Ambassadors Clubhouse
Menu with Prices in the UK

Crisp tempura betel leaf, spiced black chickpeas, puffed rice bhel, sweet tamarind, and fresh mint chutney.

Crispy semolina hollow puff filled with tandoori beetroot, sprouted mung lentils, masala yoghurt, pomegranate seeds, and tamarind chutney.

Shredded confit halal duck leg tossed in Punjabi pickling spices, served over crisp fenugreek crackers with sweet yogurt and plum chutney.

Flash-fried baby spinach leaves coated in gram flour batter, drizzled with spiced curd, date-tamarind chutney, and nylon sev.

Deboned Suffolk chicken thighs charred over sigri coals, lacquered in rich cashew nut and cultured ghee masala, garnished with fresh coriander.

Prime Cornish rack of lamb chops marinated in crushed spices, raw papaya, and mustard oil, charred in the clay tandoor. Served with pickled mango ginger.

Finely minced British grass-fed mutton skewers infused with green chilies, mint, and roasted coriander seeds, flame-grilled on the sigri with BBQ imli chutney.

Smoked artisan cow's milk paneer cubes marinated in yogurt and yellow chili, grilled with sweet peppers and finished with roasted cashew nut masala.

Loch Duart Scottish salmon steeped in roasted garlic, crushed black pepper, and kasoori methi, cooked in the tandoor and served with roasted cumin raita.

Jumbo wild prawns marinated in carom seeds (ajwain), crushed yellow chili, and lemon juice, blistered over embers with coriander-mint chutney.

Chicken cooked in a cast iron karahi with crushed coriander seeds, Kashmiri chili, whole spices, and tangy Punjabi pickle masala reduction.

Historical Punjabi recipe by Chef Beliram: tender boneless lamb slow-cooked with generous whole crushed coriander seeds, sliced ginger, and clarified butter in a clay pot.

Tandoor-roasted chicken pieces simmered in an indulgent gravy of slow-caramelized onions, crushed tomatoes, cashew paste, and dried fenugreek.

Slow-braised British lamb shank in an aromatic gravy infused with Kashmiri chili, ratan jot, green cardamom, and fennel.

Soft cottage cheese simmered in a velvety San Marzano tomato, churned butter, honey, and green cardamom sauce with dried fenugreek leaves.

Dark, spiced chickpeas stewed with black tea leaves, pomegranate seeds (anardana), and ginger batons in the classic street style of Amritsar.

Whole black lentils slow-simmered over live embers for 24 hours with tomato reduction, churned butter, and double cream.

Tender lamb chunks layered with aged basmati rice, caramelized onions, mint, and saffron, sealed and baked under a puff pastry lid. Served with boondi palak raita.

Fragrant saffron basmati rice tossed with spiced charcoal-grilled chicken tikka, brown onions, and aromatic broth. Served with raita.

Fragrant basmati rice layered with fresh fenugreek leaves, spiced cauliflower florets, chickpeas, and saffron. Served with vegetable raita.

Extra-long grain premium aged basmati rice steamed with fragrant whole cumin seeds.

Crisp tandoor-baked flatbread stuffed with spiced potatoes, cauliflower, coriander, and carom seeds, brushed with melted ghee.

Soft leavened tandoor bread topped with roasted minced garlic, chopped coriander, and butter.

Tear-drop shaped leavened bread baked against the clay tandoor wall and brushed with butter.

Whole wheat unleavened flatbread baked in the tandoor. Low calorie and vegan.

Includes choice of starter (Paan Patta Chaat, Mutton Seekh Kebab), main course (Achari Karahi Chicken, Paneer Makhani) served with dal, rice, and naan. Daily 12pm-4pm, Mon-Thu 5pm-6pm.

Three courses including starter, main curry with dal, rice, naan, and choice of heritage dessert (Fig Kulfa or Rasmalai). Daily 12pm-4pm, Mon-Thu 5pm-6pm.

Lavish sigri platter featuring Mutton Seekh Kebab, Lasooni Salmon Tikka, and BBQ Butter Chicken Chop, served with hari chutney, Punjabi salad, and garlic naan.

Opulent multi-course royal banquet for the table including Chaats, Tandoori Lamb Chops, Butter Chicken, Matka Lamb, Dal Makhani, Biryani, Kulchas, and Desserts.

Rich traditional condensed milk kulfi infused with soaked dried figs, served over crushed rose falooda noodles, rabri, and pistachios.

Caramelized banana and roasted peanut rice pudding layered with rich Valrhona dark chocolate mousse.

Miniature poached paneer dumplings soaked in saffron and cardamom clotted milk, topped with Alphonso mango pulp and toasted silver leaf.

Slow-brewed Assam CTC black tea simmered with fresh whole milk, crushed saffron threads, green cardamom, and ginger.

Chilled smooth blend of cultured Punjab-style curd and Ratnagiri Alphonso mango purée, finished with crushed pistachios.

Savory churned yogurt drink seasoned with black salt (kala namak), toasted cumin powder, and fresh mint. Digestif classic.

Lavish 75ml pour of aged blended malt whisky, spiced jaggery cordial, aromatic bitters, and clarified apple, served table-side over hand-cut ice.

Indian artisanal gin shaken with fresh mint, cold-pressed lime juice, cucumber, and botanical cannabis-terpene bitters.

Premium craft lager brewed with Pilsner malt and Hallertau hops. Crisp, clean, and beautifully balanced for tandoori spice.