We have a new menu. It is now being served at both of our West End restaurants, in Charing Cross and in Soho. Many of the dishes our regulars come back for are still here. Alongside them are new starters, new house curries, more seafood, new breads and a full drinks list.
Whether you are a regular with a usual order or visiting us for the first time, there is something new to try, from a crisp starter to a slow-cooked lamb shank. This post is a quick tour of what is new and where to start. You can browse everything on our menu page.
New starters and small plates
The starters section has grown. New arrivals include:
- Chicken 65 / Paneer 65: crispy chicken or paneer with curry leaves, chilli, ginger and garlic.
- Hara Bhara Kebab: crispy spinach, pea and potato patties with delicate Indian spices.
- Vegetable Samosa Chaat: samosas, chickpeas, yoghurt, chutneys and fresh garnish.
- Panjabi Singara: deep-fried pastry filled with a savoury spiced mixture.
- Salmon Tikka: salmon marinated with fenugreek, yoghurt and spices, then chargrilled.
- Maharaja Signature Mix Platter: samosa, onion bhaji, chicken tikka, seekh kebab and paneer tikka, with salad and chutneys.
The platter is the easy answer if your table cannot decide. Our guide to Indian starters has more on how to share small plates.
From the tandoor
Two new dishes join the Tandoori Specialities. Tandoori Tiger Prawns are marinated in spiced yoghurt and cooked at high heat in the tandoor. Fish Shashlik is marinated salmon chargrilled with peppers, tomatoes and onions. Both arrive without a sauce, so pair them with a curry or a vegetable dish. Our piece on the tandoor clay oven explains what that intense heat does.
New house curries in the Chef's Special
The Chef's Special section is where our house favourites and regional curries sit, and several of them are new:
- Mango Chicken: a roasted curry sauce with coconut milk and sweet mango.
- Chettinad Chicken / Lamb: a South Indian-style curry with freshly ground spices and roasted aromatics.
- Paneer Butter Masala: soft paneer in a rich, creamy and mildly spiced North Indian sauce.
- Chingri Malai Curry: tiger prawns in a luxurious, delicately spiced creamy sauce.
- Staff Lamb Curry: a traditional staff-style lamb curry, on the bone, slow cooked for a deep, homestyle flavour.
- Maharaja Special Shank: slow-cooked lamb shank in our chef's special house sauce.
If you are torn, the menu also carries a short Recommended Dishes selection, our pick of the plates to try first. It includes the Maharaja Special Shank, Ruby Chicken, Iranian Lamb and Railway Lamb Curry.
More seafood
The Seafood section now has three tiger prawn dishes: Tiger Prawn Curry, an onion, tomato, ginger and garlic curry with aromatic spices; Tiger Prawn Kurma, rich, mild and creamy; and Tiger Prawn Masala, with fresh chillies and spring onions in a hot sauce. Between them they cover the full range, from gentle to properly hot.
New vegetable dish and new breads
Sag Dall joins the Vegetable Special section: spinach and lentils cooked with garlic, herbs and aromatic spices. In the breads, look out for the new Chilli Naan and Garlic & Cheese Naan. Our guide to Indian breads will help you choose between them and the classics.
A full drinks list
The new menu sets out our full drinks list. There is Champagne and Prosecco, white, rosé and red wines, bottled beers including the Indian lagers Cobra and Kingfisher, a cocktail list, mocktails, soft drinks such as Nimbu Pani and Lacee, and spirits including Indian whisky and Indian gin. Whatever you like to drink with dinner, it is all in one place.
Set menus
Our pre-theatre menu now comes in two versions, a 2 Course Meal and a 3 Course Special Meal, served from 12pm to 5.30pm. Deluxe Dining, our mixed feast with starters, tandoori dishes, a vegetable dish, naan and pilau rice, is available for one person or for two. For larger parties, our group set menu offers three levels to choose from.
Come and try it
The best way to see the new menu is to sit down with it. If you are heading to a show, our pre-theatre menu is the easiest way in. Book a table, tell us your curtain time, and try something new.
