Darjeeling Express
Menu with Prices in the UK

The quintessential Calcutta street delicacy: crisp hollow semolina spheres filled with spiced black chickpeas, warm boiled potatoes, roasted cumin, and black salt, served with chilled tangy tamarind-mint water poured at the table.

Crispy panko-crumbed croquettes packed with sweet spiced grated beetroot, mashed potatoes, and roasted crunchy peanuts, served with pungent authentic Bengali Kasundi mustard relish.

Jumbo king prawns wok-tossed in the Indo-Chinese tradition of Kolkata's Chinatown (Tangra) with crushed garlic cloves, fresh green chillies, dark soy, and spring onions.

Nutty black chickpeas tossed with finely diced red onions, juicy tomatoes, fresh green chillies, coriander stems, roasted cumin, and sweet-tart tamarind drizzle.

Handmade flaky shortcrust triangles filled with slow-cooked Halal minced mutton, mint leaves, green peas, and whole ground royal spices, served with fresh coriander-mint chutney.

Traditional Bengali-style tea-time samosas stuffed with tender spiced cauliflower florets, diced potatoes, ginger, and roasted peanuts in a flaky cumin-flecked crust.

The world-famous showstopper featured on Netflix's Chef's Table. Marinated tender Halal British goat on the bone slow-cooked with aged basmati rice, saffron-infused milk, caramelized onions, dried plums, and kewra water. Sealed under a wholewheat dough lid (purdah) and baked. Served with Hyderabadi Mirchi Ka Salan and Raita.

Fragrant aged basmati rice layered with free-range Halal chicken thighs marinated in yoghurt, green cardamom, cloves, and rose petals, baked under sealed pastry until tender and fragrant.

Layered basmati rice with seasonal garden vegetables, artisan paneer cubes, golden raisins, toasted cashews, and saffron-cardamom broth, slow-baked under sealed lid.

Extra-long grain aged Indian basmati rice gently steamed with whole green cardamom pods, cloves, and bay leaf.

Aged basmati rice tempered in fragrant desi cow ghee with whole roasted cumin seeds, black peppercorns, and fresh coriander.

The jewel of Bengali festival cooking: slow-braised tender Halal mutton cooked over gentle heat for hours in an intensely dark, reduced gravy of caramelized onions, garlic, ginger, and mustard oil, with baby potatoes.

A regal Awadhi court recipe: bone-in Halal chicken thighs gently braised in a luxurious sauce of stone-ground cashew nuts, white poppy seeds (khus khus), saffron, mace, and sweet rose water.

Succulent Halal chicken pieces simmered in an earthy tomato-onion gravy layered with generous quantities of fresh and sun-dried fenugreek leaves (kasoori methi).

Centuries-old slow-cooked stew of shredded Halal mutton, pounded wheat, lentils, ghee, and warming aromatics, simmered for 8 hours until silkily cohesive. Garnished with golden fried onions, julienned ginger, and fresh mint.

Celebration Bengali coastal curry of jumbo king prawns poached gently in sweet golden coconut cream infused with green cardamom, cinnamon quill, and slit green chillies.

Light and comforting home-style Bengali fish stew of wild sea bass fillets, tender potatoes, and cauliflower in a fragrant broth tempered with paanch phoron (Bengali five-spice) and mustard oil.

Tender baby aubergines slit and stuffed with aromatic spices, simmered in a velvet nutty gravy of roasted peanuts, white sesame seeds, coconut, and tangy tamarind extract.

Golden cubes of soft Indian cottage cheese folded into a slow-simmered purée of tender baby spinach, mustard greens, garlic, green chillies, and fresh cream.

Yellow split Bengal gram lentils simmered with sweet ripe tomatoes, tempered with whole cumin seeds, dried red Kashmiri chillies, asafoetida, and ginger.

Tender cauliflower florets and baby potatoes dry-roasted with roasted cumin, turmeric, green chillies, ginger matchsticks, and fresh coriander.

Thick discs of aubergine marinated in ground turmeric, red chilli, and sea salt, pan-fried crisp in pure cold-pressed mustard oil.

Pillowy, golden deep-fried Bengali flatbreads made from fine wheat flour. Puffed hollow and light as air, the classic companion to Kosha Mangsho and Chana Dal.

Flaky, multi-layered griddled wholewheat flatbread enriched with pure desi cow ghee.

Unleavened wholemeal flatbread baked fresh against the clay tandoor wall.

Mild green bullhorn chillies braised in a roasted peanut, sesame, and tamarind gravy. The traditional royal accompaniment to dum biryani.

Cooling whipped natural yoghurt seasoned with grated cucumber, garlic infusion, roasted cumin powder, and dried crushed mint leaves.

Slow-cooked sweet and sour relish of ripe tomatoes, dried Agen prunes, ginger, and Bengali mustard seeds.

The signature communal Dawat dining experience per person: Calcutta Puchkas, Bengali Beetroot Chops, choice of two curries for the table (Kosha Mangsho / Chicken Chaap / Chingri Malaikari), Tamatar Chana Dal, hot Luchis, Asma's Dum Biryani, and grand Shahi Tukda dessert.

Served Monday to Saturday from 3:00 PM to 5:00 PM: Puchkas or Samosa, choice of Chicken Curry or Baghare Baingan served with basmati rice, dal, paratha, and Bhapa Doi dessert.

The crown of Mughlai dessert making: crisp brioche soaked in sugar syrup, smothered in rich slow-reduced saffron and cardamom rabdi milk, topped with toasted pistachios, slivered almonds, and pure edible silver leaf (vark).

Silky steamed sweetened yoghurt infused with crushed green cardamom seeds and kewra water, topped with candied rose petals and crushed pistachios.

Handcrafted reduced-milk dumplings fried golden and soaked in warm rosewater saffron syrup, rested on a bed of chilled thickened cardamom cream.

Slow-churned, ultra-dense traditional Indian ice cream on a stick made with Ratnagiri Alphonso mango pulp, condensed milk, and green cardamom.

Directly sourced single-estate Darjeeling black tea simmered with fresh whole milk, crushed ginger root, green cardamom, cinnamon quills, and cloves.

Chilled probiotic yoghurt blended with pure sweet Alphonso mango pulp, green cardamom, and a splash of milk.

Traditional Indian street refreshment: freshly squeezed lime juice, mint leaves, roasted cumin powder, and Himalayan black rock salt (kala namak), topped with sparkling water.

Opihr Oriental Spiced Gin, house-made organic Damascus rose syrup, crushed green cardamom bitters, fresh lime juice, topped with sparkling prosecco.

Olmeca Altos Reposado tequila, tangy sweet tamarind concentrate, Cointreau, fresh lime, served with a Kashmiri chilli and black salt rim.

Crisp and refreshing classic Indian lager (4.8% ABV), the perfect pairing for spicy Bengali gravies.

Cold-extracted single-estate Darjeeling tea with floral muscatel notes, fresh mint sprig, and lemon wedge.

Ethical British mineral spring water (Still or Sparkling) supporting clean water access worldwide.