Brigadiers
Menu with Prices in the UK

Crisp fried chicken skin tossed in chatpata red chilli salt, amchur dry mango powder, and cumin.

Crispy fried lotus root slices and roasted sweet potato cubes tossed with tamarind date chutney, sweetened curd, and pomegranate seeds.

Spiced urad dal and sago pappadums served with green apple mint chutney, tomato chilli relish, and mango pachadi.

Crispy gram-flour battered wild prawns and baby soft-shell crab spiced with ajwain carom seeds, served with tart lemon mayo.

Charred smoky aubergine bharta served on warm, crisp spiced chickpea flour flatbread with pickled shallots and coriander.

Flaky hand-crimped pastry parcels filled with slow-braised kid goat belly in fiery Goan vinegar vindaloo masala, with mint dip.

Jumbo chargrilled chicken wings coated in a decadent velvet makhani butter sauce, coriander, and fresh green chillies.

Double-cut British lamb chops tenderised in crushed papaya, mustard oil, Kashmiri chilli, and clove, tandoor-charred to medium.

Giant king tiger prawns marinated in roasted garlic, crushed black pepper, and toasted mustard seeds, charred over glowing charcoal.

Flaky sustainable Atlantic cod fillets steeped in ginger, garlic, carom seeds, and crushed dried coriander, crisp fried Punjabi style.

Skewered organic Indian cottage cheese, sweet bell peppers, and red onion cured in Bengali mustard paste and caraway yoghurt.

Hand-ground British duck mince mixed with mace, green cardamom, and mint, cloaked in sweet diced peppers and flame-roasted.

Slow-braised British lamb ribs glazed with black pepper, crushed coriander seeds, malt vinegar, and sour pomegranate molasses.

Dry-aged British Wagyu ribeye steak marinated in smoked red chilli, mustard oil, and cumin, finished with bone marrow varuval butter.

Slow-smoked British pork ribs brushed with spicy Kashmiri chilli jaggery barbecue glaze and toasted sesame seeds.

Corn-fed spatchcock chicken steeped in Greek yoghurt, degi mirch chilli, malt vinegar, and garam masala, roasted in the clay tandoor.

Roasted split beef bone marrow topped with Chettinad spiced curry shallots, served with flaky layered Malabar parotta.

Tandoor-charred chicken thigh tikka simmered in a velvet tomato, fenugreek, cashew nut, and butter makhani gravy.

Aged basmati rice and tender kid goat marinated in saffron, rose water, and brown onions, sealed with puff pastry dough and dum-baked.

Fragrant basmati rice layered with Himalayan morels, king oyster mushrooms, caramelized shallots, saffron, and fresh mint.

Plump tiger prawns and tender calamari simmered in freshly pressed coconut milk, tart dried kokum, turmeric, and green chilli.

12-hour braised British lamb shank in a fiery Maharashtrian Kolhapuri gravy with roasted coconut and stone flower spices.

Soft paneer cubes simmered with sweet bell peppers, caramelized onions, ginger slivers, and rich tomato cream sauce.

Stuffed tandoori naan filled with spicy pulled buffalo chicken, crumbled blue Stilton cheese, and chopped spring onion.

Tandoor baked leavened flatbread brushed with butter, crushed roasted garlic, green chillies, and fresh coriander.

Soft and fluffy leavened white flour bread baked on the hot clay wall of the tandoor, brushed with melted butter.

Stuffed naan bread packed with grated desiccated coconut, sultanas, crushed almonds, and fennel seeds.

Traditional wholemeal unleavened bread baked crisp in the clay oven, light and naturally low in fat.

Extra-long grain fragrant basmati rice steamed with green cardamom, cloves, and bay leaf.

Fluffy basmati rice tempered with toasted cumin seeds, clarified ghee, caramelized onions, and Kashmiri saffron.

Whole black urad lentils slow-cooked overnight over glowing charcoal with vine tomatoes, garlic, cream, and butter.

Split yellow lentils tempered with cumin seeds, crushed garlic, shallots, dried red chillies, and fresh coriander.

Thick Greek yogurt blended with roasted golden garlic cloves, toasted cumin, and a drizzle of chilli oil.

Chilled churned curd with grated cucumber, mint, roasted cumin, and sweet ruby red pomegranate arils.

Diced crisp cucumber, ripe cherry tomatoes, red onion, green chillies, lemon juice, and fresh mint leaves.

Crispy hand-cut skin-on potato fries dusted in chaat masala spice blend, served with sweet spiced mango ketchup.

Traditional dense frozen dairy ice cream made with pure Ratnagiri Alphonso mango pulp, cardamom, and chopped pistachios.

Soft golden milk dough dumplings steeped in warm rosewater and green cardamom syrup, paired with Cornish clotted cream.

Warm dark chocolate fudge brownie infused with masala chai spices, served with vanilla bean soft-serve and toasted hazelnuts.

Freshly swirled creamy dairy soft-serve flavored with roasted Sicilian pistachios and crushed green cardamom pods.

Brigadiers exclusive house IPA brewed with tropical citrus hops and a crisp, resinous bitter finish (5.4% ABV).

Crisp and refreshing cold Indian lager on draught, crafted specifically to accompany rich tandoori grills (4.8% ABV).

Johnnie Walker Black Label whisky, charred peach purée, Darjeeling black tea cordial, and soda water.

Bourbon whiskey infused with black cardamom, palm jaggery syrup, and Angostura aromatic bitters over hand-carved ice.

Chilled smooth yogurt beverage blended with sweet Alphonso mango pulp, green cardamom, and a pinch of rock salt.

Freshly squeezed lime juice, bruised mint leaves, rock salt, and effervescent soda water. Prepared sweet, salted, or mixed.

Assam black tea leaves brewed with full-cream milk, fresh crushed ginger, green cardamom, and cinnamon.