Pepper Trail

Starter (veg option: onion bhaji or punjabi samosa, non-veg option: seekh kebab or chicken tikka, main any curry from veg or non-veg option (except king prawns and mixed grill) side any 1 option accompaniments any option of rice and bread. Per person 2 poppadoms and chutney tray.

Popular

(Selection of dips consisting of mango chutney, mint sauce, onion salad and lime pickle).

Deep-fried pastry filled with spiced potatoes, green peas and aromatic spices like cumin, coriander and garam masala. Served with salad and mint sauce. Deep-fried pastry filled with spiced potatoes, green peas and aromatic spices like cumin, coriander and garam masala. Served with salad and mint sauce.

A classic and universally popular item of crispy, deep-fried fritters made from finely chopped onions mixed in a spiced chickpea flour batter with coriander, turmeric and a touch of chili powder (for taste - not heat), drizzled with tamarind sauce. Served with salad and mint sauce.

A popular Indian street food, combining a crumbled Punjabi samosa layered with chickpeas, yoghurt, tamarind, coriander chutney and a sprinkling of pomegranate seeds. This dish is a mix of textures and flavours that are sweet, tangy and spicy.

1 of our chef's favourite dishes with prawns flash-fried in a pan with garlic, ginger, onions and simmered in a spicy house-sauce. Served with a deep-fried flatbread called 'puri'.

Punjabi speciality, using panga (silver catfish) fillets marinated in a spiced corn and gram flour batter with ajwain, chili powder, black pepper and a touch of house mixed powder. Deep-fried and served with salad, tamarind sauce and a lime wedge.

A rare item on traditional Indian menus, but an absolute game-changer of a dish! Broccoli florets lightly spiced with fresh haryali paste (coriander, mint, green chilli, garlic etc.) and Cooked on skewers in the tandoor. Served with a salad. It's got a kick!. Vegan.

Deep-fried pastry filled with spiced potatoes, green peas and aromatic spices like cumin, coriander and garam masala. Served with salad and mint sauce. Deep-fried pastry filled with spiced potatoes, green peas and aromatic spices like cumin, coriander and garam masala. Served with salad and mint sauce.

Cubes of paneer (indian cottage cheese) pre-marinated in yoghurt and spices, including: garam masala, house mixed powder (cumin, coriander, turmeric etc.) And chilli powder. Tandoori-grilled and served with salad and mint sauce and a drizzle of tamarind sauce.

1 Of our chef's favourite dishes with prawns flash-fried in a pan with garlic, ginger, onions and simmered in a spicy house-sauce. Served with a deep-fried flatbread called 'puri.

Popular

Chicken marinated in cream, greek yoghurt, cheese, house spices, garlic, ginger and aromatic ground cardamom powder. Cooked in the tandoor until tender. This is a rich, creamy and decadent dish.

Large chicken wings marinated in greek yogurt and house spices. Cooked in the tandoor and served with salad and mint sauce.

Tender lamb chops marinated in greek yoghurt and house spices. Cooked in the tandoor and served with salad and mint sauce.

Seek kebab given the pepper trail touch and making for a very tasty upgrade to the traditional lamb mince on skewers.

Juicy white button mushrooms lightly spiced with tandoori masala and cooked on a skewer in the tandoor. Served with salad. Vegan.

2 Pieces of: paneer tikka, samosas, onion bhajis and aloo chat (tangy, spicy and savoury potatoes). Served with salad and mint sauce. Vegetarian.

2 Pieces of: lamb chops, seekh kebab, chicken tikka and tandoori wings. Served with salad and mint sauce.

A true connoisseurs dish consisting of organic spinach fired up with fresh garlic, onions, turmeric, green chillies and methi (fenugreek). Once tempered, the rest of the ingredients are added along with a little house gravy which gives it a slightly thick saucy texture packed full of flavour. It is an undisputed fact that traditional curries have had a profound impact on the food culture of the UK, thus introducing the British palate to a rich variety of spices and flavours and playing a key role in the development of the nation's palate. The.

The balti is a rich spicy dish, but without excessive heat. It contains onions, peppers and house spices, all cooked in a bhuna-style sauce with fresh coriander using a special balti masala to give it that tingling of heat. 1 of the traditionalists favourite. It is an undisputed fact that traditional curries have had a profound impact on the food culture of the UK, thus introducing the British palate to a rich variety of spices and flavours and playing a key role in the development of the nation's palate. The.

The nation's favourite dish is prepared with much attention and meticulous care. Our tikka masala sauce is especially made using plum tomatoes, garlic, ginger and kasturi methi (fenugreek) tempered in butter with deggi chilli and cashew nuts. Cream, almond powder and sugar is added to give it a rich, sweet and creamy but slightly tangy flavour which is finished with a drizzle of cream. It is 1 of our best sellers. It is an undisputed fact that traditional curries have had a profound impact on the food culture of the uk, thus introducing the british palate to a rich variety of spices and flavours and playing a key role in the development of the nation's palate. The.

A rich, creamy and very mild curry made with cream, nuts (almond and coconuts) and fragrant mild spices like cardamom, bayleaves and cinnamon. Traditionally, this is a dish with persian roots that used to be served in the mughal royal courts of india and of course an all-time favourite with us brits. It is an undisputed fact that traditional curries have had a profound impact on the food culture of the uk, thus introducing the british palate to a rich variety of spices and flavours and playing a key role in the development of the nation's palate. The.

This is a go-to curry when you want a dish that is not mild, but not too hot either. Taste and savour the intense, aromatic spices on a base of onions, tomatoes, garlic, ginger and house spices (Madras curry powder, turmeric, cumin, coriander etc.). The result is a rich, concentrated thick sauce that clings to the ingredients. This is classed a 'medium' curry. It is an undisputed fact that traditional curries have had a profound impact on the food culture of the UK, thus introducing the British palate to a rich variety of spices and flavours and playing a key role in the development of the nation's palate. The.

Named after the southern indian city of madras (now known as chennai), this a best-selling medium to hot curry with a universal appeal. The dish is prepared by tempering garlic, ginger, curry leaves and mustard seeds. It is then infused with tomato paste with our house gravy, chilli powder and a touch of coconut milk and lemon juice. The result is a very tasty, medium to hot dish with a slight tangy flavour. It is an undisputed fact that traditional curries have had a profound impact on the food culture of the uk, thus introducing the british palate to a rich variety of spices and flavours and playing a key role in the development of the nation's palate. The.

The vindaloo is a hot, spicy and tangy goan dish that is a remnant of the portuguese colonial era in india. Garlic, ginger, chilli powder, our house special mixed powder, a touch lemon and naga chillies are tempered with tomato puri blended with our house gravy and finished with achunky pieces of potato. This is a hot dish. It is an undisputed fact that traditional curries have had a profound impact on the food culture of the uk, thus introducing the british palate to a rich variety of spices and flavours and playing a key role in the development of the nation's palate. The.

The classic rogan josh is based on a bhuna, but topped with a layer of freshly chopped tomatoes simmered in a little house gravy. Best enjoyed with any tandoor or vegetable sides. It is an undisputed fact that traditional curries have had a profound impact on the food culture of the uk, thus introducing the british palate to a rich variety of spices and flavours and playing a key role in the development of the nation's palate. The.

A bhuna-style dish that is sweet, sour and hot (on par with a madras). Chopped onions, chilli powder, house mixed powder with lemon juice tempered and simmered in our house gravy with sugar to give it balance and an immensely flavourful taste that is hard to find anywhere other than a traditional curry house. This dish ticks all the boxes for a robust and tasty curry. It is an undisputed fact that traditional curries have had a profound impact on the food culture of the uk, thus introducing the british palate to a rich variety of spices and flavours and playing a key role in the development of the nation's palate. The.

A dish that gives the tikka masala a run for its money. This is arguably the nations second most favourite dish and ours is done extremely well. Garlic, ginger, finely sliced onions, green chillies, pepper, mixed pickle and chilli powder with our house mixed powder forms the base of this immensely hot and tasty dish. Our house gravy is added for extra sauce with a touch of naga for both heat and taste. This is the go-to hot dish amongst our clientele. It is an undisputed fact that traditional curries have had a profound impact on the food culture of the uk, thus introducing the british palate to a rich variety of spices and flavours and playing a key role in the development of the nation's palate. The.

With its roots in persian cuisine, harking back to the mughal era, a dhansak is a sweet, sour and hot dish that combines, chilli powder, garam masala, our house special spice mix with red lentils, sugar, tomato puri, lemon juice and a touch of naga. It's a wholesome, flavourful curry that is intensely satisfying to eat. It is an undisputed fact that traditional curries have had a profound impact on the food culture of the uk, thus introducing the british palate to a rich variety of spices and flavours and playing a key role in the development of the nation's palate. The.

A rich, mild and creamy dish cooked with cream, yoghurt, almond powder, desecrated coconut and red wine. Sugar is added for taste.Cardamom powder and a drizzle of cream is used to finish. This is 1 of our chef's personal favourites. It is an undisputed fact that traditional curries have had a profound impact on the food culture of the uk, thus introducing the british palate to a rich variety of spices and flavours and playing a key role in the development of the nation's palate. The.

Paneer tikka with chunky pieces of peppers, onions and tomatoes. To avoid repetition, all tandoori items use the same masala as their starter counterparts, unless stated otherwise. All items below are served on a hot iron sizzler with freshly cut onions that caramelise with the heat adding to a very distinct and irresi.

To avoid repetition, all tandoori items use the same masala as their starter counterparts, unless stated otherwise. All items below are served on a hot iron sizzler with freshly cut onions that caramelise with the heat adding to a very distinct and irresi.

To avoid repetition, all tandoori items use the same masala as their starter counterparts, unless stated otherwise. All items below are served on a hot iron sizzler with freshly cut onions that caramelise with the heat adding to a very distinct and irresi.

1 Piece of: seekh kebab, lamb chop, chicken tikka (2 pieces) and tandoori chicken. To avoid repetition, all tandoori items use the same masala as their starter counterparts, unless stated otherwise. All items below are served on a hot iron sizzler with freshly cut onions that caramelise with the heat adding to a very distinct and irresi.

Chicken tikka with chunky pieces of peppers, onions and tomatoes. To avoid repetition, all tandoori items use the same masala as their starter counterparts, unless stated otherwise. All items below are served on a hot iron sizzler with freshly cut onions that caramelise with the heat adding to a very distinct and irresi.

To avoid repetition, all tandoori items use the same masala as their starter counterparts, unless stated otherwise. All items below are served on a hot iron sizzler with freshly cut onions that caramelise with the heat adding to a very distinct and irresi.

To avoid repetition, all tandoori items use the same masala as their starter counterparts, unless stated otherwise. All items below are served on a hot iron sizzler with freshly cut onions that caramelise with the heat adding to a very distinct and irresi.

To avoid repetition, all tandoori items use the same masala as their starter counterparts, unless stated otherwise. All items below are served on a hot iron sizzler with freshly cut onions that caramelise with the heat adding to a very distinct and irresi.

King prawns with chunky pieces of peppers, onions and tomatoes. To avoid repetition, all tandoori items use the same masala as their starter counterparts, unless stated otherwise. All items below are served on a hot iron sizzler with freshly cut onions that caramelise with the heat adding to a very distinct and irresi.

Lamb tikka with chunky pieces of peppers, onions and tomatoes. To avoid repetition, all tandoori items use the same masala as their starter counterparts, unless stated otherwise. All items below are served on a hot iron sizzler with freshly cut onions that caramelise with the heat adding to a very distinct and irresi.

To avoid repetition, all tandoori items use the same masala as their starter counterparts, unless stated otherwise. All items below are served on a hot iron sizzler with freshly cut onions that caramelise with the heat adding to a very distinct and irresi.

1 Of northern india's finest dishes. Rich, creamy and decadent tomato-based curry using a blend of our house spices with a hint of spicy and tangy finish. This is a favourite amongst traditionalists of indian cuisine. Hyderabadi biryani is a renowned speciality of hyderabad, southern india, featuring fragrant basmati rice cooked with marinated chicken, lamb, or vegetables and aromatic spices like saffron, cinnamon, cardamom and cloves. Cooked using the 'dum' method and t.

Deliciously hot and spicy dish with lots of garlic, green chillies and crushed black pepper in a bhuna-style sauce. Hyderabadi biryani is a renowned speciality of hyderabad, southern india, featuring fragrant basmati rice cooked with marinated chicken, lamb, or vegetables and aromatic spices like saffron, cinnamon, cardamom and cloves. Cooked using the 'dum' method and t.

Mild to medium fragrant curry with hints of mint, curry leaves, kevda (rose water) and cream using chef's own recipe. Hyderabadi biryani is a renowned speciality of hyderabad, southern india, featuring fragrant basmati rice cooked with marinated chicken, lamb, or vegetables and aromatic spices like saffron, cinnamon, cardamom and cloves. Cooked using the 'dum' method and t.

1 Of northern india's finest dishes. Rich, creamy and decadent tomato-based curry using a blend of our house spices with a hint of spicy and tangy finish. This is a favourite amongst traditionalists of indian cuisine.

1 Of chef's most popular dishes amongst his regulars. This tender lamb curry is cooked in stages with the sauce derived from the stock of the lamb and finished with a touch of chilli powder for taste.

Mild to medium fragrant curry with hints of mint, curry leaves, kevda (rose water) and cream using chef's own recipe.

Deliciously hot and spicy dish with lots of garlic, green chillies and crushed black pepper in a bhuna-style sauce.

Tilapia hsh hilet marinated in our house special spice mix with curry leaves, mustard seeds, turmeric kevda, coconut milk and a touch of cream. Medium spicy dish best paired with plain basmati or coconut rice to really savour the taste.

South Indian speciality curry using our house special spice mix with curry leaves, mustard seeds, turmeric, kevda, coconut milk and a touch of cream. Medium spicy dish also best paired with plain basmati or coconut rice.

Traditional tender lamb curry with colonial-era origins, inspired by the curries served on Indian railways during the British raj. With black cumin, bayleaves and baby potatoes, it is a saucy and spicy but not hot curry. Enjoyed by those that like home-style cooking.

Spinach and potatoes cooked until tender and using tomatoes, onions, garlic, garam masala and house special spice mix. A very popular Indian side dish that appeals to all palates. No meal is ever complete without 1 or more of these side vegetable dishes to accompany any meal and amply the taste of the main dishes. Some are staples across all subcontinental households, such as aloo gobi, tarka dal and bhindi bhaji and whilst others.

Universally acclaimed lentil dish tempered with a tarka'; dried chillies, cumin and lots of garlic. If you don't like heat, avoid the chillies. This is 1 of the most versatile side dishes that goes will with pretty much everything and is a must on any table. No meal is ever complete without 1 or more of these side vegetable dishes to accompany any meal and amply the taste of the main dishes. Some are staples across all subcontinental households, such as aloo gobi, tarka dal and bhindi bhaji and whilst others.

Potato and cauliflower tossed in garam masala and house special spice mix. No meal is ever complete without 1 or more of these side vegetable dishes to accompany any meal and amply the taste of the main dishes. Some are staples across all subcontinental households, such as aloo gobi, tarka dal and bhindi bhaji and whilst others.

Cauliflower florets tossed in garam masala and house special spice mix. No meal is ever complete without 1 or more of these side vegetable dishes to accompany any meal and amply the taste of the main dishes. Some are staples across all subcontinental households, such as aloo gobi, tarka dal and bhindi bhaji and whilst others.

Potatoes sautéed with cumin, mustard seeds, turmeric, coriander and chill powder. Probably the best-selling side nationwide. No meal is ever complete without 1 or more of these side vegetable dishes to accompany any meal and amply the taste of the main dishes. Some are staples across all subcontinental households, such as aloo gobi, tarka dal and bhindi bhaji and whilst others.

Sautéed bhindi (okra lightly tossed with onions, tomatoes, cumin, turmeric, coriander and a touch of chill powder. An extremely healthy and tasty dish to complete any meal. No meal is ever complete without 1 or more of these side vegetable dishes to accompany any meal and amply the taste of the main dishes. Some are staples across all subcontinental households, such as aloo gobi, tarka dal and bhindi bhaji and whilst others.

Chickpeas soaked, boiled and then thrown into a pan and tossed with onions, garam masala, turmeric, tomatoes and coriander to create a moorish side dish that works well with everything. No meal is ever complete without 1 or more of these side vegetable dishes to accompany any meal and amply the taste of the main dishes. Some are staples across all subcontinental households, such as aloo gobi, tarka dal and bhindi bhaji and whilst others.

Slow-cooked black lentils and kidney beans that is spicy but with a creamy, rich buttery taste. Decadent and very filling. No meal is ever complete without 1 or more of these side vegetable dishes to accompany any meal and amply the taste of the main dishes. Some are staples across all subcontinental households, such as aloo gobi, tarka dal and bhindi bhaji and whilst others.

Diced brinjal (aubergine or eggplant) sautéed with onions, garlic, cumin, turmeric, coriander and house special spice mix. Rich and naturally creamy taste and texture and works well with most items as a side. No meal is ever complete without 1 or more of these side vegetable dishes to accompany any meal and amply the taste of the main dishes. Some are staples across all subcontinental households, such as aloo gobi, tarka dal and bhindi bhaji and whilst others.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.

All items below are self-descriptive, however and please do not hesitate to ask your server for any guidance or clarification.