Lobster tail meat out of the shell drizzled with lime, tempered with curry leaves, cumin, jamain, cracked pepper corns and simmered in a medium heat onion and tomato reduction.

Balti Fish masala £13.95 new recipe for 2013

Salmon cubes tempered bay leaves, onions and garlic, simmered in a medium heat sauce made red peppers, saffron, lime zest and fresh coriander.

Punjabi Prawn jhinga £12.95 new dish for 2013

Black tiger prawns tossed in garlic, curry leaves, turmeric and Chef's own blend of fish spices, simmered in a sauce made chopped shallots, tomato, capsicums and lime.

Goan Fish Curry £11.95

Fresh catch of the day simmered with mustard seeds, peppercorns, shallots and ginger, simmered in a delicate mild onion, garlic infused coconut milk, coriander and turmeric sauce.

Prawn Biriyani £14.95

Cooked using traditional method of Dhum cooking (slow cooking using steam). Fragrant Basmati rice from the Northern regions of Pakistan, flavoured with browned onions, spices, mint and coriander leaves, cardamon, saffron and layered with filling of prawns.