Magazine Menu · I — V
Starters, Tandoor, Curries, Signatures, And Desserts. A restrained edit of the dishes guests return to, typeset like a magazine spread.
I
Chapter I
“A first bite should crackle, steam, and announce the table.”
Poppadoms, chaat, samosas, and crisp textures set against cool yoghurt, pomegranate, and measured heat.
Crisp samosa, warm spiced chickpeas, yoghurt, pomegranate, chaat masala.
Bright, punchy shells served as a light opening ceremony.
II
Chapter II
“Smoke, char, and restraint: the grill does the talking.”
Slow-roasted marinades and high heat, plated with the confidence of a restaurant that knows its regulars.
Tiger prawns, delicately marinated, slow roasted in the tandoor.
Aromatic, smoky, tender, and deeply charred at the edges.
III
Chapter III
“Depth without theatre, heat without noise.”
British Indian classics sit beside house signatures, built on layered sauces and exacting timing.
Award-winning heat with a rich sauce and crisp potato finish.
Bold, comforting, and cooked for depth rather than excess.
IV
Chapter IV
“The dishes regulars order before they sit down.”
Marigold House plates, biryani, breads, and sides that have carried three decades of repeat visits.
Clay-pot rice with lamb, chicken, prawns, green beans, and fragrant steam.
Peppers, onions, and coriander folded into a generous house bread.
V
Chapter V
“A quiet final course, plated with the same polish.”
Sweet endings for long tables, celebrations, and the last conversation before Linden Street.
A soft, indulgent finish after spice and smoke.
A warm festive favourite from recent seasonal menus.
