Stay Up To Date

Now Open - visit your restaurant. Enjoy a mojito or an espresso martini in the lounge before or after your meal.

We want to ensure that our customers and staffs wellbeing is protected. We are following all recommendations from Food Safety. We will be reducing our seating capacity. Please make your reservation to ensure that you can have a table at your prefered time. Our bar and lounge will be open for drinks and snacks.

Our takeaway & delivery service is open from 12pm to 11pm daily. Our aim is to get an order to you within 30-40 minutes. You can now book an order online where you have the choice to order 7 days in advance or just later on in the day. 

We have placed a takeaway discount (online orders only). Enjoy an award winning Star Of India curry. Use code SOI  at the checkout for a 10% discount when you place an online order. Offer applies to orders over £10.

During the year, we host a number of events that might be of interest to you, your friends & family. Gin & wine tasting, live bands and performances and a number of discounts and free dishes that are on offer from week to week and during different seasons. The best way to be kept informed of these and what’s going on in the locality is by signing up to our mailing list HERE

 

We are pleased to offer you the opportunity of creating fine Indian dishes yourself by providing you with a range of our recipes which can be downloaded and printed.

This list of recipes will be developed over time and to view any one simply follow the link provided.

Scroll down or use the links provided on the left to find the recipe you are after

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main dishes
Tandoori Chicken

INGREDIENTS:

  • chicken cut into quarters or as preferred
  • lemon juice
  • salt
  • 4 garlic clove crushed
  • 1/2 inch ginger crushed
  • 1/2 green pepper
  • fresh coriander
  • coriander seeds - one teaspoon
  • garam masala - one teaspoon
  • mixed curry power - one teaspoon
  • one green chilli back pepper - one teaspoon
  • 200 ml natural yoghurt
  • mustard oil - one tablespoon (optional for food colouring - teaspoon beetroot juice)

METHOD:

Cut chicken pieces into quarters rub chicken pieces with salt and lemon juice and leave to one side for 30 minutes in a blender add garlic, ginger, pepper, coriander, coriander seeds, chili blend into a paste add to yoghurt and mix add chicken piece and mix well add mustard oil mix and leave overnight in fridge heat oven place chicken pieces on tray and cook in hot oven for 20 minutes (or until cooked through)