Menu

Madhu's Menus

Create your own menu by changing any dishes on the menu, as long as you change a vegetarian dish for a vegetarian and a non-vegetarian for a non-vegetarian dish. Items marked with an *asterisk will incur an extra charge. Please note all items marked with (N) contain nuts or traces of nuts.

Banqueting Menus

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Menu A (Vegetarian)

  • Starters/Canapés
  • 2 Vegetarian Items
  • Main Course
  • 4 Vegetarian Items
  • Salad
  • Bread
  • Rice
  • Raita
  • Dessert
  • 1 Item
  • Tea/ Coffee

Menu B (Vegetarian)

  • Starters/Canapés
  • 4 Vegetarian Items
  • Main Course
  • 4 Main Course Dishes
  • Raita
  • 1 Bread
  • Salad
  • Rice
  • Desserts
  • 2 Dessert
  • Tea/ Coffee

Menu C (Vegetarian)

  • Canapés
  • 3 Vegetarian Items
  • Starters
  • 4 Vegetarian Items
  • Main Course
  • 4 Vegetarian Items
  • Salad
  • Bread
  • Rice
  • Raita
  • Dessert
  • 3 Items (Trio of Indian Desserts)
  • Tea/ Coffee

Menu D

  • Starters
  • 2 Vegetarian Items
  • 3 Non-Vegetarian Itema
  • Main Course
  • 3 Vegetarian Items
  • 1 Non-Vegetarian Item
  • Salad
  • Bread
  • Rice
  • Raita
  • Desserts
  • 2 Items
  • Tea/ Coffee

Menu E

  • Starters/Canapés
  • 1 Vegetarian Item
  • 3 Non-Vegetarian Items
  • Main Course
  • 2 Vegetarian Items
  • 3 Non-Vegetarian Items
  • Rice
  • Salad
  • Raita
  • Bread
  • Dessert
  • 2 Items
  • Tea/ Coffee

Menu F

  • Starters
  • 3 Vegetarian Items
  • 3 Non-Vegetarian Items
  • Main Course
  • 3 Vegetarian Items
  • 2 Non-Vegetarian Items
  • Salad
  • Bread
  • Rice
  • Raita
  • Desserts
  • 2 Items
  • Tea/ Coffee

Menu G

  • Canapés
  • 2 Vegetarian Items
  • 1 Non-Vegetarian Item
  • Starters
  • 2 Vegetarian Items
  • 3 Non-Vegetarian Items
  • Main Course
  • 3 Vegetarian Items
  • 2 Non-Vegetarian Items
  • Salad
  • Bread
  • Rice
  • Raita
  • Dessert
  • 3 Items (Trio of Indian Desserts)
  • Tea/ Coffee

Menu H

  • Canapés
  • 3 Vegetarian Items
  • 3 Non-Vegetarian Items
  • 2 Cold Items
  • Intermediate Course
  • 1 Vegetarian Item/ 1 Non-Vegetarian Item
  • Sorbet
  • Flavoured Sorbet
  • Main Course
  • 3 Vegetarian Items
  • 2 Non-Vegetarian Items
  • Salad
  • Bread
  • Rice
  • Raita
  • Desserts
  • 3 Items (Trio of English Desserts)
  • Tea/ Coffee

Breakfast/Afternoon Tea

  • 4 Sweet/ Savoury Items
  • 2 Types of Chutney
  • Tea/ Coffee

Deluxe Tea Menu

  • 4 Sweet/ Savoury Items
  • Puri/ Bhatura/ Paratha
  • 1 Dessert
  • Pickles
  • Lassi
  • 2 Types of Chutney
  • Tea/ Coffee

BBQ Menus

  • BBQ Menu
  • Marinated Keema
  • Marinated Chicken Tikka
  • Marinated Nyma Choma
  • Marinated Paneer Tikka
  • Marinated Malai Gobi / Achari Broccoli
  • Mainated King Prawn Achari *
  • Marinated Tandoori Salmon *
  • Marinated Tandoori Lamb Chops *
  • Indicates Madhu’s specialities
  • Denotes dish is spicy hot
  • Items may contain nuts or traces of nuts
  • Denotes items containing wheat and gluten

Canapés and Starters

Vegetarian

  • Aloo Papri Chaat
  • A refreshing, crunchy combination of fried wheat crisps (papri), boiled potato cubes, chickpeas and chopped onion in a fresh mint and tangy tamarind sauce, garnished with fresh coriander. Served cold.
  • Aloo Tikki
  • Authentic fried potato cakes, lightly spiced, flavoured with pomegranate seeds topped with yoghurt, chickpeas and sweet and sour tamarind sauce.
  • Batata Wara
  • Mashed potato dumplings batter fried.
  • Vegetable Bhajia
  • Choice of potato, onion, cauliflower, chillies or aubergine deep fried with a spicy gram flour batter.
  • Aloo Lachan Bhajia
  • Potato slices deep fried with garlic & spicy gram flour batter.
  • Gobi Surkh Angaar
  • Crispy fried cauliflower and broccoli tossed in chilli and garlic sauce.
  • Palak & Corn Pakoras
  • Fresh spinach and corn kernels dipped in the spicy gram flour batter, shaped round and deep fried.
  • Papadom Bhel Puri
  • Mumbai style tangy and crispy canapé made with potatoes, puffed rice, served and on a mini papadom, with coriander and tamarind sauce.
  • Mixed Punjabi Style Pakoras
  • Traditional Punjabi recipe of potato, spices, spinach and onions mixed into gram flour batter, deep fried.
  • Paneer Pakoras
  • Indian fresh cottage cheese cubes deep fried in spicy gram flour batter.
  • Hara Bhara Kebab
  • Coin shaped kebab made from Indian cottage cheese, green peas and fenugreek flavoured with coriander.
  • Paneer Tikka
  • Home-made Indian cottage cheese, cubed and marinated with yoghurt, ginger, garlic, red chillies and spices, then cooked in the tandoor.
  • Chilli Paneer
  • Indo-oriental style of tossing cubes of Indian cottage cheese (paneer), onion, green chillies and peppers in tangy sauce.
  • Garlic & Chilli Mushrooms
  • Button mushrooms pan fried in butter with garlic & chilli.
  • Kachori - Peas
  • Traditional round Kachori stuffed with spiced green peas.
  • Dokra
  • Steamed savoury light cake, seasoned with mustard seeds and curry leaves.
  • Gathia
  • Gram flour savoury strips, deep fried.
  • Patra
  • Slices of gram flour sheets rolled up with spinach.
  • Mogo Fried
  • Fresh cassava deep-fried and seasoned with red chilli flakes.
  • Mogo Jeera
  • Lightly fried cassava tossed with cumin seeds and ground black pepper.
  • Pilli Pilli Boga
  • A crispy-fried, colourful combination of aubergine, cauliflower, mushrooms, baby corn and peppers, flavoured with garlic and ginger.
  • Vegetable Cocktail Samosas
  • Triangular shaped filo pastry stuffed with vegetables, deep fried.
  • Vegetable Spring Rolls
  • Finger shaped spring rolls filled with mixture of potatoes and green peas.
  • Corn and Palak Pakoras
  • Baby Spinach and sweetcorn dumplings fried using gram flour and spices.
  • Khatte Aloo Ki Papdri
  • Tamarind diced Potatoes on a Papdri with hariyali chutney.
  • Bharwa Aloo*
  • This dish is served pre plated, Stuffed potato with aubergine, courgette and pomegranate.
  • Bhallay Papri Chaat
  • Letil dumpling served on a bed on papyri yogurt, tamarind and mint Chuntney and sev.

Non-Vegetarian

  • Seafood
  • Achari Prawns*
  • King prawns marinated in fresh pickle spices and garlic, grilled to perfection.
  • Prawn Spring Rolls*
  • Light filo pastry rolls stuffed with Prawns.
  • Til Jhinga*
  • Batter fried king prawns coated in sesame seeds (til).
  • Tandoori Salmon*
  • Char-grilled salmon fillet, with a delicate flavour of carom seeds and lemon.
  • Tava Machi
  • Tilapia a fresh water fish, specially flown in from Kenya’s Lake Victoria, marinated with lemon, Indian herbs and spices, shallow fried on a griddle.
  • Masala Fried Fish
  • Tilapia a fresh water fish, specially flown in from Kenya’s Lake Victoria, marinated in a perfect blend of spices and lemon, coated with batter and crisply fried.
  • Jeera Scallops*
  • Scallops tossed in our legendary jeera sauce served in the shell on a bed of tomato and garlic chutney.
  • Amritsari Machi
  • Traditional Punjabi fried fish.
  • Garlic and Chilli Prawns*
  • Pan fried fresh prawns with garlic and chilli.
  • Poultry
  • Jeera Chicken
  • Tender chicken pieces, pan fried with roasted cumin seeds and freshly ground black pepper.
  • Chilli Chicken
  • Succulent morsels of chicken tossed with fresh green chillies, fenugreek and spices.
  • Chicken Tikka
  • Pieces of chicken marinated in yoghurt, chillies and spices, cooked to perfect succulence in the tandoor.
  • Chicken Malai Tikka
  • Tender, juicy, mildly-spiced, boneless chicken kept overnight in a garlic, cream (malai) and cheese marinade, then roasted in the tandoor.
  • Chicken Pakoras
  • Tender chicken breast pieces marinated in garlic, ginger, coriander and spices, deep fried in batter.
  • Tandoori Chicken
  • Chicken on the bone marinated in yoghurt, red chillies and spices roasted in clay oven.
  • Butter Chicken
  • Pan-fried buttered chicken, cooked according to Madhu’s family recipe.
  • Lasooni Murg Tikka
  • Chicken Tikka marinated in a spicy garlic marinade.
  • Tandoori Duck
  • Breast of duck with skin cooked to perfection in the tandoor.
  • Murg Reshmi Kebab
  • Chicken sheekh kebab.
  • Gillafi Kebab
  • Mince chicken kebab cooked with diced capsicums.
  • Achari Murg
  • Chicken marianted in pickling spicies and roasted in Tandoor.
  • Meat
  • Meat Samosas
  • Triangular shaped filo pastry filled with spicy minced Lamb keema, then deep-fried for crispiness.
  • Nyamah Choma
  • Lamb spare ribs marinated in chilli and lemon, char grilled in the tandoor.
  • Rarah Boti
  • Succulent morsels of lamb, marinated in freshly cracked black pepper, lemon and chilli.
  • Sheekh Kebabs
  • Juicy mouth-watering kebabs, prepared from home-ground Lamb tenderloin, blended with fresh herbs and spices, cooked to perfect succulence in the tandoor.
  • Shammi Kebabs
  • Small spiced minced Lamb kebabs fried using egg batter.
  • Tandoori Lamb Chops
  • Tender spring lamb chops marinated in a special blend of spices, enhanced with black pepper, cooked on skewers in the tandoor.
  • Mutton Roll with Mango Salsa
  • Marinated lamb tenderloin cooked to perfection in oven, thinly sliced into rolls stuffed with Mango Salsa.
  • Galouti Kebab
  • Minced lamb sheekh kebab, with Raw papaya.
  • Vension Sheekh Kebab*
  • Mince vension kebab marinated to an old family recipe.
  • Indicates Madhu’s specialities
  • Denotes dish is spicy hot
  • Items may contain nuts or traces of nuts
  • Denotes items containing wheat and gluten

Main Courses

Vegetarian

  • Achari Aloo
  • New potatoes cooked in light sauce, flavoured with pickle-based achari masala.
  • Aloo Chollay
  • Chickpeas and potato cooked with tomatoes, garlic and ginger, flavoured with our own aromatic hand ground garam masala.
  • Aloo Gobi
  • Potato and cauliflower cooked in its own steam in an enclosed dish, lightly spiced.
  • Aloo Mutter
  • Potatoes and fresh green peas in light runny gravy.
  • Aloo Raviya
  • Another Madhu’s speciality, baby aubergine stuffed with roasted spices and new potatoes, slow baked.
  • Batata Shak
  • Gujarati style potato curry.
  • Dum Aloo
  • Potato cooked with tomatoes and seasoned with mustard seeds.
  • Karela Aloo
  • Madhu’s family dish, a combination of bitter gourd (karela) and potatoes flavoured with pomegranate.
  • Saag Aloo
  • Diced potatoes cooked with fresh mustard leaves, enhanced with crushed black peppercorns.
  • Palak Paneer
  • Home-made Indian cottage cheese simmered in light spicing and garden fresh spinach.
  • Mutter Paneer
  • Indian Cottage Cheese Cubes cooked with fresh and dry fenugreek (methi), in a traditional Punjabi sauce.
  • Bharwa Simla Mirch
  • Stuffed capsicums with spicy mashed potato.
  • Dall Maharani
  • Urid Dall and Kidney beans mixed to make this rich and creamy Dall.
  • Dall Amritsari
  • Urid Dall made using traditional regional recipe.
  • Malai Kofte
  • Creamy paneer dumplings simmered in a light curry sauce.
  • Bhaigan Ka Bhartha
  • Roasted aubergines mashed and cooked in a spicy tomato and onion.
  • Paneer aur Mutter ki Bhurji
  • Loose Paneer and Peas cooked in a light masala and Jeera.
  • Makhni Paneer with Khumb
  • Indian Cottage cheese simmered to succulence in a mild gravy, enriched with butter (makhni), cream and aromatically spiced with cardamon & cinnamon.
  • Malai Kofta
  • Dumplings of fresh cottage cheese in a creamy gravy.
  • Paneer Jalfrezi
  • Batons of Indian cottage cheese, mixed peppers, sweet corn and baby corn cooked in a masala sauce, flavoured with fresh coriander.
  • Shahi Korma
  • Rich Mughali dish with mashed fresh cottage cheese, green peas, cashewnuts and pasta, enhanced with fresh turmeric.
  • Navratan Korma
  • Combination of nine vegetables cooked in thick cashewnut gravy and enhanced with dry fruits and lotus seeds.
  • Vegetable Kofta Curry
  • Mixed vegetable dumplings, deep fried served in an onion, tomato, ginger and garlic masala sauce.
  • Mixed Vegetable Jalfrezi
  • Sweetcorn, mushrooms, mixed peppers and courgettes stir-fried in a pungent coriander- flavoured thick sauce.
  • Palak Chollay
  • Chickpeas made in fresh spinach.
  • Methi Gobi
  • Fenugreek leaves and cauliflower combined together in a unique style.
  • Bhindi Masala
  • Fresh okra sautéed with dry-roasted spices, onion and diced tomato enriched with dry pomegranate seeds.
  • Masala Tinda
  • Small round marrow vegetable cooked in a rich masala sauce.
  • Khumb Mutter
  • Button mushrooms and green peas in a light sauce.
  • Toriyia
  • Courgettes cooked in a light tomato and onion sauce.
  • Makhni Dall
  • Black urid lentils, stirred over a slow fire for many hours, until creamy and irresistible, especially with their flavour of green cardamom.
  • Rajmah
  • Traditional red kidney bean curry.
  • Ravien (Lobia Beans)
  • Black eye bean curry.
  • Tarka Channa Dall
  • Traditional yellow lentil (channa) flavoured with crisply-fried garlic and onion (the tarka) tempered with asafoetida and cumin.
  • Tindora and Sweetcorn
  • Gujarati style sweetcorn and tindora in a spicy masala sauce.
  • Toor Dall (arhar)
  • Light yellow lentil curry seasoned with cumin, mustard seeds and curry leaves.
  • Kadhi
  • A light grain flour and sour yoghurt sauce (made Gujarati style or Punjabi style with pakoras) flavoured with mustard seeds, curry leaves, cumin and lightly spiced with chilli.
  • Undhiyu
  • Gujarati style dish made from a variety of vegetables such as Brinjals, greens, and methi.

Non-Vegetarian

  • Seafood
  • King Prawn Masala*
  • An exotic preparation of king prawns, cooked in a rich masala gravy with its blend of spices distinctively flavoured with carom seeds (ajwain).
  • Masala Fish
  • Fillet of Tilapia (fresh water fish from Kenya’s Lake Victoria) cooked with great care with Madhu’s unique masala sauce, flavoured with roasted cumin seeds.
  • Makni Prawns*
  • Twice cooked Fresh Prawns, prawns marinated in our spices first quickly seared in the tandoor and then finished off in a creamy makni sauce.
  • Poultry
  • Murg Methi
  • Chicken pieces simmered to succulence with fresh and dry fenugreek (methi), in a traditional savoury Punjabi sauce.
  • Karai Murg
  • Chicken cooked in spicy fragnent thick gravy, finished in the traditional Indian wok (karahi).
  • Palak Murg
  • Succulent chicken cooked with garden fresh spinach (palak).
  • Chicken Tikka Masala
  • Tender chicken, marinated in yoghurt and spices, cooked to silky succulence in the tandoor, then simmered in a vibrant-red masala sauce.
  • Karela Chicken
  • Chicken simmered (on-the-bone) in a blend of spices and India’s bitter gourd (karela) resulting in a authentic bitter taste.
  • Chicken Keema
  • Mince chicken meat pan fried with spices.
  • Makhni Chicken
  • Chicken pieces simmered to succulence in a mild gravy, enriched with butter (makhni), cream and aromatically spiced with cardamom and cinamon.
  • Murg Musallam
  • Chicken slow cooked in a rich dark hot sauce.
  • Saag Murg
  • Chicken cooked with fresh spinach.
  • Mughali Chicken
  • Traditional chicken dish made in a rich creamy sauce with almonds and cashews.
  • Machuzi Kuku
  • Madhu’s signature chicken curry dish made using our own blend of Masalas.
  • Meat
  • Karai Gosht
  • Hot and spicy Lamb cooked in a sauce with tomatoes & onions, ginger and garlic. Cooked in the traditional Indian wok (Karahi).
  • Palak Lamb
  • Lamb cooked in savoury spices and finished with garden fresh spinach.
  • Rogan josh
  • Tender pieces of Lamb, cooked with fresh ground roasted spices, onions and bell peppers.
  • Keema Mutter
  • Minced Lamb and green peas (mutter) seasoned with cardamom and flavoured with fenugreek leaves cooked in traditional style.
  • Kofte & Anday Curry
  • A traditional North Indian delicacy made with minced meat balls and boiled eggs cooked in light curry sauce.
  • Masala Lamb
  • Tender lamb pieces (off the bone) slow-cooked to gentle tenderness in an onion, tomato, ginger and garlic masala.
  • Methi Lamb
  • Lamb cooked in a masala sauce seasoned with fresh and dry fenugreek.
  • Nargisi Kofte
  • Meatballs stuffed with eggs, cooked in light curry sauce.
  • Kofta Curry
  • Spicy mince lamb dumplings cooked in cardamom flavoured sauce.
  • Bhuna Gosht
  • Spring lamb cooked either on or off bone in a traditional thick sauce.
  • Nargisi Quail Egg Kofte*
  • Lamb kofte stuffed with Quail eggs.
  • Saag Gosht
  • Spring lamb cooked using a fresh spinach sauce.
  • Boozi Bafu
  • Madhu’s signature dish, lamb chops made in a rich dark masala sauce.
  • Achari Gosht
  • Authentic lamb dish made using pickling spices.
  • Lamb Korma
  • Mild spring Lamb dish in a light masala sauce.

Rice

  • Badam and Cashew Rice
  • Plain pillau rice cooked with badam and cashew nuts.
  • Jeera Rice
  • Basmati rice flavoured with cumin seeds.
  • Rice
  • Plain basmati rice.
  • Rice Pillau
  • Basmati rice flavoured with fresh green peas and flavoured with cumin seeds.
  • Saffron Rice
  • Basmati rice seasoned with saffron.
  • Truffle Rice*
  • Basmati rice made into a pillau using black truffles imported from Italy, France and the Middle East.
  • Prawn Biryani*
  • Basmati rice cooked with king prawns and roasted whole spices, flavoured with mace, saffron, and kevra (wetvier).
  • Chicken Biryani
  • Traditional aromatic rice preparation, basmati rice cooked with chicken, roasted whole spices and flavoured with Kevra (wetivier) mace and saffron.
  • Chicken Pillau
  • Traditional chicken rice dish made with whole roasted spices, flavoured with cracked black pepper.
  • Lamb Pillau
  • Traditional Lamb and rice dish made with whole roasted spices, flavoured with cracked black pepper.
  • Lamb Biryani
  • Traditional aromatic rice preparation, basmati rice cooked with Lamb, roasted whole spices and flavoured with Kevra (wetivier) Breads.
  • Seena Pillau
  • Traditional rice dish using spring lamb ribs and whole spices.
  • Vegetable Biryani
  • Vegetables and basmati rice cooked with roasted whole spices and flavoured with Kevra (wetivier) mace & saffron.

Breads

  • Bhaturras
  • Crispy leavened bread which is deep fried.
  • Methi Naans
  • Leavened bread with fenugreek baked in the Tandoor.
  • Puris
  • Unleavened bread which is deep fried.
  • Tandoori Naans
  • Leavened white-flour bread cooked in clay oven.
  • Tandoori Parathas
  • Whole wheat flour dough which is layered with butter and baked in Tandoor.
  • Roomali Roti
  • Dough made from plain flour tossed and streched out thin cooked on an upside down wok.
  • Lachedar Pranthas
  • Whole Wheat flour dough rolled into several layer using butter and then cooked on a Tava or Tandoor.
  • Peshwari Naans
  • Leavened bread made with plain flour and nuts and sultanas, baked in Tandoor.
  • Makki Ki Roti
  • Traditional Punjabi Corn Bread made on Tava(rimless pan).
  • Garlic Naans
  • Leavened bread made with plain flour and garlic baked in Tandoor.
  • Garlic and Chilly Naans
  • Leavened bread made with plain flour and garlic and chillies baked in Tandoor.
  • Stuffed Parathas (Methi, Aloo or Gobi)
  • Traditional punjabi stuffed bread made using whole chapati flour and stuffed with either Methi, gobi, or aloo.

Raita Dishes

  • Aloo Raita
  • Yoghurt made with new potatoes.
  • Bhallay Raita
  • Yoghurt made with doughnut shaped lentil mixture.
  • Cucumber & Jeera Raita
  • Freshly-made yoghurt flavoured with cucumber and roasted cumin.
  • Cucumber & Pudina Raita
  • Yoghurt made with cucumber and a hint of fresh mint.
  • Gulgula Raita
  • Yoghurt made with small fried spicy balls made from lentils.
  • Onion and Cucumber Raita
  • Yoghurt with onion and cucumber.
  • Boondi Raita
  • Freshly-made yoghurt flavoured with cumin & ground blackpepper with tiny crisp gramflour puff-balls.
  • Tomato & Cucumber Raita
  • Yoghurt made with fresh tomatoes & cucumber.
  • Kachumber Raita
  • Yoghurt with chopped onion, tomatoes and cucumber.
  • Indicates Madhu’s specialities
  • Denotes dish is spicy hot
  • Items may contain nuts or traces of nuts
  • Denotes items containing wheat and gluten

Desserts

  • Badam Kulfi
  • Traditional Indian cone shaped ice cream with almonds.
  • Fresh Fruit cut-to-order*
  • Combination of exotic and non-exotic fruits.
  • Gajer Ka Halwa
  • A carrot sweet dish caramelised using butter, sugar and fresh cream.
  • Gulab Jamun
  • Deep fried milk cake dumplings in a sugar syrup served hot.
  • Häagen-Dazs Ice Cream
  • Mango Kulfi
  • Traditional Indian cone shaped ice cream flavoured with fresh mangoes.
  • Mongi Ka Halwa
  • A rich sweet dish made from lentils caramelised using butter, sugar and fresh cream.
  • Rasgulla
  • White milk cake dumplings in sugar syrup served cold.
  • Rasmalai
  • Rich sweet, comprising of a milk cake sponge in cream milk with syrup dressed with pistachios and almonds - served cold. This is best served as a combination dressed with fresh strawberries.
  • Saffron Kulfi
  • Traditional Indian cone shaped ice cream with a hint of saffron.
  • Zarda
  • Traditional sweet rice dish, flavoured with saffron and dry fruits.
  • Barfi
  • Rich creamy fudge like sweet dish. Choose from almond, plain, pistachio or coconut.
  • Phool Kajia
  • Light crispy filo pastry parcels filled with a mixture of caramelised cream, almond, sugar and pistachio nuts.
  • Jalebi
  • Batter of flour and milk deep fried into golden, curly crisp rings soaked in sugar syrup.
  • Madhu’s Trio Platter*
  • Assortment of chocolate truffle mouse, fruit tartlet and lemon saffron cheesecake.
  • Gulab Jamun Delight*
  • Hot Gulab Jamun served with Häagen-Dazs ice cream in a chocolate cup dressed with fresh fruit.
  • Rasmalai on bed of fresh Strawberries*
  • Rich sweet, comprising of a milk cake sponge in cream milk with syrup dressed with pistachios served cold, on a bed of fresh Strawberries.
  • Shrikhand
  • Rich sweet dessert made from strained yoghurt, sugar, and cardamom and saffron.
  • Rose Cheescake*
  • Rose flavoured cheesecake made from using Rose jam and dried roses dressed with a fresh rose petal.
  • Coconut Panna Cotta with Raspberry coulis and fresh raspberries*
  • Chocolate Bomb*
  • Soft Chocolate mousse stuffed with elachi cream.
  • Pistachio Kulfi
  • Indian ice cream made with Pistachios.
  • Kheer
  • Slow cooked rice pudding made using almonds and coconut.
  • Passion and Mango Cheesecake*
  • Rich and creamy cheesecake with blended mango and passion fruit. Topped with passion fruit gel.
  • Indicates Madhu’s specialities
  • Denotes dish is spicy hot
  • Items may contain nuts or traces of nuts
  • Denotes items containing wheat and gluten