The Tamil Prince
Menu with Prices in the UK

Crispy fermented rice and lentil crepe stuffed with tempered mustard-seed potato masala, served with house sambar and fresh coconut-mint chutney.

Crisp-fried fresh okra fingers tossed in roasted cumin, amchur dry mango powder, and chaat masala seasoning.

Crisp golden clusters of thinly sliced British onions infused with crushed whole coriander, carom seeds, and green chilli, served with mint raita.

Frenched chicken drumettes coated in a spicy red pepper batter, fried crisp and tossed in sweet tamarind garlic chilli glaze.

Jumbo black tiger prawns pan-roasted with crushed Tellicherry black peppercorns, shallots, curry leaves, and fresh grated coconut.

Crispy hollow semolina spheres filled with spiced chickpeas, sweet whisked yogurt, tamarind reduction, and nylon sev.

Crunchy sliced red onions, heritage cucumbers, ripe tomatoes, radishes, green chillies, fresh coriander, tossed in chaat lemon dressing.

Warm roasted whole cashew nuts coated in clarified butter and spicy South Indian molagapodi gunpowder spice blend.

Half rack of prime British lamb chops marinated in kalpasi stone flower, roasted fennel, garlic, and cracked black pepper, robata charred over charcoal.

Whole fresh sea bream crusted in red chilli, turmeric, crushed curry leaves, and lemon, seared golden on the heavy iron tawa.

Thick blocks of fresh milk paneer marinated in hung curd, Kashmiri chilli, and kasuri methi, grilled with peppers and sweet onions.

Halal chicken thighs steeped in spiced yogurt, smoked paprika, ginger, and green chilli, charred juicy on skewers.

Slow-braised British lamb in a fiery, dark aromatic gravy infused with 18 freshly roasted spices, toasted coconut, and black peppercorns.

Tender chicken thigh fillets simmered in a homestyle Tamil onion-tomato sauce scented with green cardamom, cinnamon, and coconut cream.

Tandoori-charred chicken pieces simmered in an indulgent, velvety makhani sauce of plum tomatoes, cashews, churned butter, and dried fenugreek.

Sweet wild king prawns gently poached in mild Kerala coconut milk stew infused with mustard seeds, turmeric, fresh curry leaves, and ginger.

Delicate cubes of fresh paneer folded into a rich, creamy tomato and cashew nut gravy, finished with fresh ginger juliennes and butter.

Baby aubergines slow-cooked in a tangy, deeply browned toasted coconut and tamarind gravy with shallots and curry leaves.

Spiced North-West frontier chickpea masala served alongside a fluffy, deep-fried puffed bhatura flatbread, sliced onions, and cucumber raita.

Black lentils slow-cooked for 14 hours over low coals with cultured butter, fresh cream, tomato reduction, and roasted kasuri methi.

Signature South Indian Malabar parotta, rolled thin, layered with ghee, grilled on the tawa, and crushed hot by hand to produce feather-light flakes.

Flaky parotta brushed generously with warm roasted garlic and fresh coriander butter straight from the griddle.

Long-grain basmati rice steamed with fragrant coconut milk, whole cloves, cardamom pods, and toasted coconut flakes.

Fragrant extra-long grain Himalayan aged basmati rice steamed light and fluffy.

Basmati rice tossed with fresh lemon juice, turmeric, crunchy roasted peanuts, mustard seeds, and fried curry leaves.

Cooling whipped yogurt seasoned with grated English cucumber, toasted cumin, green chillies, and mustard seed tadka.

Freshly made trio: fresh coconut-ginger chutney, tangy spiced tomato-onion chutney, and cooling mint-coriander dip.

Skin-on British potato chips tossed in molten ghee and spicy South Indian idli podi gunpowder spice.

A steaming side bowl of rich, peppery Chettinad curry reduction sauce for dipping flaky roti.

Traditional slow-reduced Indian milk kulfi infused with sweet Alphonso mango purée and green cardamom, dipped in crushed pistachios.

Two warm golden milk-solid dumplings soaked in rosewater and saffron sugar syrup, paired with a scoop of artisan cardamom pod gelato.

Decadent, warm almond fudge confection cooked with pure ghee, saffron threads, and crushed green pistachios.

Crisp, clean Cornish craft pilsner brewed with noble hops, perfect for cutting through fiery Chettinad spices (4.8% ABV).

Juicy, aromatic Indian craft IPA with vibrant tropical citrus hops and a smooth, rounded malt finish (5.5% ABV).

Extra-smooth premium draught lager brewed from a complex recipe of barley, rice, and hops (4.5% ABV).

Naturally refreshing English apple cider pressed from vintage Devon cider apples (4.5% ABV).

Tanqueray London dry gin infused with toasted curry leaves, Campari, Antica Formula vermouth, and a pinch of aromatic podi spice.

Blanco tequila shaken with green cardamom syrup, pink grapefruit soda, fresh lime, and black lava sea salt rim.

Ceylon arrack, dark Jamaican rum, fresh Alphonso mango purée, pineapple juice, lime, and aromatic Indian spices over hand-carved ice.

Chilled whipped organic yogurt blended with sweet Ratnagiri Alphonso mango pulp and crushed green cardamom.

Traditional Assam black tea brewed with whole milk, crushed ginger root, cinnamon quills, cloves, and cardamom.

Authentic chicory-blended dark roast coffee decoction brewed in a traditional metal drip filter and frothed with hot milk in a brass tumbler.

Sparkling botanical ginger beer brewed with natural root gingers from Nigeria and the Ivory Coast.

Pure English natural still mineral water bottled at source in the chalk hills of Hampshire.

Gently carbonated English natural mineral water from Hampshire chalk aquifers.