Social Dhaba
Menu with Prices in the UK

Crispy gram-flour battered baby spinach leaves topped with spiced potato, chickpeas, sweet yogurt, tamarind, mint chutney, and pomegranate.

Chilled Hass avocado cubes and roasted baby potatoes tossed with crispy sev, red onion, tangy chaat masala, and tamarind drizzle.

Crisp twice-fried cassava chips wok-tossed in a fiery Indo-Chinese garlic, spring onion, and crushed red chilli glaze.

Pan-seared patties of spinach, green peas, potato, and toasted cumin stuffed with spiced paneer and served with mint chutney.

Crispy button mushrooms tossed with charred bell peppers, roasted garlic, soy, and cracked black pepper.

Crushed golden potato-and-pea samosas smothered in warm chana masala, whipped yogurt, coriander chutney, and sev.

Soft cubes of Indian cottage cheese marinated in fresh sweet basil, green chilli, and hung yogurt, charred in the clay oven.

Protein-rich soya chunks marinated in tangy North Indian pickling spices, mustard oil, and fennel, roasted over charcoal.

Three-flavour chicken tikka platter combining creamy malai, fresh herb hariyali, and classic Kashmiri red masala.

Four prime British lamb cutlets tenderised in ginger, garlic, and roasted cumin yogurt marinade and seared over live coals.

Succulent white fish fillets lightly spiced with roasted cumin, turmeric, carom seeds, and lemon juice, grilled until flaky.

Crisp shredded lamb strips wok-tossed with crushed Tellicherry black pepper, green chillies, garlic, and spring onions.

Scottish salmon fillet glazed in tangy Bengali mustard sauce and toasted nigella seeds, baked in the charcoal tandoor.

Hand-minced lamb skewers blended with fresh coriander, ginger, and garam masala, served sizzling with pickled onions.

Charcoal-roasted chicken tikka simmered in a silky spiced tomato, butter, and cashew gravy scented with dried fenugreek.

Slow-braised diced lamb shoulder cooked with Kashmiri red chillies, browned onions, cardamom, and bone-marrow jus.

Nostalgic Anglo-Indian spiced lamb curry with baby potatoes, curry leaves, tamarind, and whole roasted spices.

Tender chicken cooked in an iron wok with crushed coriander seeds, charred peppers, red onions, and fresh ginger juliennes.

Juicy king prawns simmered in coconut milk, roasted red chillies, turmeric, and tangy tamarind.

Soft paneer cubes folded into a vibrant spinach, fresh coriander, mint, and garlic puree finished with toasted cumin.

Plant-based lamb pieces stir-fried in a traditional iron kadhai with bell peppers, crushed coriander, and rich tomato masala.

Yellow and red lentils slow-simmered and finished with a sizzling tempering of cumin, garlic, asafoetida, and dried red chillies.

Whole black urad lentils simmered overnight for 24 hours with tomato puree, ginger, cream, and cultured butter.

Golden pan-seared paneer cubes in a rich tomato, cashew, and cardamom makhani sauce.

Cauliflower florets and baby potatoes tossed with turmeric, fresh ginger, cumin seeds, and fresh coriander.

Long-grain saffron basmati rice slow-steamed with smoky chicken tikka, fried onions, and mint, served with burani raita.

Tender spiced lamb layered with fragrant aged basmati rice, rose water, and caramelised shallots, served with raita.

Seasonal vegetables, paneer, and fragrant basmati rice steamed with whole spices and saffron, served with yogurt raita.

Fluffy aged Indian basmati rice steamed to perfection.

Basmati rice tempered with toasted cumin seeds, bay leaf, and green cardamom.

Hand-stretched leavened flatbread baked fresh against the blazing clay tandoor wall.

Fluffy tandoori naan brushed with roasted garlic butter, fresh coriander, and crushed green chillies.

Sweet leavened naan stuffed with desiccated coconut, crushed almonds, pistachios, and sultanas.

Traditional unleavened whole wheat flatbread baked crisp in the tandoor.

Multi-layered crisp wholemeal paratha brushed with clarified butter.

Crisp roasted lentil poppadoms served with house mango chutney, mint-coriander dip, and spiced onion salad.

Cool whipped yogurt folded with grated cucumber, toasted cumin, and black salt.

Curated 3-course afternoon feast including a starter, classic curry or grill main with rice or naan, and dessert (Fri–Sun 12pm–3pm).

Mild, creamy tomato butter chicken served with fluffy steamed basmati rice and a mini plain naan.

Mildly seasoned crispy chicken tenders served with skin-on fries.

Golden milk-solid dumplings steeped in cardamom-rose syrup, served warm with a scoop of Madagascan vanilla ice cream.

Dense, slow-reduced traditional Indian ice cream infused with Kashmiri saffron and crushed roasted pistachios.

Warm grated heritage carrot pudding slow-cooked in milk, ghee, cardamom, and toasted cashews.

Chilled yogurt smoothie blended with sweet Alphonso mango puree and a hint of green cardamom.

Refreshing spiced buttermilk whisked with roasted cumin, fresh mint, and Himalayan black salt.

Sparkling non-alcoholic mocktail muddled with sweet lychee juice, fresh mint leaves, and crushed lime.

Assam black tea simmered with crushed ginger, green cardamom pods, cinnamon, and steamed milk.

Choice of chilled Coca-Cola, Diet Coke, Sprite, Appletiser, or non-alcoholic Cobra Zero.