Mova Group Restaurant
Menu with Prices in the UK

Crispy bowl-shaped fermented rice flour and coconut milk crepe with a soft steamed whole egg baked into the centre, served with seeni sambol.

Ten delicate steamed rice noodle nests served with aromatic coconut milk gravy (kiri hodi) and fresh spicy pol sambol.

Two freshly griddled coconut flatbreads served with slow-cooked yellow lentil curry and zesty lunu miris onion paste.

Wok-tossed crispy fried chicken pieces tossed with banana chillies, crushed garlic, red onion, capsicum, and sweet spicy soy glaze.

Golden gram-flour battered tilapia fillets spiced with carom seeds (ajwain), crushed ginger, and chaat masala, served with mint chutney.

Crispy breadcrumbed Sri Lankan pastry rolls filled with slow-cooked minced mutton, potatoes, and black pepper.

Boneless chicken breast pieces marinated in yoghurt, garlic, Kashmiri red chilli, and roasted fenugreek, charred in the clay tandoor.

Golden cubes of Indian cottage cheese wok-tossed with green chillies, bell peppers, spring onions, and tangy garlic soya sauce.

Handmade crisp golden pastry parcels stuffed with spiced potatoes, green peas, and whole coriander seeds, served with tamarind dip.

Three 24-hour marinated British lamb cutlets seared over open Robata coals with ginger, garlic, crushed spices, and charred lemon.

Jumbo king prawns marinated in lemongrass, garlic butter, and Kashmiri chilli, seared over charcoal with cooling coriander dip.

Succulent chicken thighs steeped in cream cheese, green cardamom, roasted white pepper, and mace, flame-grilled on skewers.

Spiced minced lamb skewers studded with finely chopped bell peppers and fresh mint, grilled on charcoal skewers.

Thick cubes of cottage cheese, red onion, and bell peppers marinated in spiced hung yoghurt and grilled over charcoal.

Slow-braised British mutton on the bone in dark roasted Sri Lankan spices, cumin, black pepper, and thick coconut gravy.

Clay-oven smoked chicken thigh pieces simmered in velvety San Marzano tomato, butter, cashew nut, and fenugreek gravy.

Tender lamb chunks cooked in a traditional cast-iron wok with crushed coriander, green chillies, ginger batons, and diced tomatoes.

Fresh sea bass fillets gently simmered in mild coconut milk infused with mustard seeds, fresh ginger, turmeric, and curry leaves.

Black urad lentils and kidney beans slow-cooked overnight for 24 hours with butter, cream, and gentle whole spices.

Soft Indian cottage cheese simmered in rich creamy tomato, cashew nut, and aromatic garam masala gravy.

Godamba roti chopped on a sizzling griddle with spiced chicken, farm egg, shredded cabbage, carrots, and spicy gravy.

Hot griddle chopped flatbread with slow-cooked shredded mutton, scrambled egg, green chillies, and rich dark roast curry.

Shredded godamba flatbread chopped with crisp garden vegetables, grated melted cheese, egg, and vegetable curry sauce.

Aged basmati rice and marinated lamb layered with caramelised onions, saffron milk, and fresh mint, sealed and slow-cooked under pastry lid.

Fragrant saffron basmati rice layered with spiced tandoor chicken thigh, fresh coriander, and served with cooling cucumber raita.

Monday to Thursday: unlimited access to live Robata grill counters, Kottu station, curries, biryanis, salads, and luxury dessert station.

Friday to Sunday: expanded luxury spread featuring seafood grills, live kottu, full carvery station, and specialty pastry bar.

Clay-oven baked leavened flatbread brushed with melted butter, minced garlic, and fresh coriander.

Soft tandoor naan stuffed with grated desiccated coconut, crushed almonds, sultanas, and cream.

Layered, flaky South Asian flatbread griddled until golden and crisp outside.

Extra-long grain fragrant basmati rice steamed with fragrant whole cloves and cardamom pods.

Crispy skin-on fries tossed in South Indian podi (gunpowder) lentil spice mix and fresh coriander.

Chilled whipped natural yoghurt with grated English cucumber, roasted cumin, and fresh mint.

Fresh freshly grated coconut pounded with red chilli, shallots, lime juice, and sea salt.

Traditional sweet and tangy spiced Alphonso mango preserves.

Fiery Sri Lankan paste made from crushed red chillies, Maldive fish flakes, onions, and lime.

Steamed coconut and kithul jaggery palm sugar custard pudding with cardamom, nutmeg, and toasted cashews.

Warm milk dough dumplings soaked in saffron rose syrup, paired with a slice of traditional pistachio kulfi.

Delicate poached cottage cheese discs soaked in sweetened, thickened saffron and cardamom infused milk.

Slow-simmered grated winter carrots cooked with whole milk, ghee, khoya, and slivered almonds.

Unlimited access to mild live station items, mild butter chicken, tikka skewers, rice, chips, and ice cream counter.

Weekend unlimited dining for children under 12, featuring mild tandoori items, pizza bites, fries, and chocolate fountain.

Child-friendly mild creamy butter chicken served with mini butter naan bread and sweet mango dip.

Breaded halal chicken breast tenders served with skin-on fries and tomato ketchup.

Chilled blended Indian yoghurt smoothie made with sweet Alphonso mango pulp and cardamom.

Slow-brewed strong Ceylon black tea boiled with evaporated milk, bruised cardamom, and cinnamon.

Fresh passionfruit pulp, lime juice, mint leaves, and chilled sparkling water over crushed ice.

Chilled can of zero sugar Coca-Cola served over ice with fresh lemon.

Chilled sharing bottle of British natural spring water.