Koliwada Menu
Vegetarian Koliwada Menu
Lunch Tasting
Early Week Menu
Wine
Delivery Menu
A La Carte
A La Carte
STARTERS
ALOO TOKRI CHAT [ratte potatoes, masala chickpeas, tamarind, sweet yoghurt]
11.00
Malvasia, Kozlovic, Istria, Croatia 2018
8.00
COCONUT & CORN TIKKI [sweetcorn, curry leaves, mint & mango murabba, baby corn bhajji]
10.00
Sauvignon Blanc Wild Air, Storm Wines, Hemel-en-Aarde, South Africa 2018
11.00
TELICHERRY SQUID & SHRIMPS [curry leaves, Indian onion, raw mango & coconut chutney]
13.00
Raventós i Blanc, De Nit, Rosé, Penedès, Spain 2017
11.00
NANDU VARUVAL [soft shell crab, green chilli, white crab, tomato chutney]
14.50
Brut Réserve, Philippe Gonet, Champagne, France NV
15.00
PARTRIDGE PEPPER FRY [Indian onion, curry leaf, pepper, Malabar parotta]
12.50
Pais Volcanico, A Los Vinateros Bravos, Leonardo Erazo, Itata Valley, Chile 2018
8.00
TANDOOR
PANEER TIKKA ANARDANA [cottage cheese, raw mango, mint, sweetcorn & pomegranate chat]
11.00
Sauvignon Blanc Wild Air, Storm Wines, Hemel-en-Aarde, South Africa 2018
11.00
BADAMI BROCCOLI [cardamom, mace, almond, gajar murabba, broccoli & garlic chutney]
10.00
Malvasia, Kozlovic, Istria, Croatia 2018
8.00
TANDOORI MUSTARD PRAWNS [Dijon & whole grain mustard, shrimp chutney, idiyappam]
24.00
Riesling Spätlese Trocken, Weingut Sybille Kuntz, Mosel, Germany 2012
15.00
SHAHI SALMON TIKKA [royal cumin, dill leaves, smoked raw papaya & samphire chat]
17.00
Bandol Rosé, Domaine La Suffrène, Cedric Gravier, Provence, France 2018
10.00
HARIYALI BREAM [green chilli, coriander, smoked tomato kachumber]
16.00
Sauvignon Blanc Wild Air, Storm Wines, Hemel-en-Aarde, South Africa 2018
11.00
NARIYAL SCALLOPS [coconut chips, vermicelliupma, chilli & coconut chutney]
16.00
Pais Volcanico, A Los Vinateros Bravos, Leonardo Erazo, Itata Valley, Chile 2018
8.00
MALLARD CHUTNEY SEEKH [tomato tokku, Kashmiri chilli, shallots, pineapple chutney]
20.00
Riesling Spätlese Trocken, Weingut Sybille Kuntz, Mosel, Germany 2012
15.00
TANDOORI LAMB CHOPS [Kashmiri chilli, ginger, crushed onion, kasundi mooli]
24.00
Cabernet Sauvignon, Notary Public, Santa Barbara County, USA 2016
16.00
LEMON CHICKEN TIKKA [kaffir lime, lemongrass, lime zest, fried lentil chat]
16.00
Chardonnay, Bien Nacido Vineyard, Ojai, Santa Maria Valley, USA 2017
16.00
TANDOORI MIXED GRILL [lamb chop, lemon chicken tikka, mustard prawns, duck seekh kebab]
35.00
Xisto Ilimitado, Luis Seabra, Douro, Portugal 2017
12.00
MAINS
BHAGARE BAIGAN [aubergine, peanut, sesame, coconut]
13.00
Malvazija, Kozlovic, Istria, Croatia 2018
8.00
HYDERABADI SUBZ KOFTA [saffron, cashew nuts, almond, cardamom]
16.00
Pais Volcanico, A Los Vinateros Bravos, Leonardo Erazo, Itata Valley, Chile 2018
8.00
DORSET BROWN CRAB [coconut oil, pepper, garlic, curry leaf]
25.00
Chardonnay, Bien Nacido Vineyard, Ojai, Santa Maria Valley, USA 2017
16.00
KERALA PRAWN CURRY [coconut, mustard, Malabar tamarind]
22.00
Malvazija, Kozlovic, Istria, Croatia 2018
8.00
KOZHIKODE CHICKEN MASALA [corn-fed chicken, coconut, fennel, peppercorns]
19.00
Malvazija, Kozlovic, Istria, Croatia 2018
8.00
GONGURA LAMB [Welsh lamb shoulder, pickled sorrel leaves, Guntur tea chilli]
22.00
Saumur-Champigny, La Folie, Château Yvonne, Loire, France 2018
13.00
TANDOORI GROUSE [coriander, bonda, tadka dahi, keema naan]
23.00
Cabernet Sauvignon, Notary Public, Santa Barbara County, USA, 2016
16.00
BIRYANI
WILD MUSHROOM PILAU [basmati rice, oyster, shiitake, shimeji, truffle oil, pink peppercorn raita]
17.00
Xisto Ilimitado, Luis Seabra, Douro, Portugal 2017
12.00
SEAFOOD BIRIYANI [basmati rice, prawn, scallops, sea bream, pink peppercorn raita]
23.00
Chardonnay, Bien Nacido Vineyard, Ojai, Santa Maria Valley, USA
16.00
MOPLAH MUTTON BIRIYANI [kaima rice, cashew nut, saffron, fried onion, pink peppercorn raita]
22.00
Saumur-Champigny, La Folie, Château Yvonne, Loire, France 2018
13.00
VEGETARIAN
DAL PANCHMEL [masoor-toor-chana-urad-moong lentils, mustard, garlic]
7.00
COASTAL BHINDI [fennel seeds, fenugreek seeds, coconut]
10.00
MAKAI PALAK [babycorn, sweetcorn, fenugreek ]
9.00
CARROT & BEAN THORAN [edamamebean, coconut, curry leaf]
9.00
ACHARI ALOO [palm vinegar, onion seed, fennel]
8.00
SIDES
PAPADUMS & CHUTNEYS
4.00
ISLE OF MULL CHEDDAR, BLUE CHEESE & CHILLI KULCHA
7.00
BREAD BASKET (3 pieces)
9.00
MALLARD KEEMA NAAN [ginger, green chilli, pink peppercorn raita]
9.00
LEMON RICE [cashew nut, mustard seeds, curry leaf]
7.00
BASMATI RICE
4.00
PINK PEPPERCORN RAITA
4.00
INDIAN ONION & GREEN CHILLI
3.00
HOUSE PICKLE
2.00
Aperitif
Dessert
Reheating your takeaway
Trishna at Home [Allergens PDF]
Private Dining
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