Veeraswamy
Menu with Prices in the UK

Veeraswamy's original 1926 spiced red lentil broth finished with cracked black pepper, rice, and fresh lemon.

Chargrilled artisanal cottage cheese marinated in Mangalorean clarified butter, Byadgi chillies, and curry leaves.

Crisp spiced beetroot and potato cutlet stuffed with Stilton cheese and fiery Bhutanese chilli.

Regal Delhi street-food crisp whole-wheat puri shell filled with potatoes, lentils, chilled yoghurt, pomegranate, and chutneys.

Free-range chicken supreme marinated with fresh ginger, roasted cinnamon, and star anise, roasted in the clay tandoor.

Wild jumbo tiger prawns marinated in ajwain, turmeric, and hung yoghurt, blistered over charcoal embers.

Maharaja of Patiala palace recipe: 6-hour slow-braised Welsh lamb shank wrapped in crisp flaky pastry and grilled in the tandoor.

Double-cut Scottish lamb cutlets marinated in Kashmiri saffron, green papaya, and mace, seared in the tandoor.

South Indian style chicken curry simmered with toasted grated coconut, fennel, curry leaves, and black pepper.

Historic colonial Bengal chicken dish cooked with caramelised onions, almonds, curry powder, and dried currants.

Tandoor-charred chicken tikka folded into a velvety tomato, butter, fenugreek, and honey reduction.

Pan-roasted wild Atlantic halibut fillet served in a delicate Coromandel tamarind, tomato, and mustard seed sauce.

Succulent wild prawns cooked in roasted Sri Lankan spices, pandan leaf, coconut milk, and lime.

Slow-simmered Deccan lamb curry enriched with toasted sesame, peanut, tamarind, and roasted cumin.

Creedy Carver half duck slow-cooked with real Goan toddy vinegar, Kashmiri red chillies, cinnamon, and garlic.

Fresh native lobster chunks poached in rich Malabar coconut milk, fresh turmeric, ginger, and tart green mango.

Crisp seasonal vegetable dumplings simmered in a fragrant, nutty Maharashtrian roasted spice gravy.

Cottage cheese cubes cooked in tangy North Indian pickling spices of fennel, nigella, and fenugreek seeds.

Traditional silver thali platter presenting a curated trio of seasonal Indian vegetable curries, dal, rice, and bread (vegan adaptable).

Aged saffron basmati rice layered with root vegetables, paneer, mint, and rose water, dum-cooked under pastry.

Aromatic North Indian saffron chicken biryani steamed with whole cardamom, mace, and crispy shallots, served with raita.

Veeraswamy's century-old slow-sealed kachchi biryani of spiced tender lamb and aged basmati rice infused with kewra water.

Sweet hand-picked Dorset crab meat folded into coastal spiced basmati rice with curry leaves and toasted coconut.

Multi-course culinary showcase featuring heritage starters, signature main courses, sides, breads, and dessert (£150 with wine pairing).

Three-course celebration menu featuring selection of starters, Silver Crescent of royal curries, naan/rice, and traditional dessert.

Saturday and Sunday Regent Street lunch value menu offering starter plus main course with accompaniments (£48 for 3 courses).

Yellow lentils simmered slow and tempered with sizzling cumin, roasted garlic, and dried red chilli.

Crispy baby new potatoes tossed in crushed black pepper, fennel, and curry leaves.

Velvety braised baby spinach spiced with garlic and ginger, studded with sweet golden corn.

Tender pan-fried baby okra sautéed with caramelised red onions, tomatoes, and mango powder.

Crisp roasted lentil and rice papadums accompanied by house mango, tamarind, and mint-coriander chutneys.

Charred baby aubergines glazed in rich Hyderabadi tamarind, sesame, and roasted spice masala.

Veeraswamy's famous sweet-and-tangy side of ripe pineapple simmered in coconut milk, turmeric, mustard seeds, and curry leaves.

Chilled whisked yoghurt folded with grated spiced beetroot and tempered curry leaves.

Crisp diced cucumber, tomato, red onion, and fresh coriander dressed with lime juice and roasted cumin.

Hand-stretched leavened flatbread baked crisp against the charcoal clay oven wall, brushed with butter or roasted garlic.

Light, unleavened stoneground wholemeal flatbread puffed crisp in the tandoor.

Warm dark caramelised khoya dumplings soaked in rose-cardamom syrup, served alongside silky salted caramel gelato.

Crisp ghee-toasted brioche soaked in Kashmiri saffron milk reduction and topped with poached apricots and pistachios.

Soft poached milk patties steeped in chilled cardamom-saffron cream, paired with matching artisan rasmalai ice cream.

Traditional winter purple-carrot pudding slow-braised in milk and cardamom, served with zesty Seville orange clotted cream.

Dense traditional Indian banana milk ice cream partnered with warm crisp caramelised banana fritter.

Silky cardamom basmati kheer topped with tart poached British apples and forced Yorkshire rhubarb.

Creamy slow-reduced dairy kulfi studded with toasted almonds, formulated without refined sugar.

Choice of two freshly churned seasonal fruit sorbets or Indian spice gelatos.

Ketel One vodka shaken with fragrant rose petal syrup and chilled sweet lychee juice.

Monkey 47 dry gin infused with kaffir lime leaves, Japanese yuzu, and bright orange zest.

St. Germain elderflower liqueur, Bombay Sapphire, and wild hibiscus blossom topped with Ayala Brut Champagne.

Refreshing classic Indian cumin, mint, black salt, and lime sparkling cooler over crushed ice.

Alphonso mango or pink guava purée muddled with fresh garden mint, lime wedges, and soda.

Chilled tropical fusion of sweet lychee nectar, fresh pineapple juice, and rose essence.

Single-estate cold-brewed Himalayan Darjeeling sparkling tea crafted as an alcohol-free food pairing.

Crisp German-brewed low-alcohol Bavarian pilsner with smooth citrus hop finish.

Freshly brewed Assam tea simmered with green cardamom, ginger, and cinnamon, or chilled Alphonso mango yoghurt lassi.

Pure English chalk-filtered natural mineral water from Hampshire.