Viceroy

Starters

SEARED SCALLOPS.

Rye Bay hand dived scallops with textures of cauliflower. Deliciously juicy with natural sweetness.
AMRITSARI CHILLI FISH.

Fresh pieces of white fish in a crisp light spiced batter, tossed in hot chilli garlic. Wow!.
JINGA TIL TINKA.

Fresh water king prawns with vermicelli coating, crunchy and juicy. Delicious with chutney.
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.
SOFT SHELL CRAB.

Crisp fried soft shell crab in spicy home made sauce. Drizzled with sweet chilli chutney. Remarkable
PAPARIS RECHEADOS.

Crispy papads filled with spicy gingery fresh water prawns.

MURGH TWO WAY.

Cotswold chicken breast pieces marinated in Viceroy signature spices and slow roasted in the tandoor. Be spoiled for choice with Malai, and the classic Murgh Tikka. Creating two different flavours on the palate.
RAUNAQ-E-SHEEKH.

Minced lamb complimented by the singing flavours of coriander, capsicums, ginger and green chilli creating an extraordinary play of tastes.
KORAHI KEBAB.

Mix kebab cooked in clay oven before stir fried with bell peppers, red onions, cilantro and spices. A must try.
SWEET HASH.

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

Wiltshire Downland’s chops of lamb marinated in a rustic special blend of spices, finished to perfection in the tandoor.

GUNPOWDER POTATOES.

The seduction is in the tumble. Jersey royale new 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.
RAJMA KA GELAWATI.

Red kidney bean cakes made with cumin, mint, ginger and coconut. It’s soft and taste superb.
ONION BHAJI (new recipe).

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.
PANEER KA SOOLA.

Home made Indian cottage cheese, tomatoes, peppers, pineapple and piaz marinated in yoghurt, ginger and garlic, roasted in the tandoor.
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.