Pravaas’s culinary concept is to provide a journey through dishes inspired by Chef Patron Shilpa Dandekar.
PRE -STARTER
Papad, Tomato & Mango Chutney G, MUSGBP 4.50
assortments of papadums, garlic tomato chutney and tempered mango chutney
Add Chutney PotGBP 1.50
mint sauce, chopped onion, pickle
Taste Of Mumbai D, GGBP 8.00
dahi sev puri - wheat puffs filled up with sweet and tangy chutneys and sweet yoghurt, pani poori, colcannon ragda pattice - colcannon pattice, topped with chickpeas and chutneys
Mini Naan G, DGBP 4.00
Brown garlic, chilli and coriander butter
Starters
These are appetisers which are created with fine flavouring of spices.
Patra Chaat D, SESGBP 13.00
colocasia leaves served with yoghurt, date and tamarind chutney, pomegranate, onion, tomato and sev
Smoked Beetroot Tikki D, G, N, MUSGBP 13.00
grilled ash coated goats’ cheese and walnut balsamic dressing
Lamb Galouti Kebab N, DGBP 15.00
Melt in mouth pan fried very finely minced smoked lamb kebab marinated in saffron, special blend of spices, brown onion, cashew paste, cranberry chutney served on layered flaky bread
Chicken Kathi Roll G, DGBP 14.00
regenerated traditional kathi roll from calcutta, savory chicken tikka tart, onion, peppers, garlic and coriander chutney and balsamic glazed onions
Seared Scallops M, N, DGBP 17.00
pan seared scallops marinated in green chilli, coriander & malt vinegar, kaffir lime & coconut sauce, mixed roasted peppers, pine nuts salsa
Tamarind Chilli Squid F, G, MUS, EGBP 15.00
Crispy fried fresh squid, tossed in chilli garlic, tamarind scallions and smoked paprika sauce
CLAY OVEN
Dishes are cooked in the Indian Clay Oven, they are dry preparations. Clay oven dishes can be eaten as Starters as well.
Kalimirch And Pudina Paneer Tikka D, NGBP 14.00
cottage cheese marinated in cashew, mint and crushed black pepper stuffed with dry fruits chutney accompanied by red onion and red currant marmalade
Portobello & pink oyster Mushrooms DGBP 15.00
cheddar, cream cheese, apricots, green chilli stuffed tandoori portobello mushrooms served on the bed of pink oyster mushroom tossed in butter, coriander, garlic and tomatoes
Wasabi Chicken Tikka DGBP 16.00
chicken thigh marinated in fresh wasabi, cheese, cream, fenugreek leaves, cardamom
Chicken Chops D, N, MUSGBP 18.00
boneless chicken legs marinated in fried almond and onion paste, dried rose petals
Tandoori Chicken* D, N, MUSGBP 22.00
black pepper, cheese, cashew and lemon marinated chicken with spicy coleslaw and watercress salad
Seekh Kebab DGBP 15.00
fine minced lamb flavoured with aromatic spices, finely chopped onion and fresh coriander
Tandoori Lobster C, D, MUSGBP 28.00
05oz tail of tandoori lobster, mango, avocado and pickled ginger salad, curry leaves and mustard dressing in coconut, lime beurre blanc
Garlic, Capers & Beurre Noire Tandoori Prawns D, CGBP 24.00
three jumbo prawns marinated in kashmiri chilli paste, lemon juice kasoondi mustard
MAIN COURSE
Delightful selection of Game, Chicken, Lamb and Seafood
Coorgi Duck MUS, CELGBP 26.00
pan fried duck tossed with blend of southern roasted spices served with baby potatoes, baby carrots, celery
Guinea fowl stew D, MUSGBP 25.00
guinea fowl gently braised in mild coconut sauce and spring vegetables(baby leeks, green peas, green beans)
Mangalorean Chicken MUSGBP 19.00
breast of chicken cooked with coconut, chilli, curry leaves and tamarind
Malvani Chicken *GBP 19.00
malvan is a scenic town in west coast of maharashtra. a traditional recipe modernised and presented by chef shilpa
Lamb Rogan Josh DGBP 24.00
slow cooked quarter rack of lamb in yoghurt, chilli and saffron sauce and potato dauphinoise
Slow cooked Lamb shank D, NGBP 27.00
rich creamy cashewnut and yoghurt sauce with a special blend of spices
Lamb Sukke *GBP 22.00
maharashtrian style lamb preparation cooked in spice blend of cloves and chilli
Prawn Balchao * CGBP 22.00
prawns cooked in blend of spices dry chilli, cinnamon, black peppers, cloves and vinegar
Halibut and mixed seafood green curry C,F, MGBP 25.00
Shrimps, squid, mussels cooked in coriander, chilli and coconut with samphire pakora
Monk Fish Curry F, MUSGBP 24.00
chef shilpa’s own recipe of fish curry
CLASSICS - ALL TIME FAVOURITE
The Classics are the dishes which consist of Biryani's, Butter Chicken, and Chicken Tikka Masala
Prawn Biryani DGBP 28.00
traditional rice dish cooked with prawn and fragrant spices
Chicken Biryani DGBP 23.00
traditional rice dish cooked with chicken and aromatic spices
Butter Chicken DGBP 18.00
tandoori chicken breast in rich creamy butter and tomato sauce
Chicken Tikka Masala DGBP 18.00
chicken tikka cooked with onion and onion tomato masala
Dal Makhani DGBP 11.00
traditional preparation of black lentils slow cooked overnight, mildly spiced
VEGETARIAN
Vegetarian dishes with light flavourful dishes along with lentil preparations
Lasooni Palak DGBP 11.00
creamy spinach with brown garlic and dry fenugreek leaves
Bhindi AnardanaGBP 11.00
bhindi masala given a twist with dry and fresh pomegranate
Baby Aubergine Masala SESGBP 11.00
baby aubergine in sesame seeds, tamarind onion tomato masala
Paneer, Baby Corn And Coloured Peppers DGBP 11.00
dry preparation of diced paneer and coloured peppers
Asparagus & Pine Nut Porial MUS, NGBP 11.00
mustard, curry leaves tempered asparagus and pine nut with coconut
Asparagus & Pine Nut Porial MUS, NGBP 11.00
mustard, curry leaves tempered asparagus and pine nut with coconut
Dal TadkaGBP 11.00
yellow lentils tempered with tomatoes, cumin and mustard seeds, curry leaves and garlic
Dal Makhani DGBP 11.00
traditional preparation of black lentils slow cooked overnight, mildly spiced
Roasted Potato MUS, NGBP 11.00
Parisienne potato tempered with panchpuran (five seeds), chilli & dry mango powder
ACCOMPANIMENTS & BREADS
Saffron PulaoGBP 4.50
Steamed RiceGBP 4.00
Butter Naan G DGBP 4.00
Garlic Naan G DGBP 4.00
Peshawari Naan G D NGBP 5.00
sweet bread made with coconut, cashewnut and cream
Kheema Naan G DGBP 5.00
Kheema Naan G D
Cheese Naan G DGBP 5.00
Tandoori Roti GGBP 4.00
Laccha Paratha G DGBP 5.00
Ragi BhakriGBP 5.00
red millet steamed dough bread (gluten free)
Pomegranate Raita DGBP 4.50
Yoghurt DGBP 3.50
