Trishna Marylebone
Menu with Prices in the UK

Hand-picked Dorset brown crab meat sautéed in cracked black pepper, garlic butter, scallions, and coastal spices, served in the shell with sourdough toast.

Crisp-fried soft shell crab dusted in gram flour and coastal spices, served with green tomato chutney, crispy garlic, and tempered curry leaves.

Pan-seared Scottish king scallops tossed in Mangalorean spiced ghee roast masala, kokum, crushed Tellicherry black pepper, and warm curry leaves.

Mumbai fishermen-style crispy spiced squid rings seasoned with carom seeds, Kashmiri chilli, fresh lime, and roasted garlic chutney.

Aromatic coastal shellfish broth infused with Dorset crab, brown shrimp, fresh coconut milk, lemongrass, and tempered curry oil.

Crispy soft shell crab tossed in dry Chettinad spices, roasted fennel seeds, fresh coconut slivers, and fiery dry red chillies.

Shredded Norfolk guinea fowl pan-roasted with Tellicherry black pepper, shallots, green chillies, curry leaves, and crunchy coconut.

Spiced minced Gressingham duck skewers infused with roasted cumin, garam masala, and smoked chilli, accompanied by spiced damson plum chutney.

Whole sea bream fillet marinated in crushed fresh mint, coriander, green chilli, and raw mango, roasted in the clay tandoor with smoked tomato kachumber.

Best of British Dorset lamb cutlets marinated in Kashmiri chilli, crushed coriander seeds, raw papaya, ginger, and mustard oil, charred tender in the tandoor.

Loch Duart Scottish salmon steeped in royal cumin, fresh dill, kasundi mustard, and Greek yoghurt, clay-oven roasted with pickled baby radish.

Fillet of day-boat sea bream marinated in Kasundi Bengali mustard, ajwain seeds, turmeric, and lime juice, charred with a crisp skin over hot embers.

Whole young baby chicken marinated in hung curd, fenugreek leaves, degi mirch, and crushed garlic, flame-blistered on charcoal.

Tender boneless Welsh lamb cubes marinated in fresh hill-station greens, spinach, coriander, mint, roasted cumin, and black cardamom.

Handcrafted Indian cottage cheese layered with spiced almond crust, green cardamom, saffron, and sweet mint relish, grilled in the clay oven.

Cauliflower florets steeped in Punjabi pickling spices, nigella seeds, mustard oil, and hung yoghurt, grilled until charred and tender.

Wild king prawns simmered in an aromatic coastal sauce of fresh pressed coconut milk, tangy raw green mango, kokum, and tempered curry leaves.

Slow-braised Dorset lamb shank steeped in sour sorrel leaves (gongura), poppy seeds, shallots, and fiery red Guntur chillies in rich reduction gravy.

Wild Cornish turbot poached gently in a traditional Kerala green mango, shallot, and coconut milk curry scented with mustard seeds and curry leaves.

Halal corn-fed chicken thighs simmered in a robust Tamil Nadu sauce of roasted black peppercorns, star anise, kalpasi (stone flower), and coconut.

Dry-style Mangalore preparation of juicy prawns tossed with fresh grated coconut, Byadgi chillies, coriander seeds, and tamarind.

Fragrant Dehradun basmati rice layered with king tiger prawns, wild sea bass, and squid, slow-cooked in a sealed dum pot with saffron, mint, and pink peppercorn raita.

Tender young raw jackfruit marinated in Awadhi spices, layered with saffron basmati rice, brown onions, and mint, served with smoked cucumber raita.

Himalayan morel mushrooms and wild forest chanterelles simmered in a velvet white cashew nut, poppy seed, and royal mace korma gravy.

Baby aubergines, okra, drumsticks, and raw mango gently poached in coconut milk tempered with black mustard seeds and fresh curry leaves.

Creamed tender sweetcorn and baby spinach leaves cooked with roasted garlic, fenugreek, and tempered green chillies.

Crisp fine French green beans tossed with freshly grated coconut, black mustard seeds, shallots, and fragrant curry leaves.

Harmonious five-lentil coastal stew slow-simmered and tempered with cumin seeds, garlic slivers, and dried Kashmiri chillies.

Artisanal clay-oven naan brushed with rich black truffle butter and topped with a baked organic Clarence Court duck egg.

Hand-stretched leavened bread stuffed with spiced minced Halal lamb, ginger, fresh mint, and coriander, baked golden in the tandoor.

Classic tandoor-baked leavened flatbread brushed with roasted garlic butter and fresh coriander.

Multi-layered, flaky, hand-stretched Kerala flatbread griddled crisp in desi ghee.

Nutritious wholewheat flatbread baked crisp against the blazing clay wall of the tandoor.

Aged Dehradun basmati rice tossed with fresh lemon juice, toasted fresh coconut, mustard seeds, curry leaves, and roasted cashew nuts.

Fragrant extra-long grain aged basmati rice steamed with green cardamom and bay leaf.

Wholesome Greek yoghurt whipped with garden mint, toasted cumin powder, black rock salt, and ruby pomegranate seeds.

Trio of house-made coastal accompaniments: green tomato and chilli, roasted coconut and mustard, and sweet spicy date and tamarind.

Traditional slow-reduced Indian ice cream made with Ratnagiri Alphonso mango and green cardamom, served with pistachio crumb and mango coulis.

Crisp choux bun filled with 70% Valrhona dark chocolate cremeux, candied ginger gel, and blood orange sorbet.

Caramelised tender coconut baked in shortcrust pastry, brushed with tangy tamarind caramel and served with jaggery ice cream.

Tanqueray No. 10 Gin, fever-tree Indian tonic water, pink grapefruit wheel, and house curry leaf tincture.

Talisker 10-Year-Old Single Malt Scotch, salted coconut water, roasted pineapple soda, fresh lime juice.

Wild Goan kokum fruit syrup, pressed lychee juice, fresh lime, garden mint, topped with sparkling botanical tonic water.

Cultured organic yoghurt churned smooth with premium Ratnagiri Alphonso mango pulp, green cardamom, and a pinch of saffron.