When India was heavily forested, game was abundant and popular, especially among the Rajput rulers in Rajasthan. Spicing is generally robust and favours dark spices such as clove and black pepper which provide both flavour and heat. Game cooking was often done outdoors on the hunt, so methods were simple, ingredients were few and dishes highlighted the taste of the meat.
Starters Venison soole, cucumber raita HH 7.95Infused with clove and black spices, from the tandoor Junglee pigeon breast, red onion and coriander chutney H 6.75Robustly spiced and cooked rare, from the tandoor Rabbit satay, spiced peanut sauce 6.95Mild but distinct spicing makes a foil to rabbit’s natural sweetness Achari pheasant 6.95Kadahi-cooked, with homemade dry pickling spice mix
Mains Spice-roasted duck leg, curried apple, chilli garlic mash 12.95Slow cooked in the oven, seasoned with coriander, cumin, chilli Warm spiced pheasant, kadi sauce, ghee rice 13.25Pan seared pheasant breast served with cooked yoghurt sauceDum cooked kadahi partridge, lachha paratha H 13.75Partridge cooked in a sealed pot with tomato, onion, bell pepper, cardamom and maceVenison curry 14.75 HHTraditional slow-cooked curry with clove, cardamom, cumin
Hot H Roaring hot HH
All prices include VAT
Service not included
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