Viceroy

Mains

VICEROY SPECIALITIES

  • WHITE CHICKEN CURRY

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

  • KOSHA MURGH

    Slowly cooked chicken curry with baby potatoes in a richly spicy sauce of red chillies, green chillies, cardamom and cinnamon. A traditional Bengali family dish. Like mama cooks it.

  • CHICKEN NAGHA

    This is a beautiful, flavoursome curry with a devilish kick to it! The Naga chilli is one of the hottest chilli in the world so if you are looking for a hot dish, this is it.

  • MURGH CHILLI MASSALA

    An exquisite indulgence of chicken, mince lamb, spices, garlic, ginger, and fresh coriander. A firm favourite with all our staff. No further recommendation required.

  • LAMB KORAHI

    Tender lamb braised in a spicy masala of garlic, ginger, onions, tomatoes, green chillies and fresh green coriander, cooked in a Karahi. A real McCoy Punjabi turka!.

  • CHICKEN TIKKA MASSALA

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

  • LAMB ACHARI

    Tender lamb cooked off the bone slowly in a rich pickling spices. Full of flavours. A village dish from north India. Taste it.

CONNOISSEURS DISHES

  • XACUTI DE GALINHA

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

  • KALI MIRCH KA MURGH

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

  • 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.

  • 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.

  • DUCK SANTARA

    Breast of Devonshire Creedy Carver duck, sautéed and simmered in it’s own juices made heady with aromatic chillies, cilantro, cinnamon stick, ground spices and orange julienne for zesty flavour.

SEA FOOD

  • PAN SEARED HALIBUT

    Chef uses a traditional method of cooking Scottish Halibut – with crusted spices, chef’s goan paste, and served on a bed of cucumber raita.

  • CRAB DE IMLI

    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.

  • COCONUT SEA BASS CURRY

    This is an 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.

  • GOAN JINGA

    An intriguing cultural crossover for all lovers of fish. Fresh water jumbo prawns sautéed with fenugreek leaves, dried red chillies, cumin and black peppercorns.

FROM THE TANDOOR

The secret is fresh quality chicken, lamb, or king prawns are marinated in the morning and cooked to order in our famous tandoori oven. Served with crispy salad and tamarind sauce.

  • CHICKEN TIKKA

  • CHICKEN SHASHLIK

  • TANDOORI CHICKEN

  • LAMB TIKKA

  • TANDOORI KING PRAWNS

  • TANDOORI MIX GRILL

HYDERABADI BIRYANI

Aromatic preparation of basmati rice layered with your choice of either chicken or braised lamb garnished with nuts, raisin and saffron. Served with Chef’s Pomegranate Raita.

  • MURGH KI BIRYANI

  • GOSHT KI BIRYANI

CLASSIC DISHES & REGIONAL SPECIALITIES

Authentically prepared classic dishes based on traditional recipes from the Indian sub-continent, available with:

  • CHICKEN

  • CHICKEN TIKKA

  • LAMB

  • MIX VEGETABLE

  • KING PRAWN

  • BALTI

    Balti cuisine at its best. Prepared in a balti way fresh, fast and spicy. A unique complex aromatic taste.

  • GARLIC CURRY

    Garlicky and spicy. Garlic curry has to be one of all time favourites. This is a winner! You can always add a few chillies at request if you want to turn the zing into a zap.

  • MAKHANI

    One of our chefs favourite. Tender chicken cooked in a tomato creamy sauce, yet infused with spicy flavours.

  • JALFREZI

    Hot and spicy dish with fresh green chillies, onions, peppers and tomatoes.

  • PATIA

    A tangy sweet and sour sauce with touch of lentils, a delicacy which originated from ancient Persia.

  • KORMA

    Cooked with fresh cream, coconut and fresh cashew paste to produce a very smooth mild dish.

  • ROGAN

    Cooked with fresh green herbs and spices and finished with a rich tomato sauce.

  • SAGWALA

    A traditional medium strength dish cooked with fresh spinach and green herbs.

PURE VEGETARIAN DISHES

We have a reputation for our vegetarian cuisine. Our approach is subtlety, freshness and balance. Every dish is a meal in itself. Each dish can be served as a main course or as a side order.

  • SAAG PANEER

    Local Indian cheese lightly cooked with fresh spinach in our own blended spices. Beauty in simplicity.

  • VEGETABLE CURRY

    A spicy dish of selected seasonal vegetables. A delicious balance of flavours.

  • TARKA DHALL

    A classic lentil dish from southern Indian, subtle and aromatic.

  • SAG ALOO

    Potatoes cooked with fresh spinach in fresh herbs and spices.

  • ALOO GOBI

    A delicate, balanced dish of cauliflower and potatoes.

  • BINDI BHAJI

    Fresh Okra (ladies fingers) prepared to our home style recipe that speaks for itself.

  • BAINGUN ACHARI

    Fresh Aubergines in a spiced sauce, with various flavours. As good as it sounds.

  • BOMBAY ALOO

    A ‘down to earth’ favourite, yes, curried potatoes. Just taste it.

  • SPICY MUSHROOMS

    Sliced fresh mushrooms tossed in an onion garlic spicy sauce, makes a perfect side dish.

  • QUORN CHANA PALAK

    A delicious balance of flavours. Chunks of garnished quorn cooked with fresh spinach and chick peas in a spicy sauce of fresh herbs and spices.