The Alcove Menu

Chicken marinated in peanut sauce, a Malaysian classic.

Cubed chicken in garlic, ginger, chilli and soya sauce.

Crunchy chicken drumsticks.

Served with a sweet chilli sauce.

Chicken wings marinated in schezwan sauce.

Shredded crispy chicken in a medium-spicy plum sauce.

Stir-fried chicken flavoured with curry leaves.

Chicken chunks stir-fried with green peppers, onions and chillies.

Chicken and fresh vegetables tossed in a wok with cashewnuts.

Prawns flavoured with spring onion, fresh coriander and chilli.

Hot, sweet and sour crispy prawns with a touch of fresh garlic.

Calamari marinated in a paste of mustard, chilli and lemon.

Batter-fried calamari cooked with oyster chilli sauce.

Sliced beef fillet stir-fried with fresh garden vegetables.

Minced vegetable balls sautéed in a chilli, medium-spicy sauce.

Fresh mixed fried vegetable fingers.

Sweetcorn marinated in a secret recipe, then stir-fried.

Fresh vegetables tossed in a wok with cashewnuts.

Vegetable fried patties with herbs and spices.

Potato patties filled with a spicy green filling.

Homemade cottage cheese stir-fried with chillies, pepper and onion.

Crispy paneer and sweetcorn balls.

Paneer cooked Shanghai style, topped with crispy noodles.

Paneer, cauliflower and potato stir-fried together.

Crispy mixed vegetables, fried and seasoned with light, tangy flavours.

Served with a sweet chilli sauce.

Potato wedges tossed in a spicy sauce.

Six pre-marinated varieties of chicken, lamb and seafood.

Fresh lobster chunks marinated and served hot in reserved shells.

Six different grilled vegetables and paneer.

Three varieties of tender chicken with delicious marinades.

Grilled chicken in a garlic pre-marinade.

Cubes of grilled chicken, served mild.

Grilled chicken wings in a milder lemon marination.

Grilled chicken wings in a spiced red marination.

Chicken marinated in a special spicy sauce and grilled.

Spicy boneless chicken in red chilli.

Barbecued boneless chicken in a semi-spicy marinade.

Half chicken expertly marinated and grilled, served with fries.

Minced lamb, spiced, skewered and grilled.

Barbecued boneless fish in a semi-spicy marinade.

Fresh king prawns, pre-marinated and grilled.

Fresh fish barbecued and served with fries.

Cottage cheese, semi-spiced and grilled.

Cottage cheese in a green infusion, grilled.

Minced vegetables, skewered and barbecued.

Potato with a spiced stuffing, grilled in the tandoor.

Barbecued boneless chicken in a semi-spicy gravy.

Boneless chicken in a rich tomato-butter sauce.

Spicy and flavourful, originating from Goa.

Succulent chicken in a flavoured, aromatic sauce.

Spiced boneless chicken with the chef's special ingredients.

Rich, fragrant curry flavoured with creamed cashewnuts.

Home-cooked-style curry on the bone.

Served dry or with sauce, flavoured with crushed cumin.

Boneless cubed lamb in a rich cashewnut sauce.

Boneless lamb flavoured with aromatic herbs and spices.

Flavoured minced mutton with green peas.

Traditional Rajasthani lamb curry.

Lamb cubes in a classic gravy — a Kashmiri boneless delicacy.

Succulent lamb in a medium-spicy sauce.

Cumin, coriander and ginger curry from the western shores of India.

Boneless fish in a medium-spiced red sauce.

Boneless fish cooked in black pepper — spicy.

Fish in a mild, flavourful coconut sauce.

Prawns flavoured in traditional spices.

Prawns with ginger and garlic, cooked traditionally Bombay style.

Prawns in a mild coconut gravy.

Cumin, coriander and ginger curry from the western shores of India.

Fresh, chunky lobster with aromatic herbs and spices.

A traditional preparation of potatoes with fenugreek.

Paneer and potato koftas in a rich cashewnut sauce.

Potatoes and green peas in the chef's special sauce.

Fenugreek and sweetcorn in a semi-spicy red gravy.

Mixed vegetables in a red, slightly spicy gravy.

Mixed seasonal vegetables in a medium-spicy gravy.

Deliciously spiced chickpeas.

Traditional creamed spinach with corn.

Makai Palak and mixed vegetable curry served together, half portions.

Mushrooms in a traditional curry sauce.

The healthy classic Indian lentil dish.

Yellow daal with a tempered finish of herbs and spices.

Pulses and lentils mixed with fenugreek.

Lentils cooked in butter and cream with a smoky, authentic taste.

Barbecued cottage cheese chunks in a rich tomato sauce.

Paneer in a delicious fenugreek and herb preparation.

Spinach ground and mixed with paneer.

Paneer in a classic rich tomato-butter sauce.

Paneer and mushroom tossed in a medium-spicy onion gravy.

Paneer with corn and green peppers in a tomato-based gravy.

Stuffed kulcha, coriander kulcha and missi roti.

Aloo paratha, missi roti, methi roti, butter naan and kulcha.

Fluffy and tender Tanzanian rice.

Rice with cumin seeds.

Lightly flavoured rice and vegetables.

Vegetarian Indian rice dish with yellow lentils.

Flavoured spiced rice with vegetables, with raita.

Spicy chicken in flavoured rice, with raita.

Spiced lamb and flavoured rice, with raita.

Flavoured rice with mixed seafood, with raita.

A succulent mix of calamari, lobster, fish and prawns.

Lobster delicately stir-fried with broccoli and mushrooms.

Fresh lobster cooked Shanghai style in garlic and chilli.

Chicken coated and stir-fried in a spicy schezwan sauce.

Tangy and sweet flavours in a tomato-based sauce.

Chicken in a traditional Thai curry with ginger, garlic and coriander.

Chicken in a soya-based sauce with peppers, onion and garlic.

Lamb in a spicy chilli and tomato sauce.

Beef with a traditional Chinese douchi (black bean) sauce.

Spicy beef with peppers and garlic.

Beef in a spicy garlic sauce.

Vegetable dumpling balls in a ginger and garlic sauce.

A traditional Thai flavourful favourite.

Paneer in a main-course version of the popular dish.

Prawns in a slightly spicy garlic sauce.

Prawns with ginger and garlic in a spicy sauce.

Prawns in a sweet sauce with tomato and garlic.

Whole snapper, fried and served with a spicy red sauce.

Whole snapper, fried and served with a garlic-based sauce.

Rice and noodles in schezwan sauce.