1. Plain Papadum [C]

Thin fried crispy appetiser served with fresh coriander chutney.

2. Spicy Papadum [C]

Thin roasted crispy appetiser served with fresh coriander chutney.

3. Gujarati Dal [S]

Thin spiced lentil soup. Also used as a gravy with main course.

4. Mixed Dal [O]

A hearty soup consisting of moong dal,urad dal,chana dal and toor dal cooked with onions and garlic.

5. Sambhar [S]

Spiced lentil soup with vegetables and tamarind.

6.Aloo Dhai Poori [S D W O X]

Flat crispy pooris, potatoes and onions topped with yoghurt sauce, tamarind sauce and sev.

7. Aloo Papri Chat [S D W]

Chick peas and potatoes served on flat crispy pooris with tamarind sauce and topped with yoghurt sauce.

8. Chana Chat [S D W O X]

Spicy chick peas and chopped onions served on flat crispy pooris with tamarind. Topped with yoghurt sauce.

9. Chola Papri Chat [S D W O X]

Spicy black eye beans and chopped onions served on flat crispy pooris with tamarind and yoghurt sauce. Topped with sev.

10. Bhel Poori [S N W O X]

A mixture of crispy poori, puffed rice,sev,potato and onion mixed with tamarind sauce.

11. Potato Bhajias [C]

Sliced potatoes mixed in a spiced gram flour paste and deep fried. Served with fresh coriander chutney.

12. Onion Bhajias [C O]

Chopped onions mixed in a spiced gram flour paste and deep fried. Served with fresh coriander chutney.

13. Palak Bhajias [C]

Chopped spinach mixed in a spiced gram flour paste and deep fried. Served with fresh coriander chutney.

14. Vegetable Bhajias [C]

Various vegetables mixed in a spiced gram flour paste and deep fried. Served with fresh coriander chutney.

15. Mixed Bhajias [C O X]

Potato, onion, palak and vegetable bhajia served with fresh coriander chutney.

16. Samosas [S W]

Spicy vegetables mix folded in hand-rolled pastry and deep fried. Served with date chutney and a lemon slice.

17. Kachori [S W C]

A mildly spiced lentil, pea and sultana mix flavoured with cinnamon, rolled in pastry and deep fried. Served with tamarind sauce.

18. Akhaa Murcha [C S]

Cooked vegetables stuffed in large chillies Coated with gram flour paste and deep fried. Served with fresh coriander chutney.

19. Aloo Tiki [S D C]

Cooked lentil and pea mix rolled in mash potato and deep fried. Topped with tamarind, cold yoghurt sauce and fresh coriander chutney.

20. Khaman Dhokla [W C]

Chick pea flour steamed savoury sponge. Served with tamarind sauce.

21. Idli [D W]

Semolina steamed savoury sponge. Served with coconut chutney

22. Fried Idli [D W]

Fried Idli served with coconut chutney

23. Idli Sambhar [D S W]

Idli served with sambhar and coconut chutney

24. Khaman Dhokla Sambhar [W]

Khaman dhokla served with sambhar and coconut chutney[D].

25. Fried Mogo

Starchy root vegetable fried and mildly spiced. Served with tamarind sauce [S].

26. Matar Gobi

Cauliflower florets and garden peas slow cooked with mild spices and freshly chopped coriander into a dry sak.

27. Banana Methi

Ripe bananas and fresh fenugreek leaves cooked with a richly spiced tomato gravy.

28. Lilotri Sak

Slow cooked Kenyan aubergines, broad beans, green beans, peas and potatoes with subtle spices to accommodate most palates.

29. Chola [S]

Black eye bean sak mildly spiced with cinnamon, cloves, root ginger and fresh coriander.

30. Rani Aloo [S N]

Mildly spiced potatoes cooked with roasted lentil and cashew nuts.

31. Chana [S]

Chick peas prepared in a delicately spiced tomato and tamarind gravy.

32. Matar Chatri [O]

A saucy mushroom and pea sak prepared with onions, garlic, ginger and coriander.

32a. Undhia [W]

Aubergine, peas, guvar, valour, tindora, pigeon peas, and potato slow cooked with fried fenugreek balls.

32b. Aubergine & Potato [N]

Kenyan aubergines and potato slow cooked with, spices, ground peanuts and coriander.

33. Kofta Paneer [D]

Fried paneer cubes slow cooked with cauliflower, peas and Kofta (grated dudhi, cabbage and carrots flavoured with root ginger, coriander, mildly spiced and deep fried into vegetable balls).

34. Methi Paneer [D]

Paneer and fenugreek leaves cooked with a richly Spiced tomato gravy.

35. Murcha Paneer [D]

Fried paneer cooked with peppers in a richly prepared tomato gravy.

36. Chapattis [W]

Unleavened thin roasted bread. Available with or without butter.

37. Methi Bhatoora [D W]

Deep fried puffy bread with fenugreek.

38. Pooris [W]

Deep fried bread shaped into hollow puffed balls.

39. Paratha [W]

Unleavened bread seasoned with salt. Roasted with vegetable ghee.

40. Methi Thapla [W]

Unleavened dough spiced and mixed with fenugreek leaves. Flat roasted with a little vegetable oil.

41. Paratha- Garlic [W O]

A very small amount of garlic and red chilli powder paste parcelled in unleavened dough. Hand rolled and roasted with vegetable ghee.

41a. Rotla

Millet and cornmeal flat bread rolled and roasted.

42. Mithi Roti [S W]

Sweetened lentil mix flavoured with cardamom and saffron, parcelled in unleavened dough. Hand roasted. Applied with vegetable ghee and sprinkled with poppy seeds.

43. Paratha – Aloo [S W]

Spicy potato mix with ginger, cinnamon, green chilli and coriander, parcelled in unleavened dough. Hand rolled and roasted with vegetable ghee.

44. Plain Basmati Rice

45. Pillau Rice [N]

Basmati rice slow cooked with vegetables, sultanas and cashew nuts. Mildly spiced.

46. Fresh Coriander Chutney [NS]

47. Date Chutney

48. Coconut Chutney [D]

49. Mango Chutney [S}

50. Onion and Tomato Salad [O]

51. Green Chilli Pickle

52. Plain Yoghurt [D]

53. Raita [D]

Sweet, salted or mango

Cool refreshing yoghurt drink.

Kulfi [S D N]

A rich frozen milk delicacy with pistachios, almonds, cardamom and flavoured with saffron.

Carrot Halva [S D N]

Grated carrots cooked in milk to a thick rich consistency, flavoured with cardamom.Served hot.

Ras Malai (two piece) [S D N W]

Sponge milk dumplings soaked with pistachios and almonds.

Rani Nutty Monthal [S D N]

Gram flour slow roasted with pistachio, almonds and cashew nuts and sugar syrup.

Shrikand [S D N]

A rich yoghurt dessert flavoured with saffron and cardamom.

Hot Gulab Jambu (two piece) [S D W]

Cardamom flavoured sponge in shape of a ball in an aromatic saffron syrup.

Hot Gulab Jambu with Vanilla Ice Cream [S D W]

Served one piece of Gulab Jambu with scoop of vanilla ice cream.

Falooda [S D N]

Rose flavoured milkshake with black jellied seeds, ice cream and nuts.

Cashew Nut Burfi [S D N]

Indian sweetmeats made from milk powder, and cashew nuts .

Vanilla Ice Cream [S D]

Vegan Options.

Jalebi [S W]

Deep fried batter in a kind of pretzel shape - glazed in sugar syrup.

Fresh Fruit Salad

Filter coffee, ordinary tea, spiced tea, camomile tea, Rosehip tea, Lemon tea, or Peppermint tea.

Please enquire for a full drinks menu

Rani Buffet spread consists of eight starters (hot and cold), nine main course items and a variety of accompaniments to compliment our selection. To finish Shrikhand and fresh fruit salad. The ever popular Bhel Puri and Masala Dosa are always included in the spread. The buffet is clearly labelled and indicates if food contains onion, garlic, wheat, diary, nuts or sugar.

Traditional main meal for one person served in a round steel tray. The meal will consist of a curry of your choice from the menu, Chola, Pillau Rice, Chapattis or Pooris, Gujarati Dal, Raita, Chilli Pickle and Mango Chutney.

Rani aloo [S N] folded in a rice and black lentil pancake. Served with sambhar [S] and coconut chutney [D].

See below for House suggestions

Appetiser

Any Two Papadums
with coriander chutney [C]

Starter

Any Two Starters

Main Meal

Any Two Curries

Rice & Breads

Any one portion bread and one portion rice. Alternatively you can have any two portion breads or any two portion rice.

Accompaniments

Choice of of Gujarati Dal, Mixed Dal or Shambhar.
Mango chutney and raita.