The menu
The menu, as it is on the table.
Forty-eight dishes in nine sections, each with its heat from zero to four, its flags and its price, finishing with the kulfi. Filter by how hot you want it and by vegan, vegetarian or gluten-free; the filter exists because "what is vegan and not too hot" should not need a waiter.
The specials
Six that change with the season, and one that is opened at the table.
The specials are the dishes Kiran wants to cook this season rather than the ones the room expects: a Hyderabadi aubergine, the old railway curry, a Goan vindaloo that is actually hot, a Kerala hake, a lamb shank braised in saffron for five hours, and a dum biryani for two sealed under a pastry lid and cut open at the table forty minutes after you order it. They change in March, June, September and December.
- The biryani for two is £34; order it when you sit down
- The vindaloo is the only four we will not make milder; the bhuna is the other four
- The aubergine special is vegan, gluten-free and the dish we are proudest of
Questions about the menu
Can I filter the menu before I come?
Yes. The menu page on this website filters by heat (no hotter than one to four) and by vegan, vegetarian or gluten-free, with the prices beside every dish. It is the same list the kitchen works from.
Is the korma really a zero?
Yes: no chilli in it at all, cashew and cream, and it is the one for the people who were brought along. Ask for it as a one and it gets a little green chilli in the base.
A table on Albany Road, or a bag on the counter in twenty-five minutes.
Book a table for dinner, the Sunday thali for six or more, or the back room for twenty on one form, with a reply within the hour while the kitchen is open. For a takeaway, the takeaway page quotes the collection time from the clock and takes ten per cent off.