Bandook

Puffed semolina shell, chickpeas. Served with jal jeera water.

Crunchy kale coated in gram flour, deep-fried. Diced onion, tomato, tamarind chutney, Greek yoghurt and mint glaze.

Signature Chaat using grated potato basket laced with cool Greek yoghurt, fresh pomegranate, lentil dumplings. Topped with a trio of chutneys.

Deconstructed Punjabi vegetable samosa. Topped with curried chickpeas, cooling Greek yoghurt, tamarind, mint chutney, sev and fresh pomegranate.

Deep-fried potato dumpling lightly spiced. Served inside a soft buttered brioche bun. Sprinkled with red spicy masala.

Soft buttered brioche bun. Served with curried minced lamb.

Soft buttered brioche bun. Served with Bombay inspired mixed vegetable masala mash.

Welsh lamb chops marinated with robust Punjabi spices. Served with mint chutney.

Tandoori chicken wings tossed in the pan with a 'fiery' Bandook sauce.

Tofu stir-fry tossed with padron peppers, spices, curry leaves and tempered mustard seeds.

Broccoli florets marinated in hung yoghurt, real cream cheese, Indian herbs & spices. Roasted in the clay oven to a crisp and creamy perfection.

Chicken supreme marinated with curry leaves, aromatic spices, Kashmiri chilli powder, deep-fried. Garnished with chaat masala.

Cottage cheese, garlic, ginger, soy, chilli, sweet peppers.

King prawns marinated in caraway, peanuts and sesame seeds.

Fish fritters. Popular street food dish of the Punjab. Served with mint chutney.

Okra fries in gram flour coating.

Homestyle succulent spring chicken curry.

During the British-Raj, first-class passengers were served this on long journeys. Authentic lamb curry.

Char-grilled chicken, fresh tomato, fenugreek and fresh cream.

Gently spiced Keralan favourite with aubergine in a lovely coconut milk sauce.

Grilled paneer with rich tomato and cream sauce.

Tiger prawns cooked in a tangy sauce using coconut milk, fennel seeds, tamarind, tomato, onions.

Boneless succulent chicken marinated in hung yoghurt, crushed pink pepper, kashmiri chilli, ground spices. Cooked in the clay oven.

Somerset chicken (half) marinated with yoghurt, chilli and warm spices, cooked in the clay oven. Served with onion salad & mint chutney.

Lucknowi inspired Biryani cooked with cubes of Lamb, served with beetroot raita.

Layers of zafrani rice cooked with piquant jackfruit pieces and edamame beans. Served with beetroot raita.

Urad dal, chana dal, rajma, cream and spices.

Home-made fiery powder!

Tea-soaked chickpea overnight, sauteed in onions and spices.

Creamy spinach puree with baby corn flavoured with garlic and cumin. Contains dairy.