Curry Nights

Tender beef in an intense Madras curry sauce made with garam masala, turmeric and coriander cooked slowly with sliced onions, ginger and ground almonds.

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Higher-welfare British chicken breast marinated with yoghurt, lemon and paprika in a creamy tomato and coconut sauce.

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King prawns in a mild curry sauce infused with fennel seeds, turmeric and lime leaf.

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Marinated higher-welfare British chicken breast in a gently spiced and creamy coconut and almond sauce.

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Oven roasted peppers with cauliflower and spinach in a gently spiced chickpea and lentil sauce.

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Higher-welfare British chicken breast, marinated in garlic and chilli, in a medium-spiced curry sauce with roasted green peppers and a squeeze of lime.

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Diced leg of lamb, slow cooked with garam masala and cumin, with basmati rice and caramelised onions.

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Higher-welfare British chicken breast marinated in lime and coriander in a fragrant and mild coconut, lemongrass and lime leaf sauce, finished with spring onions and cashew nut pieces.

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Diced leg of lamb, marinated in a mix of spices and yoghurt, cooked with tomatoes and plenty of onions. Fairly hot.

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A mild, sweet curry of cauliflower florets, chickpeas and baby spinach cooked in a coconut, almond and yoghurt sauce.

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A light and fragrant curry of King Prawns with blended spices, coriander and spinach.

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A Murgh Makhani with a bit of kick, made with traditional spices, tomatoes, cream, and marinated higher-welfare British chicken breast.

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A classic garlic, coriander, onion and tomato sauce with marinated higher-welfare British chicken breast.

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Higher-welfare British chicken breast marinated in yoghurt, garlic and paprika in a spicy onion, tomato and red and green pepper sauce.

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Handmade lamb and ginger meatballs in a spiced red lentil dhal made with tomato, coconut, spinach and coriander.

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Plump, sustainably-sourced king prawns in a light, fragrant turmeric and coconut sauce with spinach and curry leaves, topped with sweet mango and chilli.

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Cubes of paneer cheese marinated in turmeric with roasted diced aubergine and spinach in a coconut curry sauce with coriander.

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Higher-welfare British chicken thigh in a Thai basil, lime and tamari soy sauce with shiitake mushrooms, red peppers and Tenderstem broccoli, topped with cashew nuts.

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Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger

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An aromatic, green Thai curry with coconut milk, roasted butternut squash, red peppers, edamame beans and baby corn.

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A mild dish with a sweet nutty flavour, gently braised beef with roasted sweet potato in a rich coconut and cashew curry sauce.

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A fragrant cashew and coconut sauce with higher-welfare British chicken breast, green beans and toasted cashews.

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A fragrant mild Thai curry infused with lemongrass, ginger and kaffir lime leaf, with higher-welfare British chicken breast.

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A warming Thai curry made with marinated higher-welfare British chicken breast, red peppers, coconut milk, tamarind and kaffir lime leaf.

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A creamy Indonesian-style curry with roasted vegetables, green beans and toasted cashews. Flavours of coconut, tamarind, coriander, lemongrass and garlic abound!

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A classic mild Thai curry made with higher-welfare British chicken breast, green peppers, coconut milk, kaffir lime leaf, lemongrass and coriander.

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Shredded duck, egg noodles, red peppers, baby sweetcorn and spring onion in hoisin sauce.

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Four crispy bhajis made with onion, gram flour and a blend of aromatic spices.

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4 handcrafted samosas filled with tikka-spiced chicken, sweet potato, red pepper and peas.

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Spice-coated crispy roasted potatoes with chilli, fennel seeds and garam masala.

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Bombay-spiced potatoes topped with a sweet onion chutney with turmeric, cumin, coriander and nigella seeds.

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Pieces of Paneer cheese, fried gently with spices and mixed with spinach, onions and natural yoghurt.

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Speckled lentils and kidney beans slow-cooked with tomato, ginger, chilli and coconut cream.

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Roasted cauliflower and potatoes in a mild chilli and cumin tomato sauce.

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Chickpeas in a creamy sauce spiced with garam masala, fennel and cumin, with tomatoes, garlic, ginger and coriander.

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Soft, slow-cooked yellow split peas with turmeric, garlic, tomatoes and coriander.

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4 handcrafted crispy rolls filled with shredded vegetables, sweet chill, soy and ginger.

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Two individual naan breads ready to cook from frozen.

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Lovely handstretched naan breads to go with your curry.

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Fragrant Basmati rice with peas, flavoured with saffron, cardamom, cinnamon and cloves.

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Plain rice is perfect thing to balance the richer curry dishes.

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Basmati rice with coconut milk, kaffir lime leaf, lemongrass and coriander.

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