Viceroy

A La Carte Menu

Scallop Tarang

Rye Bay hand dived scallops pan seared, served with
caramelised ginger, apple purée and pine nut podi for a
medley of sweet and spicy flavours. (N)

Honey Buttakh

Strips of Devonshire Creedy Carver duck, roasted in
the tandoor, served with a drizzle of golden honey and
roasted sesame seeds. A revelation. (N)

Soft Shell Crab

Crisp fried soft shell crab in spicy home
made sauce. Drizzled with sweet chilli chutney.
Remarkable (D)

Chickpea Cakes

These spiced chickpea cakes are inspired by falafel,
made with roasted peanuts, sesame seeds, cumin
seeds, and lemon juice. (N) (V) (D)

Salmon Tikka Aloo

Norwegian salmon from deeper and colder water,
gently marinated with yogurt, garam massala, ground
cumin and yellow chilli with a trace of fresh lemon (D)

Amritsari Chilli Fish

Fresh pieces of white fish in a
crisp light spiced batter, tossed in
hot chilli garlic. Wow! (D)

Onion Bhaji

This world famous Indian snack needs no introduction.
Crisp onions lightly coated in gram flour, mixed with
mashed banana and deep fried into a fluffy golden
sphere. (D) (V)

Rose Petal Ratan

Malai tikka, jumbo prawn, and Sheek kebab. They
lie overnight in a special marinade of lime juice and
jaggery, warm dark spices. (D)

Gunpowder Potatoes

The seduction is in the tumble. Potatoes with brown
skins, smoky-grilled, broken apart, tossed with butter,
crushed aromatic seeds and green herbs. With or
without chillies. Famous Indian street food. (D)

Rack Of Lamb

Roasted rack of lamb with Saffron sauce, crushed
garlic cloves, garam masala, cardamom, and lemon
juice. (D)

King Prawn Puri

Pan fried king prawns, lightly
spiced and served on our hot thin puri bread.

Paneer aur hari gobi

Roasted paneer (indian cottage cheese) and broccoli
in chefs own marinade, sprinkled with fresh lime juice
and served with salad leaves and apple slices (D) (V)

SEAFOOD & GAME

Spice Crusted Halibut

Large cut of halibut in a subtle yoghurty marinade served on a bed of green spiced sauce. Succulent and simple. (D)

Crab Imliwala

Crab simmered in a traditional Goa masala of onion, tamarind pulp, ground coriander, dried red chilli and curry leaves. Finished with coconut cream. Experience the intense sweet flavours of seafood with simple spicing. (D)

Goan Lobster

This is a traditional Goan spice blend of fresh coconut, red chilli, coriander seeds, and black peppercorns. The dish is given a modern British twist by poaching the lobster and then finishing it with melted butter. (D) (N)

Coconut Sea Bass

This is a South Indian dish from Kerala, combines fresh ingredients in a simple way. Fresh Sea Bass fillets cooked in coconut milk, garlic and chilli. Served immediately after, garnished with the reserved curry leaves and coriander (D) (N)

Kachi Mirch Ka Hiran

Venison with green chillies, mace, cinnamon, bay leaf, and yogurt mixed with toasted spices. Simple and full of flavour (D)

Duck Ka Salan

Breast of Devonshire Creedy Carver duck, cooked with peanuts, sesame and tamarind. This is a beautiful dish with fragrant spices, complex flavours and a nutty richness. (N)

Partridge Kari

Partridge cooked with potatoes, red dried chillies, garlic cloves, grated nutmeg and cardomom. Garnished with pink pickled onions

CHICKEN & LAMB

Sikandari Lamb Loin

Spiced lamb. The combination of braising and roasting makes the lamb really succulent and juicy. A traditional recipe of mango and onion sauce with Hyderabadi influence.

Chicken Ruby Murray

Breast of Cotswold chicken, coconut milk, bruised cloves, Cardamon pods, dried red chillies sautéed over medium heat until aromatic. Garnished with edible flowers and fried curry leaves.

Rajasthani Lal Maas

Slowly braised Wiltshire Downland’s lamb, prepared with red chilli paste and crushed spices and cilantro. The authentic dish is slightly hot. Served with spiced raita. (D)

Kali Mirch Ka Murgh

Breast of Cotswold white chicken slow cooked with garlic, ginger paste and black pepper, a favoured spice in Hyderabad. Garnished with ginger julienne and crushed peppercorns, lightly toasted.

Chicken Makhani

One of our chef’s favourite. Tender chicken cooked in a tomato creamy sauce, and butter, infused with spicy flavours. (D) (N)

Salli Ka Gosht

This is a favourite Parsi dish for a long time. Wiltshire Downland’s Lamb braised in a spicy gravy of green chillies, red chillies, cumin, garlic and ginger, finished with golden straw potatoes.

White Chicken Curry

A mild chicken curry prepared with marinated Cotswold white chicken, yogurt, coconut milk, cashew nuts. The flavours are unbelievable. Strongly recommended. (D) (N)

Lamb Ghassi

Slowly cooked lamb curry with coconut in a richly sauce of red chillies, cumin seeds, white poppy seeds, and cinnamon. A traditional dish from Bangalore. (N)

Chicken Tikka Massala

The ultimate Anglo-indian dish. Breast of chicken, lightly spiced and freshly cooked in a mild creamy sauce. (D) (N)

Trio Of Chicken Tikka

Cotswold chicken breast pieces marinated and then roasted. Be spoiled for choice with herb infused, goats’s cheese, and spicy red pepper. Creating three different flavours on the palate (D)

Rajasthan Royal Mix Grill

The secret is fresh quality lamb rack, jumbo prawn, kebab, chicken tikka marinated and spiced in the morning and grilled to order. Served with
refreshing mint lassi (D)

BIRYANI

Slow-cooked, layered and aromatic, served with pomegranate raitha. The Biryani traces its origins to Iran — as does the old Bombay Café.

Chicken Berry Britannia

The Viceroy variation on the legendary Irani Café special, with cranberries.

Awadhi Lamb

The lamb is prepared with stock and spices, then layered with rice and cooked in traditional ‘dum’ style.

Vegetarian Menu

View Full Menu