Babu Ji

Crisp samosa pastry wafers topped with a salad of chickpea, cucumber, pomegranate seed, tamarind, mint and yogurt chutneys. Eaten like nachos with salsa. A must try.

Hung yogurt croquette spiced with ginger and green chili and beetroot ginger sauce.

Mustard seed and curry leaf spiced potato encased in chickpea flour pastry, topped with fresh radish, coriander and mint chutney and broken chickpea noodles. Gluten free.

Tandoori charred free-range chicken marinated with ground spices and yogurt, topped with mango salsa. Gluten free.

Two samosas of pomegranate and green mango powder spiced potatoes, peas wrapped in crisp pastry and served with chutney.

Murray's family farmed free-range chicken marinated in yogurt, ginger and garlic in tomato and fenugreek curry. Gluten free.

Leg of lamb slow cooked with fennel seed, black cardamom, bay leaf and cloves. Gluten free.

My village's on-the-bone goat curry. Gluten free.

Oven baked pork belly simmered with garlic and apple cider vinegar. Goan style, not the fire hot British version. Gluten free.

Blue Moon of Eastern Long Island raw sea scallops, turmeric, mustard seed and coconut milk based curry. A must try. This dish has a cult following in Melbourne, Australia. Gluten free.

Fig and pomegranate kofta, cashew and shallot curry. Certainly not just for vegetarians.

Cauliflower chickpea flour fritters, yogurt and turmeric based curry. Staple dish of every Punjabi village. Gluten free.

Garlic infused spinach, housemade paneer, cumin seeds and ginger. Gluten free.

Black lentil, ginger and garlic slow simmered all day then cooked further atop the tandoor. Gluten free.

Served with cumin and lemon. Serves two.

Plain, garlic and chive or sesame and onion seed or three naan ordered as a basket.

Indian dougnuts in sweet syrup.