A la carte

Our a la carte menu provides a taste of traditional regional cooking as well as contemporary cooking as it is today in India. The menu at Babur has been evolving since we opened in 1985, so it's a work in progress.

 

All of our A la carte main courses are matched to wines, so that you can fully enjoy the best of both together. Whenever possible, we have matched both a red and a white wine to each dish and we have always included one recommendation for a matched wine available by the glass.

 

 

A la carte
Starters

 Pan seared mackerel, green apple and coriander salsa  7.25Spiced with fennel, mustard and black onion seeds South Indian style mussels, rice flour croutons NEW  7.25Steamed in a coconut milk, mustard seed and curry leaf broth Coconut and kaffir lime chicken tikka NEW  6.95Marinated with yoghurt and kaffir lime  Ostrich soole  8.50Passanda cuts, clove-smoked and marinated in Rajasthani spicesTamarind-glazed quail breast  6.95 From the tandoor, with bubble ‘n’ squeak boneless leg meatVenison chapli  7.95Spiced minced patties wrapped with mixed peppers and spring onions  Goat patties, tamarind and raisin chutney NEW  7.95  Vibrantly spicy with star anise, coriander and black pepperOrissa lamb tikka, tomato yoghurt  7.95Vibrantly spicy with star anise, coriander and black pepperBeetroot cutlet, papaya chutney NEW  V    6.75In crispy sago, warm masala spicing, bit of heat and sweetnessPunjabi paneer sandwich  V  6.95Char-grilled cottage cheese sandwiched with mint chutneyVegetable beggar’s purse  V N  6.75

 Pastry filled with paneer, cashews, organic potato and peas,
seasoned with chat masala

Papadom basket with home-made pickles and chutneys 1.25 per person

Mains

 We’re very proud of our wine list and in order for you to be able to more thoroughly enjoy them with our food, we’ve matched our main courses to wines. In each of the matches, we’ve placed the best match first. We’ve tried wherever possible to include a red and a white, as well as always offering at least one wine available by the glass.

 

Gilt head bream, kokum curry, mustard and curry leaf mash   14.25Pan seared, with black mangosteen, coconut and Malabari masala  Catalan Eagle, La Bascula Tierra Alta, 2009, Spain 
Green Stone Point Pinot Gris 2009, New Zealand Kalaunji jumbo prawns, prawn pattice, prawn pickle puree NEW  16.95 Twice-marinated tandoori prawns with roasted gram flour and black onion seedsAlvarinho Casa do Copotao Mor 2009, Portugal 
Plantagenet Great Southern Chardonnay 2008, Australia Chicken Chettinad  13.75Peppery Chettiyar masala from South India, in a rice dosa fool’s capKoenig, Pinot Gris 2008, Alsace, France 
Green Stone Point Pinot Gris 2009, New Zealand  Chicken lababdar  12.95Traditional Mughlai chicken in creamy tomato with fenugreekGreen Stone Point Pinot Gris 2009, New Zealand  
Corvina, Alpha Zeta 2009, Italy  Chicken biryani     13.95Layers of boneless Black Leg chicken and aromatic rice, cooked
in a sealed pot, served with pachariKoenig, Pinot Gris 2008, Alsace, France     
Green Stone Point Pinot Gris 2009, New Zealand   Pot-roasted mustard rabbit, garlic roti     14.25Rabbit with mustard and ginger, cooked in rabbit broth in a sealed potWillunga100 Viognier 2009, McLaren Vale, Australia 
Green Stone Point Pinot Gris 2009, New Zealand Khata-meetha spiced duck breast NEW     14.95Seared Gressingham duck breast, sweet and sour plum sauce, carrot masalaGreen Stone Point Pinot Gris 2009, New Zealand  
Novas Syrah-Mourverde 2004, Chile  Coconut lamb, tomato rice  14.95Well-spiced, handi-cooked to a rich, sticking consistency, from KeralaDeLoach Zinfandel Heritage Reserve 2009, California, USA 
Parcella No.7 Reserva, Viña von Siebenthal, 2007Aconcagua Valley, Chile   Steamed spice crusted shoulder of lamb, beetroot khichdi, lamb jus NEW   14.95Marinated for 100 hours in a spice-rich Punjabi masala Novas Syrah-Mourverde 2004, Chile

Shiraz/Viognier, Willunga 100 McLaren Vale 2007
Laverstoke Park buffalo lal maas, steamed rice  15.25Clove-smoked buffalo cooked in a Rajasthani-spiced hot masalaMalbec, Andeluna 2009, Mendoza, Argentina
Caliterra Tributo Carmenere-Malbec 2006, Colchagua, Chile
Masala dosa V  11.95Keralan crispy pancake filled with spicy mixed vegetablesNovas Syrah-Mourverde 2004, Chile
Novas Chardonnay-Marsanne-Viognier 2004, Chile
Anjeer ke kofte, crispy spinach pakora  N V  12.95Fig-stuffed spiced potato dumplings, cashew and saffron sauceGreen Stone Point Pinot Gris 2009, New Zealand
Koenig, Pinot Gris 2008, Alsace, France
Vegetarian thali NEW  V  14.50Paneer makai tawa masala, Green bean fogath, Dal makhni,
Sondhi gobi, pachari, pulao rice and mini nan breadGreen Stone Point Pinot Gris 2009, New Zealand
Amano Primitivo, 2009, Puglia, Italy
             

Wine available by the glass   or by bottle 
Sides

 Sondhi gobi NEW  5.50Cauliflower cooked with tomato and Bengali pickling spices
Dhingri palak  5.50Garlicky spinach and mushroomGreen bean fogath  5.95Fresh green beans with sweet coconut and spices
Dal makhni 5.25Slowly cooked, creamy – rich black lentils
Paneer makai tawa masala  6.50Stir fried cottage cheese, corn, organic green peas, kadai spices
Aleppy okra NEW  5.75Cooked in tomato, tamarind, mustard seed and chilli
Baghare baigan N  6.50Baby aubergine with peanut sauce
Crispy fried potatoes  4.95Thinly sliced, seasoned with dried mango powder

RICE
Steamed 2.95     Cumin pulao 3.25      Lemon rice with cashews N 3.75
BREADS 

Plain nan N  1.95    Garlic and onion nan   2.75

Peshawari nan N   2.95   Cheese and chilli nan  2.95

Laccha paratha   2.50   Tandoori roti  1.95

Mini bread basket (laccha paratha, garlic nan and roti) 4.25

 

H Hot  HH Roaring hot
V Vegetarian  N Nuts