt, garlic, ginger, and a dozen toasted spices, then slow-cooked in the tandoor and served with nihari sauce. Feeds two with sides; orders accepted at booking.

Scottish Lobster tail tossed with shallots, tomato and peppercorn. Served with basmati rice.

Duck breast marinated in ginger, garlic and cardamom served on sautéed fennel and buttered beans with silky smooth tangy sauce

Chicken, coconut and almond - all time favourite creamy sauce.

Tandoor-grilled chicken in a tomato, honey, and cream-based sauce with twenty ingredients to produce this famous Delhi curry. We toast the spice base from whole seeds every service.

A rich north Indian dish cooked in a kadai pot with fragrant ground coriander, ginger, garlic, whole chilli with tomato

Chicken breast tossed with julienne of ginger, tomato and bell peppers in a tangy sauce tempered with carom seeds

Chicken, green chilli, garlic, onion, tomato

12 hrs slow cooked lamb shank with turmeric and fresh tomatoes and poppy seeds

Slow-cooked baby lamb in a Kashmiri spice paste, with a long simmer until the meat falls apart in a tomato and onion gravy. Crowned with a swirl of Kashmiri chilli oil and finished with green coriander.

Lamb cooked in fried banana shallot with bhuna masala

Prawns cooked in Kerala spices, peanut, coconut with onion and tomato

North Atlantic monkfish cooked in sweet tamarind sauce, with Andra spices

Homemade Indian cottage cheese, Fenugreek leaves, in silky tomato onion sauce

All seasonal vegetables cooked with rich chopped masala

Fresh okra tossed in pickling spices

Semi-dry preparation of chickpeas in onion and tomato-based gravy, flavoured with caraway seeds.

Red lentil tempered with ghee