Mr Todiwala's Kitchen - Vollständiges Menü

Intense, deep red in colour with an explosively fruity, varietal nose of ripe plums with fresh mint notes

Juicy black cherry and earthiness on the nose, with complex flavours of baked cherries, smoked ham and plums on the palate

Bright blackberries and black pepper spice on the nose. Soft, mouthwatering tannins and warm blackberry flavours with a fresh, drying finish

A big, warm tropical shiraz with notes of black fruits and delivate hint of espresso, chocolat and mint. A rounded wine with structure on the palate, intresting peppery tone gentle tannin

Bright cherry colour, violet-rimmed. Aromas of strawberry and blackberry. Upfront fleshy, berry flavours with balanced acidity, smooth tannins

A charming nose of dark, ripe fruits, vanilla, spices with heathland herbs, violets and tobacco on the palate

Plum and fruitcake nose, with great spice and red fruit flavours on the palate. An elegant wine, with a delicious long finish

Full flavoured but elegant with dominant fruits of wild red, black and blue berries combined with balsamic, cedar wood

Intense aromas of cherry, black currant, cassis and vanilla combine with lush flavors of raspberries, spices, chocolate and anise

A nose of Morello cherries with ripe forest fruit and a slightly smoky and spicy character on the finish

Tropical hints, with peach and apricots on the nose, then full and sweet with crisp acidity and a honeyed finish

Well rounded, brioche notes on the nose, leading to rich toastiness on the palate with a subtle green apple edge on the long finish

Rich golden in colour with fine silvery glints. Deep aromas of fresh fruits and hint of nuts

The bouquet is candidly intense with hints of freshly baked bread with a final scent of honey and hazelnut

The bouquet shows red berry fruit and citrus. The palate is brisk, fresh crisp, redcurrant and pomegranate

Fresh, vibrant Cherry Cranberry flavours, with delicate lively bubbles

Fresh green apple, lemon and melon on the nose and palate. Fresh and dry

Clear and bright in the glass with an aromatic nose that offers herbaceous characters alongside gooseberry, lychee and lemon aromas

Generous, concentrated tropical fruit is given vibrancy by the acidity and the subtle minerality gives the wine a lingering refined elegance

A nose of ripe stone fruit, apricots and white flowers. Round and full on the palate with apricot fruit and a hint of exotic spice

Lemony on the nose, with a delicious balance in the mouth, this Pinot Grigio is a very easy-to-drink, dry and a gorgeous lingering finish

Pale pink in colour with delicate aromas of red fruits. A lively palate, dry, but with an attractive strawberry character

Baked strawberry and raspberry nose, with a rich drying palate, a classic spanish summer rosé

Salmon pink in colour with a nose of fresh berries and mint. Round on the palate with a crisp finish

Made with refined white flour, eggs and milk

An all-time favourite, chicken tikka needs no introduction except that ours is not red in colour and is traditionally flavoured. (Served with accompanying tadka daal and steamed rice for main course only)

Filled with a traditional potato bhajee also known in India as dosa bhajee

Made with unleavened wholewheat flour

A vegetarian meal in itself, this is a platter comprising of three vegetable preparations, plus lentil, rice, roti, and raita

Seasonal English Heritage potato, simmered in part puréed, part chopped, fresh, baby spinach. Sizzled with sliced garlic, red chilli, cumin and crumbled toasted fenugreek

In support of the rekindling of Britain's rare heritage potato varieties, we bring you a blend of at least two in season. These are exclusively cultivated by Lucy and Anthony Carroll at their farm in Northumberland where they have been trying very hard in

Shredded okra and shredded mushrooms, tossed with shredded green and red peppers, chilli, ginger and garlic, spring onions and tomato, tossed in a semi-dry masala as in true Jhalfarzi style, or better known as 'Jhalfraezi '. The word simply means 'to look

Please ask for details of the preparation and the vegetable offered

Crushed split yellow peas mixed with shredded spinach and ginger, formed in croquette, fried and simmered in a rich coconut curry. It's Keralan name would be Cheera Wada Khozhambu

A raita (or seasoned yoghurt) is more often than not a staple food for locals throughout the length and breadth of India. Hot and/or oily foods are digested more easily if accompanied by yoghurts and raitas, which also, of course, lend their own flavours

A combination of toor and masoor daal (yellow pink lentils) cooked and sizzled with chopped garlic, cumin and red chilli. This process of sizzling is known as 'tadka ', hence the name tadka daal

Chickpeas and Indian whey cheese simmered in a dryish gravy seasoned with crushed pomegranate seeds

Smoked aubergine peeled after charbroiling, chopped and simmered with onions, tomato, garlic, green chilli and cumin, finished with fresh chopped coriander, beaten yoghurt and dices of fried aubergine. This is the Punjabi version of one of the sub-contine

Stuffed with a blend of ground almonds, raisins, desiccated coconut and cream, and flavoured with cardamom. This naan has originated in the UK and has no resemblance to the naan served in Pakistan

A tikka each of Barbary duck, Denham Estates venison tikka, Scotch beef, chicken tikka, paneer salmon

Exclusive and always changing chutney pickles handmade in-house. Using the finest British produce. Also for sale in jars at the restaurant

Pale straw-green in colour with aromas of grapefruit and lime, elderflower and gooseberry. Light and crisp on the palate with a moreish minerally finish

Pale green-flecked lemon in colour, with a nose of green apple, lemon and hazelnut. The palate is dry and crisp, with a long mineral finish

Lots of lovely ripe berry fruit and a touch of cedar on the nose. Generous and smooth on the palate with a nice lick of liquorice on the finish

A rich and complex nose of strawberry, dried cranberry, beetroot and a hint of truffle and mint

Better known as pappadum in the UK, these are mostly made from lentils, rice or corn and therefore are usually gluten free

Cornish crab meat sizzled with black mustard seeds, green chilli, white lentils and curry leaves with minced shallot, tomato fresh grated coconut

A South Indian style filling of diced beetroot blended with diced potato, tossed with freshly grated coconut and sizzled with mustard seeds, curry leaves, cumin and chilli. This may sound unusual but, when cooked with coconut, the beetroot is an entirely

Crisp Puffed Poories filled with crushed potato and chickpeas, topped with spiced yoghurt, fresh green chutney, Date Tamarind sauce and sprinkled with chickpeas vermicelli

Scottish Langoustine tails marinated in red masala, crumb-fried and served on hot sweet and sour Patia sauce

Fillet of organically reared Wester Ross salmon marinated in Parsee style fresh green chutney, skewered and chargrilled in the tandoor. Whilst salmon is a great fish, it is not very spice friendly. However, this chutney is derived from my mother's own fam

Breast of Barbary Duck marinated in a Keralan Syrian – Christian style created by Mrs Matthew, a genius on old Keralan Syrian – Christian cuisine. Marinated simply in yoghurt with tamarind extract, crushed red chilli, toasted fennel, ginger, roasted carda

The Duke of Bucculeuch 's Estates breed some of the best beef on the British Isles. A cross between the Aberdeen Angus and Scottish Long Horn the meat quality is exquisite, being well hung and matured for over three weeks. Cubes of the prime fillet are ma

Portobello mushroom, Indian whey cheese (Paneer), quarters of mixed peppers, tomato, sweet potato and onion, marinated in classical tandoori masala, skewered, chargrilled, and served with saffron rice and coconut curry

Good Quality Halibut is probably one of the finest fish for chargrilling. Organically raised halibut with a firm yet delicate flesh is marinated in a yogurt base with extract of Ginger and Iranian Sargol saffron, chargrilled served with a Crisp Naan and V

A taste of all of the above. A combination of each of the above tikkas, including Paneer Portobello mushrooms, served with soft curried steamed rice

This tikka has survived the test of time and we feel that it will be a great addition to this menu too. Influenced by the cooking exploits of The Maharaja of Sailana in Rajputana, who was an avid cook and often created great kebabs in the jungle, this bei

Plain steamed Basmati rice

The is the Parsee Sunday Roast and unless health or poverty demands it is always made using Lamb, Goat or Mutton, which is why we do not add the meat in front of the word Dhaansaak. It is painstakingly made using five different lentils cooked with vegetab

The ever so classic of sub-continental Indian preparations, 'Bhuna ' is often grossly misunderstood. 'Bhuna ' the word simply means 'roasted ' but is a classical gravy too and not necessarily hot. It is however made through a lengthy process of browning o

The classic north Indian sauce 'Makhani ', takes its routes from the princely state of Oudh where a great deal of India 's most popular Mughlai dishes were created and which led to the eventual creation of the 'British Indian ' – and I repeat British Indi

Pronounced Tsakutti if you wish to. This is one of the greatest Curries of the world and definitely the most exotic and aromatic. Hailing from Goa it takes twenty-one ingredients and three stages of cooking to fulfil its demands on the skill of the chef.

There is no doubt that British pork is probably the best pork anywhere in the world. Belly and shoulder of organic British Lop (rarest of the rare British breeds) cooked in that most popular of terms in the UK, 'Vindaloo '. 'Vindalho, ' pronounced Vinyush

This is traditionally a dish from the region of Hyderabad in South India where Persian influences in the cuisine were introduced by the Nizam. Clearly visible here in the preparation which is chicken breast marinated in pureed almonds, pistachio, cashew n

One of Kerala 's most popular fish dishes this is quite simply fillets of sea bass marinated in a spiced paste with chopped onions. Curry leaves and 'Kokum ' (butternut berry) and Palm Vinegar. The fish is then rolled in banana leaf, first pan grilled and

If there is one combination of food in Goa that is eaten daily come hell or high-water, it is the classic Goan coconut curry. Cooked here with king prawns and served with unpolised rice and Kismoor – a crumbled dried shrimp and onion salad, which must be

Rolled boned leg of chicken simmered in the favours of a rich red curry enhanced with toasted coconut, curry leaves, some fenugreek and mustard. Served with steamed rice

A Rajasthani style combination of cubed potato, florets of cauliflower and green peas sizzled with mustard seeds, fenugreek, Kashmiri red chilli and cumin. Flavoured with ground ginger, garlic, cardamom and crushed coriander seeds

Traditional saffron flavoured rice

This is traditional Dhaansaak pulao made with browned onions that give it the classic brown colour and flavoured with star anise

Red unpolished rice, high in fibre and great in natural taste

This naan has a kick, and is quite addictive too

Stuffed with fresh chopped green chilli garlic

Five tasting portions of vegetarian starters

Our most popular selection of four vegetarian and four non-vegetarian starters, including tikkas to share

This is a complete meal comprising lamb, chicken, lentils, vegetables, raita, rice, an Indian Snack Naan

Crisp White Lentil Rice Pancake filled with diced Boer Goat cooked in a rich well Spiced Bombay style yoghurt based Sauce. Served with Sambaar (lentil pot pourri)