Origin India Restaurant & Bar

Lobster tail in ginger and chili served on masala lobster, potato tikki, coriander and mint chutney and mixed leaf salad

Infused in ajwain seed and kaffir lime with tamarind and raisin chutney and balsamic reduction

Fresh 'black pearl' sea scallops in fresh lime and chilli, crisp fried with beetroot and olive chutney

Enveloped in fresh lean steak beef, mince, with crispy onion ring and chive tips

Finely ground with root spices, coated with red onion and mixed peppers, skewer-cooked in tandoor, mint and coriander sauce

Marinated in beetroot and cumin spiced yogurt served with mixed leaf salad, roasted cumin and mango chutney

Marinated overnight in roasted cumin and chili yogurt, served with coriander and basil sauce

With spring onion and curry leaves. Served with red pepper reduction, tamarind sauce and cultured yoghurt

Stuffed with apricots and raisins, mainated in coriander and basil glazed in tandoor, pickled red cabbage

Stuffed with masala potato and cheese, dipped in ajwain flavoured gram flour batter served with boondi yoghurt

Flaky pastry stuffed with potatoes and green pea served with tamarind and mint sauce, mixed salad

With crispy naan croutons

With coriander chilli vinaigrette

Fragranced with avocado oil

Served with organuc appke fennel salad, roasted beetroot and cod vinaigrette

Cumin and lime zest served on garlic saute spinach with coriander vinaigrette and red pepper extract

Oven roasted, served on lime zest infused broken wheat and lentil haleem

Garlic, cinnamon, honey and orange zest. Served with butter poached potato and sweet and sour kumquat marmalada

Organic chicken breast, and paneer cheese tikka and lamb kebab served with punjabi black lentils

Diced lamb stir fry with curry leaves, black mustard seeds, whole kashmiri chili and coconut, served with lemon rice

With sun dried ginger, tomato and kashmiri chilli, served with saffron rice

Corn fed chicken tikka makhani prepared with ground spices and fenugreek flavoured tomato makhani sauce, served with pulao rice

With kaffir lime leaves, served with steamed basmati rice

With mushroom and black prunes, served with cashew nut korma sauce accentuated with truffle oil, served with pulao rice

Peanut sauce tempered with curry leaves, mustard seeds and whole red chillies. Served with lemon rice

Dumplings in silky yoghurt sauce finished with whole coriander seeds, chilli, cumin and asafoetida. Served with steamed rice

Simmered in coconut milk and mustard sauce

Creamy tomato makhani sauce

From rajasthan cooked with fragrant spices and baby spinach

Diced lamb stir fry with curry leaves, black mustard seeds, whole kashmiri chilli and coconut

With sun dried ginger, tomato and kashmiri chilli

Corn fed chicken tikka makhani prepared with ground spices and fenugreek flavoured tomato makhani sauce

With cumin, garlic and onions, finished with cream

With kaffir lime leaves and smooth onion tomato sauce

Peanut sauce tempered with curry leaves mustard seeds and whole red chillies

Dumpling in silky yoghurt sauce finished with whole coriander seeds, chilli, cumin and asafetida

With chopped spinach tempered with cumin and garlic